Sunday, August 15, 1:00 PM - 5:00 PM

W01 Restaurant Business Essentials, Part I: The Proven Formula for Pizzeria Success ($250)
  • Room: N220
  • Session Number: W01
The most successful pizzeria owners rely on a very specific formula for success and it’s more critical than ever to use it to eliminate the vulnerabilities exposed in 2020. In this first part of Restaurant Business Essentials, restaurant coach David Scott Peters provides an action-packed workshop teaching you the Restaurant... Read More
Speaker(s)
David Scott Peters
Restaurant Business Expert
DavidScottPeters.com

David Scott Peters is a restaurant coach and speaker who teaches restaurant operators how to cut costs and increase profits with his trademark Restaurant Prosperity Formula. Known as THE expert in the restaurant industry, he uses a no-BS style to teach and motivate restaurant owners to take control of their...


W02 Launching a Mobile Pizza Business ($250)
  • Room: N224
  • Session Number: W02
With dine-in sales squashed during the pandemic, many operators have found success going mobile. Siler Chapman’s mobile units have seen remarkable growth in the past 12 months. In this workshop, he’ll show you, step-by-step,  how to get a mobile unit off the ground and running. He’ll cover everything from the... Read More
Speaker(s)
Siler Chapman
Vice President
PerfectingPizza.com

Siler Chapman is a three-time World Pizza Champion and the vice president of the pizza resource website perfectingpizza.com. Siler grew Si’s Pizzeria to three locations in North and South Carolina. The pizzerias were full service with 100+ seats, delivery, and take-out. Having to build a brand from the ground up...


W03 Delivery Logistics ($250)
  • Room: N228
  • Session Number: W03
The business of pizza delivery has changed. Third-party companies like GrubHub, Uber Eats, and DoorDash have created options for both customers and pizzeria owners. As a pizzeria owner, you are faced with a decision: 3rd Party or DIY (do it yourself). School of Pizzeria Management was founded FOR pizzeria operators BY... Read More
Speaker(s)
Dan Collier
President
PizzaMan Dan's

Dan Collier, along with his partner Josh Schreider, owns PizzaMan Dan's, a 9-restaurant regional chain in Southern California. Dan has been a speaker & educator with Pizza Expo since 2002....


W04 Pizzeria Operations Part I: How to Hire & Train Managers ($250)
  • Room: N204
  • Session Number: W04
Would you love to work more on your business and not always in your business?  It all starts with hiring and training managers.  Learn from Nick Bogacz and Will Grant as they break down everything associated with hiring the right manager for your company.  Then they take you through a... Read More
Speaker(s)
Nick Bogacz
Owner-Operator
Caliente Pizza & Draft House

Nick is the founder of Caliente Pizza & Draft House. With more than 20 years of experience in the industry, he opened his first location in 2012 in Pittsburgh and has grown to four current locations. Caliente has won numerous awards in the industry, including 2016’s first place in the...

Will Grant
Owner
That's A Some Pizza

One of four Master Pizzaiolo in the United States Will has been making pizzas for 39 years with his family pizzerias. He has opened 13 restaurants since 1984 and has won and placed in over 5 food competitions in the last 5 years. Currently will teaches profesional classes out of...


W05 Proven Ways to Increase Sales & Profits ($250)
  • Room: N208
  • Session Number: W05
If you’re looking for more revenue and profit, you’ve come to the right place. Mike Bausch, founder of Andolini’s in Tulsa, Oklahoma, will discuss concept and menu development, marketing strategies, employee training, community involvement, and more — all geared to aid your bottom line. Additional registration fee. Ticket Required. ...
Speaker(s)
Mike Bausch
Owner
Andolini’s Pizzeria

Mike Bausch is owner Andolini's Pizzeria, named one of the "Top 10 Pizzerias in America" based solely on reviews by TripAdvisor, CNN, Buzzfeed, and USA Today. Also author of the Amazon #1 Best Seller book Unsliced: How to Stay Whole in the Pizzeria Industry. In 2023 he was named Oklahoma Small...


Monday, August 16, 8:00 AM - 12:00 PM

W06 The Million Dollar Pizzeria ($250)
  • Room: N220
  • Session Number: W06
“I just bought a job!” That’s what most new pizzeria owners realize in the first year of starting their pizzeria. It’s a great job, it’s a fun job, but it is not yet a business. School of Pizzeria Management was founded FOR pizzeria operators BY pizzeria operators.  This seminar is for pizzeria... Read More

W07 Managing Employees ($250)
  • Room: N224
  • Session Number: W07
Being a pizzeria owner isn’t only about great food and menu development. The employees are the heartbeat of your business, so managing them is one of your more essential tasks. It can be a messy job, but somebody’s gotta do it. And, in this case, that somebody is YOU! Learn... Read More
Speaker(s)
Mike Bausch
Owner
Andolini’s Pizzeria

Mike Bausch is owner Andolini's Pizzeria, named one of the "Top 10 Pizzerias in America" based solely on reviews by TripAdvisor, CNN, Buzzfeed, and USA Today. Also author of the Amazon #1 Best Seller book Unsliced: How to Stay Whole in the Pizzeria Industry. In 2023 he was named Oklahoma Small...


