Pizza Today -March 2023 - SG10

SEMINARS TUESDAY, MARCH 28
MARCH 28 TUESDAY
9:30 a.m. - 11:00 a.m.
Story Selling: How
Eff ectively Telling Your
Story Can Increase
Revenue & Profi ts
Room: W213-214
Speaker: Pasquale Di Diana
Everyone has a story. What's
yours? It's probably way more
interesting than you think. And
it can become one of your best
sales pitches. This seminar will
show you how to effectively tell
your story to gain business.
Restaurant Partnership: The
Ultimate Guide
Room: W217-218
Panelists: Hassi Sadri
The do's and don'ts of partnership;
the pitfalls and the pathway
to success. Restaurants fail
every year due to mistakes made
in their partnerships.
Panel Discussion: A
Pizzeria's Guide to Social
Media
Room: W219-220
Panelists: Sammy Mandell, Molly
Mandell, Phil Bossart
Social Media changed the world
as we know it. And it changed
how pizza businesses interact
with and market to their customers.
It can and should be a
major component to your brand
growth strategy. Our friends
from Dallas-based Greenville
Avenue Pizza Company will show
you how to make sure you do
social media effectively.
Pizza Myths: Let's Look at
the Science & the History
Room: W222-223
Speaker: Scott Wiener
Pizza lore is fun! But there's a
lot of misinformation that has
made its way into the tales we
tell. Let's dive into the science as
well as the history to bust some
pizza myths.
Making Plant
Based Work Financially
Room: W224-225
Speaker: Scott Sandler
Plant-based products are redhot
right now. If you want to capitalize
in the growing demand,
you need to fi rst make sure
you get your " restaurant math "
correct to ensure profi tability.
Here's how to make sure plantbased
works for you fi nancially.
9:30 a.m. - 11:30 a.m.
Pizza Crust
Boot Camp, Part I
Room: W210-211
Speakers: Tom Santos & Curt
Wagner
No matter the style, if you don't
have a good crust for your
pizza, you don't have a quality,
great-tasting 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 fi nd ways
to cut costs while achieving
higher quality.
2:30 p.m. - 3:30 p.m.
Maximizing Online
Ordering
Room: W213-214
Speaker: Melissa Rickman
Everything changed in 2020. And
while online ordering was already
growing pre-COVID, the current
landscape centers on delivery
and carryout like never before.
To thrive, independent pizzerias
need to maximize their online
ordering capabilities. Melissa
Rickman will show attendees
what has worked for her.
Inside the Mind
of a Pizza Judge
Room: W217-218
Speaker: Scott Wiener
Ever competed in the International
Pizza Challenge at Pizza
Expo? Ever wonder exactly what
is going on inside the minds of
the judges? Wonder no more -
pizza judge Scott Wiener is going
to tell you!
The Importance of the
Owner/GM Relationship
Room: W219-220
Speaker: Rocky Shanower
One of the reasons you went into
business for yourself is to avoid
working 70 hours per week. To
do that, you need a reliable and
trustworthy GM in place. As the
owner, your relationship with the
GM is paramount. Water it and
watch it grow!
Competing with Quality
Room: W222-223
Speaker: Scott Anthony
With infl ation taking over,
consumers are facing skyrocketing
prices at the grocery, at
the pump and in restaurants. As
an independent pizzeria owner,
you've probably agonized over
the number of price hikes you
have had to pass on lately. Raising
prices, while necessary, is
stressful. Then the largest chain
in your area promotes a $10 large
pizza. How do you compete?
With quality, Scott Anthony says.
Using Video to Grow Sales
Room: W224-225
Speaker: Sammy Mandell
Video is an engaging and fun medium
that can help you elevate
sales and reach a wide audience
in a hurry. From short 10-second
" reels " to minute-long looks
inside your pizzeria, customers
eat these up. You should 100% be
doing them. Sammy and his crew
will show you how!
3:30 p.m. - 5:00 p.m.
Business Fundamentals
Room: W210-211
Speaker: Scott Sandler
Unfortunately, a passion for
pizza and great recipes isn't
enough to ensure success. To
thrive in the cutthroat world
of business, you're going to
need some acumen that goes
beyond the kitchen. Pizza
maker-turned-consultant Scott
Sandler will walk you through
some of the fundamentals you'll
need to have a well-rounded
pizza business.
10 / PIZZAEXPO.COM - MARCH 28-30 , 2023
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Pizza Today -March 2023

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