ON THE ROAD WITH PMQ
Where We've Been
PMQ’s Pizzamobile is alw ays on a mission to unco ver new moneymaking milestone events in the ideas and document pizza industry. If we ha ve n’t be en to yo ur town yet, it’s only a ma time. Learn more abou t where the PMQ staff tter of has been and look out for where we’re headed next.
The Cheese Board Collective only serves one type of pizza per day, and customers still line up to try it.
Creative tapas and wood-fired delicacies (including pizza) light up the menu at Forneria São Dinis.
CHEESE BOARD COLLECTIVE, BERKELEY, CALIFORNIA Ever heard of a pizza shop with 55 owners? It’s a business model that has worked for the Cheese Board Collective since 1971. PMQ’s Missy Assink visited this unique combination of pizzeria, bakery and cheese shop, which serves only one type of artisan vegetarian pizza and one type of salad per day. “Everyone who works here is a part owner, so we all have an equal share of the business,” Ridwan Schleicher told Missy. “We all get paid the same wage no matter how long we’ve been here.”
FORNERIA SÃO DINIS, THE AZORES Forneria São Dinis in Ponta Delgada, São Miguel, attracts locals and tourists alike with its diverse menu of Azorean meats, Mediterranean-inspired tapas and wood-fired pizza. Senior copy editor Tracy Morin sampled the menu, including housemade sparkling sangria, garlic-laced wood-fired mushrooms, simple Margherita and truffle oil-drizzled white pies and the popular Nutella dessert calzone, dusted with powdered sugar and micro-fine white chocolate shavings. “On an island full of top-notch dining venues, it was easy to see why Forneria has cemented itself as one of the best,” Tracy said.
FANCY FOOD SHOW, SAN FRANCISCO PMQ’s Linda Green and Missy Assink were among nearly 20,000 attendees of the Winter Fancy Food Show, which spotlights specialty foods and beverages. Highlighting the event was the induction of 47 foodservice leaders into the 2016 class of the Specialty Food Hall of Fame. Paul Saginaw, co-owner and founder of Zingerman’s Community of Businesses, spoke about the entrepreneurial spirit in his keynote address to the group. Attendance for the show was up 16% over last year, organizers said. Attendees try a sample of cheese from exhibitor World’s Best Cheeses at the Winter Fancy Food Show in San Francisco.
PMQ Pizza Magazine The Pizza Industry’s Business Monthly