This June, a specialized training program in Beltsville will offer entrepreneurs an in-depth look at launching and managing a pizza business.
The three-day course is designed for individuals seeking practical knowledge on restaurant development, operations, and culinary execution within the pizza industry.
The registration fee for the program is listed at $2,100.00 per attendee. Enrollment is limited, with a maximum capacity of 18 participants, allowing for a focused instructional environment. The course will be led by industry professional Mike Bausch, alongside pizza specialist Leo Spizzirri, who will provide hands-on guidance in crafting New York-style pizza.
Instruction will extend beyond food preparation to include business fundamentals such as financial planning, branding strategy, labor management, and operational systems. Participants will receive training on building customer loyalty, organizing team structures, and maintaining efficient workflows. The curriculum is structured to address both startup challenges and long-term sustainability in the food service sector.
Culinary sessions will focus on dough preparation, baking techniques, and product consistency, while business segments will emphasize leadership practices and scalable growth strategies. Organizers indicate that the program aims to combine technical skill development with practical business insights for real-world application.
Promotional efforts for training such as this often include traditional advertising methods such as poster printing to reach prospective attendees.
The workshop is scheduled for June 23rd through June 25th from 9 am to 5 pm Eastern Time each day. It will be held at 10310 Southard Dr, Beltsville, Maryland.