W08 Pizzeria Operations, Part II: How to Train & Lead a Winning Team ($250)
  • Room: N228
  • Session Number: W08
You have hired and trained your new manager and now you need the skills to build your organization.  Step by step, with training packets and descriptions, Nick Bogacz and Will Grant will take you to a spot where you will be ready to systematically build a winning team that will... Read More
Speaker(s)
Nick Bogacz
Owner-Operator
Caliente Pizza & Draft House

Nick is the founder of Caliente Pizza & Draft House. With more than 20 years of experience in the industry, he opened his first location in 2012 in Pittsburgh and has grown to four current locations. Caliente has won numerous awards in the industry, including 2016’s first place in the...

Will Grant
Owner
That's A Some Pizza

One of four Master Pizzaiolo in the United States Will has been making pizzas for 39 years with his family pizzerias. He has opened 13 restaurants since 1984 and has won and placed in over 5 food competitions in the last 5 years. Currently will teaches profesional classes out of...


W09 Restaurant Business Essentials, Part II: Systems and Formulas for Controlling Your Food & Labor Costs ($250)
  • Room: N204
  • Session Number: W09
While the restaurant industry as a whole endured the biggest downturn it's ever seen in 2020, a lot of pizzerias experienced a boom. With competition coming back with the recovery, it’s time to learn the essential food and labor systems and formulas so you can control costs and keep your... Read More
Speaker(s)
David Scott Peters
Restaurant Business Expert
DavidScottPeters.com

David Scott Peters is a restaurant coach and speaker who teaches restaurant operators how to cut costs and increase profits with his trademark Restaurant Prosperity Formula. Known as THE expert in the restaurant industry, he uses a no-BS style to teach and motivate restaurant owners to take control of their...


Monday, August 16, 12:30 PM - 1:30 PM

Community Marketing
  • Room: N208
Reaching out to your community doesn’t have to cost you thousands. In fact, it’s one of the more fulfilling, fun and potentially lucrative ways to market your restaurant at a very reasonable cost. The benefits are numerous, from brand awareness to bottom-line impact. Listen in as veteran restaurant owner Mike... Read More
Speaker(s)
Mike Bausch
Owner
Andolini’s Pizzeria

Mike Bausch is owner Andolini's Pizzeria, named one of the "Top 10 Pizzerias in America" based solely on reviews by TripAdvisor, CNN, Buzzfeed, and USA Today. Also author of the Amazon #1 Best Seller book Unsliced: How to Stay Whole in the Pizzeria Industry. In 2023 he was named Oklahoma Small...

Monday, August 16, 1:30 PM - 2:30 PM

Working with Sourdough
  • Room: N212
Want to give your pizza dough an infusion of flavor and texture? Sourdough is not only the ideal pre-ferment for pizza, but it’s an ages-old method that you can incorporate right away. Will Grant has worked with sourdough his entire career — in fact, he makes pizza every day using... Read More
Speaker(s)
Will Grant
Owner
That's A Some Pizza

One of four Master Pizzaiolo in the United States Will has been making pizzas for 39 years with his family pizzerias. He has opened 13 restaurants since 1984 and has won and placed in over 5 food competitions in the last 5 years. Currently will teaches profesional classes out of...

Monday, August 16, 2:45 PM - 3:45 PM

Old-School Marketing that Still Works
  • Room: N212
Sure, social media and video are where it’s at. But, there are still some oldies-but-goodies out there … you know, tried and true old-school methods that to this day work as well as any other marketing platform. And sometimes you need to go back to a classic to get the... Read More
Speaker(s)
Scott Anthony
Owner-Operator
Punxsy Pizza

Scott Anthony, a member of the World Pizza Champions, operates an award-winning pizzeria in Punxsutawney, PA. He is an author, speaker & consultant within the industry. His innovative marketing techniques over the last 30 years have gained him recognition as a marketing guru on a local and national basis....

Monday, August 16, 4:00 PM - 5:00 PM

Today's Top Pizza Trends
  • Room: N212
Anthony Falco travels the world consulting on pizza projects … and he travels A LOT. In 2019 alone he’s worked on pizza projects in Bangkok, Buenos Aires, Sao Paulo, Mexico City, Toronto, Portland, Chicago, Lisbon, Kuwait, New York City and Ulaan Batar, Mongolia. Join Falco for discussion on the trends... Read More
Speaker(s)
Anthony Falco
International Pizza Consultant

Anthony Falco first learned pizza making from his Sicilian grandmother. After starting his career as a web designer and internet entrepreneur in high school, he traveled the world, re-igniting his passion for food. At the age of 22, he opened his first restaurant in Seattle, a tiny pomme frite shop...

Nicole Russell
Founder and Head Pizza Maker
Last Dragon Pizza

Founder and head pizza maker at Last Dragon Pizza. Nicole runs the business out of her home with 100% online ordering bringing her customers. She’s been featured on multiple media channels, most recently Thrillist’s “Instachef.”...

