Pizza Today - April 2021 - PE13

WEDNESDAY
9:30 - 11:00 AM

Building a Beverage
Program
Nick Bogacz

Panel Discussion: Women
in Pizza
Denise Greer [mod]

Beer, wine and craft soda enthusiasts will seek you out if you provide
a worthy beverage list they can't get
around the corner. Let Nick Bogacz
of Caliente Pizza & Drafthouse in
Pittsburgh show you how to build
a winning lineup that will bring
customers in.

The pizza industry hasn't been a
good ol' boys club for some time
now. With each passing year, more
and more women enter the ranks
of pizza professionals. Pizza Today
Executive Editor, Denise Greer, sits
down with a handful of women who
are helping shape today's pizza
game.

Pizza Crust Boot Camp
Part I (Repeated)
Tom Santos and Bill
Weekley
No matter the style, if you don't
have a good crust for your pizza,
you don't have a quality, greattasting pizza. Pizza Crust Boot
Camp is for all pizza makers. It is
designed to teach attendees how
to improve pizza-crust production
techniques, how to troubleshoot
dough problems and how to find
ways to cut costs while achieving
higher quality.

Tinkering with Your Crust
Peter Reinhart (mod)
Some operators take the " if it ain't
broke, don't fix it approach. " Others
think things are never good enough.
How do you experiment and evolve
your pizza crust without confusing
customers?

March_PE21_AttendeeBrochure.indd 13

Should you loathe or embrace
third-party delivery? Why? In this
seminar, veteran pizza entrepreneur
Mike Bausch will share tips for getting the most mileage out of these
services.

Management Incentives
Dan Collier

The Science of Employee
Scheduling
Hassi Sadri
Employee scheduling can make
or break a business. Create the
employee schedules based upon
the needs of your establishment
according to your revenue rather
than fulfilling the needs and hours
requested by your employees- this
is paramount in your revenue sales.
Hassi will teach you the tips and
tricks to be successful

Third-Party Delivery
Mike Bausch

Delivery & Carryout
to the Max
Scott Anthony and Tony
Troiano
Operate a DELCO unit? If so, you
want to maximize your carryout and
delivery traffic in order to reach
peak volume. As the owner of one
of America's busiest DELCO operations, Tony Troiano is uniquely qualified to give you a rundown of the
processes he uses to stay sharp.
Joining him is friend and colleague
Scott Anthony who has his own
insights to share.

The success of a pizzeria, both operationally and financially, depends
on the consistent measurement of
specific aspects of the business.
The owner and the manager must
be on the same page and be held
accountable for results.
2:30 - 3:30 PM

Sculpting a Creative
Message
Phil Bossart and Sammy
Mandell
Your marketing is a call to action.
It tells consumers who you are and
what you can do for them. When
your creative gets creative, the sky
is the limit. If you don't know where
to begin when it comes to sculpting
a creative message for your pizzeria, this is where you start.

In this seminar, you will learn about
KPIs (Key Performance Indicators).
What KPIs should be measured,
how often, and by whom? We will
discuss financial and non-financial
KPIs. When it comes to managing your pizzeria, KPIs may be the
single most important tool you can
utilize. You can expect what you
inspect. Attend this seminar and
add KPIs to YOUR toolbox!

J U N E 22-24, 2021 - P I Z Z A E X P O.C O M / 13

2/10/21 10:23 AM

http://www.PIZZAEXPO.COM

Pizza Today - April 2021

Table of Contents for the Digital Edition of Pizza Today - April 2021