Days to Show

March 4 - 7, 2019
Exhibits Open: March 5, 2019
Las Vegas Convention Center

Sunday, March 03, 1:00 PM - 3:00 PM

  • Room: N110
  • Session Number: W05
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
Organizational Consultant & Leadership Coach
Farrelli's Pizza and Align & Unify 2 Thrive

Ann Farrell lives in the Pacific Northwest in Sumner WA. She shares ownership with her family in the 9-location chain Farrelli’s Pizza. Ann designed the processes and training that allows Farrelli’s to consistently re-create healthy PROFITABLE working environments. In 2017 Ann started Align & Unify 2...

Mike Rutledge
Director of Kitchen Systems
Farrelli’s Pizza

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....



Sunday, March 03, 1:00 PM - 5:00 PM

  • Room: N109
  • Session Number: W01
If you’re planning on opening a pizzeria, this workshop is a vital first step. Veteran pizzeria owner 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 task of opening a restaurant into... Read More
Speaker(s)
Michael Shepherd
Owner-Operator and Consultant
GrowingPizza.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...


  • Room: N101
  • Session Number: W02
Great leaders are made by great systems. Proper systems force valuable communications among staff and ensure profitability. They enable a restaurant owner to control operations even when they are not in sight. In this first part of Restaurant Business Essentials, Fred Langley of TheRestaurantExpert.com will help attendees identify who they... Read More
Speaker(s)
Fred Langley
Partner, Expert Coach and Director of Operations
www.TheRestaurantExpert.com

Fred Langley is a partner, the director of operations and expert coach for TheRestaurantExpert.com. He leads the company’s consulting services, coaching members, conducting seminars and overseeing the training and technical support team for the company’s restaurant management software, SMART Systems Pro. Langley has been with TheRestaurantExpert.com since 2006. He became...


  • Room: N102
  • Session Number: W03
Do you have a strategic marketing approach and thoughtful branding that fosters an emotional connection with your customers? Clayton Krueger leads effective marketing initiatives for thriving regional chain Farrelli’s Wood-Fire Pizza in the Pacific Northwest. He’ll share methods he uses to build his company’s brand. Take-home tools included. T Additional registration... Read More
Speaker(s)
Clayton Krueger
Director of Marketing & Communications
Farrelli's Pizza

A specialist in pizzeria branding and an early adapter to digital marketing, Clayton Krueger is the director of marketing for 9-unit Farrelli's Wood Fire Pizza. He is a regular Pizza Expo speaker and an authority on pizzeria marketing strategies and tactics....


  • Room: N103
  • Session Number: W04
If you’re looking for more revenue and profit, you’ve come to the right place. Mike Bausch, founder of Andolini’s in Tulsa, Oklahoma, will discuss concept and menu development, marketing strategies, employee training, community involvement and more — all geared to aid your bottom line. Additional registration fee....
Speaker(s)
Mike Bausch
Owner-Operator
Andolini’s Pizzeria

Mike Bausch moved from California to Oklahoma in 2005 to found Andolini’s Pizzeria at the age of 22. He has since transformed what began as a 1,500-square-foot pizzeria with 10 employees into a multi unit restaurant business with more than 300 employees. Andolini's currently has 7 highly profitable locations in...



Monday, March 04, 8:00 AM - 12:00 PM

  • Room: N109
  • Session Number: W06
Many pizzeria operators don’t take the time to build out financial projections and plan their profit potential. Veteran pizza operator and consultant Michael Shepherd will show you in Part II how easy it is to create a comprehensive set of financial projections to share with potential investors and banks —... Read More
Speaker(s)
Michael Shepherd
Owner-Operator and Consultant
GrowingPizza.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...


  • Room: N101
  • Session Number: W07
Operating a restaurant has not changed much fundamentally over the years, but running a profitable restaurant has. In this second part of Restaurant Business Essentials, experienced industry consultant Fred Langley will show you how to manage and control two of your biggest expenses: food and labor costs. He’ll give you... Read More
Speaker(s)
Fred Langley
Partner, Expert Coach and Director of Operations
www.TheRestaurantExpert.com

Fred Langley is a partner, the director of operations and expert coach for TheRestaurantExpert.com. He leads the company’s consulting services, coaching members, conducting seminars and overseeing the training and technical support team for the company’s restaurant management software, SMART Systems Pro. Langley has been with TheRestaurantExpert.com since 2006. He became...


