2018 International Pizza Expo

Sessions (0)

Keynote 1 (Room S222-223)

20 Mar 18
8:30 AM - 9:30 AM

After founding and selling two successful businesses in the U.K. — Seattle Coffee Company and Carluccio’s Ltd. — Scott and Ally S... More...

W10: Making Pizzas With Tony Gemignani, Part I: Starters and the Properties of Dough ($185) (Room Show Floor Demo Area)

20 Mar 18
8:30 AM - 10:00 AM

Workshop participants will learn how to make styles of dough for New York, Neapolitan, Sicilian and Grandma Pizzas, plus how to work with starter c... More...

15 Proven Selling and Incentive Ideas to Build Your Top Line (Room S220)

20 Mar 18
9:45 AM - 11:00 AM

Wouldn’t you like to leverage (or replace) your marketing dollars to make a bigger impact on top-line sales? This tactic-packed session will ... More...

Pitfalls and Opportunities for Today’s Independent Pizzeria (Room S221)

20 Mar 18
9:45 AM - 11:00 AM

Today’s independent pizzeria operator is faced with new challenges daily. Fortunately for the pizza industry, this segment of the U.S. foodse... More...

Pizza Crust Boot Camp, Part I — Technical (Room S111-112)

20 Mar 18
10:00 AM - 11:30 AM

No matter the style, if you don’t have a good crust for your pizza, you don’t have a quality, great-tasting pie. Sponsored by General M... More...

W11: Saving Dollars and Keeping Score With Your Spreadsheets ($250) (Room S102-103)

20 Mar 18
10:00 AM - 12:00 PM

Most pizzeria operators don't know their true break-even point, or have accurate systems to calculate and track it. In this two-hour session, f... More...

W12: Marketing 2.0 for Independents: Advanced Customer Engagement and Implementation ($250) (Room S106-107)

20 Mar 18
10:00 AM - 12:00 PM

The best customers are the ones who choose to stay engaged with your brand, the loyal folks who give you repeat business and talk up your pizzeria ... More...

Demo: Taking the Slice Out of New York (Room Show Floor Demo Area)

20 Mar 18
10:30 AM - 11:30 AM

David Losole grew up in his parents’ Italian restaurant in Omaha and followed his own dream by opening Virtuoso Pizzeria, an artisan slice ho... More...

Demo: Why Are You Still Buying Bread? (Room Show Floor Demo Area)

20 Mar 18
11:30 AM - 12:30 PM

You can create beautiful signature breads in your pizzeria. Join renowned author and baking instructor Peter Reinhart and veteran pizza maker John ... More...

Demo: Pizza Al Taglio (Room Show Floor Demo Area)

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

Giulia Colmignoli and Christopher Antinucci both grew up in Rome, so it’s natural that they’ve brought Roman-style pizza with them to S... More...

Demo: My Cashew Cheese Pizza (Room Show Floor Demo Area)

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

Scott Sandler has opened two all-vegetarian pizzerias in St. Louis. His second location, Pizza Head, specializes in pies by the slice and offers me... More...

SPECIAL DEMO - Master Pizzaiolo Graziano Bertuzzo (Room Pizza Challenge Contest Area 2)

20 Mar 18
1:45 PM - 2:30 PM

Italian pizza maker Graziano Bertuzzo is a proven champion, with Pizza Maker of the Year titles at Pizza Expo in both 2008 and 2009 as well as last... More...

10 Steps to Take Your Workplace From Good to Incredible (Room S113-114)

20 Mar 18
2:30 PM - 3:30 PM

Learn the step-by-step process that allowed two different pizzeria concepts to thrive using similar tools and principles that build healthy working... More...

5 Profit-Generating Essentials for POS Systems (Exhibitor Seminar) (Room Pizza Challenge Contest Area 2)

20 Mar 18
2:30 PM - 3:30 PM

POS systems are the lifeblood of restaurant enterprises, yet many of these systems are anemic when it comes to generating sustainable profitability... More...

Delivery and Carryout Excellence (Room S102-103)

20 Mar 18
2:30 PM - 3:30 PM

Struggling to stand apart from all of your competitors? Learn how to excel with the at-home diner and gain added business by committing your whole ... More...

Demo: Stromboli (Room Show Floor Demo Area)

20 Mar 18
2:30 PM - 3:30 PM

A full menu including pizza, pasta and salads is offered in Fort Lupton, Colo., by owners Eric and Melissa Rickman, but stromboli is the namesake o... More...

How to Pick a POS System (Room S110)

20 Mar 18
2:30 PM - 3:30 PM

Upgrading to a new POS system can be one of the most vexing issues pizzeria owners and managers face. Dan Collier, formerly a regional manager for ... More...

Local-Store Marketing (Room S104-105)

20 Mar 18
2:30 PM - 3:30 PM

In this highly engaging, information-packed session, best-selling author Tim Kirkland delivers real, immediately usable tactics that will help fran... More...

Panel Discussion: Profiting in Pizza in an Era of Disruption (Room S106-107)

20 Mar 18
2:30 PM - 3:30 PM

Speaker(s): Aaron Allen ; Sean Brauser ; Tony Gemignani

We’re living in the Fourth Industrial Revolution — both an exciting and tumultuous time to be a restaurant operator. With an ever-incre... More...

Secrets to Holding Your Management Team Accountable (Room S115-116)

20 Mar 18
2:30 PM - 3:30 PM

Due to speaker illness, this session as been cancelled.  Many business owners suffer from a prevalent, but relatively unknown, condition ca... More...

Time With the Dough Doctor (Room S108-109)

20 Mar 18
2:30 PM - 3:30 PM

Bring your dough questions and problems to the Dough Doctor and he’s guaranteed to diagnose them and suggest the proper cure. The Pizza Today... More...

Pizza Crust Boot Camp, Part II — Practical (Room S111-112)

20 Mar 18
3:30 PM - 5:00 PM

No matter the style, if you don’t have a good crust for your pizza, you don’t have a quality, great-tasting pie. Sponsored by General M... More...

Be the Face of Your Company — and Inspire Your Team to Deliver on Your Brand Promise (Room S115-116)

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

So, how exactly do you go about being the face of your business? It’s not as hard as you think, says Mike Bausch, owner of the 5-store Andoli... More...

Make Yourself a (Social) Media Magnet (Room S113-114)

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

Our means of reaching and influencing people has evolved to a great extent in the last decade. “Word of mouth” is now “likes&rdqu... More...

Menu Costing and Pricing (Room S104-105)

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

Getting your menu priced and engineered correctly is a critical step in setting up your pizzeria for profitability and longevity. Veteran pizza ope... More...

Panel Discussion: The Ins and Outs of Gluten-Free (Room S106-107)

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

Speaker(s): Betsy Craig ; Eric Spata ; Jeff Smokevitch ; Mike Rutledge

Yes, you can offer gluten-free options in your pizzeria. And yes, it will bring you new sales. But you must set it up in a way your kitchen can han... More...

Partnerships in the Restaurant Business (Room S110)

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

A partnership can make or break any entrepreneur, and that holds true for the pizzeria business. Hassi Sadri, a principal in the Napoli Culinary Ac... More...

Self-Management for Pizza Entrepreneurs (Room S102-103)

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

Do you ever feel like you’re working feverishly but get home at the end of the day and feel as though you’ve accomplished nothing? In t... More...

W13: Scott's Las Vegas Pizza Tour ($250) (Room Bus Loading Area)

20 Mar 18
5:30 PM - 9:30 PM

Here's you chance to take a bus tour of the three top Las Vegas pizzerias hosted by Scott Wiener, famous for his New York Pizza Tours. Attendee... More...