365 On-Demand Library



Full On-Demand Library

My Never Ending Search for the Perfect Pizza -- Peter Reinhart
Peter Reinhart, instructor at Johnson & Wales University, founder of the Pizza Quest video and blog site, American baker, educator and author, takes us on his quest to find the perfect pizza. His seminar took place at the 2019 ...
baking, general, perfect pizza, peter reinhart, pizza
Peter Reinhart, instructor at Johnson & Wales University, founder of the Pizza Quest video and blog site, American baker, educator and author, takes us on his quest to find the perfect pizza. His seminar took place at the 2019 International Pizza Expo in Las Vegas. Peter is the author of numerous books, including “Bread Upon the Waters: A Pilgrimage Toward Self Discovery and Spiritual Truth”; “Crust and Crumb: Master Formulas for Serious Bread Bakers” and “American Pie: My Search for the Perfect Pizza”, but is best known for writing Bread Revolution, American Pie: My Search for the Perfect Pizza, The Joy of Gluten-Free, Sugar-Free Baking and The Bread Baker’s Apprentice. Most notably, four of his books have been nominated for James Beard Awards, with three of them winning, including the “Book of the Year” in 2002 for The Bread Baker’s Apprentice.
How I See Pizzerias Fail with Scott Wiener
Pizza Today's Man on the Street columnist Scott Wiener shares how he sees pizzerias fail. He examined the following areas: concept, development, execution and expansion. Bonus: Scott details the slicing mistakes some operations ...
fail, marketing, operations, pizzerias, scott wiener
Pizza Today's Man on the Street columnist Scott Wiener shares how he sees pizzerias fail. He examined the following areas: concept, development, execution and expansion. Bonus: Scott details the slicing mistakes some operations make. The session took place at the 2019 International Pizza Expo in Las Vegas. Scott Wiener is founder of Scott’s Pizza Tours in New York City and SliceOutHunger.org.
Building a Better Beer List with Nick Bogacz
Beer enthusiasts will seek you out if you provide a worthy beer list they can’t get around the corner. Let Nick Bogacz of Caliente Pizza & Drafthouse in Pittsburgh show you how to build a winning lineup that will bring ...
beer, beverage, kitchen, list, menu, nick bogacz
Beer enthusiasts will seek you out if you provide a worthy beer list they can’t get around the corner. Let Nick Bogacz of Caliente Pizza & Drafthouse in Pittsburgh show you how to build a winning lineup that will bring customers in. This seminar took place at the 2019 International Pizza Expo in Las Vegas.
Proven Tactics in Digital Marketing - Clayton Krueger
The 8-unit Farrelli’s chain was an early adopter of social media and online marketing, beginning with a MySpace page way back in May 2007. As the director of marketing and communications for Farrelli’s Wood Fire Pizza in ...
clayton krueger, digital, digital marketing, marketing, online, online marketing
The 8-unit Farrelli’s chain was an early adopter of social media and online marketing, beginning with a MySpace page way back in May 2007. As the director of marketing and communications for Farrelli’s Wood Fire Pizza in Tacoma, Wash., Clayton Krueger has been instrumental in deciding which social networks to engage in and determining how to interact with each site. The company also has created and used databases to build its customer visits and frequency. Krueger will share his experiences during this interactive seminar and encourage audience participation so that you’ll be able to take home proven tactics that have worked in a number of markets.
The Five Day Flip with Nick Bogacz -- Buying an Existing Restaurant
Learn Nick Bogacz's strategy of buying an existing pizzeria and flipping it in just five days. The Five-day flip is how Bogacz's has grown his multi-million dollar Caliente Pizza and Drafthouse in Pittsburgh, Pennsylvania to five ...
flip, location, nick bogacz, operations, pizzeria
Learn Nick Bogacz's strategy of buying an existing pizzeria and flipping it in just five days. The Five-day flip is how Bogacz's has grown his multi-million dollar Caliente Pizza and Drafthouse in Pittsburgh, Pennsylvania to five high-performing locations. He'll take you step by step through the process. Nick is a frequent speaker at Pizza Expo, author of The Pizza Equation and host of The Business Equation podcast.
Tony Gemignani makes his gold medal winning Cal-Italia Pizza
Follow Tony Gemignani has he demonstrates how to make the Cal-Italia pizza, a Food Network Gold Metal winner. The pizza features a three-cheese blend, fig preserve, shaved Parmesan, prosciutto di Parma, and a balsamic reduction. ...
demo, demonstration, kitchen, pizza, recipe, tony, Tony Gemignani
Follow Tony Gemignani has he demonstrates how to make the Cal-Italia pizza, a Food Network Gold Metal winner. The pizza features a three-cheese blend, fig preserve, shaved Parmesan, prosciutto di Parma, and a balsamic reduction. Take notes as Tony walks you through the pizza, from concept and bake to cut and finish. He also shares dough stretching, transferring pizza to a peel and baking technique tips. Tony Gemignani has won 12 world titles for his pizza making and acrobatic dough-spinning routines, authored or co-authored three books (including “The Pizza Bible”), appeared on several national TV networks and is an owner in 16 pizzerias. His first, Tony’s Pizza Napoletana in San Francisco, opened in 2009, has been named America’s best pizzeria by USA Today, the Travel Channel and Forbes. Tony also runs the International School of Pizza, where he certifies chefs from all over the world and teaches a variety of pizza-making styles, many of which simultaneously appear on the menus at his restaurants. He teaches the Making Pizzas With Tony Gemignani workshops annually at Pizza Expo.
