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OCT 17 18 2017 SEE. SHOP. NETWORK. LEARN. ATLANTIC CITY CONVENTION CENTER PRESENTED BY REGISTER BEFORE SEP. 1ST FOR ONLY $5 USE PROMO CODE: EBR3

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OCT17 182017

SEE. SHOP. NETWORK. LEARN.

ATLANTIC

CITYCONVENTION

CENTER

PRESENTED BY

REGISTER BEFORE SEP. 1ST

FOR ONLY $5USE PROMO CODE: EBR3

CORNERSTONE SPONSORS

We’ll be crowning the chef with the best pasta dishes in the Northeast during this two-day competition. On Day 1, each of the 20 competitors will prepare their top recipe for a panel of judges, who will give them marks based on technique, presentation, and of course, taste. On Day 2, the same chefs will be asked to prepare a pasta dish from a table of common ingredients, including one primary ingredient that must be used in all entries.

The two-day combined score will deter-mine the winner of first-place cash and a trophy, which will be presented Wednesday afternoon in the Pasta Competition Area of the Exhibit Hall.

Join us for the inaugural Pizza and Pasta Northeast at the Atlantic City Convention Center on October 17 and 18. The largest pizza and pasta conference and tradeshow on the East Coast, Pizza & Pasta Northeast is the premier event for pizzeria operators and Italian restaurateurs who are looking to source ingredients, equipment and supplies. The two-day event will feature nearly 300 booths of prod-ucts and services, keynote addresses by industry-leading restaurateurs, pizzeria- and Italian restaurant-specific seminars and

demonstrations and two competitions. Pizza and pasta makers will face off in head-to-head competitions in the Northeast Pasta Showdown and the 3rd Annual Caputo Cup.

Don’t miss this opportunity to meet with top suppliers, evaluate and compare prod-ucts and services, network with industry thought leaders and peers, and learn new techniques and strategies to grow your business. Explore the endless possibilities to take your operation to the next level at Pizza & Pasta Northeast.

The annual Caputo Cup pizza-mak-ing competition is being expanded this year from two to four divisions as it partners with Pizza & Pasta Northeast. Nearly 200 competitors are expected, baking their best pies and presenting them to the judges in the Traditional, Non-Traditional, Pizza Napoletana/STG and Gluten-Free divisions.

Watch the action in the Caputo Cup area on the Exhibit Hall floor, with trophies and up to $3,000 in prize money going to each of the division winners.

R E G I S T E R TO DAY AT P I Z Z A A N D PA S TA E X P O . C O M2

FEATURED COMPETITIONS

Sponsored by Antimo Caputo Flour

Sponsored by Barilla

THE CAPUTO CUP NORTHEAST PASTA SHOWDOWN

PRESENTED BY

YOU

COULD

WIN

$5,000 IN

OUR DASH

FOR CASH

GIVEAWAY

R E G I S T E R TO DAY AT P I Z Z A A N D PA S TA E X P O . C O M 3

Recipe Costing for Increased ProfitabilityMark Kelnhofer

Mark Kelnhofer (ReturnonIngredients.com) has more than 20 years of experience in bot-tom-line boosting accounting, including seven years in restaurant cost management. Learn how to apply his unique methodology to dis-cover what producing the menu items for the guest experience really costs you. He’ll show you how to use this data to help manage your food costs — and your bottom line.

Low-Cost, High-Impact Marketing for IndependentsEric Shepherd

Your brand is more than a logo. As Amazon’s Jeff Bezos says, “Branding is what people say about you when you’re not in the room.” Eric Shepherd, the director of marketing for the 12-location pizza chain OTTO in Portland, Maine, has helped build a loyal customer base in the New England area that borders on fanatical — without spending a fortune. Eric will provide you with simple steps for attracting new customers, building trust, inspiring employees and creating the foundation for all of your marketing compo-nents.

Building a Team of Top PerformersT.J. Schier

Why do some business get great employ-ees while others struggle? With key insights provided by restaurant consultant and owner T.J. Schier, learn the secrets to an effective hiring process, attracting (the right) talent, (low-cost) training techniques and incentives that drive performance — all keys to building a winning team in your restaurant.

Understand Your Guests and Provide Them the Experience They’re Looking ForDarren Denington

Darren Denington has spent three decades in the hospitality industry helping restaurants across the country understand their guests’ perspective and build winning hospitality teams. He teaches restaurant owners and managers how to best handle guest com-plaints, improve the customer experience with suggestive selling, drive sales using the entire team, and much more.