  • Room: N110
  • Session Number: W08
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. Ann Farrell helped build the systems that allowed her family’s pizzeria business to expand into nine locations, doing more than $20 million... Read More
Speaker(s)
Ann Farrell
Organizational Consultant & Leadership Coach
Farrelli's Pizza and Align & Unify 2 Thrive

Ann Farrell lives in the Pacific Northwest in Sumner WA. She shares ownership with her family in the 9-location chain Farrelli’s Pizza. Ann designed the processes and training that allows Farrelli’s to consistently re-create healthy PROFITABLE working environments. In 2017 Ann started Align & Unify 2...

Mike Rutledge
Director of Kitchen Systems
Farrelli’s Pizza

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: N102
  • Session Number: W09
The pie-in-the-sky number for years has been that elusive $1,000,000 in sales. Is it easier or more difficult to reach today? What steps do you need to take to hit that magical mark? What protocols need to be put in place to build your business to those heights? Dan Collier... Read More
Speaker(s)
Dan Collier
Owner-Operator
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
Executive Chef| Consultant| Speaker
Glenn Cybulski Restaurant Consulting

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


  • Room: N103
  • Session Number: W10
Don't miss this opportunity to participate in an expanded session with Tom Lehmann/The Dough Doctor. Bring your note pads and a sharp pencil to take notes on dough formulas and processing as well as tips for managing your dough under different shop conditions. The Dough Doctor will address many current... 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"...


Monday, March 04, 12:30 PM - 1:30 PM

  • Room: N113
Peter Reinhart shares highlights of his journey in search of pizza perfection, via his blog and television series, Pizza Quest. In addition to interviewing many of the pizza greats (of all styles), Peter has discovered some of the universal qualities that separate the good from the great. As he has... Read More
Speaker(s)
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...


    Monday, March 04, 1:30 PM - 2:30 PM

    • Room: N111
    The sky is the limit with your menu offerings. Why hold back? Professional creative experimenter extraordinaire Mike Bausch will show you how to move from mundane to mind-blowing....
    Speaker(s)
    Mike Bausch
    Owner-Operator
    Andolini’s Pizzeria

    Mike Bausch moved from California to Oklahoma in 2005 to found Andolini’s Pizzeria at the age of 22. He has since transformed what began as a 1,500-square-foot pizzeria with 10 employees into a multi unit restaurant business with more than 300 employees. Andolini's currently has 7 highly profitable locations in...


      Monday, March 04, 1:45 PM - 3:00 PM

      • Room: N113
      A restaurant company without systems in place is a nightmare waiting to happen. In order to achieve your full potential, you must have proper systemization. Long-time Pizza Expo favorite TJ Schier returns to tell you about proven systems that withstand the test of time and ensure long-term operating success. ...
      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 04, 2:45 PM - 3:45 PM

        • Room: N111
        As America’s Pizza Customer — fanatic and tour operator Scott Wiener is in pizzerias daily. He sees the good, the bad and the ugly. Here are the main points of failure he sees from a customer perspective and what operators can do to better serve, impress and retain customers....
        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...


          Monday, March 04, 3:30 PM - 4:45 PM

          • Room: N113
          Technology changes fast. Keep up or fall behind! In this session, veteran pizza company leader Jacque Farrell will walk attendees through the systems and practices her company have recently implemented in order to stay ahead of the curve....
          Speaker(s)
          Clayton Krueger
          Director of Marketing & Communications
          Farrelli's Pizza

          A specialist in pizzeria branding and an early adapter to digital marketing, Clayton Krueger is the director of marketing for 9-unit Farrelli's Wood Fire Pizza. He is a regular Pizza Expo speaker and an authority on pizzeria marketing strategies and tactics....

          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...

          Mike Rutledge
          Director of Kitchen Systems
          Farrelli’s Pizza

          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....


            Monday, March 04, 4:00 PM - 5:00 PM

            • Room: N111
            In a cutthroat business where most fail within six months, what factors allow certain operators to stay open and financially viable for decades? Veteran pizzeria owner Scott Anthony sits down with representatives of three operations that have mastered longevity. They’ll tell you what has helped them thrive so that you... Read More
            Speaker(s)
            Giovanni Cesarano
            King Emberto Restaurant

            Giovanni Cesarano is Owner of King Umberto pizza New York and 2018 Caputo Cup Champion. He has 20 years in the pizza business and is a 2nd generation owner of King Umberto, which opened in 1976....

            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...

            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....

            Tony Troiano
            Owner-Operator
            J.B.ALBERTO'S PIZZA

            Owner of one of the nation's busiest delivery and carryout operations, J.B. Alberto's Pizza in Chicago, Tony Troiano has a reputation for producing a high-quality product, providing stellar customer service and dedicating his time to the community he serves. A 40-year veteran of the highly competitive Chicago pizza market, he...


