2018 International Pizza Expo
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Day
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W05: So, You Want to Open a Pizzeria, Part II: Planning for Profitability ($250)
(
Room
S102-103
)
19 Mar 18
8:00 AM
-
12:00 PM
W06: Restaurant Business Essentials, Part II: Quick-Start Guide to Controlling Your Food and Labor Costs ($250)
(
Room
S104-105
)
19 Mar 18
8:00 AM
-
12:00 PM
W07: Employee Management Crash Course: Hiring, Training, Accountability and Workplace Culture ($250)
(
Room
S106-107
)
19 Mar 18
8:00 AM
-
12:00 PM
W08: The Million-Dollar Pizzeria X 3 ($250)
(
Room
S111-112
)
19 Mar 18
8:00 AM
-
12:00 PM
W09: Strategic and Sustainable Market-Domination Tools for Pizza Restaurants ($250)
(
Room
S113-114
)
19 Mar 18
8:00 AM
-
12:00 PM
Finding Your Niche Using Creativity, Absurdity and Street Smarts
(
Room
S220
)
19 Mar 18
12:30 PM
-
1:30 PM
Panel Discussion: Is 24 Hours Enough? — Understanding Fermentation and Factors Affecting Dough
(
Room
S221
)
19 Mar 18
1:30 PM
-
2:30 PM
7 Essential Systems for Your First Pizzeria — and All That Follow
(
Room
S220
)
19 Mar 18
1:45 PM
-
3:00 PM
Panel Discussion: Expanding Menus and Profits With Specialty Cheeses
(
Room
S221
)
19 Mar 18
2:45 PM
-
3:45 PM
Recruit and Retain Top Talent
(
Room
S220
)
19 Mar 18
3:30 PM
-
4:45 PM
Panel Discussion: How to Get a Healthy Relationship With Your Distributor
(
Room
S221
)
19 Mar 18
4:00 PM
-
5:00 PM
Panel Discussion: Common Pizzeria Startup Mistakes and How to Avoid Them
(
Room
S220
)
19 Mar 18
5:00 PM
-
6:00 PM
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