Pizza Today - August 2019 - 10

Expo Spotlight
BILL OAKLEY

Deep Dive into Pizzerias' Most Critical Issues at PPNE
Atlantic City Convention Center - September 25-26, 2019 - Atlantic City, NJ
SLICE HOUSE 101
Will Grant and his family have built 13
restaurants over 35 years. He will share his
creative process and successful business model
with you! This course is a step-by-step guide
to create, execute and grow a profitable slice
house. From concept and lease negotiations
to staff training and marketing he will show
you how to build your team and make owning
your own restaurant a reality.

eveloped specifically for owners and
operators of pizzerias and Italian restaurants, there's something
for everyone at the upcoming Pizza & Pasta
Northeast tradeshow. For two jam-packed
days, you'll have access to nearly 300 booths of
products and services as well as free top-shelf
demonstrations, seminars and special events.
You'll be able to see, touch, taste and
explore thousands of products, as well as negotiate great deals right on the show floor. Better
yet, get the most out of your show experience
by signing up for one of our fee-based workshops specifically designed for operators who
are looking to take their operation to the next
level. Attendance is limited.

THIRD-PARTY DELIVERY
In this workshop, PerfectingPizza.com
President and four-time World Pizza Champion Michael Shepherd will walk you through
one of the hottest industry topics - thirdparty delivery and how to deal with it. Should
you consider using a delivery service or should
you be managing delivery yourself ? Michael
has spent many years delivering hundreds and
thousands of pizzas from his pizzerias and
wants to help you make the right choices. He
has taken his experience and created a tool
for operators to compare the cost of doing
delivery themselves as compared to using a
third-party service.

MAKING DOUGH & PIZZAS WITH TONY G.
Sure, you could develop one dough recipe
and offer only one style of pizza. But how
adventurous is that? Tony Gemignani has won
12 world titles for his pizza making and
acrobatic dough-spinning routines, authored
or co-authored three books, appeared on
several national TV shows and is owner in
16 pizzerias. His first, Tony's Napoletana has
been named America's best pizzeria by USA
Today, the Travel Channel and Forbes. Tony
also runs the International School of Pizza,
where he certifies chefs from all over the
world and teaches a variety of pizza-making
styles, many of which simultaneously appear
on the menus of his restaurants. In this workshop, pizza master Tony will help attendees
navigate the ins and outs of offering multiple
pizza styles to their customers. He'll go over
what you need, what you don't and how to
make a seamless transition without a hitch.
PROVEN RESTAURANT SYSTEMS
Yes, you really do need proven restaurant
systems and standard operating procedures! In
this "Step by Step to Systemization" session,
Mike Shepherd will take you through the processes necessary to get you on the right track.
Michael is a four-time World Pizza Champion and president of the pizza resource Web
site perfectingpizza.com. Michael owned and
operated three pizzerias in Northwest Ohio
for 20 years. Systems comprise a major need in
the industry. Owners and operators are often
reluctant and intimidated by the process of

CORNERSTONE SPONSORS
1 0 / P I Z Z AT O D AY. C O M / A U G U S T 2 0 1 9

implementing measurable systems, operating
procedures, checklists and requirements in
their restaurants. But the truth is that pizzeria
owners need them so they can be consistent
and actually take a day off from running the
day-to-day operations. Better systems not only
ensure a more predictable guest experience,
they also make the restaurant less dependent
on the owner's constant involvement in daily
operations. Recruiting, training and coaching
systems help improve culture. Financial tracking systems can help improve profitability and
proven operational systems promote consistent, predictable guest experiences.
EMPLOYEE SCHEDULING
Hassi Sadri is founder of the Napoli Culinary Academy and is an expert on
employee scheduling, which is one of the biggest headaches for pizzeria owners and
operators. Which employees are begging for
more hours? Which one needs every other
Tuesday off ? Who do you already know in
advance is going to call in sick on game day?
It can drive an owner/manager insane. But it
doesn't have to be that way! In this workshop,
Hassi will show attendees how to make the
schedule work for their pizzeria, control
labor costs, track time, shift management and
streamline team communication.
To succeed in today's fiercely competitive
restaurant marketplace you need access to all
the latest strategies and product innovations.
Pizza & Pasta Northeast is your one-stop
solution.
For more information or to register please
visit our Web site at PizzaAndPastaExpo.com
or call (800) 489-8324.
Best regards,
Bill Oakley
Show Director

http://www.PerfectingPizza.com http://www.PizzaAndPastaExpo.com http://www.perfectingpizza.com http://www.PIZZATODAY.COM

Pizza Today - August 2019

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