              Monday, March 04, 5:00 PM - 6:00 PM

              • Room: N113
              Sometimes the key to growth resides in your ability to acquire capital from outside investors. Sometimes investors come looking for you, but their offers are too good to be true and create larger problems down the road. If you’re going to take on investment money, there are concessions you’ll need... Read More
              Speaker(s)
              Doug Ferriman
              Co-Founder
              Crazy Dough's Pizza Co.

              Doug Ferriman is a serial pizza/food entrepreneur with 20 years in the pizza business along side his wife Melissa, founding Crazy Dough’s Pizza an artisan slice bar, Oath Craft Pizza and recently the Craft Food Hall Project a next generation dining destination and concept incubator. Doug’s passion for all things...


                Tuesday, March 05, 8:30 AM - 9:30 AM

                • Room: N251
                When Chris Bianco started Pizzeria Bianco in the back corner of a Phoenix grocery store in 1988, he had no idea that he would become a driving force in the artisanal pizza movement. All he knew was that his food would reflect the respect and sincere intention that he brings... Read More
                Speaker(s)
                Chris Bianco
                Pizzeria Bianco, Pane Bianco, Tratto

                When Chris Bianco started Pizzeria Bianco in the back corner of a Phoenix grocery store in 1988, he had no idea that he would become a driving force in the artisanal pizza movement. All he knew was that his food would reflect the respect and sincere intention that he brings...


                Tuesday, March 05, 8:30 AM - 10:00 AM

                • Room: Show Floor Demo Area
                • Session Number: W11
                Nobody has more expertise and experience with a vast array of pizza styles than Tony Gemignani. In Part I of his workshop he’ll lay the foundation by going over starters and dough prep techniques designed to hone in on different crust types. Come ready to learn, as this will set... Read More
                Speaker(s)
                Tony Gemignani
                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 05, 9:00 AM - 11:00 AM

                • Room: N103
                Boxers train for matches … why wouldn’t you train to open your next pizzeria? If it were easy, anyone could do it. And restaurants wouldn’t fail at an astounding clip. Here, experienced operator Pasquale di Diana shows you how to “train” for the next fight — your forthcoming opening....
                Speaker(s)
                Pasquale Di Diana
                Owner-Operator
                Bacci Pizzerias

                Working in his family business since he was 13 and being involved with over twenty store openings, Pasquale has learned the hard way how to bring restaurants from start up to profitability. He currently owns six restaurants in the Chicagoland Area and offers Coaching and Consulting services to restaurant...


                  Tuesday, March 05, 9:30 AM - 11:00 AM

                  • Room: N101
                  No matter the style, if you don’t have a good crust for your pizza, you don’t have a quality, great-tasting pizza. Pizza Crust Boot Camp is for all pizza makers. It is designed to teach attendees how to improve pizza-crust production techniques, how to troubleshoot dough problems and  how to... Read More
                  Speaker(s)
                  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
                  Account Executive
                  General Mills

                  Tom has nearly 40 years of the baking experience beginning in 1980 with owning and operating a full line retail bakery for 18 years. He just celebrated his 20 year anniversary with General Mills and works as Account Executive with National Flour Sales throughout the United States and Puerto Rico....

                    • Room: N102
                    Pizza Expo has the session you’ve all been asking for!  This session will help you part ways with team members and managers who just are not working out for one reason or another.  We will tackle this sensitive topic from 2 perspectives.  First, will go over how stay legally compliant... Read More
                    Speaker(s)
                    Ann Farrell
                    Organizational Consultant & Leadership Coach
                    Farrelli's Pizza and Align & Unify 2 Thrive

                    Ann Farrell lives in the Pacific Northwest in Sumner WA. She shares ownership with her family in the 9-location chain Farrelli’s Pizza. Ann designed the processes and training that allows Farrelli’s to consistently re-create healthy PROFITABLE working environments. In 2017 Ann started Align & Unify 2...

                    Madison Soelling
                    HR Generalist
                    Farrelli's Wood Fire Pizza

                    Born into and raised in the restaurant industry. I have worked in my family's business since I was twelve years old. I started in the dish pit and have worked every job on the front lines. I spent five years as a General Manager, two years as...

