Pizza Expo News

The show of all shows

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Five things that made International Pizza Expo 2014 the biggest year to date. It’s been a more than a month since International Pizza Expo and the Pizza Expo and Pizza Today team returned energized by the pizzeria industry’s enthusiasm and electricity that filled the Las Vegas Convention Center on March 24-27. And it’s because ofMore »

Expo Spotlight: The WINNERS!

Bill Oakley

If you were in Las Vegas, then you know that International Pizza Expo was the THE place to be. You could feel the energy and pizza enthusiasm from the moment you walked into the Las Vegas Convention Center. There was something for everyone at International Pizza Expo 2014, whether you’re a veteran or just openingMore »

Pizza Expo 2014 seminar audio transcripts are now available

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You can still experience International Pizza Expo 2014 and continue your pizzeria industry education. Audio transcripts are now available for purchase from 2014 Pizza Expo seminars and panel discussions, including: 10 Very Expensive Independent-Operator Mistakes and How to Avoid Them with Jim Laube; 7 Ways to Reduce Labor Costs with David Scott Peters; Health CareMore »

The 2014 World Pizza Games champions are…

World Pizza Champions 2014

Champions of the 2014 World Pizza Games have recently been crowned at the International Pizza Expo in Las Vegas. World Pizza Games winners include: Freestyle Acrobatics Lee Moonky, South Korea Masters Division Freestyle Acrobatics Justin Wadstein, Pizza My Heart, Los Gatos, CA Fastest Dough: Brittany Saxton, Six Hundred Downtown, Bellafontaine, OH Fastest Box Folding: BarryMore »

Pizza Expo rocks Las Vegas again

Bill Oakley

I want to personally thank all of the pizza professionals who attended International Pizza Expo 2014.  This year’s show was undoubtedly the biggest and best show ever held, with a show floor the size of nearly six football fields, 470 exhibiting companies and 1,100 booths all devoted to America’s favorite food — pizza.  Industry professionalsMore »

Create value with pizza delivery drivers

Shawn Randazzo, owner, Detroit Style Pizza Co., Detroit, Michigan talks must-haves to start a pizzeria (part two)

By Shawn Randazzo Pizza delivery drivers get a bad rap. I know, because I used to be one, and it still irks me every time I see an article referencing delivery driver stereotypes. You’ve heard them: lazy, druggies, lowlifes with zero ambition – once a delivery driver, always a delivery driver. But if those stereotypesMore »

How to Talk the Talk That Brings in Customers

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Over the years, in my many speeches, I’ve talked about the importance of differentiation—the need to separate your restaurant from the pack and the importance of standing outby making an impact and becoming memorable in the minds of your customers. The fact is, customers only remember the last three to four restaurants they’ve visited. If you’re not one of those restaurants, then you’re forgotten. SoundMore »

Proven tactics in social media

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Clayton_Krueger

By Clayton Krueger Wow! Can you believe that social media marketing was not even a topic of conversation just 10 years ago? Since then, powerful social media platforms have risen and fallen. Others have emerged and earned their rank among the top-visited sites in the world. More importantly, these networks play a vital role inMore »

Pizza Crust 101: Selecting ingredients and making dough

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2011 July: Dough Doctor

By Tim Huff Flour, water, yeast and salt – in the world of baking, these are the foundational ingredients for making most yeast-raised baked goods. Given these basic ingredients, a good baker can produce a New York-style bagel, a French baguette, an Italian Ciabatta, or an Indian naan. The same is true for pizza dough.More »

Harness the Power of Your Vision

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Jen Zeuner

By Anne Keller and Jen Zeuner It is a gorgeous Saturday in October. The temperatures have been a perfect 65 degrees and sunny all week. The golden autumn sun sets on a bluebird sky as the changing leaves scatter in a light breeze. Our day is exceptionally busy one. Lines form from the register toMore »