Sunday, March 20, 1:00 PM - 5:00 PM

W01 Restaurant Business Essentials, Part I: Critical Systems for Success - $250
  • Room: Room W218
  • Session Number: W01
Great leaders are made by great systems. Proper systems force valuable communications among staff and ensure profitability. They enable a restaurant owner to control operations even when they are not in sight. In this first part of Restaurant Business Essentials, David Scott Peters of TheRestaurantExpert.com will help attendees identify who... 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 Proven Ways to Increase Sales & Profits - $250
  • Room: Room W219
  • Session Number: W02
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...


W03 The Million Dollar Pizzeria - $250
  • Room: Room W220
  • Session Number: W03
“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
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....

Glenn Cybulski
Executive Chef | Consultant | Speaker
Glenn Cybulski Restaurant Consulting

Award winning executive chef with an extensive background in the restaurant industry. Has been featured in multiple culinary and restaurant industry magazines and has won 100+ awards for sauces, pizzas, pastas and breads. A certified Italian Pizzaiolo since 2009, Chef Glenn is a Restaurateur and Consultant to the Restaurant and...


W04 How to Open a Mobile Pizzeria - $250
  • Room: Room W221
  • Session Number: W04
Food trucks and mobile food, in general, have exploded in recent years and it isn’t showing any signs of slowing down. Mobile operations have the allure of being more profitable with less overhead and more freedom. Veteran pizza operator, consultant, and mobile pizza operator, Siler Chapman, will take you through... 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...


Monday, March 21, 8:00 AM - 12:00 PM

W05 Restaurant Business Essentials, Part II - $250
  • Room: W221
  • Session Number: W05
Operating a restaurant has not changed much fundamentally over the years, but running a profitable restaurant has. In this second part of Restaurant Business Essentials, experienced industry consultant David Scott Peters will show you how to manage and control two of your biggest expenses: food and labor costs. Learn the... 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...


W06 Operating on a Shoestring Budget - $250
  • Room: Room W220
  • Session Number: W06
When capital is tight and you need to keep costs at a minimum, what do you do? You need room to breathe and make moves, but that’s not easy when you also need to reign in spending. The good news? Operating on a shoestring budget can be done. Nick Bogacz... 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...


W07 The Million Dollar Pizzeria (Repeated) - $250
  • Room: Room W219
  • Session Number: W07
“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
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....

Glenn Cybulski
Executive Chef | Consultant | Speaker
Glenn Cybulski Restaurant Consulting

Award winning executive chef with an extensive background in the restaurant industry. Has been featured in multiple culinary and restaurant industry magazines and has won 100+ awards for sauces, pizzas, pastas and breads. A certified Italian Pizzaiolo since 2009, Chef Glenn is a Restaurateur and Consultant to the Restaurant and...


Monday, March 21, 12:30 PM - 1:30 PM

S01 Using Your Pizza Box As a Marketing Tool
  • Room: Room W216
  • Session Number: S01
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 say about your business? How do you best utilize it to its fullest advantage?...
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...

Monday, March 21, 1:30 PM - 2:30 PM

S02 Attracting White Collar Sales in a Blue Collar Town
  • Room: Room W215
  • Session Number: S02
You’re in a blue-collar town, surrounded by manufacturing plants and farmers. Your customers are hardworking, maybe even a bit frugal. But you offer a high-end quality menu using only the finest ingredients and need to price accordingly. How do you pull this off?...
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, March 21, 1:45 PM - 3:00 PM

S03 Standing Out in a Sea of Competition
  • Room: Room W216
  • Session Number: S03
Today’s diners are discriminate. And they have more choices than ever before. From third-party delivery to a night out on the town, there’s no shortage of competition. While standing out may be more difficult than ever, it can be done. In fact, you must do just that in order to... 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,...

Monday, March 21, 2:45 PM - 3:45 PM

S04 Lease Negotiations
  • Room: Room W215
  • Session Number: S04
You found your perfect location. You have a great pizza. You’re eager to get started. All you need to do is sign on the dotted line and then it’s go-time. But it’s not that simple. Let attorney and pizzeria owner, Thomas Reinhard, guide you through the process and discuss the... Read More
Speaker(s)
Thomas Reinhard

...