Working With Sourdough Workshop with Will Grant
With a 120- year-old sourdough, Will Grant knows a thing or two about working with sourdough to make pizza. He'll share how to make and use biga and polish. He also goes through his pan pizza recipe with its dough formula and ...
demo, demonstration, dough, kitchen, sourdough, will grant
With a 120- year-old sourdough, Will Grant knows a thing or two about working with sourdough to make pizza. He'll share how to make and use biga and polish. He also goes through his pan pizza recipe with its dough formula and step by step instructions. Learn the theories behind time and temperature. Will breaks down what makes sourdough work and what makes it healthy.Will Grant runs the family-owned That's a Some Pizza in Bainbridge Island, Washington and Sourdough Willy's in Kingston, Washington. He's a frequent Pizza Expo speaker.
Dough 101 with Leo Spizzirri -- Part 1
Learn the foundation and ins and outs of making great dough. In Part 1, Leo Spizzirri breaks downs the ingredients and tools you'll need. Leo teaches the fundamentals of grains and flour and how to blend flour to create something ...
crust, demo, demonstration, dough, dough 101, leo spizzirri
Learn the foundation and ins and outs of making great dough. In Part 1, Leo Spizzirri breaks downs the ingredients and tools you'll need. Leo teaches the fundamentals of grains and flour and how to blend flour to create something truly unique. See why you should use baker's percentage in dough formulas. Learn more about types of yeast, malt, salt, oil and water. Leo Spizzirri is an American artisan pizza and bread maker who’s expertise in dough rheology has led him to the forefront of dough & pizza innovations throughout North America. A Maestro Istruttore with Scuola Italiana Pizzaioli in Italy, he’s the co-founder of the North American Pizza & Culinary Academy in Chicago.
Brand Your Concept - Sammy Mandell
Learn branding fundamentals from Sammy Mandell, who has created one of the most creative and iconic brands in the pizza business, Greenville Avenue Pizza Company (GAPCo) in Dallas, Texas. Take notes as he dives into what you ...
brand, branding, marketing, sammy mandell
Learn branding fundamentals from Sammy Mandell, who has created one of the most creative and iconic brands in the pizza business, Greenville Avenue Pizza Company (GAPCo) in Dallas, Texas. Take notes as he dives into what you should brand and how to do it. Sammy is a past keynote speaker and presenter at International Pizza Expo.
Operating During COVID-19 - Pasquale DiDiana
COVID-19 is still very much at the forefront of pizzeria operations. Pasquale DiDiana outlines how to navigate this terrain now and post-pandemic. Pasquale is owner/operator at Bacci Pizza, with six locations in Chicago, ...
covid, didiana, operations, pasquale
COVID-19 is still very much at the forefront of pizzeria operations. Pasquale DiDiana outlines how to navigate this terrain now and post-pandemic. Pasquale is owner/operator at Bacci Pizza, with six locations in Chicago, Illinois. He also offers coaching and consulting services and is a frequent speaker at International Pizza Expo.
Modern Employee Management with Mike Bausch
All killer and no filler strategies to better manage the new generation of employees from Unsliced author and Andolini's owner, Mike Bausch. So why should anyone work for you? Mike takes a deep dive into attracting, managing and ...
employee, generations, management, mike bausch
All killer and no filler strategies to better manage the new generation of employees from Unsliced author and Andolini's owner, Mike Bausch. So why should anyone work for you? Mike takes a deep dive into attracting, managing and retaining the modern employee. Mike is a frequent speaker at the International Pizza Expo family of tradeshows.
Menu Engineering with Lars Smith - 2020
Be flexible, creative and unique with your menu. Learn menu engineering basics and go in depth into menu building and menu design. Lars Smith is a champion pizza maker and owner of The State of Mind Public House and Pizzeria in ...
lars smith, menu, menu design
Be flexible, creative and unique with your menu. Learn menu engineering basics and go in depth into menu building and menu design. Lars Smith is a champion pizza maker and owner of The State of Mind Public House and Pizzeria in Los Altos, California. Learn how the COVID-19 Pandemic has change the way Lars approaches menu design.
Make Yelp Work for You, Not Against You - Debbie Goldberg and Morgan Remmers
Yelp is a top-of-mind resource for many consumers as they make dining decisions, and often a bad review or two left unattended on this website can lose you potential business. Debbie Goldberg, co-founder and chief marketing ...
debbie goldberg, marketing, reviews, yelp
Yelp is a top-of-mind resource for many consumers as they make dining decisions, and often a bad review or two left unattended on this website can lose you potential business. Debbie Goldberg, co-founder and chief marketing officer of the fast-growing Fresh Brothers chain, will show you how to optimize your Yelp business account with key words and photos, prevent good reviews from being filtered out, spot fake reviews and respond effectively to negative ones. She’ll be joined by Morgan Remmers, manager of local business outreach at Yelp, who’ll add tips for using Yelp’s business tools and data metrics.
Grow Your Customer Base With Cause Marketing - Eric Shepherd
Numerous studies have shown that the great majority of global consumers would switch brands to one associated with a cause they support, and more than half of those consumers would be willing to pay a premium for these goods and ...
customer, eric shepherd, marketing
Numerous studies have shown that the great majority of global consumers would switch brands to one associated with a cause they support, and more than half of those consumers would be willing to pay a premium for these goods and services. As director of marketing and communications at New England’s 10-store Otto Pizza, Eric Shepherd has harnessed the power of cause marketing to build fierce loyalty in highly competitive markets, to bolster the bottom line and to make a difference in the communities in which Otto does business. Shepherd will discuss the role that cause marketing can play in cultivating your brand, connecting with consumers and making the world a better place.