EXHIBITOR SEMINARSelf-Service Ordering: A Cost-Saving Magnet for MillennialsLarry Fiel

It’s been widely documented that millennials are today’s most pizza-obsessed generation, and that self-service ordering via mobile device or in-store kiosk is overwhelm-ingly preferred by this generation over phone-in and counter-based transactions. Larry Fiel, director of marketing at PDQ Signature Systems, which is presenting this seminar, will show you ways to cash in with online ordering.

Presented by PDQ Signature Systems

SCHEDULE // TUESDAY

9 am - 10 am SEMINARS

10 am - 11 am KEYNOTES & SPECIAL PRESENTERS

When in 2015 Bon Appétit magazine placed its stamp on Pizzeria Beddia in Philadelphia as the home of the “Best Pizza in America,” the profile of its owner was immediately elevated. Joe Beddia had been operating under the radar. He made only enough of his 36-hour dough for 40 pies per day. He built a sauce from canned New Jersey tomatoes and prepped a limited number of toppings. He stayed open only until the 40th pie was sold, often early in the evening.

He’ll be interviewed onstage by Peter Reinhart, a bread-baking expert, instructor at Johnson & Wales University and the founder of the Pizza Quest video and blog site. Peter has visited many of the nation’s top pizzerias and learned how they handle dough, ingre-dients and ovens. He’ll talk shop with Joe during this Pizza & Pasta Northeast kick-off session prior to the opening of exhibits on Tuesday morning.

PIZZA SPECIAL PRESENTATION // JOE BEDDIA AND “AMERICA’S BEST PIZZA”

11:30 am – 12:30 pmClassic Neapolitan PizzasRoberto CaporuscioKesté Pizza & Vino, NY

12:30 – 1:30 pm New Flavor Profiles With Toppings and GarnishesDoug FerrimanCrazy Dough’s Pizza, Boston, MA

1:30 – 2:30 pmBreakfast PizzasSteve CarcareyCollegeville Italian Bakery Pizzeria Napoletana, Collegeville, PA

2:30 – 3:30 pm Make Creativity a Calling CardAnthony Allen and Mike KeonOTTO Pizza, Portland, ME

3:30 – 4:30 pmAuthentic American Pizza MakingJohn Arena and Nino ConiglioMetro Pizza (Las Vegas) and Williamsburg Pizza (Brooklyn)

R E G I S T E R TO DAY AT P I Z Z A A N D PA S TA E X P O . C O M4

11:30 am – 12:30 pm Lasagna Bolognese Our WayScott Tacinelli and Angie RitoQuality Italian Steakhouse, NY

12:30 – 1:30 pm Discovering the Regional Cuisine of Italy: A Pasta TourLorenzo Boni, Barilla

1:30 – 2:30 pm Making Pasta Fast-CasualHari Cameron, grandpa (MAC), Rehoboth Beach, DE

2:30 – 3:30 pmFarm-to-Table PastaDan Richer, Razza Pizza Artigianale

3:30 – 4:30 pmPizza Across AmericaJoin Scott Wiener, founder of Slice Out Hunger, and Carmine Testa to hear about the Pizza Across America initiative, scheduled for Feb. 9, 2018. That’s National Pizza Day, and Scott and Carmine will be coordi-nating what they hope will be the largest pizza delivery ever, involving pizzerias in all 50 states delivering to food charities of their choice.

10 am - 11 am KEYNOTES & SPECIAL PRESENTERS

A new generation has emerged in New York, with one foot in the tradition established in the last century by the city’s pizza pioneers and the other firmly planted in today’s fast-paced and complex marketplace. Scott Wiener, the

knowledgeable guide who operates Scott’s Pizza Tours, will lead a dis-cussion with three of New York’s biggest current names — Paulie Gee (Paulie Gee’s), Mark Iacono (Lucali) and Roberto Caporuscio (Kesté Pizza & Vino).

5 pm - 7 pm / SPECIAL SESSION

PANEL DISCUSSION: NEW FACES OF THE PIZZA PANTHEON

Moderated by Scott Wiener

11 am - 5 pm DEMONSTRATIONS

PIZZA DEMOS PASTA DEMOS

Hear from the owner of Rubirosa, a New York City restaurant renowned for both pizza and pasta.

