EDITOR’S NOTE RICK HYNUM
On the cover:
Americans love pasta nearly
as much as Italians do, and
it’s even more profitable than
pizza. Check out this month’s
cover story, “Pass the Pasta!”
on page 38.
Like many Americans, I’m a genealogical mutt. We Hynums have lived in this country—right here in Mississippi, in fact—since at least the late 1700s, but no one in the
family seems to have a clue how we got here, where we came from or, frankly, how
we’ve managed to avoid mass arrest and deportation for more than two centuries.
My siblings—for the most part, a brown-eyed, dark-haired bunch—swear we’ve got a
dose of Native American blood from our mother’s side, and I like to believe it’s true. I
can picture my ancestors roaming the forests of the southeastern United States in full
war paint, tomahawks at the ready, scaring the daylights out of palefaces and stealing
away with their women and their firewater. On the other hand, blue-eyed, blonde-haired Hynums—our decidedly pale-faced cousins—also abound, and a rumor that
our ancestors were once pirates off the coast of Germany sounds pretty good, too.
Fierce and proud and free—that’s the mark of us Hynums, or so I’d like to believe.
(I’m not especially eager, on the other hand, to claim that one hapless Hynum fellow who, back in the Civil War days, got himself hung by Union troops for stealing
a goat. If you’re going to shame the family by robbing the U.S. Army of its prized
and priceless goat supply, you ought not shame them further by getting caught.)
If I weren’t the descendant of German pirates or Indian braves, then I’d like to be
Italian. I must surely have Italian blood, because I’ll eat Italian food until I swell up
like a tick on an old dog’s ear. I have seldom met an Italian pasta dish I didn’t like,
even the fancy ones with names I can’t pronounce. Lasagna, carbonara, cannelloni,
ravioli, ziti—you name it, I’ll eat it and hug your neck for making it for me. Chicken
Parmigiana, Spaghetti Bolognese, Fettucine Alfredo, Shrimp Scampi, Chicken Marsala, even just a plain ol’ chilled pasta salad with garden veggies. Surely pasta is what
God eats for dinner when he’s not eating pizza.
Along with pizza, pasta ranks high on Americans’ list of favorite foods. According
to the National Pasta Association, 56% of Americans say pasta—not chocolate—
is the one food they can’t live without. Younger people are particularly partial to
pasta—59% of Americans ages 18 to 54 chose pasta over chocolate as the food they
couldn’t live without, compared to 49% of people 55 and older. For restaurateurs,
those should be compelling figures.
With that in mind, this month’s cover story by Michelle McAnally explores the
many facets of pasta and how pizza restaurants can put it to customer-pleasing—and
moneymaking—use (“Pass the Pasta,” page 38). As one expert explains, pasta is a
highly profitable menu item; a full serving will cost you about a buck, but you can
sell it for many times more than that.
Meanwhile, don’t miss Liz Barrett’s profile of Little Caesars, PMQ’s 2013 Pizza
Industry Enterprise (PIE) Award winner (“Bringing Home the PIE,” page 32). And
there’s plenty more to absorb and digest in this month’s issue—a full 100 pages of
moneymaking ideas and information. Check it out, and then drop us a line and tell
us what you think. Here’s to a terrific and prosperous 2013 for all of our readers!
PMQ Pizza Magazine