2012 August: Conversation with Bill Jacobs

Pizza Expo 2013

A Conversation with Bill Jacobs

A conversation you won’t want to miss

By Pizza Today Staff

If you've ever wished you could sit down with a super-successful operator and quiz him about the keys to pizza profits, you'll want to sit in on Pizza Expo 2013's Wednesday morning keynote one-on-one session with $6-Million-Man Bill Jacobs and Pizza Today editor Jeremy White.

Jeremy will be your surrogate at this kick-off to the second day of Expo, March 20. He'll guide the discussion with Jacobs, whose Piece Brewery & Pizzeria in Chicago grosses more than $6 million in sales per year from one unit. You'll learn through this candid insider's exchange why Jacobs sold his successful bagel company and turned to pizza in 2001; how he found the perfect location in a mature pizza market and built revenues; why he's resisted opening a second unit; and much more.

Piece was named Pizza Today's Independent Pizzeria of the Year in 2011 and Jacobs, a Connecticut native who brought New Haven-style pies to the Windy City, has an engaging story to tell. There will be time for questions from the crowd as well during this wide-ranging and insightful keynote session.

Visit PizzaExpo.com to learn more about next year's show. .

2012 August: Expo News

Bill Oakley, Executive V.P.

Expo News

What's New for Pizza Expo 2012!

By Bill Oakley, Executive V.P.

The one thing that really separates International Pizza Expo® from all of the other general foodservice shows is our trade show floor and seminar program that is totally devoted to the pizza industry. In fact, there’s not another food show, let alone another so-called pizza show, where you’ll find four full days of pizza-specific seminars, demonstrations, networking opportunities and contests. The single-industry focus makes International Pizza Expo special.

At Pizza Expo® you’ll find 5½ football fields of pizza-related products, services and equipment, as well as leading industry experts, consultants and analysts who are all willing to share new ideas and insights on everything you need to adapt, react and prosper in today’s economy. At next year’s show, we’ve added several new speakers to the lineup of experts keeping you abreast of trends and best practices in pizzeria management.

Here are just a few of the new speakers and topics we have planned for our 29th annual show, March 19–21, 2013:

“Famous Joe” Carlucci, owner of Joe’s Pizzeria, will tell you how to expand your catering business and boost your bottom line.

Roberta Matuson, president of Human Resource Solutions, is the author of the highly acclaimed book, Suddenly in Charge: Managing Up, Managing Down, Succeeding All Around, a Washington Post Top Five Business Book for Leaders. Roberta will show you how to “Make Dollars and Sense Out of Gen Y”, as well as present a second session on strategies for business growth.

Jeff Mease, founder & CEO of One World Enterprises, which includes Pizza X, Lennie’s, The Bloomington Brewing Co. and One World Catering & Events, will take you through the process of deciding whether or not to open a second unit.

Mike Bausch, owner of Andolini’s Pizzeria and 2011 Tulsa Restaurateur of the Year, will tell you how to manage, motivate and empower Gen Y to take your pizzeria to the next level.

T. J. Schier, president and founder of Incentivize Solutions and S.M.A.R.T. Restaurant Group, is one of the foremost authorities on restaurant training tactics. He’ll teach you the “Training Tactics of Pizza Pros” that really work and give a second seminar on 10 tactics to make your front line improve your bottom line.

Beckee Moreland, director of gluten-free industry initiatives for the National Foundation for Celiac Awareness, will disclose how gluten-free products are impacting foodservice and creating new menu opportunities. She’ll discuss the potential of gluten-free pizza in the working pizzeria kitchen.
The bottom line is there’s always something new at Pizza Expo that can improve your pizzeria… a new marketing idea, technological innovation or menu item. As always, our commitment to you, our partners, is to continue to grow and improve every facet of Pizza Expo… from the trade show floor to our networking events and contests. In fact, if you don’t come away from International Pizza Expo 2013 with new cost-saving or profit-boosting ideas, I’ll refund your registration fee. All you have to do is put it in writing to me and I’ll send you a prompt refund. What other show gives you a money-back guarantee? I’ll tell you, none!

Remember International Pizza Expo® is a tax-deductible working vacation.
For more information on our contests or to register, please call (800) 489-8324 or visit our Website at www.PizzaExpo.com.
It’s all pizza and it’s all for YOU!
Best regards,

Bill Oakley
Executive Vice President

Bill OAKLEY

In This Issue

2012 May: Pizza Expo: BRAVO

Pizza Today Staff

Features // Pizza Expo Wrap Up

BRAVO

International Pizza Expo proves industry on track for success

BY PIZZA TODAY STAFF PHOTOS BY STEVE BROWN, AMANDA KINNARD, & RICK DAUGHERTY

If you’re a student of the pizza industry, chances are you’ve probably heard of a little show called International Pizza Expo. If you were one of the nearly 7,000 people who attended, you experienced first-hand the knowledge, expertise and excitement the annual show brought to the Las Vegas Convention Center last March.

