DAYS TO SHOW

March 19 - 22, 2018
Exhibits Open: March 20 - 22, 2018
Las Vegas Convention Center

Sunday, March 18, 1:00 PM - 5:00 PM

  • Room: S102-103
  • Session Number: W01
If you're planning a new pizzeria — or contemplating a new unit — this workshop is a vital first step. Veteran pizza operator and consultant Michael Shepherd will show you what is needed to take your idea and turn it into a profitable reality. Michael will break down the huge... Read More
Speaker(s)
Michael Shepherd
PerfectingPizza.com

Michael Shepherd is a four-time World Pizza Champion and president of the pizza resource website perfectingpizza.com. Michael owned and operated three pizzerias in Northwest Ohio for 20 years, growing the small-town locations into a multi-million dollar company using nontraditional marketing methods, out-of-the-box thinking and a systemic approach to operations that...


    • Room: S104-105
    • Session Number: W02
    You've heard the saying, "Great leaders aren't born, they're made." But here's the rest of story: 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 and to... Read More
    Speaker(s)
    David Scott Peters
    Restaurant Business Expert
    TheRestaurantExpert.com

    David Scott Peters is a business expert and resource for independent restaurant owners. He developed Smart Systems Pro, an online restaurant management software program, and specializes in identifying money-saving areas in operations that can improve profitability. His experience as a C-level manager for a 30-unit franchise restaurant company offered the...


      • Room: S106-107
      • Session Number: W03
      In today’s highly competitive pizza market, good pizza isn’t enough to guarantee success. Differentiation requires a strategic marketing approach and thoughtful branding that fosters an emotional connection with your customers. Clayton Krueger and Eric Shepherd head up marketing for thriving regional chains in Washington State and Maine, respectively. They’ll share... Read More
      Speaker(s)
      Clayton Krueger
      Director of Marketing and Communications
      Farrelli’s Pizza

      Clayton Krueger is the director of marketing and communications for Farrelli’s Wood Fire Pizza in Washington State. Having first joined the company at age 16, he’s been in his current role at the 9-unit company for the last decade. He has been instrumental in elevating the company’s brand and increasing...

      Eric Shepherd
      Marketing and Communications Director
      OTTO Pizza

      Eric Shepherd is the director of marketing and communications at OTTO Pizza, a growing, award-winning regional artisan pizza chain with 12 locations in New England. He has developed a unique approach to brand management, grassroots community outreach and social media marketing to differentiate OTTO in a crowded pizza market....


        • Room: S111-112
        • Session Number: W04
        Pizza restaurant owners Mike Bausch and Keith Coffman will teach you their secret tips and tricks to get more revenue and profit in an engaging presentation that delves deep without wasting a moment. Topics discussed include concept/ menu development, marketing strategies, employee training, community involvement and simple enhancements you can... Read More
        Speaker(s)
        Keith Coffman
        Owner-Operator
        Lost River Pizza

        Keith Coffman is the founder and owner of Lost River Pizza Co. and High Tops Bar & Restaurant, both located in Bowling Green, KY. He opened Lost River in 2011 and High Tops in March of 2017, both known for award-winning pizza and extensive craft beer offerings. Keith used his...

        Mike Bausch
        Owner-Operator
        Andolini’s Pizzeria

        Mike Bausch moved to Oklahoma at 22 just after graduating from St. Mary’s College in California with plans of staying in school and getting his masters. He came to Oklahoma to found Andolini’s Pizzeria with his brother Jim after Jim’s job transfer landed him in Tulsa which had very few...



          Monday, March 19, 8:00 AM - 12:00 PM

          • Room: S102-103
          • Session Number: W05
          Many pizzeria operators put an amazing amount of thought and work into their location, menu and marketing but don't take the time to build out financial projections and plan their profit potential. Being profitable is a deliberate action that must be prepared well before you open the doors. Veteran pizza... Read More
          Speaker(s)
          Michael Shepherd
          PerfectingPizza.com

          Michael Shepherd is a four-time World Pizza Champion and president of the pizza resource website perfectingpizza.com. Michael owned and operated three pizzerias in Northwest Ohio for 20 years, growing the small-town locations into a multi-million dollar company using nontraditional marketing methods, out-of-the-box thinking and a systemic approach to operations that...


            • Room: S104-105
            • Session Number: W06
            Operating a restaurant has not changed much fundamentally in the past 50 years, but running a profitable restaurant has. In this second part of Restaurant Business Essentials, experienced industry consultant David Scott Peters, founder of TheRestaurantExpert.com, will show you how to manage and control two of your biggest expenses: food... Read More
            Speaker(s)
            David Scott Peters
            Restaurant Business Expert
            TheRestaurantExpert.com

            David Scott Peters is a business expert and resource for independent restaurant owners. He developed Smart Systems Pro, an online restaurant management software program, and specializes in identifying money-saving areas in operations that can improve profitability. His experience as a C-level manager for a 30-unit franchise restaurant company offered the...


              • Room: S106-107
              • Session Number: W07
              Let's face it: Labor is half the prime cost of your business and studies suggest that every new hire costs up to $4,000 to train to full competency. If you want to make money, you need to have the right people and a culture that inspires commitment to quality and... Read More
              Speaker(s)
              Ann Farrell
              Ownership Partner and Training Expert
              Farrelli’s Pizza

              Ann Farrell shares ownership with her family in the 9-location chain Farrelli’s Pizza in Tacoma, WA. She designed the staff training and culture that allows Farrelli’s to consistently create healthy, profitable working environments. Ann now focuses her energy on helping Farrelli’s and other organizations identify and grow leaders who build...


                • Room: S111-112
                • Session Number: W08
                There are two pivotal points for small-business owners building a multi-unit pizzeria company: the first store and the third store. Why? With three or more pizzerias you as owner can no longer maintain a personal day-to-day presence at all units or personally oversee the kitchens and all employees. Both Glenn... Read More
                Speaker(s)
                Dan Collier
                Founder
                PizzaMan Dan’s

                During 30-plus years in the pizza business, Dan Collier has advanced from delivery driver to multi-unit manager, and from director of operations for 20 units of Rusty’s Pizza to ending his franchise agreement and rebranding as an independent in 2012. He now has eight PizzaMan Dan’s stores in the Los...

                Glenn Cybulski
                Menu Development
                Pieology

                Chef Glenn Cybulski Owned and Operated five pizza-concept restaurant companies since 2004 and is a graduate of Scuala Italiana Pizzaioli in Caorle, Italy. He currently is pizzaiolo-executive chef for Pieology, a California based fast-casual company, and is in charge of menu development and R&D. Chef Glenn is a World Pizza...


                  • Room: S113-114
                  • Session Number: W09
                  Are you experiencing symptoms of lagging performance, facing new competitive threats and pressures, or launching a new pizza-concept business? In this hands-on, practical workshop, global restaurant consultant Aaron Allen will provide the methods and diagnostic tools he’s perfected for sharpening your competitive proposition and meaningfully enhancing the guest experience. Aaron... Read More
                  Speaker(s)
                  Aaron Allen
                  Industry Analyst and Consultant

                  A third-generation restaurateur, Aaron Allen cut his teeth in operations as a unit manager and by age 20 was overseeing a $4 million Caribbean-themed restaurant that served more than 1,800 covers per day. He moved on to marketing positions in the industry before founding his own consulting firm in 2001....



                    Monday, March 19, 12:30 PM - 1:30 PM

                    • Room: S220
                    John Gutekanst opened Avalanche Pizza in 2000 in the college town of Athens, Ohio, and has built a business known for thinking outside the box. When he says “We’ll try anything,” he can back it up with data: Avalanche offers more than 60 toppings, 35 specialty pizzas and seven crusts,... Read More
                    Speaker(s)
                    John Gutekanst
                    Owner-Operator
                    Avalanche Pizza

                    John Gutekanst owns high-volume Avalanche Pizza and bakery in Athens, Ohio. For 17 years it has been voted “Best Pizza in Athens” and has been featured on the Food Network, Food Arts, National Geographic. He holds 14 culinary titles, including the coveted Best Pizza in the U.S.A. at the World...


                      Monday, March 19, 1:30 PM - 2:30 PM

                      • Room: S221
                      There are many conflicting opinions about aging or enhancing pizza dough. While some prefer same-day fermentation, others retard their dough for at least 24 hours — and some for as long as three or four days. And what about additives and dough conditioners? How can we better understand the pros... Read More
                      Speaker(s)
                      Bill Weekley
                      Corporate Baker
                      General Mills

                      Bill Weekley is an Associate R&D Principal Engineer for General Mills in Minneapolis and a longstanding presenter at Pizza Crust Boot Camp....

                      Peter Reinhart
                      Chef and Baking Instructor
                      Johnson & Wales University

                      Peter Reinhart is the co-founder of PizzaQuest.com, a video website devoted to the never-ending search for the perfect pizza, as well as to the celebration of artisanship wherever it may be found. Peter is the author of 10 books on bread, pizza, and food culture, and he has consulted with...

                      Tom Lehmann
                      Pizza Dough Specialist
                      The Dough Doctor Consulting

                      Tom Lehmann is a Pizza Expo fixture and one of our most respected and popular speakers. Tom has been director of bakery assistance at the American Institute of Baking in Manhattan, Kan., and a renowned technical advisor and field consultant for the pizza industry. He writes the regular "Dough Doctor"...


