Pizza continues to be America’s favorite food, and the pizza industry continues to grow in size and sophistication. To aid operators in running the best possible and most profitable restaurants, the National Pizza & Pasta Show will return to the Donald E. Stephens Convention Center in Rosemont, Illinois, on August 22 and 23.
More than 20 educational seminars are scheduled, said Drew Axelrod, event director at Expo Media, Inc., the show’s producer.
Advance attendee buyer registration is $25. Complete show information can be found at www.nationalpizzashow.com.
Axelrod said the event will bring together “some of the biggest names in the business.”
“We want to help restaurant operators find their niche and succeed beyond their expectations,” he added. “This event pulls together the right people, both operators and manufacturers, to make the crucial connections that will help them innovate in their businesses. What could be more impactful than to build relationships between pizzaioli who share the same passion for all styles of pizza?”
The show will feature 200 diversified exhibits along with 20 educational seminars, live demos, the North American Pizza Academy, a new product showcase and a guided bus tour led by Chicago Pizza Tours founder Jonathan Porter, including stops at Moretti’s, PizzaBoy and Pizzeria Uno.
Over two days of quality educational and networking opportunities, attendees will strengthen their knowledge of cutting-edge marketing and sales strategies, learn to improve their ingredients, discover equipment innovations and find ways to build a more efficient operation. Educational seminar topics include:
- Combating Labor Shortages
- Using Call Centers for Higher Volume
- What’s Next For the Pizza Industry?
- Avoiding Insurance Claims
- Where’s My Money Been Disappearing To?
- Digital Advertising for Increased Recognition, Volume and Sales
- Successfully Operating a Ghost Kitchen
- Streamlined Delivery Logistics, Apps and Reaching New Customers
- Yeast 101: How to Prepare Multiple Kinds of Dough
- The Bright Future of Pizza Industry Technology
The event also includes an in-depth look at the North American Pizza & Culinary Academy’s program. Want to broaden the variety or improve the quality of your pizza offerings? This show will offer live demonstrations of how to make various styles of pizza. There also will be an active hands-on production line for operators to experiment with making Chicago-style pizzas.
“Chicago is the perfect destination to host a pizza convention,” Axelrod said. “Most people associate this city with Chicago-style pizza—deep-dish, stuffed or tavern-style pizza. Although Chicago is known for inventing these styles of pizza, it is so much more. We think it’s the best pizza city in the country, a proverbial magnet for pizza lovers. As a top culinary center, Chicago has embraced both mainstream and artisan pizza in virtually every style found in Italy and the United States. It is a fabulously diverse pizza destination!”
As a special treat for convention-goers and to showcase Chicago’s prowess in pizza making, noted food journalist and Chicago pizza expert Steve Dolinsky, a winner of numerous James Beard Foundation journalism awards and owner of Pizza City USA, will be there to promote his latest book and current podcast, “Pizza City.” Dolinsky is author of the book, “Ultimate Chicago Pizza Guide,” and has a been a popular Chicago TV food reporter for many years. The first 100 restaurant operators to pre-register for the show will receive a free copy of his guide book.
Additionally, the Midwest Baking Show, featuring artisan bakery and deli products, services and equipment, will be co-located alongside the National Pizza Show, so restaurants with either pizza/pasta items or bakery goods can shop an additional 100 booths related to baking.
