Pizza Today - September 2017 - 54

the road to pizza & pasta / COMPILED BY BRUCE ALLAR

Two Action-Packed Days at Pizza & Pasta Northeast
Tuesday, October 17
9:00 am - 10:00 am
(Seminars)

Building a Team of Top Performers

T.J. Schier, SMART Restaurant Group

Recipe Costing for Increased Profitability

Mark Kelnhofer, Return on Ingredients

Low-Cost, High-Impact Marketing for Independents

Eric Shepherd, OTTO Pizza

Understand Your Guests and Provide Them the Experience They're Looking For

Darren Denington, Service With Style

Exhibitor Seminar - Self-Service Ordering: A Cost-Saving Magnet

Larry Fiel, PDQ Signature Systems

9:00 am - 11:30 am
(Workshops)

How to Reach 20% Profit and $1 Million in Sales (Ticket Required)

Michael Shepherd, GrowingPizza.com

Take Back Your Budget: The Key to Profitability (Ticket Required)

David Scott Peters, TheRestaurantExpert.com

9:30 am - 11:00 am

Making Pizzas With Tony Gemignani: Grandma and Detroit Styles (Ticket Required)

Tony Gemignani, Tony's Pizza Napoletana

10:00 am - 11:00 am

Keynote: Maria Pappalardo

Rubirosa Pizzaria and Ristorante

10:00 am - 11:00 am

Special Presentation: Joe Beddia and Peter Reinhart

Pizzeria Beddia and PizzaQuest.com

11:00 am - 5:00 pm

Exhibit Hall Open

Hall B, Atlantic City Convention Center

11:00 am - 5:00 pm
11:30 am - 12:30 pm
12:30 pm - 1:30 pm
1:30 pm - 2:30 pm
2:30 pm - 3:30 pm
3:30 pm - 4:30 pm

Caputo Cup Pizza Competition

Traditional, Non-Traditional and Pizza Napoletana Divisions

Barilla Pasta Showdown

Individual Recipe Competition

Pasta Demo: Lasagna Bolognese Our Way

Angie Rito and Scott Tacinelli, Quality Italian Steakhouse

Pizza Demo: Classic Neapolitan Pizzas

Roberto Caporuscio, Kesté Pizza & Vino

Pasta Demo: A Pasta Tour of Italy

Lorenzo Boni, Barilla

Pizza Demo: New Flavor Profiles

Doug Ferriman, Crazy Dough's

Pasta Demo: Making Pasta Fast-Casual

Hari Cameron, grandpa (MAC)

Pizza Demo: Breakfast Pizzas

Steve Carcarey, Collegeville Italian Bakery Pizzeria Napoletana

Pasta Demo: Farm-to-Table Pasta

Dan Richer, Razza Pizza Artigianale

Pizza Demo: Make Creativity Your Calling Card

Anthony Allen and Mike Keon, OTTO Pizza

Charity Campaign: Pizza Across America

Carmine Testa and Scott Wiener

Pizza Demo: Authentic American Pizza Making

John Arena, Metro Pizza, and Nino Coniglio, Williamsburg Pizza

5:00 pm - 6:00 pm

New Faces in the Pizza Pantheon, with Scott Wiener

Mark Iacono, Paulie Gee and Roberto Caporuscio

6:00 pm - 7:00 pm

Networking and Reception

Room 302

Wednesday, October 18
9:00 am - 10:00 am
(Seminars)

9:00 am - 11:30 am
(Workshops)

9 Leadership Traits for Success in the Hospitality Industry

Darren Denington, Service With Style

An Operator's Guide to Local-Store Marketing

T.J. Schier, SMART Restaurant Group

Proven Menu Engineering Techniques

Mark Kelnhofer, Return on Ingredients

Tax Essentials for Restaurants

Paul Mancinone, Tax Attorney

How to Reach 20% Profit and $1 Million in Sales (Ticket Required)

Michael Shepherd, GrowingPizza.com

Take Back Your Budget: The Key to Profitability (Ticket Required)

David Scott Peters, TheRestaurantExpert.com

9:30 am - 11:00 am

Making Pizzas With Tony Gemignani: Grandma and Detroit Styles (Ticket Required)

Tony Gemignani, Tony's Pizza Napoletana

10:00 am - 11:00 am

Keynote: Pizza Masters Francis Garcia and Sal Basille

Artichoke Basille's Pizza

Special Presentation: Future of Pasta Panel Discussion

Antimo DiMeo, Hari Cameron and Lorenzo Boni

11:00 am - 4:00 pm

Exhibit Hall Open

Hall B, Atlantic City Convention Center

11:00 am - 4:00 pm

Caputo Cup Pizza Competition

Traditional, Non-Traditional and Gluten-Free Divisions

Barilla Pasta Showdown

Common Ingredients Competition

11:30 am - 12:30 pm
12:30 pm - 1:30 pm
1:30 pm - 2:30 pm
2:30 pm - 3:30 pm
4:00 PM

Pasta Demo: Gluten-Free Pastas

Alex Napolitana, Rubirosa

Pizza Demo: Gluten-Free Pizzas

Giulio Adriani, The Local Pizzaiolo

Pasta Demo: Adding Ancient Grains to Your Fresh Pasta

Antimo DiMeo, Ardé Osteria

Pizza Demo: Top Slice Sellers

Frank Pinello, Best Pizza

Pasta Demo: Gnocchi

Hari Cameron, grandpa (MAC)

Pizza Demo: Naturally Leavened Pizza Dough

Dan Richer, Razza Pizza Artigianale

Pasta Demo:A Pasta Tour of Italy (Repeated)

Lorenzo Boni, Barilla

Pizza Demo: Making Fresh-Curd Mozzarella

Matt Tedeschi and Tony Profaci, Grande Cheese

End of Show

OCTOBER 17-18, 2017 / ATLANTIC CITY CONVENTION CENTER
5 4 / P I Z Z AT O D AY. C O M / S E P T E M B E R 2 0 1 7
http://www.GrowingPizza.com http://www.TheRestaurantExpert.com http://www.PizzaQuest.com http://www.GrowingPizza.com http://www.TheRestaurantExpert.com http://www.PIZZATODAY.COM
Pizza Today - September 2017

Table of Contents for the Digital Edition of Pizza Today - September 2017
