Pizza Today - December 2016 - PE26

WEDNESDAY SESSIONS

Tim Kirkland

Clayton Krueger

David Scott Peters

Micah Solomon

Renegade Marketing
Wednesday, March 29
9:30 AM - 11:00 AM
Room: N258
Speaker: Tim Kirkland
In this highly engaging, information-packed session, acclaimed restaurant
consultant TIM KIRKLAND will deliver
real, immediately usable tactics to move
your local marketing efforts into the new
millennium. Rather than the same old list
of promotional gimmicks and discountsof-the-day, Tim will share how operators
can impact the very foundations of what
customers value and why they buy in
a way that will support and defend an
established brand or build and define an
emerging one. Tim focuses not just on the
traditional, attractive tools of advertising
and promotions, but on how to effectively
convert the awareness generated by
those tactics into higher sales, loyalty and
evangelism.

Proven Tactics in Digital Marketing
Wednesday, March 29
9:30 AM - 11:00 AM
Room: N260
Speaker: Clayton Krueger

7 Simple Systems to Control Food
Costs and Explode Profits
Wednesday, March 29
9:30 AM - 11:00 AM
Room: N252
Speaker: David Scott Peters
In today's competitive landscape, running
a profitable restaurant requires a top-line
mentality with a bottom-line efficiency. In
this presentation, DAVID SCOTT PETERS
(TheRestaurantExpert.com) will teach
attendees how to look deeper into the
cost-of-goods-sold calculation to regain
control of their checking account and
improve the bottom line. You'll see how to
make more money with your current menu,
how to find your restaurant's true costs by
category and then lower them, and how
to cost out your recipes so that you make
money on every menu item.

The 10 Most Important
Customer-Service Touchpoints
in a Restaurant
Wednesday, March 29
9:30 AM - 11:00 AM
Room: N257
Speaker: Micah Solomon

Mark Dym

Betsy Craig

Eric Chester

The 9-unit Farrelli's chain was an early
adopter of social media and online marketing, beginning with a MySpace page
way back in May 2007. As the director
of marketing and communications for
Farrelli's Wood Fire Pizza in Tacoma, Wash.,
CLAYTON KRUEGER has been instrumental in deciding which social networks to
engage in and determining how to interact
with each site. The company also has
created and used databases to build its
customer visits and frequency. Krueger will
share his experiences during this interactive seminar and encourage audience
participation so that you'll be able to take
home proven tactics that have worked in a
number of markets.

Customer service expert Micah Solomon
unlocks the secret code that can make or
break your restaurant, the 10 moments
in the customer-service experience that
determine whether your guests will ever
visit you again. Here's how to nail those
moments, ensure your guests have a great
time and make them eager to spread the
word about your establishment online
and off.

What's My Concept?
Wednesday, March 29
9:30 AM - 11:00 AM
Room: N254
Speaker: Mark Dym
MARK DYM owns Racca's Pizzeria
Napoletana in Denver, with three units
and a fourth in progress. But it wasn't
always so. In 2015, he changed the name
of his pizzerias from Marco's Coal-Fired
to Racca's and went through a complete
re-evaluation of his concept. A top player
on the Denver dining scene and operator
of Pizza Today's 2015 Independent Pizzeria
of the Year, Mark will recount the steps any

26

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pizzeria should take to build - or rebuild
- it's position in the marketplace. He'll
focus on the unit level with menu, culture
and even the overall appearance of every
inch of a store.

Food Safety and Government
Regulations
Wednesday, March 29
9:30 AM - 11:00 AM
Room: N259
Speaker: Betsy Craig
Serving contaminated food is one of the
biggest nightmares for any restaurant
owners. So is being caught off-guard
during a health agency inspection. BETSY
CRAIG, the CEO of MenuTrinfo, a food
safety and menu labeling consultancy, will
walk you through the most important steps
any pizzeria can take to avoid contamination and consistently meet food-handling
regulations on a daily basis.

On Fire at Work: How to Ignite
Passion in Your People Without
Burning Them Out
Wednesday, March 29
9:30 AM - 11:00 AM
Room: N256
Speaker: Eric Chester
Stop trying to "motivate" you employees;
it's a mind game you can't win, says
workplace expert ERIC CHESTER. Instead,
discover the practices and principles
that Best Places to Work award-winning
companies and great leaders are using
to go beyond merely engaging today's
rapidly changing workforce and to ignite
"on-fire performance." In a session based
on his recently released book of the same
name, Eric will share the strategies leading
employers use to build an invincible army
of "young entrepreneurs" who take pride
and ownership in their work.