Tuesday, August 17, 8:15 AM - 9:15 AM

Keynote: Anthony Falco
  • Room: Show Floor
Anthony Falco first learned pizza making from his Sicilian grandmother. After starting his career as a web designer and internet entrepreneur in high school, he traveled the world, re-igniting his passion for food. At the age of 22, he opened his first restaurant in Seattle, a tiny pomme frite shop... Read More
Speaker(s)
Anthony Falco
International Pizza Consultant

Anthony Falco first learned pizza making from his Sicilian grandmother. After starting his career as a web designer and internet entrepreneur in high school, he traveled the world, re-igniting his passion for food. At the age of 22, he opened his first restaurant in Seattle, a tiny pomme frite shop...

Tuesday, August 17, 8:30 AM - 10:00 AM

W10 Making Pizzas with Tony Gemignani, Part I ($185)
  • Room: Show Floor Demo Area
  • Session Number: W10
Nobody has more expertise and experience with a vast array of pizza styles than Tony Gemignani. In Part I of his workshop he’ll lay the foundation by going over starters and dough prep techniques designed to hone in on different crust types. Come ready to learn, as this will set... Read More
Speaker(s)
Tony Gemignani
Slice House by Tony Gemignani

Tony Gemignani has won 13 world titles for his pizza making and acrobatic dough-spinning routines, authored or co-authored three books (including “The Pizza Bible”), appeared on several national TV networks and is an owner in 27 pizzerias. His first, Tony’s Pizza Napoletana in San Francisco, opened in 2009, has been...


Tuesday, August 17, 9:00 AM - 11:00 AM

Think and Grow Rich in the Pizza Business
  • Room: N204
Pizza Expo Veteran Pasquale Di Diana covers his life and lessons learned in the pizza business and how it has changed in the last 20 years.  Learn how he went from one store, grossing $300,000 per year to multiple locations with revenues over $5 million in less than 5 years,... Read More
Speaker(s)
Pasquale Di Diana
Owner
Pizza Coach Enterprises

Pasquale Di Diana, a Chicago-based restaurant owner and content creator, brings over 25 years of hands-on experience to the table, with a proven track record of launching and developing over 30 stores across multiple concepts. Committed to sharing his insights and lessons learned, Pasquale draws from both his successes and...

Tuesday, August 17, 9:30 AM - 11:00 AM

Menu Development Amidst COVID
  • Room: N224
When seeking to appeal to your customer base, menu development is a key area. You need to offer interesting items that push boundaries without getting too carried away from mainstream tastes, and it needs to be profitable. It’s a big task. No problem. We got this!...
Speaker(s)
Mike Bausch
Owner
Andolini’s Pizzeria

Mike Bausch is owner Andolini's Pizzeria, named one of the "Top 10 Pizzerias in America" based solely on reviews by TripAdvisor, CNN, Buzzfeed, and USA Today. Also author of the Amazon #1 Best Seller book Unsliced: How to Stay Whole in the Pizzeria Industry. In 2023 he was named Oklahoma Small...

New Store Planning
  • Room: N220
Whether you are opening your first store or your fourth, something is going to sneak up on you and catch you by surprise. But you can curtail a lot of grief with proper advanced planning. Experienced owner — and opener — Nick Bogacz will walk you through the process his... Read More
Speaker(s)
Nick Bogacz
Owner-Operator
Caliente Pizza & Draft House

Nick is the founder of Caliente Pizza & Draft House. With more than 20 years of experience in the industry, he opened his first location in 2012 in Pittsburgh and has grown to four current locations. Caliente has won numerous awards in the industry, including 2016’s first place in the...

Restaurant Math
  • Room: N212
What’s the secret formula to restaurant profitability? Scott Sandler of Pizza Head in St. Louis says there may not be a magic bullet, but he’ll teach you how to look at cost of goods sold, payroll and other expenses so that you can plan to make the profit margins you... Read More
Speaker(s)
Scott Sandler
Owner-Operator
Pizza Via

Scott opened his first pizzeria in 2014. This wood fired pizzeria was selected to the top 100 restaurants in St. Louis for 2014, 2015, and 2016. In 2017 he opened Pizza Head, a New York slice place. Pizza Head was selected to the top 100 restaurants in St.Louis for 2017,...

What Customers Want in the Pandemic
  • Room: N228
What exactly does your customer base expect from you? What items or services do they insist you have? What will bring them in and what will drive them away? Pizza Today’s Man on the Street, Scott Wiener, serves as the industry’s eyes and ears from the customer perspective. He’s polled... Read More
Speaker(s)
Scott Wiener
Founder
Scott’s Pizza Tours & Slice Out Hunger

Since founding Scott's Pizza Tours in 2008, Scott has educated countless pizza lovers and professionals about the history, science, and culture of pizza. His expertise has been featured on the Food Network, History Channel, The New York Times, Wall Street Journal, The Tonight Show, LIVE With Kelly And Ryan, and...

Tuesday, August 17, 10:30 AM - 11:30 AM

Demo: Dough Starters
  • Room: Show Floor Demo Area
If you’re looking for optimal flavor and texture, a dough starter done right can be your best ally. Laura Meyer will detail various starters and methods that can take your crust to the next level....
Speaker(s)
Laura Meyer
Owner
Pizzeria da Laura

I've been making pizza since I was 17 and am a 3 time world champion. I was the head chef and kitchen manager at Tony's Pizza Napoletana in San Francisco for 7 years as well as the Regional Corporate Chef for Tony Gemignani's Pizza Rock. ...

