The thing that really separates International Pizza Expo® from general foodservice shows — in addition to the dynamism of our tradeshow floor — is our educational program, which is totally devoted to the pizza industry. In fact, no other food show, let alone any other so-called pizza show, offers what we do: four full days of pizza-specific seminars, demonstrations, networking opportunities and contests, all devoted to a single industry. Even better, we’ve decided to increase the total number of seminar days to four.
On Monday, the day before the show floor opens, we’ve added individual seminar tracks for new operators and first-time attendees. We’re really excited about our new Monday morning Power Panel — “The 2 Million Dollar Club: Outperforming the Big Chains,” which will kick off the pre-show free sessions. Panelists will include Peter Cooperstein of Amici’s East Coast Pizzeria, Tony Gemignani of Tony’s Pizza Napoletana, George Hadjis of Oggi’s Pizza & Brewing Company, Bill Jacobs of Piece Brewery & Pizzeria and Mike Rangel of Asheville Pizza & Brewing Company. The one thing they have in common, besides pizza, is the fact that they all operate pizzerias that average more than $2 million in gross sales per unit.
At Pizza Expo® you’ll find 5½ football fields of pizza-related products, services and equipment, as well as the leading industry experts, consultants and analysts. And at next year’s show we’ll present more industry insiders than ever discussing current issues and a variety of pressing topics. Here are just a few of the new speakers and topics we have planned for our 28th annual show:
Mark Dym, co-owner of Marco’s Coal-Fired Pizzeria, has taken his lunch business to another level, and he’ll tell you how he’s done it.
Doug Ferriman, president of Crazy Dough’s Pizza, will offer pizza-by-the-slice strategies that have worked for him — and could well for you — to boost the bottom line.
Matt Galvin, co-owner of Pagliacci Pizza, has been dealing with the day-to-day challenges of running three restaurants and 12 delivery kitchens for more than a decade. He’ll speak on how to add revenue with a profitable catering business.
Kevin Higar, a senior manager for Technomic Inc., has worked with a large number of restaurants and pizzerias, as well as Top 500 companies, providing industry insight and analysis. He’ll focus his Pizza Expo sessions on current dining trends and how they affect pizza operators.
Shawn Randazzo, owner of Cloverleaf Pizza, which focuses on takeout and delivery, will tell you everything you need to know about online pizza sales.
Darryl Reginelli, co-owner of eight-unit Reginelli’s Pizzeria, will share with you his proven methods for finding and keeping great employees.
The bottom line: There’s always something new at Pizza Expo® that can advance your pizzeria. As always, our commitment to you, our partners, is to continue to grow and improve every facet of Pizza Expo … from the tradeshow floor to our networking events and contests. In fact, if you don’t come away from International Pizza Expo® with new cost-saving or profit-boosting ideas, I’ll refund your registration fee.
For more information on our contests or to register, please call (800) 489-8324 or visit our Web site at www.PizzaExpo.com.
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