Welcome

17 Speakers

6 NetworkingPrograms

9 Educationsessions

Hundredsof Ideas!

Chicago June 8-9, 2009

Paul BarronPublisher & Producer

Event Chairman

Richard SlawskyEditor - PizzaMarketplace.com

Moderator

Why a new Pizza Event?

Innovator of the Fast Casual Executive Summit

Challenge the old way of business

Create a new platform for the Modern Pizza Business

Collaborate

Educate

Educate

Network

Power Info Video Session & Break

Connect to the new consumer through quality product and menu development

Welcome

17 Speakers

6 NetworkingPrograms

9 Educationsessions

Hudredsof Ideas!

Summit Hashtag #

Twitter hashtag to create summit content stream

If you tweet make sure to use our tag

We can discuss special questions or topics as we get a stream of content throughout the Summit

#pizzasummit09

The Modern Pizza Business

We started the Pizza Executive Summit to achieve one simple goal: Allow the pizza industry’s best and brightest minds to collaborate and create an event for just pizza executives.

The Collaborator 10 Faces of Innovation

#pizzasummit09

Main Session One

Executive Boot Camp

Become the leader that will propel your pizza business for the next ten years.

Speakers

Jamie Strobino Nick Sarillo

Rudy MiickRudy MickRudy Mick

Wiley Cerilli

#pizzasummit09

Most important elements for growth

52%

21%

27%

2007 Survey

Expansion InnovationMarketshare

27%

52%

21%

2009 Survey

Expansion InnovationMarketshare

1200 US Operators polled over 24 month period - Research by - Food Action Group

Case Study

Issues to deal with impacting profit:

Effective strategy for growth... (doing right things right)

Maximizing Cash FLow (improving cash flow)

"Fire Fighting" (constantly)

Staff Turnover

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Case Study - 6 Steps

Know who we are and why

Anticipatory fiscal systems

Communication as a system

Hiring as a system

Training as a system

Commit to ongoing learning

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Results

• < 30% Turnover• $6.5M Annually• $10.79 Guest Check Avg.• 14% Net Profit• 17,000+ Frequent Guests• Team Profit Sharing

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The Purpose

We provide a clean and safe work environment for our guests and team.

We honor individual passions and creativity at work and at home.

We communicate openly, clearly and honestly.

#pizzasummit09

My Digital Life

Where I live: Facebook.com Facebook were a country…Population 250 million3rd largest country in the world (was the 7th in January)

Age groups70% are between 18-3420% are between 35-54

How I communicate: DigitallySocial Websites: Facebook, TwitterDevices: Blackberry, iPhone

How I buy things: OnlineMusic- iTunesTravel- Orbitz or JetBlule

Market & Communicate

Can I find you?

Search Engine Optimization (SEO)

Search Engine Marketing (SEM)

Pay Per Click Advertising (PPC)

Email Marketing

Are you engaging me?

Facebook

Twitter

Newsletters

Promotions

Are you talkingto me?

#pizzasummit09

E-Commerce

Online Ordering Pizza Stats:over $2 billion in online orders (Papa John’s)50% of orders will be online within a year. 20%-30% are placed online now (Papa John’s and Domino’sAverage online order is $7.50 more than telephone

Blockheads:Launched online ordering May 1st1,000+ orders received$25,000 in orders

SW4th fastest growing company in USfastest growing technology company in USStarted off with corporate business, now consumer and restaurant websites are the fastest growing areas of our businessPartnerships with Zagat, Menupages, TimeoutNY, NYMagazine

#pizzasummit09

Are You Ready To Roll?

Pizza Executive Summit ‘09

The Concept

What are you, and can your people articulate it in a simple sentence?

Do you have a mission statement?

Uno’s – Living our 5 core ideologies.

What are your values?

This is your road map.

Who is your customer?

This guides most decisions from menu to site selection..

Is it replicable?

Manuals Your system for imparting

knowledge and power to your team.

Reporting How you track and utilize

information.

Recipes and specs Your system to insure consistency

Forms Tools to help the team win the

game.

Face Time How you insure your people know

your values

Systems check list

#pizzasummit09

Defines you

Gives the staff a sense that they are

a part of something bigger then

themselves.

Keeps you focused

The Mission

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Values

Create with the team to establish buy in.

Enables you to have a road map

Protects culture

Need to be constantly reinforced

Non-negotiable

Should fit on a business card

#pizzasummit09

Who is your guest

It is not always who you think it is.

Spend the money on research

1. Surveys External – Can be expensive

Internal – Needs to be managed

2. Focus groups

How do they use you?

#pizzasummit09

Growth

Determining if you are replicable

Manpower – Do you have the bench?

Recipes – Are they simple and documented?

Financing – Do you have enough to weather a failure?

Independent Teams – can they run on their own with minimal guidance

Reporting – Do you have a system in place?

Measurement – How do you

#pizzasummit09

Manuals

Don’t need to reinvent the wheel

Can be done internally or by hiring

outside consultants (i.e. Elliot Group)

Adult based learning format

Keep it simple

Work in Modules

#pizzasummit09

Reporting

Keep it mission critical

What info can you get from your P.O.S.