                        Monday, March 19, 1:45 PM - 3:00 PM

                        • Room: S220
                        A successful launch of your first independent pizzeria is critical. This session will cover the essential systems necessary for your first unit — and for each new store as you grow your pizza sales. A restaurant consultant and the owner of 15 Which Wich Superior Sandwich shops, T.J. Schier will... Read More
                        Speaker(s)
                        T.J. Schier
                        Restaurant Owner and Consultant
                        Smart Restaurant Group

                        In 2007 T.J. Schier founded SMART Restaurant Group, which now operates 15 Which Wich Superior Sandwiches shops. He tests cutting-edge hiring, guest survey and training methods in his company and applies them as a consultant providing custom training materials and guest-services programs. He has written several books and developed operational...


                          Monday, March 19, 2:45 PM - 3:45 PM

                          • Room: S221
                          Upgrade your menu with cheeses that go beyond mozzarella and Parmesan. We’ve assembled a panel of creative chefs who will talk about the experiments they conducted with new cheeses, what’s worked well and how to add them to the menu in a way that boosts profits. The panel includes Theo... Read More
                          Speaker(s)
                          Ed Zimmerman
                          The Food Connector

                          Ed Zimmerman is the founder of The Food Connector, a sales and marketing company serving the wholesale food industry. He also helped develop a foodservice marketing group that became a leading pizzeria distribution network in the U.S. and trains food sales representatives to improve sales and improve customer relations....

                          Laura Meyer
                          Regional Corporate Chef
                          Pizza Rock

                          Formerly the head chef at Tony’s Pizza Napoletana in San Francisco, Laura Meyer is now the chef overseeing that company’s eight locations of Pizza Roack and Slice House. She’s a past winner of the Non-Traditional Division of the International Pizza Challenge and of the Pizza al taglio competition in Parma,...

                          Theo Kalogeracos
                          Owner-Operator
                          Theo & Co Pizzerias

                          In the pizzeria business since 1996, Theo Kalogeracos is well known in Perth, Australia, for his inventive pizzas at a succession of popular restaurants. He's written two pizza cookbooks and introduced a brand new menu with different pizza styles and cooking techniques at his latest venture, Theo & Co Pizzeria,...

                          Tim Silva
                          Kitchen Director
                          Pizza My Heart

                          Tim Silva, a pizza maker for years with the California chain Pizza My Heart, now consults in the kitchens of various units and handles a variety of other company-wide tasks. He won the Traditional Division of the International Pizza Challenge in 2012 and in 2015 won both the Non-Traditional Division...


                            Monday, March 19, 3:30 PM - 4:45 PM

                            • Room: S220
                            In this engaging session, top restaurant consultant Tim Kirkland will identify how to find, engage and keep high-performing team members. Among other valuable takeaways, you’ll discover how to make hiring central to your routine, use the quality of your team as a competitive advantage and leverage retention to boost profits.... Read More
                            Speaker(s)
                            Tim Kirkland
                            Restaurant Service and Marketing Consultant
                            Renegade Hospitality Group, LLC

                            Tim Kirkland is an author, speaker and consultant focused on sales building, service energizing and team building in the foodservice industry. His top-selling book, "The Renegade Server," is used in thousands of restaurants, hotels, retail locations and universities worldwide. A former restaurant operator himself, he also specializes in innovative ways...


                              Monday, March 19, 4:00 PM - 5:00 PM

                              • Room: S221
                              Whether you are just opening a restaurant, redefining your concept or updating your menu, your distributor plays a key role in your success. How can this affiliation be mutually beneficial? Most importantly, are your needs being met? The panel will discuss food supply, broad-line versus specialty distributors, marketing materials, menu... Read More
                              Speaker(s)
                              Brittany Saxton
                              Owner
                              Six Hundred Downtown

                              Brittany Saxton is a five-time World Pizza Games champion and a current member of the World Pizza Champions. A 14-year veteran of the pizzeria industry, she is the owner of Six Hundred Downtown in Bellefontaine, Ohio, where she was previously the assistant general manager....

                              Dan Collier
                              Founder
                              PizzaMan Dan’s

                              During 30-plus years in the pizza business, Dan Collier has advanced from delivery driver to multi-unit manager, and from director of operations for 20 units of Rusty’s Pizza to ending his franchise agreement and rebranding as an independent in 2012. He now has eight PizzaMan Dan’s stores in the Los...

                              Mike Bausch
                              Owner-Operator
                              Andolini’s Pizzeria

                              Mike Bausch moved to Oklahoma at 22 just after graduating from St. Mary’s College in California with plans of staying in school and getting his masters. He came to Oklahoma to found Andolini’s Pizzeria with his brother Jim after Jim’s job transfer landed him in Tulsa which had very few...

                              Scott Anthony
                              Owner-Operator
                              Punxsutawney Pizza

                              Scott Anthony, a member of the World Pizza Champions, operates an award-winning pizzeria in Punxsutawney, PA. He is an author, speaker and consultant within the industry. His innovative marketing techniques over the last 23 years have gained him recognition as a marketing guru on a local and national basis....


                                Monday, March 19, 5:00 PM - 6:00 PM

                                • Room: S220
                                This session will offer can’t-miss comments of value to anyone who has recently opened a pizzeria or plans a new one in the near future. All of the panelists have experience launching pizzerias and are willing to share. They are: Keith Coffman, owner of Lost River Pizza Co. and the... Read More
                                Speaker(s)
                                Keith Coffman
                                Owner-Operator
                                Lost River Pizza

                                Keith Coffman is the founder and owner of Lost River Pizza Co. and High Tops Bar & Restaurant, both located in Bowling Green, KY. He opened Lost River in 2011 and High Tops in March of 2017, both known for award-winning pizza and extensive craft beer offerings. Keith used his...

                                Melissa Rickman
                                Co-Owner and Operator
                                Wholly Stromboli

                                Melissa Rickman, co-founder in 2010 with her husband Eric of Wholly Stromboli Restaurant, has built a $1 million-plus sandwich and pizza restaurant in the small-town of Fort Lupton, CO. She has won awards at the International Pizza Challenge been listed on Denver’s A-List of restaurants and has been featured on...

                                Pasquale Di Diana
                                Owner-Operator
                                Bacci Pizzerias

                                The original Bacci location was opened in 1996 in Chicago’s Little Italy by Pasquale Di Diana’s aunt and uncle. Now there are a dozen Bacci’s in the Windy City and Pasquale owns six of them. He says he’s learned much by trial and error during the past 17 years, including...

                                Scott Sandler
                                Owner
                                Pizza Head

                                Scott Sandler opened Pizzeoli Wood Fired Pizza Napolitana in 2014 with a passion and no prior restaurant experience. In 2016, Pizzeoli was ranked in the 25 best restaurant in St. Louis by the St. Louis Post-Dispatch. In 2017 Scott sold Pizzeoli and opened his second place, Pizza Head, a New...


                                  Tuesday, March 20, 8:30 AM - 9:30 AM

                                  • Room: S222-223
                                  Their first joint venture, Frasca Food and Wine in Boulder, CO, brought fine-dining fame to business partners Bobby Stuckey and Lachlan Mackinnon-Patterson. They met at Thomas Keller’s French Laundry in Northern California, where Stuckey worked the front of the house while advancing to a master sommelier diploma and Mackinnon-Patterson added... Read More
                                  Speaker(s)
                                  Bobby Stuckey
                                  Co-Founder
                                  Frasca Food and Wine, Pizzeria Locale

                                  A native of Arizona, Bobby Stuckey first gained notoriety for his wine program and service excellence at Little Nell in Aspen, CO. He eventually joined Thomas Keller at The French Laundry in 2000, where he later met Lachlan Mackinnon-Patterson, the chef he would partner with to open Frasca Food and...

                                  Lachlan Mackinnon-Patterson
                                  Co-Founder
                                  Frasca Food and Wine, Pizzeria Locale

                                  Trained as a chef in Paris and tutored at highly rated French restaurants, Lachlan Mackinnon-Patterson joined the kitchen team at The French Laundry in Yountville, CA, in 2001. There he met Bobby Stuckey and the partners opened their first restaurant, Frasca Food and Wine, in Boulder, CO, in 2004, inspired...


                                    Tuesday, March 20, 8:30 AM - 10:00 AM

                                    • Room: Show Floor Demo Area
                                    • Session Number: W10
                                    Workshop participants will learn how to make styles of dough for New York, Neapolitan, Sicilian and Grandma Pizzas, plus how to work with starter called "poolish." Undergo the process and gain indispensible knowledge about the properties of flour, proten and each dough ingredient from 12-time world champion pizza maker Tony... Read More
                                    Speaker(s)
                                    Tony Gemignani
                                    Tony's Pizza Napoletana, San Francisco
                                    Tony Gemignani's Restaurant Group & International School of Pizza

                                    Tony Gemignani has won 12 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 16 pizzerias. His first, Tony’s Pizza Napoletana in San Francisco, opened in 2009, has been...