Thanks for the Job . . . I’m Going to Steal You Blind - Big Dave Ostrander
We are in a cash business. We have cash everywhere. In the cash drawers, delivery wallets, petty cash box, night deposit and office. Former pizzeria operator and industry consultant the late Big Dave Ostrander said he couldn’t ...
big dave, employee, labor, security
We are in a cash business. We have cash everywhere. In the cash drawers, delivery wallets, petty cash box, night deposit and office. Former pizzeria operator and industry consultant the late Big Dave Ostrander said he couldn’t begin to estimate how much cash has been stolen from him, but he thinks it’s close to $100,000. This seminar will explain how and why employees steal, and what you must do to protect the future of your restaurant. The question is not is happening to you . . . but how much?
Transforming Your Customers Into Brand Ambassadors - Scott Wiener
Sports fans rally behind their favorite teams, so why can’t pizza lovers rally behind their favorite restaurants? This seminar, given by Scott Wiener, the founder of Scott’s Pizza Tours and a Pizza Today columnist, will ...
brand, branding, customer, customers, scott wiener
Sports fans rally behind their favorite teams, so why can’t pizza lovers rally behind their favorite restaurants? This seminar, given by Scott Wiener, the founder of Scott’s Pizza Tours and a Pizza Today columnist, will present practical examples of how pizzerias around the country have successfully built dedicated armies of fans without spending a cent on traditional marketing. Your customers already have the tools it takes to expand your brand. This session will lay the groundwork for an unconventional marketing plan through entertainment, social media and education.
Choosing the Best POS for Your Pizzeria - Roy Bullard
Your POS system is much more than a cash register. It has multiple powers if you know how to drill down into the numbers, pull customer data, convert to spreadsheets and use it as a marketing vehicle. Roy Bullard, the head of ...
online ordering, pos, roy bullard
Your POS system is much more than a cash register. It has multiple powers if you know how to drill down into the numbers, pull customer data, convert to spreadsheets and use it as a marketing vehicle. Roy Bullard, the head of technology at the Pizza Guys chain and a 10-year veteran in information technology in the foodservice industry, will share knowledge that even the non-tech-savvy can use to assess the viability of their current POS systems and make a list of questions to be answered before purchasing a new system. The information presented will be vital to your research, but it will not single out or recommend current POS vendors.
Panel Discussion: Practical Methods for Local Sourcing of Ingredients and Products
Today’s diners, especially the Millennials, are concerned increasingly about the origins of what they consume and support with their dollars. There are ways for pizzerias to source locally and attract more business in the ...
ingredients, kitchen, local, mike bausch, panel
Today’s diners, especially the Millennials, are concerned increasingly about the origins of what they consume and support with their dollars. There are ways for pizzerias to source locally and attract more business in the process. Hear from three operators who have taken this approach with success: Mike Bausch of Andolini’s in Tulsa, Okla.,; Paul Knaysi of Pablo’s Pizza in Grand Junction, Col., and Jeff Smokevitch of Brown Dog Pizza in Telluride and Denver, Col.
Build Performance With Employee Evaluations and Feedback - Ann Farrell
The keys to a happy, healthy work crew are clear expectations, well-defined roles and honest communication. Ann Farrell, director of training and development for 8-unit Farrelli’s, is also an experienced consultant and coach ...
ann farrell, employee, labor, managment, performance
The keys to a happy, healthy work crew are clear expectations, well-defined roles and honest communication. Ann Farrell, director of training and development for 8-unit Farrelli’s, is also an experienced consultant and coach who has produced employee training programs in a variety of settings. In this session, she’ll show you how to set standards and expectations for both front- and back-of-the-house employees, give and receive honest feedback, and then customize evaluation forms that reinforce your goals as well as the goals of your staff members.
Panel Discussion: Growing Your Concept at Any Size - Aaron Noveshen, Moderator
Whether you have one unit or 1,000, are just getting started or have been in business for 25 years, growth is always a concern — growing sales, growing your number of locations, growing your menu, growing your brand presence. ...
business building, concept, growth, panel
Whether you have one unit or 1,000, are just getting started or have been in business for 25 years, growth is always a concern — growing sales, growing your number of locations, growing your menu, growing your brand presence. In a discussion moderated by restaurant industry consultant Aaron Noveshen, you’ll hear from other pizzeria operators at various points along the growth spectrum and take away ideas for positioning your brand to take advantage of new opportunities.
7 Must-Dos to Reduce Labor Costs - David Scott Peters
Labor costs are one of your restaurant’s biggest expenses. In this presentation industry business consultant David Scott Peters, founder of TheRestaurantExpert.com, will show you how to avoid profit-draining labor practices and ...
costs, david scott peters, employee, labor
Labor costs are one of your restaurant’s biggest expenses. In this presentation industry business consultant David Scott Peters, founder of TheRestaurantExpert.com, will show you how to avoid profit-draining labor practices and take back control of your time clock. Following the system he teaches, you will learn to ensure that you’re using labor dollars on the right employees at the right times, why staffers working multiple positions have the greatest potential for time-clock abuses, how to avoid cutting labor too soon and other useful cost-saving measures.