                      • Room: N113
                      To succeed in this business, your employees need to execute at a high level. Since winners are made, and not born, it is up to you to consciously build a team of top performers. In this energetic session, one of our most popular returning speakers will tell you how....
                      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: N109
                        So, you have a great Gluten Free recipe, now what? In this seminar, Vincent will share his insight on how to train your teams to better understand the Gluten Free consumer’s mindset and what triggers their impulses to make a purchase. He’ll be sharing innovative and creative ways to build... Read More
                        Speaker(s)
                        Vincent Rotolo
                        Owner and Operator
                        Good Pie

                        Vincent Rotolo is the owner and operator of Good Pie in Las Vegas. He has been dedicated to making the world’s best Gluten Free pizza for over a decade. In 2017 he won 2nd place for his Detroit Style gluten free pizza at The Las Vegas Pizza Expo and placed...

                          • Room: N111
                          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...


                            Tuesday, March 05, 10:30 AM - 11:30 AM

                            • Room: Show Floor Demo Area
                            The growing vegan market comprises a prime opportunity for pizzeria operators to appeal to a new demographic. It’s easier than you think to cater to them and eliminate a group’s veto vote....
                            Speaker(s)
                            Scott Sandler
                            Owner
                            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 05, 11:30 AM - 12:30 PM

                            • Room: Show Floor Demo Area
                            Legendary pizza maker Chris Bianco will double down his Pizza Expo commitment by following his opening keynote address later in the day with a demo where he walks attendees through some of his favorite menu items....
                            Speaker(s)
                            Chris Bianco
                            Pizzeria Bianco, Pane Bianco, Tratto

                            When Chris Bianco started Pizzeria Bianco in the back corner of a Phoenix grocery store in 1988, he had no idea that he would become a driving force in the artisanal pizza movement. All he knew was that his food would reflect the respect and sincere intention that he brings...


                            Tuesday, March 05, 12:30 PM - 1:30 PM

                            • Room: Show Floor Demo Area
                            The next big pizza wave? You guessed it — Roman. In this informative demonstration, the one and only Tony G. will show you how to get it right in your shop....
                            Speaker(s)
                            Tony Gemignani
                            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 05, 1:30 PM - 2:30 PM

                            • Room: Show Floor Demo Area
                            Most menus have winners and losers. We’re after only winners here, baby! Sit in and get some ideas to grow your offerings, appeal and profitability....
                            Speaker(s)
                            Mike Rutledge
                            Director of Kitchen Systems
                            Farrelli’s Pizza

                            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....


                            Tuesday, March 05, 2:30 PM - 3:30 PM

                            • Room: N111
                            Beer enthusiasts will seek you out if you provide a worthy beer list they can’t get around the corner. Let Nick Bogacz of Caliente Pizza & Drafthouse in Pittsburgh show you how to build a winning lineup that will bring customers in....
                            Speaker(s)
                            Nick Bogacz
                            Owner-Operator
                            Caliente Pizza & Draft House

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

                              • Room: N110
                              The key to a happy healthy work crew is clear expectations, well defined roles, and honest communication!  In this session you will learn strategies and tactics so you can build teams that exceed all of your business goals. This is going to be a fun interactive session that provides immediate... Read More
                              Speaker(s)
                              Ann Farrell
                              Organizational Consultant & Leadership Coach
                              Farrelli's Pizza and Align & Unify 2 Thrive

                              Ann Farrell lives in the Pacific Northwest in Sumner WA. She shares ownership with her family in the 9-location chain Farrelli’s Pizza. Ann designed the processes and training that allows Farrelli’s to consistently re-create healthy PROFITABLE working environments. In 2017 Ann started Align & Unify 2...

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

                                Mike Bausch moved from California to Oklahoma in 2005 to found Andolini’s Pizzeria at the age of 22. He has since transformed what began as a 1,500-square-foot pizzeria with 10 employees into a multi unit restaurant business with more than 300 employees. Andolini's currently has 7 highly profitable locations in...

                                • Room: N103
                                Have dough questions? Of course you do. And the Dough Doctor has the answers! Sit in on this Q&A and ask our resident dough expert what’s on your mind....
                                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"...

                                  • Room: N109
                                  What’s the secret formula to restaurant profitability? Scott Sandler of Pizza Head in St. Louis says there may not be a magic bullet, but he’ll teach you how to look at cost of goods sold, payroll and other expenses so that you can plan to make the profit margins you... Read More
                                  Speaker(s)
                                  Scott Sandler
                                  Owner
                                  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...

