North America Pizza & Ice Cream Show serves up strong slate of speakers, panels

Jan. 26, 2004

COLUMBUS, Ohio—Three solid days of pizza-centered seminars are on the menu for the expected 5,000 attendees of the North America Pizza & Ice Cream Show (NAPICS), scheduled for Feb 7-9 in Columbus, Ohio.

On Feb. 7, one day prior to the official NAPICS kickoff, pizza operators will get an unprecedented learning opportunity at the first-ever Pizza Operator Workshop. The all-day session includes seminars led by:

* Big Dave Ostrander (portion control and pricing)
* Kamron Karington (marketing)
* Jim Laube (business management)
* Tom Lehmann, a.k.a., The Dough Doctor (dough problem solving).

Limited seating for this one-of-a-kind event is going quickly, so don't miss out. Click here for more information.

Presidents Panel, Pizza Divas and much more ...

* Tired of the dramatic ups and downs of the cheese market? Ever wanted to know how to smooth out the bumps? If so, don't miss Jeff DeGrand's seminar on Price Risk Management for Pizza Operators, when the show officially opens on Sunday, Feb. 8.

DeGrand, a partner at Chicago dairy brokerage Downs-O'Neill, will explain cheese market upheavals and instruct operators on how they can level out the price ride on the cheese market roller coaster.

DeGrand's seminar runs from 9-11 a.m.

* In the afternoon, insurance expert P.J. Giannini will discuss the Top Three Insurance Issues Facing Pizzeria Owners in 2004.

As insurance prices have skyrocketed in the past two years, Giannini, an author, speaker and consultant, has helped thousands of owners make cost-effective and correct decisions for protecting themselves and their pizzerias with the right insurance. Learn how to leverage the billion-dollar insurance industry to your benefit by attending his seminar, scheduled for 12:30-1:30 p.m. (Giannini will repeat this seminar on Monday, Feb. 9.)

* At 1:30 p.m., Pat Spaulding will lead a food-centered seminar on cheese styles, blends and baking performance. If you want advice on trends and blends, don't miss this one-hour workshop. (Spaulding will repeat this seminar on Monday, Feb. 9.)

* Ever wonder what presidents of other pizza companies think about the industry ... where it's going ... who's driving it ... what it'll look like five years from now? If so, then you don't want to miss the 2004 Pizza Presidents' Panel, scheduled for 2-4 p.m.

Sharing wisdom and experience on this year's panel will be: Jim Grote (183-unit Donatos Pizzeria); Steven Jackson (475-unit Hungry Howie's Pizza); Scott Adams (38-unit Nick-N-Willy's World Famous Take-N-Bake Pizza); and E. Jay Meyers (16-unit Goodfella's Old-World Brick Oven Pizza).

Steve Coomes, editor of, will moderate this lively and fast-paced session wherein attendees will be invited to ask questions as well.

* Ladies rule in the final panel session of the day, the Pizza Women's Roundtable. Three "pizza divas"—Jodi Aufdencamp (Mama Mimi's Take 'N Bake Pizza), Debbie Antoun (Mancino's Pizza & Grinders) and Michelle Burt (Spanky's Pizza)—will share their unique perspectives and advice on balancing their successful businesses with their home lives. This groundbreaking discussion starts at 5 p.m., and is guaranteed to be an eye-opener.

* On Monday, Feb. 9, Big Dave Ostrander will lead a two-hour take-and-bake-centered seminar titled, "The Next Mega Trend—Is it Right for You?" Ostrander will discuss whether traditional pizzeria operators should add take-and-bake to their menus. The session begins at 9 a.m.

For pre-registration information for NAPICS 2004, click here. To register by phone, call 800-909-7469. Save money by registering by Jan. 30!

See related NAPICS stories ...
* NAPICS to offer first-ever hands-on Pizza Test Kitchen
* North America Pizza & Ice Cream Show to offer unprecedented programming and exhibits
* North America Pizza & Ice Cream Show destined to become largest pizza show in eastern U.S.
* NAPICS Pizza Pizzazz competition entry deadline draws near

Topics: NAPICS

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