Behind the Slice
Dewey’s Pizza Blog
Fancy Food Show
Authors:
Stephanie McCall (Director of Marketing) & Amanda Moore (Marketing Manager)
We came to track trends and fuel innovation. Instead, we fell in love – with flavor, with people, and with a show that turned into a three-day, full-blown sensory romance.
We did our homework. Attending webinars with “what to expect”, downloading the app, and outlining the training sessions to attend, but nothing could prepare us for the overwhelming size of this show. With sensible shoes and excitement for the flavor journey, we walked straight into the Javits Center early Sunday morning.
While we’ve attended many local food shows, this was our first international show. The Specialty Food Association’s Fancy Food Show is known for unique flavor profiles from countries around the globe and touts itself as “where business meets innovation.” There were three floors, more than 2,000 vendors, multiple stages for learning, and packed show floors. Even with hungry bellies and three full days, we knew immediately it was impossible to sample it all.
But we jumped right in – straight into the world of cheese. Infused cheeses dominated the show floor. Spicy, floral, herby, and fruity. It was a charcuterie lover’s dream. Godminster Red Chili Devil’s Dance, a British cheese, was one of the standouts. (Also fun, the vendor called toothpicks, “cocktail sticks.”) The award-winning Bellwether Farm’s Ricotta was so creamy it was nearly dessert-like. An American brand that believes “whole is better” and rewards farmers based on the care of the animals living full, healthy lives.
Infusion also worked its way into meats. Pepperoni and salami have been reinvented with unique flavor profiles like lemongrass, mustard, and Mexican mole. Personal favorites included Coro’s Orange Cardamom Salami and Olli’s Habanero Salami. Dewey’s loves a remix, so we had to applaud all the creative flavors.
Speaking of flavor trends, matcha, truffle, dill pickle, and pistachio were plentiful in the aisles. From sunflower seeds to chips to drinks to spreads to cheese, we savored unique flavor mash-ups booth after booth. We’d be remiss to omit the infamous Dubai chocolate trend. A tiny soufflé cup with strawberry, pistachio cream, and whipped cream topped with edible gold flakes. It stopped us in our tracks with this immense flavor in a teeny-tiny cup.
We already anticipated protein as a trend, but you couldn’t get away from protein items in this show. The most unexpected item was protein sprinkles by Sprinkle Bites, founded by two moms who endorsed sprinkles for breakfast but wanted to feed their kids with healthy ingredients. (Yes, it was great. But if you’re a sprinkle traditionalist, don’t expect this to taste like true sprinkles!)
Marketing 101 = get the product in the mouths of consumers. Day two began with Brez handing out full-size NA tonics at the door. A nice touch from the brand, and you could see their logo being held throughout the show floor for a good few hours! Amanda enjoyed the “uplifting” strawberry-mango for mental clarity, and I had “flow” with lemon elderflower vibes to help me feel pleasant and refreshed (you know, go with the flow). The marketing gal knew her stuff when she saw us walking in. Interestingly, the “beverage pavilion” didn’t contain all of the beverages offered. Teas, coffees, NA drinks, boba teas, and cocktail mixers extended throughout the three floors. Large, mainstream brands to small start-ups bustled for attendees to indulge in a sample.
We attended a few learning sessions. Our first session was led by Hungryroot’s founder Ben McKean, who spoke about AI in food delivery services. By using AI to create a truly personalized and tailored experience, customers have adapted to trust the brand with “SmartCart,” where the Hungryroot system automatically adds groceries to your cart that the individual will enjoy. This has taken the brand from sore forearms, when Ben personally spiraled vegetable noodles, to a billion-dollar digital marketplace brand.
Diving into consumer research, we learned during the session Engaging Every Sense that 30% of consumers do not prioritize taste when it comes to food. Smell and sight are highly considered as the main drivers, alongside taste. Hearing was the lowest in priority among the senses. It’s no surprise, as diners are on their phones. By creating an environment rich in all five senses, guests will have a deeper connection and belonging with our brand. Our take is that Dewey’s is winning with our fresh flavor combinations (taste), the smell of freshly baked pizzas or morning prep items (smell), our dough toss window and Insta-worthy pizzas (sight), and curated playlists (sounds). We will consider touch as a brand activation point moving forward.