                                      Tuesday, March 20, 9:45 AM - 11:00 AM

                                      • Room: S220
                                      Wouldn’t you like to leverage (or replace) your marketing dollars to make a bigger impact on top-line sales? This tactic-packed session will provide 15 selling and incentive ideas to ensure your servers, bartenders, cashiers or phone operators are building your sales — while keeping the guests happy! Restaurant consultant and... Read More
                                      Speaker(s)
                                      T.J. Schier
                                      Restaurant Owner and Consultant
                                      Smart Restaurant Group

                                      In 2007 T.J. Schier founded SMART Restaurant Group, which now operates 15 Which Wich Superior Sandwiches shops. He tests cutting-edge hiring, guest survey and training methods in his company and applies them as a consultant providing custom training materials and guest-services programs. He has written several books and developed operational...

                                        • Room: S221
                                        Today’s independent pizzeria operator is faced with new challenges daily. Fortunately for the pizza industry, this segment of the U.S. foodservice market has been faster than most to realize that you can never make it too easy for guests to make a purchase. Understanding the consumer — and more importantly... Read More
                                        Speaker(s)
                                        Aaron Allen
                                        Industry Analyst and Consultant

                                        A third-generation restaurateur, Aaron Allen cut his teeth in operations as a unit manager and by age 20 was overseeing a $4 million Caribbean-themed restaurant that served more than 1,800 covers per day. He moved on to marketing positions in the industry before founding his own consulting firm in 2001....


                                          Tuesday, March 20, 10:00 AM - 11:00 AM

                                          • Room: S222-223
                                          Throughout her career Regina Hartley has seen how, given the opportunity, people with passion and purpose will astound you. She is the vice president of human resources for the UPS Technology and Engineering Divisions and a “bootstrapper” herself, having grown up in a family of modest means. Her TED talk,... Read More
                                          Speaker(s)
                                          Regina Hartley
                                          VP of Human Resources
                                          UPS Technology and Engineering

                                          As the VP of Human Resources for the UPS Technology and Engineering divisions, Regina Hartley makes human connections with people immersed in technology. Throughout her career, she has seen how, given the opportunity, people with passion and purpose will astound you. As someone who grew up with adversity, Ms....


                                            Tuesday, March 20, 10:00 AM - 11:30 AM

                                            • Room: S111-112
                                            No matter the style, if you don’t have a good crust for your pizza, you don’t have a quality, great-tasting pie. Sponsored by General Mills, this two-part seminar for all pizza makers features the company’s corporate baker, Bill Weekley and its flour expert, Tom Santos. In Part I — Technical,... Read More
                                            Speaker(s)
                                            Bill Weekley
                                            Corporate Baker
                                            General Mills

                                            Bill Weekley is an Associate R&D Principal Engineer for General Mills in Minneapolis and a longstanding presenter at Pizza Crust Boot Camp....

                                            Tom Santos

                                            With nearly four decades of the baking experience, beginning with owning his own bakery from 1980 to 1997, Tom Santos just celebrated his 20th year with General Mills, where he handles flour sales across the United States....


                                              Tuesday, March 20, 10:00 AM - 12:00 PM

                                              • Room: S102-103
                                              • Session Number: W11
                                              Most pizzeria operators don't know their true break-even point, or have accurate systems to calculate and track it. In this two-hour session, founding partners John and Jacque Farrell of nine-unit Farrelli's Wood Fire Pizza in Tacoma, Wash., will teach you how to use three very important spreadsheets: a hisory of... Read More
                                              Speaker(s)
                                              Jacque Farrell
                                              Co-Founder
                                              Farrelli’s Pizza

                                              A founding partner with her father, John, of Farrelli’s Wood Fire Pizza, Jacque Farrell helped develop the culture and operational systems at the now 9-unit company. A graduate of the Washington State University hotel and restaurant program, she implemented tools for measuring the financial health of Farrelli’s and for tracking...

                                              John Farrell
                                              Co-Founder
                                              Farrelli’s Pizza

                                              After opening his first restaurant, the Huckleberry Inn, in the early 1980s, John Farrell launched five more stores over the next 15 years before entering the pizzeria industry in 1995 with Farrelli’s Wood Fire Pizza, a family-run company now with nine locations. He is the current CEO of Farrelli’s and...


                                                • Room: S106-107
                                                • Session Number: W12
                                                The best customers are the ones who choose to stay engaged with your brand, the loyal folks who give you repeat business and talk up your pizzeria to neighbors and colleagues. How do you develop and retain these vital spenders and promoters of your brand? Clayton Krueger and Eric Shepherd,... Read More
                                                Speaker(s)
                                                Clayton Krueger
                                                Director of Marketing and Communications
                                                Farrelli’s Pizza

                                                Clayton Krueger is the director of marketing and communications for Farrelli’s Wood Fire Pizza in Washington State. Having first joined the company at age 16, he’s been in his current role at the 9-unit company for the last decade. He has been instrumental in elevating the company’s brand and increasing...

                                                Eric Shepherd
                                                Marketing and Communications Director
                                                OTTO Pizza

                                                Eric Shepherd is the director of marketing and communications at OTTO Pizza, a growing, award-winning regional artisan pizza chain with 12 locations in New England. He has developed a unique approach to brand management, grassroots community outreach and social media marketing to differentiate OTTO in a crowded pizza market....



                                                  Tuesday, March 20, 10:30 AM - 11:30 AM

                                                  • Room: Show Floor Demo Area
                                                  David Losole grew up in his parents’ Italian restaurant in Omaha and followed his own dream by opening Virtuoso Pizzeria, an artisan slice house that brings the New York concept to the Midwest. He’ll talk about kitchen setup, marketing and other aspects of how he successfully brought big city pizza... Read More
                                                  Speaker(s)
                                                  David Losole
                                                  Owner-Operator
                                                  Virtuoso Pizzeria

                                                  Reared in his family’s Italian restaurant in Omaha, David Losole opened Virtuoso Pizzeria in 2016 as the Nebraska city’s only artisan slice house. He makes each New York-style pie served at Virtuoso and features many house-made ingredients. David is a graduate of the International School of Pizza....


                                                    Tuesday, March 20, 11:30 AM - 12:30 PM

                                                    • Room: Show Floor Demo Area
                                                    You can create beautiful signature breads in your pizzeria. Join renowned author and baking instructor Peter Reinhart and veteran pizza maker John Arena to learn the secrets of how to bake artisan-quality loaves using the equipment and ingredients already available in your pizzeria. This demo will include recipes, techniques and... Read More
                                                    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...

                                                    Peter Reinhart
                                                    Chef and Baking Instructor
                                                    Johnson & Wales University

                                                    Peter Reinhart is the co-founder of PizzaQuest.com, a video website devoted to the never-ending search for the perfect pizza, as well as to the celebration of artisanship wherever it may be found. Peter is the author of 10 books on bread, pizza, and food culture, and he has consulted with...


                                                      Tuesday, March 20, 12:30 PM - 1:30 PM

                                                      • Room: Show Floor Demo Area
                                                      Giulia Colmignoli and Christopher Antinucci both grew up in Rome, so it’s natural that they’ve brought Roman-style pizza with them to San Diego, where they now own four locations. The couple specializes in pizza al taglio and they’ll demonstrate the techniques that are making them a hit in Southern California.... Read More
                                                      Speaker(s)
                                                      Christopher Antinucci
                                                      Co-owner and operator
                                                      Napizza

                                                      Christopher Antinucci grew up in Rome and relocated to San Diego with his wife Giulia Colmingnoli. They operate Napizza, with three locations specializing in Roman-style pies....

                                                      Giulia Colmignoli
                                                      Co-owner and operator
                                                      Napizza

                                                      A native or Rome, Giulia Colmignoli moved to San Diego and with her husband Christopher Antinucci operates Napizza, with three locations specializing in Roman-style pies....


                                                        Tuesday, March 20, 1:30 PM - 2:30 PM

                                                        • Room: Show Floor Demo Area
                                                        Scott Sandler has opened two all-vegetarian pizzerias in St. Louis. His second location, Pizza Head, specializes in pies by the slice and offers meatless versions of “pepperoni” pizzas as well as vegan pizzas on its short menu. He’ll demonstrate his popular pizza cheese substitute made primarily with raw cashews that... Read More
                                                        Speaker(s)
                                                        Scott Sandler
                                                        Owner
                                                        Pizza Head

                                                        Scott Sandler opened Pizzeoli Wood Fired Pizza Napolitana in 2014 with a passion and no prior restaurant experience. In 2016, Pizzeoli was ranked in the 25 best restaurant in St. Louis by the St. Louis Post-Dispatch. In 2017 Scott sold Pizzeoli and opened his second place, Pizza Head, a New...


                                                          Tuesday, March 20, 2:30 PM - 3:30 PM

                                                          • Room: S102-103
                                                          Struggling to stand apart from all of your competitors? Learn how to excel with the at-home diner and gain added business by committing your whole team to the effort. With key insights provided by restaurant consultant and owner T.J. Schier, you’ll walk away with the knowledge to put his proven... Read More
                                                          Speaker(s)
                                                          T.J. Schier
                                                          Restaurant Owner and Consultant
                                                          Smart Restaurant Group

                                                          In 2007 T.J. Schier founded SMART Restaurant Group, which now operates 15 Which Wich Superior Sandwiches shops. He tests cutting-edge hiring, guest survey and training methods in his company and applies them as a consultant providing custom training materials and guest-services programs. He has written several books and developed operational...

