Pizza Today - August 2022 - 66

EXPO SPOTLIGHT B I L L OA K L E Y
OCTOBER 16-17, 2022
ATLANTIC CITY CONVENTION CENTER
Schools in Session at Pizza & Pasta Northeast!
D
eveloped specifi cally 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
fi rst unit, Pizza & Pasta Northeast is a
must-attend event! It's your one-stop
shop for everything you need to run a
successful and profi table restaurant.
You'll be able to see, touch, taste and
explore thousands of products, as well
as negotiate great deals right on the
show fl oor. Better yet, get the most out
of your show experience by signing up
for one of our fee-based workshops
specifi cally designed for operators who
are looking to take their operation to
the next level. Attendance is limited.
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. Th e pandemic escalated that
quickly, and guess what? It's not going
to slow down. For you to maximize
effi ciency - and profi ts - you'll need
well-thought-out systems and a ton of
resolve.
Making Dough & Pizzas with Tony
Gemignani
Sure, you could develop one dough
recipe and off er 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 fi rst,
66 / PIZZATODAY.COM / AUGUST 2022
Labor Shortage? So, What!
Strategies to Hire & Retain
Employees
Nick Bogacz went from working
fi ve 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 fi nd
and retain quality employees. What
techniques for fi nding the right fi t 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?
Th e labor market is tight. But you can
still win.
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 certifi es 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 off ering 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 fi ercely
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
BILL OAKLEY is the
Group Show Director for
International Pizza Expo and
Pizza & Pasta Northeast
http://www.PizzaAndPastaExpo.com http://www.PIZZATODAY.COM
Pizza Today - August 2022

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