March 1, 2017 |

Road to Expo: Should You Franchise?

By Pizza Expo


If you’re like most independent and small chain pizzerias, you’ve seen John Schnatter tossing footballs with Peyton Manning or the regional company opening pizza stores by the dozens and you’ve wondered: Can I do that too? Should I at least look into it?

George Hadjis,
Founder and CEO
Oggi’s Pizza & Brewing Co

The answer could well be, “Yes. At least look into it.”

We have the perfect guide to franchising for pizzeria owners in George Hadjis. He is the founder and CEO of Oggi’s Pizza & Brewing Co. in Southern California, which has used franchising to grow to 17 locations. George also has taught a course in franchise management for several years at San Diego State University.

One of the things he’ll show attendees who take his workshop — Franchising for Independents and Small Chains — is how to write the all-important operations manual. You can’t have a franchise company if you can’t write down the important aspects of your business, he says. He’ll show you what’s needed in your manual.

During his Wednesday morning two-hour School of Pizzeria Management workshop, Hadjis will discuss the benefits versus the pitfalls of franchising. And he’ll review and supply you with many of the necessary tools for this business strategy, including the 23 elements of the Franchise Disclosure Document.

You must pre-register for School of Pizzeria Management workshops. A ticket is required to enter the class.


George Hadjis: Pizza Expo Session

More News

May 18, 2017 |

Which pizza style is the hottest on Google Trends?

Discover pizza style search comparisons & three ways to use Google Trends Gearing up for our multiple pizza styles focus in the June issue of Pizza Today, we compared five pizza styles using Google Trends. The free service uses a Google Search sampling to compare search terms and gauge consumer search behaviors over time. You… Read More


May 15, 2017 |

Pizza Dough 101 (Infographic)

Expressing a pizza dough formula in baker’s percent Pizza Today’s Dough Doctor Tom Lehmann provides you with a basic pizza dough formula in baker’s percent. Before we get to it, why should dough formulas be expressed in “baker’s percent”? “The advantage of showing a dough formula in baker’s percent is that it allows the dough… Read More


May 14, 2017 |

Spotted on Instagram: #SliceSunday

Pizza Slices around Instagram These pizza shops entice followers with mouth-watering pizza slices on Instagram. Show us your best shot, tag #pizzatoday #SliceSunday on Instagram.   Don’t be sad about your #desklunch! Smile because you’ll be getting $1 pizza and pints later! And if you need any additional help forming the smile, slide photo left… Read More