There are 14 workshops this year at Pizza Expo. Many are repeat appearances of topics and speakers with huge appeal in past years. But we’ve also continued to refine our offerings. Here are some of the new courses for you to consider for in-depth training from in-the-know instructors:
• Franchising for Independents and Small Chains, with George Hadjis (Wednesday, March 29, 9 to 11 a.m.): Understand what it takes to franchise your concept and evaluate if the strategy is right for you.
• Concept Development: From Market Research to a Brand Strategy, with Keith Coffman and Mike Bausch (Sunday, March 26, 1 to 5 p.m.): Whether you’re considering opening your first or an add-on unit, you’ll need the tools this class offers to conduct market research and build a business plan and branding strategy.
• Increasing Sales Through Customer Engagement, with Clayton Krueger and Eric Shepherd (Sunday, March 26, 1 to 5 p.m): Learn how to mine your POS data and social media for customer-advocates, reach out to customers with targeted offers, build reward programs, and more.
• The Million-Dollar Pizzeria X 3, with Dan Collier and Glenn Cybulski (Monday, March 27, 8 a.m. to 12 noon): Gain an understanding of the operational systems necessary to make your first million-dollar unit. Then learn what it takes to refine that business machine for three or more stores.
Details on all 14 workshops can be found under the Schools & Seminars menu item at PizzaExpo.com.
May 18, 2017 | Pizza Headlines
Discover pizza style search comparisons & three ways to use Google Trends Gearing up for our multiple pizza styles focus in the June issue of Pizza Today, we compared five pizza styles using Google Trends. The free service uses a Google Search sampling to compare search terms and gauge consumer search behaviors over time. You… Read More ›
May 15, 2017 | Pizza Headlines
Expressing a pizza dough formula in baker’s percent Pizza Today’s Dough Doctor Tom Lehmann provides you with a basic pizza dough formula in baker’s percent. Before we get to it, why should dough formulas be expressed in “baker’s percent”? “The advantage of showing a dough formula in baker’s percent is that it allows the dough… Read More ›
May 14, 2017 | Pizza Headlines
Pizza Slices around Instagram These pizza shops entice followers with mouth-watering pizza slices on Instagram. Show us your best shot, tag #pizzatoday #SliceSunday on Instagram. Don’t be sad about your #desklunch! Smile because you’ll be getting $1 pizza and pints later! And if you need any additional help forming the smile, slide photo left… Read More ›