Monday, March 21, 3:30 PM - 4:45 PM

S05 Tinkering with Your Dough
  • Room: Room W216
  • Session Number: S05
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
Master Instructor and Consultant
Spizzirri Media Group

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....

Monday, March 21, 4:00 PM - 5:00 PM

S06 Panel Discussion: Working to Elevate the Industry
  • Room: Room W215
  • Session Number: S06
Mediocre pizza won’t cut it anymore. Great product is the price of admission if you want to be truly successful in today’s game. Find out why, who’s leading the charge and where pizza is headed moving forward....
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. ...

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,...

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...

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, March 21, 5:00 PM - 6:00 PM

S07 Community Marketing
  • Room: Room W216
  • Session Number: S07
Your efforts should be defined by your target audience. If you’re in a downtown area with lots of commuters looking for a quick slice for lunch, then you’ll want to tout convenience and value along with fast service. If you’re in a suburb, you’ll market to families seeking a healthy... 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....

Tuesday, March 22, 8:15 AM - 9:15 AM

Keynote - Donatella Arpaia
  • Room: Room W228-233
  • Session Number: K01
Who’s ready to kick this party off? Celebrity restaurateur Donatella Arpaia, that’s who! Don’t miss this festive keynote, where Arpaia will discuss her roots and why she chose pizza to be an integral part of the process as she works to grow her restaurant brands....
Speaker(s)
Donatella Arpaia

...

Tuesday, March 22, 8:30 AM - 10:00 AM

W08 Making Dough, Sauce, & Starters with Tony Gemignani - $185
  • Room: Show Floor Demo Area
  • Session Number: W08
Attendees will learn how to make a New York Dough using a starter.  This dough formula is perfect for NY, Grandma, Sicilian and Detroit style pizza.  Tony will also be making Chicago Tavern style/Cracker Thin dough.  Two tomato sauce recipes will be made along with a Vodka Sauce. Tony will... 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, March 22, 9:00 AM - 11:00 AM

S10 Pizza Crust Boot Camp, Part I
  • Room: Room W219
  • Session Number: S10
No matter the style, if you don’t have a good crust for your pizza, you don’t have a quality, great-tasting pizza. Pizza Crust Boot Camp is for all pizza makers. It is designed to teach attendees how to improve pizza-crust production techniques, how to troubleshoot dough problems and how to... Read More
Speaker(s)
Curt Wagner
ITQ Corporate Chef and Doughminator
General Mills North America

Chef Curt has been in the Baking/Pastry industry for over 38 years. He is currently a corporate chef at General Mills Headquarters supporting our national Mix and Flour business. Previously, he developed a sugar-free and no sugar added dessert line, Remember When Desserts, that were served at five Las Vegas...

Tom Santos
National and Regional Flour Sales and Technical Support and Doughminator
General Mills North America

Tom has more than two decades of experience as a bakery owner, plus more than 26 years of sales field experience at General Mills, giving him a unique perspective to help solve challenges with dough. Tom has seen every issue that an operation can have with dough and is often...

Tuesday, March 22, 9:30 AM - 11:00 AM

S08 Menu Engineering
  • Room: Room W217
  • Session Number: S08
The proper engineering of your menu is an essential part of the success of your business.  It can impact everything from staffing to equipment and everything in between. Chef Hassi will share his expertise from decades of international and domestic experience in the restaurant and hotel management industry....
Speaker(s)
Hassi Sadri
Culinary Academy Director & Award-Winning Chef
Napoli Culinary Academy

Chef Hassi has an extensive international background in Culinary Arts, Food/Beverage, & Hotel Management. Having lived around the world with extensive international travel, he is a connoisseur of international cultures & foods. With numerous awards including "Top 100 Unique Restaurants In The Nation" and "Best Restaurant in Sacramento" and his...

S11 Recipe for Hospitality
  • Room: Room W215
  • Session Number: S11
Never forget the industry you’re truly in: the hospitality industry! Needless to say, going above and beyond with your service should be the end goal. Let Melissa Rickman show you how she does just that in her Colorado pizzeria — and how you can, too....
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,...