Smart Marketing: Finding Good-Fit Opportunities - Peter Cooperstein
Amici’s East Coast Pizzeria, now with 12 locations, has established a growing presence in the San Francisco area since its first store opened in 1987. Co-founder and president Peter Cooperstein will highlight the marketing ...
branding, marketing, peter cooperstein
Amici’s East Coast Pizzeria, now with 12 locations, has established a growing presence in the San Francisco area since its first store opened in 1987. Co-founder and president Peter Cooperstein will highlight the marketing strategies that have been big successes during the expansion of this pizza-plus concept and help you identify tactics that will work for you (as well as those that won’t). He’ll also cover the the value of differentiating yourself in your market, along with some case studies, and the advantages and disadvantages of utilizing advertising agencies. Amici’s marketing director, Richard Allum, will also speak.
Making Wage Increases Work for Employees and for You - Mike Morgan
The upward pressure on wages is compelling many pizzerias to bump up salaries and compensation in order to attract and retain a high-functioning staff. Mike Morgan, vice president of operations for the California-based Pizza Guys ...
employee, employees, financial, management, mike morgan, wage
The upward pressure on wages is compelling many pizzerias to bump up salaries and compensation in order to attract and retain a high-functioning staff. Mike Morgan, vice president of operations for the California-based Pizza Guys chain and a unit owner himself, will share his experiences with implementing wage increases and the effects on all aspects of the business. He’ll tell you which aspects of operations must be included in the overall plan and explain how to make the pieces fit together for a profitable bottom line.
Panel Discussion: Delivery – Best Practices - Dan Collier, Moderator
Pizza delivery and its various components can confound owners and managers — and damage the bottom line. We’ve pulled together a panel of operators with extensive experience and success in the delivery business to discuss dos ...
best practices, dan collier, delivery, panel
Pizza delivery and its various components can confound owners and managers — and damage the bottom line. We’ve pulled together a panel of operators with extensive experience and success in the delivery business to discuss dos and don’ts in this crucial area. Moderator Dan Collier (PizzaMan Dan’s, Ventura, Calif.) will be joined by Scott Anthony (Punxsy Pizza, Punxsutawney, Pa.), Barry Childers (Barry’s, Houston), Peter Cooperstein (Amici’s, San Francisco) and Tony Troiano (J.B. Alberto’s, Chicago).
On Fire at Work: How to Ignite Passion in Your People - Eric Chester
Stop trying to “motivate” you employees; it’s a mind game you can’t win, says workplace expert Eric Chester. Instead, discover the practices and principles that Best Places to Work award-winning companies and great ...
employee, eric chester, inspiration, management
Stop trying to “motivate” you employees; it’s a mind game you can’t win, says workplace expert Eric Chester. Instead, discover the practices and principles that Best Places to Work award-winning companies and great leaders are using to go beyond merely engaging today’s rapidly changing workforce and to ignite “on-fire performance.” In a session based on his recently released book of the same name, Eric will share the strategies leading employers use to build an invincible army of “young entrepreneurs” who take pride and ownership in their work.
The One System Your Restaurant Must Have to Prosper - David Scott Peters
Recipe costing cards are an often-overlooked necessity for independent restaurants. They’re time consuming and should be updated regularly, but these cards are the most important system for any restaurant to have in place ...
business, business building, david scott peters, profit, system, systems
Recipe costing cards are an often-overlooked necessity for independent restaurants. They’re time consuming and should be updated regularly, but these cards are the most important system for any restaurant to have in place because without them, according to industry consultant David Scott Peters (TheRestaurantExpert.com), you are exposing profitability to the whims of pure luck. He’ll show you the steps for completing accurate recipe costing cards, how to calculate your ideal food costs, ways to execute a menu on budget and other profit-making uses of the system.
Developing a Team of Top Pizza Performers - T.J. Schier
Finding great people who do outstanding work is a huge challenge. This session will focus on the keys to building a team of top performers who stick around and help attract other top talent. Learn from T.J. Schier — a ...
employees, leadership, management, performers, team, tj schier
Finding great people who do outstanding work is a huge challenge. This session will focus on the keys to building a team of top performers who stick around and help attract other top talent. Learn from T.J. Schier — a restaurant consultant who also operates more than a dozen Which Wich Superior Sandwich shops — about effective recruiting and hiring tactics, robust training for today’s employees, incentive programs to drive the top and bottom line, and methods for slowing turnover.
The Proper Care and Feeding of Team Members - Mike Morgan
The pizza business is about two things: pizza and people. A-plus pizza restaurants have A-plus people. Mike Morgan, a nearly two-decade veteran in the industry, is a vice president and franchisee of the Pizza Guys chain in Rancho ...
employees, management, mike morgan, team
The pizza business is about two things: pizza and people. A-plus pizza restaurants have A-plus people. Mike Morgan, a nearly two-decade veteran in the industry, is a vice president and franchisee of the Pizza Guys chain in Rancho Cordova, Calif. He’ll cover recruiting and hiring, establishing a productive working environment, building a team through performance reviews and evaluations, establishing paths to productivity and promotion, and other beneficial ways to take an active role in the employment cycle of your staff members
What Independents and Small Chains Know About Franchising - George Hadjis
The founder and CEO of Oggi’s Pizza & Brewing Co., George Hadjis opened his first store in 1991 in Del Mar, Calif., and through franchising has grown the company to 17 locations. He also teaches a course in franchise ...
business, chains, franchising, george, small chains
The founder and CEO of Oggi’s Pizza & Brewing Co., George Hadjis opened his first store in 1991 in Del Mar, Calif., and through franchising has grown the company to 17 locations. He also teaches a course in franchise management at San Diego State University. George will discuss the topic from both the franchisor and franchisee perspective, and give you tools for assessing how well this business model might work for your operation.