                                                            • Room: Show Floor Demo Area
                                                            A full menu including pizza, pasta and salads is offered in Fort Lupton, Colo., by owners Eric and Melissa Rickman, but stromboli is the namesake offering. And Melissa, as chef, has added more than a dozen of these specialty sandwiches to satisfy customers. She'll demonstrate how to make a great... Read More
                                                            Speaker(s)
                                                            Melissa Rickman
                                                            Co-Owner and Operator
                                                            Wholly Stromboli

                                                            Melissa Rickman, co-founder in 2010 with her husband Eric of Wholly Stromboli Restaurant, has built a $1 million-plus sandwich and pizza restaurant in the small-town of Fort Lupton, CO. She has won awards at the International Pizza Challenge been listed on Denver’s A-List of restaurants and has been featured on...

                                                              • Room: S113-114
                                                              The stats are overwhelming: Video marketing is the most effective way to engage and convert customers. Yet many pizzeria operators don’t have a single video on their websites or social media channels. Why? Because video is intimidating. Not anymore! Eye-appealing clips are now cheap and easy to produce with minimal... Read More
                                                              Speaker(s)
                                                              Clayton Krueger
                                                              Director of Marketing and Communications
                                                              Farrelli’s Pizza

                                                              Clayton Krueger is the director of marketing and communications for Farrelli’s Wood Fire Pizza in Washington State. Having first joined the company at age 16, he’s been in his current role at the 9-unit company for the last decade. He has been instrumental in elevating the company’s brand and increasing...

                                                                • Room: S110
                                                                Upgrading to a new POS system can be one of the most vexing issues pizzeria owners and managers face. Dan Collier, formerly a regional manager for a Southern California pizza chain and now owner-operator of PizzaMan Dan’s with eight locations, has faced the POS issue multiple times and learned valuable... Read More
                                                                Speaker(s)
                                                                Dan Collier
                                                                Founder
                                                                PizzaMan Dan’s

                                                                During 30-plus years in the pizza business, Dan Collier has advanced from delivery driver to multi-unit manager, and from director of operations for 20 units of Rusty’s Pizza to ending his franchise agreement and rebranding as an independent in 2012. He now has eight PizzaMan Dan’s stores in the Los...

                                                                  • Room: S104-105
                                                                  In this highly engaging, information-packed session, best-selling author Tim Kirkland delivers real, immediately usable tactics that will help franchisees, managers and independent operators move local marketing efforts into the new millennium. Rather than the same old list of promotional gimmicks and discounts-of-the-day, Tim will share how operators can impact the... Read More
                                                                  Speaker(s)
                                                                  Tim Kirkland
                                                                  Restaurant Service and Marketing Consultant
                                                                  Renegade Hospitality Group, LLC

                                                                  Tim Kirkland is an author, speaker and consultant focused on sales building, service energizing and team building in the foodservice industry. His top-selling book, "The Renegade Server," is used in thousands of restaurants, hotels, retail locations and universities worldwide. A former restaurant operator himself, he also specializes in innovative ways...

                                                                    • Room: S106-107
                                                                    We’re living in the Fourth Industrial Revolution — both an exciting and tumultuous time to be a restaurant operator. With an ever-increasing pace of change, how can pizzeria owners be expected to keep up? In a panel moderated by global restaurant consultant Aaron Allen, he’ll be joined by an independent... Read More
                                                                    Speaker(s)
                                                                    Aaron Allen
                                                                    Industry Analyst and Consultant

                                                                    A third-generation restaurateur, Aaron Allen cut his teeth in operations as a unit manager and by age 20 was overseeing a $4 million Caribbean-themed restaurant that served more than 1,800 covers per day. He moved on to marketing positions in the industry before founding his own consulting firm in 2001....

                                                                    Sean Brauser
                                                                    Owner
                                                                    Pizzafire

                                                                    Sean started his journey in the pizza business at the age of 24. After graduating college with a degree in Finance and accounting, Sean left his job and bought his first pizzeria in New Jersey. After selling the business 3 years later, Sean moved back home to Ohio....

                                                                    Tony Gemignani
                                                                    Tony's Pizza Napoletana, San Francisco
                                                                    Tony Gemignani's Restaurant Group & International School of Pizza

                                                                    Tony Gemignani has won 12 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 16 pizzerias. His first, Tony’s Pizza Napoletana in San Francisco, opened in 2009, has been...

                                                                      • Room: S115-116
                                                                      Many business owners suffer from a prevalent, but relatively unknown, condition called “commonsense-itis.” David Scott Peters, restaurant coach and founder of TheRestaurantExpert.com, regularly diagnoses restaurant owners with “commonsense-itis,” who think their managers should just know how to do things because it’s “common sense.” But often managers don’t share the owner’s... Read More
                                                                      Speaker(s)
                                                                      David Scott Peters
                                                                      Restaurant Business Expert
                                                                      TheRestaurantExpert.com

                                                                      David Scott Peters is a business expert and resource for independent restaurant owners. He developed Smart Systems Pro, an online restaurant management software program, and specializes in identifying money-saving areas in operations that can improve profitability. His experience as a C-level manager for a 30-unit franchise restaurant company offered the...

                                                                        • Room: S108-109
                                                                        Bring your dough questions and problems to the Dough Doctor and he’s guaranteed to diagnose them and suggest the proper cure. The Pizza Today columnist and fixture at the American Institute of Baking is the recognized authority on pizza dough, and every one of his sessions is loaded with insights... Read More
                                                                        Speaker(s)
                                                                        Tom Lehmann
                                                                        Pizza Dough Specialist
                                                                        The Dough Doctor Consulting

                                                                        Tom Lehmann is a Pizza Expo fixture and one of our most respected and popular speakers. Tom has been director of bakery assistance at the American Institute of Baking in Manhattan, Kan., and a renowned technical advisor and field consultant for the pizza industry. He writes the regular "Dough Doctor"...


                                                                          Tuesday, March 20, 3:30 PM - 5:00 PM

                                                                          • Room: S111-112
                                                                          No matter the style, if you don’t have a good crust for your pizza, you don’t have a quality, great-tasting pie. Sponsored by General Mills, this two-part seminar for all pizza makers features the company’s corporate baker, Bill Weekley and its flour expert, Tom Santos. In Part I — Technical,... Read More
                                                                          Speaker(s)
                                                                          Bill Weekley
                                                                          Corporate Baker
                                                                          General Mills

                                                                          Bill Weekley is an Associate R&D Principal Engineer for General Mills in Minneapolis and a longstanding presenter at Pizza Crust Boot Camp....

                                                                          Tom Santos

                                                                          With nearly four decades of the baking experience, beginning with owning his own bakery from 1980 to 1997, Tom Santos just celebrated his 20th year with General Mills, where he handles flour sales across the United States....


                                                                            Tuesday, March 20, 4:00 PM - 5:00 PM

                                                                            • Room: S115-116
                                                                            So, how exactly do you go about being the face of your business? It’s not as hard as you think, says Mike Bausch, owner of the 5-store Andolini’s Pizzerias company in Tulsa, Okla. But it requires a plan. He’ll tell you everything you need to know to comfortably market your... Read More
                                                                            Speaker(s)
                                                                            Mike Bausch
                                                                            Owner-Operator
                                                                            Andolini’s Pizzeria

                                                                            Mike Bausch moved to Oklahoma at 22 just after graduating from St. Mary’s College in California with plans of staying in school and getting his masters. He came to Oklahoma to found Andolini’s Pizzeria with his brother Jim after Jim’s job transfer landed him in Tulsa which had very few...

                                                                              • Room: S113-114
                                                                              Our means of reaching and influencing people has evolved to a great extent in the last decade. “Word of mouth” is now “likes” and “shares.” So what tactics can we use to gain the attention and arouse the participation of our target market? Pizzeria owner and marketing expert Scott Anthony... Read More
                                                                              Speaker(s)
                                                                              Scott Anthony
                                                                              Owner-Operator
                                                                              Punxsutawney Pizza

                                                                              Scott Anthony, a member of the World Pizza Champions, operates an award-winning pizzeria in Punxsutawney, PA. He is an author, speaker and consultant within the industry. His innovative marketing techniques over the last 23 years have gained him recognition as a marketing guru on a local and national basis....

                                                                                • Room: S104-105
                                                                                Getting your menu priced and engineered correctly is a critical step in setting up your pizzeria for profitability and longevity. Veteran pizza operator and consultant Michael Shepherd will explain how to best engineer a pizzeria menu for success by accurately costing out menu items, pricing them correctly, and knowing how... Read More
                                                                                Speaker(s)
                                                                                Michael Shepherd
                                                                                PerfectingPizza.com

                                                                                Michael Shepherd is a four-time World Pizza Champion and president of the pizza resource website perfectingpizza.com. Michael owned and operated three pizzerias in Northwest Ohio for 20 years, growing the small-town locations into a multi-million dollar company using nontraditional marketing methods, out-of-the-box thinking and a systemic approach to operations that...

