Arrive Early to Pizza Expo for these Deep-dive Workshops

Your Guide to School of Pizzeria Management Extensive Sessions happening at Pizza Expo 2026 in Las Vegas, March 22-23

School is in session at Pizza Expo 2026 in Las Vegas. Did you know there are several Deep Dive Workshops on the days leading up to the exhibit hall opening? School of Pizzeria Management workshops are four-hour intensive sessions designed to give you hands-on training, expert insights, and actionable strategies to take back to your pizzeria. Whether you are a veteran operator or a brand-new owner, there is a session here to help you grow.

Attend Sunday and Monday 4-hour Intensive Pizzeria Education

Nothing compares to in-person learning. Sunday and Monday (March 22-23, 2026), we’ve assembled some of the brightest thought leaders in the pizzeria and restaurant industry to lead 4-hour deep-dive workshops to give you practical strategies you can apply to your pizzeria operations. Let’s review the sessions and instructors that will get you to Las Vegas early.

Sunday, March 22, 2026 Workshops | School of Pizzeria Management

W01: The Sales Growth Playbook: How to Sell More without More Customers

• Time: 1:00 PM – 5:00 PM

• Price: $250
• Instructor: David Scott Peters (a restaurant industry veteran and the original restaurant coach | DavidScottPeters.com)

• What You’ll Learn: You don’t always need new customers to make more money. Restaurant coach David Scott Peters reveals how to boost your top line by $100K or more without spending a dime on marketing. Learn to upsell without being pushy and turn your current team into sales superstars using practical, repeatable strategies.

W02: Kitchen Efficiency Protocol: Turn Lost Effort into Real Profit

• Time: 1:00 PM – 5:00 PM

• Price: $250
• Instructor: Mike Bausch (owner of Andolini’s Worldwide — five pizzerias, two food hall concepts, a food truck, and a fine dining restaurant in Tulsa, OK and owner/creator of Unsliced Restaurant System coaching program)

• What You’ll Learn: If your kitchen feels chaotic, it’s costing you money. Mike Bausch, owner of 12 successful restaurants, shares a step-by-step plan to organize your kitchen, speed up ticket times, and slash food costs. Walk away with a blueprint for a kitchen that runs like a well-oiled machine.

W03: You Want to Open a Pizza Restaurant?

• Time: 1:00 PM – 5:00 PM

• Price: $250
• Instructor: Michael Androw (award-winning pizzeria veteran and owner of E&D Pizza Company in Avon, CT)

• What You’ll Learn: Michael Androw provides a crash course for aspiring owners. From site selection and lease negotiations to zoning laws and startup marketing, get the honest truth about the blood, sweat, and tears required to build your dream pizzeria from scratch.

W04: Food Trucks & Catering: When & How to Go All-In

• Time: 1:00 PM – 5:00 PM

• Price: $250
• Instructor: Siler Chapman (3-time World Pizza Champion and the vice president of the pizza resource website perfectingpizza.com)

• What You’ll Learn: Thinking about going mobile? Siler Chapman breaks down the pros, cons, and logistics of food trucks and catering. Learn about startup costs, menu planning, and operational strategies to decide if this profitable path is right for your brand.

Monday, March 23, 2026 Workshops | School of Pizzeria Management

W05: Fix the Leaks: Plug Profit Holes Before They Sink You

• Time: 8:00 AM – 12:00 PM

• Price: $250
• Instructor: David Scott Peters

• What You’ll Learn: David Scott Peters returns to help you control rising food costs and labor headaches. Master prime costs, build a “Profit Leak Checklist,” and learn to budget like a pro so you can stay profitable even in a tough economy.

W06: Restaurant Marketing Systems

• Time: 8:00 AM – 12:00 PM

• Price: $250
• Instructor: Mike Bausch

• What You’ll Learn: Stop throwing spaghetti at the wall to see what sticks. Mike Bausch teaches you how to build a reliable marketing system. Learn to automate your online presence and use customer data to generate reach without wasting money.