Setting Up a Profitable Slice Business - Doug Ferriman
You don’t need to know the formula for pi to calculate that you can get more for a pizza if you sell it by the slice. The hard part is making it work as a business proposition. Doug Ferriman, owner of Crazy Dough’s in Boston, ...
business, Doug Ferriman, profit, slice, slice business
You don’t need to know the formula for pi to calculate that you can get more for a pizza if you sell it by the slice. The hard part is making it work as a business proposition. Doug Ferriman, owner of Crazy Dough’s in Boston, whose seven units are modeled on the slice business, will take you through the process measure by measure. He’ll cover slice production, display, product innovation, food cost reductions, cross-utilization of ingredients and staff, and other necessities for slice success.
Marketing and Promotions for the Mom and Pop - Wayne Rempel
Wayne Rempel sold his pizzeria in Alberta, Canada, two years ago and has since then dedicated himself to expanding his knowledge of marketing and promotions for independent pizzerias — and passing that knowledge on to other ...
marketing, promotions, small business, wayne rempel
Wayne Rempel sold his pizzeria in Alberta, Canada, two years ago and has since then dedicated himself to expanding his knowledge of marketing and promotions for independent pizzerias — and passing that knowledge on to other operators. He’ll give you the details on tactics that worked for him in beating the chains for business and also discuss successful promotions by other independents. You’ll come away with strategies that cost little to implement but can bring in more business and revenues.
Panel Discussion: Wood-Fired Mobile Pizzerias
Hear about the opportunities and challenges of running a truck, trailer or other mobile unit from this panel of experienced, on-the-move operators. Speaking will be Jeff Borofsky of Easton, Conn.; Jerald Aguilar of Omaha, Neb.; ...
mobile, mobile pizzerias, oven, ovens, panel, wood, wood-fired
Hear about the opportunities and challenges of running a truck, trailer or other mobile unit from this panel of experienced, on-the-move operators. Speaking will be Jeff Borofsky of Easton, Conn.; Jerald Aguilar of Omaha, Neb.; Steffan Zinn of Manitoba, Canada; Scott Thorson of Rocklin, Calif.; and Russ Kendall of Bellingham, Wash.
Using Analytics to Grow Sales and Explore Expansion - Billy Manzo
Since 2005, when he founded Federal Hill Pizza out of the back of his cigar lounge, Billy Manzo has been expanding and refining his business. In the early years, he packaged and sold his dough and other ingredients in ...
analytics, Billy Manzo, expansion, operations, sales
Since 2005, when he founded Federal Hill Pizza out of the back of his cigar lounge, Billy Manzo has been expanding and refining his business. In the early years, he packaged and sold his dough and other ingredients in supermarkets in three states, and still offers them on the wholesale market. In 2010, he opened Federal Hill Brick Oven Pizza, a full-service restaurant in Warren, R.I. with a wide-ranging menu and craft beer selection. He will show you how to access data and analyze opportunities for your own business.
Time With the Dough Doctor - Tom Lehmann
Bring your dough questions and problems to the Dough Doctor and he’s guaranteed to diagnose them and suggest the proper cure. The Pizza Today columnist and fixture at the American Institute of Baking is the recognized authority ...
baking, crust, dough, dough doctor, flour, tom lehmann, yeast
Bring your dough questions and problems to the Dough Doctor and he’s guaranteed to diagnose them and suggest the proper cure. The Pizza Today columnist and fixture at the American Institute of Baking is the recognized authority on pizza dough, and every one of his sessions is loaded with insights on how to deal with common crust issues. Even if you have no pressing problems, hearing the Dough Doc tackle questions from the audience may give you the knowledge you need to apply your own preventative medicine.
Earning Customers With Craft Beer - Keith Coffman and Clayton Krueger
Both Lost River Pizza, owned by Keith Coffman, and the Farrelli’s chain, where Clayton Krueger manages the beer component, have committed to expanded craft beer programs, using the natural pairing of pizza and beer to attract ...
beer, beverage, clayton krueger, craft beer, customers, keith coffman
Both Lost River Pizza, owned by Keith Coffman, and the Farrelli’s chain, where Clayton Krueger manages the beer component, have committed to expanded craft beer programs, using the natural pairing of pizza and beer to attract loyal new customers. They’ll compare notes on vendor relations, pricing and cost targets, beer style and rotation strategies, upselling and promotions, and other aspects of building profits with craft beer.
Panel Discussion: Profiting With Mobile and Online Orders
Digital ordering now accounts for more than 50 percent of the transactions at the U.S.’s largest pizza chains. Learn how independents and small chains can keep pace with the latest technologies and the buying habits of younger ...
mobile, online ordering, order, panel, pos
Digital ordering now accounts for more than 50 percent of the transactions at the U.S.’s largest pizza chains. Learn how independents and small chains can keep pace with the latest technologies and the buying habits of younger diners. Moderator Jacque Farrell (Farrelli’s, Tacoma, Wash.) will be joined by pizzeria professionals who have embraced mobile and online ordering, including Scott Anthony (Punxsy Pizza, Punxsutawney, Pa.), Darryl Reginelli (Reginelli’s, New Orleans) and Tony Troiano, (J.B. Alberto’s, Chicago).