Tuesday, August 17, 11:30 AM - 12:30 PM

Demo: Roman-Style Pizza
  • Room: Show Floor Demo Area
The next big pizza wave? You guessed it — Roman. In this informative demonstration, the one and only Tony G., with special guests, Pizza Masters Tiziano Casillo, Oxana Bokata and Massimo Saieva and Justin Piazza, will show you how to get it right in your shop....
Speaker(s)
Tony Gemignani
Slice House by Tony Gemignani

Tony Gemignani has won 13 world titles for his pizza making and acrobatic dough-spinning routines, authored or co-authored three books (including “The Pizza Bible”), appeared on several national TV networks and is an owner in 27 pizzerias. His first, Tony’s Pizza Napoletana in San Francisco, opened in 2009, has been...

Tuesday, August 17, 12:30 PM - 1:30 PM

Demo: Appetizers that Sell
  • Room: Show Floor Demo Area
Apps appeal to a high percentage of customers and offer the opportunity to grow sales. Mike Bausch will walk you through some unique appetizers that are sure to be a hit with your customers....
Speaker(s)
Mike Bausch
Owner
Andolini’s Pizzeria

Mike Bausch is owner Andolini's Pizzeria, named one of the "Top 10 Pizzerias in America" based solely on reviews by TripAdvisor, CNN, Buzzfeed, and USA Today. Also author of the Amazon #1 Best Seller book Unsliced: How to Stay Whole in the Pizzeria Industry. In 2023 he was named Oklahoma Small...

Tuesday, August 17, 1:30 PM - 2:30 PM

Demo: Detroit Style Pizza
  • Room: Show Floor Demo Area
With all apologies to Motown music, Detroit-Style pizza might be the best thing to come out of the Motor City. Jeff Smokevitch has made his living and reputation serving up these square beauties. He’ll show you how you can, too....
Speaker(s)
Jeff Smokevitch
Co-Founder & Co-Owner
Blue Pan Pizza

World Champion Pizza maker, Co-Founder and Co-Owner of Brown Dog Pizza in Telluride, CO. Additionally, 3 locations of Blue Pan Pizza in Denver and Golden Colorado. Food Network appearance on Diner Drive-ins and Dives and One Bite Pizza Reviews by Dave Portnoy....

Tuesday, August 17, 2:30 PM - 3:30 PM

Demo: Thin & Crispy Pizzas
  • Room: Show Floor Demo Area
World pizza traveler Anthony Falco wowed the crowd with a keynote address at Pizza & Pasta Northeast in Atlantic City last October. And now he’s heading to Pizza Expo to show attendees how to pull off a thin and crispy pizza worth writing home about....
Speaker(s)
Anthony Falco
International Pizza Consultant

Anthony Falco first learned pizza making from his Sicilian grandmother. After starting his career as a web designer and internet entrepreneur in high school, he traveled the world, re-igniting his passion for food. At the age of 22, he opened his first restaurant in Seattle, a tiny pomme frite shop...

Fighting Complacency
  • Room: N228
It’s so easy to get stuck in a rut and just go through the motions once your business is running at a “comfortable” level. But complacency is the enemy. If you don’t want to become irrelevant you better get to work now!...
Speaker(s)
Scott Anthony
Owner-Operator
Punxsy Pizza

Scott Anthony, a member of the World Pizza Champions, operates an award-winning pizzeria in Punxsutawney, PA. He is an author, speaker & consultant within the industry. His innovative marketing techniques over the last 30 years have gained him recognition as a marketing guru on a local and national basis....

Maximizing Reviews
  • Room: N224
Rave reviews — or negative ones — can spread like wildfire and impact your pizzeria in a big way. Mike Bausch owns one of the top-reviewed pizzerias in America. This course on ways to maximize your reviews will put you on the right path to getting the great word of... Read More
Speaker(s)
Mike Bausch
Owner
Andolini’s Pizzeria

Mike Bausch is owner Andolini's Pizzeria, named one of the "Top 10 Pizzerias in America" based solely on reviews by TripAdvisor, CNN, Buzzfeed, and USA Today. Also author of the Amazon #1 Best Seller book Unsliced: How to Stay Whole in the Pizzeria Industry. In 2023 he was named Oklahoma Small...

The Logistics of Offering Multiple Pizza Styles
  • Room: N204
If you want to offer more than one style of pizza in your shop — and many now are — you’ve got some work to do. Different styles can mean different dough formulations, different equipment, new techniques, more staff training … there’s a lot to it. But it can be... Read More
Speaker(s)
Nicole Bean
Owner
Pizaro's Pizza Napoletana

Nicole owns and operates two locations of Pizaro's Pizza Napoletana with her family in Houston, Texas. She started her pizza journey in 2013. Nicole has attended The International School of Pizza with Tony Gemignani in San Francisco to study American style pizzas and trained at the Academia Pizzaioli USA with...

