Our Experts

Jeremy index

March 1, 2017

Commentary: What Will Define Your Expo?

One of the best things about International Pizza Expo, from my perspective, is all the people from around the world I get to meet and interact with each year. When talking to folks, I usually ask what they hope to accomplish at the show. The answers are varied, but can more often than not fit… Read More

March 1, 2017

Conversation with Brittany Saxton, Six Hundred Downtown, Bellefontaine, OH

Six Hundred Downtown  Bellefontaine, Ohio Five-time World Pizza Games champion Brittany Saxton. A 13-year veteran of the pizzeria industry, she recently acquired ownership of Six Hundred Downtown in Bellefontaine, Ohio, where she was previously the assistant general manager.   Brittany lets us in on making the transition from employee to owner Six Hundred Downtown is… Read More

craft beer, pint night, promotion

March 1, 2017

On Tap: Craft Beer Pricing and Promotions

It’s International Pizza Expo Month! Hopefully, I’ll get to meet many of you in Vegas and, hopefully, we can enjoy a pint or two at The New Operator Reception, Beer & Bull or at The World Pizza Games Finals & Block Party. This will be my sixth Pizza Expo. I have learned something new every… Read More

March 1, 2017

Man on the Street: In the End, Is Easy Better than Good?

I just read a quote that completely terrified me –– and for once it wasn’t spoken by a politician! In late 2015, the head of a major food company suggested to investors that their ailing pizza chain should concentrate less on making good food and more on making their food easier to buy. As someone… Read More

Tony's Slice House, San Francisco, California

March 1, 2017

Respecting the Craft: Hated on Haight, Part II

Adapting to your environment pays dividends Last month I talked about our effort to succeed with a Tony’s Slice House on quirky Haight St. in San Francisco, where the clientele will either embrace you or quickly run you off. This month I’ll finish the two-part series. One of the most important components is that we… Read More

stretching pizza dough

March 1, 2017

Knead to Know: Snapped!

Common dough problem has plethora of causes Q: We have a continual problem with dough snap-back after placing it on the screen for baking. Is there anything that we can add to our dough to eliminate this problem? A: Dough snap-back, or dough memory, can be addressed in a number of different ways (which I’ll… Read More

slice house san francisco

February 1, 2017

Respecting the Craft: Hated on Haight?

Opening a new restaurant in an iconic area can be tricky Here I was in a new remodel for a Slice House right on Haight Asbury in San Francisco. If you don’t know Haight Ashbury, it’s an iconic corner that became historic in the 60s (and it’s still very popular today). It’s where the hippie… Read More

February 1, 2017

Conversation with D. Michael Evola, Brooklyn Bros. Pizzeria

Brooklyn Bros. Pizzeria  Seattle, Washington A guitarist who has previously performed with rock bands like Foghat, D. Michael Evola perfected his pizza dough recipe in his garage and opened his first Brooklyn Bros. Pizzeria in 2006. The New York-style pizza company added a second location in 2013. In the coming year, two more Brooklyn Bros…. Read More

server waitstaff

February 1, 2017

Man on the Street: Dis-Service

I would be lying if I said it was all about the pizza. As much as I’d like to say every ounce of effort should go into your food — that dough formulation and oven skill were all that mattered — the truth is that even the greatest pizza cannot sustain a business by itself…. Read More

full bar

February 1, 2017

On Tap: Training & Education are Paramount

Your wait staff and bartenders are going to determine if you successfully sell craft beer. Their craft beer knowledge is vital to your bottom-line beer sales and profitability, so make sure that they know beer. In order to maximize your sales, your staff needs to understand the differences between the different styles of beer and… Read More