Pizza Today - January 2017 - PE18

SCHOOL OF PIZZERIA MANAGEMENT SUNDAY COURSES
W01 Saving Dollars and Keeping
Score with Your Spreadsheets
(Fee: $250)
Sunday, March 26
1:00 PM - 5:00 PM
Room: N253
Speakers: John Farrell,
Jacque Farrell
John Farrell

Jacque Farrell

Jim Laube

Ann Farrell

Michael Shepherd

Keith Coffman

Mike Bausch

Clayton Krueger

Most pizzeria operators don't know their
true break-even point, or have accurate
systems to calculate and track it. In this
four-hour session, founding partners
JOHN and JACQUE FARRELL of nine-unit
Farrelli's Wood Fire Pizza in Tacoma,
Wash., will teach you how to use three
very important spreadsheets: a spreadsheet with graph for keeping a history
of sales and forecasting future sales;
a break-even analysis for your pizzeria;
and an effective spreadsheet scheduling
tool to help you forecast and control
your labor costs. John and Jacque will
share their combined 45-plus years of
experience in the restaurant industry and
provide each person with a thumb drive
containing the spreadsheets for use in
their businesses.

W02 Two-Day Restaurant MBA,
Part I: Essential Business Skills
- Proven Ways to Build Sales,
Reduce Costs and Improve
Your Profit (Fee: $250)
Sunday, March 26
1:00 PM - 5:00 PM
Room: N255
Speaker: Jim Laube
There's more to operating a restaurant
than great food, friendly service and
loyal customers. Restaurant operators
also need solid business skills to control
costs, maximize profitability and make
sound business decisions. Many owners
haven't developed the skills and knowhow needed to turn their restaurants into
successful businesses. This workshop
will provide you with practical, proven
insights and tools to dramatically improve
your ability to manage the financial or

business aspects of your pizzeria. Under
the instruction of experienced restaurant-business consultant JIM LAUBE,
you'll learn how to implement practical,
easy-to-understand systems and apply
techniques to get a complete picture of
how your restaurant is performing.

W03 Employee Management,
Part I: Hiring the Best Workers
and Tracking Labor Costs
(Fee: $250)
Sunday, March 26
1:00 PM - 5:00 PM
Room: N257
Speakers: Ann Farrell,
Michael Shepherd
Let's face it: People are half of the prime
cost of your business and studies suggest
that every new hire costs up to $4,000 to
train to full competency. Pizzeria industry
veterans ANN FARRELL AND MICHAEL
SHEPHERD, who have built staffs at
multiple successful pizza restaurants, will
give you the keys to finding and keeping
the best employees for your concept.
They'll give you the tools to define your
ideal business culture, attract top talent,
interview candidate effectively and hire
the best candidates. They also will share
the formulas and schedules they use to
cost out labor and schedule workers to
hit profitability goals.

W04 Concept Development: From
Market Research to a Long-Term
Brand Strategy (Fee: $250)
Sunday, March 26
1:00 PM - 5:00 PM
Room: N252
Speakers: Keith Coffman,
Mike Bausch
No one intends to fail, but very few intend
to succeed. By building a plan to succeed
you can eliminate failure from the equation. Creating a successful pizza restaurant
starts by identifying the demographics and
buying characteristics of your target customer base. Pizzeria owners MIKE BAUSCH

Eric Shepherd

18

REGISTER TODAY! > PizzaExpo.com

(Tulsa, Okla.) and KEITH COFFMAN (Bowling Green, Ky.) have done this with great
results and they'll share P & L's and walk
you through the research steps that should
guide your customer-based business plan
- from choosing the appropriate location
to deciding between table or counter service to menu items and prices and other
crucial decisions. You'll learn how to write
your own value proposition and develop a
branding strategy that suits your product
and market.

W05 Increasing Sales Through
Customer Engagement
(Fee: $250)
Sunday, March 26
1:00 PM - 5:00 PM
Room: N254
Speakers: Clayton Krueger,
Eric Shepherd
The best customers are the ones you
keep involved with your brand. How
do you develop and retain these vital
spenders and promoters of your brand?
CLAYTON KRUEGER and ERIC SHEPHERD,
marketing directors for standout regional
chains in Washington State and Maine,
respectively, will hand you the keys to
customer engagement. They'll show you
how to mine your POS data and social
media for the most fruitful prospects;
how to build customer profiles from the
data to customize outreach to different
diner types; how to conduct the most rewarding (to you) loyalty programs; how to
build sales through fund-raisers, contests,
"best-of-town" ratings and other avenues;
and more.


