So, You Want to Open a Pizzeria, Part I: Getting Your Dream Off the Ground
Mar
18
1:00 PM13:00

So, You Want to Open a Pizzeria, Part I: Getting Your Dream Off the Ground

If you're planning a new pizzeria — or contemplating a new unit — this workshop is a vital first step. Veteran pizza operator and consultant Michael Shepherd will show you what is needed to take your idea and turn it into a profitable reality. Michael will break down the huge task of opening a restaurant into bite-size chunks and work through each one with you. Finding the right location, selecting the proper equipment and understanding how to properly lay out and design your operation are among the topics covered. Take-home resources will include: a written guide for opening, with checklists and timelines; business plan templates; list of needed equipment, small wares and ingredients; a soft-opening invitation template.

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So, You Want to Open a Pizzeria, Part II: Planning for Profitability
Mar
19
8:00 AM08:00

So, You Want to Open a Pizzeria, Part II: Planning for Profitability

Many pizzeria operators put an amazing amount of thought and work into their location, menu and marketing but don’t take the time to build out financial projections and plan their profit potential. Being profitable is a deliberate action that must be prepared well before you open the doors. Veteran pizza operator and consultant Michael Shepherd will show you in Part II how easy it is to build a comprehensive set of financial projections to share with potential investors and banks — and use to tell you how much money your concept can potentially make. Attendees also will be given take-home tools for properly engineering and costing out menus, building staff schedules and projecting labor costs.

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Menu Costing & Pricing
Mar
20
4:00 PM16:00

Menu Costing & Pricing

etting your menu priced and engineered correctly is a critical step in setting up your pizzeria for profitability and longevity. Veteran pizza operator and consultant Michael Shepherd will explain how to best engineer a pizzeria menu for success by accurately costing out menu items, pricing them correctly, and knowing how and when to raise prices. He’ll also help you understand the importance of a balanced menu mix and the role it plays on the bottom line.

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How Any Operator Can Make 20% Profit
Mar
22
9:00 AM09:00

How Any Operator Can Make 20% Profit

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, doesn’t think so. He has consistently generated more than 20 percent profit margins with three different pizzeria concepts in northwestern Ohio. He’ll show you the ways to boost profits in all aspects of your operation and help you get more out of what you already own.

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Oct
18
9:00 AM09:00

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

  • Atlantic City Convention Center (map)
  • Google Calendar ICS

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
9:00 AM09:00

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
2:30 PM14:30

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
9:00 AM09:00

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
9:00 AM09:00

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
8:00 AM08:00

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
1:00 PM13:00

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
11:00 AM11:00

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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