March 16, 2017 |

Mike Bausch: Concept Development Workshop

By Pizza Expo


From Market Research to a Long-Term Brand Strategy
With Mike Bausch and Keith Coffman

No one intends to fail, but very few intend to succeed. By building a plan to succeed you can eliminate failure from the equation. Whether you’re working on you first pizzeria, considering expansion or giving your current business a revamping, creating a successful pizza restaurant starts by identifying the demographics and buying characteristics of your target customer base. Pizzeria owners Mike Bausch (Tulsa, Okla.) and Keith Coffman (Bowling Green, Ky.) have done this with great success and they’ll share P & L’s and walk you through the research steps that should guide your customer-based business plan — from choosing the appropriate location to deciding between table or counter service to menu items and prices and other crucial decisions. You’ll learn how to write your own value proposition and develop a branding strategy that suits your product and market.

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Pizza & Pasta Northeast expo competitions now open

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May 21, 2018 |

Video How-To: Big Southwest Beef & Corn Pie

The Pizza Today team made the The Big Southwest Beef and Corn Pie with Pepper Jack Recipe by John Gutekanst in our test kitchen. The pizza features bechamel, a mix of fior di mozzarella and pepper jack, Southwest-seasoned beef, corn, cilantro and crushed tortilla chips. Get the recipe now. Watch a quick how-to video: Read More


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Pizza Festival Fails

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