Expo Spotlight: Pizza Expo Rocks Las Vegas Again!

Tony Gemignani Pizza Expo

I want to personally thank all of the pizza professionals who attended International Pizza Expo 2015. This year’s show was undoubtedly the biggest and best show ever held, with a show floor the size of nearly 6½ football fields, 470 exhibiting companies and 1,125 booths all devoted to America’s favorite food — pizza! Pizza professionalsMore »

Expo Spotlight: It’s show time!

Pizza Expo crowdshot

It’s hard to describe Pizza Expo in words. You really have to experience Pizza Expo to understand the excitement and interaction that takes place among 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.More »

The Show of All Shows Returns


International Pizza Expo 2015 offers opportunities, solutions for pizzeria owners The world of pizza will invade Sin City March 22-26 for a no-holds-barred five days of education, showmanship and camaraderie. Everything from marketing awareness to culinary chops will be dissected, explored and reimagined in a joint effort designed to elevate the entire $44 billion industry.More »

Pizza Expo Spotlight: Tips to get the most out of the trade show


March 23 – 26, 2015 – Las Vegas Convention Center – www.PizzaExpo.com Now more than ever knowing how to produce a quality pizza and understanding your customers’ needs and wants is not sufficient to maintain and grow your pizzeria. Attending an industry trade show is your best vehicle to obtain new knowledge, insight and ideasMore »

From servers to storytellers: The single most important step to ‘wow’ your customers

Joel Cohen

By Joel Cohen One of my seminars at this year’s Pizza Expo will be titled “Ignite Your Sales Through Word of Mouth.” Fact is word of mouth is the number-one way to increase your sales. Period. Every customer is going to have something to say about the dining experience, and this seminar shows you howMore »

The Day I Threw Out the Ravioli

mike baush, andolini's pizzeria, tulsa, branding, pizza industry expert, pizza expo, pizzeria operator

And Started Building the Andolini’s Brand By Mike Bausch I was in denial about ravioli. Frozen, fun, simple, add it to your menu — why not ravioli? I was two years into owning a pizzeria, only 24 at the time, and thought, “Pizza is what we hang our hat on, but a little frozen ravioliMore »