2018 International Pizza Expo

Sessions (0)

How Any Operator Can Make 20 Percent Profit (Room S222-223)

22 Mar 18
9:00 AM - 10:00 AM

The average profit margin for U.S. pizzerias is in the neighborhood of 7 percent. Is that enough to justify all of the hard work, headaches and ris... More...

Panel Discussion: Legends of Detroit-Style Pizza (Room S221)

22 Mar 18
9:00 AM - 10:00 AM

Speaker(s): Jeff Smokevitch ; Larry Simone ; Scott Wiener ; Shawn Randazzo

The distinctive square pizza from the Motor City continues to gain popularity on menus all over the country. Pizza troubadour Scott Wiener, of Scot... More...

Panel Discussion: Solving the Third-Party Delivery Puzzle (Room S220)

22 Mar 18
9:00 AM - 10:00 AM

Speaker(s): Debbie Goldberg ; Melissa Ferriman ; Rick Drury

Pizza operators face countless choices when thinking about partnering with third-party delivery services such as Amazon Restaurants, UberEats, Door... More...

Demo: New Flavor Profiles With Toppings and Garnishes (Room Show Floor Demo Area)

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

Wow your customers with some new taste sensations on the pizza menu. Doug Ferriman, an International Pizza Challenge winner from Boston, is constan... More...

Demo: Make Detroit-Style One of Your Styles (Room Show Floor Demo Area)

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

Colorado owner-pizza maker Jeff Smokevitch excels at baking pies in multiple styles, so much so that he won the triathlon baking title in the Parma... More...

Demo: Hell’s Kitchen — the Pizza (Room Show Floor Demo Area)

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

Weighing in at 12 pounds, this 26-inch round pies is as thick as a Sicilian pizza and broken into four sections — one-quarter cheese, one-qua... More...