Pizza Today - December 2016 - PE27

WEDNESDAY SESSIONS
Panel Discussion: Profiting With
Mobile and Online Orders
Wednesday, March 29
9:30 AM - 11:00 AM
Room: N261
Speakers: Dan Collier, Tony Troiano,
Keith Coffman, Estella Ferrera
Digital ordering now accounts for more than
50 percent of the transactions at the U.S.'s
largest pizza chains. Learn how independents and small chains can keep pace
with the latest technologies and the buying
habits of younger diners. Moderator
DAN COLLIER (PizzaMan Dan's, Ventura,
Calif.) will be joined by pizzeria professionals who have embraced mobile and online
ordering, including KEITH COFFMAN (Lost
River Pizza, Bowling Green, Ky.), ESTELLA
FERRERA (Oggi's, San Clemente, Calif.) and
TONY TROIANO, (J.B. Alberto's, Chicago).

The Renegade Manager
Wednesday, March 29
2:30 PM - 3:30 PM
Room: N258
Speaker: Tim Kirkland
TIM KIRKLAND is in the business of
helping restaurants and service teams
turn dining back into an experience again.
Author of the top-selling book "The Renegade Server," he will address the role of
managers in the day-to-day, shift-by-shift
implementation of tools he's developed for
sales-building and service-energizing. Attendees will learn how to design a unique,
genuine and repeatable guest experience
and how to motivate their front-line teams
to execute it perfectly. Managers will learn
how to best deploy themselves within the
context of a busy restaurant to achieve
spectacular results.

The Secret Ingredients for Pizza
Greatness
Wednesday, March 29
2:30 PM - 3:30 PM
Room: N255
Speaker: Scott Wiener

most celebrated pizzerias, both new and
old. Pizza Today columnist and founder of
Scott's Pizza Tours, SCOTT WIENER, will
present real-world examples of pizzerias
that have solidified their positions in the
pizzeria pantheon through their attention
to culture, experience and cuisine.

7 Must-Dos to Reduce Labor Costs
Wednesday, March 29
2:30 PM - 3:30 PM
Room: N252
Speaker: David Scott Peters
Labor costs are one of your restaurant's
biggest expenses. In this presentation,
restaurant business expert DAVID SCOTT
PETERS (TheRestaurantExpert.com) will
show you how to avoid profit-draining labor
practices and regain control of your time
clock. Following the systems he teaches,
you will learn how to ensure you are using
your labor dollars in the right department
at the right time, why employees who work
more than one position in your restaurant
have the greatest potential for time clock
abuse, how the simple acronym PPETF is
your key to a well-trained and efficient staff,
and more.

The Heart Of Hospitality:
Customer Service Secrets of the
World's Greatest Restaurateurs
Wednesday, March 29
2:30 PM - 3:30 PM
Room: N257
Speaker: Micah Solomon
Based on research for the latest book
by customer-service expert MICAH
SOLOMON, this session will reveal the
secrets of how the greatest restaurateurs,
chefs and masters of hospitality generate
fierce and unshakeable customer loyalty.
Insights from acclaimed restaurateurs Tom
Colicchio, Eric Ripert, Stephen Starr and
more - as well as Micah's own educated
take on the topic - will give you several
ideas to take back and put in place in
your pizzerias.

Proven Guerrilla Marketing Tactics
for Independent Pizzerias
Wednesday, March 29
2:30 PM - 3:30 PM
Room: N254
Speakers: Michael Shepherd and
Bill Jacobs
When fighting the uphill marketing battle
against the big chains sometimes you just
have to throw the rules out the window. Often you can't beat them at their own game,
so why not fight them on a level where they
will never see you coming? Battle-hardened
pizzeria owners MICHAEL SHEPHERD (Six
Hundred Downtown, Bellefontaine, Ohio)
and BILL JACOBS (Piece Brewery and
Pizzeria, Chicago) will share with your their
best guerrilla marketing tactics, proven
ideas that helped them outwit their competitors and build lasting sales increases.
Be prepared to soak up two totally different
perspectives from Michael's rural Ohio pizzerias and Bill's urban Chicago operations.

Tim Kirkland

Scott Wiener

David Scott Peters

Micah Solomon

Pizza Crust Boot Camp,
Part I - Technical (Repeated)
Wednesday, March 29
9:30 AM - 11:00 AM
Room: N253
Speakers: Tim Huff and
Bill Weekley
No matter the style, if you don't
have a good crust for your pizza, you
don't have a quality, great-tasting
pie. Sponsored by General Mills, this
two-part seminar for all pizza makers
features the company's research
and development manager, TIM
HUFF, and its corporate baker, BILL
WEEKLEY. In Part I - Technical, they
will cover ingredient functionality,
basic dough formation and specialty
ingredients. In Part II - Practical, Tim
and Bill will focus on dough making,
dough-processing methods and
emergency doughs.

Michael Shepherd

Bill Jacobs

Tim Huff

Bill Weekley

Your pizzeria is good, but it has the
potential to be great. Whether you've been
in business for days or decades, it's likely
you're underutilizing some of your most
powerful assets. This seminar will evaluate
the tangible and intangible elements that
form a common thread among the world's

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27


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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
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Pizza Today - December 2016 - 60
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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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