W07: Hiring in Any Market & Creating a Winning Training Program

• Time: 8:00 AM – 12:00 PM

• Price: $250
• Instructor: Nick Bogacz (industry veteran who rose from delivery driver to founder of the award-winning Caliente Pizza & Draft House with 15 Pittsburgh-area locations)

• What You’ll Learn: Nick Bogacz hosts an intensive four-hour workshop on navigating the labor market. Discover how to attract top talent, streamline hiring, and build a training program that ensures consistency across your menu.

W08: Navigating the Learning Curve: Using AI to Help Run Your Business

• Time: 8:00 AM – 12:00 PM

• Price: $250
• Instructor: Dan Collier (president and co-founder of PizzaMan Dan’s, with 9 pizzerias in Southern California / Fred Langemark (Director Of Information Technology at PizzaMan Dan’s)

• What You’ll Learn: AI is for pizza geeks too! Dan Collier and Fred Langemark show you how to use tools like ChatGPT to supercharge your business. From boosting ticket averages with color psychology to streamlining operations, learn to work smarter, not harder.

If you’re looking for a little extra help in an area of your business. Attending a School of Pizzeria Management workshop may give you the insights to take your pizzeria to the next level.

Extended Education Continues with Pizza-making Workshops during Pizza Expo 2026

As the exhibit hall opens, Pizza Expo workshops move to the demo stages with up close, hands-on learning in the art of pizza making taught by some of the world’s best pizza makers and pizza chefs.

Tuesday, March 24, 2026

W09: Making Pizzas with Master Instructors Will Grant and Graziano Bertuzzo

• Time: 8:30 AM – 10:00 AM

• Price: $250

• What You’ll Learn: A hands-on demo with two Master Pizzaiolo Instructors. Teaming up with the Scuola Italiana Pizzaioli, Will Grant and Graziano Bertuzzo guide you through top-tier techniques, tips, and tricks to elevate your pizza making.

W10: Master Class with Tony Gemignani and Enzo Coccia

• Time: 4:45 PM – 6:15 PM

• Price: $300

• What You’ll Learn: An exclusive opportunity to learn directly from legends of the industry, Tony Gemignani and Enzo Coccia, in a specialized master class environment.

Wednesday, March 25, 2026

W12: Making Dough & Pizzas with Tony Gemignani

• Time: 8:00 AM – 10:00 AM

• Price: $300

• What You’ll Learn: The pizza wizard himself, Tony Gemignani, teaches a comprehensive workshop on dough. Learn about preferments, balling dough, bulk fermentation, and the autolyse method. He will also demonstrate sauce making and hand stretching. Full recipes included!

W14: From Neapolitan to Neo-Neapolitan to Contemporary Neapolitan

• Time: 4:45 PM – 6:15 PM

• Price: $250

• What You’ll Learn: Dive deep into the evolution of Neapolitan pizza. From its Italian roots to its U.S. adaptations, learn the history and see the techniques behind these legendary styles come to life.

Thursday, March 26, 2026

W13: Offering Multiple Regional Styles with Alastair Hannmann

• Time: 8:30 AM – 10:00 AM

• Price: $250

• What You’ll Learn: Why settle for just one style? Consultant Alastair Hannmann shows you how to diversify your menu with multiple regional pizza styles. Learn the operational side of managing dough variations and how to market your versatility to wow customers.

Browse the full Pizza Expo 2026 schedule.

How do I register for these extensive workshops at Pizza Expo 2026?

You can sign up for the fee-based workshops through your Pizza Expo registration. Simply add the workshop to your existing registration. If you have not yet registered for Pizza Expo 2026, REGISTER NOW to get advance pricing.

Stay up to date on the latest Pizza Expo 2026 news, visit Pizza Expo 2026: Latest News from the World’s Largest Pizza Show hub page.