Virtual Pizza Expo

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Virtual Pizza Expo: Seminars and Demos Available

Take a look at the full lineup We’ve packed a full schedule with nearly 50 hours of roundtable talks and interviews with operators on our current challenging times and past Pizza Expo educational seminars. Watch the following sessions while they ar...

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Demo: Making a Sicilian Meatball Pizza with Audrey Kelly

Audrey Kelly takes Editor in Chief Jeremy White and Executive Editor Denise Greer into her kitchen at Audrey Jane’s Pizza Garage in Boulder, Colorado, for an interactive chat. Audrey shares how to make a meatball Sicilian pizza. She also tells ...

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Building a Team of Top Performers with TJ Schier

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 wi...

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Connecting with Employees with Ann Farrell

Want to retain employees? Connect with them. A worker who feels understood and valued is a committed worker. In this seminar, Ann Farrell of Farrelli’s Wood-Fire Pizza in Tacoma, Washington, will show you how she connects with employees daily to en...

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Panel Discussion: Couples with Pasquale and Giovanna di Diana, Melissa and Eric Rickman

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. This seminar took place at the 2019 ...

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Keeping Current in Technology with Tech-forward Farrelli’s Pizza, Tacoma, WA

Jacque Farrell, President and CEO at Farrelli’s Pizza in Tacoma, Washington, talks keeping current with technology with a panel of Farrelli’s leadership, Mike Rutledge, director of kitchen systems, and Clayton Krueger, director of marketi...

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My Never Ending Search for the Perfect Pizza — Peter Reinhart

Sponsored by: PRECISION MIXERS This session took place at the 2019 International Pizza Expo in Las Vegas. Peter Reinhart, instructor at Johnson & Wales University, founder of the Pizza Quest video and blog site, American baker, educator and autho...

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Restaurant Design Trends with Darren Tristano

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 e...

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Get Your Message Out in Uncertain Times with Sammy Mandell

Pizza Today’s 2018 Young Entrepreneur Award winner Sammy Mandell, owner at Greenville Avenue Pizza Company in Dallas, Texas, has some tips presenting a consistent message during the COVID19 crisis. Go to pizzatoday.com/virtualpizzaexpo to check...

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Building a Better Beer List with Nick Bogacz

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. This semina...

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Community Roots with Scott Anthony

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. This seminar took place at the 2019 Internat...

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Flour Blends with John Arena

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. This seminar took plac...

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How I See Pizzerias Fail with Scott Wiener

Sponsored by: PRECISION MIXERS Pizza Today’s Man on the Street columnist Scott Wiener shares how he sees pizzerias fail. He examined the following areas: concept, development, execution and expansion. Bonus: Scott details the slicing mistakes s...

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Q&A with Dough Doctor Tom Lehmann

Sponsored by: PRECISION MIXERS 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. This seminar took place at the 2019 International Pizza Expo ...

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Panel: Secrets to Longevity with Scott Anthony, John Arena, Giovanni Cesarano, Tony Troiano

Scott Anthony moderates a panel discussion longevity in the pizzeria business with successful pizzeria operators: John Arena, Metro Pizza, Las Vegas, NV; Giovanni Cesarano, King Umberto’s, Long Island, NY; and Tony Troiano, J.B. Albertos, Chica...

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The Science of Employee Scheduling with Hassi Sadri

Hassi Sadri of the Napoli Culinary Academy goes in depth with the science of employee scheduling. He details how to schedule restaurant staff based on budget and desired hours. He breaks scheduling into four phases and how to effectively maximize eac...

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Training to be a Restaurant Owners with Pasquale di Diana

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” fo...

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Making Detroit Style Pizza with Jeff Smokevitch

Jeff Smokevitch takes us into his home kitchen to teach us how to make Detroit-style pizza. Jeff co-owns of Blue Pan Pizza in Denver and Brown Dog Pizza in Telluride, Colorado. He has made his living and reputation serving up these square beauties. H...

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Breaking Up with Staff with Ann Farrell and Madison Soelling

Sometimes, an employee just isn’t a fit for your pizzeria. It sounds crazy, but if they are problematic because they treat your staff with disrespect or cause a ruckus with customers or constantly complain to get freebies … maybe they need to be ...

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Catering Success with Michael Attias

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 th...

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Lunch Sales: Maximize Your Lunchtime Potential with Michael Shepherd

Is your lunch day part slow? Veteran pizzeria owner and consultant Michael Shepherd will show effective was to grow your lunch business. This session took place at Pizza Expo in Las Vegas. Go to pizzatoday.com/virtualpizzaexpo to check out more semin...

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Restaurant Math with Scott Sandler

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 deserve. This session took place at...

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Taking on Investment Capital

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 i...

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Third Party Delivery with Rachel Cope

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. This seminar took place at the 2019 International Pizza Expo in Las Ve...

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Tinkering with your Dough with Peter Reinhart; John Arena and Brian Spangler

Sponsored by: PRECISION MIXERS Some operators take the “if it ain’t broke, don’t fix it approach.” Others think things are never good enough. How do you experiment and evolve your pizza crust without confusing customers? This seminar took pla...

