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Lombardi's to be honored at New York Pizza Show
Multiple seminars and some savory sideshows highlight the schedule at second-annual New York Pizza Show, Nov. 1-2.
October 18, 2005
What better way to celebrate the 100th anniversary of pizza in the United States than by visiting a pizza tradeshow in New York? That's what organizers of the second-annual New York Pizza Show are thinking, and they'll commemorate the event by inducting Lombardi's Pizzeria — where American pizza got its start in 1905 — into the Pizza Hall of Fame during the Nov. 1-2 show.
"We're taking people and companies who've contributed something significant to the pizza industry and honoring them for it," said Tom Boyles, editor-in-chief of PMQ Magazine, organizer of the NYPS and founder of the Pizza Hall of Fame. The induction will take place during a special party after the exhibit hall closes on Nov. 1. "Outside of Lombardi's is a bronze plaque signifying their induction into the hall of fame ... and at the show we'll present an additional bronze black to John Brescio," current owner of Lombardi's.
Last year's
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Included in the general admission price ($50 for preregistration, $75 for onsite registration) are 24 seminars scheduled throughout both days of the show. The lineup of speakers comprises a blend of noted industry experts and several new faces who will share their knowledge on succeeding in the increasingly competitive pizza business. Be it marketing, dough making, hiring good people, purchasing or menu pricing, these experts have it covered, Boyles said.
"Just about everything you need to know to run a pizza business will be covered," he said. "We wanted to have a lot of actual pizza operators on these panels ... to hear from people who've actually been in the trenches."
Among several interesting seminar titles is Running Your Business in Your Pajamas, led by Mike Rasmussen. A certified public accountant with Franchise Tax Group in Pomona, Calif., Rasmussen will show operators how to maximize their time by using the Internet to download their stores' daily financial information to their home PCs and into Quickbooks.
"The operator can do his banking, his payroll, credit cards — any banking transactions he wants — all before going to the store," Rasmussen said. "When he gets to work, all he has to do is focus on operations and people."
Rasmussen said the seminar is intended for operators who have multiple units or are planning for them, people who want to know the financial status of more than one operation without having to be onsite.
"I got challenged to do this by some guys who own 10 Subways each," he said. "They basically wanted to wake up in the morning and know their cash position before they left the house. So I spent two years figuring out how to do that."
Other seminar highlights:
* Independent operators seeking to thrive rather than survive will enjoy the Independent Power Hitter Session. Ben Lamonte, vice president of marketing for two-unit La Nova Pizza (Buffalo, N.Y.) will discuss how a simple, but relentless marketing strategy made La Nova one of America's busiest pizza companies. Sean Brauser, co-owner of Romeo's Pizza (Medina, Ohio), will tell how he turned a struggling one-unit operation into a three-store money maker. And E. Jay Meyer, president of Goodfellas Pizza (Staten Island, N.Y.), will show how he grew his company from one to nearly a dozen units while maintaining the feel of an independent operation.
* Noted pizza book authors Peter Reinhart (American Pie: My Search for the Perfect Pizza) and Ed Levin (Pizza: A Slice of Heaven) will discuss current and future trends on the food side of the pizza business.
* Having just completed a highly successful fundraiser for his local fire department, Scott Anthony, a Fox's Pizza Den franchisee in Punxsutawney, Pa., will share his secrets on getting free publicity.
* Pizzeria owner-turned marketing expert Kamron Karington will share "pricing secrets of restaurant owners who get rich."
* Big Dave Ostrander will discuss how to overcome competitors selling $5 pizzas by beating them at their own game.
Pizza battles royale
Three pizza competitions — two pizza centered, one skills based — will be held at the show. The first is a culinary competition called the American Pizza Championship. The contest gathers finalists from several U.S. pizza competitions to battle for one spot representing the U.S. in the America's Plate, a contest that follows later in the day. The America's Plate will feature representatives of seven countries, including the U.S., vying for the top pizza award. Last year, an Australian pizza maker took home the title.
The final contest centers on tryouts for three spots on the U.S. Pizza Team: best freestyle dough tosser; largest dough stretch; and fastest pizza maker. Winners in those categories receive expenses-paid trips to Salsamaggiore, Italy, for World Pizza Championships in April 2006.
A six-man acrobatic team from Italy will do demonstrations at the show, and Boyles said attendees can view the culinary events in progress. Post-contest demonstrations will follow as well.
"What's so unique about the America's Plate is that you don't get to see seven different pizza styles made in one place," he said. "I think pizza makers will enjoy seeing how other countries make theirs: how the bread is different, how the toppings that go on are really different and how the sizes and shapes of those pizzas are different."
Savory sideshows
Just as last year, the Slice of History tour of legendary pizzerias will be offered to attendees seeking to taste some of America's finest pies. Two stops guaranteed so far are John's Pizzeria (on Bleecker Street) and Lombardi's Pizzeria. Boyles said owners Bob Vittoria (John's) and Brescio (Lombardi's) will host each event at their pizzerias.
"Those guys are legends, and they enjoy talking to other operators," Boyles said.
Fees for each tour are $30, which includes food, drink and bus transportation from the Javits Center.
For more information, visit newyorkpizzashow.com.
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