Understanding Cheese Prices
  • Room: N220
Cheese. What’s pizza without it? 33% less food cost, for one thing! A pizzeria has two primary costs that must be controlled every day: Labor Cost and Food Cost. Controlling Food Cost begins and ends with understanding cheese prices.  In this seminar, you will learn about the Cheese Block Market, Bulk... Read More
Speaker(s)
Dan Collier
President
PizzaMan Dan's

Dan Collier, along with his partner Josh Schreider, owns PizzaMan Dan's, a 9-restaurant regional chain in Southern California. Dan has been a speaker & educator with Pizza Expo since 2002....

Tuesday, August 17, 3:30 PM - 4:30 PM

Demo: Culinary Foundation
  • Room: Show Floor Demo Area
Are you looking for new levels of taste to capture more modern and sophisticated customer palates? It all starts with acquiring the knowledge, skill and control of the foods you prepare. John Gutekanst has 40 years in restaurants and will show you the techniques of balancing pizza flavors and toppings... Read More
Speaker(s)
John Gutekanst
Owner
Avalanche Pizza Bakers

John Gutekanst is owner of Avalanche Pizza Bakers and Avalanche Slicehouse. He is an award-winning writer and has been a contributing writer for Pizza Today for decades and continues to be Master of Ceremonies for Both the Las Vegas Pizza Expo and PPNE. John prides himself in diving deep into...

Tuesday, August 17, 4:00 PM - 5:00 PM

Flour Blends
  • Room: N220
The hottest trend amongst progressive pizza makers today? Blending flours. Here, dough expert John Arena will show attendees how to experiment with blends that will yield a crust far superior to the competition down the street....
Speaker(s)
John Arena
Co-owner and Chef
Metro Pizza

John Arena is a 50-year veteran of the pizza industry and co-founder of Metro Pizza, which currently has six locations in the Las Vegas area. He also created and teaches a course in pizzeria concept development at the University of Las Vega School of Hospitality and is a consultant to...

Panel Discussion: Cleaning Procedures You Can't Ignore
  • Room: N224
A clean restaurant may be a no-brainer, but during this pandemic it’s more important than ever to give both your customers and staff a sense of security that your pizzeria is a safe place to be. Pizza maker Scott Anthony once owned a janitorial business, and in this seminar he’s... Read More
Speaker(s)
Brittany Saxton

...

Paul Cataldo
Owner
Antonios Italian Ristorant

Paul was born in Calabria Italy 1962. His family immigrated to the USA in 1966 where he later would work for his family-owned pizza restaurant from 1979-1995. He is married to Erin Cataldo and have together they have 6 children. He now is the Owner /operator of Antonio’s Italian Ristorante,...

Scott Anthony
Owner-Operator
Punxsy Pizza

Scott Anthony, a member of the World Pizza Champions, operates an award-winning pizzeria in Punxsutawney, PA. He is an author, speaker & consultant within the industry. His innovative marketing techniques over the last 30 years have gained him recognition as a marketing guru on a local and national basis....

Using Video to Grow
  • Room: N228
Video remains one of the best ways to reach your customers with fun, functional messages that resonate. Former Young Entrepreneur of the Year, Sammy Mandell, is a forerunner here and he, along with his Creative Director Phil Bossart, are ready to show you some tips and tricks to produce polished... Read More
Speaker(s)
Sammy Mandell
Owner
Greenville Avenue Pizza Company (GAPCo)

Sammy Mandell opened Greenville Avenue Pizza Company (GAPCo) in 2007 in Dallas, Texas. Along with his team of Pizza Slayers, he has grown the business into a recognized and loved brand locally as well as nationally. GAPCo now has three locations in the Dallas area, has been on Pizza Today’s...

Working with Family
  • Room: N212
Family owned and operated business? Yeah, we feel your pain. All jokes aside, working with family isn’t all roses and sometimes takes work! In this discussion, restaurant-owner panelists will talk about what has and has not worked for them over their many years of working with family....

Tuesday, August 17, 5:30 PM - 9:30 PM

W11 Scotts Pizza Tour ($250)
  • Session Number: W11
Here's your chance to take a bus tour of the three top Las Vegas pizzerias hosted by Scott Wiener, famous for his New York Pizza Tours. Attendees with a purchased ticket for the tour will taste the pizza, sample local beers, see the kitchens, and meet the owners of Pizza... Read More
Speaker(s)
Scott Wiener
Founder
Scott’s Pizza Tours & Slice Out Hunger

Since founding Scott's Pizza Tours in 2008, Scott has educated countless pizza lovers and professionals about the history, science, and culture of pizza. His expertise has been featured on the Food Network, History Channel, The New York Times, Wall Street Journal, The Tonight Show, LIVE With Kelly And Ryan, and...


