Restaurant Brands International is on the cusp of major growth—40,000 restaurants within five years. How will it get there? We’ll gather the presidents of Burger King, Popeyes, Tim Hortons U.S., and Firehouse Subs in one place, at the same time, for a wide-ranging and blockbuster chat from some of the most iconic restaurant chains in the world that you simply won’t find anywhere else.

It’s a common worry for operators adding new stores: How do you ensure consistency without diluting what originally made your pizza brand great? As a pizza company grows from one unit to multiple locations, maintaining that high level of standards requires long-term planning, strategic execution and hawk-like oversight. Our experts will teach you how to make a daunting task simpler.

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Pizza-making robots. Automated dough prep. AI-driven online ordering. There's a slew of tech in the pizza space that can transform your business. In this fireside chat, Andrew Simmons, who has grown Mamma Ramona’s in San Diego from one store to four branded locations in the past year (with more to come), will explain how he’s testing all of those tools—plus a pizza subscription service and other innovations—to sell more pizza, improve efficiency, cut costs, make better use of labor and build the pizza franchise of the future today.

By capitalizing on staff members’ unique talents and treating them as valued contributors, you’ll build a team that truly buys into your mission, shows up on time every day and is happy to go the extra mile. In this session, Koons, the operations/marketing rockstar behind L.A.’s Hot Tongue Pizza and host of the popular Pie2Pie podcast, will show you how to build a company culture that's decidedly cooler, more authentic, more personally fulfilling and more attractive to younger employees. (Hint: It starts with a lot of “uncool” processes and systems.)

Striking a balance between menu items that consistently perform and those that will attract diners with specific dietary needs is an ongoing challenge. What are some secrets to creating top-selling signature items with broad appeal? How do you attract the intensely loyal vegetarian/vegan crowd? What about gluten-free options? Hear from experts who have tackled that challenge head-on.

KFC Global CEO Sabir Sami will take us through how the legendary brand reached 30,000 locations across the world, and how it’s done so while remaining true to KFC’s differentiators, franchisees, and creating a profitable model that works in every market.

50 Top Pizza has become the Michelin Guide for independent pizza restaurants, identifying the best of the best around the world. For pizzerias that earn 50 Top Pizza recognition, the acclaim and publicity that follows can be a game-changer. So what are they doing right, and what can you do to earn your own spot in 2025? This trio of owners and master chefs, all honored by 50 Top Pizza in 2024, will share their wisdom and insights in this can’t-miss session.

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Savvy pizzeria operators know the Pizza Power Forum is the place to be right after Labor Day. And our Post–Labor Day Bash is the perfect opportunity during the conference to unwind, network, dine, drink, and just have a little fun all around! From 6:00-9:00 p.m., attendees will mingle on the 8th floor of the stunning, famous atrium of Atlanta’s Marriott Marquis, where they’ll indulge in a feast of Southern culinary favorites and enjoy live music while connecting with fellow restaurant operators. The Post–Labor Day Bash is the networking highlight of the conference and is included with registration.

Day 2 kicks off with an exclusive look at one of the industry’s most-anticipated reports. From speed of service to accuracy, see the results before anybody else. And this is the only place to do so.

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Inspire Brands’ chief brand officer Scott Murphy oversees 32,000 locations across Buffalo Wild Wings, Dunkin’, Jimmy John’s, Sonic Drive-In, Arby’s, and Baskin-Robbins. He’ll share the journey and where the fastest-growing restaurant group on record heads from here. Hint: It’s a constant story of evolution.

The adage, “Work smarter, not harder,” applies to you, the pizzeria owner, too. Your restaurant is a success, and your systems and processes are in place. Now it’s time to revisit your priorities. Do you want a life outside the kitchen? Do you want to spend more time with your family and pursue other passions? Peyton Smith, owner of Mission Pizza Napoletana, shares how he has created a work/life balance that leads to both profits and pleasure and prevents burnout for himself and his employees.

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Across pizza styles, great dough is the one absolute constant when it comes to making delicious pizza. No matter how your dough is performing, there are ways it can be improved. Hear from dough-making experts who review the dos and don'ts of dough.

There’s a technological solution to nearly every problem a pizza restaurateur faces today, from making pies faster, controlling costs and scheduling work shifts to streamlining the ordering process, building repeat business and more. In this panel discussion, innovative operators share the lessons they’ve learned, the tools they’re using and how to use them to sell more pizza.

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Successful pizzeria marketing in the 2020s starts with maintaining a strong presence across all digital platforms while creating a brand with authenticity, strong values and a distinctive personality. From social media and SMS outreach to establishing your pizzeria as a community partner that truly cares, our experienced operators will show you how they do it—and how you can do it, too.

Jim Holthouser, the CEO of GoTo Foods (formerly Focus Brands) shares the why behind the name change and what’s driving one of the most consequential transformation projects in recent memory at the Auntie Anne’s, Carvel, Cinnabon, Jamba, McAlister’s Deli, Moe’s Southwest Grill, and Schlotzsky’s parent company.