Oct
18
9:00am 9:00am

Big Profits With Big Numbers: How to Reach 20 Percent Profit and $1 Million in Sales (Repeated Session)

Breaking through the million-dollar sales mark and running 20 percent profit margins are what many consider the Holy Grails of the independent restaurant business. But they are far from impossible to achieve. Profitability and sales growth are deliberate actions that take planning, patience, commitment and determination. Veteran pizza and Italian-restaurant owner Michael Shepherd will share his tried-and-true methods for consistently pulling in 20 percent profits and for growing your business to break the $1 million mark in annual revenues.

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Oct
17
9:00am 9:00am

Big Profits With Big Numbers: How to Reach 20 Percent Profit and $1 Million in Sales

Breaking through the million-dollar sales mark and running 20 percent profit margins are what many consider the Holy Grails of the independent restaurant business. But they are far from impossible to achieve. Profitability and sales growth are deliberate actions that take planning, patience, commitment and determination. Veteran pizza and Italian-restaurant owner Michael Shepherd will share his tried-and-true methods for consistently pulling in 20 percent profits and for growing your business to break the $1 million mark in annual revenues.

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Mar
9
2:30pm 2:30pm

10 Steps to Sales Growth That Lasts

For nearly 20 years, Michael Shepherd has owned pizzerias under three different concepts in northwestern Ohio, including his most recent full-service shop, Six Hundred Downtown in Bellefontaine. He'll share sales-building tactics that have worked for him without the cost of expensive marketing campaigns. Using nontraditional marketing and outside-the-box thinking he's developed tools for getting a buzz in the community and turning regular customers and employees into effective spokespersons for his businesses. - See more at: https://n1b.goexposoftware.com/events/pe16/goExpo/user/listSeminars.php?min=1&ci=1&if=1&rsi=#sthash.gq7HMise.dpuf

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Mar
9
9:00am 9:00am

10 Ways to Push Your Profit Margin to 10 Percent or Higher

The average profit margin for U.S. pizzerias is in the neighborhood of 7 percent. Is that enough to justify all of the hard work, headaches and risks you're taking to operate in the industry? Veteran owner-operator Michael Shepherd, who is now a consultant to the industry as well, doesn't think so. He has consistently generated more than 20 percent profit margins with three different pizzeria concepts in northwestern Ohio, including his most recent pizzeria, Six Hundred Downtown. He'll show you ways to boost profits in all aspects of your operation and get more out of what you already own.

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Mar
8
9:00am 9:00am

Panel Discussion - How to Raise Prices Without Losing Customers

Your costs are rising and you know you need to raise prices to meet profitability goals. But how do you roll out those increases in a way that is palatable to your customers? We're bringing together moderator Dan Collier (PizzaMan Dan's, Ventura County, Calif.) and panelists Barry Childers (Barry's Pizza & Italian Diner, Houston), Michael Shepherd (Six Hundred Downtown, Bellefontaine, Ohio) and Randy Smith (Randy's Pizza, Durham, N.C.) to discuss the best methods they've used to introduce and profit from price hikes. - See more at: https://n1b.goexposoftware.com/events/pe16/goExpo/user/listSeminars.php?min=1&ci=44&if=1&rsi=#sthash.zP9tRqCl.dpuf

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Mar
7
8:00am 8:00am

Pizza Expo: School of Pizzeria Management

Employee Training & Management,
Part II: Training and Managing Your Staff

With Ann Farrell and Michael Shepherd

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.

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Mar
6
1:00pm 1:00pm

Pizza Expo: School of Pizzeria Management

Employee Training & Management,
Part I: Tools for Hiring Staff to Fit Your Workplace Culture

With Ann Farrell and Michael Shepherd

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 forms for applications and references that the instructors have been using at their own pizzerias.

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Feb
15
11:00am11:00am

NAPICS:Creating Word of Mouth Advertising with Amazing Signature Pizzas

Don’t have a boring menu - every part of your pizzeria should be marketing for you - especially your menu items! Learn how to create off the wall and unique pizzas that will leave your customers amazed and telling their friends. Learn how to properly name them to create the most buzz and hype.

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