                                    • Room: N113
                                    Should you loathe or embrace third-party delivery? Why? In this seminar, veteran pizza entrepreneur Rachel Cope will share tips for getting the most mileage out of these services....
                                    Speaker(s)
                                    Rachel Cope
                                    CEO/Founder
                                    Empire Slice House

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

                                      • Room: N102
                                      If you aren’t in on the video game, you’re behind. Plain and simple. Learn how to produce and publish videos to a variety of outlets that will entertain and reach your customers with your creative message — all for cheap!...
                                      Speaker(s)
                                      Clayton Krueger
                                      Director of Marketing & Communications
                                      Farrelli's Pizza

                                      A specialist in pizzeria branding and an early adapter to digital marketing, Clayton Krueger is the director of marketing for 9-unit Farrelli's Wood Fire Pizza. He is a regular Pizza Expo speaker and an authority on pizzeria marketing strategies and tactics....


                                        Tuesday, March 05, 3:30 PM - 4:30 PM

                                        • Room: Show Floor Demo Area
                                        Renown Italian Pizza Chef and World Champion Pizza Maker Michele Croccia and Chicago Master Pizza Maker and Instructor Leo Spizzirri will compare notes when talking about pizza, dough, leavening agents and yeast. These two Master Instructors from two different continents will use different types of yeast to make two amazing... Read More
                                        Speaker(s)
                                        Leo Spizzirri
                                        The Pizza Project Group

                                        A native from Chicago, Leo Spizzirri has spent a lifetime supporting the pizza and baking industry with his expertise in dough rheology and high speed manufacturing. His responsibilities in commercial artisan bread and frozen pizza have led him to stand in the forefront of dough and pizza innovations where...

                                        Michele Croccia
                                        Scuola Italiana Pizzaioli

                                        Michele Croccia is born and lives in the Cilento National Park, located in the region of Campania. Master Instructor of Scuola Italiana Pizzaioli since 2008, in addition to him being a teacher, he owns and runs two pizza shops. Michele is also defined with the term “the farmer pizzamaker” given...


                                        Tuesday, March 05, 3:30 PM - 5:00 PM

                                        • Room: N101
                                        No matter the style, if you don’t have a good crust for your pizza, you don’t have a quality, great-tasting pizza. Pizza Crust Boot Camp is for all pizza makers. It is designed to teach attendees how to improve pizza-crust production techniques, how to troubleshoot dough problems and  how to... Read More
                                        Speaker(s)
                                        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
                                        Account Executive
                                        General Mills

                                        Tom has nearly 40 years of the baking experience beginning in 1980 with owning and operating a full line retail bakery for 18 years. He just celebrated his 20 year anniversary with General Mills and works as Account Executive with National Flour Sales throughout the United States and Puerto Rico....


                                          Tuesday, March 05, 4:00 PM - 5:00 PM

                                          • Room: N102
                                          Sometimes, the best way to flourish is to become a pillar of your community. It has worked well for Scott Anthony over the years, and he’ll show you how you can follow his lead and become a local leader....
                                          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: N110
                                            The hottest trend amongst progressive pizza makers today? Blending flours. Here, dough expert John Arena will show attendees how to experiment with blends that will yield a crust far superior to the competition down the street....
                                            Speaker(s)
                                            John Arena
                                            Co-owner and Chef
                                            Metro Pizza

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

                                              • Room: N111
                                              Do you blindly set prices based on the competition? If so, you’re in trouble. Let former operator-turned-consultant Michael Shepherd walk you through the process of determining how to correctly price each and every item on your menu....
                                              Speaker(s)
                                              Michael Shepherd
                                              Owner-Operator and Consultant
                                              GrowingPizza.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...

                                                • Room: N109
                                                Going into the restaurant business with your spouse is no easy task — you’re together 24/7, often in high-stress situations. Here, couples with experience navigating the scene together tell you how they do it....
                                                Speaker(s)
                                                Eric Rickman
                                                Co-Founder
                                                Wholly Stromboli

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

                                                Giovanna Di Diana

                                                Giovanna has been in the hospitality business for over 15 years and along with her husband now owns six pizza restaurants in the Chicagoland area. The couple also coaches owner couples on how to work together as a team, overcome the stress and challenges of owning a restaurant, and...

                                                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 East Coast Eatery featuring NY Style pizza and Stromboli 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...

                                                Pasquale Di Diana
                                                Owner-Operator
                                                Bacci Pizzerias

                                                Working in his family business since he was 13 and being involved with over twenty store openings, Pasquale has learned the hard way how to bring restaurants from start up to profitability. He currently owns six restaurants in the Chicagoland Area and offers Coaching and Consulting services to restaurant...

                                                  • Room: N103
                                                  Create the employee schedules based upon the needs of your establishment according to your revenue rather than fulfilling the needs and hours requested by your employees- this is paramount in your revenue sales....
                                                  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....