                                                                                  • Room: S106-107
                                                                                  Yes, you can offer gluten-free options in your pizzeria. And yes, it will bring you new sales. But you must set it up in a way your kitchen can handle and then inform diners about the program so they can match your food with their tolerance levels. Panelists Mike Rutledge... Read More
                                                                                  Speaker(s)
                                                                                  Betsy Craig
                                                                                  Nutrition Consultant
                                                                                  MenuTrinfo

                                                                                  Betsy Craig is the founder of MenuTrinfo, which provides accredited nutrition and food allergy solutions to foodservice operators. Among its services, MenuTrinfo helps foodservice operators meet new nutritional labeling regulations as required by law. The company’s services include menu labeling, training in the areas of food allergies and food sensitivities,...

                                                                                  Eric Spata
                                                                                  Co-Owner and Operator
                                                                                  Valeo’s Pizza

                                                                                  Eric and Christal Spata own Valeo’s in Kenosha,WI. They’ve focused on delivery and carryout and opened a second location and quadrupled sales within five years. They attribute their success to clear operational systems, transparency, initiative-driven pay structures and leadership development....

                                                                                  Jeff Smokevitch
                                                                                  Owner-Operator
                                                                                  Brown Dog and Blue Pan Pizzerias

                                                                                  Jeff “Smoke” Smokevitch co-founded and currently operates Brown Dog Pizza, a full-service concept in Telluride, Colo., serving six unique styles of pizza, including his award-winning Detroit Square. He’s also opened two locations Blue Pan Pizza in Denver and was winner of Pizza Triathlon (baking three different styles) at the 2015...

                                                                                  Mike Rutledge
                                                                                  Director of Kitchen Systems
                                                                                  Farrelli's

                                                                                  Mike Rutledge is director of kitchen systems for Farrelli's Wood Fire Pizza, a 9-unit company based in Tacoma, Wash. He is a certified pizzaiolo and certified food safety manager. ...

                                                                                    • Room: S110
                                                                                    A partnership can make or break any entrepreneur, and that holds true for the pizzeria business. Hassi Sadri, a principal in the Napoli Culinary Academy, teaches his students the elements of a good partnership, as well as the potential pitfalls in a split-ownership situation. He’ll outline some dos and don’ts... 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....

                                                                                      • Room: S102-103
                                                                                      Do you ever feel like you’re working feverishly but get home at the end of the day and feel as though you’ve accomplished nothing? In this insightful workshop, author and leadership expert Tim Kirkland will share strategies for organizing and prioritizing your work and your time. He’ll show you how... Read More
                                                                                      Speaker(s)
                                                                                      Tim Kirkland
                                                                                      Restaurant Service and Marketing Consultant
                                                                                      Renegade Hospitality Group, LLC

                                                                                      Tim Kirkland is an author, speaker and consultant focused on sales building, service energizing and team building in the foodservice industry. His top-selling book, "The Renegade Server," is used in thousands of restaurants, hotels, retail locations and universities worldwide. A former restaurant operator himself, he also specializes in innovative ways...


                                                                                        Tuesday, March 20, 5:30 PM - 9:30 PM

                                                                                        • Room: Bus Loading Area
                                                                                        • Session Number: W13
                                                                                        Here's you chance to take a bus tour of the three top Las Vegas pizzerias hosted by Scott Wiener, famous for his New York Pizza Tours. Attendees with a purchased ticket for the tour will taste the pizza, see the kitchens and meet the owners of Pizza Rock (Tony Gemignani),... Read More
                                                                                        Speaker(s)
                                                                                        Scott Wiener
                                                                                        Founder
                                                                                        Scott’s Pizza Tours

                                                                                        Scott Wiener is the founder of Scott's Pizza Tours in New York City, bringing his infectious love for all things pizza to more than 40,000 guests since 2008. He also writes the "Man on the Street" column for Pizza Today magazine and has been featured talking about top pizzerias on...



                                                                                          Wednesday, March 21, 8:30 AM - 9:30 AM

                                                                                          • Room: S222-223
                                                                                          Ann Kim is the owner and executive chef of Pizzeria Lola, Hello Pizza and Young Joni, all in Minneapolis. A Korean immigrant, she credits her culinary palate’s development to time spent helping her mother and grandmother make traditional staples such as fermented bean paste and kimchi. Her college years at... Read More
                                                                                          Speaker(s)
                                                                                          Ann Kim
                                                                                          Owner and Executive Chef
                                                                                          Pizzeria Lola, Hello Pizza and Young Joni

                                                                                          Ann Kim opened Pizzeria Lola, her lauded wood-fired Minneapolis pizzeria in 2010. Her second restaurant, Hello Pizza, frequently tops Best of Lists. Young Joni opened in late 2016 and was named a Top New Restaurant in the United States by GQ Magazine and Eater. Ann recently received her first James...


                                                                                            Wednesday, March 21, 8:30 AM - 10:00 AM

                                                                                            • Room: Show Floor Demo Area
                                                                                            • Session Number: W14
                                                                                            In Part II, world champion pizza maker and founder of the International School of Pizza Tony Gemignani will demonstrate the skills necessary for making authentic New York, Sicilian, Grandma and Neapolitan pies. Attendees will learn how to push/open a pizza correctly, how to apply ingredients properly and how to master... Read More
                                                                                            Speaker(s)
                                                                                            Tony Gemignani
                                                                                            Tony's Pizza Napoletana, San Francisco
                                                                                            Tony Gemignani's Restaurant Group & International School of Pizza

                                                                                            Tony Gemignani has won 12 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 16 pizzerias. His first, Tony’s Pizza Napoletana in San Francisco, opened in 2009, has been...



                                                                                              Wednesday, March 21, 9:45 AM - 11:00 AM

                                                                                              • Room: S221
                                                                                              Customer service consultant and restaurant mystery shopper Micah Solomon delivers the secrets of five-star customer service and building repeat customers in this age of fickle, demanding consumers and endless competition. He’ll tell you what works for restaurant and hospitality companies that consistently win with the public and relay their tactics,... Read More
                                                                                              Speaker(s)
                                                                                              Micah Solomon
                                                                                              Service Expert and Author
                                                                                              SERVICE EXPERT/AUTHOR

                                                                                              Micah Solomon is one of America's most popular speakers on building bottom-line growth through customer service. An author and hands-on consultant, he specializes in customer service, company culture, the art of hospitality and the customer experience. His latest business book is "The Heart of Hospitality: Great Hotel and Restaurant Leaders...

                                                                                                • Room: S220
                                                                                                Join Peter Reinhart (PizzaQuest.com) for a stimulating conversation with two of the most revered pizza heroes in America, Nancy Silverton (Pizzeria Mozza, Los Angeles) and Brian Spangler (Apizza Scholls, Portland, OR). Peter will explore with Nancy and Brian the creative process that allows them to put together their amazing doughs... Read More
                                                                                                Speaker(s)
                                                                                                Brian Spangler
                                                                                                Baker and Pizza Maker
                                                                                                Apizza Scholls

                                                                                                As founder and co-owner of Olive Mountain Baking Co. from 200-2005, Brian Spangler’s reputation went far beyond his Portland, OR, location. In 2014, he put his dough knowledge to work on pizza, opening the highly acclaimed Apizza Scholls serving what have been described as “New York-meets-Connecticut” pies....

                                                                                                Nancy Silverton
                                                                                                Chef and Co-Owner
                                                                                                Pizzeria and Osteria Mozza, Mozza2Go and Chi Spacca

                                                                                                With partners Mario Batali and Joe Bastianich, Nancy Silverton is the co-owner of Pizzeria and Osteria Mozza in Los Angeles, Newport Beach and Singapore, as well as Mozza2Go and Chi Spacca. She also founded the world-renowned La Brea Bakery and Campanile Restaurant, an institution that Angelenos cherished for decades. In...

                                                                                                Peter Reinhart
                                                                                                Chef and Baking Instructor
                                                                                                Johnson & Wales University

                                                                                                Peter Reinhart is the co-founder of PizzaQuest.com, a video website devoted to the never-ending search for the perfect pizza, as well as to the celebration of artisanship wherever it may be found. Peter is the author of 10 books on bread, pizza, and food culture, and he has consulted with...


                                                                                                  Wednesday, March 21, 10:00 AM - 11:00 AM

                                                                                                  • Room: S222-223
                                                                                                  Although not a Millennial as defined by his age, Jeff Fromm is the “Millennial Marketing Guy.” He is president of FutureCast, a marketing consultancy that specializes in trends and the impact of young consumers. He also is a contributing writer at Forbes.com and leads a team of researchers studying the... Read More
                                                                                                  Speaker(s)
                                                                                                  Jeff Fromm
                                                                                                  President
                                                                                                  FutureCast

                                                                                                  Jeff Fromm is the president of FutureCast, a consumer trends consultancy owned by the ad agency Barkley. He is the co-author of three recent books, “Marketing to Millennials” (2013), “Millennials With Kids” (2015) and “Marketing to Gen Z” (2018). He has consulted with several global quick-service and chain-restaurant brands and...


                                                                                                    Wednesday, March 21, 10:00 AM - 11:30 AM

                                                                                                    • Room: S111-112
                                                                                                    No matter the style, if you don’t have a good crust for your pizza, you don’t have a quality, great-tasting pie. Sponsored by General Mills, this two-part seminar for all pizza makers features the company’s corporate baker, Bill Weekley and its flour expert, Tom Santos. In Part I — Technical,... Read More
                                                                                                    Speaker(s)
                                                                                                    Bill Weekley
                                                                                                    Corporate Baker
                                                                                                    General Mills

                                                                                                    Bill Weekley is an Associate R&D Principal Engineer for General Mills in Minneapolis and a longstanding presenter at Pizza Crust Boot Camp....

