Education Schedule

Dreaming of opening your own pizzeria from scratch? Michael Androw has been there, done that, and lived to tell the tale. This workshop is your crash course in everything from site selection and lease negotiations to zoning laws and start-up marketing. But it’s not just about the nuts and bolts — it’s about the blood, sweat, and tears (and maybe a few sleepless nights) that come with building your dream. Michael’s insights could be the difference between success and heartbreak. If you’re ready to take the plunge, this session is a must. 

To control your prime costs and maximize profit potential requires keeping a close eye on ingredient expenses. Food costs comprise a substantial portion of your spending — and those expenditures continue to climb as a result of inflation.
How do you attack the problem to keep your pizzeria in the black? Nick Bogacz is here to walk you through it.

When a customer walks through your doors, there is a baseline of expectations that must be met in order to ensure their repeat business. But those looking to thrive and become the dining destination in town constantly seek to elevate the guest experience. Give them more than they expect to keep them clamoring for more, right? Rocky Shanower will show you how.

Sustainability is both important and top-of-mind for the pizza and foodservice industry in general right now. Chef Dr. Junnie Lai will explore ways pizzeria owners can use sustainability procedures and best practices to balance operational practicality, ingredient innovation, waste reduction and consumer expectations.

Join renowned pizza expert and enthusiast Scott Wiener for an engaging and insightful look at the hottest trends shaping the pizza industry today. From innovative toppings and creative crusts to the latest in technology, sustainability and customer preferences, Scott will dive deep into the forces driving change in the world of pizza.

Pepperoni is the undisputed king of pizza proteins in America, but there are so many options available for today’s pizza makers that it’s foolish not to explore and capitalize on culinary trends. In this demo, Chef Eric Von Hansen will preview a variety of high-end proteins that will take your topping list to the next level — and show you how to get the most out of them.

An undermixed or overmixed dough can wreak havoc on product quality, wait times and consistency. Getting it right from the jump provides the solid foundation you need to ensure every pizza is perfect and every dinner rush goes smoothly. There’s nothing worse than throwing out a batch of dough, and you won’t have to after sitting in on this session with Frank Zabski.

In this hands-on demonstration, Alastair Hanmann — the “Pizza Buddha” — will walk attendees through the process of crafting the perfect Detroit-Style pizza. From traditional methodologies that yield a classic original to ways to elevate the style, Hanmann will cover it all in this 60-minute session.