Pizza Expo News

See your restaurant’s true performance using a P&L format

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Jim_Laube

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 notMore »

2 Weeks: Who’s Who of Industry Suppliers and Distributors

Pizza Expo show floor booth

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.

3 Weeks: 30 Big Tips From Big Dave

Pizza Industry Expert Big Dave Ostrander talks dough consistency

Thursday morning Special Seminar: Big Dave’s List of 30 Secrets of Pizzeria Success. Most essential lessons learned by top operator turned top consultant with more than three decades in the pizzeria business. Free two-day, on-site consultation with Big Dave—a $5,000 value—to be given away at the session.

Pizza Expo turns 30!

March cover, Pizza Expo, 30th anniversary

… and here are the top 10 things you can’t miss this year International Pizza Expo will celebrate its 30th birthday this year, and it has come a long way since its inception. The show has celebrated events in Las Vegas, Orlando, Chicago, New York City and Atlantic City before finding a permanent home eachMore »

Beer & Bull In Print

2013 March: Beer & Bull In Print

One of the highlights of every International Pizza Expo is the open discussion filled with helpful insights, off-the-wall talk and plenty of beer. We call it Beer & Bull. Others call it an educational party. Here, we kick things off prior to the 2014 Expo with a print edition of Beer & Bull. Beer &More »

Don’t make it easy for your employees to steal

 By: 
Jim_Laube

By Jim Laube Cashiers and bartenders using a house-provided cash drawer should never be allowed to take a register reading. When an employee can figure out what he or she “owes the house,” it’s just that much easier for them to skim off the excess cash (from unrecorded sales) and walk out with money youMore »

4 Weeks: Pizza Styles Taught by the Pros

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Demonstrations of pan pizza (Jeff Smokevitch, Brown Dog Pizza), the classic Neapolitan (Tony Gemignani, Tony’s Pizza Napoletana), whole-wheat and gluten-free pies (Mike Rutledge, Farrelli’s Wood Fire Pizza), Sicilian style (Laura Meyer, Tony’s Pizza Napoletana), seafood pizzas and chicken pizzas (Theo Kalogeracos, Little Caesars Pizzerias, Australia) and meat-topping specials (Jeff Varasano, Varasano’s). Plus pizza-making workshops byMore »

Five principles for effectively responding to negative social media reviews

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Study finds 16 percent of Yelp restaurant reviews are fake

By Micah Solomon Keynote speakers at business events tend to run into the same questions over and over again from nervous audiences facing new online and offline realities. For me, a question that comes up at almost every event I speak to goes something like this: “Micah, isn’t it dangerous out there for my brand,More »

5 Weeks: Operator-Presented Seminars and Demonstrations

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Appearances by 29 pizzeria owners and managers. Knowledge-sharing by some of the best in the industry in their areas of expertise. Operators speaking on a variety of topics in seminars and on panels, as well as giving cooking demonstrations. Plus, All-Operator Thursday peer-to-peer presentations in the seminar rooms.