Bill Oakley
Group Show Director
Developed specifically for owners and operators of pizzerias and Italian restaurants, there’s something for everyone at the upcoming Pizza & Pasta Northeast tradeshow. For two jam-packed days, you’ll have access to more than 200 booths of products and services as well as free top-shelf demonstrations, seminars and special events.
Whether you’re an industry veteran or just thinking about opening your first unit, Pizza & Pasta Northeast is a must-attend event! It’s your one-stop shop for everything you need to run a successful and profitable restaurant.
You’ll be able to see, touch, taste and explore thousands of products, as well as negotiate great deals right on the show floor. Better yet, get the most out of your show experience by signing up for one of our fee-based workshops specifically designed for operators who are looking to take their operation to the next level. Attendance is limited.
Mike Bausch, owner, Andolini’s Pizzeria
Maximizing Online Ordering
In this workshop, Mike Bausch, owner-operator, Andolini’s Pizzeria, will walk you through one of the hottest industry topics — how to maximize your online ordering. You are doing more online business than ever before. The pandemic escalated that quickly, and guess what? It’s not going to slow down. For you to maximize efficiency — and profits — you’ll need well-thought-out systems and a ton of resolve.
Nick Bogacz, founder and president of Caliente Pizza & Draft House in Pittsburgh
Labor Shortage? So, What! Strategies to Hire & Retain Employees
Nick Bogacz went from working five jobs and over 90 hours a week to building a super successful chain of pizzerias in Pittsburgh, Pennsylvania. One of the principal reasons restaurants fail is they just can’t find and retain quality employees. What techniques for finding the right fit can you employ to make sure you bring the correct personalities and skillset into your pizzeria? What retention measures should you take to ensure you’re not constantly hiring, training and re-training and can instead focus on business development and growth? The labor market is tight. But you can still win.
Tony Gemignani, pizza master and restaurateur
Making Dough & Pizzas with Tony Gemignani
Sure, you could develop one dough recipe and offer only one style of pizza. But how adventurous is that? Tony Gemignani has won 12 world titles for his pizza making and acrobatic dough-spinning routines, authored or co-authored three books, appeared on several national TV shows and is owner in 16 pizzerias. His first, Tony’s Napoletana, has been named America’s best pizzeria by USA Today, the Travel Channel and Forbes. Tony also runs the International School of Pizza, where he certifies chefs from all over the world and teaches a variety of pizza-making styles, many of which simultaneously appear on the menus of his restaurants. In this workshop, pizza master Tony will help attendees navigate the ins and outs of offering multiple pizza styles to their customers. He’ll go over what you need, what you don’t and how to make a seamless transition without a hitch. Tony is ready to get his hands in the dough and help Pizza & Pasta Northeast attendees learn the ins and outs of various pizza styles and dough techniques. If you are ready to make your pizza a blue-ribbon winner, you won’t want to miss this opportunity to learn from the best!
Remember, when deciding on which tradeshow to attend, general foodservice shows are precisely that, even if they claim to have an Italian pavilion and a few pizza and pasta exhibitors. To succeed in today’s fiercely competitive restaurant marketplace you need access to all the latest strategies and product innovations. Pizza & Pasta Northeast is your one-stop solution.
For more information or to register please visit our website at PizzaAndPastaExpo.com or call
(502) 599-4650.
Best regards,
Bill Oakley
Show Director