http://www.TheRestaurantExpert.com http://www.PizzaExpo.com

Pizza Today - December 2016

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

Pizza Today - December 2016
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
On Tap
Destinations
Dough Doctor
Custom Boxes
When in Rome...
Performance Metrics
Road to Expo
2017 Menu Guide
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Trending Recipe
Pizza Today - December 2016 - CT1
Pizza Today - December 2016 - CT2
Pizza Today - December 2016 - Pizza Today - December 2016
Pizza Today - December 2016 - Cover2
Pizza Today - December 2016 - Commentary
Pizza Today - December 2016 - 4
Pizza Today - December 2016 - 5
Pizza Today - December 2016 - Contents
Pizza Today - December 2016 - 7
Pizza Today - December 2016 - 8
Pizza Today - December 2016 - 9
Pizza Today - December 2016 - Contributors
Pizza Today - December 2016 - 11
Pizza Today - December 2016 - Expo Spotlight
Pizza Today - December 2016 - 13
Pizza Today - December 2016 - Interact
Pizza Today - December 2016 - 15
Pizza Today - December 2016 - Conversation
Pizza Today - December 2016 - 17
Pizza Today - December 2016 - Man on the Street
Pizza Today - December 2016 - 19
Pizza Today - December 2016 - Respecting the Craft
Pizza Today - December 2016 - 21
Pizza Today - December 2016 - On Tap
Pizza Today - December 2016 - 23
Pizza Today - December 2016 - Destinations
Pizza Today - December 2016 - 25
Pizza Today - December 2016 - Dough Doctor
Pizza Today - December 2016 - 27
Pizza Today - December 2016 - 28
Pizza Today - December 2016 - 29
Pizza Today - December 2016 - Custom Boxes
Pizza Today - December 2016 - 31
Pizza Today - December 2016 - 32
Pizza Today - December 2016 - 33
Pizza Today - December 2016 - When in Rome...
Pizza Today - December 2016 - 35
Pizza Today - December 2016 - 36
Pizza Today - December 2016 - 37
Pizza Today - December 2016 - Performance Metrics
Pizza Today - December 2016 - 39
Pizza Today - December 2016 - 40
Pizza Today - December 2016 - 41
Pizza Today - December 2016 - Road to Expo
Pizza Today - December 2016 - 43
Pizza Today - December 2016 - 2017 Menu Guide
Pizza Today - December 2016 - 45
Pizza Today - December 2016 - 46
Pizza Today - December 2016 - 47
Pizza Today - December 2016 - 48
Pizza Today - December 2016 - 49
Pizza Today - December 2016 - 50
Pizza Today - December 2016 - 51
Pizza Today - December 2016 - 52
Pizza Today - December 2016 - 53
Pizza Today - December 2016 - 54
Pizza Today - December 2016 - 55
Pizza Today - December 2016 - 56
Pizza Today - December 2016 - 57
Pizza Today - December 2016 - 58
Pizza Today - December 2016 - 59
Pizza Today - December 2016 - 60
Pizza Today - December 2016 - 61
Pizza Today - December 2016 - 62
Pizza Today - December 2016 - 63
Pizza Today - December 2016 - 64
Pizza Today - December 2016 - 65
Pizza Today - December 2016 - 66
Pizza Today - December 2016 - 67
Pizza Today - December 2016 - 68
Pizza Today - December 2016 - Product Showcase
Pizza Today - December 2016 - 70
Pizza Today - December 2016 - 71
Pizza Today - December 2016 - Pizza Today Yellow Pages
Pizza Today - December 2016 - 73
Pizza Today - December 2016 - 74
Pizza Today - December 2016 - 75
Pizza Today - December 2016 - 76
Pizza Today - December 2016 - 77
Pizza Today - December 2016 - 78
Pizza Today - December 2016 - 79
Pizza Today - December 2016 - The Marketplace
Pizza Today - December 2016 - 81
Pizza Today - December 2016 - 82
Pizza Today - December 2016 - 83
Pizza Today - December 2016 - 84
Pizza Today - December 2016 - 85
Pizza Today - December 2016 - 86
Pizza Today - December 2016 - 87
Pizza Today - December 2016 - 88
Pizza Today - December 2016 - Reader’s Resource
Pizza Today - December 2016 - Trending Recipe
Pizza Today - December 2016 - Cover3
Pizza Today - December 2016 - Cover4
Pizza Today - December 2016 - PE1
Pizza Today - December 2016 - PE2
Pizza Today - December 2016 - PE3
Pizza Today - December 2016 - PE4
Pizza Today - December 2016 - PE5
Pizza Today - December 2016 - PE6
Pizza Today - December 2016 - PE7
Pizza Today - December 2016 - PE8
Pizza Today - December 2016 - PE9
Pizza Today - December 2016 - PE10
Pizza Today - December 2016 - PE11
Pizza Today - December 2016 - PE12
Pizza Today - December 2016 - PE13
Pizza Today - December 2016 - PE14
Pizza Today - December 2016 - PE15
Pizza Today - December 2016 - PE16
Pizza Today - December 2016 - PE17
Pizza Today - December 2016 - PE18
Pizza Today - December 2016 - PE19
Pizza Today - December 2016 - PE20
Pizza Today - December 2016 - PE21
Pizza Today - December 2016 - PE22
Pizza Today - December 2016 - PE23
Pizza Today - December 2016 - PE24
Pizza Today - December 2016 - PE25
Pizza Today - December 2016 - PE26
Pizza Today - December 2016 - PE27
Pizza Today - December 2016 - PE28
Pizza Today - December 2016 - PE29
Pizza Today - December 2016 - PE30
Pizza Today - December 2016 - PE31
Pizza Today - December 2016 - PE32
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