Pizza Today - January 2017 - PE19

SCHOOL OF PIZZERIA MANAGEMENT MONDAY COURSES
W06 So, You Want to Open a Pizzeria
(Fee: $250)
Monday, March 27
8:00 AM - 12:00 PM
Room: N253
Speaker: Big Dave Ostrander
If you're exploring the possibility of
opening your own pizzeria - or if you're
contemplating a new unit - this workshop is a great first step. A go-to consultant in the industry, Big Dave Ostrander
has opened seven pizza restaurants of
his own and he'll provide you with a
roadmap, a timeline and budgets that
increase your chances for success.
He'll hand out take-home resources
that contribute to opening a profitable
pizzeria and draw from his 30-plus years
of pizzeria experience to answer your
start-up questions.

W07 Two-Day Restaurant MBA,
Part II: Essential Leadership
Skills -Remake Your Company's
Culture and Gain a Reputation
for Excellence (Fee: $250)
Monday, March 27
8:00 AM - 12:00 PM
Room: N255
Speaker: Jim Laube
Why are some restaurants highly
successful year after year while so
many others, in the same market and
serving essentially the same type of
food, constantly struggle and even fail?
We believe it boils down to leadership.
In this highly relevant and practical
workshop, restaurant industry veteran
Jim Laube will show you how several
restaurant organizations have dramatically improved results by creating and
sustaining a culture of accountability,
hospitality and excellence. He'll examine
some of the common foundational
leadership principles and practices
followed by these operators and provide
practical ways for you to implement
and model them in your restaurant and
organization.

W08 Employee Management,
Part II: High-ROI Training and
Building Teams That Grow Sales
and Profits (Fee: $250)
Monday, March 27
8:00 AM - 12:00 PM
Room: N257
Speakers: Ann Farrell,
Michael Shepherd
Even with the right people in place,
success will not come until you've set
the table with pizzeria-specific orientation and training in both the kitchen
and the front of the house. Ann Farrell
and Michael Shepherd have perfected
these tasks at several pizza-concept
restaurants. They'll share the techniques,
templates and service standards they've
used to indoctrinate staff members, as
well as hand you their employee manuals, accountability structures and methods of progressive discipline. You also
will learn how to identify leaders among
your staff and put in place real-time
critical feedback that motivates people
to perform at their highest level.

W09 The Million-Dollar Pizzeria X 3
(Fee: $250) Monday, March 27
8:00 AM - 12:00 PM
Room: N252
Speakers: Dan Collier,
Glenn Cybulski
There are two pivotal points for small-business owners building a multi-unit pizzeria
company: the first store and the third
store. Why? With three or more pizzerias
you as owner can no longer maintain a
personal day-to-day presence at all units
or personally oversee the kitchens and all
employees. Both Glenn Cybulski and Dan
Collier have operated single million-dollar
pizzerias and expanded to multiple stores.
They'll show you how to make your first
pizzeria a million-plus machine, and then
give you the tools to grow more just like
it. Covered will be how to train managers,
document kitchen procedures for food
consistency, brand your look and marketing campaigns, and much more. The work-

book you receive will prepare you for that
crucial third pizzeria (and the fourth, fifth
... or 10th) while operating one or two.

W10 Creating a Coordinated
Pizzeria Marketing Plan (Fee: $250)
Monday, March 27
8:00 AM - 12:00 PM
Room: N254
Speakers: Clayton Krueger,
Eric Shepherd
Successful marketing requires a strategic
approach. Learn how to identify the
best channels to reach your audience,
build timetables for various campaigns
and refine your message for each target
demographic. Clayton Krueger and Eric
Shepherd head up marketing for thriving
regional chains in Washington State and
Maine, respectively. They'll share the
methods they use to expand customer
bases and increase sales. Among the
take-home tools in this workshop: a marketing budget system you can adapt to
your own operation; quarterly timetables
for coordinated marketing activities; and
the pros and cons of direct mail, email,
social media and media-buy campaigns.

W13 FoodCost Pro: A System for
Saving Dollars on Ingredients
(Fee: $250)
Wednesday, March 29
9:00 AM - 11:00 AM
Room: N255
Speaker: Big Dave Ostrander
Do you really know what your signature
pizzas are costing you, or if you "house
specialty" pasta dish is bleeding you dry?
Top pizza-industry consultant Big Dave
Ostrander will show you how to definitively
answer these questions and many more,
while demonstrating how to save hundreds
of dollars every week in food costs. Big
Dave developed the FoodCost Pro software with pizzerias in mind, and he'll provide a free PC download of the software (a
$200 value) that allows you to compute
costs and make informed decisions about
every major item on your menu.

Follow Us on Facebook and Twitter: @PizzaExpo

Big Dave Ostrander

Jim Laube

Ann Ferrell

Michael Shepherd

Dan Collier

Glenn Cybulski

Clayton Krueger

Eric Shepherd

19



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
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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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