How to keep your employees happy and safe and are mobile units a viable option to brick and mortar right now?
U.S. Pizza Team member Giovanni Labbate of Billy Bricks Wood Fired Pizza in Northern IL. talks about compensating employees before and after the “situation” and what, if any, changes were made. Labbate will also talk about opening 2 additional food trucks during these hard times and the possible new regulations for food trucks.
21 Jul 2020
What should you do when an employee tests positive?
U.S. Pizza Team member Peter Anderson of Gelsosomo’s in Crown Point, IN. and USPT acrobatic coach Jamie Culliton of The Nona Slice House in Safety Harbor, FL. talk about what to do when you get a positive test in your staff. They will also speak about how to approach and control the topic with your […]
16 Jul 2020
Should I adjust my menu? Pizza One talks about how they handle the situation by viewing the pros and cons.
Dante Ismail talks about operations during restrictions, adjusting of your menus and what the future looks like for operators in the near future. Ismail will also speak about how he’s managing the after “shut down” market.
1 Jul 2020
10 Years Later! Heartbreak and forgiveness. The true story of Cleveland Cavs Fans after “The Decision”.
Jason Herron of #StillTipping and Mike Potraffke of Harry Buffalo in Lakewood, OH. relive the fateful day ten years ago that LebBron James decided to leave the Cleve and head for the sunny shores of Miami, and the jersey burning heard across the country through ESPN, CNN and beyond! Potraffke will also talk about how […]
25 Jun 2020
Trained in the Culinary Arts, Gavin Loyer talks about how to sell a good Long Island Pizza in the south, also the culinary difference between “book” and “street” learning
With over 40 years experience, Gavin Loyer of Jaboni’s Pizzeria will talk about bringing Long Island pizza to Tennessee and what the reception was. He will also discuss the difference between learning under a Long Island pizza family vs. a restaurant school, and the benefits of both! Loyer will also give us ideas about how […]
12 Jun 2020
Ghost Kitchens! Not as Scary as You Thought!
USPT Member and Chef Gene McWilliams talks about opening up a multi concept establishment. McWilliams will also talk about how to create, manage, and promote a “Ghost Kitchen” in these uncertain times. He might also mention what his favorite concept is?!?!?! But only if we ask nicely.
10 Jun 2020
The power of advertising your pizzerias free through Youtube. Pizza Therapy can cure anything!
Albert Grande talks about how someone not in the industry becomes such a big part of the industry, why Pizza Therapy can cure anything and the power of advertising your pizzerias free through Youtube. He might even turn the tables on me!
9 Jun 2020
U.S. Pizza Team member Lars Smith surprises teammate Leah Scurto and makes good on a promise to work a shift at her pizzeria
Leah and Lars talk about the reopening of the state of California, what it takes to maintain success, for established and new operations alike, such as State of Mind Pizzeria & Public House and PizzaLeah, and how you can help your fellow operators!
29 May 2020
Goodwill prevails in trying times!
Jason Herron, avid restaurant goer and tipper extraordinaire talks about how a simple wish to give away 2 gift cards to out of work or struggling hospitality workers over Facebook snowballed into a movement of thousands dealing out over $20,000 in giveaways to struggling restaurant and bar employees in the Buckeye State through #StillTipping! Herron […]
26 May 2020
How to find the sturdiest menu options for carryout?
Chef Adam Weisell of L’Aventino Forno Romano in Chicago speaks about the ins and outs of having to shut down and reopen in a hot spot. Weisell will also speak about the resilience of Pinsa for carry out and delivery, retaining old and gaining new customers and the integration of new marketing ideas. He will […]
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