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PRODID:-//Session Board//Session Board//EN
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UID:136212-20260325T093000Z@pizzaexpo.pizzatoday.com
DTSTAMP:20260616T140203Z
DTSTART:20260325T093000Z
DTEND:20260325T103000Z
SUMMARY:S28 Building Your Gelato Program: Crafting Recipes\, Choosing Equipment\, and Enhancing Your Menu
DESCRIPTION: Operating a pizzeria in today’s world means always looking for ways to stand out AND strengthen your bottom line. But have you considered that the answer might be… dessert?  \nAnna Crucitt\, owner of Mercurio's Artisan Gelato &amp\; Neapolitan Pizza in Pittsburgh\, will share her firsthand experience of how incorporating gelato into her menu wasn’t just a sweet addition\, but a game-changing decision for both customer satisfaction and profit margins.  \nAnna will walk you through her own trial-and-error process of introducing gelato to her pizzeria\, showing you the strategies she used to increase both check sizes and repeat customers without overcomplicating operations. She’ll explore recipe development\, how to select the right equipment for the job\, and more. 
LOCATION:W216
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