Pizza Today - February 2018 - 55

R E G I S T R AT I O N I S N OW O P E N ! - V I S I T P I Z Z A E X P O . C O M F O R M O R E I N F O
into tech. Chain pizza brands in general have
grown in recent years at approximately twice
the rate of independents. The challenge for
"indies" is to reverse that trend.
Overall, these seismic shifts in technology and convenience will see pizza chains
compete against non-traditional players and
segments. Change will occur at a much faster
pace than ever before. For example, deliveryonly concepts (sometimes referred to as "dark
kitchens") are growing faster than any other
segment globally - and the charge is being
led by pizza players.
I've introduced you to some of the facts
and some of the challenges I see facing
independent pizzerias in my work as a global
restaurant consultant. I'll be at Pizza Expo in

March to help identify opportunities in this
emerging landscape.
In my workshop Monday, March 19 -
Strategic and Sustainable Market-Domination
Tools for Pizza Restaurants - I will provide
methodologies and diagnostic tools focused
on sharpening your competitive proposition
and meaningfully enhancing the guest experience to compete successfully in 2018. We'll
go in depth in this four-hour session.
During my Tuesday morning Super-Seminar
- Pitfalls and Opportunities for Today's Independent Pizzeria - I will further outline the
challenges facing the modern pizza restaurant,
as well as the trends reshaping the industry.
Then I'll offer strategies for profiting in the
future.

Then on Tuesday afternoon I'll engage in
a conversation with two of the pizza industries bright stars, Tony Gemignani and Sean
Brauser. Famed for his pizza-making skills,
Tony is an owner in 16 pizzerias; Sean built
the Ohio chain Romeos and is now three years
in with Pizzafire, a fast-casual chain with over
$20 million in sales. We'll talk about profiting
in pizza during this era of disruption.
Aaron Allen has represented more than
10,000 restaurants across six continents as
an industry consultant. He's worked with
some of the top pizza companies in the world,
including high-volume independents, emerging
brands and multi-national chains.

WHAT ATTENDEES LIKE ABOUT THE SHOW
Michael Bozzelli
Owner, Bozzelli's Family
Owned Pizza Shops
Washington, DC

"The wealth of information
that I amassed by simply talking
to fellow owners at Pizza Expo
has catapulted my business.
There is no hoarder mentality,
where no one wants to share

Brie Chrisenberry
Co-Owner, Fine Folk Pizza
Fort Meyers, FL
"We love the Pizza Expo. It
keeps us motivated and holds
us accountable. When we go
to seminars and walk the show
floor, we see people who are
leading the industry, people who
are doing things better than we

their 'secrets.' Everyone at Pizza
Expo shares everything.
"My own aunt refused to give
me her tomato sauce recipe,
but that's just fine because
12-time World Pizza Champion
Tony Gemignani gave me his
recipe in a workshop that was
worth every penny. In fact, I am
working toward shaving almost
7 percent off my food cost
across our four stores because
of a free accounting talk at Pizza
Expo.
"You simply cannot put a
dollar value on the classes and
relationships that you make at
the show."

are. It drives us to push harder in
our business.
"These people get it. They
get what its like to work that
80-hour work week, to be stood
up on a Friday night shift by an
employee who has the "sniffles,"
and that warm fuzzy feeling you
have when someone comes up
and tells you that what you just
made was the best pizza they

Will Lawrence-Grant
Owner,
That's A Some Pizza
Bainbridge Island, WA

"The School of Pizzeria Management and Pizza Expo are
two of my greatest weapons

ever had. Some of our very best
friends we've made through
attending and we always look
forward to catching up with
everyone.
"This year we are so excited
to be competing in the International Pizza Challenge and the
World Pizza Games! We're also
keeping our eye out for a new
Point of Sale system; ours just

as a restaurateur and pizzaiolo.
The courses my team takes at
the school inspire them and
give them a sense of purpose
that resonates throughout the
whole year.
"The International Pizza Challenge helps me as a competitor
share my concepts and theories
with the pizza world.
"But mainly I enjoy getting
input from the other attendees.
They are at the front lines of
this battlefield of commerce
and I value their perspective."

isn't cutting it anymore. Seminars are a must. I can't tell you
how many thousands of dollars
I've gained and saved from a
sentence 22 minutes into a lecture on food cost or marketing.
"The Pizza Expo is a must-go!
Don't think about how much it
will cost you to get there. Think
about how much even one idea
could save or make you."

