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 LETTERS TO THE EDITORBy Tom Boyles - PMQ Editor-in-Chief |
Click here to download the pdf of this article. Click here to view the advertising index for this issue. |
Got a beef, compliment or suggestion? Send us your letters! This is your chance to let us know what you think about the current state of the industry, give us feedback on topics you would like to see in PMQ or just voice your opinions... If you would like to send a letter to the editor, type it up and email it to tom@pmq.com and put Letter to Editors in the subject line or mail it to:
PMQ’s Pizza Magazine
ATTN:Tom/Letter to Editor
904 N. Lamar Blvd. Suite 2,
Oxford, MS 38655
We look forward to hearing from you, our readers!
Dear PMQ,
On behalf of everyone here at Pizza Fusion, thank you very much for your time and support. We’re so thrilled with the story you did on us and can’t tell you how great it feels to be recognized by such a reputable publication as PMQ. Also, thank you so much for the extra copies you sent us. They’ll all be put to good use. If we can ever do anything to be of assistance, please let us know. And if you’re ever in South Florida, lunch/dinner is us! Thank you again for everything.
Eric
You are more than welcome and thank you for taking the time to talk with us and open up about what you are doing. As I just mentioned in the response to John’s letter, the whole idea of creating and marketing ‘health’ is as big of a buzz and is the idea of companies ‘going green’. It is good to see pizza concepts like Jules and Pizza Fusion capturing national attention (positive ones) and bringing positive attention to pizza.
Dear PMQ,
Could you please let me know if Tom Lehmann has done Part 2 of the video series on ‘How to make pizza dough’. I’ve searched PizzaTV.com, however can only find Part 1. Thank you. (P.S. You guys do a great job, I love your magazine.)
Danny
Not only have we added Part 2, but Part 3 just went up too. For those who haven’t seen the ‘How to Make Pizza Dough’ video series, go to www.PizzaTV.com and click on “Demonstrations” to learn everything there is to know about making pizza dough. These are a series I filmed while attending A.I.B.’s Pizza Technology courses (which I highly recommend). If you would like to learn more about A.I.B’s Pizza workshops, email Tom Lehmann at tlehmann@aibonline.org (and thanks for the compliment).
Dear PMQ,
I’m a Chef and years ago I saw a huge Wusthof knife in a pawnshop that had a JS Jacmar stamp. The guy said it came from a Shakey’s Pizza in Milwaukee, Oregon. I bought it and have been trying to find out its history. I have learned that JS Jacmar manages/managed Shakey’s. Wushof quit making wooden handles about 40 years ago. I found an image of another knife like it from a knife repair shop in Oregon. He said the owner had claimed it to be one of 100 made for a pizza manufacturer. Wusthof has no knowledge of this knife. So, my belief is that Wusthof made it sometime between 1954 (when Shakey’s was founded) and 1967 (when Wusthof quit making wooden handles). I still have many questions. When did Shakey’s order these knives? Why did they only make 100 of them? If you know anything or can point me in the right direction I would greatly appreciate it. The quest for the history of this knife has become my treasure hunt.
Sean
Hmmm…I am baffled and can’t seem to find anything. Let’s put this one out there to our readers. If anyone out there knows anything, email me at tom@pmq.com.
Dear PMQ,
I wanted to commend you on your online ordering article in (last) month’s PMQ. This is something I’ve been contemplating for some time. That being said, during your research did you compile a list of third party suppliers regarding the online plug-in component? If so, I think this would be very helpful to your readership. Incidentally, your cover on Pizza Fusion was very interesting to us, as they borrowed a number of our existing concepts! If you check out http://www.julesthincrust.com you’ll see why. Jules opened in May 2005 and quickly received national acclaim (see our press room).
John
First, the buzzer that was mentioned is an Epson (model #) EPS-CEPSBEEPER. It’s a great idea and helps to ensure no missed orders in the kitchen, especially when orders come through the Internet. It runs approximately $40 and connects to the Epson Printer via RJ11. Also, congratulations on the media publicity. It seems that both you and Pizza Fusion were ahead of the curve in creating health-focused pizza concepts. I only see this segment getting bigger over the next few years. Speaking of Pizza Fusion, I have a letter right here from them.