Pizza & Pasta Northeast has become a fall destination for pizzeria operators looking to educate themselves, speak with influential vendors and whet their appetites for competition. This year’s show comes to life at the end of this month at the Atlantic City Convention Center. As you read this, we’re busy making our last-minute preparations and anticipating a large turnout. We hope you, dear reader, are amongst those who attend the show in an effort to improve your business operations.
If you can’t make it, the Pizza Today crew will do our best to keep you up to speed by live-Tweeting some of the highlights. Look for the hashtag #PPNE on Twitter.
Speaking of highlights, there are some good ones in this issue of Pizza Today. I’m partial to the pizza we made in our test kitchen with a delicious dill cream sauce. I hope it’ll inspire you to experiment and try your own variation of it.
As fall begins to creep in, the editorial crew here at PT will start to turn its attention to the Menu Guide we publish in December. It offers a collection of some of the best recipes we’ve come across in 2019, and that’s where you come in. We particularly love when readers send in a recipe that is a best seller in their pizzeria. Because no matter how delicious a pizza or other food item is, it has to sell in order to stay relevant on the menu!
Do you have a unique appetizer, entrée or dessert? Is there a specialty pizza on your menu that your customers have fallen in love with? If so, that’s exactly what we’re looking for! Send your recipes in to my attention (my e-mail address is to the left, under my photo) along with a little backstory about how it performs on your menu or what you think makes it stand out. The more the merrier!
For those of you attending PPNE later this month, please be sure to say hello to the crew when you see us. Hearing your stories about the challenges you face and the successes you’ve had truly constitute the highlight of the show for us!
Editor In Chief