Weekly Performance summaries

Unit performance forecasting

Should be produced at unit level

Recipes and Specs

Easy to use

Documented and photographed

Tests and validation forms

Ordering guides in place for purchasing

Must be non-negotiable

Managers need to be tested on specs

Forms

Mission criticalPeople power sheet – succession planningTracking sheets – set to track any programs (i.e.. Local store marketing)Food evaluation sheets – keeps team focused on food qualityP.O.’s – Know what you spendDeclining budgets – Use like check book

#pizzasummit09

Face time

Single most effective way to impact culture

Be in your units weekly

Meet with GM/Chef’s monthly

Weekly conference calls

Jr. Manager meetings at least twice a year

All-staff meetings quarterly

New staff orientations

#pizzasummit09

Collaboration Questions

How this works 1-2-3

Mini executive collaboration breakouts

Each table to comeback with one take-away

Collaboration Questions

What changes can you make in your operation to reduce turnover?

What creative marketing initiatives are you using now?

What are you doing to change the culture in your business (customer or crew facing)

#pizzasummit09

Power Info Video Session & Break

Hiring the right people for the new age pizza business

Main Session Two

Learn how greening your pizza business could break the bank or make your profits soar!

Greenfusion, New Track to the Profit Line

Speakers

Tom MinerPaul Barron Tom MinerModerator

Will consumer visit green/organic restaurants regardless of price?

37%

28%

36%

Use More Use LessAbout the same

70%

19%

11%

Will Use More About the sameNot interested

2007 Results 2009 Results

13,000 US Consumers polled over 24 month period, 2007-09 - Research by - Food Action Group

Reason Consumers would pay more or choose Green/Organic

22%

8%

15%

55%

Good for me Right Thing to doGood for eco My Kids

42%

17%

6%

35%

Good for me Good for ecoRight Thing to do My Kids

2007 Results 2009 Results

13,000 US Consumers polled over 24 month period, 2007-09 - Research by - Food Action Group

Consumers willing to pay more? How much more?

2009 Results

13,000 US Consumers polled over 24 month period, 2007-09 - Research by - Food Action Group

0 12.5 25 37.550

6

26

4613

9

No more

Up to 5%

5-10% more

10-15% more

15% up

Consumers Willing to Pay More?

Business Case Pizza Fusion

#pizzasummit09

Business Case

Pizza Fusion

Sourcing - 17-18 Distributors for 800 sfLost time in sourcing

New items due lack of supply chain availability

Now the issue is too much choice

Questioning the green wash issue

Local & Community relationship

24 months - still early stages for the restaurant even though the consumer acceptance is high

#pizzasummit09

Business Case

Pizza Fusion

Organic and Local vs Big Agriculture

Embrace the core value - my kid is important regardless of economy

3 years ago - Topic of green restaurant had 1467 google results - now there are 78,700,000

GreenWashing or GreenReality?

Grading System in California - similar systems on its way - organic claim jumpers

#pizzasummit09

Business Case

Pizza Fusion

Conserve could lead to certification like LEED

Third part organic certification

Only 11 restaurants in the country are certified organic

Menu labeling, USDAA few solutions are out there but limited

Peter Mehan - “People don’t want to chew on a mission”

#pizzasummit09

June 2009Project #13391

Pizza Executive Summit ‘09Green & Sustainable

Business Practices

Food Industry. Facts. Insights. Consulting.

Prepared by:

51

Green & Sustainable Practices Found in Most Aspects of Restaurant Business

1. Brand Identity

2. Promotions

3. Unit Design

4. Purchasing

5. Operations

Prepared by: #pizzasummit09

Best Practice Chipotle

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53“Food With Integrity means… means going beyond distributors to discover how the vegetables are grown, how the pigs, cows and chickens are raised, where the best spices come from.”

Pork, Beef & ChickenNo antibiotics, ever

No added growth hormones, ever

Letting pigs exhibit their natural behaviors in open pasture or deeply-bedded pens

Chickens have more room to move about than in conventional chicken operations

Vegetarian feed with no animal by-products

Prepared by:

Chipotle: “Food With Integrity” Isn’t a Marketing Slogan

Best Practice Dunkin’

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55

Energy efficient materials reduce heating & air conditioning costs 40% Energy efficient lighting and motion sensors installed in areas used less Water efficient plumbing fixtures help save water Waste materials were recycled after the unit’s construction On-site Earthworm Casting facility, a collaboration between Dunkin' Donuts and local company Mother's Organics

Dunkin’ Donut opens 1st LEED certified green unit – Oct. 2008 in St. Petersburg, FL

Prepared by: #pizzasummit09

56

Sustainable practicesSoil conservationAnimal welfareLow/no additivesTransportation costsTransportation impactWatchdog ratings

Vet Suppliers for Hidden Costs to Quality and Environment: Partner for Change

Prepared by:

Best Practice McDonald’s

58

Low Oil Volume Fryer (LOV) uses 4% less energy than standard fryers

New kitchen lighting systems resulting in savings of 11,000 KWh of electricity annually

CO2 detectors assess client traffic density. When few customers are present, the ventilator switches to a lower speed. Results in 15% savings

N-flute carton packaging with 40% recycled content

Nearly 1 MM liters of used cooking oil were donated in 2008

McDonald’s OPS: Better Business Through Effective Environmental Practices

Prepared by: #pizzasummit09

Collaboration Questions

How can you incorporate your sustainability efforts into your marketing plan?

How do I buy local and still maintain consistency over multiple operations?

What new Green/Organic ideas do you have that could impact your business today?

™Cocktail Party and Dinner

McCormick & Schmick’s

The “The BEST networking event” in the restaurant business” ~ Ed FrechetteVP Marketing, Au Bon Pain

#pizzasummit09