Pizza Today - February 2018 - 112

NEW FROM THE SCHOOL OF PIZZERIA MANAGEMENT
This year we've expanded our advanced-training sessions to include
offerings during Exhibit Hall days, a great
option for those unable to arrive early for
other classes in the school.

Marketing 2.0 for Independents: Advanced
Customer Engagement and Implementation (Fee: $250)
With Clayton Krueger and Eric Shepherd
10 am - 12 pm

These special two-hour workshops are presented by super-successful pizzeria professionals
like you or by restaurant-industry consultants
in their area of specialization. Sign up for the
session of your choice when you register, or
log back in to registration at PizzaExpo.com to
secure your spot. A ticket is required to attend.

The best customers are the ones who choose
to stay engaged. How do you develop and
retain these vital spenders and promoters of
your brand? Clayton Krueger and Eric Shepherd,
marketing directors for standout regional
chains in Washington State and Maine, respectively, will hand you the keys to customer
engagement. They'll show you how to use your
POS data and social media to identify the most
fruitful prospects; how to build customer profiles from your data to customize your outreach
to different guest types; how to build the most
effective loyalty program; and more.

On the schedule for Tuesday, March 20:
Saving Dollars and Keeping Score With
Your Spreadsheets (Fee: $250)
With John and Jacque Farrell
10 am - 12 pm
Most pizzeria operators don't know their true
break-even point, or have accurate systems to
calculate and track it. Founding partners John
and Jacque Farrell of nine-unit Farrelli's Wood
Fire Pizza in Tacoma, Wash., will teach you how
to use three very important spreadsheets: a
spreadsheet with graph for keeping a history of
sales and forecasting future sales; a breakeven analysis for your pizzeria; and an effective
spreadsheet scheduling tool to help you
forecast and control your labor costs. John and
Jacque will provide each person with a thumb
drive containing the spreadsheets for use in
their businesses.

Offered Wednesday, March 21:
Workshop 15: Pizzeria Catering College
(Fee: $250)
With Michael Attias
10 am - 12 pm
You're leaving money on the table by not
maximizing your catering operations - and
you know it. Now's the time to do something
about it with Michael Attias, who sold a million
dollars a year in catering out of his 104-seat
restaurant. He'll walk you step-by-step through
his program for building a catering profit
center in a pizzeria, and he'll supply you with

DE
OMO CO
USE PR

ready-to-use tools, templates and manuals on
topics including menu engineering and design;
four-walls marketing, both print and digital;
a lead-generation system that focuses on the
perfect prospects; and operations and customer-service systems that lock in repeat business.
Workshop 16: Franchising for Independents and Small Chains (Fee: $250)
With George Hadjis
10 am - 12 pm
The founder and CEO of Oggi's Pizza & Brewing
Co., George Hadjis opened his first store in
1991 in Del Mar, CA, and through franchising
has grown the company to 17 locations. He
also for years taught a course in franchise management at San Diego State University. George
will discuss the topic from both the franchisor
and franchisee perspectives, and give you tools
for assessing how well this business model
might work for your operation.
Also Tuesday and Wednesday:
Making Pizzas With Tony Gemignani
Part I: Starters and Properties of Dough
(Fee: $185)
8:30 - 11 am Tuesday
Part II: Prepping and Baking Authentic
New York, Sicilian, Grandma and Neapolitan Pies (Fee: $185)
8:30 - 11 am Wednesday

REGIS
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APR1180

OPEN

PIZZAE
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FOR $ FF
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MAR CH 19-22, 2018 LAS VEGAS CONVENTION CENTE R
EX HI BI TS OPEN MARCH 20-22, 2018
http://www.PizzaExpo.com http://www.PIZZAEXPO.COM http://www.PIZZAEXPO.COM
Pizza Today - February 2018

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