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  • Pizza Pizzazz Competition
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    Blodgett Ovens
  • Columbus Convention Center
    Columbus, OH
    Exhibit Hours
    Sunday, January 24, 2016 / 10:30am-3:00pm Monday, January 25, 2016 / 10:30am-3:00pm




Thanks to you, our valued attendees, NAPICS 2015 was a memorable success. You, along with some thousands of your foodservice peers, walked our show floor aisles seeing, tasting and touching the latest wares, foods and beverages from over 175 exhibiting companies.

With the insights you provided us through last year’s attendee survey, we were able to pack even more dynamic programming designed into this year’s program. Workshops and seminars Sunday and Monday attracted nearly 900 attendees to learn more about marketing and managing their businesses and maximizing revenue.

Another powerhouse Pizza Pizzazz competition
Big props to this year’s crop of pizza makers who outlasted more than 110 bakers to win the 2015 Pizza Pizzazz competition. The first place recipient in each competition received a cash prize of $6,000. The second place recipients received $1,000 and third place winners pocketed $500 for their culinary talents.

Garnering first place in the gourmet competition was Will Shaw, PizzaBOGO, located in North Olmsted, Ohio who delighted judges with his submission of the Tuscan Fiorentina. The Tuscan Fiorentina combines a spicy garlic sauce, red onions, fresh basil, Peruvian sweet drop peppers, mushrooms, sirloin steak, cheese, scallions and a balsamic glaze. Anthony Farinacci of Fanucce’s Italian Restaurant and Pizzeria in Willoughby, Ohio, claimed $1,000 for his second place Potata pizza. It combined potatoes, crispy pancetta, caramelized onions, cheese, parsley and balsamic glaze. Nathan Sickmiller of Six Hundred Downtown in Bellefontaine, Ohio, earned $500 for his third place pizza named The D. It featured toppings of mozzarella, feta, Peppadew peppers, prosciutto, arugula, balsamic glaze and parmesan.

In the traditional competition, this year’s winner was Brad Rocco, Bexley Pizza Plus, located in Bexley, Ohio, with his submission a sausage, portabella mushroom, spicy pepperoni, bell pepper and cheese pizza. Second in the Traditional contest was Lisa Early, owner at Brenz Pizza Co. in Knoxville, Tenn. She won $1,000 for her ATM (All the Meat) pie, which combined red sauce, cheese, pepperoni, ham, sausage, capicola and bacon. Third place and $500 went to David Smith II, owner of Pizza Palace Plus in Emporium, Pa., whose Traditional Meateater pizza blended red sauce, pepperoni, ham, bacon, salami and sausage with mozzarella and provolone cheeses.

On to next year …
We’re already excited about and planning for NAPICS 2016. So save the dates now – January 24-25, 2016. We’ll see you then!