2018 International Pizza Expo

Sessions (0)

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

Many pizzeria operators put an amazing amount of thought and work into their location, menu and marketing but don't take the time to build out ... More...

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

Due to speaker illness, this session as been cancelled.  Operating a restaurant has not changed much fundamentally in the past 50 years, bu... More...

W07: Employee Management Crash Course: Hiring, Training, Accountability and Workplace Culture ($250) (Room S106-107)

19 Mar 18
8:00 AM - 12:00 PM

Let's face it: Labor is half the prime cost of your business and studies suggest that every new hire costs up to $4,000 to train to full compet... More...

W08: The Million-Dollar Pizzeria X 3 ($250) (Room S111-112)

19 Mar 18
8:00 AM - 12:00 PM

There are two pivotal points for small-business owners building a multi-unit pizzeria company: the first store and the third store. Why? With three... More...

W09: Strategic and Sustainable Market-Domination Tools for Pizza Restaurants ($250) (Room S113-114)

19 Mar 18
8:00 AM - 12:00 PM

Are you experiencing symptoms of lagging performance, facing new competitive threats and pressures, or launching a new pizza-concept business? In t... More...

Finding Your Niche Using Creativity, Absurdity and Street Smarts (Room S220)

19 Mar 18
12:30 PM - 1:30 PM

John Gutekanst opened Avalanche Pizza in 2000 in the college town of Athens, Ohio, and has built a business known for thinking outside the box. Whe... More...

Panel Discussion: Is 24 Hours Enough? — Understanding Fermentation and Factors Affecting Dough (Room S221)

19 Mar 18
1:30 PM - 2:30 PM

Speaker(s): Bill Weekley ; Peter Reinhart ; Tom Lehmann

There are many conflicting opinions about aging or enhancing pizza dough. While some prefer same-day fermentation, others retard their dough for at... More...

7 Essential Systems for Your First Pizzeria — and All That Follow (Room S220)

19 Mar 18
1:45 PM - 3:00 PM

A successful launch of your first independent pizzeria is critical. This session will cover the essential systems necessary for your first unit &md... More...

Panel Discussion: Expanding Menus and Profits With Specialty Cheeses (Room S221)

19 Mar 18
2:45 PM - 3:45 PM

Speaker(s): Ed Zimmerman ; Laura Meyer ; Theo Kalogeracos ; Tim Silva

Upgrade your menu with cheeses that go beyond mozzarella and Parmesan. We’ve assembled a panel of creative chefs who will talk about the expe... More...

Recruit and Retain Top Talent (Room S220)

19 Mar 18
3:30 PM - 4:45 PM

In this engaging session, top restaurant consultant Tim Kirkland will identify how to find, engage and keep high-performing team members. Among oth... More...

Panel Discussion: How to Get a Healthy Relationship With Your Distributor (Room S221)

19 Mar 18
4:00 PM - 5:00 PM

Speaker(s): Brittany Saxton ; Dan Collier ; Mike Bausch ; Scott Anthony

Whether you are just opening a restaurant, redefining your concept or updating your menu, your distributor plays a key role in your success. How ca... More...

Panel Discussion: Common Pizzeria Startup Mistakes and How to Avoid Them (Room S220)

19 Mar 18
5:00 PM - 6:00 PM

Speaker(s): Keith Coffman ; Melissa Rickman ; Pasquale Di Diana ; Scott Sandler

This session will offer can’t-miss comments of value to anyone who has recently opened a pizzeria or plans a new one in the near future. All ... More...