Wednesday, August 18, 8:15 AM - 9:15 AM

Keynote: Mike Bausch
  • Room: Show Floor
Mike Bausch is an industry leader whose restaurant, Andolini's Pizzeria, is a top ten pizzeria in the US, as named by TripAdvisor, BuzzFeed, CNN, and USA Today. Andolini's began in 2005 and has grown to five pizzerias, two gelaterias, two food hall concepts, a food truck, and a fine dining... Read More
Speaker(s)
Mike Bausch
Owner
Andolini’s Pizzeria

Mike Bausch is owner Andolini's Pizzeria, named one of the "Top 10 Pizzerias in America" based solely on reviews by TripAdvisor, CNN, Buzzfeed, and USA Today. Also author of the Amazon #1 Best Seller book Unsliced: How to Stay Whole in the Pizzeria Industry. In 2023 he was named Oklahoma Small...

Wednesday, August 18, 8:30 AM - 10:00 AM

W12 Making Pizzas with Tony Gemignani, Part II ($185)
  • Room: Show Floor Demo Area
  • Session Number: W12
After you have the foundation from Part I, Tony will spend the second session delving into the nuances and techniques it takes to master New York, Sicilian, Grandma and Neapolitan pies. Additional registration fee. Ticket Required. ...
Speaker(s)
Tony Gemignani
Slice House by Tony Gemignani

Tony Gemignani has won 13 world titles for his pizza making and acrobatic dough-spinning routines, authored or co-authored three books (including “The Pizza Bible”), appeared on several national TV networks and is an owner in 27 pizzerias. His first, Tony’s Pizza Napoletana in San Francisco, opened in 2009, has been...


Wednesday, August 18, 9:30 AM - 11:00 AM

Building a Beverage Program
  • Room: N228
Beer, wine and craft soda enthusiasts will seek you out if you provide a worthy beverage list they can’t get around the corner. Let Nick Bogacz of Caliente Pizza & Drafthouse in Pittsburgh show you how to build a winning lineup that will bring customers in....
Speaker(s)
Nick Bogacz
Owner-Operator
Caliente Pizza & Draft House

Nick is the founder of Caliente Pizza & Draft House. With more than 20 years of experience in the industry, he opened his first location in 2012 in Pittsburgh and has grown to four current locations. Caliente has won numerous awards in the industry, including 2016’s first place in the...

Delivery & Carryout to the Max
  • Room: N204
Operate a DELCO unit? If so, you want to maximize your carryout and delivery traffic in order to reach peak volume. As the owner of one of America’s busiest DELCO operations, Tony Troiano is uniquely qualified to give you a rundown of the processes he uses to stay sharp. Joining... Read More
Panel Discussion: Women in Pizza
  • Room: N220
The pizza industry hasn’t been a good ol’ boys club for some time now. With each passing year, more and more women enter the ranks of pizza professionals. Pizza Today Executive Editor, Denise Greer, sits down with a handful of women who are helping shape today’s pizza game....
Speaker(s)
Denise Greer
Associate Editor
Pizza Today

...

Nicole Bean
Owner
Pizaro's Pizza Napoletana

Nicole owns and operates two locations of Pizaro's Pizza Napoletana with her family in Houston, Texas. She started her pizza journey in 2013. Nicole has attended The International School of Pizza with Tony Gemignani in San Francisco to study American style pizzas and trained at the Academia Pizzaioli USA with...

Nicole Russell
Founder and Head Pizza Maker
Last Dragon Pizza

Founder and head pizza maker at Last Dragon Pizza. Nicole runs the business out of her home with 100% online ordering bringing her customers. She’s been featured on multiple media channels, most recently Thrillist’s “Instachef.”...

Rachel Cope
CEO/Founder
Empire Slice House

Rachel Cope is CEO and founder of 84 Hospitality Group, which currently operates seven unique restaurant & bar concepts in Oklahoma City. In 2013, she created the effortlessly cool pizza joint Empire Slice House, which would go on win Pizza Today’s 2018 “Independent Pizzeria of the Year” award....

The Science of Employee Scheduling
  • Room: N212
Employee scheduling can make or break a business. Create the employee schedules based upon the needs of your establishment according to your revenue rather than fulfilling the needs and hours requested by your employees- this is paramount in your revenue sales. Hassi will teach you the tips and tricks to... Read More
Speaker(s)
Hassi Sadri
Founder
Napoli Culinary Academy

Hassi Sadri opened Café Napoli in 1992 in Sacramento, CA, and followed its popularity with the founding in 1997 of the Napoli Culinary Academy, which offer diplomas in culinary arts management. He has been the head judge for several years for the International Pizza Challenge held annually at Pizza Expo....

Tinkering with Your Crust
  • Room: N224
Some operators take the “if it ain’t broke, don’t fix it approach.” Others think things are never good enough. How do you experiment and evolve your pizza crust without confusing customers? ...
Speaker(s)
John Arena
Co-owner and Chef
Metro Pizza

John Arena is a 50-year veteran of the pizza industry and co-founder of Metro Pizza, which currently has six locations in the Las Vegas area. He also created and teaches a course in pizzeria concept development at the University of Las Vega School of Hospitality and is a consultant to...

Leo Spizzirri
FORNO BRAVO

Chicago native and first generation Italian-American Leo Spizzirri has deep roots in the pizza and baking industries as well as extensive restaurant operator experience. His responsibilities in commercial bread and frozen pizza have pushed him to the forefront of innovations for major national brands in both the U.S. and Canada....