S12 Thriving in a Small Town
  • Room: Room W218
  • Session Number: S12
Rocky Shanower and his wife Courtney Shanower started a small carryout pizzeria in their hometown of Sugarcreek, Ohio in 2003. Since opening their doors they have been named 'Best Pizza' over 10 times, won Small Business of the Year (local Chamber of Commerce), and named 'Young Entrepreneur of the Year'... Read More
Speaker(s)
Rocky Shanower
Founder/Co-Owner
Park Street Pizza

Rocky Shanower is the founder/co-owner of Park Street Pizza with his wife Courtney Shanower. Together they have built a regional destination pizzeria focused on locally sourced ingredients & seasonal menus in a cozy neighborhood location in their hometown of Sugarcreek, Ohio. The Shanowers created a secondary pizza concept named Bahler...

S13 How to Add Gelato to Your Operation
  • Room: Room W221
  • Session Number: S13
Looking for incremental sales? Gelato may be the answer. Whether you plan to invest in equipment to make it yourself or bring it in ready to serve, adding gelato to your menu mix can help generate new profits for your business....
Speaker(s)
Anna Crucitt
Owner
Mercurio's Gelato & Pizza

Anna Crucitt is an owner of Mercurio's Gelato & Pizza restaurant in Pittsburgh, PA. She is a member of the World Pizza Champion team and a Women in Pizza ambassador. Anna is a trained gelato chef and has been working in gelato manufacturing and wholesale for the past ten years....

Tuesday, March 22, 10:30 AM - 11:30 AM

D01 Deep-Dish Pizza
  • Room: Show Floor Demo Area
  • Session Number: D01
 A deep dive into the techniques and execution of deep dish pizza. Learn about the hands on techniques, equipment, dough process, and nuances of this regional style....
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, March 22, 11:30 AM - 12:30 PM

D02 Simple Topping Combinations
  • Room: Show Floor Demo Area
  • Session Number: D02
Often — usually, actually — simpler is better. Audrey Kelly demos some simple topping combinations that knock sales out of the park in her Colorado pizzeria....
Speaker(s)
Audrey Kelly
Owner/Pizzaiola
Audrey Jane's Pizza

Audrey Kelly is the owner and pizzaiola of Audrey Jane's Pizza Garage in Boulder, Colorado. She is a member of the World Pizza Champions and an Ambassador for Women in Pizza. The Pizza Garage has been featured on the Food Network's Diner, Drive-ins and Dives three times as well as...

Tuesday, March 22, 12:30 PM - 1:30 PM

D03 Sicilian Pizza
  • Room: Show Floor Demo Area
  • Session Number: D03
Everything old becomes new again. Sicilian pizza is one of the hottest styles out there today. Let Tony G. and John Arena show you why so that you can pull it off yourself....
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...

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, March 22, 1:30 PM - 2:30 PM

D04 Pastas for Profits
  • Room: Show Floor Demo Area
  • Session Number: D04
In her Colorado pizzeria, pasta sales are hotter than ever, says Melissa Rickman. The best news about this? These dishes are easy and highly profitable. Sit in on this demo to take your pasta sales to new heights....
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,...

Tuesday, March 22, 2:30 PM - 3:30 PM

D05 How I Make My Vegan Cashew Cheese
  • Room: Show Floor Demo Area
  • Session Number: D05
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. Scott Sandler’s cashew cheese is the stuff of magic. You won’t want to miss this!...
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,...

S14 The Logistics of Offering Multiple Pizza Styles
  • Room: Room W216
  • Session Number: S14
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...

S15 How I Got Started from My Home
  • Room: Room W217
  • Session Number: S15
From her home-based kitchen, Nicole Russell became one of the most highly touted pizza makers in New York City. Wait, what? From her home kitchen? How?...
Speaker(s)
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.”...

S16 Panel Discussion: Pivots From the Pandemic That We'll Keep Around
  • Room: Room W215
  • Session Number: S16
COVID did one thing for pizzerias — helped streamline operations like never before. What changes did operators make during the pandemic that will stick around moving forward, and why?...
Speaker(s)
Jeremy White
Editor in Chief
Pizza Today Magazine

As Editor in Chief, Jeremy White supervises all planning and content for both Pizza Today Magazine and the PizzaToday.com website....

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...

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....

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...

S17 Slice Sales: How to Make it Work
  • Room: Room W218
  • Session Number: S17
If you’re looking to increase demand during the daytime, slices are a great option. But if you’ve only offered whole pies or never dabbled in to-go slices on a large scale, how do you pull it off? What equipment do you need? Staffing for it? How do you price it?... 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...

