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 pizzeria management 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 while you’re in Las Vegas for Pizza Expo.
We’ve revised some course selections for the fifth year of these workshops, 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. And check out the four workshops we’ve scheduled for Exhibit Hall days on Tuesday and Wednesday. Pizza industry owners and managers teach most of these courses. All of the workshops provide take-home materials for you to apply when you return to your business.
The half-day or two-hour sessions are designed to serve as advanced training for pizzeria owners and managers who wish to strengthen their businesses and elevate profits.
You can also take a crash-course in pizza making from one of America’s most accomplished and famous pizzaioli, Tony Gemignani, and go on a busman’s holiday with Scott Wiener on a tour of Las Vegas pizzerias.
Sign up for the School’s workshops when you register for Pizza Expo.
|Workshop 1||So, You Want to Open a Pizzeria, Part I: Getting Your Dream Off the Ground||With Michael Shepherd||Sunday, March 18||1 – 5 pm|
|Workshop 2||Restaurant Business Essentials, Part I: Critical Systems for Success||With David Scott Peters||Sunday, March 18||1 – 5 pm|
|Workshop 3||Marketing Basics for Pizzerias: Establishing Your Brand and Creating a Plan||With Clayton Krueger and Eric Shepherd||Sunday, March 18||1 – 5 pm|
|Workshop 4||Recipe for Success: Proven Ways to Increase Sales and Boost Profits||With Mike Bausch and Keith Coffman||Sunday, March 18||1 – 5 pm|
|Workshop 5||So, You Want to Open a Pizzeria, Part II: Planning for Profitability||With Michael Shepherd||Monday, March 19||1 – 5 pm|
|Workshop 6||Restaurant Business Essentials, Part II: Quick-Start Guide to Controlling Food and Labor Costs||With David Scott Peters||Monday, March 19||8 am – 12 pm|
|Workshop 7||Employee Management Crash Course: Hiring, Training, Accountability and Workplace Culture||With Ann Farrell||Monday, March 19||8 am – 12 pm|
|Workshop 8||The Million-Dollar Pizzeria X 3||With Dan Collier and Glenn Cybulski||Monday, March 19||8 am – 12 pm|
|Workshop 9||Strategic and Sustainable Market-Domination Tools for Pizza Restaurants||With Aaron Allen||Monday, March 19||8 am – 12 pm|
|Workshop 10||Making Pizzas With Tony Gemignani, Part I: Starters and the Properties of Dough||With Tony Gemignani||Tuesday, March 20||8:30 – 10 am|
|Workshop 11||Saving Dollars and Keeping Score With Your Spreadsheets||With John and Jacque Farrell||Tuesday, March 20||10 am – 12 pm|
|Workshop 12||Marketing 2.0 for Independents: Advanced Customer Engagement and Implementation||With Clayton Krueger and Eric Shepherd||Tuesday, March 20||10 am – 12 pm|
|Workshop 13||Scott’s Las Vegas Pizza Tour||With Scott Wiener||Tuesday, March 20||5:30 – 9:30 pm|
|Workshop 14||Making Pizzas With Tony Gemignani, Part II: Prepping and Baking Authentic New York, Sicilian, Grandma and Neapolitan Pies||With Tony Gemignani||Wednesday, March 21||8:30 – 10 am|
|Workshop 15||Pizzeria Catering College||With Michael Attias||Wednesday, March 21||10 am – 12 pm|
|Workshop 16||Franchising for Independents and Small Chains||With George Hadjis||Wednesday, March 21||10 am – 12 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 Recent 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.