2018 International Pizza Expo
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Sessions
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Day
Details
W01: So, You Want to Open a Pizzeria, Part I: Getting Your Dream Off the Ground ($250)
(
Room
S102-103
)
18 Mar 18
1:00 PM
-
5:00 PM
W02: Restaurant Business Essentials, Part I: Critical Systems for Success ($250)
(
Room
S104-105
)
18 Mar 18
1:00 PM
-
5:00 PM
W03: Marketing Basics for Pizzerias: Establishing Your Brand and Creating a Marketing Plan ($250)
(
Room
S106-107
)
18 Mar 18
1:00 PM
-
5:00 PM
W04: Recipe for Success: Proven Ways to Increase Sales and Boost Profits ($250)
(
Room
S111-112
)
18 Mar 18
1:00 PM
-
5:00 PM
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
Keynote 1
(
Room
S222-223
)
20 Mar 18
8:30 AM
-
9:30 AM
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
15 Proven Selling and Incentive Ideas to Build Your Top Line
(
Room
S220
)
20 Mar 18
9:45 AM
-
11:00 AM
Pitfalls and Opportunities for Today’s Independent Pizzeria
(
Room
S221
)
20 Mar 18
9:45 AM
-
11:00 AM
Pizza Crust Boot Camp, Part I — Technical
(
Room
S111-112
)
20 Mar 18
10:00 AM
-
11:30 AM
W11: Saving Dollars and Keeping Score With Your Spreadsheets ($250)
(
Room
S102-103
)
20 Mar 18
10:00 AM
-
12:00 PM
W12: Marketing 2.0 for Independents: Advanced Customer Engagement and Implementation ($250)
(
Room
S106-107
)
20 Mar 18
10:00 AM
-
12:00 PM
Demo: Taking the Slice Out of New York
(
Room
Show Floor Demo Area
)
20 Mar 18
10:30 AM
-
11:30 AM
Demo: Why Are You Still Buying Bread?
(
Room
Show Floor Demo Area
)
20 Mar 18
11:30 AM
-
12:30 PM
Demo: Pizza Al Taglio
(
Room
Show Floor Demo Area
)
20 Mar 18
12:30 PM
-
1:30 PM
Demo: My Cashew Cheese Pizza
(
Room
Show Floor Demo Area
)
20 Mar 18
1:30 PM
-
2:30 PM
SPECIAL DEMO - Master Pizzaiolo Graziano Bertuzzo
(
Room
Pizza Challenge Contest Area 2
)
20 Mar 18
1:45 PM
-
2:30 PM
10 Steps to Take Your Workplace From Good to Incredible
(
Room
S113-114
)
20 Mar 18
2:30 PM
-
3:30 PM
5 Profit-Generating Essentials for POS Systems (Exhibitor Seminar)
(
Room
Pizza Challenge Contest Area 2
)
20 Mar 18
2:30 PM
-
3:30 PM
Delivery and Carryout Excellence
(
Room
S102-103
)
20 Mar 18
2:30 PM
-
3:30 PM
Demo: Stromboli
(
Room
Show Floor Demo Area
)
20 Mar 18
2:30 PM
-
3:30 PM
How to Pick a POS System
(
Room
S110
)
20 Mar 18
2:30 PM
-
3:30 PM
Local-Store Marketing
(
Room
S104-105
)
20 Mar 18
2:30 PM
-
3:30 PM
Panel Discussion: Profiting in Pizza in an Era of Disruption
(
Room
S106-107
)
20 Mar 18
2:30 PM
-
3:30 PM
Secrets to Holding Your Management Team Accountable
(
Room
S115-116
)
20 Mar 18
2:30 PM
-
3:30 PM
Time With the Dough Doctor
(
Room
S108-109
)
20 Mar 18
2:30 PM
-
3:30 PM
Pizza Crust Boot Camp, Part II — Practical
(
Room
S111-112
)
20 Mar 18
3:30 PM
-
5:00 PM
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
Make Yourself a (Social) Media Magnet
(
Room
S113-114
)
20 Mar 18
4:00 PM
-
5:00 PM
Menu Costing and Pricing
(
Room
S104-105
)
20 Mar 18
4:00 PM
-
5:00 PM
Panel Discussion: The Ins and Outs of Gluten-Free
(
Room
S106-107
)
20 Mar 18
4:00 PM
-
5:00 PM
Partnerships in the Restaurant Business
(
Room
S110
)
20 Mar 18
4:00 PM
-
5:00 PM
Self-Management for Pizza Entrepreneurs
(
Room
S102-103
)
20 Mar 18
4:00 PM
-
5:00 PM
W13: Scott's Las Vegas Pizza Tour ($250)
(
Room
Bus Loading Area