On our final day, we had an eye out for new cocktail program enhancements. Dried fruit was available, but scarce. A beautifully dried dragonfruit slice was visually appealing and cocktail enhancers for champagne caught our eye with their incredible packaging. The lovely team at Natalie’s Orchid Island & Juice Co. spotted our name tags and jumped into the aisle to stop us. We tried beet juice and, of course, their infamous lemonade varieties. He was no stranger to Dewey’s and genuinely interested in helping us to succeed.
As we made our way through the show floor, we were met with more than a few enthusiastic “DEWEY’S” shout-outs. Vendors from New York and Chicago, reminiscing about their hometown Dewey’s. Others, from places like Cleveland and Kansas City, stopped us to ask, “Are you the same Dewey’s from [insert my hometown here]?” Turns out, we were. Once they realized they were talking to “the Dewey’s marketing team”, the connection felt even more special – a moment of serendipity. Hearing their stories and seeing their affection for our brand was an unexpected, unforgettable highlight of the show.
If you’re interested in attending a future Fancy Food Show (10/10 would recommend), here’s a couple of tips and tricks. First, stop by the product display case and note what you’re most interested in sampling along with the vendor’s booth number. This makes it much easier to locate them on the show floor. With a show this big, you may get lost, but don’t worry…you can eat and drink your way out! Secondly, categorize your sampling i.e. cheeses, meats, snacks, beverages. This makes it easier to compare flavors and textures of similar products. Lastly, dress like it’s Thanksgiving. Ensure there is room to savor every sample.
This romance ends with full bellies and full hearts.
All for now.
-Marketing
Behind the Slice
Dewey’s Pizza Blog
We DewMore
Author: Katie Taylor, Marketing Specialist
At Dewey’s Pizza, We Nourish Our Community. That means supporting local nonprofits through product donations, volunteerism, and Giveback Nights. In 2009, we launched our philanthropic arm, DewMore, with a mission to build stronger, more vibrant communities. Today, DewMore is brought to life by our passionate team members and our signature event—the Run to Raise Dough 5K.
The DewMore Giveback Journey
When we opened our first restaurant in 1998, our focus was simple: make great pizza in a welcoming space. In 2009, our team members rallied together to “DewMore” in our local communities. The community giving initiative was invented by and for our teams, who had a strong desire to give back.
DewMore began with a company Kickball League in Cincinnati—an idea that symbolized fun, teamwork, and community. That spirit has grown into something much bigger. Today, more than 1,000 Dewey’s team members volunteer in the communities where they live and work. Each year, we publish a Community Giving report to highlight our team members’ efforts and celebrate our contributions.
A Personal Journey of Purpose
I joined Dewey’s in 2012 as a Service Assistant at our Edwardsville location, my very first job at 16. Right away, I felt at home with my team and quickly found my place in the DewMore world through volunteering and planning community events. For instance, when I heard that a group was getting together to volunteer at Animal House Cat Rescue and Adoption Center, I was ecstatic to ignite my passion for helping feline friends, as I have three at home already. After graduating in 2021, I knew I wanted to grow my career at Dewey’s. Today, I’m part of the Marketing team, and I help lead DewMore’s efforts across all our markets. The biggest piece of that? Our annual Run to Raise Dough 5K, which I’m proud to help bring to life every year.
Katie Taylor, pictured at Animal House Cat Rescue
Running With Heart
In 2018, our team dreamed up a large community event, and the Run to Raise Dough 5K was born. We kicked things off at Lunken Airport and Ault Park, raising over $70,000 for Cincinnati Children’s Hospital’s Center for Autoimmune Liver Disease.
After a brief pause during 2020–2021, we returned in 2022 with a new purpose. Now in its sixth year, the 5K brings together runners, walkers, and supporters across all markets. We race through Oakley, where Dewey’s first opened, serve up our exclusive Breakfast Pizza (only available at the 5K) and celebrate with a community after-party in the Geier Esplanade, a space we help beautify through the Mayor’s Corporate Challenge each spring.
The 5K now supports mental health initiatives, a cause close to our hearts, especially as awareness grows in the restaurant industry. Since 2023, we’ve raised over $60,000 for different organizations.
Run to Raise Dough: Past Event Photos
Join us Sunday, August 3, 2025
Join us Sunday, August 3 for this year’s Run to Raise Dough! Whether you race with us in Cincinnati or participate virtually from wherever you are, all proceeds benefit mental health causes.
This event means the world to our team, and your support makes it possible. So grab your running shoes, gather your friends, and help us keep the momentum going!
