Pizza Today - December 2016 - PE22

MONDAY SESSIONS
CALLING ALL NEW OPERATORS!
Monday's Startup and Expansion Seminars Teach You to . . .
Doug Ferriman

TJ Schier

Gerry O'Brion

T Concept With Creativity
Join entrepreneur and award-winning
pizza maker DOUG FERRIMAN as he
analyzes the role innovation has played
in the growth of his two Boston pizzeria
companies - Crazy Dough's and Oath
Craft. He'll explain how creativity helped
build his brands, and how it keeps him
moving ever forward - and could do the
same for you.

T Launch in High Gear

(1:45 p.m.)

Peter Reinhart

Tom Lehmann

Learn the seven steps every new pizzeria must master to successfully launch
a first unit - and each new store
thereafter. T.J. SCHIER, a consultant
and owner of 15 Which Wich Superior
Sandwiches shops, will show you how
to implement proven systems you
must have in place to be profitable -
including hiring, training, scheduling,
local-store marketing, and more.

T Build Your Brand

(3:30 p.m.)
Bill Weekley

Tony Gemignani

Robert Chesler

GERRY O'BRION formerly headed
marketing efforts for brands such as
Quiznos and Red Robin. Now he's an
industry consultant and speaker who,
having worked with and studied the
most successful restaurant brands,
can identify the keys to success. He'll
show you why some restaurants thrive
while others fail, and give you the six
critical execution factors that unlock
revenue growth.

T Learn From Mistakes of Others

(5 p.m.)

Jim Laube

22

Build a Better Pizza

(12:30 p.m.)
Monday Focus on Dough,
Cheese and Cost Controls
TGet to Know Your Dough

(1:30 p.m.)
Our trio of dough and baking experts
will discuss fermentation, dough
enhancement, flour choices and other
crucial topics that affect the quality of
your crusts. PETER REINHART (Johnson
& Wales baking instructor and author),
TOM LEHMANN (The Dough Doctor)
and BILL WEEKLEY (General Mills corporate baker) will take your questions
and offer suggestions for improvement.

TTips From the Big Cheese

(2:45 p.m.)
The master of many pizza styles,
TONY GEMIGNANI, will talk about
authentic cheese applications for
everything from pan-style Detroit pizza
to thin-crust New York pies. Learn how
to use these specialty cheeses and
sample their flavor profiles during this
introduction to key menu-expanding
ingredients.

TBuy Like One of the Big Boys

(4 p.m.)
Commodities expert ROBERT CHESLER
will suggest ways you can tame
ingredient costs and avoid some of
the price fluctuations that destroy
your bottom line. Learn how to identify
profit goals, set a desired profit margin
and keep money flowing in the right
direction.

Hear from our panel of four outstanding pizzeria owners as they recount
their biggest startup mistakes and
divulge what they would do differently
to never repeat them. Why learn the
hard way yourself when you can avoid
miscues made by others?

REGISTER TODAY! > PizzaExpo.com

TUESDAY SESSIONS
Motivating and Marketing
to Millennials
Tuesday, March 28
9:30 AM - 11:00 AM
Room: N258
Speaker: Gerry O'Brion
Who are these Millennials and what do
they want? Learn strategies to navigate the
next generation of employees and customers, while identifying the similarities and
differences between generations. This presentation answers three critical questions
about the generations: Who they are, what
they want, and what you can do about it to
stay relevant across multiple generations.
Restaurant branding and marketing expert
GERRY O'BRION will present 30 ideas you
can implement now to attract cross-generational guests and turn them into vocal
advocates, plus eight strategies for hiring
and motivating Millennials.

20 Proven Restaurant
Employee Incentives
Tuesday, March 28
9:30 AM - 11:00 AM
Room: N255
Speaker: TJ Schier
Face it, getting employees to perform when
you are not around (let alone when you
are!) is a challenge. This seminar will cover
20 proven cost-saving and sales-building
deas to help motivate your cashier, servers/bartenders and delivery drivers to align
what you want (more sales) with what your
employees want (more money). Restaurant
operations consultant T.J. SCHIER perfected these low-risk and low-cost solutions
at his 15 Which Wich Superior Sandwich
shops and will pass them along to you.

7 Best Practices of
Highly Successful Restaurants
Tuesday, March 28
9:30 AM - 11:00 AM
Room: N252
Speaker: Jim Laube
The restaurant industry has always been
challenging and it isn't getting any easier.
However, there are exceptional independent operations that consistently find
ways to prosper and thrive year after year.
During this program veteran restaurant-industry consultant JIM LAUBE will examine
seven key practices used consistently by
many of the most successful independent
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