March 27 - 30, 2017
Exhibits Open: March 28 - 30, 2017
Las Vegas Convention Center

Countdown to the Show

Sunday, March 26, 1:00 PM - 5:00 PM


Monday, March 27, 8:00 AM - 12:00 PM

  • Room: N253
  • Session Number: W06

    • Room: N255
    • Session Number: W07

      • Room: N252
      • Session Number: W09

        • Room: N254
        • Session Number: W10


          Monday, March 27, 12:30 PM - 1:30 PM

          • Room: N258-N260
          What’s the best way to start and maintain a fresh concept that attracts customers? Boston pizzeria owner Doug Ferriman says the key is constant innovation. With eye-popping specialty pizzas and a focus on the slice business, he and his wife Melissa built Crazy Dough’s into a five-unit “artisan slice bar.”... Read More
          Speaker(s)
          Speaker/Presenter
          Doug Ferriman
          Co-Founder
          Crazy Dough's Pizza Co.

            Monday, March 27, 1:30 PM - 2:30 PM

            • Room: N259-N261
            There are many conflicting opinions about aging or enhancing pizza dough. While some prefer same-day fermentation, others retard their dough for at least 24 hours — and some for as long as three or four days. And what about additives and dough conditioners? How can we better understand the pros... Read More
            Speaker(s)
            Panelist
            Bill Weekley
            Corporate Baker
            General Mills
            Panelist
            Peter Reinhart
            Chef and Baking Instructor
            Johnson & Wales University
            Panelist
            Tom Lehmann
            Pizza Dough Specialist
            The Dough Doctor Consulting

              Monday, March 27, 1:45 PM - 3:00 PM

              • Room: N258-N260
              A successful launch of your first pizzeria is critical. This session will cover the essential systems necessary for your first unit — and for each new store as you grow. A restaurant consultant and the owner of 15 Which Wich Superior Sandwich shops, T.J. Schier will pass along proven systems... Read More
              Speaker(s)
              Speaker/Presenter
              T.J. Schier
              Restaurant Owner and Consultant
              Smart Restaurant Group

                Monday, March 27, 2:45 PM - 3:45 PM

                • Room: N259-N261
                World champion pizza maker Tony Gemignani will discuss authentic cheese applications used on Detroit, St. Louis, coal-fire, Neapolitan, New York and other popular styles. Attendees will learn how to use these specialty cheeses and then sample selected regional and imported varieties at the end of the seminar. A master of... Read More
                Speaker(s)
                Speaker/Presenter
                Tony Gemignani
                Tony's Pizza Napoletana, San Francisco
                Tony Gemignani's Restaurant Group & International School of Pizza

                  Monday, March 27, 3:30 PM - 4:45 PM

                  • Room: N258-N260
                  Great restaurant brands are not built by chance — it’s a formula. Gerry O'Brion spent years learning why some restaurants thrive while others fail. His Restaurant Formula reveals the secrets of the most successful restaurant brands. Learn the four pillars of a powerful concept, and the six “critical execution factors”... Read More
                  Speaker(s)
                  Speaker/Presenter
                  Gerry O'Brion
                  Marketing Consultant
                  WHAT BIG BRANDS KNOW

                    Monday, March 27, 4:00 PM - 5:00 PM

                    • Room: N259-N261
                    Your menu prices probably don’t change very often because your customers expect consistency in both price and quality. But your input costs fluctuate nearly every time you buy new ingredients — sometimes, it seems, with little rhyme or reason. Commodities expert Robert Chesler will show how these fluctuations create a... Read More
                    Speaker(s)
                    Speaker/Presenter
                    Robert Chesler
                    Commodities Analyst
                    INTL FCSTONE

                      Monday, March 27, 5:00 PM - 6:00 PM

                      • Room: N258-N260
                      This session will offer can't-miss comments of value to anyone who has recently opened a unit or plans a new one in the near future. All of the panelists have experience launching multiple units and are willing to share. They are: Mike Bausch, owner of three-unit Andolini’s in Tulsa, Okla.;... Read More
                      Speaker(s)
                      Panelist
                      Doug Ferriman
                      Co-Founder
                      Crazy Dough's Pizza Co.
                      Panelist
                      Jeff Smokevitch
                      Owner-Operator
                      BROWN DOG AND BLUE PAN PIZZERIAS
                      Moderator
                      Jeremy White
                      Editor in Chief
                      Pizza Today Magazine
                      Panelist
                      Mike Bausch
                      Owner-Operator
                      Andolini's Pizzeria
                      Panelist
                      Pasquale Di Diana
                      Owner-Operator
                      Bacci Pizzerias

