December 1, 2015 |

Expo Spotlight: School is in Session

By Bill Oakley

Bill Oakley Show Director International Pizza Expo

Bill Oakley
Show Director
International Pizza Expo

The education schedule at International Pizza Expo is second to none. We take great pride in providing our attendees with comprehensive, topical seminars and break-out sessions that cover everything from marketing to financials. Some even say our business-boosting seminars are the primary reason they return to International Pizza Expo year in and year out.

We’ve once again lined up an impressive array of speakers for 2016. Names like Mark Dym (Marco’s Coal Fired Pizza in Denver), Keith Coffman (Lost River Pizza Co. in Bowling Green, Kentucky), Tony Gemignani (Tony’s Pizza Napoletana in San Francisco) and more will draw upon their knowledge and expertise to provide you with real-life solutions that will positively impact the success of your business.

This year’s International Pizza Expo runs March 7-10, 2016, at the Las Vegas Convention Center. Visit today to register and to check out the seminar schedule.

As I mentioned last month, is newly designed and contains all the information you need to prepare for the world’s largest and most prestigious pizza industry event.
Don’t delay — register today. We’ll see you in Vegas!

Best Regards,

Bill Oakley

Course Changes at the School of Pizzeria Management

pizza expo, school of pizzeria management, pizza industry, trade show

We’re constantly expanding and upgrading the options in our advanced-training workshops that take place on Sunday and Monday of Pizza Expo week. Where the courses — taught by pizzeria and restaurant industry professionals with in-depth knowledge to share — remain on target, we’re bringing them back from our 2015 School of Pizzeria Management and updating them as market conditions evolve. But some classes have changed significantly as we grow the program. Among the new four-hour workshop offerings in 2016 are:

  • Growth & Expansion, Parts I & II. With veteran instructors Dan Collier and Glenn Cybulski — both experienced pizzeria owners with experience developing new concepts — we’ve refocused the two days into fundamental parts of business growth: sales-building and multi-unit systems. On Sunday, workshop participants will be given the tools to build revenues and prime their units for profitability and growth. On Monday, they’ll learn what it takes to gross $1 million-plus in one pizzeria and then repeat that figure with multiple units.
  • How to Unleash the Power of Culture in Your Restaurant. Highly-sought restaurant industry consultant Jim Laube ( has taught the power of positive culture on staff and customer development to a growing number of clients in recent years — and he’s prepared a workshop that offers a culture-building system any pizzeria owner or manager can follow, regardless of their leadership skills. You’ll understand how to identify the biggest driving force in restaurant success and put it in play in your own company.
  • A Coordinated Marketing Plan for Pizzerias. Clayton Krueger and Eric Shepherd occupy unique positions in regional chains with eight to 10 units — as directors of marketing for Farrelli’s Wood Fired Pizza in Tacoma, Wash., and Otto Pizza in Portland, Maine, respectively. They’re collaborating to break down what they do full time into a three-month marketing plan any pizzeria or group of pizzerias can follow to grow awareness and sales, expand customer bases and increase repeat business.

Check out all 10 of the Sunday-Monday workshops at this year’s Pizza Expo by visiting and searching for the School of Pizzeria Management. You must be a registered attendee to take these courses.



More News

February 21, 2018 |

Introducing the Pizza Expo Update Show

By Jeremy White Want a first-hand glimpse of what’s going to be happening at International Pizza Expo 2018 in Las Vegas? Well, you’re in luck — Pizza Today is launching the Pizza Expo Update Show tomorrow! From an interview with show director Bill Oakley to a look at the competitions and everything in between, the… Read More