S18 Flour Blends
  • Room: Room W221
  • Session Number: S18
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...

Tuesday, March 22, 3:30 PM - 4:30 PM

D06 Detroit-Style Pizza
  • Room: Show Floor Demo Area
  • Session Number: D06
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, March 22, 3:30 PM - 5:00 PM

S19 Pizza Crust Boot Camp, Part II
  • Room: Room W219
  • Session Number: S19
No matter the style, if you don’t have a good crust for your pizza, you don’t have a quality, great-tasting pizza. Pizza Crust Boot Camp is for all pizza makers. It is designed to teach attendees how to improve pizza-crust production techniques, how to troubleshoot dough problems and how to... Read More
Speaker(s)
Curt Wagner
ITQ Corporate Chef and Doughminator
General Mills North America

Chef Curt has been in the Baking/Pastry industry for over 38 years. He is currently a corporate chef at General Mills Headquarters supporting our national Mix and Flour business. Previously, he developed a sugar-free and no sugar added dessert line, Remember When Desserts, that were served at five Las Vegas...

Tom Santos
National and Regional Flour Sales and Technical Support and Doughminator
General Mills North America

Tom has more than two decades of experience as a bakery owner, plus more than 26 years of sales field experience at General Mills, giving him a unique perspective to help solve challenges with dough. Tom has seen every issue that an operation can have with dough and is often...

Tuesday, March 22, 4:00 PM - 5:00 PM

S20 Write a Recipe for EVERYTHING
  • Room: Room W216
  • Session Number: S20
Even your most basic item — your cheese pizza — needs a recipe. And we’re talking beyond the dough formula. You literally need to write out a recipe for it, along with everything else on your menu. Why? Let Melissa Rickman show you....
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,...

S21 Labor & Food Cost 101
  • Room: Room W217
  • Session Number: S21
Geared towards new operators or those looking to get into the business, successful pizzeria owner Nick Bogacz dives into labor and food costs — two prime components than can ultimately make or break your chance of survival....
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...

S22 Understanding Cheese Prices
  • Room: Room W218
  • Session Number: S22
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....

S23 Panel Discussion: Women in Pizza
  • Room: Room W215
  • Session Number: S23
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)
Audrey Kelly
Owner/Pizzaiola
Audrey Jane's Pizza

Audrey Kelly is the owner and pizzaiola of Audrey Jane's Pizza Garage in Boulder, Colorado. She is a member of the World Pizza Champions and an Ambassador for Women in Pizza. The Pizza Garage has been featured on the Food Network's Diner, Drive-ins and Dives three times as well as...

Denise Greer
Associate Editor
Pizza Today

...

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. ...

Leah Scurto
Owner/Pizzaiola
PIZZALEAH

Leah Scurto owns, operates and makes pizza at PIZZALEAH in Windsor, Ca. Since opening in March 2020, PIZZALEAH has been included multiple times on the San Francisco Chronicle's list of the 25 Top Restaurants in the San Francisco Bay Area. Leah is an award winning pizza maker and 2022 She...

S24 How COVID Changed my Business
  • Room: Room W221
  • Session Number: S24
Listen in as Androw discusses the drastic steps he took to completely change his business model in response to the pandemic — and why it worked so well....
Speaker(s)
Michael Androw
Owner
E&D Pizza Company

Michael Androw is an award winning Pizzaiolo and team member of the World Pizza Champions. He is the grandson of Italian bakery owners and began his pizza making career in 1986. Currently, his E&D Pizza Company concept is one of Connecticut’s most media award decorated and popular destinations for thin...

Tuesday, March 22, 5:30 PM - 9:30 PM

W09 Scotts Pizza Tour - $250
  • Room: Tour departs from West Hall Shuttle Stop at 5:30pm
  • Session Number: W09
Here's your chance to take a bus tour of 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. Stops will include... 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, March 23, 8:15 AM - 9:15 AM

Keynote - Ken Forkish
  • Room: Room W228-233
  • Session Number: K02
When you have one of the top-rated pizzerias — as well as one of the top-rated bakeries — in the country, there’s an unmistakable synergy that others naturally want to tap into. With Forkish, the art and science of baking come full circle in a delicious way. If you’re looking... Read More
Speaker(s)
Ken Forkish

Ken Forkish is the owner of Ken’s Artisan Bakery, Ken’s Artisan Pizza, Trifecta Tavern & Bakery, and Checkerboard Pizza in Portland, Oregon. He is also the author of the James Beard and IACP Award-winning book Flour Water Salt Yeast (Ten Speed Press), included on Amazon’s list of 500 top-selling books....