                        Tuesday, March 28, 8:15 AM - 9:15 AM

                        • Room: N247
                        Opening six restaurants within five years in Manhattan’s West Village — all different concepts — sounds like an invitation for disaster. But Gabriel Stulman has the golden touch, and for a man still in his mid-30s, a keen understanding of dining trends and his devoted diners. In 2011 he was... Read More
                        Speaker(s)
                        Speaker/Presenter
                        Gabriel Stulman
                        Founder and CEO
                        HAPPY COOKING HOSPITALITY
                        • Keynote

                        Tuesday, March 28, 8:30 AM - 10:00 AM

                        • Room: Show Floor Demo Area
                        • Session Number: W11
                        Workshop participants will learn how to make the two styles of dough, and how to work with a starter called “poolish.” Undergo the process and gain indispensable knowledge about the properties of flour, protein and each dough ingredient. In addition, Tony will demonstrate the step-by-step method for making your own... Read More
                        Speaker(s)
                        Speaker/Presenter
                        Tony Gemignani
                        Tony's Pizza Napoletana, San Francisco
                        Tony Gemignani's Restaurant Group & International School of Pizza


                          Tuesday, March 28, 9:30 AM - 11:00 AM


                          Tuesday, March 28, 10:30 AM - 11:30 AM

                          • Room: Show Floor Demo Area
                          Diners are increasingly valuing the group tasting experience, and while pizza has been a shared food from the outset, the opportunity to extend pass-around items on the appetizer menu has never been better. Theo Kalogeracos, a pizza champion and cookbook author from Perth, Australia, will offer a few of the... Read More
                          Speaker(s)
                          Co-Presenter
                          John Gutekanst
                          Owner-Operator
                          Avalanche Pizza
                          Co-Presenter
                          Theo Kalogeracos
                          Owner-Operator
                          Theo & Co Pizzerias
                          • Demo

                          Tuesday, March 28, 11:30 AM - 12:30 PM

                          • Room: Show Floor Demo Area
                          You can create beautiful signature breads in your pizzeria. Join renowned author and baking instructor Peter Reinhart and veteran pizza maker John Arena to learn the secrets of how to bake artisan-quality loaves using the equipment and ingredients already available in your pizzeria. This demo will include recipes, techniques and... Read More
                          Speaker(s)
                          Co-Presenter
                          John Arena
                          Owner-Operator
                          Metro Pizza
                          Co-Presenter
                          Peter Reinhart
                          Chef and Baking Instructor
                          Johnson & Wales University
                          • Demo

                          Tuesday, March 28, 12:30 PM - 1:30 PM

                          • Room: Show Floor Demo Area
                          Explore the boundaries of your food offerings and kitchen technologies with Doug Ferriman, who built the innovative Crazy Dough’s slice business in Boston and is now at work on another concept, Oath Craft Pizza. A former Pizza Maker of the Year winner at Expo, Doug will show you how to... Read More
                          Speaker(s)
                          Speaker/Presenter
                          Doug Ferriman
                          Co-Founder
                          Crazy Dough's Pizza Co.
                          • Demo

                          Tuesday, March 28, 1:30 PM - 2:30 PM

                          • Room: Show Floor Demo Area
                          The owner of Racca’s Pizzeria Napoletana in Denver has excelled for years with a profitable lunch menu. Now he’s added brunch on Saturdays and Sundays, offering bottomless mimosas and a special menu that incorporates novel egg scrambles and midday pizzas. He’ll whip up a few of his bestsellers and explain... Read More
                          Speaker(s)
                          Speaker/Presenter
                          Mark Dym
                          Owner-Operator
                          Racca’s Pizzeria Napoletana
                          • Demo

                          Tuesday, March 28, 2:30 PM - 3:30 PM


                          Tuesday, March 28, 3:30 PM - 5:00 PM

                          • Room: N253
                          No matter the style, if you don’t have a good crust for your pizza, you don’t have a quality, great-tasting pie. Sponsored by General Mills, this two-part seminar for all pizza makers features the company’s research and development manager, Tim Huff, and its corporate baker, Bill Weekley. In Part I... Read More
                          Speaker(s)
                          Co-Presenter
                          Bill Weekley
                          Corporate Baker
                          General Mills
                          Co-Presenter
                          Tim Huff
                          R & D Manager
                          General Mills

                            Tuesday, March 28, 4:00 PM - 5:00 PM

                            • Room: N257
                              • Room: N252
                                • Room: N261
                                  • Room: N259

                                    Tuesday, March 28, 5:30 PM - 9:30 PM

                                    • Room: Bus Slot #1
                                    • Session Number: W14
                                    Join Scott Wiener, famous for his New York Pizza Tours, as he takes a group of Expo attendees to three outstanding Las Vegas pizzerias — Pizza Rock, Metro Pizza and 800 Degrees. You’ll sample the food and drink at each location and go into the kitchen with owners Tony Gemignani... Read More
                                    Speaker(s)
                                    Speaker/Presenter
                                    Scott Wiener
                                    Founder
                                    Scott’s Pizza Tours


