Kate Lavin is a Senior Editor at MJBiz. She specializes in the food and beverage industry, with a focus on chain restaurants, quick service restaurants, and restaurant innovation, as well as covering events and conferences related to these themes. Kate's work has been featured in MJBiz, Small Business Xchange, and Pizza Today.
Preston is the artificial intelligence that powers the Intelligent Relations PR platform. Meet Preston
United States (National)
Not enough data
Kate Lavin's coverage primarily focuses on the cannabis industry, particularly its business and legal aspects. She frequently features Q&A sessions with industry professionals, suggesting an interest in firsthand insights and expertise.
Given her focus on citing data, press releases, government announcements, legal policy regulation, and industry-specific content, she may be interested in pitches offering exclusive access to relevant data or expert analysis of regulatory changes impacting the cannabis sector.
Since Kate's geographic focus is not specified but given the nature of the topics covered which are often location-specific due to varying regulations across regions, consider tailoring your pitch to reflect a global perspective or provide insights that transcend regional boundaries.
This information evolves through artificial intelligence and human feedback. Improve this profile .
By: Denise Greer, Kate Lavin
We’ve created this news center to keep attendees up to date about news and conversations surrounding Pizza Expo Columbus, staging Oct. 11-12, 2026, at the Greater Columbus Convention Center. Leading up to the second annual event, we’ll share the latest news, videos, features and previews. Look here to find competition results after Pizza Expo Columbus 2026!
Aged and fresh dairy products to make Parmesan packets a distant memory
Submissions portal opens for the Pizza Today Pizzeria Industry Excellence (PIE) Awards
Four U.S. pizzerias make top 10 during 50 Top Pizza 2026 awards
S.F. Neighborhood: Bernal Heights (second location in Mill Valley, California)
When Flour + Water opened its flagship location in North Beach three years ago, a glassed-in dough room (pictured) made it possible for diners to watch as staff made up to 1,500 dough balls per day. It also allowed Flour + Water Hospitality Group, which started with the “OG” shop on Valencia Street almost 18 years ago, to take a step back and evaluate the operation holistically.
Pizza Expo Columbus offers a chance to explore Ohio’s capital city
Breaking down first-place pies with winners of The Great American Pizza Challenge
When Back Road Pizza first opened in Santa Fe, New Mexico over 20 years ago, the term tavern-style pizza hadn’t yet caught on. The thin-crust pies have amassed a loyal army of locals, however: The pizzeria was voted No. 1 on The Reporter’s Best of Santa Fe list 14 times in the past 15 years.
You hear this saying constantly: You need to work on your pizzeria, not in your pizzeria. For some operators, this is a difficult task. Maybe you’re a chef/owner whose dream has always been to be on the pizza line every day. Perhaps you run a one-person kitchen.
