Pizza Today - August 2020 - 66

EXPO SPOTLIGHT

BILL OAKLEY

School's in Session at Pizza & Pasta Northeast!

D
Mike Bausch

Nick Bogacz

Tony Gemignani

CORNERSTONE
SPONSORS
for Pizza & Pasta
Northeast

Atlantic City Convention Center - October 7-8, 2020

eveloped specifically 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
nearly 300 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 first unit, Pizza & Pasta
Northeast is a must-attend event! It's your one-stop
shop for everything you need to run a successful
and profitable restaurant.
You'll be able to see, touch, taste and explore
thousands of products, as well as negotiate great
deals right on the show floor. Better yet, get the
most out of your show experience by signing up
for one of our fee-based workshops specifically
designed for operators who are looking to take their
operation to the next level. Attendance is limited.
How to Hire & Retain
In this workshop, Mike Bausch, owner-operator,
Andolini's Pizzeria, will walk you through one
of the hottest industry topics - how to hire and
retain good employees. When it comes time to
finding and hiring new employees, what techniques
should you employ to make sure you bring in the
right fit for your pizzeria. Do they have the right
personality and skillset? What retention measures
should you implement to help ensure that you're
not constantly hiring, training and re-training and
can instead focus on business development and
growth.
Operating on a Shoestring Budget
Nick Bogacz went from working five jobs and
over 90 hours a week to building a super successful chain of pizzerias in Pittsburgh, Pennsylvania.
One of the principle reasons restaurants fail - not
enough capital from the start - can plague a pizzeria. But despite the best-laid plans, sometimes
you find yourself needing to operate on a shoestring
budget. When that's the case ... what exactly does
that mean? What costs and items can you drastically minimize to keep your pizzeria business in
motion without sacrificing quality?

6 6 / P I Z Z AT O D AY. C O M / A U G U S T 2 0 2 0

Making Dough & Pizzas with Tony G.
Sure, you could develop one dough recipe and
offer 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 first, 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 certifies
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 offering 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.
Labor & Food Cost 101
Now more than ever you need to keep your
prime costs in line if you're going to be profitable.
With razor-thin operating margins as part of the
current norm, president and founder of Caliente
Pizza & Draft House, Nick Bogacz, will walk you
through labor and food cost projections and the
steps you can take to make sure these all-important
costs are kept in line.
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 fiercely 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
(800) 489-8324.

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 2020

Table of Contents for the Digital Edition of Pizza Today - August 2020

Pizza Today - August 2020
Commentary
Digital
Conversation
Mike’s Monthly Tip
Man on the Street
Building Blocks
Tony’s Trending Recipe
Knead to Know
Destinations
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Expo Spotlight
Improving Ticket Times
Employee Handbook Revamp
Scratch Dressings
Menu Refit
Pizza Today - August 2020 - CT1
Pizza Today - August 2020 - CT2
Pizza Today - August 2020 - Pizza Today - August 2020
Pizza Today - August 2020 - Cover2
Pizza Today - August 2020 - Commentary
Pizza Today - August 2020 - 4
Pizza Today - August 2020 - 5
Pizza Today - August 2020 - 6
Pizza Today - August 2020 - 7
Pizza Today - August 2020 - Digital
Pizza Today - August 2020 - 9
Pizza Today - August 2020 - Conversation
Pizza Today - August 2020 - 11
Pizza Today - August 2020 - Mike’s Monthly Tip
Pizza Today - August 2020 - 13
Pizza Today - August 2020 - Man on the Street
Pizza Today - August 2020 - 15
Pizza Today - August 2020 - Building Blocks
Pizza Today - August 2020 - 17
Pizza Today - August 2020 - Tony’s Trending Recipe
Pizza Today - August 2020 - 19
Pizza Today - August 2020 - Knead to Know
Pizza Today - August 2020 - 21
Pizza Today - August 2020 - 22
Pizza Today - August 2020 - 23
Pizza Today - August 2020 - Destinations
Pizza Today - August 2020 - 25
Pizza Today - August 2020 - Improving Ticket Times
Pizza Today - August 2020 - 27
Pizza Today - August 2020 - 28
Pizza Today - August 2020 - 29
Pizza Today - August 2020 - Employee Handbook Revamp
Pizza Today - August 2020 - 31
Pizza Today - August 2020 - 32
Pizza Today - August 2020 - 33
Pizza Today - August 2020 - 34
Pizza Today - August 2020 - 35
Pizza Today - August 2020 - Scratch Dressings
Pizza Today - August 2020 - 37
Pizza Today - August 2020 - Menu Refit
Pizza Today - August 2020 - 39
Pizza Today - August 2020 - 40
Pizza Today - August 2020 - 41
Pizza Today - August 2020 - 42
Pizza Today - August 2020 - 43
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Pizza Today - August 2020 - 45
Pizza Today - August 2020 - 46
Pizza Today - August 2020 - 47
Pizza Today - August 2020 - 48
Pizza Today - August 2020 - 49
Pizza Today - August 2020 - Product Showcase
Pizza Today - August 2020 - 51
Pizza Today - August 2020 - Pizza Today Yellow Pages
Pizza Today - August 2020 - 53
Pizza Today - August 2020 - 54
Pizza Today - August 2020 - 55
Pizza Today - August 2020 - 56
Pizza Today - August 2020 - 57
Pizza Today - August 2020 - The Marketplace
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Pizza Today - August 2020 - 65
Pizza Today - August 2020 - Expo Spotlight
Pizza Today - August 2020 - Cover3
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