Pizza Today - March 2021 - PE12

TUESDAY
2:30 - 3:30 PM

The Logistics of Offering
Multiple Pizza Styles
Nicole Bean
If you want to offer more than one
style of pizza in your shop - and
many now are - you've got some
work to do. Different styles can
mean different dough formulations,
different equipment, new techniques, more staff training ... there's
a lot to it. But it can be so worth it
if you commit to the process, says
Nicole Bean.

Fighting Complacency
Scott Anthony
It's so easy to get stuck in a rut and
just go through the motions once
your business is running at a " comfortable " level. But complacency
is the enemy. If you don't want to
become irrelevant you better get to
work now!

The hottest trend amongst
progressive pizza makers today?
Blending flours. Here, dough
expert John Arena will show attendees how to experiment with
blends that will yield a crust far
superior to the competition down
the street.

Panel Discussion:
Cleaning Procedures
You Can't Ignore
Scott Anthony (mod)

Understanding
Cheese Prices
Dan Collier
Cheese. What's pizza without it?
33% less food cost, for one thing! A
pizzeria has two primary costs that
must be controlled every day: Labor
Cost and Food Cost. Controlling
Food Cost begins and ends with
understanding cheese prices.
In this seminar, you will learn about
the Cheese Block Market, Bulk vs.
Pre-shredded, and how to purchase
cheese for your pizzeria. You will
learn how to manage cheese costs
and what to do when the cheese
market prices fluctuate. Cheese is
one-third of your food cost, making
it the single most important food
item to manage. Gain that knowledge here and you will have a friend
in cheeses!

4:00 - 5:00 PM

Flour Blends
John Arena

3:30 - 5:00 PM

Pizza Crust Boot
Camp Part II
Tom Santos and
Bill Weekley
No matter the style, if you don't
have a good crust for your pizza,
you don't have a quality, greattasting pizza. Pizza Crust Boot
Camp is for all pizza makers. It is
designed to teach attendees how
to improve pizza-crust production
techniques, how to troubleshoot
dough problems and how to find
ways to cut costs while achieving
higher quality.

A clean restaurant may be
a no-brainer, but during this
pandemic it's more important
than ever to give both your
customers and staff a sense of
security that your pizzeria is a
safe place to be. Pizza maker
Scott Anthony once owned
a janitorial business, and in
this seminar he's going to
detail the cleaning procedures
you simply cannot afford to
overlook.

Using Video to Grow
Sammy Mandell
Video remains one of the best
ways to reach your customers
with fun, functional messages
that resonate. Former Young
Entrepreneur of the Year,
Sammy Mandell, is a forerunner here and he, along with his
Creative Director Phil Bossart,
are ready to show you some
tips and tricks to produce
polished content.

Working with Family
Eric Rickman and
Melissa Rickman
Video remains one of the best
ways to reach your customers
with fun, functional messages
that resonate. Former Young
Entrepreneur of the Year,
Sammy Mandell, is a forerunner here and he, along with his
Creative Director Phil Bossart,
are ready to show you some
tips and tricks to produce
polished content.

12 / P I Z Z A E X P O.C O M - J U N E 22-24, 2021	

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2/10/21 10:23 AM
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Pizza Today - March 2021

Table of Contents for the Digital Edition of Pizza Today - March 2021