Smash-Hit Marketing Campaigns - Christine Corelli
There are successful pizzerias — and there are pizza restaurants making millions. The difference is often in how well you get the word out. Sales and marketing consultant Christine Corelli identified and researched several of ...
branding, campaign, christine corelli, marketing
There are successful pizzerias — and there are pizza restaurants making millions. The difference is often in how well you get the word out. Sales and marketing consultant Christine Corelli identified and researched several of the most powerful recent marketing campaigns by chain and independent pizzerias. She’ll explain how these profitable pizzerias brought in new customers and big profits with well-conceived strategies.
Menus That Feed Your Brand - Mike Bausch
Whether you realize it or not, your menu tells a story about you. So why not orchestrate the message you’re sending customers? Mike Bausch, co-founder of three-unit Andolini’s in the Tulsa, Okla., area, will show you how to ...
brand, branding, marketing, menu, mike bausch
Whether you realize it or not, your menu tells a story about you. So why not orchestrate the message you’re sending customers? Mike Bausch, co-founder of three-unit Andolini’s in the Tulsa, Okla., area, will show you how to plan a smart menu that stays true to your business and brand, keeps costs under control and gives your kitchen operations the ability to flourish. Mike is a regular presenter at Pizza Expo.
Putting the Healthy in Pizza - John Arena and Sharon Palme
According to a recent survey, 71 percent of consumers say health impacts their food choices. Pizza can be a healthy option when done right, yet many people perceive it to be no better than junk food. Dietician Sharon Palmer, a ...
healthy, john arena, sharon palme
According to a recent survey, 71 percent of consumers say health impacts their food choices. Pizza can be a healthy option when done right, yet many people perceive it to be no better than junk food. Dietician Sharon Palmer, a nationally recognized nutrition expert representing the Tomato Products Wellness
Staffing and Training for Carryout and Delivery - T.J. Schier
A speaker and consultant with one foot still in the restaurant business operating more than a dozen sandwich shops, T.J. Schier has tested his training theories in real-world situations. During this session, he will show you how ...
carryout, delivery, staff, staffing, tj schier, training
A speaker and consultant with one foot still in the restaurant business operating more than a dozen sandwich shops, T.J. Schier has tested his training theories in real-world situations. During this session, he will show you how to assemble a top team and train them in customer service, efficiency and sales tactics that increase revenues in this important segment of nearly every pizzeria’s business.
How to Maximize Your Ingredient List - Glenn Cybulski
You have a lot invested in the food items coming to your kitchen every week. But are you tailoring your menu and your ordering to get the most out these ingredients? Chef Glenn Cybulski has operated kitchens and built menus at ...
glenn cybulski, ingredient, kitchen, list, menu
You have a lot invested in the food items coming to your kitchen every week. But are you tailoring your menu and your ordering to get the most out these ingredients? Chef Glenn Cybulski has operated kitchens and built menus at multiple pizza restaurants. He’ll pass along tips he’s learned in both a single-unit independent and a franchise operation for forecasting sales and volume, stocking the right items and putting together menus that make the most profitable use of those ingredients.
How Any Pizzeria Can Cash In on the Fast-Casual Trend - Kelly Weikel
The success of emerging fast-casual concepts is changing consumer expectations and putting new pressure on leading chains and established pizzerias. Kelly Weikel, director of consumer insights at Technomic Inc., a leading ...
fast casual, kelly weikel, pizzeria, trend
The success of emerging fast-casual concepts is changing consumer expectations and putting new pressure on leading chains and established pizzerias. Kelly Weikel, director of consumer insights at Technomic Inc., a leading research firm, will present data from Technomic’s 2016 Pizza Industry Report and its other studies highlighting shifting demands in areas such as technology, healthy ingredients, convenience and value. She’ll point out which trends are most important to consumers and show you ways to leverage them in chain and independent pizzerias.
Panel Discussion: Raising Prices Without Losing Customers
Your costs are rising and you know you need to raise prices to meet profitability goals. But how do you roll out those increases in a way that is palatable to your customers? We’re bringing together moderator Dan Collier ...
customers, panel, price, pricing, raising prices
Your costs are rising and you know you need to raise prices to meet profitability goals. But how do you roll out those increases in a way that is palatable to your customers? We’re bringing together moderator Dan Collier (PizzaMan Dan’s, Ventura County, Calif.) and panelists Barry Childers (Barry’s Pizza & Italian Diner, Houston), Michael Shepherd (Six Hundred Downtown, Bellefontaine, Ohio) and Randy Smith (Randy’s Pizza, Durham, N.C.) to discuss the best methods they’ve used to introduce and profit from price hikes.
Branding That Impacts Your Bottom Line with Christine Corelli
The brand you establish for your pizzeria business should create a high level of confidence and trigger an immediate positive image in the minds of customers and potential customers. When brand is reflected in both your pizza and ...
bottom line, branding, christine corelli, marketing
The brand you establish for your pizzeria business should create a high level of confidence and trigger an immediate positive image in the minds of customers and potential customers. When brand is reflected in both your pizza and your business culture, the results can be dramatic. Sales and marketing consultant Christine Corelli will give you real-world examples of pizza business branding that are making a strong positive impact on sales and profitability.
A Catering How-To for Pizzerias - T.J. Schier
Restaurant industry consultant T.J. Schier also founded SMART Restaurant Group, which operates 15 Which Wich Superior Sandwich shops. That business is heavily involved in catering sales, and T.J. will combine the Which Wich ...
catering, delivery, tj schier
Restaurant industry consultant T.J. Schier also founded SMART Restaurant Group, which operates 15 Which Wich Superior Sandwich shops. That business is heavily involved in catering sales, and T.J. will combine the Which Wich experience with his expertise in guest-service programs to recommend best steps for pizzerias interested in entering the catering market or further developing their presence in this lucrative add-on segment.
