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The Legendary Paul Giannone of Paulie Gee’s to Give Opening Keynote Address at Pizza & Pasta Northeast

Day 1 Keynote Speaker Announced! Paul Giannone chose a career as a corporate IT professional in the early ’80s that spanned nearly 30 years. As it turns out he wasn’t really wired up for that type of work. The truth of the matter is he’s always...
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PPNE Day 2 Keynote Speaker Announced: Rocky Shanower

  2020 Young Entrepreneur of the Year Rocky Shanower of Park Street Pizza Park Street Pizza has been a staple and pride point of Sugarcreek, Ohio since 2003 when Rocky and Courtney Shanower took over a closing pizzeria. The couple took the leap ...
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Commentary: Pivoting on the Fly

How are you adjusting to the “new normal?” With states slowly attempting to open their economies back up while simultaneously taking precautions to deal with the COVID-19 pandemic, there seem to be more questions than answers right now. These, in...
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Alex Geiger talks more on virtual restaurants

Tell us more about launching a virtual business concept? Virtual restaurants are the best way to maximize revenue on 3rd party delivery platforms. We can be creative testing menu ideas and pricing without affecting our primary business’s menu. The ...
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Conversation: Alex Geiger, Classic Crust Pizza, Phoenix, AZ

A Q&A with Alex Geiger, Owner of Classic Crust Pizza in Phoenix, AZ Concept: Classic Crust Pizza is a neighborhood pizzeria, decorated with hot rod art and spinning a classic rock soundtrack capturing the vibe of the area that has many automotive...
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Communicating Your Reopening Dining Reality

It’s not going to be business as usual Some states have reopened, while others have released their reopening dining schedule for restaurants. But it doesn’t mean you will be rolling back into your usual business operation. States may require you ...
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Grande launches Building Patron Confidence Toolkit

As states start to allow restaurants to reopen their dining rooms, Grande has developed tools and resources to assist you with navigating the best practices for reopening. While your state may not be open yet, or you have chosen to wait a while to al...
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Pizzeria COVID 19 Information & Resources

Quick Links for Pizzeria Operators on the Coronavirus Crisis We’ve pulled together resources specific to COVID19 and restaurants. This is a very fluid situation. We are monitoring federal and state business relief efforts. As we access them, we...
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Commentary: Pizza Strong

Remember when you were six years old and you were scared of the dark? It wasn’t the literal absence of light that you feared, but the unknown. What could be under my bed? In my closet? Outside my window? Deep in your heart you knew nothing was lurk...
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Man on the Street: When the Floor Moves

In uncertain times, pizzerias are learning to adapt We were all devastated. It was clear that Pizza Expo wasn’t going to happen at the end of March 2020. Even as news of the postponement landed, we were only beginning to realize the epic change on ...
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Gain Insights from the Most Influential People at Pizza & Pasta NE

Tony Gemignani, Nino Coniglio, Audrey Kelly, Mike Bausch, Jeff Smokevitch and John Gutekanst Among Power-Packed Lineup in Atlantic City Developed specifically for owners and operators of pizzerias and Italian restaurants, there’s something for ever...
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Meet the Maker: Jay Falk, Caliente Pizza and Draft House Pittsburgh, Pennsylvania

Q&A with Jay Falk Caliente Pizza and Draft House Pittsburgh, Pennsylvania How long have you been making pizzas? I’ve been making pizzas for 20 years now. I started to work at a local pizza shop when I was 15 years old. Why pizza? Pizza is the g...
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