Wednesday, August 18, 10:30 AM - 11:30 AM

Demo: Multi-Purpose Dough
  • Room: Show Floor Demo Area
In this time of specialization, the fact remains that sometimes you need a versatile dough that can be used more multiple applications. Enter Laura Meyer to show you how!...
Speaker(s)
Laura Meyer
Owner
Pizzeria da Laura

I've been making pizza since I was 17 and am a 3 time world champion. I was the head chef and kitchen manager at Tony's Pizza Napoletana in San Francisco for 7 years as well as the Regional Corporate Chef for Tony Gemignani's Pizza Rock. ...

Wednesday, August 18, 11:30 AM - 12:30 PM

Demo: NY Style Pizza
  • Room: Show Floor Demo Area
One pizza type that will never lose favor: New York Style. Award-winning pizza maker Derek Sanchez will show you how to make an authentic New York slice that will have customers thinking they’re in Manhattan or Brooklyn....
Speaker(s)
Derek Sanchez
Owner
MiaMarco’s Pizza

My venture into pizza started in 2005 just prior to my family visit to Italy. I grew up in San Antonio Texas and was blessed to enjoy a local pizzeria with owners from New York that had an insane love for baking pies. The Lucca family of Lucca’s...

Wednesday, August 18, 1:30 PM - 2:30 PM

Demo: Sicilian Pan
  • Room: Show Floor Demo Area
Everything old becomes new again. Sicilian pizza is one of the hottest styles out there today. Let Tony G. show you why with special guests, Pizza Masters Leo Spizziri and Paolo Spadoro....
Speaker(s)
Tony Gemignani
Slice House by Tony Gemignani

Tony Gemignani has won 13 world titles for his pizza making and acrobatic dough-spinning routines, authored or co-authored three books (including “The Pizza Bible”), appeared on several national TV networks and is an owner in 27 pizzerias. His first, Tony’s Pizza Napoletana in San Francisco, opened in 2009, has been...

Wednesday, August 18, 2:30 PM - 3:30 PM

Demo: Vegan Pizzas
  • Room: Show Floor Demo Area
The growing vegan market comprises a prime opportunity for pizzeria operators to appeal to a new demographic. It’s easier than you think to cater to them and eliminate a group’s veto vote....
Speaker(s)
Scott Sandler
Owner-Operator
Pizza Via

Scott opened his first pizzeria in 2014. This wood fired pizzeria was selected to the top 100 restaurants in St. Louis for 2014, 2015, and 2016. In 2017 he opened Pizza Head, a New York slice place. Pizza Head was selected to the top 100 restaurants in St.Louis for 2017,...

Management Incentives
  • Room: N204
The success of a pizzeria, both operationally and financially, depends on the consistent measurement of specific aspects of the business. The owner and the manager must be on the same page and be held accountable for results. In this seminar, you will learn about KPIs (Key Performance Indicators). What KPIs should... Read More
Speaker(s)
Dan Collier
President
PizzaMan Dan's

Dan Collier, along with his partner Josh Schreider, owns PizzaMan Dan's, a 9-restaurant regional chain in Southern California. Dan has been a speaker & educator with Pizza Expo since 2002....

Sculpting a Creative Message
  • Room: N212
Your marketing is a call to action. It tells consumers who you are and what you can do for them. When your creative gets creative, the sky is the limit. If you don’t know where to begin when it comes to sculpting a creative message for your pizzeria, this is... Read More
Third-Party Delivery
  • Room: N224
Should you loathe or embrace third-party delivery? Why? In this seminar, veteran pizza entrepreneur Mike Bausch will share tips for getting the most mileage out of these services....
Speaker(s)
Mike Bausch
Owner
Andolini’s Pizzeria

Mike Bausch is owner Andolini's Pizzeria, named one of the "Top 10 Pizzerias in America" based solely on reviews by TripAdvisor, CNN, Buzzfeed, and USA Today. Also author of the Amazon #1 Best Seller book Unsliced: How to Stay Whole in the Pizzeria Industry. In 2023 he was named Oklahoma Small...

What Your Pizza Box Says About Your Business
  • Room: N228
Your pizza box can be one of your best marketing vehicles. In fact, for delivery customers it may be the only memorable point of contact they have with your business. What should your pizza box say and not say … What does it say about your business?...
Speaker(s)
Scott Wiener
Founder
Scott’s Pizza Tours & Slice Out Hunger

Since founding Scott's Pizza Tours in 2008, Scott has educated countless pizza lovers and professionals about the history, science, and culture of pizza. His expertise has been featured on the Food Network, History Channel, The New York Times, Wall Street Journal, The Tonight Show, LIVE With Kelly And Ryan, and...

Wednesday, August 18, 3:30 PM - 4:30 PM

Demo: 3 Restaurant Marketing Hacks + Your Marketing Questions Answered
  • Room: Show Floor Demo Area
Sponsored by: Marqii Bad marketing is everywhere! But that’s not your fault, you’re an operator, not a marketer. You’ve got employees to manage, a business to run and you want a life outside of the restaurant. You need marketing to be easy and for it to work. Fret no more, we... Read More
Speaker(s)
David "Rev" Ciancio
Hospitality Marketing Consultant / Head of Revenue Marketing
Branded Strategic Hospitality

Hospitality marketing consultant / head of revenue marketing at Branded Strategic Hospitality and curator for the world’s largest french fry themed Instagram account, @funwithfries. ...