)
20 Mar 18
5:30 PM
-
9:30 PM
Keynote 2
(
Room
S222-223
)
21 Mar 18
8:30 AM
-
9:30 AM
W14: Making Pizzas With Tony Gemignani, Part II: Prepping and Baking Authentic New York, Sicilian, Grandma and Neapolitan Pies ($185)
(
Room
Show Floor Demo Area
)
21 Mar 18
8:30 AM
-
10:00 AM
Ignore Your Customers (and They’ll Go Away)
(
Room
S221
)
21 Mar 18
9:45 AM
-
11:00 AM
The Dough Masters: A Conversation With Nancy Silverton and Brian Spangler
(
Room
S220
)
21 Mar 18
9:45 AM
-
11:00 AM
Pizza Crust Boot Camp, Part I — Technical (Repeated)
(
Room
S111-112
)
21 Mar 18
10:00 AM
-
11:30 AM
Understanding and Connecting With Millennials and Gen Z
(
Room
S222-223
)
21 Mar 18
10:00 AM
-
11:00 AM
W15: Pizzeria Catering College ($250)
(
Room
S102-103
)
21 Mar 18
10:00 AM
-
12:00 PM
W16: Franchising for Independents and Small Chains ($250)
(
Room
S106-107
)
21 Mar 18
10:00 AM
-
12:00 PM
Demo: Gluten-Free Top Sellers
(
Room
Show Floor Demo Area
)
21 Mar 18
10:30 AM
-
11:30 AM
Demo: New Twists on Old Appetizers
(
Room
Show Floor Demo Area
)
21 Mar 18
11:30 AM
-
12:30 PM
Demo: Multi-Purpose Dough
(
Room
Show Floor Demo Area
)
21 Mar 18
12:30 PM
-
1:30 PM
Demo: Anchovies: Uses and Abuses
(
Room
Show Floor Demo Area
)
21 Mar 18
1:30 PM
-
2:30 PM
Creating a Competition-Proof Pizzeria
(
Room
S110
)
21 Mar 18
2:30 PM
-
3:30 PM
Demo: My Champion Pizzas
(
Room
Show Floor Demo Area
)
21 Mar 18
2:30 PM
-
3:30 PM
Develop the Right Hospitality Management Team
(
Room
S102-103
)
21 Mar 18
2:30 PM
-
3:30 PM
Marketing to Gen Z: Playing by the “Pivotal” Generation’s Rules
(
Room
S104-105
)
21 Mar 18
2:30 PM
-
3:30 PM
Panel Discussion: Women in Pizza
(
Room
S106-107
)
21 Mar 18
2:30 PM
-
3:30 PM
Recipe Costing for Increased Profitability
(
Room
S113-114
)
21 Mar 18
2:30 PM
-
3:30 PM
The 10 Most Important Customer-Service Touchpoints in a Restaurant
(
Room
S115-116
)
21 Mar 18
2:30 PM
-
3:30 PM
Time With the Dough Doctor (Repeated)
(
Room
S108-109
)
21 Mar 18
2:30 PM
-
3:30 PM
Pizza Crust Boot Camp, Part II — Practical (Repeated)
(
Room
S111-112
)
21 Mar 18
3:30 PM
-
5:00 PM
Pizza Today Young Entrepreneur of the Year Award
(
Room
S220-221
)
21 Mar 18
3:30 PM
-
5:00 PM
Connect With Your Customers Via Social Media
(
Room
S115-116
)
21 Mar 18
4:00 PM
-
5:00 PM
Do-It-Yourself Video Production
(
Room
S104-105
)
21 Mar 18
4:00 PM
-
5:00 PM
Going From Zero to Hero: How to Make Your Concept Go Viral
(
Room
S106-107
)
21 Mar 18
4:00 PM
-
5:00 PM
Marketing: Go Big or Go Small
(
Room
S108-109
)
21 Mar 18
4:00 PM
-
5:00 PM
Proven Menu Engineering Techniques
(
Room
S113-114
)
21 Mar 18
4:00 PM
-
5:00 PM
Sales-Driving Tools
(
Room
102-103
)
21 Mar 18
4:00 PM
-
5:00 PM
How Any Operator Can Make 20 Percent Profit
(
Room
S222-223
)
22 Mar 18
9:00 AM
-
10:00 AM
Panel Discussion: Legends of Detroit-Style Pizza
(
Room
S221
)
22 Mar 18
9:00 AM
-
10:00 AM
Panel Discussion: Solving the Third-Party Delivery Puzzle
(
Room
S220
)
22 Mar 18
9:00 AM
-
10:00 AM
Demo: New Flavor Profiles With Toppings and Garnishes
(
Room
Show Floor Demo Area
)
22 Mar 18
10:30 AM
-
11:30 AM
Demo: Make Detroit-Style One of Your Styles
(
Room
Show Floor Demo Area
)
22 Mar 18
11:30 AM
-
12:30 PM
Demo: Hell’s Kitchen — the Pizza
(
Room
Show Floor Demo Area
)
22 Mar 18
12:30 PM
-
1:30 PM
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