Pizza Today - January 2017 - PE5

NEW AT THE SCHOOL OF PIZZERIA MANAGEMENT
Learn From Top-Performing
Pizza Pros - Peer-to-Peer
Instruction at the School of
Pizzeria Management
Ever wonder why certain pizzeria
companies top you in sales and profits
as well as operational efficiency? Here's
your chance to find out - by sitting in
with accomplished pizzeria owners and
industry leaders who are willing to share
the tools and tactics they use to build
moneymaking companies.
These advanced-training workshops
begin on Sunday, March 26, and
conclude on Monday, March 27. The
instruction and take-home materials
will give you and your managers the
inside knowledge you need to take your
business to the next level.
Here are a few of the instructors who
will be sharing spreadsheets, business
plans, employee manuals, cost controls
and other systems they use to manage
million-dollar pizzeria companies.

Concept Development

Customer Engagement

GLENN CYBULSKI went in the opposite
CLAYTON KRUEGER started as a dishwasher at Farrelli's Wood Fire Pizza in Tacoma, Wash., and rose into several jobs
at the now nine-store company. Farrelli's
is big enough and profitable enough
for him to specialize in marketing and
communications in the pizzeria setting.

ERIC SHEPHERD focuses full time on
marketing and communications for
the 12-unit Otto Pizza chain based in
Portland, Maine. He and the company
take an unconventional approach to
brand management and social media
campaigns that has reaped high customer loyalty.

Million-Dollar Pizzeria X 3

MIKE BAUSCH began in 2005 with
10 employees at the original Andolini's
Pizzeria in Tulsa, Okla., and now owns a
five-unit restaurant business with more
than 150 employees.

DAN COLLIER moved from franchising
- where he opened and was director of
operations for nearly two dozen Rusty's
Pizza stores - to becoming an independent in 2012. He now co-owns and
operates eight PizzaMan Dan's locations
in the Los Angeles market.

direction, operating three different
independent pizzeria concepts before
becoming founder and CEO in 2015 of
a fast-casual franchise company, Persona Wood Fired Pizzeria, based in Santa
Barbara, Calif..

Two-Day Restaurant MBA

JIM LAUBE is a CPA and restaurant industry expert who founded
RestaurantOwner.com, which delivers
management resources and training
for independent restaurant owners.
Previously, he was a controller and CFO
for a regional restaurant chain. He has
since served as an advisor and CPA for
multiple independent and small-chain
restaurant companies.

"The instructors
gave us incredible
information. I'm
in the process of
opening another
location and
the workshops
have been very
beneficial. I'd love
to come back and
take more classes
next March."
Giovanni Vigliotti
Peppino's
Syracuse, N.Y.

Go to the School of Pizzeria Management
page on PizzaExpo.com for more details
about the workshops being taught by these
- and other - talented professionals.
The full schedule of School of Pizzeria
Management workshops can be found on
pages 18 and 19 of this brochure.

KEITH COFFMAN opened Lost River Pizza
in 2011 in Bowling Green, Ky., after
conducting his own market analysis. He
used his previous sales and marketing
experience in other industries to grow
in five years to $1 million in annual
revenue.

Follow Us on Facebook and Twitter: @PizzaExpo

5


http://www.RestaurantOwner.com 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
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