A.J. Pappalardo, the son of Giuseppe Pappalardo, the founder of Joe & Pat’s in Staten Island, wanted to create an institution like his father’s in Manhattan. Inspired by the 57-year-old family pizza recipe, he opened his own instant classic, Rubirosa Pizzaria and

Ristorante, in 2009. Since then, Rubirosa has drawn consistent praise for its pizza as well as its dishes featuring fresh-made pastas.

In 2015 A.J. tragically passed away from a sudden illness and his sister Maria stepped in to run the family business. Maria de-scribes herself as a “pizza heiress” and “first generation Italian-American.” As the guiding force at Rubirosa she is pulling off the

balancing act of appealing to both old and new neighborhood residents at the location in NoLITA, near Little Italy. Maria will tell the story of Rubirosa — and of her family’s second-generation pizzeria and restaurant — during our opening day keynote at Pizza & Pasta Northeast.

KEYNOTE: MARIA PAPPALARDO

R E G I S T E R TO DAY AT P I Z Z A A N D PA S TA E X P O . C O M 5

Tax Essentials for Restaurant OwnersPaul Mancinone

Attorney and CPA Paul Mancinone special-izes in restaurant and foodservice represen-tation, and assists many CPAs in audits when they arise. He will outline the importance of awareness with respect to Form 1099K, credit card industry trends and best practices for re-cord keeping. He’ll also share some practical tips for handling an audit and relate some war stories from the front lines.

9 Leadership Traits Required for Success in the Hospitality IndustryDarren Denington

Having the right people in the right positions is critical for any restaurant. Once

you have the right people, the next step is to develop them into strong leaders with very specific skills and goals. Darren Denington has successfully helped restaurants across the country by developing their owners and managers with the leadership skills needed in the hospitality business.

Proven Menu Engineering TechniquesMark Kelnhofer

Accounting expert and restaurant consultant Mark Kelnhofer (ReturnonIngredients.com) will walk you through the steps to re-engineer your menu for success and profitability, using his proven methods and accurate recipe costing as the foundation for higher revenues.

An Operator’s Guide to Local-Store MarketingT.J Schier

Topics covered include proven in-store and out-of-store marketing programs from restau-rant consultant T.J. Schier, who also owns 15 Which Wich Superior Sandwiches shops. The programs include Delivering the WOW, Sales Radar, Owning the Community and Leveraging the Digital Space.

SCHEDULE // WEDNESDAY

9 am - 10 am SEMINARS

10 am - 11 am KEYNOTES & SPECIAL PRESENTERS

Pizza makers, cousins and best friends, Francis Garcia and Sal Basille, are two regular guys from the neighborhood, whose DNA reads garlic and oil. They are fourth-generation restaurateurs who opened their first store on 14th Street in 2008. Since then, Artichoke Basille’s Pizza has expanded to 11 hugely successful locations across the country, with more locations in the works.

Their first TV series, “Pizza Cuz,” aired on

the Cooking Channel and had them out on the road in a mouth-watering exploration of pizza across the country. They followed up with Pizza Masters, another food-trek se-ries with a huge sense of humor that is still airing on the Cooking Channel and Netflix.

During their keynote, Francis and Sal will share stories old and new. You can hear them immediately prior to the second-day opening of the Pizza & Pasta Northeast exhibit hall.

The Pizza Masters: Sal Basille and Francis Garcia

Is the current popularity of hand-made pasta a trend with legs? Have we indeed entered a new golden age of pasta with creative sauces and ingredient combinations popping up in casual, neighborhood restaurants? And can pasta go fast-casual?

With Johnson & Wales University instructor and baking expert Peter Reinhart moderating the discussion, our panel of top pasta chefs will

discuss what’s hot and what’s not on the pasta menu.

Joining Peter will be Hari Camer-on, who recently opened two loca-tions of grandpa(MAC), a fast-casual, handmade pasta concept; Antimo DiMeo of Ardé Osteria in Wayne, Pa.; and Lorenzo Boni, the executive chef for Barilla America who previously was at highly rated restaurants in both New York and his native Italy.