Keeping Current in Technology with Tech-forward Farrelli's Pizza
Jacque Farrell, President and CEO at Farrelli's Pizza in Tacoma, Washington, talks keeping current with technology with a panel of Farrelli's leadership, Mike Rutledge, director of kitchen systems, and Clayton Krueger, director ...
current, delivery, farrellis, marketing, operations, pos, tech, technology
Jacque Farrell, President and CEO at Farrelli's Pizza in Tacoma, Washington, talks keeping current with technology with a panel of Farrelli's leadership, Mike Rutledge, director of kitchen systems, and Clayton Krueger, director of marketing and communications; and technology consultant Leif Magnuson. The panel took place at the 2019 International Pizza Expo in Las Vegas.
Taking on Investment Capital with Dough Ferriman
Sometimes the key to growth resides in your ability to acquire capital from outside investors. Sometimes investors come looking for you, but their offers are too good to be true and create larger problems down the road. If ...
captial, Doug Ferriman, growth, investors, money
Sometimes the key to growth resides in your ability to acquire capital from outside investors. Sometimes investors come looking for you, but their offers are too good to be true and create larger problems down the road. If you’re going to take on investment money, there are concessions you’ll need to make — and others you should not. Learn the Ins and Outs from someone who’s been there, done that with Boston restaurateur Doug Ferriman. This session took place at 2019 Pizza Expo in Las Vegas.
Legendary Chris Bianco Inspires the Industry
This keynote address took place at the 2019 Pizza Expo in Las Vegas. When Chris Bianco started Pizzeria Bianco in the back corner of a Phoenix grocery store in 1988, he had no idea that he would become a driving force in the ...
chris bianco, inspiration, keynote, marketing
This keynote address took place at the 2019 Pizza Expo in Las Vegas. When Chris Bianco started Pizzeria Bianco in the back corner of a Phoenix grocery store in 1988, he had no idea that he would become a driving force in the artisanal pizza movement. All he knew was that his food would reflect the respect and sincere intention that he brings to each of his recipes, as the result of his relationships with farmers, local producers, customers and staff.Bianco is now the chef-owner of Pizzeria Bianco, with locations in Phoenix, Arizona, as well as Pane Bianco and his new white-tablecloth restaurant Tratto, also in Phoenix. Bianco won the James Beard Award for Best Chef Southwest in 2003 — the first pizzaiolo to receive the honor — and helped spawn a generation of independent and artisanal pizzerias, lending his advice, wisdom and food philosophies to dozens of fellow chefs and restaurateurs.Bianco released his first book, Bianco: Pizza, Pasta and Other Food I Like in 2017. A full- color, fully illustrated cookbook that illuminates the fundamentals of pizza making and the philosophy behind Chris’s cooking, the book features recipes for his signature pizzas as well as strategies and techniques for translating chef’s methods to the home kitchen.
Pizza Crust Bootcamp I with Tom Santos & Bill Weekley
No matter the style, if you don’t have a good crust for your pizza, you don’t have a quality, great-tasting pizza. Pizza Crust Boot Camp is for all pizza makers. It is designed to teach attendees how to improve pizza-crust ...
bill weekley, bootcamp, crust, dough, kitchen, pizza crust, tom santos
No matter the style, if you don’t have a good crust for your pizza, you don’t have a quality, great-tasting pizza. Pizza Crust Boot Camp is for all pizza makers. It is designed to teach attendees how to improve pizza-crust production techniques, how to troubleshoot dough problems and how to find ways to cut costs while achieving higher quality. This seminar took place at the 2019 Pizza Expo in Las Vegas.
Building a Team of Top Performers with TJ Schier
To succeed in this business, your employees need to execute at a high level. Since winners are made, and not born, it is up to you to consciously build a team of top performers. In this energetic session, one of our most popular ...
employee, management, operations, team, tj schier
To succeed in this business, your employees need to execute at a high level. Since winners are made, and not born, it is up to you to consciously build a team of top performers. In this energetic session, one of our most popular returning speakers will tell you how. This seminar took place at the 2019 International Pizza Expo in Las Vegas.
Breaking Up with Staff with Ann Farrell and Madison Soelling
Sometimes, an employee just isn’t a fit for your pizzeria. It sounds crazy, but if they are problematic because they treat your staff with disrespect or cause a ruckus with customers or constantly complain to get freebies … ...
ann farrell, employee, madison soelling, management, operations, staff, staffing
Sometimes, an employee just isn’t a fit for your pizzeria. It sounds crazy, but if they are problematic because they treat your staff with disrespect or cause a ruckus with customers or constantly complain to get freebies … maybe they need to be told not return. Look into why and how you might need to “fire” an employee. This session took place at Pizza Expo in Las Vegas.
Q&A with Dough Doctor Tom Lehmann
Have dough questions? Of course you do. And the Dough Doctor has the answers! Sit in on this Q&A and ask our resident dough expert what’s on your mind. This seminar took place at the 2019 International Pizza Expo in Las Vegas.
crust, dough, dough doctor, flour, kitchen, q&a, tom lehmann
Have dough questions? Of course you do. And the Dough Doctor has the answers! Sit in on this Q&A and ask our resident dough expert what’s on your mind. This seminar took place at the 2019 International Pizza Expo in Las Vegas.
