Pizza Today -March 2023 - SG12

SEMINARS - WEDNESDAY, MARCH 29
MARCH 29 WEDNESDAY
Menu Editing
Room: W217-218
Speaker: Nicole Bean
Not every item will be a surefi re,
profi table winner. That's okay.
But you can't crowd your lineup
with dogs. Here's how to modify,
add and remove menu items as
necessary without breaking the
bank.
Writing Recipes
for Your Menu
Room: W224-225
Speaker: Melissa Rickman
Even your most basic item -
your cheese pizza - needs a
recipe. And we're talking beyond
the dough formula. You literally
need to write out a recipe for it,
along with everything else on
your menu. Why? Let Melissa
Rickman show you.
The Science of
Employee- Scheduling
Room: W222-223
Speaker: Hassi Sadri
For The Maintenance of Proper
Labor Costs. This can make or
break your business! Create the
employee schedules based upon
the needs of your establishment
rather than fulfi lling the needs
and requests of your employees-
this is paramount in your
revenue sales and can lead to
the failure or success of your
business.
3:30 p.m. - 5:00 p.m.
Pizza Crust Boot
Camp, Part II
Room: W210-211
Speakers: Tom Santos, Curt
Wagner
No matter the style, if you don't
have a good crust for your
pizza, you don't have a quality,
great-tasting 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 fi nd ways
to cut costs while achieving
higher quality.
4:00 p.m. - 5:00 p.m.
Expansion in a Recession
Room: W213-214
Speaker: Nick Bogacz
In tough economic times, you
can either batten down the
hatches or take calculated risks.
Nick Bogacz chooses to grow
aggressively in times like these.
Sit in on this engaging seminar
to fi nd out why.
Thriving in a Small Town
Room: W219-220
Speaker: Rocky Shanower
Rocky Shanower and his wife
Courtney Shanower started a
small carryout pizzeria in their
hometown of Sugarcreek, Ohio
in 2003. Since opening their
doors they have been named
'Best Pizza' over 10 times, won
Small Business of the Year (local
Chamber of Commerce), and
named 'Young Entrepreneur
of the Year' in 2020. Come and
listen to what Rocky has learned
in his nearly 2 decades as an
operator about creating a compelling
brand, building a team
of people who act like owners,
becoming a meaningful part of
your community, and creating a
restaurant that can attract customers
regardless of it's location
and menu prices.
Detroit Style
Pizza Explained
Room: W217-218
Speaker: Scott Wiener
No question about it. While New
York-style pizza remains the undisputed
king, the hottest style
in America right now hails from
Detroit. How did that come to
be? What exactly is Detroit-style
pizza? You want an explanation;
Scott Wiener has the answers.
Winning with People,
Not Payroll
Room: W222-223
Speaker: Mike Bausch
When your payroll ceases to be
another line-item expense and
instead becomes an investment
in culture, you'd be surprised
what you can accomplish. You
win with people. Once you learn
that your business will never
look back.
Understanding
Cheese Prices
Room: W224-225
Speaker: Dan Collier
Cheese. What's pizza without
it? 33% less food cost, for one
thing! A pizzeria has two primary
costs that must be controlled
every day: Labor Cost and Food
Cost. Controlling Food Cost
begins and ends with understanding
cheese prices.
In this seminar you will learn
about the Cheese Block Market,
Bulk vs. Pre-shredded and how
to purchase cheese for your
pizzeria. You will learn how to
manage cheese costs and what
to do when the cheese market
prices fl uctuate. Cheese is onethird
of your food cost, making
it the single most important
food item to manage. Gain that
knowledge here and you will
have a friend in cheeses!
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Pizza Today -March 2023

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