Wednesday, March 23, 8:30 AM - 10:00 AM

W10 Making Pizzas with Tony Gemignani - $185
  • Room: Show Floor Demo Area
  • Session Number: W10
Tony will demonstrate how to properly stretch out dough by hand for a New York, Grandma and Detroit style pizza. He will also demonstrate how to make a Chicago Tavern/Cracker Thin pizza using a rolling pin and dough docker. Attendees will learn how to properly work a pizza oven as... 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...


Wednesday, March 23, 9:00 AM - 11:00 AM

S25 Pizza Crust Boot Camp, Part I (Repeated)
  • Room: Room W219
  • Session Number: S25
No matter the style, if you don’t have a good crust for your pizza, you don’t have a quality, great-tasting pizza. Pizza Crust Boot Camp is for all pizza makers. It is designed to teach attendees how to improve pizza-crust production techniques, how to troubleshoot dough problems and how to... Read More
Speaker(s)
Curt Wagner
ITQ Corporate Chef and Doughminator
General Mills North America

Chef Curt has been in the Baking/Pastry industry for over 38 years. He is currently a corporate chef at General Mills Headquarters supporting our national Mix and Flour business. Previously, he developed a sugar-free and no sugar added dessert line, Remember When Desserts, that were served at five Las Vegas...

Tom Santos
National and Regional Flour Sales and Technical Support and Doughminator
General Mills North America

Tom has more than two decades of experience as a bakery owner, plus more than 26 years of sales field experience at General Mills, giving him a unique perspective to help solve challenges with dough. Tom has seen every issue that an operation can have with dough and is often...

S27 A Pizzeria's Guide to Social Media
  • Room: Room W215
  • Session Number: S27
Social Media changed the world as we know it. And it changed how pizza businesses interact with and market to their customers. It can and should be a major component to your brand growth strategy. Our friends from Dallas-based Greenville Avenue Pizza Company will show you how to make sure... Read More
Speaker(s)
Molly Mandell
Owner
Greenville Avenue Pizza Company

Molly Mandell and her husband Sammy own Greenville Avenue Pizza Company (GAPCo) in Dallas, Texas. With 3 locations and more to come, Molly currently works “on” the restaurant, not “in” it. As Director of Social Media and Community Outreach she focuses on promoting The Pizza Slayers, GAPCo’s fun LTO’s and...

Phil Bossart
Creative Director
Greenville Avenue Pizza Company

Phil Bossart is the Creative Director at Greenville Avenue Pizza Company in Dallas, TX. He has been a professional in the video world for the last 12 years. He started in live television as a director and then moved into the marketing space for large world-wide corporations. He now brings...

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...

Wednesday, March 23, 9:30 AM - 11:00 AM

S26 Digital Ordering Done Right
  • Room: Room W216
  • Session Number: S26
Though it’s been around for decades now, digital ordering hit new heights during the COVID-19 pandemic. And there are no signs to indicate that will slow. If you want to maximize sales, you need to not only be in the digital game, but offer a platform that is intuitive, reliable... 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....

S28 Becoming the Face of Your Franchise
  • Room: Room W217
  • Session Number: S28
As a small business owner, you are many things. Including the face of your franchise. Brand manager? Sure. But more than that. YOU are the brand. Here’s how to act like it and be the face of your business....
Speaker(s)
Michael Androw
Owner
E&D Pizza Company

Michael Androw is an award winning Pizzaiolo and team member of the World Pizza Champions. He is the grandson of Italian bakery owners and began his pizza making career in 1986. Currently, his E&D Pizza Company concept is one of Connecticut’s most media award decorated and popular destinations for thin...