                                      Wednesday, March 29, 8:15 AM - 9:15 AM

                                      • Room: N247
                                      Michael Lastoria, founder of &pizza, changed the way Washingtonians (and Baltimorians, and Virginians, and …) think about their local pizza shop. He opened the first &pizza in D.C.’s H Street Corridor in 2012, rejecting industry pundits and politicians who said the neighborhood was too risky, too insular, too low-market. Lastoria... Read More
                                      Speaker(s)
                                      Speaker/Presenter
                                      Michael Lastoria
                                      Co-Founder and CEO
                                      &PIZZA
                                      • Keynote

                                      Wednesday, March 29, 8:30 AM - 10:00 AM

                                      • Room: Show Floor Demo Area
                                      • Session Number: W12
                                      In Part II, Tony will demonstrate the skills necessary for making authentic Neapolitan and New York pizzas. Attendees will learn how to push/open a pizza correctly, how to apply ingredients properly and how to master baking skills in various oven types. Fee: $185 at Registration...
                                      Speaker(s)
                                      Speaker/Presenter
                                      Tony Gemignani
                                      Tony's Pizza Napoletana, San Francisco
                                      Tony Gemignani's Restaurant Group & International School of Pizza


                                        Wednesday, March 29, 9:00 AM - 11:00 AM

                                        • Room: N255
                                        • Session Number: W13
                                        The founder and CEO of Oggi’s Pizza & Brewing Co., George Hadjis, opened his first store in 1991 in Del Mar, Calif., and through franchising has grown the company to 17 locations. He also for years taught a course in franchise management at San Diego State University. George will discuss... Read More
                                        Speaker(s)
                                        Speaker/Presenter
                                        George Hadjis
                                        Founder and CEO
                                        Oggi’s Pizza & Brewing Co.


                                          Wednesday, March 29, 9:30 AM - 11:00 AM

                                          • Room: N252
                                            • Room: N261
                                              • Room: N258
                                                • Room: N254

                                                  Wednesday, March 29, 10:30 AM - 11:30 AM

                                                  • Room: Show Floor Demo Area
                                                  You probably don’t realize how many winning recipes can be made with ingredients already sitting around in your kitchen for the pizzas you make daily. Pizza chef Glenn Cybulski, who has written menus for a series of pizzeria concepts including his current company, Persona Wood Fired Pizzeria, will deconstruct some... Read More
                                                  Speaker(s)
                                                  Speaker/Presenter
                                                  Glenn Cybulski
                                                  Owner-Operator
                                                  Persona Wood Fired Pizza
                                                  • Demo

                                                  Wednesday, March 29, 11:30 AM - 12:30 PM

                                                  • Room: Show Floor Demo Area
                                                  Our 2016 Pizza Maker of the Year from Williamsburg Pizza in Brooklyn will demonstrate the pizza that won him the Traditional Division, including tomatoes from the slopes of Mount Vesuvius, his mother’s greenhouse-grown basil, his own 48-hour ferment dough and other ingredients. Then Nino Coniglio will show you how he... Read More
                                                  Speaker(s)
                                                  Speaker/Presenter
                                                  Nino Coniglio
                                                  Owner-Operator
                                                  Williamsburg Pizza
                                                  • Demo

                                                  Wednesday, March 29, 12:30 PM - 1:30 PM

                                                  • Room: Show Floor Demo Area
                                                  Don Evola played guitar with the rock bands Foghat, Heart and others; his brother Vic Vegas is a celebrity chef on the cable TV show “Bar Rescue.” They’ve always been focused on food. The Brooklyn-born brothers developed a passion for cooking from their Italian-born grandmother and Don, who years ago... Read More
                                                  Speaker(s)
                                                  Co-Presenter
                                                  Don Evola
                                                  Owner-Operator
                                                  Brooklyn Bros. Pizza
                                                  Co-Presenter
                                                  Vic "Vegas" Moea
                                                  Chef and Restaurateur
                                                  • Demo

                                                  Wednesday, March 29, 1:30 PM - 2:30 PM

                                                  • Room: Show Floor Demo Area
                                                  Colorado owner-pizza maker Jeff Smokevitch excels at baking pies in multiple styles, so much so that he won the triathlon baking title in the Parma, Italy, championships in 2015 with classic, gluten-free and pan entries. But he’s a native Michigander, which makes Detroit-style a particular passion. This sauce-on-top rectangular pie... Read More
                                                  Speaker(s)
                                                  Speaker/Presenter
                                                  Jeff Smokevitch
                                                  Owner-Operator
                                                  BROWN DOG AND BLUE PAN PIZZERIAS
                                                  • Demo