F E B R UA R Y 2 0 1 8 / P I Z Z AT O D AY. C O M / 5 5


http://www.PIZZAEXPO.COM http://www.PIZZATODAY.COM

Table of Contents for the Digital Edition of Pizza Today - February 2018

Pizza Today - February 2018
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Tony’s Trending Recipe
At Your Service
Destinations
Knead to Know
Family Friendly
Flavored Pasta
Sun-Dried Tomatoes
Dried Herbs
E-Mail Marketing
Food Cost Basics
Road to Pizza Expo
Five Can’t-Miss Expo Events
Pizza Today on the Road: Galactic Pizza Minneapolis, Mn
Pizza Today on the Road: King Dough Bloomington, in
Preferred Supplier
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Mike’s Monthy Tip
Pizza Today - February 2018 - CT1
Pizza Today - February 2018 - CT2
Pizza Today - February 2018 - Pizza Today - February 2018
Pizza Today - February 2018 - Cover2
Pizza Today - February 2018 - Commentary
Pizza Today - February 2018 - 4
Pizza Today - February 2018 - 5
Pizza Today - February 2018 - 6
Pizza Today - February 2018 - 7
Pizza Today - February 2018 - Contents
Pizza Today - February 2018 - 9
Pizza Today - February 2018 - Contributors
Pizza Today - February 2018 - 11
Pizza Today - February 2018 - Expo Spotlight
Pizza Today - February 2018 - 13
Pizza Today - February 2018 - Interact
Pizza Today - February 2018 - 15
Pizza Today - February 2018 - Conversation
Pizza Today - February 2018 - 17
Pizza Today - February 2018 - Man on the Street
Pizza Today - February 2018 - 19
Pizza Today - February 2018 - Tony’s Trending Recipe
Pizza Today - February 2018 - 21
Pizza Today - February 2018 - At Your Service
Pizza Today - February 2018 - 23
Pizza Today - February 2018 - Destinations
Pizza Today - February 2018 - 25
Pizza Today - February 2018 - Knead to Know
Pizza Today - February 2018 - 27
Pizza Today - February 2018 - 28
Pizza Today - February 2018 - 29
Pizza Today - February 2018 - Family Friendly
Pizza Today - February 2018 - 31
Pizza Today - February 2018 - 32
Pizza Today - February 2018 - 33
Pizza Today - February 2018 - Flavored Pasta
Pizza Today - February 2018 - 35
Pizza Today - February 2018 - 36
Pizza Today - February 2018 - 37
Pizza Today - February 2018 - Sun-Dried Tomatoes
Pizza Today - February 2018 - 39
Pizza Today - February 2018 - 40
Pizza Today - February 2018 - 41
Pizza Today - February 2018 - Dried Herbs
Pizza Today - February 2018 - 43
Pizza Today - February 2018 - 44
Pizza Today - February 2018 - 45
Pizza Today - February 2018 - E-Mail Marketing
Pizza Today - February 2018 - 47
Pizza Today - February 2018 - 48
Pizza Today - February 2018 - 49
Pizza Today - February 2018 - Food Cost Basics
Pizza Today - February 2018 - 51
Pizza Today - February 2018 - 52
Pizza Today - February 2018 - 53
Pizza Today - February 2018 - Road to Pizza Expo
Pizza Today - February 2018 - 55
Pizza Today - February 2018 - Five Can’t-Miss Expo Events
Pizza Today - February 2018 - 57
Pizza Today - February 2018 - 58
Pizza Today - February 2018 - 59
Pizza Today - February 2018 - Pizza Today on the Road: Galactic Pizza Minneapolis, Mn
Pizza Today - February 2018 - 61
Pizza Today - February 2018 - 62
Pizza Today - February 2018 - 63
Pizza Today - February 2018 - Pizza Today on the Road: King Dough Bloomington, in
Pizza Today - February 2018 - 65
Pizza Today - February 2018 - 66
Pizza Today - February 2018 - 67
Pizza Today - February 2018 - Preferred Supplier
Pizza Today - February 2018 - 69
Pizza Today - February 2018 - 70
Pizza Today - February 2018 - 71
Pizza Today - February 2018 - 72
Pizza Today - February 2018 - 73
Pizza Today - February 2018 - 74
Pizza Today - February 2018 - 75
Pizza Today - February 2018 - 76
Pizza Today - February 2018 - 77
Pizza Today - February 2018 - 78
Pizza Today - February 2018 - 79
Pizza Today - February 2018 - 80
Pizza Today - February 2018 - 81
Pizza Today - February 2018 - 82
Pizza Today - February 2018 - 83
Pizza Today - February 2018 - 84
Pizza Today - February 2018 - 85
Pizza Today - February 2018 - 86
Pizza Today - February 2018 - 87
Pizza Today - February 2018 - Product Showcase
Pizza Today - February 2018 - 89
Pizza Today - February 2018 - 90
Pizza Today - February 2018 - Pizza Today Yellow Pages
Pizza Today - February 2018 - 92
Pizza Today - February 2018 - 93
Pizza Today - February 2018 - 94
Pizza Today - February 2018 - 95
Pizza Today - February 2018 - 96
Pizza Today - February 2018 - 97
Pizza Today - February 2018 - 98
Pizza Today - February 2018 - The Marketplace
Pizza Today - February 2018 - 100
Pizza Today - February 2018 - 101
Pizza Today - February 2018 - 102
Pizza Today - February 2018 - 103
Pizza Today - February 2018 - 104
Pizza Today - February 2018 - 105
Pizza Today - February 2018 - 106
Pizza Today - February 2018 - 107
Pizza Today - February 2018 - 108
Pizza Today - February 2018 - 109
Pizza Today - February 2018 - 110
Pizza Today - February 2018 - 111
Pizza Today - February 2018 - 112
Pizza Today - February 2018 - Mike’s Monthy Tip
Pizza Today - February 2018 - 114
Pizza Today - February 2018 - Cover3
Pizza Today - February 2018 - Cover4
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