Pizza Executive Summit Presentation Day One (PDF)
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Transcript of Pizza Executive Summit Presentation Day One (PDF)
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
#pizzasummit09
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
#pizzasummit09
Results
• < 30% Turnover• $6.5M Annually• $10.79 Guest Check Avg.• 14% Net Profit• 17,000+ Frequent Guests• Team Profit Sharing
#pizzasummit09
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?
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
#pizzasummit09
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
#pizzasummit09
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’
#pizzasummit09
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