Advanced Business Training for Pizzeria Owners and Managers
School at Expo Teaches Opening, Operating and Marketing Profitable Pizzerias
Whether you’re just starting out in the industry, opening a new pizzeria or looking to improve your existing operations, our pizza school will show you how to build profits and add units. Take the next step for your business with training from top pizza industry professionals and consultants in the School of Pizzeria Management.
We’ve revised some course selections for the fourth year of workshops at Pizza Expo 2017, retained several proven winners and added a few exciting new options. Come early to Expo and choose from a variety of business-improving courses on Sunday, March 26, and Monday, March 27. Pizza industry owners and managers teach most of the workshops and offer take-home materials from their operations for you to apply in yours.
The half-day sessions are designed to serve as advanced training for pizzeria owners and managers who wish to strengthen their businesses and elevate profits.
Sign up for the School’s workshops when you register for Pizza Expo. The workshops run immediately preceding Pizza Expo’s Exhibit Hall dates of March 28 – 30.
|Workshop 1||Saving Dollars and Keeping Score With Your Spreadsheets||With John and Jacque Farrell||Sunday, March 26||1 – 5 pm|
|Workshop 2||Two-Day Restaurant MBA, Part I: Essential Business Skills||With Jim Laube||Sunday, March 26||1 – 5 pm|
|Workshop 3||Employee Management, Part I: Hiring and Labor Costs||With Ann Farrell and Michael Shepherd||Sunday, March 26||1 – 5 pm|
|Workshop 4||Concept Development: Market Research to Branding||With Mike Bausch and Keith Coffman||Sunday, March 26||1 – 5 pm|
|Workshop 5||Increasing Sales Through Customer Engagement||With Clayton Krueger and Eric Shepherd||Sunday, March 26||1 – 5 pm|
|Workshop 6||So, You Want to Open a Pizzeria||With Michael Shepherd||Monday, March 27||8 am – 12 pm|
|Workshop 7||Two-Day Restaurant MBA, Part II: Remaking Your Company’s Culture||With Jim Laube||Monday, March 27||8 am – 12 pm|
|Workshop 8||Employee Management, Part II: High-ROI Training and Team Building||With Ann Farrell||Monday, March 27||8 am – 12 pm|
|Workshop 9||The Million-Dollar Pizzeria X 3||With Dan Collier and Glenn Cybulski||Monday, March 27||8 am – 12 pm|
|Workshop 10||Creating a Coordinated Pizzeria Marketing Plan||With Clayton Krueger and Eric Shepherd||Monday, March 27||8 am – 12 pm|
|Workshop 11||Making Pizzas With Tony Gemignani, Part I: Neapolitan and New York-Style Dough, Starters and Tomato Sauce||With Tony Gemignani||Tuesday, March 28||8:30 – 10 am|
|Workshop 12||Making Pizzas With Tony Gemignani, Part II: Making/Cooking Neapolitan and New York-Style Pizzas||With Tony Gemignani||Wednesday, March 29||8:30 – 10 am|
|Workshop 13||Franchising for Independents and Small Chains||With George Hadjis||Wednesday, March 29||9 – 11 am|
|Workshop 14||Scott’s Las Vegas Pizza Tour||With Scott Wiener||Tuesday, March 28||5:30 – 9:30 pm|
School of Pizzeria Management
Certificate of Completion
Attend any of the Sunday and Monday workshops and receive a suitable-for-framing certificate from the School of Pizzeria Management highlighting your name, the course completed and the date of attendance.
A 2016 Attendee Says . . .
“With so many learning opportunities at the Pizza Expo and the School of Pizzeria Management, not only do I come myself as the business owner, but I make a point of bringing my key employees along as well.”
Owner, That’s A Some Pizza
Bainbridge Island, Wash.