Edit ModuleShow Tags

Is your pizzeria geared up for National Pizza Month?

New managing editor Bill DeJournett runs down the upcoming marketing frenzy.


Hello, pizza nation!

I’m Bill DeJournett, and I’m the new managing editor at PMQ. Although new to the magazine, I’m not a stranger, having known the PMQ folks for more than 10 years. I am thrilled to be a part of the talented team here!

Our editor at large, Liz Barrett Foster, often asks, “What is your first pizza memory?” While I don’t remember a specific meal, I do remember that when I was growing up, my family would always eat at Pizza Inn on Tuesday evenings. The local paper ran ads for two-for-one pizzas on Tuesdays, so we’d get two thin-crust pies—the first one was always a Supreme, the second pepperoni. I looked forward to Tuesday evenings there, not just for the pizza, but the cool atmosphere of the place. I loved watching the pizza guys toss the dough. The restaurant was a popular hangout for high school kids, so there was a jukebox constantly playing in the background. I remember hearing the music of Queen there for the very first time, and playing my first video game—Pong. That’s my first pizza memory. 

One thing we are always looking for at PMQ is a great story. So let me ask, what’s your pizza story? Drop us a line and tell us!

Meanwhile, in this issue, we give you tips to gear up for October—National Pizza Month. Now that I’ve joined PMQ, I’ve been amazed at some of the stats that show just how much we love pizza. Consider this—94% of Americans have had pizza at least once in the past month. The average American will wolf down 45 slices of pizza in a year. There are approximately 65,000 pizzerias in the United States—that’s one pizzeria for every 52 Americans. U.S. residents gobble up 350 slices per second. Pizza is a $44-billion industry in the United States. Every day, one in eight Americans eat pizza. With National Pizza Month and my favorite holiday—Halloween—October is definitely my favorite month of the year.

The editorial staff here put our heads together to come up with helpful tips you can use to plan for National Pizza Month (page 40). But there’s plenty more in this issue: Liz Barrett Foster gives us insight into the characteristics and history of Greek-style pizza in the United States. Tracy Morin tells us how to make the most of your pizza boxes, and “The Dough Doctor,” Tom Lehmann, offers tips on effective dough management. Elsewhere, Heather Cray fills us in on Facebook chatbots, and Steve Hitchcock covers how to determine the value of your pizzeria. 

Finally, calling all artists: Check out our cover art contest from Heather Cray, our social media maven, on our Facebook and Twitter pages. If we select your image for our October cover, you will win $500, and 40,000 of our subscribers will see your work. 

Have a pizza day!


Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

What's Your Story? Skinny Bitch Pizza, Los Angeles, California

One entrepreneurial woman has found a niche with her delivery-only concept that serves cauliflower crust pizzas in photogenic pink boxes.

Fredi Bello: The Richest Man in the World

Fredi the Pizzaman may be one of the “little guys” of the pizza industry, but his integrity and passion make him a large presence in Michigan.

Do You Have the Fire Within to Go Mobile?

A Fire Within mobile wood-fired oven lets pizzeria owners take their signature taste out into the community.

The Chef’s Corner: Brittany Saxton, Six Hundred Downtown

This five-time world champion shares her recipe for the Mad Hatter.

What’s Your Story? Mert Sunnetcioglu, Mia Mia’s Pizzeria

How this ex-engineer quadrupled sales at his pint-sized pizza shop in just over three years.

How to Achieve a Better Par-Baked Pizza Crust

Use these 5 tips to finetune your par-bake dough formula.

Look Before You Lease: Choosing the Right Site for Your Pizzeria

Veteran operator Michael Androw details 7 key factors to consider when negotiating a lease for your next restaurant space.

Mixers to the Max: Getting the Most out of Your Dough Mixer

Experts help you choose the right model and features to keep your mixer in tip-top shape.

SpeedLine Solutions: How to Save Money on Credit Card Fees and Chargebacks:

Speedline’s Pay@ The Door lets pizzerias accept payment at the customer’s door upon delivery.

Marra Forni: Made in the USA vs. Imported Brick Ovens

Marra Forni founder Francesco Marra explains why buying domestic ovens is a better investment for pizzeria owners.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags