Pizza Today - January 2016 - 12

expo spotlight

with BILL OAKLEY

Up to the
Challenge?
For those with competitive spirits,
there's nothing quite like the International Pizza Challenge. Since its inception in
2007, the Challenge has grown in stature
and prize money. In fact, it's the largest
pizza competition in the United States!
Pizza makers from around the world
compete in five different divisions. The
way it works is pretty simple: register to
attend International Pizza Expo, March
7-10, 2016, at the Las Vegas Convention
Center. Once registered, sign up to
compete. But spots are limited and hard
to come by: some divisions are capped at
just 30 participants. Our largest divisions
allow only 60 participants.
Competitors bring their own
ingredients, while show management
provides refrigeration space, equipment
and ovens. Judging panels are comprised
of impartial chefs, food critics and
industry professionals.
Past International Pizza Challenge
winners have reported back to us sales
increases of approximately 35 percent.
Winning this competition carries some
serious weight!
Do you have what it takes? If you
think you do, visit PizzaExpo.com today
to register to attend and sign up for the
International Pizza Challenge.
Best Regards,
Bill Oakley

Monday at Pizza Expo:

A Day to Refine
Your Pizzeria's Concept
Also on Monday afternoon: the Pizzeria
Concept Showcase. Back for a third
year, this informative sequence of short
presentations by highly successful pizzeria
owners gives you a chance to see how they
developed their businesses and take away
strategies that will help you refine your own
operations.
Here's who you can see during the
showcase on Monday, March 7, in
Las Vegas:

Mark Dym
We've scheduled an afternoon of
education sessions designed to help you
improve the plan for your new pizzeria or
fine-tune existing restaurants. The sessions
are free for all registered attendees.
Geared to new operators and early-arriving
attendees, the Monday special program
begins with a presentation by Mark Dym,
whose two-unit Denver operation was named
Pizza Today's Independent Pizzeria of
the Year for 2015. You'll hear how he
entered the business and rose to the
highest level in just eight years.
Dym will be followed by two restaurant
industry consultants who specialize in
concept development, branding and
marketing. First, Aaron Allen will talk
about how to build a pizzeria concept that
is bulletproof in today's business climate.
He'll be followed by restaurant marketing
specialist Tim Kirkland, whose seminar,
"Making a Name for Your New Pizzeria" will
present a solid list of must-dos for anyone
facing the challenge of opening
a new store.

Get Social With Pizza Expo!
1 2 / P I Z Z AT O D AY. C O M / J A N UA R Y 2 0 1 6

* Mike Bausch of Andolini's in Tulsa,
Oklahoma
* Keith Coffman of Lost River in Bowling
Green, Kentucky
* Barry Childers of Barry's Pizza in
Houston, Texas
* Anne Keller and Jen Zeuner of Hot
Tomato in Fruita, Colorado
* Billy Manzo of Federal Hill in Warren,
Rhode Island
* Randy Smith of Randy's in Durham, North
Carolina.
Topping off the day will be a panel
discussion on Common Pizzeria StartUp Mistakes and How to Avoid Them.
Moderated by Pizza Today Editor-in-Chief
Jeremy White, the panel includes Scott
Anthony, Paul Knaysi, Jeff Smokevitch and
Tony Gemignani. Learn from them so you
won't repeat often-seen start-up errors.
For more information about Monday's
schedule and the entire education
program, go to PizzaExpo.com.

@pizzaexpo pizzaexpo.com
http://www.PizzaExpo.com http://www.PizzaExpo.com http://www.pizzaexpo.com http://www.PIZZATODAY.COM
Pizza Today - January 2016

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