                                                    Tuesday, March 05, 5:30 PM - 9:30 PM

                                                    • Room: Bus Slot #13
                                                    • Session Number: W12
                                                    Here's your chance to take a bus tour of the three top Las Vegas pizzerias hosted by Scott Wiener, famous for his New York Pizza Tours. Attendees with a purchased ticket for the tour will taste the pizza, sample local beers, see the kitchens, and meet the owners of Pizza... Read More
                                                    Speaker(s)
                                                    Scott Wiener
                                                    Founder
                                                    Scott’s Pizza Tours

                                                    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 06, 8:30 AM - 9:30 AM

                                                    • Room: N251
                                                    Sammy Mandell is a visionary entrepreneur. He opened his first pizzeria when he was just 23 years old in 2007, bringing a slice concept to a late-night district in Dallas, Texas. The business has persevered many obstacles in its first decade. In 2014, Sammy renovated and rebranding the neighborhood pizzeria... Read More
                                                    Speaker(s)
                                                    Sammy Mandell
                                                    Greenville Avenue Pizza Company

                                                    At the age of 24, Sammy Mandell started Greenville Avenue Pizza Company. He has grown the business from just an idea to a very recognized Dallas brand that employs over 60 people....


                                                    Wednesday, March 06, 8:30 AM - 10:00 AM

                                                    • Room: Show Floor Demo Area
                                                    • Session Number: W13
                                                    After you have the foundation from Part I, Tony will spend the second session delving into the nuances and techniques it takes to master New York, Sicilian, Grandma and Neapolitan pies. T Additional registration fee. ...
                                                    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 06, 9:00 AM - 11:00 AM

                                                    • Room: N103
                                                    Catering offers restaurateurs a great opportunity to grow sales without impacting dine-in service. If you are looking to add a component that will increase your business and expose your brand to new customers, catering just might be the answer. In this seminar, catering expert Michael Attias will help you lay... 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...


                                                      Wednesday, March 06, 9:30 AM - 11:00 AM

                                                      • Room: N111
                                                      You better be known for your food — that’s the price of admission in today’s restaurant scene. But, can you also be known for your service style? You absolutely can. Micah Solomon will teach you how to develop your own style and thrive with it, ensuring repeat customers for years... 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: N101
                                                        No matter the style, if you don’t have a good crust for your pizza, you don’t have a quality, great-tasting pizza. Pizza Crust Boot Camp is for all pizza makers. It is designed to teach attendees how to improve pizza-crust production techniques, how to troubleshoot dough problems and  how to... Read More
                                                        Speaker(s)
                                                        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
                                                        Account Executive
                                                        General Mills

                                                        Tom has nearly 40 years of the baking experience beginning in 1980 with owning and operating a full line retail bakery for 18 years. He just celebrated his 20 year anniversary with General Mills and works as Account Executive with National Flour Sales throughout the United States and Puerto Rico....

                                                          • Room: N113
                                                          Peter Reinhart, author and host of Pizza Quest, moderates a panel discussion with two legendary dough masters, Brian Spangler of Apizza Scholls, and John Arena, of Metro Pizza. Together, they will explore many of the choices and options facing pizza makers in terms of formulation and fermentation in search of... 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....

                                                          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...

                                                            • Room: N109
                                                            Pizza Today associate editor Denise Greer interviews some of the industry’s brightest young pizza stars. These are the entrepreneurs that are setting the course for the future. Hear what they have to say!...
                                                            Speaker(s)
                                                            Ali Haider
                                                            Pizzaiolo
                                                            786 Degrees Wood Fired Pizza Co

                                                            Self-taught Chef Pizzaiolo Ali Haider, ex Lamborghini spokes model, a cerebral chef if there ever was one, isn’t your ordinary Pizzaiolo. Besides winning in Parma Italy, being on the cover of Pizza Magazines, he got his restaurant, 786 Degrees, ranked as the Best Restaurants in California by...

                                                            Bob Wagner
                                                            Co-Owner
                                                            Need Pizza

                                                            Bob Wagner co-owner/operator Need Pizza Cedar Rapids, Iowa. Service industry lifer and independent pizzeria entrepreneur. Husband and father of 3 and pizza patriarch of the Need family. ...

                                                            Denise Greer
                                                            Associate Editor
                                                            Pizza Today

                                                            Denise Greer is Associate Editor at Pizza Today....

