Read Nick Bogacz’s article and you’ll note he says that it is time for pizzeria owners to go on the offensive with regards to hiring practices. That sentiment is directly in line with an old adage: the best defense is a good offense.
In order to succeed in today’s marketplace, it’s time to stop being reactive and start being proactive. That doesn’t go just for staffing — it applies to all facets of your pizza business. You are taking the first step by attending International Pizza Expo 2022 in Las Vegas. So pat yourself on the back there. But, when you get there, we know there is going to be so much to see, do and experience. It can get overwhelming. We know you can’t be two places at once, which is why we advocate bringing a team with you so that you can divide and conquer.
In the event that you’re looking to spend a substantial portion of your time at Pizza Expo in the educational sessions, here’s a brief rundown of some of the many workshops, seminars and food demos at this year’s show, broken down by day (note: we do not have room to include them all in print. For a full lineup visit
PizzaExpo.com).
Sunday, March 20th
Restaurant Business Essentials, Part I: Critical Systems for Success
David Scott Peters
Great leaders are made by great systems. Proper systems force valuable communications among staff and ensure profitability. They enable a restaurant owner to control operations even when they are not in sight. In this first part of Restaurant Business Essentials, David Scott Peters of TheRestaurantExpert.com will help attendees identify who they are as restaurant owners or managers and how to communicate and lead their teams.
How to Open a Mobile Pizzeria
Siler Chapman
Food trucks and mobile food, in general, have exploded in recent years and it isn’t showing any signs of slowing down. Mobile operations have the allure of being more profitable with less overhead and more freedom. Veteran pizzeria operator, consultant, and now mobile pizzeria operator, Siler Chapman, will take you through the steps required to open and successfully operate a mobile pizzeria. Properly outfitting your truck/trailer, navigating complicated health and zoning codes, setting menu options/prices, essential technology, marketing, finding the right gigs, and building out financial projections are among the topics that will be covered.
Monday, March 21st
Lease Negotiations
Thomas Reinhard
You found your perfect location. You have a great pizza. You’re eager to get started. All you need to do is sign on the dotted line and then it’s go-time. But it’s not that simple. Let attorney and pizzeria owner, Thomas Reinhard, guide you through the process and discuss the common pitfalls and sticking points before you sign.
Standing Out in a Sea of Competition
Melissa Rickman
Today’s diners are discriminant. And they have more choices than ever before. From third-party delivery to a night out on the town, there’s no shortage of competition. While standing out may be more difficult than ever, it can be done. In fact, you must do just that in order to thrive! If you want to learn how to set yourself apart in the sea of competition, this seminar is for you.
Tuesday, March 22nd
Understanding Cheese Prices
Dan Collier
Cheese. What’s pizza without it? 33 percent less food cost, for one thing! A pizzeria has two primary costs that must be controlled every day: Labor Cost and Food Cost. Controlling Food Cost begins and ends with understanding cheese prices.
In this seminar you will learn about the Cheese Block Market, bulk vs. pre-shredded and how to purchase cheese for your pizzeria. You will learn how to manage cheese costs and what to do when the cheese market prices fluctuate. Cheese is one-third of your food cost, making it the single most important food item to manage. Gain that knowledge here and you will have a friend in cheeses!
Thriving in a Small Town
Rocky Shanower
You don’t have to be in a city of millions to excel. Take Rocky Shanower’s word for it. The winner of Pizza Today’s 2020 Young Entrepreneur of the Year award has set up shop in a small Ohio farming community, where his business does just fine, thank you very much.
Wednesday, March 23rd
A Pizzeria’s Guide to Social Media
Molly Mandell, Sammy Mandell, Phil Bossart
Social Media changed the world as we know it. And it changed how pizza businesses interact with and market to their customers. It can and should be a major component to your brand growth strategy. Our friends from Dallas-based Greenville Avenue Pizza Company will show Pizza Expo attendees how to make sure they do social media effectively.
Making Plant-Based Work Financially
Scott Sandler
Plant-based products are red-hot right now. If you want to capitalize on the growing demand, you need to first make sure you get your “restaurant math” correct to ensure profitability. Here’s how to make sure plant-based works for you financially.
But Wait, There’s More
Aside from the robust seminar and workshop schedule, a variety of hands-on food demonstrations will take place March 22-24. Topics range from Detroit-style Pizza (Jeff Smokevitch) to Dough Starters (Laura Meyer) and everything in between.
Between the bustling show floor, competitions, the World Pizza Games and the Block Party, the 2022 installment of Pizza Expo has a lot going on. To see the floor plan and exhibitor list, brush up on the latest show-related health and safety guidelines, view the competition schedule or register to attend, be sure to visit PizzaExpo.com.
