Pizza Today - January 2017 - PE23

TUESDAY SESSIONS
restaurants to delight their guests, grow
sales, control costs and produce stunning
results. You'll learn how they do it, and
most importantly, come away with practical ways to put these practices to work in
your restaurant.

Front-Row Service:
Tips for Increasing Check Averages
Tuesday, March 28
9:30 AM - 11:00 AM
Room: N257
Speaker: Marilyn Sherman
Learn the 10 things NOT to do if you want
your customers to return again and again,
and the 7 things TO do if you want to increase check averages and tip percentages in your restaurant. With stories provided
by service expert MARILYN SHERMAN of
both successes and failures, your team
will walk away with actionable steps to
immediately increase your effectiveness to
your customers - resulting in higher check
averages, higher tips, and repeat business.

Technology Decisions for Independent and Small-Chain Pizzerias
Tuesday, March 28
9:30 AM - 11:00 AM
Room: N254
Speaker: Allen Eskelin
Retail systems technology is changing so
rapidly that pizzeria owners struggle to
keep up with the latest trends. With limited
budgets, where should owners invest for
the greatest returns with POS systems,
mobile apps, payment technologies,
delivery-order mapping and other hightech tools? ALLEN ESKELIN, a business
technology consultant, will review the latest
tech trends affecting pizzerias and tie them
in with key business objectives to help you
identify the best uses of your investment
dollars and limited staff resources.

Controlling Food and
Labor Costs in a Pizzeria
Tuesday, March 28
9:30 AM - 11:00 AM
Room: N259
Speaker: Dean Small
Food and labor costs typically represent
approximately 60 percent of a pizzeria's
profit and loss statement. In this session
you will learn five simple strategies
to reduce food cost, minimize waste,

improve productivity, reduce labor, improve
execution and bolster the overall financial
performance of your restaurant. DEAN
SMALL will share knowledge gained over
his 30-year career in restaurant consulting
to give you the tools to improve profitability by optimizing your menu and systems.

Connect With Your Customers
Via Social Media
Tuesday, March 28
9:30 AM - 11:00 AM
Room: N256
Speaker: Debbie Goldberg
Overwhelmed by the myriad digital options
for promoting your business? DEBBIE
GOLDBERG, co-founder of 18-unit Fresh
Brothers Pizza-Salad-Wings in Southern
California, will give you practical and savvy
tips on how to best utilize social media
internet tools such as Twitter, Facebook,
SnapChat, Instagram and Google My
Business. Learn how these resources
allow Fresh Brothers - and you - to truly
connect with customers, create a lasting
impression and turn fans into a major resource for amplifying marketing messages.

Panel Discussion: Delivery
- Best Practices
Tuesday, March 28
9:30 AM - 11:00 AM
Room: N261
Speakers: Dan Collier, Tony Troiano,
Glenn Cybulski, Shawn Randazzo
Pizza delivery and its various components
can confound owners and managers
- and damage the bottom line. We've
pulled together a panel of operators with
extensive experience and success in the
delivery business to discuss dos and
don'ts in this crucial area. Moderator DAN
COLLIER (PizzaMan Dan's, Ventura, Calif.)
will be joined by TONY TROIANO (J.B.
Alberto's, Chicago), SHAWN RANDAZZO
(Detroit Style Pizza, St. Clair Shores, Mich.)
and GLENN CYBULSKI (Persona Wood
Fired Pizza, Santa Barbara, Calif.).

What Independents and
Small Chains Should Know
About Franchising
Tuesday, March 28
9:30 AM - 11:00 AM
Room: N260
Speaker: George Hadjis

The founder and CEO of Oggi's Pizza &
Brewing Co., GEORGE HADJIS opened
his first store in 1991 in Del Mar, Calif.,
and through franchising has grown the
company to 17 locations. He also teaches
a course in franchise management at
San Diego State University. George will
discuss the topic from both the franchisor
and franchisee perspective, and give you
tools for assessing how well this business
model might work for your operation.

How Any Operator Can Make
20 Percent Profit
Tuesday, March 28
2:30 PM - 3:30 PM
Room: N258
Speaker: Michael Shepherd
The average profit margin for U.S. pizzerias
is in the neighborhood of 7 percent. Is
that enough to justify all of the hard work,
headaches and risks you're taking to
operate in the industry? Veteran owner-operator MICHAEL SHEPHERD, who is now
a consultant to the industry, doesn't think
so. He has consistently generated more
than 20 percent profit margins with three
different pizzeria concepts in northwestern
Ohio, including his most recent restaurant,
Six Hundred Downtown. He'll show you the
ways to boost profits in all aspects of your
operation and help you get more out of
what you already own.

Pizza Crust Boot Camp,
Part I - Technical
Tuesday, March 28
9:30 AM - 11:00 AM
Room: N253
Speakers: Tim Huff,
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.

Follow Us on Facebook and Twitter: @PizzaExpo

Marilyn Sherman

Allen Eskelin

Dean Small

Debbie Goldberg

George Hadjis

Michael Shepherd

Tim Huff

Bill Weekley

23



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
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Pizza Today - January 2017 - PE7
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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
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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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