Let’s Keep Raising Dough—Together
Giving back isn’t just something we do—it’s who we are. From every slice served to every race run, we’re here to uplift the communities we call home.
We couldn’t make this impact without you. Whether you run the race, share the story, or simply point someone in our direction, your support matters.
Visit our Community Giving page to explore our latest initiatives, or submit a donation request to let us know how we can help. Together, we can DewMore.
Behind the Slice
Dewey’s Pizza Blog
Pizza on Purpose
Author: Joe Schlotman, Director of Organizational Development
“A restaurant without a soul just isn’t a cool place to be.”
– Joe S.
Many of our guests ask, “How do you get your team working so cohesively with one another? What’s your strategy? What’s your secret?” The answer is that we recognize how a company’s culture can eat its strategy for breakfast, so our strategy is to double down on our culture.
Purpose & Values
For us, it all starts with our purpose, which is what we do, alongside our values, which guide how we do it. Our purpose and values are fully integrated into all aspects of our business. They are present as we interview, train, develop, and evolve as individuals and as a team, every day in every role.
What makes our purpose and values special is that they were designed and developed by our team, rather than from the top of the company down. Members from all areas of the company were asked to help put into words what we already knew to be true. More than 30 team members from various areas of our business were part of the team. We met for days, working together to define our purpose and values. The outcome of the team’s efforts has become increasingly important as we grow because a restaurant without a soul just isn’t a cool place to be.
Life Skills: Served Here
If there is a bit of magic that supports us, it’s our Conscious Communication tools. These tools guide the way we communicate, collaborate, and resolve conflict. They let us integrate our purpose and values into our work. The shared framework gives us instant connections, even with team members who may be meeting or working together for the first time.
My favorite thing about our purpose, values, and conscious communication tools is that they are resources that serve us as much, if not more, in real life than they do in our restaurants. We have so many people working with us, many of whom are working for the first time. I am honored that we can play a role in preparing people to get their needs met, be great leaders and contribute to something bigger than themselves.
Pretty cool for a pizza shop if you ask me.
Our Purpose & Values: See Them in Action
Behind the Slice
Dewey’s Pizza Blog
We’re Celebrating 27 Years
Andrew DeWitt, Founder of Dewey’s Pizza
Every day is a pizza party at Dewey’s and today we launch our first blog post in honor of our 27th year of serving our communities. What better way to begin than at the beginning? For 27 years we’ve remained serious about one thing – our pies – through the vision of our founder, Andrew DeWitt.
The Vision
For those interested in learning the origin story of Dewey’s Pizza, you first have to know a little about our founder, Andrew DeWitt—known to childhood friends as Dewey. Growing up in Cincinnati, Andrew exhibited an entrepreneurial spirit at an early age. The corner lemonade stand evolved into mowing lawns at his parents’ reluctant approval of operating a gas-powered lawn mower. His favorite endeavor, however, involved making and selling tie-dye t-shirts. The inspiration came from being exposed to the vast array of traveling vendors at “Shakedown Street” in the parking lot while attending his first Grateful Dead concert at the age of 15 (1985 Riverbend Show).
During college years, Andrew worked a number of traditional office jobs and internships, which helped reveal to him what his true calling might be. After graduating from Denison University in 1993, he followed his passion for making music and enrolled in a one-year intensive music program at the Guitar Institute of Technology in Los Angeles. In 1994, he moved to Seattle with his college girlfriend (now wife) with the dream of making it big in music. In between playing gigs (which were few and far between), he worked a number of part-time jobs to support his musical ambition. One of those jobs happened to be at his favorite pizza shop, Pagliacci Pizza. Andrew was an avid fan of Pagliacci and loved watching the pizzas being made upon picking up his order. With the explosion of national delivery brands, the art of fresh dough being tossed was becoming a lost art. Andrew found this interesting enough to him that he decided to try working there.
Andrew realized almost immediately that the fast-paced energy of the pizza kitchen was an environment that he was uniquely suited to thrive in. Within months, Andrew became one of the best kitchen employees with his eye set on becoming the best dough tosser in the store (or perhaps the whole company). In this environment at Pagliacci, it rekindled his entrepreneurial passion and marked the beginning of Andrew focusing his full-time energy away from music as a career, and towards the business of pizza. This was the moment the idea of Dewey’s Pizza was born.
