Our multi-faceted panels rank high amongst the things attendees tell us they most enjoy about their educational experience at International Pizza Expo. This year we’re offering a new-operator favorite on Monday, March 7: “Common Pizzeria Start-Up Mistakes and How to Avoid Them.”
Moderated by Pizza Today Editor-in-Chief Jeremy White, this panel takes a lighthearted look at the many things that can and do go wrong when a newbie tries to get a pizzeria concept off the ground. Learn from those who have gone before you and you can eliminate some costly errors. All of the panelists have experience launching multiple pizzerias and are willing to share their knowledge with you.
This year’s panelists will include Paul Knaysi (Pablo’s Pizza in Grand Junction, Colorado), Jeff Smokevitch (Brown Dog in Telluride, Colorado), Scott Anthony (Punxsy Pizza in Punxsutawney, Pennsylvania) and Tony Gemignani (Tony’s Pizza Napoletana in San Francisco).
“We’ve done this session in each of the last two years, and the turnout for both was truly fantastic,” says White. “New Operator Monday is highlighted by a lot of enthusiasm, and the attendees genuinely want to learn and soak up as much knowledge as possible. With the panelists we have lined up this year, I have no doubt those who sit in on this one are going to pick up tips that could save them a lot of headaches and money in the future.”
For more information and to register, visit PizzaExpo.com. See you in Vegas!
How Does Tony Do It?
Learn firsthand how the master pizza maker behind Tony’s Pizza Napoletana — named the home of America’s best pizza recently by USA Today, the Travel Channel and Forbes — makes his dough and assembles his pies. Tony Gemignani owns Tony’s and is involved with 12 other pizzerias, and he’s built menus offering multiple pizza styles.
He’ll be teaching attendees how to put together two signature styles of dough and how to make and use a “poolish” starter. During hands-on demonstrations, Tony also will demonstrate useful tips about dough flavor, maturation, performance and digestibility.
In addition, he’ll pass on the skills necessary for making authentic Roman, New York, Sicilian and Grandma pizza styles. He’ll include lessons on how to push/open the dough correctly and how to make remarkable sauces.
The opportunity at Pizza Expo to get 90 minutes of up-close training from Tony Gemignani, who educates pizza chefs during five-day classes at his own International School of Pizza, is one you cannot miss. His workshops run from 8:30-10 a.m. on Tuesday, March 8, and Wednesday, March 9. The fee is $185.
Register for the workshop as you complete your regular online attendee registration at PizzaExpo.com. But hurry — these sessions may sell out for both days.
Tony Gemignani makes another appearance at Expo this year, as the Thursday morning keynote speaker. He’ll talk about his 25 years in the industry, highlighting traditions worth keeping and future trends worth watching. In addition, Tony will give away a free trip to the World Pizza Championship in Parma, Italy, to one lucky attendee who will accompany him on the pizza trip of a lifetime.
Make Tony a part of your Expo experience. Register today at PizzaExpo.com.
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