                                                                                                    Tom Santos

                                                                                                    With nearly four decades of the baking experience, beginning with owning his own bakery from 1980 to 1997, Tom Santos just celebrated his 20th year with General Mills, where he handles flour sales across the United States....


                                                                                                      Wednesday, March 21, 10:00 AM - 12:00 PM

                                                                                                      • Room: S102-103
                                                                                                      • Session Number: W15
                                                                                                      You're leaving money on the table by not maximizing your catering operations — and you know it. Now's the time to do something about it with Michael Attias, who did a million dollars a year in catering out of his 104-seat restaurant. He'll walk you step-by-step through his program for... Read More
                                                                                                      Speaker(s)
                                                                                                      Michael Attias
                                                                                                      RestaurantCateringSoftware.com

                                                                                                      Michael Attias was the first franchisee of Corky’s BBQ and took catering sales at his Nashville restaurant from zero to more than $1 million a year with high-return, low-cost marketing ideas learned through expensive trial and error. He now helps restaurants, including pizzerias, increase their profits through his consulting and...


                                                                                                        • Room: S106-107
                                                                                                        • Session Number: W16
                                                                                                        The founder and CEO of Oggi's Pizza & Brewing Co., George Hadjis, opened his first store in 1991 in Del Mar, Calif., and through franchising has grown the company to 17 locations. He also for years taught a course in franchise management at San Diego State University. George will discuss... Read More
                                                                                                        Speaker(s)
                                                                                                        George Hadjis
                                                                                                        Founder and CEO
                                                                                                        Oggi’s Pizza & Brewing Co.

                                                                                                        The founder and CEO of Oggi’s Pizza & Brewing Co., George Hadjis, opened his first store in 1991 in Del Mar, Calif., and through franchising has grown the company to 17 locations. He also for years taught a course in franchise management at San Diego State University. George will discuss...



                                                                                                          Wednesday, March 21, 10:30 AM - 11:30 AM

                                                                                                          • Room: Show Floor Demo Area
                                                                                                          Speaker(s)
                                                                                                          Mike Rutledge
                                                                                                          Director of Kitchen Systems
                                                                                                          Farrelli's

                                                                                                          Mike Rutledge is director of kitchen systems for Farrelli's Wood Fire Pizza, a 9-unit company based in Tacoma, Wash. He is a certified pizzaiolo and certified food safety manager. ...


                                                                                                            Wednesday, March 21, 11:30 AM - 12:30 PM

                                                                                                            • Room: Show Floor Demo Area
                                                                                                            Often overlooked, appetizers are a real profit center on your menu. Veteran menu-builders Mike Bausch and Glenn Cybulski will present one-of-a-kind starters that can replace worn out, generic items and drive sales. Mike owns four-unit Andolini’s in Tulsa and Glenn is in charge of recipe research and development for the... Read More
                                                                                                            Speaker(s)
                                                                                                            Glenn Cybulski
                                                                                                            Menu Development
                                                                                                            Pieology

                                                                                                            Chef Glenn Cybulski Owned and Operated five pizza-concept restaurant companies since 2004 and is a graduate of Scuala Italiana Pizzaioli in Caorle, Italy. He currently is pizzaiolo-executive chef for Pieology, a California based fast-casual company, and is in charge of menu development and R&D. Chef Glenn is a World Pizza...

                                                                                                            Mike Bausch
                                                                                                            Owner-Operator
                                                                                                            Andolini’s Pizzeria

                                                                                                            Mike Bausch moved to Oklahoma at 22 just after graduating from St. Mary’s College in California with plans of staying in school and getting his masters. He came to Oklahoma to found Andolini’s Pizzeria with his brother Jim after Jim’s job transfer landed him in Tulsa which had very few...


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

                                                                                                              • Room: Show Floor Demo Area
                                                                                                              Laura Meyer won the 2014 Non-Traditional Division of the International Pizza Challenge at Pizza Expo and took the top prize at the 2013 competition in Parma, Italy, with her Sicilian-style pan pizza. An expert on dough preparation and its various uses, she’ll demonstrate a multi-purpose recipe for a dough with... Read More
                                                                                                              Speaker(s)
                                                                                                              Laura Meyer
                                                                                                              Regional Corporate Chef
                                                                                                              Pizza Rock

                                                                                                              Formerly the head chef at Tony’s Pizza Napoletana in San Francisco, Laura Meyer is now the chef overseeing that company’s eight locations of Pizza Roack and Slice House. She’s a past winner of the Non-Traditional Division of the International Pizza Challenge and of the Pizza al taglio competition in Parma,...


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

                                                                                                                • Room: Show Floor Demo Area
                                                                                                                Some of your customers love anchovies. So what are you doing to tantalize them and convert others to the tiny fish’s bold taste? Theo Kalogeracos, a chef from Perth, Australia, who has written two pizza cookbooks, is in the “loves anchovies” cohort. He’ll show you best ways to use this... Read More
                                                                                                                Speaker(s)
                                                                                                                Theo Kalogeracos
                                                                                                                Owner-Operator
                                                                                                                Theo & Co Pizzerias

                                                                                                                In the pizzeria business since 1996, Theo Kalogeracos is well known in Perth, Australia, for his inventive pizzas at a succession of popular restaurants. He's written two pizza cookbooks and introduced a brand new menu with different pizza styles and cooking techniques at his latest venture, Theo & Co Pizzeria,...


                                                                                                                  Wednesday, March 21, 2:30 PM - 3:30 PM

                                                                                                                  • Room: S110
                                                                                                                  Are you sensing that diners in your area are comparing you unfairly with other restaurants? What weaknesses do others have in your market that you can turn into an unfair advantage for your pizzeria? Learn how to find your competitors’ vulnerabilities and turn them into sales opportunities for your company.... Read More
                                                                                                                  Speaker(s)
                                                                                                                  Michael Attias
                                                                                                                  RestaurantCateringSoftware.com

                                                                                                                  Michael Attias was the first franchisee of Corky’s BBQ and took catering sales at his Nashville restaurant from zero to more than $1 million a year with high-return, low-cost marketing ideas learned through expensive trial and error. He now helps restaurants, including pizzerias, increase their profits through his consulting and...

                                                                                                                    • Room: Show Floor Demo Area
                                                                                                                    Pizza Expo’s 2016 Pizza Maker of the Year winner Nino Coniglio has earned a reputation for innovative and delicious pizzas based on the Italian and New York traditions. He’ll talk about his approach to the craft and his searches for ingredients that have taken him to Italy and the countryside... Read More
                                                                                                                    Speaker(s)
                                                                                                                    Nino Coniglio
                                                                                                                    Owner-Operator
                                                                                                                    Williamsburg Pizza

                                                                                                                    Our 2016 Pizza Maker of the Year at Pizza Expo, Nino Coniglio operates two Brooklyn units of Williamsburg Pizza and one on the Lower East Side of Manhattan. His pizzas have received accolades in most New York media that cover the dining scene. Nino has toured Italy and incorporated ingredients...

                                                                                                                      • Room: S102-103
                                                                                                                      The success of any good restaurant starts and stops with a strong management team. Creating an effective structure that focuses on required management skills, good communication and individual strength will give your managers the foundation for success. Darren Denington will share his proven systems for taking restaurant managers to a... Read More
                                                                                                                      Speaker(s)
                                                                                                                      Darren Denington
                                                                                                                      Service With Style

                                                                                                                      For the past 20 years, Darren Denington has owned and operated a secret shopping, restaurant coaching and hospitality training company, Service With Style. He focuses on guest services, understanding the guest perspective and team training. Darren has an extensive background in the restaurant industry — as a previous owner, executive...

                                                                                                                        • Room: S104-105
                                                                                                                        Today’s teenagers aren’t just “tomorrow’s consumers” — they’re already one of the most powerful consumer forces in our market today. This young generation of consumers are forming their own brand preferences and developing buying behaviors that are not defined by what we’ve seen from generations previously. It’s a generation of... Read More
                                                                                                                        Speaker(s)
                                                                                                                        Jeff Fromm
                                                                                                                        President
                                                                                                                        FutureCast

                                                                                                                        Jeff Fromm is the president of FutureCast, a consumer trends consultancy owned by the ad agency Barkley. He is the co-author of three recent books, “Marketing to Millennials” (2013), “Millennials With Kids” (2015) and “Marketing to Gen Z” (2018). He has consulted with several global quick-service and chain-restaurant brands and...

                                                                                                                          • Room: S106-107
                                                                                                                          Our panel of high-powered women owner-operators will discuss the opportunities and challenges they face in today’s pizza restaurant industry — and offer advice to other women assuming prominent roles in their companies. Joining moderator Jacque Farrell (Farrelli’s, Tacoma, WA), will be Melissa Ferriman (Crazy Dough’s, Boston), Melissa Rickman (Wholly Stromboli,... Read More
                                                                                                                          Speaker(s)
                                                                                                                          Brittany Saxton
                                                                                                                          Owner
                                                                                                                          Six Hundred Downtown

                                                                                                                          Brittany Saxton is a five-time World Pizza Games champion and a current member of the World Pizza Champions. A 14-year veteran of the pizzeria industry, she is the owner of Six Hundred Downtown in Bellefontaine, Ohio, where she was previously the assistant general manager....

