Motivating Your Millennial Employees

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By Dr. Jan Ferri-Reed When Amanda Ross learned that her boss had hired two recent high school grads to fill vacancies in her pizzeria she started to worry. Amanda was brought in to manage the pizza restaurant five years ago, and now that she’s 37 years old, the prospect of supervising these “almost-20-something” fills herMore »

A One-Two Punch: Two Systems to Lower Your Food Cost

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By David Scott Peters Turning a profit in the pizza business is tough and pizza operators are always looking for ways to control costs. While there is a laundry list of systems you can use to reduce your food cost — such as engineering your menu for greater profitability and using labor controls, both ofMore »

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

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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

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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

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 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

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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 »