Pasta Special Presentation / Panel Discussion: The Future of Pasta

R E G I S T E R TO DAY AT P I Z Z A A N D PA S TA E X P O . C O M6

11:30 am – 12:30 pm Gluten-Free PizzasGiulio Adriani, The Local Pizzaiolo, Atlanta, GA

12:30 – 1:30 pm Top Slice SellersFrank Pinello, Best Pizza, Brooklyn, NY

1:30 – 2:30 pm Naturally Leavened PIzza DoughDan Richer, Razza Pizza Artigianale

2:30 – 3:30 pm The Making of Fresh-Curd MozzarellaTory Profaci and Matt Tedeschi, Grande Cheese

11:30 am - 4:30 pm DEMONSTRATIONS

11:30 am – 12:30 pm Gluten-Free PastasAlex Napolitano, Rubirosa, NY

12:30 – 1:30 pm Adding Ancient Grainsto Your Fresh PastaProgramAntimo DiMeo, Ardé Osteria,Wayne, PA.

1:30 – 2:30 pm GnocchiHari Cameron, grandpa (MAC), Reoboth Beach, DE

2:30 – 3:30 pm Discovering the Regional Cuisine of Italy: A Pasta Tour (Repeated)Lorenzo Boni, Barilla

PIZZA & CHEESE DEMOS

REGISTRATION & HOUSING

Big Profits With Big Numbers: How to Reach 20 Percent Profit and $1 Million in Sales ($150)With Michael Shepherd

Breaking through the million-dollar sales mark and running 20 percent profit margins are what many consider the Holy Grails of the independent restaurant business. But they are far from impossible to achieve. Profitability and sales growth are deliberate actions that take planning, patience, commit-ment and determination. Veteran pizza and Italian-restaurant owner Michael Shepherd will share his tried-and-true methods for consistently pulling in 20 percent profits and for growing your business to break the $1 million mark in annual revenues.

Take Back Your Budget: The Key to Profitability ($150)With David Scott Peters

Your budget is a guide to success. It points you — and your management team — to profitability. In this special two-and-one-half-hour session, David Scott Peters, restaurant coach and founder of TheRestaurantExpert.com, teaches you how to build a budget the right way. In addition, he gives you the tools to use the budget to be profitable, focusing on the single, most-controllable number in any restaurant.

Tuesday and Wednesday9:30 am – 11 amMaking Pizzas With Tony Gemignani: Grandma and Detroit Styles

Workshop participants will learn how to make the dough for adding Grandma and Detroit-style pizzas to their menus, working with a starter called “poolish” and gaining knowledge of flour, protein and each dough ingredient. World champion pizza maker Tony Gemignani also will demonstrate how to push/open the dough correctly, apply ingredients properly for these two styles and master the baking skills they require. Mich-igan native and Detroit-style champion Jeff Smokevitch will assist in the presentation.

Register to Attend

Early-Registration Fee: $15(Through July 31, 2017)Buddy Fee: $10

Advance-Registration Fee: $20(Through October 16, 2017)Buddy Fee: $15

On-Site Registration Fee: $40Buddy Fee: $30

One-Day Pass: Early: $10 / Advance: $15 / Onsite: $20

Official Housing

Emerald Expositions and Pizza & Pasta Northeast have negotiated great room rates at some of the best hotels in Atlantic City, including Sheraton Atlantic City, Borgata Hotel Casino & Spa and Caesar’s Atlantic City. However, you must book through our official housing bureau, EventSphere, to secure our low guaranteed rates. See the Hotel and Travel page on PizzaAndPastaExpo.com to make your reservations.

Beware of Unauthorized Hotel Solicita-tions. Note: EventSpere is the only housing company associated with our event.

Travel

Airfare to Atlantic City from within the United States is relatively affordable, although you have only a few options. Alter-natively you can fly into Philadelphia, rent a car and drive east to Atlantic City. It’s only about an hour and a half by car between the two cities. You can also get to Atlantic City by train or bus. Atlantic City Express Service (ACES) offers a direct route from New York City to Atlantic City daily, with fares as low as $30. The New Jersey Transit Service has routes from most major train stops to Atlantic City.

PASTA DEMOS

9 am - 11:30 am WORKSHOPS (TUESDAY & WEDNESDAY)

