From the Editor

The World Needs Justice Slice

As a kid, I read a lot of comic books—too many, as far as my father was concerned. I bought them from the local Jr. Food Mart, traded them with my buddies and even drew and wrote my own comics with supposedly “original” characters who were, in fact, blatant … More

From the Editor




Avoid the “Terrible Tims”

Back in my college days, which lasted a lot longer than I’d like to admit, I went through my share of colorful roommates. I won’t use their real names here, but there was a guy we called “Rambo,” a tall, skinny wannabe soldier of fortune who wore paramilitary camouflage … More

From the Editor

Bliss in a bottle

What do you call a carbonated beverage? Soda? Wrong. Pop? Sorry, wrong again. Soda pop? No offense, but that’s just extremely wrong. As a Mississippian born and raised, I know what to call a carbonated beverage. By God, you call it a Coke. Even if it’s not actually a … More

From the Editor

Better This, Better That

During the compilation of this year’s Pizza Power Report (page 36), certain key words kept popping up in our research and interviews with industry experts and pizza makers. Words like “more choices” and “control.” Words like “artisan,” “craft” and “quality.” The pizza industry, it seems, is undergoing a quiet revolution, … More

From the Editor

A New Kind of Theme Restaurant

When I first heard about Rock & Brews (rockandbrews.com), this month’s cover subject (“Rockin’ in Middle America,” page 26), I rolled my eyes and thought, “Oh, jeez, not another theme restaurant!” Back in the early- to mid-1990s, I edited a national trade magazine with a focus on the nightclub, bar … More

From the Editor

The Chipotle-ization of Pizza

I’m a man with a lot of pet peeves. Many of them are, admittedly, irrational, and some relate to foodservice and my borderline OCD. Seat me at a table that hasn’t been bussed and wiped down, and I’ll look at you like you’ve got three ears. A greasy-feeling ketchup bottle … More

From the Editor

The App Revolution: Resistance Is Futile

Nowadays, it seems, there’s an app for everything. A free app on the iTunes store lets you nap at your desk while it simulates random “busy” sounds—the click of a mouse, the rustling of paperwork, taps on a computer keyboard—to fool your boss. A free Android app called Pointless Game … More

From the Editor

The Occasional Vegetarian

I like meat. Maybe I shouldn’t, but I do. To me, a pizza without pepperoni is like a song without a tune, like a summer without sunshine. I would add that it’s like Starsky without Hutch or like the Captain without Tennille, but that would tell you more than you … More

From the Editor

The Point-of-Sale Revolution

There’s an exciting innovation every day, it seems, in the brave new world of point-of-sale (POS) systems. For the most part, of course, the restaurant business itself has changed very little over the centuries. As with the thermopolia of ancient Rome and the taverns and bodegas of medieval Europe, customers … More

From the Editor

PMQ's On the Move!

As many of our readers have probably noticed, PMQ these days is a company that’s on the move. We launched our shiny, information-packed, new website in January, and our numbers have shot through the roof, with more unique visitors than ever before. Obviously, we’re proud of our site and its … More

From the Editor

Particularly Partial to Pasta

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 … More

From the Editor

Shaken, not baked

Begone, Bloody Mary—savory cocktails can be much more exciting! This philosophy rings true for Alex V., an award-winning mixologist who has been inventing cocktail recipes since age 15. Last year, the San Juan, Puerto Rico, native managed to recreate the flavor structure of a Hawaiian pizza in a glass during a bartending competition—which might just be a … More