From Memphis to Shanghai, the PMQ crew is always on a mission to uncover new moneymaking ideas and document milestone events.

PMQ pigs out at Hog and Hominy in Memphis, journeys east for the Summer Fancy Food Show and visits with Alex Contreros at Sal’s Pizzeria in Washington, D.C.




 

Memphis—June 18

We’d heard so much about Hog and Hominy (hogandhominy.com), named one of GQ Magazine’s “12 Most Outstanding Restaurants of 2013” and featured in The New York Times that same year, that we had to check it out ourselves. Kara Hoffman, PMQ’s creative director, loved the Thunderbird! Forty Twice!, a specialty pie featuring pepperoni, calabrese salami, fontina, parmesan, mozzarella and a drizzle of honey.

 

New York—June 28-30

PMQ journeyed east as the Specialty Food Association held its annual Summer Fancy Food Show at the Javits Center in New York. Nearly 22,000 industry professionals turned out for the event, which spotlighted trendsetting foods and beverages and culminated in the Sofi Awards honoring the hottest new products of the past year.

 

Washington, D.C.—September 6

PMQ Marketing Director Anna Zemek and her family enjoyed visiting with Alex Contreros, manager of Sal’s Pizzeria and Italian Restaurant (sals-pizza.com) in Petersburg, Virginia. Sal’s has been in business for almost 30 years. Alex said his ultimate goal is to make it into PMQ’s Pizza Hall of Fame (pizzahalloffame.com)—only 20 years to go! In a town known for its historic contributions to America’s past, Sal’s Pizzeria is sure to leave its own mark in the history books.

 

PIR Expo, Moscow—October 5-8

This huge annual event coincides with Russian Hospitality Week and will feature a pizza making competition hosted by PMQ Russia. PIR Expo is Russia’s largest hospitality trade show, with individual exhibitions covering restaurant equipment, food, the bar business, coffee and tea, and
hotel equipment, management and design. Headlining the three-day event is the main stage presentation, “Russian Cuisine: New Horizons,” in which 20 top chefs lead workshops and share their insights about the future of Russian food. Meanwhile, the Russian PIR Restaurant Cup brings together chefs from across Russia and other countries to compete for top culinary honors.

 

Experience Shanghai with PMQ—November 9-15

PMQ will return to Shanghai this fall for the FHC China event, the country’s largest domestic food show, and we’re inviting American pizzaioli to join us on the trip. Here’s your chance to win international accolades by competing in the Triple Panel Pizza Challenge, a pizza making competition judged by American, Italian and Chinese panels. You can also join us in various excursions, including a cruise on the Huangpu River—where old-world China meets the modern superpower—and visits to quaint Tianzifang and the water town of Wuzhen. You can also shop for ingredients in local markets and visit the Shanghai Old City God Temple. To book your trip, call Caroline Felker at (662) 234-5481, ext. 150.

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

PMQ returned to the Fancy Foods Show in San Francisco this year and found exciting new products for the pizza restaurant market.

From healthy teas and kombucha to “00” flour and honey-smoked salmon, our team members share some of their favorite gourmet finds.

What causes speckled pizza dough—and how to solve the problem.

Magnetic dough is a real thing, says Tom “The Dough Doctor” Lehmann, and it’s one of two reasons for discoloration on your dough balls.

To market your pizzeria in challenging times, you have to start putting yourself out there.

Katie Collier, owner of Katie’s Pizza & Pasta in St. Louis, puts her money where her marketing is, and her investment pays big dividends.

The PMQ staff drops in on Imo’s Pizza, Theo’s Neighborhood Pizza and Parizza, France’s most fabulous pizza show

Next stop: The 2017 NRA Show hosts the Innovation of Fast Casual & Pizza Summit in Chicago.

100 easy points: How to give the judges what they want at the World Pizza Championship

A veteran WPC judge explains how points are given for the competition’s most elusive scoring category: preparation at the oven.

Pizzerias can save money—and make better pizza—by outsourcing some menu items to baking professionals.

Switching over to a third-party bakery can help your bottom line while still providing guests with the sweets and breads they crave.

Flavored oils may cost a little more, but they’ll make your menu items pop!

Pizzeria chefs use a drizzle of flavor-infusing oils to jazz up salads, appetizers, dips and, of course, moneymaking signature pizzas.

This “green” UK restaurant turns wonky vegetables into gourmet fare

While a UK restaurant turns “wonky” vegetables into gourmet fare, Domino’s Australia introduces a 20-minute delivery guarantee.


Cup-and-Char Pepperoni, Ricotta and Basil Pie

Looking to kick-start your pizza menu? Start with this artisanal recipe featuring Ezzo Sausage’s Supreme Cup-and-Char pepperoni slices.

Product Spotlight – May 2017

Veggie prep machines, lean and clean turkey, dough mixers and more
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags