Jeremy White
Editor-in-Chief
Pizza Today
[email protected]
How are you adjusting to the “new normal?” With states slowly attempting to open their economies back up while simultaneously taking precautions to deal with the COVID-19 pandemic, there seem to be more questions than answers right now. These, indeed, are troubling times.
On a daily basis I speak to pizzeria operators. I have done so since the pandemic started. The good news is that I’m seeing a shift in attitude and outlook. While we’re still fearful and know we’re facing a prolonged battle, we’re seeing glimmers of hope. We’re re-opening slowly to dine-in in some areas, we’re working diligently to maximize our carryout and delivery potential in other areas. Some operators tell me sales are actually up. Others tell me they are down 40 percent. Each situation, each state, each city, each business is unique. But, across the board, the general consensus I’m getting anecdotally is this: we’re figuring it out.
That’s not to downplay how disastrous the pandemic has been. Make no mistake, it has been downright devastating. I’ve watched some large, longstanding companies file for bankruptcy. I’ve watched some independent, family-owned pizza shops with 50 years of heritage go out of business.
I’ve also seen some pizza folks pivot on the move and figure out ways to keep their businesses afloat despite the circumstances.
We will be talking to many of these people in our new “Checking In with” video Q&A series that you can find on PizzaToday.com. Each Tuesday we premiere a new conversation with fresh perspectives from your peers in the industry. They’re going through the same trials and tribulations as you. They’re fighting it the best they know how and maybe, just maybe, something they say will resonate with your business and help you move forward productively as we all figure this thing out.
We’re in this together. We’re #PizzaStrong. There’s no one else I’d rather be in this boat with, because pizzeria owners are the most resilient in all of foodservice. I’ll bet on you every time.
Much love to all,
Jeremy White
Editor In Chief