                                                            Rachel Cope
                                                            CEO/Founder
                                                            Empire Slice House

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

                                                              • Room: N102
                                                              So you may think you’ve heard it all about restaurant systems after the first few days … but you haven’t! Here, Mike Bausch will specifically address the systems you’ll need not just to maintain your daily operations, but to grow your business. If you are growth minded and looking to... Read More
                                                              Speaker(s)
                                                              Mike Bausch
                                                              Owner-Operator
                                                              Andolini’s Pizzeria

                                                              Mike Bausch moved from California to Oklahoma in 2005 to found Andolini’s Pizzeria at the age of 22. He has since transformed what began as a 1,500-square-foot pizzeria with 10 employees into a multi unit restaurant business with more than 300 employees. Andolini's currently has 7 highly profitable locations in...


                                                                Wednesday, March 06, 10:30 AM - 11:30 AM

                                                                • Room: Show Floor Demo Area
                                                                The sky’s the limit when it comes to ravioli fillings. From pumpkin to pesto to everything in between, there are just so many ways to customize one of America’s favorite pasta dishes. This demo was so popular at Pizza & Pasta Northeast in Atlantic City that we decided to bring... 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...


                                                                Wednesday, March 06, 11:30 AM - 12:30 PM

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


                                                                Wednesday, March 06, 12:30 PM - 1:30 PM

                                                                • Room: Show Floor Demo Area
                                                                How you blend and use cheeses can make a major difference in your pizza and pasta dishes. Learn how a variety of cheeses can work in concert to energize your menu....
                                                                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 Rock 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 06, 1:30 PM - 2:30 PM

                                                                • Room: Show Floor Demo Area
                                                                Sourdough provides more than natural leavening — it also gives pizza dough unparalleled flavor. Working with it can be a little finicky initially, but as with everything else … practice makes perfect. In this demo, Scottie Rivera will get you started off on the right foot....
                                                                Speaker(s)
                                                                Scottie Rivera
                                                                Owner/Operator
                                                                Scottie’s Pizza Parlor

                                                                Scottie Rivera opened Scottie’s Pizza Parlor in Portland, Oregon in 2015, serving naturally leavened ‘Newyorkapolitan’ pies and slices inspired by the old-school pizzerias he frequented during his youth in Brooklyn. By paying living wages and offering health benefits, Scottie runs a workplace where pizzamakers are valued and respected....


                                                                Wednesday, March 06, 2:30 PM - 3:30 PM

                                                                • Room: Show Floor Demo Area
                                                                Think desserts have to be mundane and lag in sales? Think again! Chef Theo Kalogeracos is coming all the way from Australia to show you how to liven your dessert offerings....
                                                                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,...

                                                                • Room: N103
                                                                Chances are the overwhelming percentage of your sales occur after 5 p.m. Many pizzerias don’t even bother opening for lunch. That’s a mistake, and Siler Chapman and Mike Shepherd will show you why. Don’t neglect a daypart that can add revenue to your business!...
                                                                Speaker(s)
                                                                Michael Shepherd
                                                                Owner-Operator and Consultant
                                                                GrowingPizza.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...

                                                                Siler Chapman
                                                                Vice President
                                                                PerfectingPizza.com

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

                                                                  • Room: N110
                                                                  A well-incentivized management team can work wonders for your pizza business. In this seminar, Dan Collier will tell attendees how they can structure a program that allows management — and your pizzeria — to thrive....
                                                                  Speaker(s)
                                                                  Dan Collier
                                                                  Owner-Operator
                                                                  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: N102
                                                                    Millenials sometimes get a bad rap from the older generation, but the fact is that they are comprising your workforce today and you need to meet them where they are and manage their performance. And it’s not as difficult as you may think. Let expert Ashira Prossack show you how....
                                                                    Speaker(s)
                                                                    Ashira Prossack

                                                                    Ashira Prossack is a Millennial & Gen Z Engagement Expert helping businesses understand, engage, attract, and retain the next generation of talent. As a Millennial herself, she offers companies an inside perspective on generational challenges. Ashira’s background includes 13 years in Management & HR, with 5 years focused on Retail...

                                                                      • Room: N109
                                                                      Women occupy an ever-growing place in the pizza industry, we’re proud to say. In this panel discussion, veteran entrepreneur Jacque Farrell talks to a handful of women who are making a difference in their local pizza scenes....
                                                                      Speaker(s)
                                                                      Ann Farrell
                                                                      Organizational Consultant & Leadership Coach
                                                                      Farrelli's Pizza and Align & Unify 2 Thrive

                                                                      Ann Farrell lives in the Pacific Northwest in Sumner WA. She shares ownership with her family in the 9-location chain Farrelli’s Pizza. Ann designed the processes and training that allows Farrelli’s to consistently re-create healthy PROFITABLE working environments. In 2017 Ann started Align & Unify 2...

