Pizza Today - July 2017 - 45

sic, and Audio Jungle is a great place
to find a wide variety at a low cost.
* Narration. There are two ways
to incorporate narration to your
piece, either by speaking in front
of or "on-camera," or by including the audio afterwards in the
editing process, "voice-over." With
either option the goal is to amplify
the voice audio of the subject and
reduce the background noise. If
"on-camera" is the choice, you'll
need a microphone to capture the
subject. Directional camera mics can
be effective at closer range but can
also pick up background noises. The
best mics we've found are lavalier
mics that plug into our phones to
record voice audio that we marry to
the video in the editing process. You
can buy them on Amazon for $10. If
you are doing voiceover audio, give
thought to your recording space to
minimize any ambient noise when
recording. We use Garageband on
Mac to record voice audio.
* Both. If you are going to use a
mix of voice and music, just make
sure to adjust the music volume during the speaking segments so that
you can hear the message clearly.

The final step is to export and
share your video. Make sure the video

is properly formatted for the intended
destination (i.e. proper file type, formatted for the right screen resolution in
HD) and upload the video directly to
the location where you want the video to
be viewed. So if Facebook is where you
want people to watch your video, upload
it directly to Facebook as opposed to
first uploading it to YouTube and then
sharing the video to Facebook. This will

maximize the amount of people that see
and engage with your piece.
My final tip is to just do it. You don't
have to be a pro, but you do need to start
using video because your customers are
demanding it. n
CLAYTON KRUEGER serves as director of
marketing and communications for Farrelli's
Wood Fire Pizza and is a speaker at
International Pizza Expo.

Now that you have the raw
video and audio, you'll need to
cut them down to size and combine them in the editing process.

There is a lot of editing software out
there. Choose one that
is easy to use. We use Cyberlink
PowerDirector ($70), but prior
to that we used Windows Movie
Maker which is free. Both can accomplish the same or similar results.
The idea is to cut your piece down
to the shortest duration possible and
to create a flow in the shots through
transitions in both the audio and
video files. This will ensure that your
audience stays engaged through your
entire video. A tip to make the final
piece really pop is to align the video
transitions to the timing of the
music you selected for a professional
result.
J U LY 2 0 1 7 / P I Z Z AT O D AY. C O M / 4 5

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

Pizza Today - July 2017
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
On Tap
Destinations
Knead to Know
Guest Safety
Summer Veggies
Picking the Right Oven
DIY Video
Road to Pizza & Pasta Northeast
Pizza Today on the Road: Paulie Gee’s, Brooklyn, NY
Product Showcase
Pizza Today on the Road: Williamsburg Pizza, Brooklyn, NY
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Trending Recipe
Pizza Today - July 2017 - CT1
Pizza Today - July 2017 - CT2
Pizza Today - July 2017 - Pizza Today - July 2017
Pizza Today - July 2017 - Cover2
Pizza Today - July 2017 - Commentary
Pizza Today - July 2017 - 4
Pizza Today - July 2017 - 5
Pizza Today - July 2017 - Contents
Pizza Today - July 2017 - 7
Pizza Today - July 2017 - 8
Pizza Today - July 2017 - 9
Pizza Today - July 2017 - Contributors
Pizza Today - July 2017 - 11
Pizza Today - July 2017 - Expo Spotlight
Pizza Today - July 2017 - 13
Pizza Today - July 2017 - Interact
Pizza Today - July 2017 - 15
Pizza Today - July 2017 - Conversation
Pizza Today - July 2017 - 17
Pizza Today - July 2017 - Man on the Street
Pizza Today - July 2017 - 19
Pizza Today - July 2017 - Respecting the Craft
Pizza Today - July 2017 - 21
Pizza Today - July 2017 - On Tap
Pizza Today - July 2017 - 23
Pizza Today - July 2017 - Destinations
Pizza Today - July 2017 - 25
Pizza Today - July 2017 - Knead to Know
Pizza Today - July 2017 - 27
Pizza Today - July 2017 - 28
Pizza Today - July 2017 - 29
Pizza Today - July 2017 - Guest Safety
Pizza Today - July 2017 - 31
Pizza Today - July 2017 - 32
Pizza Today - July 2017 - 33
Pizza Today - July 2017 - Summer Veggies
Pizza Today - July 2017 - 35
Pizza Today - July 2017 - 36
Pizza Today - July 2017 - 37
Pizza Today - July 2017 - Picking the Right Oven
Pizza Today - July 2017 - 39
Pizza Today - July 2017 - 40
Pizza Today - July 2017 - 41
Pizza Today - July 2017 - DIY Video
Pizza Today - July 2017 - 43
Pizza Today - July 2017 - 44
Pizza Today - July 2017 - 45
Pizza Today - July 2017 - Road to Pizza & Pasta Northeast
Pizza Today - July 2017 - 47
Pizza Today - July 2017 - 48
Pizza Today - July 2017 - 49
Pizza Today - July 2017 - Pizza Today on the Road: Paulie Gee’s, Brooklyn, NY
Pizza Today - July 2017 - 51
Pizza Today - July 2017 - 52
Pizza Today - July 2017 - 53
Pizza Today - July 2017 - 54
Pizza Today - July 2017 - 55
Pizza Today - July 2017 - 56
Pizza Today - July 2017 - 57
Pizza Today - July 2017 - 58
Pizza Today - July 2017 - Product Showcase
Pizza Today - July 2017 - Pizza Today on the Road: Williamsburg Pizza, Brooklyn, NY
Pizza Today - July 2017 - 61
Pizza Today - July 2017 - Pizza Today Yellow Pages
Pizza Today - July 2017 - 63
Pizza Today - July 2017 - 64
Pizza Today - July 2017 - 65
Pizza Today - July 2017 - 66
Pizza Today - July 2017 - 67
Pizza Today - July 2017 - 68
Pizza Today - July 2017 - 69
Pizza Today - July 2017 - 70
Pizza Today - July 2017 - The Marketplace
Pizza Today - July 2017 - 72
Pizza Today - July 2017 - 73
Pizza Today - July 2017 - 74
Pizza Today - July 2017 - 75
Pizza Today - July 2017 - 76
Pizza Today - July 2017 - 77
Pizza Today - July 2017 - 78
Pizza Today - July 2017 - 79
Pizza Today - July 2017 - 80
Pizza Today - July 2017 - Reader’s Resource
Pizza Today - July 2017 - Trending Recipe
Pizza Today - July 2017 - Cover3
Pizza Today - July 2017 - Cover4
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