The one thing that really separates International Pizza Expo™ from all of the other general foodservice shows is our education component. There’s not another food show around where you’ll find 85 seminars and demonstrations devoted to a single industry.
At Pizza Expo, you’ll find the leading industry experts and analysts, as well as nationally recognized business and marketing consultants, who are all willing to share new ideas and insights on how to adapt to an ever-changing economy and industry. This year, you’ll find new speakers and new topics — covering concerns that range from a rapidly changing commodities market to the latest trends affecting pizzerias, from financing to how and when to react to supplier price increases. And much more.
Here are just a few of the new speakers and topics we have planned for this year’s Expo:
Human resources expert and trainer Roberta Matuson will tell you how to identify the keys to connect with today’s most influential consumers, Gen Y. Make plan to attend her Gen Y Strategies for Business Growth seminar. Restaurant consultant Aaron Allen has engineered numerous successful concept and design makeovers for both independent and chain operations. Find out how to pull off an on-budget and on-time makeover. Did you know that nearly 40 percent of adults living with children say their kids influence where they decide to eat pizza? Dan Collier, a former area supervisor with Rusty’s Pizza and now owner of four PizzaMan Dan’s in Southern California, has been on the front lines of community-based marketing — from door hangers to Facebook campaigns, and everything in between. He’ll focus on what’s most effective for reaching children, giving you some take-away strategies that help you connect with future loyal customers. Show favorites Big Dave Ostrander, Bill Marvin, Tony Gemignani, Glenn Cybulski, Michael Shepherd and Tom Lehmann will also be there with fresh topics and ways to build and improve your business.
This year, we’re expanding our “New Operator Monday” education program that we’ve specifically designed for the new operator and first-time attendee. If you’re new to Pizza Expo, don’t miss these seminars and workshops designed to jump-start your pizzeria. The best news is this 5½-hour education program is free to registered attendees.
We’re also excited about our new Craft Beer Pavilion featuring samples from some of the top U.S. craft breweries. In fact, we’re so excited about this segment that we’ve put together two great panel discussions on this very topic. Our first panel — with the co-founders of Stone and Schlafly breweries seated with two beer-savvy pizza operators — will outline strategies and take your questions on the subject of building a profitable craft beer program. And the second panel will let you know how to succeed by brewing your own beer with a pizzeria brewpub.
I like to think our pizza-focused seminars and demonstrations alone are worth the price of admission. In fact, if you don’t come away from International Pizza Expo™ with new cost-saving or profit-boosting ideas, I’ll refund your registration fee. All you have to do is put it writing to me and I’ll send you a prompt refund. What other shows give you a money-back guarantee? I’ll tell you, none!
The bottom line is there will always be winners and losers, but only those pizzeria owners and operators who arm themselves with industry knowledge and are willing to take action toward positive change will have the ability to position their businesses for future growth and success. If you want to increase your ability to compete and win, you should make plans now to attend International Pizza Expo™, March 19 -21, 2013.
It’s all pizza and it’s all for YOU!
April 18, 2018 | Pizza Headlines
Create buzz with creative challenges This Sunday, John’s Incredible Pizza Company will host a pizza eating competition. While that event alone is nothing new, the California-based buffet and game company took it to a new level: the even is sanctioned by Major League Eating (MLE), the governing body that, according to its Web site, oversees… Read More ›
April 17, 2018 | Pizza Headlines
Q&A with Jeff Bach on the creative pizza menu at Ian’s Jeff Bach is the Mad Scientist of Pizza Toppings at Ian’s Pizza. No, really. That is his title at the Wisconsin-based pizza company with six locations in Madison and Milwaukee, Denver and Seattle. Ian’s is known for its constant rotation of unique and… Read More ›
April 11, 2018 | Pizza Headlines
Brothers Nick & Jared Wayne own A Tavola (a Neo-Neapolitan pizzeria with two locations) and sister concept Taglio (a Roman-style pizzeria) in Cincinnati, along with a gelato shop (La Grassa). A Tavola was featured in the April issue of Pizza Today. Here they sit down with Editor-in-Chief Jeremy White to further discuss their business. Jeremy: So… Read More ›