                                                                                                                          Jacque Farrell
                                                                                                                          Co-Founder
                                                                                                                          Farrelli’s Pizza

                                                                                                                          A founding partner with her father, John, of Farrelli’s Wood Fire Pizza, Jacque Farrell helped develop the culture and operational systems at the now 9-unit company. A graduate of the Washington State University hotel and restaurant program, she implemented tools for measuring the financial health of Farrelli’s and for tracking...

                                                                                                                          Melissa Ferriman
                                                                                                                          Owner-Operator
                                                                                                                          Crazy Dough’s Pizza

                                                                                                                          Melissa Ferriman has built Crazy Dough’s in Boston into a 6-store company specializing in inventive fire-grilled and Sicilian pizzas by the slice. In running the Crazy Dough’s “Artisan Slice Bar” for 17 years with her husband Doug, she has gained a multi-layer perspective on operating all aspects of the business....

                                                                                                                          Melissa Rickman
                                                                                                                          Co-Owner and Operator
                                                                                                                          Wholly Stromboli

                                                                                                                          Melissa Rickman, co-founder in 2010 with her husband Eric of Wholly Stromboli Restaurant, has built a $1 million-plus sandwich and pizza restaurant in the small-town of Fort Lupton, CO. She has won awards at the International Pizza Challenge been listed on Denver’s A-List of restaurants and has been featured on...

                                                                                                                            • Room: S113-114
                                                                                                                            Mark Kelnhofer (Returnoningredients.com) has more than 20 years of experience in bottom-line-boosting accounting, including seven years in restaurant cost management. Learn how to apply his unique methodology to discover what producing the menu items for the guest experience really costs you. He’ll show you how to use this data to... Read More
                                                                                                                            Speaker(s)
                                                                                                                            Mark Kelnhofer
                                                                                                                            ReturnOnIngredients.com

                                                                                                                            Mark Kelnhofer is president and CEO of Return on Ingredients, a consulting firm specializing in recipe costing and menu design. He has two decades of accounting experience, seven of those years dedicated to restaurant cost management. Mark holds a master’s degree in business administration and a bachelor’s in accounting. ...

                                                                                                                              • Room: S115-116
                                                                                                                              Customer service expert Micah Solomon unlocks the secret code that can make or break your restaurant, the 10 moments in the customer-service experience that determine whether your guests will ever visit you again. Here’s how to nail those moments, ensure your guests have a great time and make them eager... Read More
                                                                                                                              Speaker(s)
                                                                                                                              Micah Solomon
                                                                                                                              Service Expert and Author
                                                                                                                              SERVICE EXPERT/AUTHOR

                                                                                                                              Micah Solomon is one of America's most popular speakers on building bottom-line growth through customer service. An author and hands-on consultant, he specializes in customer service, company culture, the art of hospitality and the customer experience. His latest business book is "The Heart of Hospitality: Great Hotel and Restaurant Leaders...

                                                                                                                                • Room: S108-109
                                                                                                                                Bring your dough questions and problems to the Dough Doctor and he’s guaranteed to diagnose them and suggest the proper cure. The Pizza Today columnist and fixture at the American Institute of Baking is the recognized authority on pizza dough, and every one of his sessions is loaded with insights... Read More
                                                                                                                                Speaker(s)
                                                                                                                                Tom Lehmann
                                                                                                                                Pizza Dough Specialist
                                                                                                                                The Dough Doctor Consulting

                                                                                                                                Tom Lehmann is a Pizza Expo fixture and one of our most respected and popular speakers. Tom has been director of bakery assistance at the American Institute of Baking in Manhattan, Kan., and a renowned technical advisor and field consultant for the pizza industry. He writes the regular "Dough Doctor"...


                                                                                                                                  Wednesday, March 21, 3:30 PM - 5:00 PM

                                                                                                                                  • Room: S111-112
                                                                                                                                  No matter the style, if you don’t have a good crust for your pizza, you don’t have a quality, great-tasting pie. Sponsored by General Mills, this two-part seminar for all pizza makers features the company’s corporate baker, Bill Weekley and its flour expert, Tom Santos. In Part I — Technical,... Read More
                                                                                                                                  Speaker(s)
                                                                                                                                  Bill Weekley
                                                                                                                                  Corporate Baker
                                                                                                                                  General Mills

                                                                                                                                  Bill Weekley is an Associate R&D Principal Engineer for General Mills in Minneapolis and a longstanding presenter at Pizza Crust Boot Camp....

                                                                                                                                  Tom Santos

                                                                                                                                  With nearly four decades of the baking experience, beginning with owning his own bakery from 1980 to 1997, Tom Santos just celebrated his 20th year with General Mills, where he handles flour sales across the United States....

                                                                                                                                    • Room: S220-221
                                                                                                                                    In recognition of the tremendous talent and drive a new generation of entrepreneurs is bringing to the industry, Pizza Today and Pizza Expo are conducting a nationwide search for the best and brightest pizzeria owner-operators who are under 40 years of age. We’re seeking nominations of pizza entrepreneurs who have been... Read More
                                                                                                                                    Speaker(s)
                                                                                                                                    Scott Wiener
                                                                                                                                    Founder
                                                                                                                                    Scott’s Pizza Tours

                                                                                                                                    Scott Wiener is the founder of Scott's Pizza Tours in New York City, bringing his infectious love for all things pizza to more than 40,000 guests since 2008. He also writes the "Man on the Street" column for Pizza Today magazine and has been featured talking about top pizzerias on...


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

                                                                                                                                      • Room: S104-105
                                                                                                                                      Learn the step-by-step process that allowed two different pizzeria concepts to thrive using similar tools and principles that build healthy working cultures, demand excellence and ensure profitability. Ann Farrell (Farrelli’s in Tacoma, WA) and Christal Spata (Valeo’s, Kenosha, WI) will share tips on how to create a team with individuals... Read More
                                                                                                                                      Speaker(s)
                                                                                                                                      Ann Farrell
                                                                                                                                      Ownership Partner and Training Expert
                                                                                                                                      Farrelli’s Pizza

                                                                                                                                      Ann Farrell shares ownership with her family in the 9-location chain Farrelli’s Pizza in Tacoma, WA. She designed the staff training and culture that allows Farrelli’s to consistently create healthy, profitable working environments. Ann now focuses her energy on helping Farrelli’s and other organizations identify and grow leaders who build...

                                                                                                                                      Christal Spata
                                                                                                                                      Co-Owner and Operator
                                                                                                                                      Valeo’s Pizza

                                                                                                                                      Christal Spata, along with her husband, took over a local , half-century pizzeria location in Kenosha, WI, and turned it around using operational efficiencies, focused hiring and leadership development on the team members which quadrupled their sales. Their second location of Valeo’s, opened in October of 2017, added dine-in...

                                                                                                                                        • Room: S115-116
                                                                                                                                        Overwhelmed by the myriad digital options for promoting your business? Debbie Goldberg, co-founder of 19-unit Fresh Brothers in Southern California, will give you practical and savvy tips on how to best utilize social media platforms such as Twitter, Facebook, SnapChat, Instagram and Google My Business. Learn how these resources allow... Read More
                                                                                                                                        Speaker(s)
                                                                                                                                        Debbie Goldberg
                                                                                                                                        Co-Founder
                                                                                                                                        Fresh Brothers

                                                                                                                                        Debbie Goldberg is the co-founder and former marketing director of Fresh Brothers, a chain of pizzerias located in Southern California. Under her leadership, Fresh Brothers was named one of Inc. Magazine’s "Top 20 Awesome Facebook Fan Pages." Fresh Brothers was listed 46th on QSR Magazine’s "Movers and Shakers” list and...

                                                                                                                                          • Room: S106-107
                                                                                                                                          Sean Brauser, who built Ohio-based Romeo’s Pizza to more than $20 million in annual sales, will discuss his latest venture: Pizzafire. In just three years, this fast-casual concept has grown to more than 30 locations in six states and is poised to get to 100 within the next 24 months.... Read More
                                                                                                                                          Speaker(s)
                                                                                                                                          Sean Brauser
                                                                                                                                          Owner
                                                                                                                                          Pizzafire

                                                                                                                                          Sean started his journey in the pizza business at the age of 24. After graduating college with a degree in Finance and accounting, Sean left his job and bought his first pizzeria in New Jersey. After selling the business 3 years later, Sean moved back home to Ohio....

                                                                                                                                            • Room: S108-109
                                                                                                                                            There are rules of the road for driving customer demand, but often they vary by market size. Listen in as city boy Nick Bogacz (Caliente Pizza & Draft House, Pittsburgh) compares notes with country boy Keith Coffman (Lost River, Bowling Green, KY). Both run million-plus pizzerias, and they’ll help you... Read More
                                                                                                                                            Speaker(s)
                                                                                                                                            Keith Coffman
                                                                                                                                            Owner-Operator
                                                                                                                                            Lost River Pizza

                                                                                                                                            Keith Coffman is the founder and owner of Lost River Pizza Co. and High Tops Bar & Restaurant, both located in Bowling Green, KY. He opened Lost River in 2011 and High Tops in March of 2017, both known for award-winning pizza and extensive craft beer offerings. Keith used his...

