Pizza Expo 2020

[Dangerous Salumi]

Im putting the seminars on my calendar and several Im interested in are overlapping.

9-11 am
2-4 pm

darn.

How are the $250 classes Sunday and Monday? Are they worth the cost?

[jsaras]

I’ll be attending on April 1.  I’m not a professional operator, just a pizza geek.  However, I am having some vague, half-baked thoughts about investigating the pizza biz. 

I’m open to suggestions on how to maximize my day. 

[StateofMind]

I’ll be attending on April 1.  I’m not a professional operator, just a pizza geek.  However, I am having some vague, half-baked thoughts about investigating the pizza biz. 

I’m open to suggestions on how to maximize my day.

Im speaking on a panel from 4-5 that afternoon. The topic is about branding a pizzeria. You should stop by.
Beyond that I find networking on the floor and checking out the demos to be a great use of my time while there.

[The Dough Doctor]

Jsaras;
Attend seminars directed at new operators and when on the show floor get as much information from vendors as possible (even "stuff" you don't think you will ever need) then when you get back home organize it in several 3-ring folders for use as a quick reference guide in the future, you'll be glad you did! Also visit with ALL of the different oven companies as well as the dough mixer and pan suppliers their information will be invaluable if you decide to "drop the hammer".
Tom Lehmann/The Dough Doctor

[Dangerous Salumi]

I gave up on the pay classes. I will attend maybe 6 of the freebees and that will still leave me with enough time to walk around and network.

[jsaras]

Good tips.  Thanks!!

[Jackitup]

I’ll be attending on April 1.  I’m not a professional operator, just a pizza geek.  However, I am having some vague, half-baked thoughts about investigating the pizza biz. 

I’m open to suggestions on how to maximize my day.

You've been around long enough AND around here long enough to have heard and read all the pros and cons of getting into the food business, I wish you all the luck in the world with your dreams brother!!!

[Pete-zza]

Jonas,

I saw this article today at Bloomberg where a well known and successful restaurateur is interviewed about starting a restaurant. His properties are high end but I thought that his comments and suggestions were useful nonetheless:

https://www.bloomberg.com/news/articles/2020-03-06/advice-from-stephen-starr-on-how-to-open-a-successful-restaurant?srnd=premium

Peter

[jsaras]

Jonas,

I saw this article today at Bloomberg where a well known and successful restaurateur is interviewed about starting a restaurant. His properties are high end but I thought that his comments and suggestions were useful nonetheless:

https://www.bloomberg.com/news/articles/2020-03-06/advice-from-stephen-starr-on-how-to-open-a-successful-restaurant?srnd=premium

Peter

Thanks for the article.  I don’t make impulsive decisions on things like this.  I could get capital reasonably easily but I couldn’t afford a failure.  I also am realistic about the hundreds of things that I don’t know about the food business and the amount of effort it takes to get it going.  If I were to open locally, I’m not sure whether it would connect to the market.  Camarillo is a food wasteland, which represents an opportunity for someone who can bring quality food to the community. 

The local pizza places include an excellent American-style pizzeria (the best conveyor pizza I’ve ever had) with a large sports bar type dining area and incredibly fast delivery, a barely passable NY-style place in a horrible spot and substandard dining area, a tiny place that has a terrific pizza menu, but they bake straight 00 in a deck oven and a brewery that only has bar pies on menu (no other food) and a fast-casual pizzeria.

So the difficult question is what I could bring to the table and then how to make it profitable

[waltertore]

Thanks for the article.  I don’t make impulsive decisions on things like this.  I could get capital reasonably easily but I couldn’t afford a failure.  I also am realistic about the hundreds of things that I don’t know about the food business and the amount of effort it takes to get it going.  If I were to open locally, I’m not sure whether it would connect to the market.  Camarillo is a food wasteland, which represents an opportunity for someone who can bring quality food to the community. 

The local pizza places include an excellent American-style pizzeria (the best conveyor pizza I’ve ever had) with a large sports bar type dining area and incredibly fast delivery, a barely passable NY-style place in a horrible spot and substandard dining area, a tiny place that has a terrific pizza menu, but they bake straight 00 in a deck oven and a brewery that only has bar pies on menu (no other food) and a fast-casual pizzeria.

So the difficult question is what I could bring to the table and then how to make it profitable

Opening in a food wasteland is high for failure.  I prefer medium size market cities that are up and coming.  They collect people from around the world like big cities and often the competition is steep in number but low in reality.  There must be 100 pizzerias here in Reno but most all are so far from what we do/chains that there really isn't any competition. 

[jsaras]

Opening in a food wasteland is high for failure.  I prefer medium size market cities that are up and coming.  They collect people from around the world like big cities and often the competition is steep in number but low in reality.  There must be 100 pizzerias here in Reno but most all are so far from what we do/chains that there really isn't any competition.

Walter, I totally get your point.  The odd part here is that the wineries are exceptional, but the food isn’t on the same level. 

[waltertore]

Walter, I totally get your point.  The odd part here is that the wineries are exceptional, but the food isn’t on the same level.

I guess you would have to be connected with them in some way and have enough tourists to make it work.  We left Ohio 4.5 years ago and thought of opening a shop outside Columbus but people are use to paying under $10 for a 16" cheese pie.  Here we charge $20 and the cost of living is similar.  The Reno area has around !/2 million people and we get by.  Best to be the funkiest shop in a happening area vs. the king in a small market and struggle to pay the rent.

[Gluten4punishment]

I’ll be attending on April 1.  I’m not a professional operator, just a pizza geek.  However, I am having some vague, half-baked thoughts about investigating the pizza biz. 

I’m open to suggestions on how to maximize my day.

Half baked or par baked?

[jsaras]

Half baked or par baked?

It doesn’t matter to me.  I just don’t want to get burned

[Steve]

This event has now been postponed until June (see new topic on this board).