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School of Pizzeria Management (Sunday and Monday Advanced Courses)

 

Take the Next Step For Your Business With Training From Top Pizza Pros

Explore School of Pizzeria Management courses and instructor bios with the navigation buttons on this page.

Sign up for the School's workshops when you register for Pizza Expo 2015. The workshops run Sunday and Monday, March 22-23, immediately preceding Pizza Expo's Exhibit Hall dates of March 24-26, 2015. To register, return to this site's home page and click "Register Now."


Dear Pizzeria Owners and Operators,

In today’s business environment, the ability to bake the perfect pizza is rarely good enough to operate a profitable pizzeria. Times have changed, and what worked in the past doesn’t always produce success today.

Through the pages of Pizza Today and the seminars delivered at Pizza Expo, we have been in the business of delivering solutions and opportunities to independent pizzeria operators for more than 30 years.

Now we’re pooling our considerable resources to take our knowledge and experience deeper into the market — to help operators and managers who are looking for more personalized assistance and in-depth instruction.You will gain advanced instruction in crucial areas and leave with proven tools to take back to your business.

The school’s courses are designed to give you the tools to grab control of your finances, increase overall efficiency, hire and train the ideal staff, grow into a market leader — and enjoy the freedom to work on your pizzeria not for your pizzeria.

It is my conviction that any course you choose will deliver dramatic results for your business and provide you with a network of peers among your classmates who can help you problem-solve in the months and years ahead.

Sincerely,

Pete Lachapelle

President and Publisher,
Pizza Expo/Pizza Today

 

School of Pizzeria Management

School of Pizzeria Management Workshops
Sunday, March 23, and Monday, March 24

Advanced-Track Sessions

Workshop 1 (Fee: $250)

Profits in Your Numbers, Part I: FoodCost Pro
With Big Dave Ostrander
(Sunday, March 22, 1 – 5 p.m.)

Do you really know what your entrees are costing you, or if your "house specialty" is bleeding you dry? Top pizza-industry consultant Big Dave Ostrander will show you how to definitively answer these questions and many more, while demonstrating how to save hundreds of dollars every week in food costs. Big Dave developed the FoodCost Pro software with pizzerias in mind, and he'll provide a free PC download of the software (a $200 value) that allows you to compute costs and make informed decisions about every major item on your menu. During Part I of the School of Pizzeria Management financial workshop, Dave and his team will teach you how to load your data and get the power of the program working for you.

 

Workshop 2 (Fee: $250)

Profits in Your Numbers, Part I: Saving Dollars and Keeping Score With Your Spreadsheets
With John and Jacque Farrell
(Sunday, March 22, 1 – 5 p.m.)

Most pizzeria operators don't know their true break-even point, or have accurate systems to calculate and track it. In this four-hour session, founding partners John and Jacque Farrell of nine-unit Farrelli's Wood Fired Pizza in Tacoma, Wash., will teach you how to keep score with a series of Excel spreadsheets. These tangible tools, which attendees will take back to their own operations in a usable computer format, allow pizzeria owners to monitor key aspects of their operations. You will go home armed with an accurate labor forecasting and tracking tool that can save thousands of dollars. Farrelli's 13-week report Excel sheet, weekly financial snapshots, cost calculators and other tools also will be presented.

 

 

Workshop 3 (Fee: $250)

Growth & Expansion, Part I: Opening a Second or Third Location
With Dan Collier and Glenn Cybulski
(Sunday, March 22, 1 – 5 p.m.)

Pizza entrepreneurs Dan Collier and Glenn Cybulski have opened stores for independent and chain pizzeria companies. They'll walk you through the potential pitfalls and challenges of expansion, offering a roadmap for planning a new unit and giving you the tools to document every aspect of your operation during the process. Included will be tactics for identifying and approving locations, confirming the demographic viability of a new market and saving money during lease negotiations, as well as ways to avoid undercapitalization and improper financing.