                                                                                                                                            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...

                                                                                                                                              • Room: S113-114
                                                                                                                                              In this follow-up to his morning seminar, accounting expert and restaurant consultant Mark Kelnhofer (Returnoningredients.com) will walk you through the steps to re-engineer your menu for success and profitability, using his proven methods and accurate recipe costing as the foundation for higher revenues. Review with him the flaws of the... Read More
                                                                                                                                              Speaker(s)
                                                                                                                                              Mark Kelnhofer
                                                                                                                                              ReturnOnIngredients.com

                                                                                                                                              Mark Kelnhofer is president and CEO of Return on Ingredients, a consulting firm specializing in recipe costing and menu design. He has two decades of accounting experience, seven of those years dedicated to restaurant cost management. Mark holds a master’s degree in business administration and a bachelor’s in accounting. ...

                                                                                                                                                • Room: 102-103
                                                                                                                                                Increasing traffic into your restaurant is a challenge for all operators in today’s tough environment, but with the right systems and strategies you can start building sales. Restaurant consultant Darren Denington has successfully helped restaurants across the country add to their sales with the right marketing tools and a well-trained... Read More
                                                                                                                                                Speaker(s)
                                                                                                                                                Darren Denington
                                                                                                                                                Service With Style

                                                                                                                                                For the past 20 years, Darren Denington has owned and operated a secret shopping, restaurant coaching and hospitality training company, Service With Style. He focuses on guest services, understanding the guest perspective and team training. Darren has an extensive background in the restaurant industry — as a previous owner, executive...


                                                                                                                                                  Thursday, March 22, 9:00 AM - 10:00 AM

                                                                                                                                                  • Room: S222-223
                                                                                                                                                  The average profit margin for U.S. pizzerias is in the neighborhood of 7 percent. Is that enough to justify all of the hard work, headaches and risks you’re taking to operate in the industry? Veteran owner-operator Michael Shepherd, who is now a consultant to the industry, doesn’t think so. He... Read More
                                                                                                                                                  Speaker(s)
                                                                                                                                                  Michael Shepherd
                                                                                                                                                  PerfectingPizza.com

                                                                                                                                                  Michael Shepherd is a four-time World Pizza Champion and president of the pizza resource website perfectingpizza.com. Michael owned and operated three pizzerias in Northwest Ohio for 20 years, growing the small-town locations into a multi-million dollar company using nontraditional marketing methods, out-of-the-box thinking and a systemic approach to operations that...

                                                                                                                                                    • Room: S221
                                                                                                                                                    The distinctive square pizza from the Motor City continues to gain popularity on menus all over the country. Pizza troubadour Scott Wiener, of Scott’s Pizza Tours, recently traveled to Detroit to immerse himself in the style that is sweeping the U.S. He signed up three of the tradition’s big players... Read More
                                                                                                                                                    Speaker(s)
                                                                                                                                                    Jack Guerra, Sr.
                                                                                                                                                    Co-Owner
                                                                                                                                                    Cloverleaf Pizza

                                                                                                                                                    When Gus Guerra started making his mother-in-law’s Sicilian pizza recipe in angled steel pans, he had no idea he was giving birth to an iconic Detroit dish. After leaving Buddy’s, Guerra opened a pizzeria called Cloverleaf, which is still run by his family. Jack Guerra Sr. oversees operations and manages...

                                                                                                                                                    Jeff Smokevitch
                                                                                                                                                    Owner-Operator
                                                                                                                                                    Brown Dog and Blue Pan Pizzerias

                                                                                                                                                    Jeff “Smoke” Smokevitch co-founded and currently operates Brown Dog Pizza, a full-service concept in Telluride, Colo., serving six unique styles of pizza, including his award-winning Detroit Square. He’s also opened two locations Blue Pan Pizza in Denver and was winner of Pizza Triathlon (baking three different styles) at the 2015...

                                                                                                                                                    Larry Simone
                                                                                                                                                    Operations Manager
                                                                                                                                                    Buddy’s Pizza

                                                                                                                                                    Operations Manager Larry Simone joined the team at Buddy’s Pizza in the early 1980s and returned in 2004 as part of the restaurant’s key management staff. He has served as a kitchen manager, manager and general manager at multiple Buddy’s Pizza locations in Detroit and worked to train staff members...

                                                                                                                                                    Scott Wiener
                                                                                                                                                    Founder
                                                                                                                                                    Scott’s Pizza Tours

                                                                                                                                                    Scott Wiener is the founder of Scott's Pizza Tours in New York City, bringing his infectious love for all things pizza to more than 40,000 guests since 2008. He also writes the "Man on the Street" column for Pizza Today magazine and has been featured talking about top pizzerias on...

                                                                                                                                                      • Room: S220
                                                                                                                                                      Pizza operators face countless choices when thinking about partnering with third-party delivery services such as Amazon Restaurants, UberEats, DoorDash, Eat24 and Postmates. With so many options how do you choose the right delivery partner for your business? We bring you three outstanding owner-operators who have delved deeply into the subject... Read More
                                                                                                                                                      Speaker(s)
                                                                                                                                                      Debbie Goldberg
                                                                                                                                                      Co-Founder
                                                                                                                                                      Fresh Brothers

                                                                                                                                                      Debbie Goldberg is the co-founder and former marketing director of Fresh Brothers, a chain of pizzerias located in Southern California. Under her leadership, Fresh Brothers was named one of Inc. Magazine’s "Top 20 Awesome Facebook Fan Pages." Fresh Brothers was listed 46th on QSR Magazine’s "Movers and Shakers” list and...

                                                                                                                                                      Melissa Ferriman
                                                                                                                                                      Owner-Operator
                                                                                                                                                      Crazy Dough’s Pizza

                                                                                                                                                      Melissa Ferriman has built Crazy Dough’s in Boston into a 6-store company specializing in inventive fire-grilled and Sicilian pizzas by the slice. In running the Crazy Dough’s “Artisan Slice Bar” for 17 years with her husband Doug, she has gained a multi-layer perspective on operating all aspects of the business....

                                                                                                                                                      Rick Drury
                                                                                                                                                      Precinct Pizza

                                                                                                                                                      Rick Drury has 25 years of pizza experience. He began as a Dominos’ driver and worked his way up to become a Domino’s multi-unit franchisee and trainer at company-owned stores. Precinct Pizza, his 10-year-old pizzeria concept, is the busiest in Tampa, with annual sales topping $2 million. A second location...


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

                                                                                                                                                        • Room: Show Floor Demo Area
                                                                                                                                                        Wow your customers with some new taste sensations on the pizza menu. Doug Ferriman, an International Pizza Challenge winner from Boston, is constantly experimenting with new ways to make the pies at Crazy Doughs trend-toppers. He’ll demonstrate how he tests new flavors and explain best methods for putting them profitably... Read More
                                                                                                                                                        Speaker(s)
                                                                                                                                                        Doug Ferriman
                                                                                                                                                        Co-Founder
                                                                                                                                                        Crazy Dough's Pizza Co.

                                                                                                                                                        Doug Ferriman is an award-winning pizza maker and the co-founder of 7-unit Crazy Dough’s Pizza in Boston, as well as Oath Craft Pizza, which offers pies bake in less than 90 seconds at three Massachusetts locations. Both companies offer sales by the slice in addition to whole pizzas....


                                                                                                                                                          Thursday, March 22, 11:30 AM - 12:30 PM

                                                                                                                                                          • Room: Show Floor Demo Area
                                                                                                                                                          Colorado owner-pizza maker Jeff Smokevitch excels at baking pies in multiple styles, so much so that he won the triathlon baking title in the Parma, Italy, championships in 2015 with his classic, gluten-free and pan entries. He’s a native Michigander, which makes Detroit-style a particular passion. This sauce-on-top rectangular pie... Read More
                                                                                                                                                          Speaker(s)
                                                                                                                                                          Jeff Smokevitch
                                                                                                                                                          Owner-Operator
                                                                                                                                                          Brown Dog and Blue Pan Pizzerias

                                                                                                                                                          Jeff “Smoke” Smokevitch co-founded and currently operates Brown Dog Pizza, a full-service concept in Telluride, Colo., serving six unique styles of pizza, including his award-winning Detroit Square. He’s also opened two locations Blue Pan Pizza in Denver and was winner of Pizza Triathlon (baking three different styles) at the 2015...


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

                                                                                                                                                            • Room: Show Floor Demo Area
                                                                                                                                                            Weighing in at 12 pounds, this 26-inch round pies is as thick as a Sicilian pizza and broken into four sections — one-quarter cheese, one-quarter white garlic, one-quarter Greek and a quarter “Godfather” (prosciutto, capicola, salami, etc.). When this pizza hits the dining room, customers reach for their phones and... Read More
                                                                                                                                                            Speaker(s)
                                                                                                                                                            Anthony DeSousa
                                                                                                                                                            Owner-Operator
                                                                                                                                                            Antonio’s Real NY Pizza

                                                                                                                                                            Anthony “Antonio” DeSousa is a fourth-generation Italian New Yorker who decided to head west in 2006 at age 38. In Estes Park, CO, he found tremendous beauty surrounding a culinary desert and a glaring lack of Italians. Out of necessity, he made Sicilian pies for his family at home and...


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