Eric Bam
Vice President of Sales & Marketing
Perfect Crust Pizza

...

Scott Wiener
Founder
Scott’s Pizza Tours & Slice Out Hunger

Since founding Scott's Pizza Tours in 2008, Scott has educated countless pizza lovers and professionals about the history, science, and culture of pizza. His expertise has been featured on the Food Network, History Channel, The New York Times, Wall Street Journal, The Tonight Show, LIVE With Kelly And Ryan, and...

Wednesday, August 18, 4:00 PM - 5:00 PM

Celebrating Milestones
  • Room: N204
Whether it’s your first anniversary or your 50th, there are many milestones along your business’ path that are worth celebrating. Scott Anthony will walk you through how to get the word out and how to celebrate when you’ve hit a big mark....
Speaker(s)
Scott Anthony
Owner-Operator
Punxsy Pizza

Scott Anthony, a member of the World Pizza Champions, operates an award-winning pizzeria in Punxsutawney, PA. He is an author, speaker & consultant within the industry. His innovative marketing techniques over the last 30 years have gained him recognition as a marketing guru on a local and national basis....

Growing Online Ordering
  • Room: N228
When COVID shut down indoor dining, Melissa Rickman knew she needed to grow her online ordering capacity. Ideal for placing delivery and carryout orders, the online option also tends to yield higher check averages. So she went to work and did just that. A year later her online sales are... Read More
Speaker(s)
Melissa Rickman
Owner - CEO
Wholly Stromboli

In 2008 Melissa left the corporate world to make her pizza dreams a reality. Since that time Melissa and award-winning Wholly Stromboli have enjoyed many great successes including being inducted as a member of The World Pizza Champions Team, Winner, International Pizza Challenge Non Traditional category - Mid America 2013,...

Panel Discussion: Acting Like a Brand Manager
  • Room: N220
Your pizzeria has a brand identity all its own. And every move you make as the owner should further cultivate and reinforce that brand. In this lively panel discussion, we address what it means to build and maintain a brand....
Speaker(s)
Lars Smith
Chef/Co-Owner
State of Mind

Lars Smith is executive chef and co/owner of the State of Mind Restaurant Group in the San Francisco Bay Area. He has been in the industry since 2002, but has had a deep love for food and hospitality since he was a child. From a young age Lars dreamed of...

Leah Scurto
PizzaLeah

...

Marc Schechter
Square Pie Guys

...

MARCUS MEDINA
HELLA PIE PIZZA COMPANY

...

Panel Discussion: Not Letting Covid Win
  • Room: N224
When a pandemic brings everything to a halt, it’s easy to throw in the towel. The sad reality is that COVID has put many restaurants out of business for good. But it doesn’t have to be that way, says Pasquale di Diana. In this panel discussion, he’s going to lead... Read More
Speaker(s)
Domenico Di Diana
President

...

Eric Rickman
Co-Founder and CFO
Wholly Stromboli

Eric Rickman is co-founder and Chief Financial Officer for Wholly Stromboli East Coast Eatery based in Fort Lupton CO. Through his focus on systems and processes, Eric and his business partner, wife, and best friend Melissa have grown Wholly Stromboli from a small restaurant with a handful of employees to a...

Pasquale Di Diana
Owner
Pizza Coach Enterprises

Pasquale Di Diana, a Chicago-based restaurant owner and content creator, brings over 25 years of hands-on experience to the table, with a proven track record of launching and developing over 30 stores across multiple concepts. Committed to sharing his insights and lessons learned, Pasquale draws from both his successes and...

Pizza History
  • Room: N212
Pizza is the world’s most popular food, It's the most photographed on Social Media — and its popularity is only growing. Join Anthony Falco as he deep dives into the history of how this Southern Italian regional dish came to conquer the world. From an Italian diaspora immigrant food staple... Read More
Speaker(s)
Anthony Falco
International Pizza Consultant

Anthony Falco first learned pizza making from his Sicilian grandmother. After starting his career as a web designer and internet entrepreneur in high school, he traveled the world, re-igniting his passion for food. At the age of 22, he opened his first restaurant in Seattle, a tiny pomme frite shop...

Thursday, August 19, 10:30 AM - 11:30 AM

Exhibitor Presentation: Pizza Cloud
  • Room: WPG Area on Show Floor
  • Session Number: EP1
Details to come. ...
Using Modern Phone System Technology To Increase Revenue And Lower Costs
  • Room: World Pizza Games Area
Most people only consider “lowering their phone bill” when deciding if they should change vendors. Let us show you how a modern, focused phone company can actually increase revenue, lower labor costs and eliminate downtime....
Speaker(s)
John Scully
PizzaCloud

...

    Thursday, August 19, 11:45 AM - 12:45 PM

    Exhibitor Presentation: Slice
    • Room: WPG Area on Show Floor
    • Session Number: EP2
    Details to come. ...
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