Pizza Today - December 2016 - PE5

NEW AT THE SCHOOL OF PIZZERIA MANAGEMENT
Learn From Top-Performing
Pizza Pros - Peer-to-Peer
Instruction at the School of
Pizzeria Management
Ever wonder why certain pizzeria
companies top you in sales and profits
as well as operational efficiency? Here's
your chance to find out - by sitting in
with accomplished pizzeria owners and
industry leaders who are willing to share
the tools and tactics they use to build
moneymaking companies.
These advanced-training workshops
begin on Sunday, March 26, and
conclude on Monday, March 27. The
instruction and take-home materials
will give you and your managers the
inside knowledge you need to take your
business to the next level.
Here are a few of the instructors who
will be sharing spreadsheets, business
plans, employee manuals, cost controls
and other systems they use to manage
million-dollar pizzeria companies.

Concept Development

Customer Engagement

GLENN CYBULSKI went in the opposite
CLAYTON KRUEGER started as a dishwasher at Farrelli's Wood Fire Pizza in Tacoma, Wash., and rose into several jobs
at the now nine-store company. Farrelli's
is big enough and profitable enough
for him to specialize in marketing and
communications in the pizzeria setting.

ERIC SHEPHERD focuses full time on
marketing and communications for
the 12-unit Otto Pizza chain based in
Portland, Maine. He and the company
take an unconventional approach to
brand management and social media
campaigns that has reaped high customer loyalty.

Million-Dollar Pizzeria X 3

MIKE BAUSCH began in 2005 with
10 employees at the original Andolini's
Pizzeria in Tulsa, Okla., and now owns a
five-unit restaurant business with more
than 150 employees.

DAN COLLIER moved from franchising
- where he opened and was director of
operations for nearly two dozen Rusty's
Pizza stores - to becoming an independent in 2012. He now co-owns and
operates eight PizzaMan Dan's locations
in the Los Angeles market.

direction, operating three different
independent pizzeria concepts before
becoming founder and CEO in 2015 of
a fast-casual franchise company, Persona Wood Fired Pizzeria, based in Santa
Barbara, Calif..

Two-Day Restaurant MBA

JIM LAUBE is a CPA and restaurant industry expert who founded
RestaurantOwner.com, which delivers
management resources and training
for independent restaurant owners.
Previously, he was a controller and CFO
for a regional restaurant chain. He has
since served as an advisor and CPA for
multiple independent and small-chain
restaurant companies.

"The instructors
gave us incredible
information. I'm
in the process of
opening another
location and
the workshops
have been very
beneficial. I'd love
to come back and
take more classes
next March."
Giovanni Vigliotti
Peppino's
Syracuse, N.Y.

Go to the School of Pizzeria Management
page on PizzaExpo.com for more details
about the workshops being taught by these
- and other - talented professionals.
The full schedule of School of Pizzeria
Management workshops can be found on
pages 18 and 19 of this brochure.

KEITH COFFMAN opened Lost River Pizza
in 2011 in Bowling Green, Ky., after
conducting his own market analysis. He
used his previous sales and marketing
experience in other industries to grow
in five years to $1 million in annual
revenue.

http://www.RestaurantOwner.com http://www.PizzaExpo.com

Pizza Today - December 2016

Table of Contents for the Digital Edition of Pizza Today - December 2016