If you're a pizzeria operator searching for ways to better market your business or improve the quality of your pizza dough, the answers you seek may be available at the 2008 Pizza Operators Workshop.
The Pizza Operators Workshop (POW), a prelude to the fifth annual North American Pizza and Ice Cream Show, is scheduled for Saturday, Feb. 16, from 8 a.m. until noon at the Greater Columbus Convention Center in Columbus, Ohio.
One of the featured presenters at the POW will be Kamron Karington, author of the pizza marketing resource "Black Book: Your Guide to Creating Staggering Profits In Your Pizza Business." In the seminar, Karington will talk about the strategies that propelled his own pizza business to more than $1.6 million a year in sales.
"These guys are wearing 30 different hats trying to run their operation, so I know it's hard to give a lot of thought to marketing," Karington said. "My goal is to show them several ways to market their business and make the money they deserve."
In 1994, Karington bought a pizzeria that was doing about $3,000 a week in sales. Within three years, he had increased sales to more than $30,000 a week.
The cost to attend the "Who Else Wants To Learn the Secrets of Successful Pizza Marketing?" workshop is $397, which includes a copy of the Black Book and four hours of intensive training in pizzeria marketing, along with full show registration and access to all Sunday and Monday programs.
Test kitchen a show favorite
Operators looking to improve the quality of their dough won't want to miss the Dough Technology workshop, Saturday, Feb. 16 from 8 a.m. to noon.  
The Dough Technology workshop will cover topics ranging from the functions of ingredients in pizza dough systems, principle types of pizza crusts on the market, effective dough management, production techniques and pizza dough processing. The cost to attend the workshop is $198, and includes four hours of training with speaker Jeff Zeak, full show registration and access to all Sunday and Monday programs.
Who Else Wants To Learn the Secrets of Successful Pizza Marketing?
  • Saturday, Feb. 16, 2008, 8 a.m. – noon.
  • Presenter: Kamron Karington, author of the "Black Book: Your Guide to Creating Staggering Profits In Your Pizza Business."
  • Cost: $397
Dough Technology
  • Saturday, Feb. 16, 2008, 8 a.m. – noon.
  • Presenter: Jeff Zeak, AIB International
  • Cost: $198
* The cost of both workshops includes access to all Sunday and Monday NAPICS programs.
More than 5,000 attendees and 220 exhibitors are slated to attend NAPICS 2008, set for Feb. 17-18 at the Greater Columbus Convention Center. Equipment suppliers will demonstrate everything from ovens to ice cream makers to fryers, and food suppliers will show off products such as meats, cheeses, gelato, ice cream cones, appetizers, candy and coffee.
Another NAPICS favorite returning this year is the interactive pizza test kitchen, which will be manned by industry experts as well as operators. In the interactive pizza test kitchen, show attendees will have the opportunity to test a variety of pizza dough and tomato sauce recipes, along with the latest offerings in ovens and other pizzeria equipment.
"There isn't any trade show where there is as much knowledge in one spot as there is in the interactive pizza test kitchen," said Ann Reichle, NAPICS chairwoman and co-owner of Angelina's Pizza in Olmsted Falls, Ohio. "If you want to try a different kind of oven, a different kind of mixer or a different product you can probably find it in the test kitchen."
NAPICS is a show for pizza and ice cream professionals  featuring exhibits, product demonstrations seminars and workshops covering "how to" procedures and innovative methodologies, along with pizza-related competitions.

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