 

Workshop 4 (Fee: $250)

Employee Training & Management, Part I: Tools for Hiring Staff to Fit Your Workplace Culture
With Ann Farrell and Michael Shepherd
(Sunday, March 22, 1 – 5 p.m.)

By hiring the right staff and using the right methods, you can save yourself dollars and headaches. Both Ann Farrell and Michael Shepherd have assembled teams for multiple pizzerias, and they'll take you through the stages of successful staff building. Part I workshop attendees will develop mission statements and take home specific interview questions supplied by the instructors for various front-of-the-house and kitchen positions. Also included will be a workshop binder filled with sample want ads as well as forms for applications and references that the instructors have been using at their own pizzerias.

 

Workshop 5 (Fee: $250)

So, You Want to Open a Pizzeria
With Big Dave Ostrander
(Monday, March 23, 8 a.m. – noon)

If you're exploring the possibility of opening your own pizzeria—or if you're contemplating a new unit—this workshop is a great first step. A go-to consultant in the industry, Big Dave Ostrander has opened seven pizza restaurants of his own and he'll provide you with a roadmap, a timeline and budgets that increase your chances for success. He'll hand out take-home resources that contribute to opening a profitable pizzeria and draw from his 30-plus years of pizzeria experience to answer your start-up questions.

 

Workshop 6 (Fee: $250)

Profits in Your Numbers, Part II: Essential Business Skills for Restaurant Owners
With Jim Laube
(Monday, March 23, 8 a.m. – noon)

To be truly successful, restaurant owners must do more than offer great food; they must also have good business skills. Jim Laube, president of RestaurantOwner.com and a former CPA and regional restaurant chain CFO, will give you insights and resources that can help you become a financial winner. He'll show you ways to organize your pizzeria business to win the fight against inconsistency and inefficiency. You'll better understand your financials, be able to compare your numbers to industry standards and averages, and learn how to use your this information to control the activities in your restaurant. Jim also will show you how to prepare one simple weekly report that can lower your food and labor costs by 2 to 4 percent of sales and boost your profit significantly.

 

Workshop 7 (Fee: $250)

Growth & Expansion, Part II, Multi-Unit Expansion and Franchising
With Dan Collier and Glenn Cybulski
(Monday, March 23, 8 a.m. – noon)

In Part II of Growth & Expansion, Dan Collier and Glenn Cybulski will lay out the paths to success for multi-store operators. Between them, they've opened units in chain and franchise pizzeria companies, and they know the ins and outs of each system. They'll present you with take-home materials for site selection, financing and forming partnerships. They will also discuss operational systems and staffing strategies that are necessary for consistent and profitable results with multiple units.

 

Workshop 8 (Fee: $250)

Employee Training & Management, Part II: Training and Managing Your Staff
With Ann Farrell and Michael Shepherd
(Monday, March 23, 8 a.m. – noon)

Every new hire will cost your pizzeria thousands of dollars in training and mistakes. Learn how to cut down that loss with proper staff management tactics that have worked successfully for Ann Farrell and Michael Shepherd, both of whom have built teams at multiple pizzerias. They'll show you how to set expectations during orientation and pass out templates for staff training—in the kitchen and in the front of the house—that establish a mindset true to your company's mission. Also covered: identifying leaders and managers; evaluating, disciplining and terminating workers; installing incentive and benefit programs that motivate and retain the best team members; and more.

 

 

Workshop 9 (Fee: $250)

Digital Marketing for Pizzerias
With Clayton Krueger and Eric Shepherd
(Monday, March 23, 8 a.m. – noon)

Clayton Krueger and Eric Shepherd are the directors of marketing for two fast-growing, award-winning independent artisan pizza chains. Both have been successful using digital marketing to differentiate and grow their respective concepts in very crowded markets. They'll show you how to use social media, online ordering, direct e-mail, loyalty programs, apps and strategies for managing your brand's online presence. Leave with image sizing guides and content templates for social media sites, search engine strategies and analytical tools, design tools, integrated loyalty plans and other plug-in tools for your pizzeria.

