Days to Show

March 4 - 7, 2019
Exhibits Open: March 5, 2019
Las Vegas Convention Center
Select Criteria: Session Type = Demo

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....
Scott Sandler
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....
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....
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....
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: 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....
Mike Bausch
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...

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
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...

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
John Gutekanst
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....
Jeff Smokevitch
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....
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....
Scottie Rivera
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....
Theo Kalogeracos
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 06, 3:00 PM - 4:00 PM

  • Room: International Pizza Challenge Area #2
If your phone lines are from your Internet provider, they generally both fail every time your Internet goes down.  Even if you have analog phone lines, when your Internet fails it blocks web orders and credit card processing. Modern IP telephone service can increase revenue through the use of advanced features... Read More
John Scully


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....
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....
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....
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...

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