As Andrew began to seriously consider opening his own pizza restaurant, he began a process of curating images and paying attention to various aspects of his favorite neighborhood pubs and restaurants in Seattle and Cincinnati. He realized in his early ideations of what he wanted Dewey’s to be, that it had to be located in an authentic older neighborhood with original architecture and character. For those in Cincinnati, the echo of Zip’s, Graeter’s Ice Cream, and Arthur’s. Andrew wanted Dewey’s to be an icon, a true part of the fabric that makes an authentic neighborhood what they are.
In 1997, Andrew and his girlfriend, Amy, moved back to Cincinnati, with a clear vision of the key elements that would define Dewey’s Pizza. These included: Hand-tossed pizza made using high-quality traditional and gourmet ingredients baked in stone ovens, elevated salads including fresh greens and housemade dressings, eight local craft beers would be featured on tap, window into the kitchen to share the craft of pizza making, and a small dining room to showcase the pizza to the neighborhood so that a delivery business could flourish. A promising location was identified in the then-expanding neighborhood of Oakley. All that was left… was naming the restaurant. As Andrew pondered Italian-themed names, a friend called him out on his zero percent Italian heritage and suggested the obvious choice, Dewey’s. Another friend helped with designing the original Saturn logo, and that was it!
Dewey’s Pizza’s original Saturn Logo from 1998
Andrew began his search for a “restaurant guy” to run the front of the house. As luck would have it, he was made aware that a friend’s younger brother was available and interested. Andrew hired Joe Schlotman to run the front of the house. Joe brought a vision to create a culture of service excellence that would rival any restaurant in Cincinnati. Little did Andrew know, under Joe’s guidance, Dewey’s would pivot (out of necessity) to the dine-in restaurant that it is today.
After the first culinary review by Polly Campbell in the Cincinnati Enquirer, a local newspaper, word spread fast. Today, Dewey’s is a collection of neighborhood pizza spots serving craft beer, fresh salads, and award-winning pizza. Much of the original intention is alive within the brand today.
The Growth
Under the leadership of Chuck Lipp, Dewey’s President since 2019, we have expanded to 27 locations in five states (Ohio, Kentucky, Illinois, Kansas, and Missouri). We most recently opened our newest location in Southampton, MO just last month! Featuring a new carry-out-only concept, the first of its kind. This is on the heels of our late 2024 opening in Union, Kentucky, alongside Braxton Brewing Co. and Graeter’s Ice Cream. Each location is a testament to Andrew’s original vision; A setting with character that showcases hand-tossed pizza where families and friends can gather to enjoy.
During your visit, you’ll find exceptional experiences are plentiful. Be entertained by our pizza window, where you can watch the dough tossers in action. The tables can be arranged for any party size, or you can slide into a more intimate booth. Our restaurant interiors have an industrial, warm, modern look for a casual dining experience. The playlist is curated by Dewey’s team members, featuring musical greats such as Ottis Redding, The Doobie Brothers to custom playlists celebrating Women’s Month, and more.
A view from our pizza window – The DewCrew in action tossing dough
Simple yet customizable, our menu offerings are not complicated: pizza, salads, create your own calzones, desserts, beer, and wine. A few of our locations feature classic cocktails such as a house margarita or old-fashioned. Yes, you can customize our pizzas, in all sizes. Perfect for the guest who wants to try more than one specialty pizza. Build the next Dewey’s masterpiece with our create-your-pizza option featuring top-quality ingredients sliced, diced, chopped, and shredded daily by Dewey’s team members. Do you have an allergy sensitivity or preference? We offer gluten-free and dairy-free options. Award-winning salads are an excellent choice as a light meal for lunch or paired as a side with a pizza.
Nourishing our community with high-quality ingredients is the recipe that Dewey’s follows. Interestingly, Dewey’s locations are freezer-free. Fresh dough is delivered each morning by our local commissary crew. We proudly offer only top-notch ingredients, including our exclusive blend of mozzarella from Burnett Dairy, Ezzo pepperoni, and all-natural chicken.
The Story Continues
A slice of The BonBonerie’s Opera Cream Torte at Dewey’s Pizza – Oakley
As we prepare for our 28th trip around the sun, we couldn’t be more excited about our future. Passion for pizza is what put Dewey’s on the map, and it’s the passion that continues to drive us today. Over the next 12 months, we plan to share more about what makes Dewey’s Next Level. We hope you’ll follow us on our journey.