Pizza Today - March 2021 - PE14

WEDNESDAY
3:30 - 5:00 PM

What Your Pizza Box
Says About Your
Business
Scott Wiener

Pizza Crust Boot Camp
Part II (Repeated)
Tom Santos and Bill
Weekley

Your pizza box can be one of your
best marketing vehicles. In fact,
for delivery customers it may
be the only memorable point of
contact they have with your business. What should your pizza box
say and not say ... What does it
say about your business?

No matter the style, if you don't
have a good crust for your pizza,
you don't have a quality, greattasting pizza. Pizza Crust Boot
Camp is for all pizza makers. It is
designed to teach attendees how
to improve pizza-crust production
techniques, how to troubleshoot
dough problems and how to find
ways to cut costs while achieving
higher quality.

Panel Discussion: Acting
Like a Brand Manager
Lars Smith (mod)

When COVID shut down indoor
dining, Melissa Rickman knew
she needed to grow her online
ordering capacity. Ideal for placing delivery and carryout orders,
the online option also tends to
yield higher check averages. So
she went to work and did just
that. A year later her online sales
are robust, and now she's going
to give you a game plan to do the
same in your pizzeria.

Your pizzeria has a brand identity
all its own. And every move you
make as the owner should further cultivate and reinforce that
brand. In this lively panel discussion, we address what it means
to build and maintain a brand.

Pizza History
Anthony Falco

Upping Your
Culinary Game
Leo Spizzirri
This isn't 1986 - you can't get
away with heating up frozen
garlic knots and microwaving " Alfredo " sauce anymore. America's
collective palate is refined and
demanding. You've got to have
some kitchen chops to make it.
Leo Spizziri is here to show you
ways to up your culinary game!

Growing Online
Ordering
Melissa Rickman

4:00 - 5:00 PM

Celebrating Milestones
Scott Anthony
Whether it's your first anniversary
or your 50th, there are many
milestones along your business'
path that are worth celebrating. Scott Anthony will walk you
through how to get the word
out and how to celebrate when
you've hit a big mark.

Panel Discussion: Not
Letting Covid Win
Pasquale di Diana (mod)
When a pandemic brings
everything to a halt, it's easy to
throw in the towel. The sad reality is that COVID has put many
restaurants out of business for
good. But it doesn't have to be
that way, says Pasquale di Diana.
In this panel discussion, he's
going to lead a conversation with
a handful of others who have
implemented procedures and
best practices designed to make
sure they come out on top and
COVID doesn't win.

Pizza is the world's most popular
food. It's the most photographed
on Social Media - and its popularity is only growing. Join Anthony Falco as he deep dives into
the history of how this Southern
Italian regional dish came to conquer the world. From an Italian
diaspora immigrant food staple
made for and by Italians, in New
Haven, New York, Sao Paulo, and
Buenos Aires, to a universal food
that has transcended its ethnic
roots, we will deep dive into the
origin story of Pizza.

14 / P I Z Z A E X P O.C O M - J U N E 22-24, 2021

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2/11/21 9:20 AM

Pizza Today - March 2021

Table of Contents for the Digital Edition of Pizza Today - March 2021