http://www.PizzaExpo.com

Pizza Today - January 2017

Table of Contents for the Digital Edition of Pizza Today - January 2017

Pizza Today - January 2017
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
On Tap
Destinations
Dough Doctor
Third-party Delivery
Mascarpone
Puttanesca
Data Security
Online Ordering
The Road to Expo
Pizza Today on the Road: Persona Wood Fired Pizzeria
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Trending Recipe
Pizza Today - January 2017 - CT1
Pizza Today - January 2017 - CT2
Pizza Today - January 2017 - Pizza Today - January 2017
Pizza Today - January 2017 - Cover2
Pizza Today - January 2017 - Commentary
Pizza Today - January 2017 - 4
Pizza Today - January 2017 - 5
Pizza Today - January 2017 - Contents
Pizza Today - January 2017 - 7
Pizza Today - January 2017 - 8
Pizza Today - January 2017 - 9
Pizza Today - January 2017 - Contributors
Pizza Today - January 2017 - 11
Pizza Today - January 2017 - Expo Spotlight
Pizza Today - January 2017 - 13
Pizza Today - January 2017 - Interact
Pizza Today - January 2017 - 15
Pizza Today - January 2017 - Conversation
Pizza Today - January 2017 - 17
Pizza Today - January 2017 - Man on the Street
Pizza Today - January 2017 - 19
Pizza Today - January 2017 - Respecting the Craft
Pizza Today - January 2017 - 21
Pizza Today - January 2017 - On Tap
Pizza Today - January 2017 - 23
Pizza Today - January 2017 - Destinations
Pizza Today - January 2017 - 25
Pizza Today - January 2017 - Dough Doctor
Pizza Today - January 2017 - 27
Pizza Today - January 2017 - 28
Pizza Today - January 2017 - 29
Pizza Today - January 2017 - Third-party Delivery
Pizza Today - January 2017 - 31
Pizza Today - January 2017 - 32
Pizza Today - January 2017 - 33
Pizza Today - January 2017 - Mascarpone
Pizza Today - January 2017 - 35
Pizza Today - January 2017 - 36
Pizza Today - January 2017 - 37
Pizza Today - January 2017 - Puttanesca
Pizza Today - January 2017 - 39
Pizza Today - January 2017 - 40
Pizza Today - January 2017 - 41
Pizza Today - January 2017 - 42
Pizza Today - January 2017 - 43
Pizza Today - January 2017 - Data Security
Pizza Today - January 2017 - 45
Pizza Today - January 2017 - 46
Pizza Today - January 2017 - 47
Pizza Today - January 2017 - Online Ordering
Pizza Today - January 2017 - 49
Pizza Today - January 2017 - 50
Pizza Today - January 2017 - 51
Pizza Today - January 2017 - The Road to Expo
Pizza Today - January 2017 - 53
Pizza Today - January 2017 - Pizza Today on the Road: Persona Wood Fired Pizzeria
Pizza Today - January 2017 - 55
Pizza Today - January 2017 - 56
Pizza Today - January 2017 - 57
Pizza Today - January 2017 - 58
Pizza Today - January 2017 - 59
Pizza Today - January 2017 - 60
Pizza Today - January 2017 - Product Showcase
Pizza Today - January 2017 - 62
Pizza Today - January 2017 - 63
Pizza Today - January 2017 - Pizza Today Yellow Pages
Pizza Today - January 2017 - 65
Pizza Today - January 2017 - 66
Pizza Today - January 2017 - 67
Pizza Today - January 2017 - 68
Pizza Today - January 2017 - 69
Pizza Today - January 2017 - 70
Pizza Today - January 2017 - 71
Pizza Today - January 2017 - The Marketplace
Pizza Today - January 2017 - 73
Pizza Today - January 2017 - 74
Pizza Today - January 2017 - 75
Pizza Today - January 2017 - 76
Pizza Today - January 2017 - 77
Pizza Today - January 2017 - 78
Pizza Today - January 2017 - 79
Pizza Today - January 2017 - 80
Pizza Today - January 2017 - Reader’s Resource
Pizza Today - January 2017 - Trending Recipe
Pizza Today - January 2017 - Cover3
Pizza Today - January 2017 - Cover4
Pizza Today - January 2017 - PE1
Pizza Today - January 2017 - PE2
Pizza Today - January 2017 - PE3
Pizza Today - January 2017 - PE4
Pizza Today - January 2017 - PE5
Pizza Today - January 2017 - PE6
Pizza Today - January 2017 - PE7
Pizza Today - January 2017 - PE8
Pizza Today - January 2017 - PE9
Pizza Today - January 2017 - PE10
Pizza Today - January 2017 - PE11
Pizza Today - January 2017 - PE12
Pizza Today - January 2017 - PE13
Pizza Today - January 2017 - PE14
Pizza Today - January 2017 - PE15
Pizza Today - January 2017 - PE16
Pizza Today - January 2017 - PE17
Pizza Today - January 2017 - PE18
Pizza Today - January 2017 - PE19
Pizza Today - January 2017 - PE20
Pizza Today - January 2017 - PE21
Pizza Today - January 2017 - PE22
Pizza Today - January 2017 - PE23
Pizza Today - January 2017 - PE24
Pizza Today - January 2017 - PE25
Pizza Today - January 2017 - PE26
Pizza Today - January 2017 - PE27
Pizza Today - January 2017 - PE28
Pizza Today - January 2017 - PE29
Pizza Today - January 2017 - PE30
Pizza Today - January 2017 - PE31
Pizza Today - January 2017 - PE32
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