August 1, 2014 |

Expo Spotlight: It’s all about education!

By Bill Oakley

school of pizzeria management 2013

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 90-plus seminars and demonstrations devoted to a single industry. That’s what you get at International Pizza Expo.

You’ll find 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 in an ever-changing economy and industry. At next year’s show, you’ll find new speakers and new topics dealing with our segment of the restaurant industry, including sessions on menu trends, sales strategies, service and training, and other important issues facing pizzerias.

Here are just a few of the new speakers and topics we have planned for next year’s show.

Mark Kelnhofer
President and CEO of Return on Ingredients
Topics: Pizzeria Menu Costing and Menu Engineering

Tim Kirkland
Foodservice industry consultant for sales building and service
Topics: Renegade Marketing and Increasing Sales With Your Front-Line Employees

Nancy Kruse
Consumer dining trends expert
Topic: Menu Trends for Pizzeria Operators

Paul Schempp
Writer and researcher on how to obtain peak performance
Topics: Achieving the Extraordinary and Becoming an Expert Decision-Maker

We’ve also added several new operator-speakers, including:

Barry Childers
Owner, Barry’s Pizza, Houston, TX
Topic: Top-Flight Service and Hospitality

Keith Coffman
Owner, Lost River Pizza Co., Bowling Green, KY
Topic: Starting From Scratch — Great Idea to Great Independent Restaurant

Rick Drury
Owner, Precinct Pizza, Tampa, FL
Topic: Sales-Building at the Unit Level

Show favorites such as Jim Laube, Clayton Krueger, Dan Collier, Scott Anthony, Tom Lehmann and many others will also return with fresh topics and ways to build and improve your business.

I like to think our pizza-focused education program 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 in writing to me and I’ll send you a prompt refund.

The bottom line is there will always be winners and losers, but only those pizzeria owners and operators who arm themselves with current industry knowledge and are willing to take action toward positive change will have the ability to best position their business 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 23 – 26, 2015.

It’s all pizza and it’s all for YOU!

Best regards,

Bill Oakley
Executive VP

More News

February 20, 2018 |

Profit Off the Customers You Already Have

For years, I have been trying to make our slower times busier. Of course this makes sense to any restaurant owner — so let’s have a meeting with management and come up with some ideas. Direct mailers, promotions, and specials to get people in the door between 2pm-5pm sometimes work and often times do not…. Read More


The Pizza Press Announces New Special Edition Prototype

Fast-Casual Build-Your-Own Pizza Restaurant to Offer Elevated Craft Beer Bar Experience Anaheim, Calif. —The Pizza Press, a leading fast-casual, build-your-own pizza restaurant, is rolling out a new expanded prototype, “The Pizza Press Special Edition.” The expansion will featured an elevated beer bar experience including vintage beers, a more extensive wine list, upscale seasonal ingredients and… Read More

February 15, 2018 |

How to Use the Pizza Expo App

By Jeremy White We get it — you walk into the Las Vegas Convention Center in March and see pandemonium. There’s a huge line waiting on the International Pizza Expo show floor to open. You just got your official attendee badge and can’t decide whether to head upstairs to sit in on seminars or to… Read More