 

 

Instructors

Big Dave Ostrander

Big Dave Ostrander
A highly sought consultant for the industry, Dave Ostrander operated Big Dave’s Pizzerias for 30-plus years, achieving a ranking as the 25th busiest pizzeria in the U.S. in 1988. In 1990, he started his consulting, speaking and training business and has helped hundreds of pizza-concept restaurants get on the right track with his ability to diagnose and prescribe cures for nearly any pizzeria problem. He is the originator of “FoodCost Pro,” the only pizza-specific food-costing software program.
BigDaveOstrander.com

John Farrell

John Farrell
After opening his first restaurant, the Huckleberry Inn, in the early 1980s, John Farrell launched five more stores over the next 15 years before entering the pizzeria industry in 1995 with Farrelli's Wood Fire Pizza, a family-run company now with nine locations. He is the current CEO of Farrelli's and a storehouse of knowledge about financing, locating and operating pizzerias.

Jacque Farrell

Jacque Farrell
A founding partner with her father, John, of Farrelli's Wood Fire Pizza, Jacque Farrell helped develop the company culture and operational systems at the now nine-unit company. A graduate of the Washington State University hotel and restaurant program, she implemented tools for measuring the financial health of Farrelli's and for tracking progress with the buy-in of employees.

Dan Collier

Dan Collier
During 30-plus years in the pizza business, Dan Collier has advanced from delivery driver to multi-unit manager, and from director of operations for 20 units of Rusty’s Pizza to ending his franchise agreement and rebranding as an independent in 2012. He now operates four PizzaMan Dan’s locations in Southern California. In all he has opened 15 restaurants, posted consistent double-digit sales increases, developed training manuals for two different concepts, set up QuickBooks accounting and food and labor tracking systems for three companies, and devised his own marketing campaigns.

Glenn Cybulski

Glenn Cybulski
Chef and pizzeria operator Glenn Cybulski has been involved with four pizza-concept restaurant companies since 2004 and is a graduate of Scuala Italiana Pizzaioli in Caorle, Italy. He currently is serving as chief operating officer for a California start-up chain, Persona Neapolitan Pizzeria, which has a founding location in Santa Barbara, Calif., and is offering fast casual Neapolitan-style pizza.

Ann Farrell

Ann Farrell
A member of the family that owns Farrelli's Wood Fired Pizza, based in Tacoma, Wash., Ann Farrell is director of training and development for the nine-unit pizzeria company. She wrote an organization-wide training program at Farrelli's, with an emphasis on company culture and leadership. She has a master's degree in leadership and organizational development.

Michael Shepherd

Michael Shepherd
Michael Shepherd is a four-time World Pizza Champion who has owned and operated multiple pizzerias in Northwest Ohio and currently runs 600 Downtown in Bellafontaine. Over the past 18 years he has grown small-town locations into a multi-million dollar company by using nontraditional marketing methods, out-of-the-box thinking and a systemic approach to operations, staffing and public relations.

Jim Laube

Jim Laube
Jim Laube is the founder (in 1998) and president of RestaurantOwner.com, an online resource for independent restaurant owners. Jim’s previous 30-year restaurant industry career included posts as a unit manager, controller, CPA and CFO for a regional chain. He works with restaurants primarily in the areas of financial management, internal controls, operating procedures and profitability. Jim is a regular Pizza Expo speaker.
RestaurantOwner.com

Clayton Krueger

Clayton Krueger
Clayton Krueger is the director of marketing and communications for nine-unit Farrelli's Wood Fire Pizza in Tacoma, Wash. He has been at the forefront of digital and social media marketing and regularly presents seminars at Pizza Expo on those topics. He worked his way up from the position of dishwasher in the Farrelli's chain and holds a degree in business administration from the University of Washington.

Eric Shepherd

Eric Shepherd
Eric Shepherd is the Director of Marketing and Communications at Otto Pizza, a growing, award-winning regional artisan pizza chain with 10 locations in New England. He has developed a unique approach to brand management, grassroots community outreach and social media marketing to differentiate Otto in a crowded pizza market.

 

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.




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