Pizza Today - January 2017 - PE28

WEDNESDAY SESSIONS

Betsy Craig

Eric Chester

Dan Collier

Tony Troiano

Josh Schreider

Scott Anthony

Jeff Smokevitch

Ann Farrell

28

Menu Labeling: Is It Right for You?
Wednesday, March 29
2:30 PM - 3:30 PM
Room: N259
Speaker: Betsy Craig

How to Pick a POS System
Wednesday, March 29
2:30 PM - 3:30 PM
Room: N261
Speaker: Dan Collier

You may not need to post nutritional information, but many of your competitors do.
With the pending FDA regulations for menu
labeling facing larger restaurant chains,
independents and small chains must
decide how best to compete - to provide
menu-item information or not. Menu
labeling expert BETSY CRAIG, CEO of the
MenuTrinfo consulting firm, will review the
pros and cons of menu labeling in pizzerias
and help you decide whether providing the
nutritionals and other menu labeling information is a good idea for your business.

Upgrading to a new POS system can
be one of the most vexing issues
pizzeria owners and managers face.
DAN COLLIER, formerly a regional
manager for a Southern California
pizza chain and now owner-operator of
PizzaMan Dan's with eight locations, has
faced the POS issue multiple times and
learned valuable lessons along the way.
He'll share with you the features he looks
for, questions he asks and tricks he's
learned to sort out POS pretenders from
pros. Note: this session will not single out
or recommend current POS vendors.

Winning the War for Millennial Talent: Get the Best and Brightest to
Work for You, Not Your Competitors
Wednesday, March 29
2:30 PM - 3:30 PM
Room: N256
Speaker: Eric Chester
As the leading authority on developing work ethic in young adults and on
coaching them to achieve their remarkable
potential, ERIC CHESTER will illustrate why
the work ethic in America has declined.
From there, he'll provide solid, actionable
ideas and tools for attracting the best and
developing the rest. Find out how to make
your restaurant the employer of choice for
young, ambitious workers by instilling within them the soft skills and core work-ethic
values they should have received at home
and in school - but didn't. Learn how to
make solid connections with the under-25
crowd to get them to serve your customers
the way you'd want them served.

Delco to the Max
Wednesday, March 29
4:00 PM - 5:00 PM
Room: N258
Speaker: Tony Troiano
Getting maximum sales in delivery and
carryout is exactly what TONY TROIANO,
owner of J.B. Alberto's in Chicago, has
been doing for years at his delco-only
unit that racks up multi-million-dollar
sales each year. Tony will show you how
to plan, staff and smoothly schedule the
operations side of the business, as well
as describe what he's learned in 40 years
about delco-focused marketing, menu-setting, POS systems and workplace culture.

A 6-Pack With That Pizza? - Adding
Alcohol Sales to Delivery Business
Wednesday, March 29
4:00 PM - 5:00 PM
Room: N255
Speaker: Josh Schreider
Laws in most states now "allow" the delivery
of alcohol (even hard liquor) by third-party
suppliers, making it possible for pizzerias to
take orders for adult beverages to accompany pizza deliveries. JOSH SCHREIDER,
the CEO of 8-unit PizzaMan Dan's in the Los
Angeles area, has investigated the feasibility
of beer, wine and spirits delivery for his
company, as well as the options in other
states. He'll show you the ins and outs of
working with local liquor stores to team up
for combined food and drink deliveries -
and tell you how the experiment is working
at PizzaMan Dan's.

REGISTER TODAY! > PizzaExpo.com

Building Sales Without Offering
Discounts
Wednesday, March 29
4:00 PM - 5:00 PM
Room: N252
Speaker: Scott Anthony
Using discount prices in an attempt to
grow revenues is in many ways a zero-sum
game. You might be baking more pizzas
but gaining no bottom-line profits in the
process. Pizzeria owner and marketing
consultant SCOTT ANTHONY will list viable
alternatives to discounting for those
interested in beating the competition on
your own terms, no theirs. Scott is a 22year veteran of the pizzeria industry, owns
Punxsy Pizza in Punxsutawney, Pa., and is
a regular speaker at Pizza Expo.

Adding Pizza Styles to Your Menu:
The Business Equation
Wednesday, March 29
4:00 PM - 5:00 PM
Room: N257
Speaker: Jeff Smokevitch
Offering two or more styles of pizza can
bring in new customers and encourage
your regulars to visit more often. That
means added revenue, if you expand
your menu correctly on the operational
side. JEFF SMOKEVITCH, who sells
Detroit-style, Chicago deep-dish and
American-style pies at his original location
in Telluride, Colo., as well as Italian, Chicago cracker-thin and New York slices at
his two Denver units of Blue Pan, will offer
his recommendations for expanding your
repertoire. He'll share what he's learned
about identifying demand in your market,
product development, equipment needs,
how to promote the authenticity of your
styles and, ultimately, how to bring in more
business by adopting new pizza styles.

Happy Crew Equals Happy Customers, Equals Really Happy Owners
Wednesday, March 29
4:00 PM - 5:00 PM
Room: N254
Speaker: Ann Farrell
When ANN FARRELL, who oversee staff
training and development for the 9-unit
Farrelli's Wood Fire Pizza chain, surveyed
more than 400 of her company's employees, she heard loud and clear that the
biggest obstacles to delivering exceptional
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Pizza Today - January 2017

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