Pizza has one of the highest profit margins and most controllable food costs in the business. In this session attendees will learn everything they need to know on how to incorporate fresh, house made pizza into their venue. Recipes such as dough made with micro beer, sauces, artisan pizzas, specialty pizzas, and house made Anchor Steam sausages will be passed along with equipment lists, quotes, layouts, sample menus, pricing, and beer and cocktail pairings. The investment is minimal and the profits are tremendous. Special guests will be Mixologist Elmer Mejicanos and Beer Specialist Ricky Lewis.
Pizza Chef, Owner, Operator and Expert - Tony’s Coal Fired Pizza, International School of Pizza, Tony's Pizza Napoletana, Bar Rescue
Tony Gemignani has been in the restaurant industry for nearly 25 years. He is the US ambassador in Naples for pizza, has 11 World titles, owns seven restaurants in California & Las Vegas and is a cookbook author. He owns and is the Master Instructor at the International School of Pizza where he certifies sixty chefs and operators each year from around the world. Tony has appeared on numerous shows such as The Tonight Show w/Jay Leno, Food Network, Bar Rescue, Today Show and Good Morning America. Five of his restaurants have full service bars specializing in whiskey, craft beers, Mixology, Italian, Spanish and California wines. Tony is known as one of the most popular influential innovators in the industry.