Pizza Today - January 2017 - PE29

WEDNESDAY SESSIONS
service related to competence, negative
attitudes and communication. In response,
Farrelli's adapted its training to set
crystal clear expectations and offer honest
feedback in real time, while revising its approach to training. Hear how Farrelli's built
an all-star team that keeps the customers
- and the cash - pouring in.

Wayne Rempel

Marketing and Promotions for the
Mom and Pop
Wednesday, March 29
4:00 PM - 5:00 PM
Room: N259
Speaker: Wayne Rempel

Tom Lehmann

WAYNE REMPEL sold his pizzeria in Alberta, Canada, two years ago and has since
then dedicated himself to expanding his
knowledge of marketing and promotions
for independent pizzerias - and passing
that knowledge on to other operators. He'll
give you the details on tactics that worked
for him in beating the chains for business
and also discuss successful promotions by
other independents. You'll come away with
strategies that cost little to implement but
can bring in more business and revenues.

Tim Huff

Bill Weekley

Time With the Dough Doctor
(Repeated)
Wednesday, March 29
4:00 PM - 5:00 PM
Room: N256
Speaker: Tom Lehmann
Bring your dough questions and problems
to the DOUGH DOCTOR and he's guaranteed to diagnose them and suggest the
proper cure. The Pizza Today columnist and
fixture at the American Institute of Baking
is the recognized authority on pizza dough,
and every one of his sessions is loaded
with insights on how to deal with common
crust issues. Even if you have no pressing
problems, hearing the Dough Doc tackle
questions from the audience may give you
the knowledge you need to apply your own
preventative medicine.

Panel Discussion: Mobile Pizzerias
- Add-On Business That Goes Where
the Customers Are
Wednesday, March 29
4:00 PM - 5:00 PM
Room: N261
Speakers: Mike Bausch, Mark Dym,
Zane Hunt, Mike Rutledge
Many successful pizzerias have put their
products in motion to serve pizza at
special events and food-truck locations,
investing in mobile units that capture
business otherwise out of their reach.
Hear from moderator MIKE BAUSCH
(Andolini's, Tulsa, Okla.), MARK DYM
(Racca's, Denver), ZANE HUNT (Via 313,
Austin, Texas) and MIKE RUTLEDGE (Farrelli's, Tacoma, Wash.) as they discuss the
decision to add a mobile truck or trailer
and the various ways to increase sales
and spread brand awareness.

Pizza Crust Boot Camp,
Part II - Practical (Repeated)
Wednesday, March 29
3:30 PM - 5:00 PM
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.

Follow Us on Facebook and Twitter: @PizzaExpo

29



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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