Restaurant Math with Scott Sandler
Scott Sandler of Pizza Head in St. Louis says there may not be a magic bullet, but he’ll teach you how to look at cost of goods sold, payroll and other expenses so that you can plan to make the profit margins you deserve. This ...
food cost, math, operations, payroll, scott sandler
Scott Sandler of Pizza Head in St. Louis says there may not be a magic bullet, but he’ll teach you how to look at cost of goods sold, payroll and other expenses so that you can plan to make the profit margins you deserve. This session took place at 2019 Pizza Expo in Las Vegas.
Connecting with Employees with Ann Farrell
Want to retain employees? Connect with them. A worker who feels understood and valued is a committed worker. In this seminar, Ann Farrell of Farrelli’s Wood-Fire Pizza in Tacoma, Washington, will show you how she ...
ann farrell, employee, management, operations, turnover
Want to retain employees? Connect with them. A worker who feels understood and valued is a committed worker. In this seminar, Ann Farrell of Farrelli’s Wood-Fire Pizza in Tacoma, Washington, will show you how she connects with employees daily to ensure she gets the most out of her staff. This seminar took place at the 2019 International Pizza Expo in Las Vegas.
Video Marketing with Clayton Krueger
If you aren’t in on the video game, you’re behind. Plain and simple. Learn how to produce and publish videos to a variety of outlets that will entertain and reach your customers with your creative message — all for cheap! ...
ad, clayton krueger, marketing, social media, Video
If you aren’t in on the video game, you’re behind. Plain and simple. Learn how to produce and publish videos to a variety of outlets that will entertain and reach your customers with your creative message — all for cheap! This seminar took place at the 2019 International Pizza Expo in Las Vegas.
Community Roots with Scott Anthony
Sometimes, the best way to flourish is to become a pillar of your community. It has worked well for Scott Anthony over the years, and he’ll show you how you can follow his lead and become a local leader. This seminar took place ...
community, marketing, roots, scott anthony
Sometimes, the best way to flourish is to become a pillar of your community. It has worked well for Scott Anthony over the years, and he’ll show you how you can follow his lead and become a local leader. This seminar took place at the 2019 International Pizza Expo in Las Vegas.
Flour Blends with John Arena
The hottest trend amongst progressive pizza makers today? Blending flours. Here, dough expert John Arena will show attendees how to experiment with blends that will yield a crust far superior to the competition down the street. ...
blends, crust, dough, flour, john arena
The hottest trend amongst progressive pizza makers today? Blending flours. Here, dough expert John Arena will show attendees how to experiment with blends that will yield a crust far superior to the competition down the street. This seminar took place at the 2019 International Pizza Expo in Las Vegas.
Catering Success with Michael Attias
Catering offers restaurateurs a great opportunity to grow sales without impacting dine-in service. If you are looking to add a component that will increase your business and expose your brand to new customers, catering just might ...
catering, delivery, michael attias, success
Catering offers restaurateurs a great opportunity to grow sales without impacting dine-in service. If you are looking to add a component that will increase your business and expose your brand to new customers, catering just might be the answer. In this seminar, catering expert Michael Attias will help you lay the groundwork for a successful catering expansion. This seminar took place at the 2019 International Pizza Expo in Las Vegas.
Management Incentives with Dan Collier
A well-incentivized management team can work wonders for your pizza business. In this seminar, Dan Collier will tell attendees how they can structure a program that allows management — and your pizzeria — to thrive. This ...
dan collier, incentives, management, operations, systems
A well-incentivized management team can work wonders for your pizza business. In this seminar, Dan Collier will tell attendees how they can structure a program that allows management — and your pizzeria — to thrive. This seminar took place at the 2019 International Pizza Expo in Las Vegas.
Restaurant Design Trends with Darren Tristano
Join industry expert Darren Tristano as he identifies restaurant design trends that impact consumer patronage and support sales growth. These trends will cover off-premise sales strategy, occasion based dining, leveraging ...
darren tristano, design, front of house, restaurant, trends
Join industry expert Darren Tristano as he identifies restaurant design trends that impact consumer patronage and support sales growth. These trends will cover off-premise sales strategy, occasion based dining, leveraging technology in the consumer experience and automation efficiency. Discussing best practices in restaurant design elements, attendees will take away a road map to evaluate and build sales opportunity in their operations. This session took place at the 2019 Pizza Expo in Las Vegas.
Making Detroit Style Pizza with Jeff Smokevitch
Jeff Smokevitch takes us into his home kitchen to teach us how to make Detroit-style pizza. Jeff co-owns of Blue Pan Pizza in Denver and Brown Dog Pizza in Telluride, Colorado. He has made his living and reputation serving up ...
demo, detroit, detroit style pizza, dough, food, jeff smokevitch, style
Jeff Smokevitch takes us into his home kitchen to teach us how to make Detroit-style pizza. Jeff co-owns of Blue Pan Pizza in Denver and Brown Dog Pizza in Telluride, Colorado. He has made his living and reputation serving up these square beauties. He’ll show you how you can, too.
Demo: Making a Sicilian Meatball Pizza with Audrey Kelly
Audrey Kelly takes Editor in Chief Jeremy White and Executive Editor Denise Greer into her kitchen at Audrey Jane's Pizza Garage in Boulder, Colorado, for an interactive chat. Audrey shares how to make a meatball Sicilian pizza. ...
audrey kelly, demo, food, meatball, pizza, sicilian
Audrey Kelly takes Editor in Chief Jeremy White and Executive Editor Denise Greer into her kitchen at Audrey Jane's Pizza Garage in Boulder, Colorado, for an interactive chat. Audrey shares how to make a meatball Sicilian pizza. She also tells us how COVID19 has impacted her restaurant.