Pizza Today - April 2021 - PE7

Additional registration
fee for SOPM courses

School of Pizzeria Management Courses

MONDAY
MONDAY, JUNE 21
8:00 AM - 12:00 PM

W06 The Million
Dollar Pizzeria ($250)
Dan Collier and
Glenn Cybulski
" I just bought a job! " That's what most new
pizzeria owners realize in the first year of starting
their pizzeria. It's a great job, it's a fun job, but it

is not yet a business.
This seminar is for pizzeria owners with 0-3
locations. In this seminar you will learn how to
transform your pizzeria from a job to a business.
Why is $1M in sales the magic number? How do
you get there and how do you grow to $2M or
more? What management, operating, and marketing tools are needed? What profits can you
expect? This is the class you wish they offered in
college but is only available here at Pizza Expo!

W07 Managing Employees ($250)
Mike Bausch
Being a pizzeria owner isn't only about great food and
menu development. The employees are the heartbeat of
your business, so managing them is one of your more
essential tasks. It can be a messy job, but somebody's
gotta do it. And, in this case, that somebody is YOU!
Learn how to effectively lead your staff from veteran
restaurant owner and recognized business leader Mike
Bausch of Tulsa-based Andolini's.

W08 Pizzeria
Operations Part II: How to
Train and Lead a Winning
Team ($250)
Nick Bogacz
and Will Grant
You have hired and trained your
new manager and now you need
the skills to build your organization.
Step by step, with training packets

and descriptions, Nick Bogacz and
Will Grant will take you to a spot
where you will be ready to systematically build a winning team that
will rally around you. Leave this
class with training tools that will
help you scale your pizzeria to new
heights. In this day and age of
staffing issues you will learn how to
train a whole organization so that
they will not just be trained, but
now they can be retained.

W09 Restaurant Business
Essentials, Part II: Systems and
Formulas for Controlling Your
Food & Labor Costs ($250)
David Scott Peters
While the restaurant industry as a whole
endured the biggest downturn it's ever seen
in 2020, a lot of pizzerias experienced a
boom. With competition coming back with
the recovery, it's time to learn the essential
food and labor systems and formulas so
you can control costs and keep your edge.
In this second part of Restaurant Business
Essentials, restaurant coach David Scott
Peters will teach you cash controls systems
to safeguard your cash and make sure every
penny makes it to the bank along with three
simple systems to use to drop your food
cost 2-3% overnight. Peters will also teach
you the three food cost formulas you must
know to make daily, weekly and yearly decisions about your restaurant's purchasing
and pricing. Plus, you'll learn labor systems
that ensure you successfully budget for
labor, identify your sales efficiency by position, quickly identify shifts where you are
over staffed, and how to properly track and
manage your labor cost. As a bonus, Peters
will provide attendees with free copies of his
Key Item Tracker, Waste Tracker, Restaurant
Checkbook Guardian spreadsheet, his
Restaurant Payroll Guardian and Labor
Discrepancy Finder.

J U N E 22-24, 2021 - P I Z Z A E X P O.C O M / 7

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2/10/21 10:23 AM
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Pizza Today - April 2021

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