Pizza Expo 2014: Michael Shepherd Talks Employee Solutions

Michael Shepherd
600 Downtown

Michael Shepherd, owner of Six Hundred Downtown in Bellefontaine, Ohio, gives a sneak-peek look at his School of Pizzeria Management course: Employee Solutions. All School of Pizzeria Management courses will be held at International Pizza Expo, Sunday and Monday March 23-24. at the Las Vegas Convention Center. Shepherd is a four-time World Pizza Champion whoMore »

14 Weeks: New Menu Ideas

4_PizzaChallengeMeeting

Select among 14 cooking, baking and food-pairing demonstrations. Presenters on the Demonstration Stage include master pizzaiolo Tony Gemignani and his protégé Laura Meyer, Food Network personality Donatella Arpaia and Cooking Channel hosts Sal Basile and Francis Garcia, craft brew expert Julia Herz of the Brewers Association and Boston pizzaiolo Doug Ferriman, chefs Jeff Freehof andMore »

15 Weeks: School of Pizzeria Management

sopm

Eight advance-track workshops on Sunday and Monday March 23-24, before the Exhibit Hall opens on Tuesday. Three-hour sessions designed to go in depth on topics including food-cost management, essential business skills, hiring and training, staff management, opening new pizzerias, operations manuals, financing and sales-building. Taught by experienced pizzeria owner-operators and restaurant-industry pros. Diplomas for successfulMore »

International Pizza Expo® is Just Around the Corner!

Bill Oakley

March 24-27, 2014 – Las Vegas Convention Center — We are pulling out all the stops to make sure next year’s Pizza Expo, our 30th, is the biggest and best show we’ve ever produced!  Attendees will be able to choose from nearly 90 pizzeria-boosting seminars, Power Panels, demonstrations, workshops and networking events.  We’ve also expandedMore »

17 Weeks: Pizzeria Concept Showcase

PeteMillionDollar

 Monday, March 24 / 1:30 – 5:30 p.m. See presentations by super-successful pizzeria owners, who will describe the evolution of their concepts and take your questions. Includes Adam Goldberg of Fresh Brothers, Darryl Reginelli of Reginelli’s, Joe Fugere of Tutta Bella, Tony Gemignani of Tony’s Pizza Napoletana, George Hadjis of Oggi’s Pizza & Brewery and AnneMore »

I Make a 20 Percent Profit Margin, and So Can You

bnb2

This Pizza Expo Exclusive is part of a continuing series leading up to the International Pizza Expo at the Las Vegas Convention Center on March 24-27, 2014. Seminar speakers and demonstrators will provide professional advice on their area of expertise. I recently learned that a profit margin of 7 percent is the average for the pizzeria industry.More »

International Pizza Expo competitions open to entrants

International Pizza Challenge

If you’ve even been to International Pizza Expo in Las Vegas, you’ve no doubt witnessed –– or participated in –– the numerous competitions held throughout the four-day show. From acrobatic dough throwing to pizza-making and fastest box folding, there are several ways to show your stuff and win (fame AND cash). All categories are openMore »

Your Success Depends on How You Manage Average Employees

pizzeria kitchen staff

By Eric Chester The crater-like potholes dotting the main thoroughfare near my office were wreaking havoc on my car’s alignment. I wasn’t the only unhappy camper. The city was inundated with complaints from angry neighbors and shopkeepers who demanded repairs. Finally, a road crew was sent to fill the gaping cavities and restore drivability toMore »

International Pizza Expo 2014: Open for Business

Bill Oakley

Can you imagine a show floor larger than five-and-a-half football fields with nothing but pizza-related supplies, equipment and services? At Pizza Expo® you’ll be able to one-stop shop, sample and network with your pizza peers from around the world. International Pizza Expo® – the “Show of Shows” for the Pizzeria Industry – is THE placeMore »