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Great Scotts: Small and Large Market Perspectives on COVID19 Crisis

Executive Editor Denise Greer moderates a Zoom panel discussion with Scott Anthony, Punxsy Pizza in Punxsutawney, PA, and Scott Sandler, Pizza Head in St. Louis. Each Scott has responded to the COVID-19 crisis differently. Learn about how each Scott ...

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All Systems A Grow with Mike Bausch

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 busines...

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Building Loyalty with the Gluten Free Customer with Vincent Rotolo

Vincent Rotolo of Good Pie in Las Vegas details how to build lifetime loyalty with the Gluten Free Consumer. Learn who those consumers are and how to reach them. This session took place at the 2019 Pizza Expo in Las Vegas. Go to pizzatoday.com/virtua...

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Design Your Menu for Maximum Profit with Michael Shepherd

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. This seminar ...

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Finding the Right Marketing Mix with Scott Anthony

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. This ...

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Video Marketing with Clayton Krueger

Sponsored by: PRECISION MIXERS 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 fo...

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Panel Discussion: Women In Pizza with Ann and Jacque Farrell, Melissa Rickman and Rachel Cope

Sponsored by: PRECISION MIXERS Women occupy an ever- growing place in the pizza industry, we’re proud to say. In this panel discussion, veteran entrepreneur Ann Farrell talks to a handful of women who are making a difference in their local pizza sc...

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Young Entrepreneur Sammy Mandell Vetted on the Future

This session took place at the 2019 Pizza Expo. The 2018 Young Entrepreneur of the Year Sammy Mandell of Greenville Avenue Pizza Company in Dallas, Texas, has some things to say. From humble-yet-enthusiastic beginnings, Mandell encountered one obstac...

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How to Turn Pizza Dough into Bread with John Gutekanst

Seminar to premiere Tuesday, April 7 at 11 p.m. (EDT) Our In the Kitchen wiz John Gutekanst shares tips on turning pizza dough into bread. He uses the bread to make sandwiches for kids in need lunch bags at Avalanche Pizza. “Usually, pizza dou...

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How COVID 19 is Impacting Pizzerias with Tony Gemignani, Mike LaMarca, Nick Bogacz

Sponsored by: PRECISION MIXERS Editor-in-Chief Jeremy White moderates a virtual panel discussion with World Pizza Champion and Restaurateur Tony Gemignani, Master Pizza owner Mike LaMarca and Caliente Pizza and Draft House co-owner Nick Bogacz. They ...

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7 Essential Systems with Hospitality Expert T.J. Shier

T.J. Shier breaks down the 7 Essential Systems, including mission, ops, hiring, training, rewarding, profitability and marketing — and how to applying them effectively. is President and Founder of SMART Restaurant Group, Incentivize Solutions, and ...

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Creating a Destination with Melissa Rickman

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! This seminar took place at the 2019 Pizza Expo in Las Vegas....

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Legendary Chris Bianco Inspires the Industry

Sponsored by: PRECISION MIXERS This keynote address took place at the 2019 Pizza Expo in Las Vegas. 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 i...

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Managing Millennials with Ashira Prossack

Millennials 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 expe...

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Menu Creativity with Mike Bausch

Mike Bausch shares his approach to Menu Creativity at the 2019 International Pizza Expo in Las Vegas. He dives deep into menu theory basics, price theory, name theory and from scratch menus. Mike bausch is the owner of Andolini’s Pizzeria in Tulsa,...

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Pizza Crust Bootcamp I with Tom Santos & Bill Weekley

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, ...

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Pizza Crust Bootcamp II with Tom Santos and Bill Weekley

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, ...

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Panel Discussion: Young Guns with Ali Hader, Rachel Cope and Robert Wagner

Pizza Today Executive Editor Denise Greer interviews some of the industry’s brightest young pizzeria owners: Ali Hader, 786 Wood Fired Pizza Co.; Rachel Cope, Empire Slice House and Robert Wagner, Need Pizza. These are the entrepreneurs who are set...

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Introducing the #QuarantinePizzaGames

We are joining forces with the World Pizza Champions to bring you this competition — Quarantine Pizza Games. Deadline for entries are Friday April 10th. PLEASE READ RULES BELOW: RULES FOR THE QUARANTINE FREESTYLE ACROBATIC DOUGH TOSSING 1. Usi...

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Virtual Pizza Expo Update Show

Welcome to the Virtual Pizza Expo Update Show. Josh Keown and Denise Greer are here to discuss a few details about the upcoming Virtual Pizza Expo going down April 6-10, 2020. We’ve packed a full schedule of roundtable talks and interviews with ope...

Virtual Pizza Expo

50 Hours of Educational Sessions

Since we can’t get to Pizza Expo this year, we’re bringing our top-notch education program to you! We’ve packed a full schedule of roundtable talks and interviews with operators on our current challenging times and a complete lineup of past Pizza Expo educational seminars.

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