S29 How to Get Positive Reviews
  • Room: Room W218
  • Session Number: S29
Maximizing reviews and creating fanatics by being hospitable is simpler than you may think. Ali Haider of 786 Degrees Wood-Fired Pizza in Sun Valley, California, has built his brand by over-delivering on hospitality and focusing on quality. The end result? Lasting relationships that turn customers into walking advertisements. In this... Read More
Speaker(s)
Ali Haider

He’s been honored the title of “Ambassador of International Flavors” true to that as his unique sense of bringing world flavors & presenting them like a painting on a pizza is pure bliss. This unique skill not only made his restaurant 786 Degrees the Best restaurant in California by USA...

S30 Making Plant Based Work Financially
  • Room: Room W221
  • Session Number: S30
Plant-based products are red-hot right now. If you want to capitalize in the growing demand, you need to first make sure you get your “restaurant math” correct to ensure profitability. Here’s how to make sure plant-based works for you financially....
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,...

Wednesday, March 23, 10:30 AM - 11:30 AM

D07 Grandma Pizza
  • Room: Show Floor Demo Area
  • Session Number: D07
Popularity of the “Grandma” has skyrocketed from coast to coast. And with good reason. This pizza is delicious! You’ll make one as good as anyone after you learn from Audrey Kelly in this demonstration....
Speaker(s)
Audrey Kelly
Owner/Pizzaiola
Audrey Jane's Pizza

Audrey Kelly is the owner and pizzaiola of Audrey Jane's Pizza Garage in Boulder, Colorado. She is a member of the World Pizza Champions and an Ambassador for Women in Pizza. The Pizza Garage has been featured on the Food Network's Diner, Drive-ins and Dives three times as well as...

Wednesday, March 23, 11:30 AM - 12:30 PM

D08 Tavern Style Pizza
  • Room: Show Floor Demo Area
  • Session Number: D08
Tavern style is not just for the locals. Learn why tavern style is such a hit and how easy it is to add to any menu. ...
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, March 23, 12:30 PM - 1:30 PM

D09 Roman Style Pizza
  • Room: Show Floor Demo Area
  • Session Number: D09
Roman style is riding a wave of popularity right now. In this informative demonstration, the one and only Tony G. 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...

Wednesday, March 23, 1:30 PM - 2:30 PM

D10 Italian Beef Sandwiches
  • Room: Show Floor Demo Area
  • Session Number: D10
Italian beef is a Chicagoland staple that could be a fan favorite on any pizzeria menu anywhere. Learn how to make and serve this delicious sandwich....
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...

Wednesday, March 23, 2:30 PM - 3:30 PM

D11 Winning Vegan Pizzas
  • Room: Show Floor Demo Area
  • Session Number: D11
With vegan options growing and easier to procure than ever before, now’s the time to sit in and watch Scott Sandler demo some of the top-sellers at his St. Louis pizzeria....
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,...

S31 Hiring & Retention
  • Room: Room W216
  • Session Number: S31
Being a pizzeria owner isn’t only about great food and menu development. The employees are the heartbeat of your business, but right now the labor pool is shallower than ever. It’s enough to send a business owner into the deep end! Ready to grow? Need people. Returning to dine-in as... 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...

S32 How and Why to Work with Sourdough
  • Room: Room W217
  • Session Number: S32
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...

S33 Panel Discussion: Overcoming Obstacles to Success
  • Room: Room W215
  • Session Number: S33
We’ve all heard the numbers about the failure rate of new restaurants. And let’s face it, any new food-based enterprise encounters many obstacles to success along with way. Pizza Today Executive Editor Denise Greer will interview a panel of pizzeria operators who have had to overcome a variety of hurdles... Read More
Speaker(s)
Anna Crucitt
Owner
Mercurio's Gelato & Pizza

Anna Crucitt is an owner of Mercurio's Gelato & Pizza restaurant in Pittsburgh, PA. She is a member of the World Pizza Champion team and a Women in Pizza ambassador. Anna is a trained gelato chef and has been working in gelato manufacturing and wholesale for the past ten years....

Denise Greer
Associate Editor
Pizza Today

...

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...

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...

S34 What Do Your Customers Want from You Right Now?
  • Room: Room W218
  • Session Number: S34
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...

S35 Building Your Beverage List
  • Room: Room W221
  • Session Number: S35
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 Nicole Bean of Pizaro’s Pizza in Houston show you how to build a winning lineup that will satisfy customers....
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...