“This year we had attendees from all 50 states, Puerto Rico, Canada and 23 other countries,” says Bill Oakley, executive vice president of Macfadden Protech, parent company of International Pizza Expo. “We even had a group from the largest pizza company in Mongolia, Mr. Pizza, make the long trip to Las Vegas to experience everything Pizza Expo has to offer. As a result of their experience, they’ve already implemented some of the ideas they picked up at Expo.” Show organizers say that 25 percent of show-goers were first-time attendees, and the show designated a day devoted entirely to those looking to start pizzerias. “Based on the comments to date, it was a huge success with 684 attendees taking part in this day-long educational program,” Oakley says. “This stimulating day of educational sessions and workshops was followed by a reception where attendees could network with fellow ‘newbies,’ industry experts and event sponsors.” Keynote speakers for the three-day show included Nick Sarillo, owner of Nick’s Pizza & Pub in Illinois, and Marla Topliff, president of Rosati’s Pizza. Bruce Allar, vice president of meetings and conferences for Macfadden Protech, says the 2012 line-up of Pizza Expo speakers placed more emphasis on successful pizzeria owners, making International Pizza Expo a true peer-to-peer experience. “The buzz of activity never abated among buyers and sellers on the show floor, or among pizza professionals networking and learning at other Expo gatherings,” says Allar. “Pizza Expo maintained a powerful momentum from the opening bell on Tuesday morning all the way to its conclusion on Thursday afternoon.”

Contestants vied for supremacy in the International Pizza Challenge, a series of culinary competitions designed to highlight the best of the best.

In the traditional division, regional prelimary winners included:

Reál Varela, Brooklyn Pizza & Pasta, Los Angeles, CA – Southwest Region

Tim Silva, Pizza My Heart, Los Gatos, CA – Northwest Region

Mark Briand, Bondi’s Pizza, London, Ont. – Mid-America Region

Giovanni Gagliardi, Pizzeria La Leggenda, San Felice, Italy – International Region

Marlene Smith, Pizza Palace Plus, Emporium, PA – Northeast Region

Keith Coffman, Lost River Pizza Co., Bowling Green, KY – Southeast Region

Frank Baird, Franco’s Pizza, Chardon, OH – Wild Card

Silva took home the title of World’s Best Traditional Pizza Winner.

In the Non-Traditional Division, preliminary winners were:

Joleen Pisner, AJ Barile’s Chicago Pizza, Yucaipa, CA – Southwest Region

John Cammack, Lefty’s Grill, Nevada City, CA – Northwest Region

Rick Mines, Nima’s Pizza & More, Gassville, AR – Southeast Region

John Gutekanst, Avalanche Pizza, Athens, OH – Mid-America Region

Andrew Scudera, Goodfella’s Brick Oven Pizza, Staten Island, NY – Northeast Region

Tsutomu Inayoshi, Home Delivered Pizza, Aichi, Japan – International Region

Scudera took home the title of World’s Best Non-Traditional Pizza.

In the new American-Pan division, finalists included:

Shawn Randazzo, Cloverleaf Pizza of St. Clair, St. Clair Shores, MI – 1st Place

Matthew Heard, Humble Pie, Edmond, OK – 2nd Place

Alex Abellan, Pizza Zone, Victoria, BC – 3rd Place

The Italian-Style Division Finals Winners were:

Umberto Fornito, Italy – 1st Place

Saverio Ciampi, Italy – 2nd Place

Alessandra DeBellis, Italy – 3rd Place

Finalists from each division competed in a blind-box challenge in the Pizza Maker of the Year Bake-Off. The competition’s mystery ingredient, Cattlemen’s Carolina Tangy Gold Barbeque Sauce, proved to be a challenge for the four finalists, who presented the judges with unique pizzas created from a table of provided ingredients. Shawn Randazzo of Cloverleaf Pizza of St. Clair in St. Clair Shores, Michigan, walked away with the title of World Champion Pizza Maker and a cash prize. The International Pizza Challenge also pitted four former winners –– all industry experts in their own right. Tony Gemignani of San Francisco-based Tony’s Pizza Napoletana was named the “Best of the Best” Master Pizza Maker of the Year.

The popular World Pizza Games trials culminated at an event on Wednesday, March 13. Winners were:

1st Division Freestyle Acrobatics: Kazuya Akaogi, Red Japan Co., Japan

Masters Division Freestyle Acrobatics: Jay Schuurman, Pizza Rock, Sacramento, CA

Fastest Dough Stretch: Ingrosso Simone, Pizzeria Del Mille, Italy

Fastest Box Folding: Jimmy Xang, Pizza Guys, Rancho Cordova, CA

Largest Dough Stretch: Mario Sigmorile, Pizzeria Del Centro, Italy

Longest Spin: Kazuya Akaogi, Red Japan Co., Japan

Throughout the three-day event, show attendees visited sponsoring booths and turned in gamepieces for the $20,000 MEGA BUCKS Giveaway. Frank Sastano of Tulsa, Oklahoma-based Savastano’s Pizzeria took home the cash prize.

“This year’s Pizza Expo was the biggest and best show ever, breaking records for attendance with 6,901 pizza professionals, 940 booths and tons of excitement,” says Oakley. “Words just don’t do it justice; you really have to experience Pizza Expo to understand the interaction that takes place between our attendees and exhibitors. Everyone is truly anxious and motivated to get into discussions about new products, new technology, the latest industry trends and hot-button issues facing the industry today.”

In This Issue