The Hot Slice

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The week, we chat with Ken Forkish, the man behind Ken’s Artisan Bakery and Ken’s Artisan Pizza in Portland, Oregon. We learn more about the James Beard Award winner leading up to his keynote address at International Pizza Expo and a big January announcement. He also dishes on his first two books: Flour Water Salt Yeast and The Elements of Pizza, as well as an upcoming third book.

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As attracting and retaining employees continues to be a challenge, Dallas-based GAPCo adds its third location. Co-owners Molly and Sammy Mandell dive into the employee component with Editor In Chief Jeremy White and Executive Editor Denise Greer.

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The Editorial Team at Pizza Today gather to reflect on 2021 and look forward at 2022.  Get 2021 highlights and 2022 pizza predictions. Learn more details on the quickly approaching Pizza Expo 2022 and competitions happening at the show. Happy New Year. Wishing you great success in 2022.

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We revisit a great conversation with Nicole Russell on her Pizza Wars video series, Last Dragon Pizza and the pizza community. She dishes on the show, her business and what direction she wants to take it, pizza mentors, women in the pizza industry, traveling to Italy and Pizza Expo.

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Eno’s Pizza Tavern in Dallas, Texas, is currently in strategic growth mode. We “sit down” with Shane Spillers to talk concept, pizza style, planned expansion, staffing and bringing a commissary online in this week’s The Hot Slice Podcast.

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This week we chat with Anna Crucitt of Mercurio’s in Pittsburgh, PA. The family business started with gelato and grow into multiple full-service restaurants and gelato distribution. Listen to her story.

Episode Notes:
We mentioned a code to receive $40 off your Pizza Expo 2022 Registration, here you go: EMRF20.
Click the link to register today.
http://registration.experientevent.com/showPZA221?flow=attendee&MarketingCode=EMRF20&utm_source=pizza-today&utm_medium=web&utm_campaign=EMRF20&utm_content=&utm_term=register-now

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Meet our 2021 Pizzeria of the Year: Razza in Jersey City, NJ. Enjoy a conversation with owner Dan Richer. His passion for the pizza, dough and his people is infectious. Listen to his inspiring journey.

Read the full story: https://pizzatoday.com/departments/features/2021-pizzeria-of-the-year-razza-jersey-city-nj/

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Happy Thanksgiving! We’re revising a fun conversation with the one and only John Gutekanst. We talk pizza toppings, latest pizza trends from the International Pizza Challenge and learn what’s happening at Avalanche Pizza in Athens, Ohio.

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This week, the Pizza Today team answers your pizza industry questions. We received several questions via social and e-mail. See our take on some of the industry’s hottest topics: long-term forecasting, pizza trends, influx of new competition, pizza styles and more.

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Thomas Reinhard is both a co-owner of a successful pizza company and an attorney. He goes in-depth into applying his legal knowledge for the pizzeria, Cascadia Pizza Company, with brick-and-mortar locations and mobile units near Seattle, Washington. You won’t want to miss the essential legal pro tips he shares.