Wednesday, March 23, 3:30 PM - 4:30 PM

D12 Dough Starters
  • Room: Show Floor Demo Area
  • Session Number: D12
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. ...

Wednesday, March 23, 3:30 PM - 5:00 PM

S36 Pizza Crust Boot Camp, Part II (Repeated)
  • Room: Room W219
  • Session Number: S36
No matter the style, if you don’t have a good crust for your pizza, you don’t have a quality, great-tasting pizza. Pizza Crust Boot Camp is for all pizza makers. It is designed to teach attendees how to improve pizza-crust production techniques, how to troubleshoot dough problems and how to... Read More
Speaker(s)
Curt Wagner
ITQ Corporate Chef and Doughminator
General Mills North America

Chef Curt has been in the Baking/Pastry industry for over 38 years. He is currently a corporate chef at General Mills Headquarters supporting our national Mix and Flour business. Previously, he developed a sugar-free and no sugar added dessert line, Remember When Desserts, that were served at five Las Vegas...

Tom Santos
National and Regional Flour Sales and Technical Support and Doughminator
General Mills North America

Tom has more than two decades of experience as a bakery owner, plus more than 26 years of sales field experience at General Mills, giving him a unique perspective to help solve challenges with dough. Tom has seen every issue that an operation can have with dough and is often...

Wednesday, March 23, 4:00 PM - 5:00 PM

S37 Using Video to Grow
  • Room: Room W216
  • Session Number: S37
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)
Phil Bossart
Creative Director
Greenville Avenue Pizza Company

Phil Bossart is the Creative Director at Greenville Avenue Pizza Company in Dallas, TX. He has been a professional in the video world for the last 12 years. He started in live television as a director and then moved into the marketing space for large world-wide corporations. He now brings...

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...

S38 Setting the Mood
  • Room: Room W215
  • Session Number: S38
Ambiance matters. From the music you play, to the lighting to the décor on the walls, what you do inside your restaurant to set the “mood” for the dining experience directly impacts your brand identity — and your bottom line. Make sure you get it right....
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,...

S39 Understanding Fermentation
  • Room: Room W217
  • Session Number: S39
If you want to produce the best possible pizza dough — and we know you do — gaining a deep understanding of fermentation and its role in your pizzeria is critical. Thankfully, this year’s Pizzeria of the Year honoree has done the leg work for you and is ready to... Read More
Speaker(s)
Dan Richer
Owner
Razza Pizza Artigianale

Four-time James Beard nominee Dan Richer started Razza in 2006 to showcase his ever-evolving pizza making methods. In 2017 his restaurant scored a three-star review from the New York Times. ...

S40 Build Your Dream, Keep Your Sanity
  • Room: Room W218
  • Session Number: S40
Running a restaurant can be exhilarating, maddening, rewarding and heartbreaking all at once. It’s not for everyone. But you can build your dream AND keep your sanity. Here’s how....
Speaker(s)
Drew Basilicato
Owner
House of Hestia

For Drew Basilicato, good is never good enough until it’s great. He possesses an innate ability to positively impact those in his presence. For decades, Drew made his mark as a well-respected fitness trainer in Myrtle Beach, SC. He broadened his focus when he discovered that most of his...

S41 Keeping Store Opening Construction on Track
  • Room: Room W221
  • Session Number: S41
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 owners — and openers — Angie and Nick Bogacz will walk you through the... 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...

Thursday, March 24, 8:15 AM - 9:15 AM

Keynote - Rocky Shanower
  • Room: Room W228-233
  • Session Number: K03
Rocky Shanower and his wife Courtney Shanower started a small carryout pizzeria in their hometown of Sugarcreek, Ohio in 2003. Since opening their doors they have been named 'Best Pizza' over 10 times, won Small Business of the Year (local Chamber of Commerce), and named 'Young Entrepreneur of the Year'... Read More
Speaker(s)
Rocky Shanower
Founder/Co-Owner
Park Street Pizza

Rocky Shanower is the founder/co-owner of Park Street Pizza with his wife Courtney Shanower. Together they have built a regional destination pizzeria focused on locally sourced ingredients & seasonal menus in a cozy neighborhood location in their hometown of Sugarcreek, Ohio. The Shanowers created a secondary pizza concept named Bahler...