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 professionals … More »
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 stereotypes … More »
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. Sound … More »
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 in … More »
By: Michael Shepherd I recently learned that a profit margin of 7 percent is the average for the pizzeria industry. So, for every dollar in sales, only seven cents is left over to take home as profit. This means for every $10 pizza I sell, I should only get to keep 70 cents. My first … More »
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 »
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 to … More »
Wednesday, March 26, celebration of three decades of Pizza Expo. Block party setup with two entertainment stages, specialty food booths, craft beer, martini bar, game stations, contests and prizes. Live music and Acrobatic Dough-Spinning finals. Free for all attendees.
By Jim Laube Many independent restaurant owners don’t have a good handle on how their restaurant is actually performing even if they are diligent about having their financial statements prepared on a regular basis. If your restaurant’s Profit & Loss Statement isn’t formatted in an “industry standard” format, its value is very limited. It’s not … More »
Nearly all major food and equipment distributors exhibiting. Booths with virtually every important supplier and manufacturer serving the pizzeria industry. New products, specialized ingredients, POS systems, ovens, furnishings and décor, beverage options. Items you’ve never thought of. All on one Exhibit Hall floor.