Countdown to Expo 11 Weeks: Monday Programming for New Operators

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Power Panel featuring Pizza Today magazine Independents of the Year: Joe Fugere (Tutta Bella), Adam Goldberg (Fresh Brothers), Paul Hibler (Pitfire) and Darryl Reginelli (Reginelli’s). Other sessions Monday afternoon, March 24, include How to Brand Your New Store, First-Year Marketing for Pizzerias and a panel discussion on Common Pizzeria Start-Up Mistakes.   For more information:More »

Expo Spotlight: International Pizza Expo has something for everyone!

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Designed for pizzeria owners and operators, there’s something for everyone at International Pizza Expo, whether you’re an industry veteran or just thinking about opening your first unit. If you haven’t already pre-registered to attend, you should start making plans NOW! International Pizza Expo continues to be the premier industry event for learning and networking, asMore »

Expo Spotlight: Make plans to attend Pizza Expo 2014

Bill Oakley

This year we’re expanding our education program to include more than 85 business boosting seminars, demonstrations and workshops. We’ve also added 20 new industry speakers who will address the hot-button issues facing pizzeria operators today. In the current environment, it’s more important than ever to discover new, innovative ways to boost profits and improve efficiencies.More »

Countdown to Expo 12 Weeks: One-Stop Product Shopping

Expo Showfloor

Top lines and new products from more than 450 exhibitors focused on the pizzeria industry. Chance to compare products and prices right on the Exhibit Hall floor. Product showcases at the Exhibitor Demonstration Stage. Special deals from various exhibitors for onsite purchases. Opportunity to connect with vendors representing every major supplier to the pizzeria industry.More »

Countdown to Expo 13 Weeks: Networking Opportunities

Networking

Two end-of-the-day Beer & Bull Idea Exchange sessions. A Monday reception for new operators and early-arriving attendees. The 30th Birthday Bash on Wednesday evening. Seminars and panel discussion each show day. Thousands of like-minded pizzeria operators and vendors on the Exhibit Hall floor. For more information: www.pizzaexpo.com/about_the_expo.cfm

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 »