Steve Green, firstname.lastname@example.org ext. 123
Linda Green, linda.pmq@gmail com ext. 121
Rick Hynum, email@example.com ext. 130
EDITOR AT LARGE
Liz Barrett, firstname.lastname@example.org
SENIOR COPY EDITOR
Tracy Morin, email@example.com
Missy Green, firstname.lastname@example.org
Eric Summers, email@example.com ext. 134
Sarah Beth Wiley, firstname.lastname@example.org ext. 135
SENIOR MEDIA PRODUCER
Daniel Lee Perea, email@example.com ext. 139
Aaron Harris, firstname.lastname@example.org ext. 133
Blake Harris, email@example.com ext. 136
SOCIAL MEDIA MANAGER
Heather Wilson, firstname.lastname@example.org ext. 137
CHIEF FINANCIAL OFFICER
Shawn Brown, email@example.com
Sherlyn Clark, firstname.lastname@example.org ext. 120
TEST CHEF/EVENT COORDINATOR
Brian Hernandez, email@example.com ext. 129
Linda Green, firstname.lastname@example.org ext. 121
SENIOR ACCOUNT EXECUTIVE
Clifton Moody, email@example.com ext. 138
Tom Boyles, firstname.lastname@example.org ext. 122
Brandy Pinion, email@example.com ext. 127
Yvonne Liu, firstname.lastname@example.org
Vladimir Davydov, email@example.com
Still a People Business
When PMQ launched 20 years ago, I knew little about pizza except that it was delicious. I was a newspaper reporter then, and the one good thing about working late on big election
nights was the pizza delivered by a big national chain that shall remain
nameless, paid for by the newspaper. We had two choices—cheese or
pepperoni—but any free pizza was, for me, a glorious feast. I didn’t
realize it was mediocre pizza. I honestly thought all pizza was the same.
As editor of PMQ, I’ve learned a thing or two over the years. Before
I’ll order mediocre pizza now, I’d sooner heat up a can of Beanie Weenies. But just as my tastes have evolved, pizza, as a food, has evolved,
too, along with consumers’ preferences. Many of the big chains have
stepped up their culinary game. Today’s pizza can be as sophisticated or
as blue-collar as you want it to be, with toppings ranging from sausage
and anchovies to bresaola, arugula, tru;e oil and figs.
PMQ has kept track of industry trends for the past two decades, and
looking back through older issues, the evolution of the pizza business
has taken some fascinating turns. ;e Internet, of course, changed everything, but who knew it would be our phones, rather than our computers, that would become must-have digital tools both for marketers and
customers? And who would have guessed that talking on those phones
would become so passé?
But for all these technological advances, the pizza business remains a
people business. Back in 2012, Giorgio Giove, owner of Brothers Pizza
in New York, told me he didn’t believe in online ordering. “I want people to call me,” he said, “so I can talk them through the menu.” To this
day, Brothers Pizza doesn’t have a website (it has a Facebook page, but
it’s seldom updated). If you want one of Giorgio’s famous pies, you still
have to dial him up and let him tell you what he thinks you’ll like best.
I believed at the time he was making a mistake; honestly, I still do. But
Brothers Pizza continues to thrive—certainly because the food is great,
but perhaps also because, to many customers, the human touch (and
voice) still matters. And whatever the future may hold for our industry,
here’s hoping it will always be, above all, a people business.
ON THE COVER:
In this special 20th anniversary issue, the
PMQ staff looks back on two decades of
covering the world’s most popular food
and the people who make it.
Design by Eric Summers
PMQ Pizza Magazine
TWENTIETH ANNIVERSARY COLLECTORS ISSUE
THE WORLDS AUTHORITY ON PIZZA | PMQ.COM
FROM THE EDITOR
PMQ PIZZA MAGAZINE
605 Edison St. • Oxford, MS 38655
662.234.5481 • 662.234.0665 Fax
PMQ Pizza Magazine (ISSN #1937-5263) is published 10 times per year.
Cost of U.S. subscription is $25 per year. International $35. Periodical postage
pricing paid at Oxford, MS. Additional mailing offices at Bolingbrook, IL.
Postmaster: Send address changes to: PMQ Pizza Magazine, PO Box 2015,
Langhorne, PA 19047.
Opinions expressed by the editors and contributing writers are strictly their
own, and are not necessarily those of the advertisers. All rights reserved. No
portion of PMQ may be reproduced in whole or part without written consent.
Winner of 5 ASBPE Awards
Winner of 4 GAMMA Awards
A PUBLICATION OF PMQ, INC. | 662-234-5481
VOLUME 21, ISSUE 8 OCTOBER 2017