                                                                      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 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 East Coast Eatery featuring NY Style pizza and Stromboli 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...

                                                                      Rachel Cope
                                                                      CEO/Founder
                                                                      Empire Slice House

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


                                                                        Wednesday, March 06, 3:30 PM - 5:00 PM

                                                                        • Room: N101
                                                                        No matter the style, if you don’t have a good crust for your pizza, you don’t have a quality, great-tasting pizza. Pizza Crust Boot Camp is for all pizza makers. It is designed to teach attendees how to improve pizza-crust production techniques, how to troubleshoot dough problems and  how to... Read More
                                                                        Speaker(s)
                                                                        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
                                                                        Account Executive
                                                                        General Mills

                                                                        Tom has nearly 40 years of the baking experience beginning in 1980 with owning and operating a full line retail bakery for 18 years. He just celebrated his 20 year anniversary with General Mills and works as Account Executive with National Flour Sales throughout the United States and Puerto Rico....


                                                                          Wednesday, March 06, 3:30 PM - 5:30 PM

                                                                          • Room: N111-114
                                                                          Hear the Finalists Speak and Vote for the Award Winner Free for All Registered Attendees. Join the crowd on Wednesday afternoon as Pizza Today and Pizza Expo hand out the industry’s second Young Entrepreneur Award. Nominations were open from October through mid-December and three finalists under age 40 were chosen. Each finalist is being asked to give a 15-minute talk... Read More
                                                                          Speaker(s)
                                                                          Alex Koons
                                                                          Purgatory Pizza

                                                                          https://www.eatpurgatorypizza.com/...

                                                                          Mitchell Rotolo
                                                                          Rotolo’s Craft & Crust

                                                                          https://rotolos.com/craftandcrust/...

                                                                          Rita Halkias
                                                                          Cheshire Pizza & Ale

                                                                          http://www.cheshirepizza.com/...


                                                                            Wednesday, March 06, 4:00 PM - 5:00 PM

                                                                            • Room: N103
                                                                            No matter the size of your city, you can turn your pizzeria into a destination establishment. Melissa Rickman has done that in her town, and now she wants to show you how to do it in yours!...
                                                                            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 East Coast Eatery featuring NY Style pizza and Stromboli 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...

                                                                              • Room: N102
                                                                              While technology is great and highly effective, sometimes it’s important to mix in some old-school marketing techniques. Scott Anthony has done so to great success, and he’s eager to show you how to pull it off in your neighborhood as well....
                                                                              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: N110
                                                                                How can you serve and profit from the largest generation of customers in history? What strategies that worked for Baby Boomers and other generations do not work for Millennials? What are they looking for in a restaurant experience? If you’re not up to snuff on Millennials, you need to sit... 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: N109
                                                                                  Join industry expert Darren Tristano as he identifies restaurant design trends that impact consumer patronage and support sales growth. These trends will cover off-premise sales strategy, occasion based dining, leveraging technology in the consumer experience and automation efficiency. Discussing best practices in restaurant design elements, attendees will take away a... Read More
                                                                                  Speaker(s)
                                                                                  Darren Tristano
                                                                                  CEO
                                                                                  FoodserviceResults

                                                                                  Darren Tristano is the CEO of FoodserviceResults, a foodservice research and insights firm. A trend expert in the foodservice industry, he provides industry insights and perspectives on consumer and menu trends, restaurant chain and concept growth and market performance and intelligence. Darren co-founded Technomic Information Services with Ron Paul and held...


                                                                                    Thursday, March 07, 10:30 AM - 11:30 AM

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

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


                                                                                    Thursday, March 07, 11:30 AM - 12:30 PM

                                                                                    • Room: Show Floor Demo Area
                                                                                    One pizza type that will never lose favor: New York Style. Our dough expert John Arena will show you how to make an authentic New York dough that will have customers thinking they’re in Manhattan or Brooklyn....
                                                                                    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...


                                                                                    Thursday, March 07, 12:30 PM - 1:30 PM

                                                                                    • Room: Show Floor Demo Area
                                                                                    Pulling off a great strom can make all the difference when it comes to menu expansion. You already have all the ingredients you need on hand. Why not take your menu to the next level? Melissa Rickman of Wholly Stromboli will show you how....
                                                                                    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 East Coast Eatery featuring NY Style pizza and Stromboli 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...


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