March 4 - 7, 2019
Exhibits Open: March 5, 2019
Las Vegas Convention Center

Employee Management, Part 1

Workshop 3 (Fee: $250)

Hiring the Best Workers and Tracking Labor Costs
With Ann Farrell and Michael Shepherd

Let’s face it: People are half of the prime cost of your business and studies suggest that every new hire costs up to $4,000 to train to full competency. If you want to make money, you need to have the right people. Pizzeria industry veterans Ann Farrell and Michael Shepherd, who have built staffs at multiple successful pizza restaurants, will give you the keys to finding and keeping the best employees for your concept. They’ll give you the tools to define your ideal business culture, attract top talent, interview candidate effectively and hire the best candidates. They also will share the formulas and schedules they use to cost out labor at their pizzerias and schedule workers to hit profitability goals.

Ann FarrellSOPM_Ann_7170

A member of the family that owns Farrelli’s Wood Fire Pizza, based in Tacoma, Wash., Ann Farrell is director of training and development for the 9-unit pizzeria company. She wrote an organization-wide training program at Farrelli’s, with an emphasis on company culture and leadership, and has a master’s degree in leadership and organizational development.

Michael Shepherd

Michael Shepherd is a four-time World Pizza Champion who has owned and operated multiple pizzerias in Northwest Ohio and currently runs Six Hundred Downtown in Bellafontaine. Over the past 21 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. He also works as a consultant to the pizzeria industry.

Register for Pizza Expo and this workshop.

“Ann Farrell and Michael Shepherd’s Employee Training & Management class is one of the most beneficial classes my team and I have taken at Pizza Expo. The information, insight and wisdom provided from our time with them has allowed us to increase productivity, ignite team morale and bring a higher level of professionalism. We’ve not only reduced turnover costs, but engaged with our team by communicating clear expectations and providing superior leadership training.

This class is an investment in the future growth of your business. I honestly use the binder of information quite a bit; my Christal Spatacopy has actually worn out.”

Christal Spata
Valeo’s Pizza, Kenosha, Wis.


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.

More About Ann Farrell

Director of Organizational Development, Farrelli’s Wood Fire Pizza Tacoma, Washington

Ann started working in the family business at the age of 14 at the Huckleberry Inn. She worked for John’s Breakfast Burgers and Pies her junior and senior years of high school, and moved on to John’s Hob Nob in Tacoma. She worked there off and on from 1985-2005, ultimately as the General Manager, all while raising her three daughters and earning two college degrees.

Ann received her BA from The Evergreen State College in East West Psychology and Human Behavior and her MA from Bastyr University in Behavioral Science as applied to leadership and organizational development. She ran her own consulting business from 2006-2008 until she was once again called into action by the family business. Ann is now serving as the Director of Organizational Development and the Co-Director of Bar & Beverage Service at Farrelli’s. She has also been a member of the Tacoma Rotary #8 since 2003 and is an Executive Board Member of the Boys & Girls Clubs of South Puget Sound.

“I am inspired every day by Farrelli’s mission to create vibrant working families that nourish the neighborhoods. I am a ridiculous idealist who believes it is my duty to serve others and help to make this world a better place. I am so lucky and so grateful I was born into a family with parents (and my sister Jacque) who have had the courage to risk everything over and over again so we can build community institutions that offer a livelihood to young people working their first job, and people who truly love taking care of people and providing kind competent service and the best food ever!”

More About Michael Shepherd

SOPM_Michael_7173Michael’s 24 years of pizza experience started with one of the big chains where he delivered pizza through high school and college.
He earned his Applied Business degree in 1994 and launched his first pizzeria in 1997. Since then he went on to open a total of three pizzerias in Northwest Ohio. His pizzerias covered a wide range of concepts — a delco, a carryout only, and a full-service pizzeria restaurant with 120 seats. He was runner up for the Ohio SBA’s Small Business of the Year in 2006, Hardin County Business of the Year in 2007, and won the 20 Under 40 Entrepreneur Award in 2008. He is also certified in Neapolitan & Classic Italian Pizza Making by the International School of Pizza.

His pizzerias have won numerous awards for pizza making over the years at pizza competitions across the country.  Michael has earned eight medals from the World Pizza Championships held in Salsomaggiore, Italy, for Fastest Dough, Largest Dough and Team Acrobatic, including three gold medals. He is the only American to ever win the Largest Dough competition at the World Pizza Championships.

Running three pizzerias over the years and being virtually self employed his entire adult life, Michael has earned what he calls a degree in “Real Life.” He says, “When I started, there was almost no source of pizza information, no formal pizza education. Aside from trade shows like Pizza Expo and Pizza Today Magazine, 90 percent of my pizza education was self-taught.”

He has built and refined his systems from the ground up so that his business could run without him. “Every system in my pizzerias was built out of necessity and with hard work and research. From performance evaluations, employee handbooks, training manuals, and portion control systems to marketing programs — I designed them all. I wanted to run a business, not be run by my business.”

Michael currently owns and operates his full-service pizzeria Six Hundred Downtown in Bellefontaine, Ohio, and also runs his pizza consulting business – Michael Shepherd Consulting, LLC. Outside of pizza Michael’s time is consumed by family, running, Crossfit and OCR (Obstacle Course Racing).