All pre-registration must be done at PizzaAndPastaExpo.com

R E G I S T E R TO DAY AT P I Z Z A A N D PA S TA E X P O . C O M 7

CORNERSTONE SPONSORS

#1 Gluten-Free LLC 320AAK Foodservice 344AdvancePierre Food 457Alfa International 118All Seasonings Ingredients 733AM Manufacturing Company 309Amoroso’s Baking Company 550Anacapri Foods 427Anchor Food Professionals 237Angela Mia Tomatoes 731Antimo Caputo SRL/Orlando Food Sales 657Arcobaleno LLC 432Ardent Mills 123Armanino Foods of Distinction 437Arrow POS 533Atalanta Corporation 231Bag Solutions 257Barilla America 637Battistoni Italian Specialty Meats 826BelGioioso Cheese 652Betson Enterprises 219Blodgett Ovens/Marsal 300Bollito’s 636Bova Foods 304Buona Vita Inc 336Burke Corporation 325California Milk Advisory Board 357Carla’s Pasta 201Catania Oils 542Check Corporation 424Cheese Merchants 312Chicago Metallic Bakeware 625Ciao Imports – Authentic Specialty Foods 820Comstock-Castle Stove Co 138Connoisseur Specialty Foods 343Conte’s Pasta Co Inc 225Cusano’s Bakery 350Daiya Foods 425DeIorio Foods Inc. 545Double “D” Knitting & Glove Inc 436Dynamic USA 308Edge Ovens 726Ferraro Foods 137Ferrero USA Foodservice 221Fidelity Communications Corp 723First Field 630Foodtec Solutions 513Forza Forni 647Franchise Marketing Systems 402

Freeport Paper 339GI Metal USA Inc 356Giovanni Rana Pasta 536Glissen Chemical Co 624Go Veggie 404Granbury Solutions 215Grande Cheese Company 619Harbortouch 443Hobart 212Joseph’s Gourmet Pasta Company 239JVM Sales 627Kalustyan Corporation 203Ken’s Foods 615La Nova Wings 313Lactalis Culinary 442Lloyd Pans 409Mail Shark 223Main Street Hub 628Manzo Food Sales 553Marra Forni Wood Fired Brick Ovens 557Marsal Pizza Ovens 300Message On Hold 301MFG Tray 324Migali Industries 726Mike’s Hot Honey 544Mincing Overseas Spice Co 322Monini North America Inc 506MVP Group LLC 537NuCO2 613Off the Wall Magnetics 633Olympic Nature 549Orders2me 227Ottenberg’s Bakery 719Our Town America 247Pacific Dynasty Seafood 725Palazzolo Mfg 539Paradise 421Pasta Montana 122PDQ Signature Systems 401Peerless Ovens 726Peppadew International, S.A. 211Perfecting Pizza LLC 406Performance Foodservice - ROMA 819Picard Ovens 450Pizza Solutions 726PizzaCloud 128Pomi USA Inc 712Prescriptive Music 830Red Gold 426

Robot Coupe USA 400Roger & Sons 303Roland Foods LLC 737Rosito Bisani Imports Inc 129Rosso Gargano Tomatoes 824Savona-Stavola Foodservice 243Sestra Systems 520Seviroli Foods 713SinglePlatform 525Slice 439SMM International 251Somerset Industries 119Sophast Sales & Marketing 318SpeedLine Solutions 331Stratas Foods 626Sweet Street Desserts 407Sysco Philadelphia 543The Fast Bite 721Tognana USA/Arvind Group 209TredSafe/Walmart 644Trinidad Benham Corporation 213True Food Service Equipment 419Truffleist Inc 337Tyson Foods Inc 519Univex Corporation 319US Foods 345Vesuvio Foods 345Vitelli Foods 648WestRock 518Whalen Packaging 430Wood Stone Corporation 113WPP Dough 638XLT Ovens 207

SHOW SPONSORS

EXHIBITORS

ATLANTIC CITY, NJ / ATLANTIC CITY CONVENTION CENTER / www.PizzaAndPastaExpo.com

The list of reasons to attend the Northeast Pizza and Pasta show could go on and on and on. It doesn’t matter if you are about to start out in this business, a 20 year veteran, or somewhere in the middle like us, the place to be on 17 & 18 October is this show.”

“Here are a few reasons why the Pizzeria Bella Vista Team attends Pizza Expo and why we will attend the Northeast show: The trade show is hands-down world-class and there is no other place we can get up close and personal with the best of the best equipment and prod-ucts in the industry. The business workshops and food demonstrations will, without a doubt, leave you with lasting ideas to improve every facet of your business op-eration and keep you light-years ahead of your competi-tion. And, last but not least, the networking, people you meet and friends you make will pay lifelong dividends.”

REGISTER NOW ATPIZZAANDPASTAEXPO.COM

Michael SignorelliPizzeria Bella Vista

SEE YOU ATPIZZA & PASTANORTHEAST!

CORNERSTONE SPONSORS

Michael Signorelli / Pizzeria Bella Vista / Chesapeake, VA