Industry Marketing Tips
From Starting a Pizza Business to Higher Profits
We’ve put to use years of experience from our highly attended education program at International Pizza Expo to assemble a can’t miss schedule for Pizza & Pasta Northeast. If you’re seeking solutions you’ll find expert advice — on issues as varied as finding the best flour for pizza or pasta, upgrading your restaurant marketing ideas, reviewing and streamlining business operations or adding profitable pizza menu items and pasta ingredients.
The dining-out landscape is more competitive and crowded than ever, particularly in the Northeast, where the nation’s highest concentration of independent pizzerias and Italian restaurants does battle with chains and other dining concepts. Most operators cannot prosper without new knowledge and tools to stand out as consumer demand shifts and operations become more high-tech. At Pizza & Pasta Northeast, attendees will hear from experts — many of them peers running restaurants — who have mastered new and profitable ways to be even more successful in the future.
Pizzeria and Restaurant Workshops for Managers and Owners
Big Profits and Big Numbers: How to Reach 20 Percent Profit and $1 Million in Sales
Michael Shepherd consistently earned these high profitability and sales figures while owning and operating a succession of restaurants in Northwest Ohio. Currently a consultant to the industry, he will show you how to create the moneymaking systems he used so successfully and provide the tools for you to take home and implement his strategies.
Take Back Your Budget: The Key to Profitability
The mere thought of writing — and keeping to — a budget intimidates many restaurant owners. David Scott Peters will demystify the process and show you how anyone can build a budget the right way. He’ll give you give you the tools to use the budget to be profitable, focusing on the single, most-controllable number in any restaurant.
Read more about the Pizza & Pasta Northeast workshops.
Pizza and Pasta Menu Demonstrations
Full schedules on both days of the show will feature one-hour cooking demos by some of the Northeast’s top chefs and pizza makers. We’ll have two areas on the show floor, one devoted exclusively to pizza and the other to pasta dishes. View the education schedule for the day and time of presenters and topics that will help you improve your menu and add to sales.
Making Pizzas With Tony Gemignani
He’s perhaps the most renowned pizza maker and master of styles in the U.S. today. Tony Gemignani’s flagship pizzeria, Tony’s Pizza Napoletana in San Francisco, is consistently named to best-pizza lists and praised for the wide variety of pizzas coming from its ovens. Tony will conduct a 90-minute workshop on how to make the ideal dough for Grandma and Detroit-style pizzas, push/open it correctly, properly apply the ingredients and master the requisite baking skills.
He’ll be assisted in these sessions by Jeff Smokevitch, a Michigan native and pan-style pizza champion who owns Brown Dog Pizza in Telluride, Colo., as well as Blue Pan locations in Denver.