The one thing that really separates International Pizza Expo® from all of the other general foodservice shows is our trade show floor and seminar program that is totally devoted to the pizza industry. In fact, there’s not another food show, let alone another so-called pizza show, where you’ll find four full days of pizza-specific seminars, demonstrations, networking opportunities and contests. The single-industry focus makes International Pizza Expo special.
At Pizza Expo® you’ll find 5½ football fields of pizza-related products, services and equipment, as well as leading industry experts, consultants and analysts who are all willing to share new ideas and insights on everything you need to adapt, react and prosper in today’s economy. At next year’s show, we’ve added several new speakers to the lineup of experts keeping you abreast of trends and best practices in pizzeria management.
Here are just a few of the new speakers and topics we have planned for our 29th annual show, March 19–21, 2013:
“Famous Joe” Carlucci, owner of Joe’s Pizzeria, will tell you how to expand your catering business and boost your bottom line.
Roberta Matuson, president of Human Resource Solutions, is the author of the highly acclaimed book, Suddenly in Charge: Managing Up, Managing Down, Succeeding All Around, a Washington Post Top Five Business Book for Leaders. Roberta will show you how to “Make Dollars and Sense Out of Gen Y”, as well as present a second session on strategies for business growth.
Jeff Mease, founder & CEO of One World Enterprises, which includes Pizza X, Lennie’s, The Bloomington Brewing Co. and One World Catering & Events, will take you through the process of deciding whether or not to open a second unit.
Mike Bausch, owner of Andolini’s Pizzeria and 2011 Tulsa Restaurateur of the Year, will tell you how to manage, motivate and empower Gen Y to take your pizzeria to the next level.
T. J. Schier, president and founder of Incentivize Solutions and S.M.A.R.T. Restaurant Group, is one of the foremost authorities on restaurant training tactics. He’ll teach you the “Training Tactics of Pizza Pros” that really work and give a second seminar on 10 tactics to make your front line improve your bottom line.
Beckee Moreland, director of gluten-free industry initiatives for the National Foundation for Celiac Awareness, will disclose how gluten-free products are impacting foodservice and creating new menu opportunities. She’ll discuss the potential of gluten-free pizza in the working pizzeria kitchen.
The bottom line is there’s always something new at Pizza Expo that can improve your pizzeria… a new marketing idea, technological innovation or menu item. As always, our commitment to you, our partners, is to continue to grow and improve every facet of Pizza Expo… from the trade show floor to our networking events and contests. In fact, if you don’t come away from International Pizza Expo 2013 with new cost-saving or profit-boosting ideas, I’ll refund your registration fee. All you have to do is put it in writing to me and I’ll send you a prompt refund. What other show gives you a money-back guarantee? I’ll tell you, none!
Remember International Pizza Expo® is a tax-deductible working vacation.
For more information on our contests or to register, please call (800) 489-8324 or visit our Website at www.PizzaExpo.com.
It’s all pizza and it’s all for YOU!
Executive Vice President