                                                  Wednesday, March 29, 2:00 PM - 3:00 PM

                                                  • Room: Contest Area 2
                                                  Exhibitor Demonstration Lallemand proof tolerant yeast FlexFerm is produced from a strain of Saccharomyces cerevisiae that does not ferment the maltose sugar present in flour.  The amount of leavening it produces is controlled by the amount of sugar added to the recipe. FlexFerm allows a controlled proofing of products requiring consistent... Read More
                                                  Speaker(s)
                                                  Speaker/Presenter
                                                  Phillip Lee Wing
                                                  Food Scientist


                                                    Wednesday, March 29, 3:30 PM - 5:00 PM

                                                    • Room: N253
                                                    No matter the style, if you don’t have a good crust for your pizza, you don’t have a quality, great-tasting pie. Sponsored by General Mills, this two-part seminar for all pizza makers features the company’s research and development manager, Tim Huff, and its corporate baker, Bill Weekley. In Part I... Read More
                                                    Speaker(s)
                                                    Co-Presenter
                                                    Bill Weekley
                                                    Corporate Baker
                                                    General Mills
                                                    Co-Presenter
                                                    Tim Huff
                                                    R & D Manager
                                                    General Mills

                                                      Wednesday, March 29, 4:00 PM - 5:00 PM


                                                      Thursday, March 30, 9:00 AM - 10:00 AM

                                                      • Room: Show Floor Demo Area
                                                      Tony Gemignani, the most-decorated U.S. pizza maker, and Graziano Bertuzzo, a world champion from Italy, will together prepare and bake classic Italian and pizza alla pala (Roman style) pies. Listen in as they compare notes and swap technique that are state of the art in both the U.S. and Europe.... Read More
                                                      Speaker(s)
                                                      Co-Presenter
                                                      Graziano Bertuzzo
                                                      Master Instructor
                                                      Scuola Italiana Pizzaioli
                                                      Speaker/Presenter
                                                      Tony Gemignani
                                                      Tony's Pizza Napoletana, San Francisco
                                                      Tony Gemignani's Restaurant Group & International School of Pizza

                                                        Thursday, March 30, 10:00 AM - 10:30 AM

                                                        • Room: Show Floor Demo Area
                                                        You’ll want to hang around after the “champions demo” and hear how our two top pizza chefs solve problems and recommend improvements during a free-form Q and A session. Joining Tony Gemignani and Graziano Bertuzzo fielding questions will be Mike Rutledge, director of kitchen systems for the 9-unit Farrelli’s Wood... Read More
                                                        Speaker(s)
                                                        Co-Presenter
                                                        Graziano Bertuzzo
                                                        Master Instructor
                                                        Scuola Italiana Pizzaioli
                                                        Co-Presenter
                                                        Mike Rutledge
                                                        Director of Kitchen Systems
                                                        Farrelli's
                                                        Co-Presenter
                                                        Tony Gemignani
                                                        Tony's Pizza Napoletana, San Francisco
                                                        Tony Gemignani's Restaurant Group & International School of Pizza

                                                          Thursday, March 30, 10:30 AM - 11:30 AM

                                                          • Room: Show Floor Demo Area
                                                          Demand for vegetarian pizza is on the rise. Have you kept up with the trend by offering inventive pies to this growing segment? Pizza My Heart has; the 24-unit Northern California chain lists 11 specialty vegetarian pizzas on its menu. Tim Silva, our 2015 Pizza Maker of the Year at... Read More
                                                          Speaker(s)
                                                          Speaker/Presenter
                                                          Tim Silva
                                                          Kitchen Director
                                                          PIZZA MY HEART
                                                          • Demo

                                                          Thursday, March 30, 11:30 AM - 12:30 PM

                                                          • Room: Show Floor Demo Area
                                                          Whether it’s gluten-free, ancient grains, whole wheat or some other variation on the traditional dough recipe, today’s consumers are willing to experiment — if you are. Tim Green, a former pizza chef for Wood Stone ovens and now a consultant specializing in pizza, lives near the Washington State University Bread... Read More
                                                          Speaker(s)
                                                          Speaker/Presenter
                                                          Tim Green
                                                          Pizza Expert
                                                          SYNERGY RESTAURANT CONSULTING
                                                          • Demo

                                                          Thursday, March 30, 12:30 PM - 1:30 PM

                                                          • Room: Show Floor Demo Area
                                                          The gluten-free foods movement has demonstrated its staying power, as well as its ability to bring in new diners. An award-winning Australian pizza chef and author of two pizza cookbooks, Theo Kalogeracos has been offering gluten-free pies at his restaurants for years. He’ll talk you through the business of making... Read More
                                                          Speaker(s)
                                                          Speaker/Presenter
                                                          Theo Kalogeracos
                                                          Owner-Operator
                                                          Theo & Co Pizzerias
                                                          • Demo

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