Pizza Expo News

February 9, 2016

Smash-Hit Marketing Strategies

Forget tough! Competition in the pizzeria business has always been tough. But today competition is fierce. Customers have an abundance of pizzerias to choose from. New competitors are emerging every day armed with great pizza recipes and sophisticated business plans. In this environment, even if you make the best pizza in the world and have… Read More

February 1, 2016

New and Recommended at Pizza Expo 2016

International Pizza Expo Preview You can rely on the fact that every year International Pizza Expo will be the largest, most-dynamic gathering of industry professionals in the world. You can count on seeing nearly every product or service necessary for running a successful pizzeria and being able to sit in on business-building seminars, panel discussions… Read More

February 1, 2016

Expo Spotlight: Power Panels

Our multi-faceted panels rank high amongst the things attendees tell us they most enjoy about their educational experience at International Pizza Expo. This year we’re offering a new-operator favorite on Monday, March 7: “Common Pizzeria Start-Up Mistakes and How to Avoid Them.” Moderated by Pizza Today Editor-in-Chief Jeremy White, this panel takes a lighthearted look… Read More

February 1, 2016

An Invitation From Big Dave Ostrander

IKTA! IKTA! IKTA! Definition: I Know That Already!  — a mental disease that strikes without warning. Primarily affects the self-employed who think there is nothing else to learn. Often misdiagnosed with “Hardening of the Attitudes.” My fellow instructors and I sincerely invite you to join us in Las Vegas this year at the third annual… Read More

February 1, 2016

Keynote: A Minute With Tony Gemignani

As an owner in 13 pizzerias currently and with three more in the works, Tony Gemignani still says he’s in the learning phase of his career in pizza, which enters its 25th year in 2016. He’ll be giving Pizza Expo’s first-ever Thursday keynote at this year’s show and plans to relate his views on the… Read More

February 1, 2016

5 ways to use Pizza Expo to achieve next-level sales and profits

Make 2016 Your Best Year Ever Building your business and your brand requires smart investments in good times as well as bad. Take the time now to build on recent successes. Here are five ways to use Pizza Expo to achieve the next level of sales and profits: Make smart upgrades. Identify which of the… Read More

February 1, 2016

They Attend Every Year — Brianne Chrisenberry and Mike DeNunzio

Brianne Chrisenberry and Mike DeNunzio will be heading to Las Vegas in March for their sixth Pizza Expo. The first year, as owner-operators of DeNunzio’s Brick Oven Pizza and Grille in Sea Isle City, New Jersey, they gave the trip to each other as a Valentine’s Day gift. Since then, they’ve learned to pick new… Read More

January 20, 2016

David Scott Peters

How to Stop Bleeding Money in Labor

By David Scott Peters For decades restaurants, pizzerias included, have been run with one key number in mind to ensure they have a chance of making money. That key number is called prime cost. What is prime cost? Prime cost is the sum of your total cost of goods sold, which includes both food cost… Read More

January 8, 2016

Six Common Pizza Dough Questions Answered by the Dough Doctor

Every year I meet new people at Pizza Expo and try to help them solve issues with their dough and pizza crusts. Many of their questions are unique we come up with some creative solutions. Often, however, pizza makers across the country bring very similar problems to me. Here are some of the most common… Read More

January 1, 2016

Expo Spotlight: Up to the Challenge?

For those with competitive spirits, there’s nothing quite like the International Pizza Challenge. Since its inception in 2007, the Challenge has grown in stature and prize money. In fact, it’s the largest pizza competition in the United States! Pizza makers from around the world compete in five different divisions. The way it works is pretty… Read More