Pizza Today -March 2023 - SG11

SEMINARS TUESDAY & WEDNESDAY
4:00 p.m. - 5:00 p.m.
Why Should Anyone Buy
From You? How to Create
an Impressive Experience
Room: W213-214
Speaker: Mike Bausch
There are probably dozens of
pizzerias in your market. So
why should consumers buy
from YOU? In this seminar, Mike
Bausch will touch upon steps
you can take to make sure
dining with you is an experience
guests can't wait to repeat.
Avoiding Burnout
Room: W217-218
Speaker: Nicole Bean
Long hours. Demanding customers.
Physically and mentally
exhausting work. While owning
and operating a pizzeria can
be euphoric, it can also lead to
burnout if you don't take time
to step away and decompress
periodically. Learn some ways
to avoid getting to the point
where burnout sets in.
Panel Discussion:
Women-Owned Pizzerias
Room: W219-220
Panelists: Denise Greer, Laura
Meyer, LaQuisha Wimberly
With each passing year, more
and more women enter the
ranks of pizza professionals.
Pizza Today Executive Editor,
Denise Greer, sits down with
a handful of women who are
helping shape today's pizza
game.
Open a Ghost Kitchen in
30 Days or Less
Room: W222-223
Speaker: Nick Bogacz
Ghost kitchens make so
much sense. They allow you
to expand your offerings in a
completely new and different
direction without signifi cant
costs such as, say, acquiring a
new building. Nick Bogacz has
opened several of them quickly.
He'll show you how to get one
up and running in 30 days or
less!
MARCH 29 WEDNESDAY
9:30 a.m. - 11:00 a.m.
Build Your Dream, Keep
Your Sanity
Room: W224-225
Speaker: Drew Basilicato
Running a restaurant can
be exhilarating, maddening,
rewarding and heartbreaking all
at once. It's not for everyone.
But you can build your dream
AND keep your sanity. Here's
how.
Panel Discussion: Tinkering
with Your Dough
Room: W219-220
Speakers: John Arena, Peter
Reinhart
Join baker and author Peter Reinhart
in a lively discussion with
John Arena on experimentation,
adaptation and constantly
tinkering to refi ne, evolve and
even re-defi ne your dough.
Pizza History:
How Did We Get Here?
Room: W217-218
Speaker: Scott Wiener
Pizza has evolved for centuries
to what we hold in our hands
today when we gather 'round
the world's greatest food.
Where did it start? Where'd it
come from? How did we get
where we are today? Scott Wiener
puts on his pizza historian
hat to dive into a subject near
and dear to us all at Pizza Expo.
I'm a Winner! How to Get
Awards, With Integrity,
That Help the Bottom Line
Room: W222-223
Speaker: Mike Bausch
Everyone loves a winner. When
you snag an award for your
pizzeria, you hold in your hands
an amazing promotional opportunity.
There are plenty of bragging
rights moments out there
for you no matter the market
you're in. We'll explore how to
chase them down and harness
them to your advantage.
9:30 a.m. - 11:30 a.m.
Food Cost &
Labor Cost 101
Room: W210-211
Speaker: Nick Bogacz
Geared towards new operators
or those looking to get into the
business, successful pizzeria
owner Nick Bogacz dives into
labor and food costs - two
prime components that can
ultimately make or break your
chance of survival.
Profi t Margin Strategies
Room: W213-214
Speaker: Scott Sandler
End game: rake in profi ts.
Seems easy enough, but we all
know the failure rate of restaurants
in America. With infl ation
on the rise and the economy
slowing, it's time to implement
proven strategies designed to
increase your margins.
2:30 p.m. - 3:30 p.m.
Culture is Everything
Room: W213-214
Speaker: Danny Stoller
From the mom and pop to
the Fortune 500, there is one
element of every business that
most accurately predicts long
term success - company culture.
From benefi ts programs
to transparency in leadership,
we will explore all the ways
that you can build a healthy
company culture. Join this special
session with Danny Stoller,
co-founder of Square Pie Guys,
and be part of the Team First
movement.
Panel Discussion:
Pizza & Baking
Room: W219-220
Panelists: Scott Anthony, Tom
Edwards, Craig Allenbaugh,
Neil Blazin
The baking and pizza worlds are
intertwined. You have the ingredients,
you have the oven ...
why not add some baked items
to your repertoire? In this panel
discussion, moderator Scott
Anthony will interview a handful
of skilled operators to fi nd out
how they added huge ancillary
income to their businesses.
MARCH 28-30 , 2023 - PIZZAEXPO.COM / 11
http://www.PIZZAEXPO.COM
Pizza Today -March 2023

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