Higher Education and Management Course

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Professional Master’s Degree in
pizzeria management

 

Three classroom days divided into specific modules with a concrete approach that is immediately applicable to your reality.
Before the course begins, you will be asked for a detailed description of your business: this will allow us to work on real cases and offer you targeted support during the training days and in the personalized follow-up afterwards. This is not theory for its own sake, but practical tools that you can implement from the moment you return to the pizzeria.

Goals

You will learn the basics of business management as applied specifically to the pizzeria, covering such key topics as: staff recruitment, selection and training, managing numbers and controlling margins, to sales training for wait staff. This course will enable you to take a real leap up the ladder: from an operational pizza maker to a structured entrepreneur, able to generate more value in the market, increase profits and have full control over people, processes and results. The ultimate goal is one: to no longer be a slave to your business, but to lead it with method, numbers and strategic vision.

Duration

3 days, 24 hours + Follow Up for two months thereafter

What you will receive

Pupil kit:

  • Teaching manual
  • Bag
  • Notepad

Certificate of Participation.

Course Schedule.

Part One: Corporate Strategy and Vision

4 hours

Long-Term Goal: Where do you want to go from here?

  • From Vision to Reality: clearly defining your goal in the next 5 years. Vision is the starting point of every strategic choice.
  • Backward Planning: starting from the end result to structure key steps.
  • Development Roadmap: mapping out the concrete actions needed to move from the current situation to the set goal.

In these 4 hours you will build a clear, written and measurable direction that will become the basis for all future decisions.

1. Module: Human Resources Management

8 hours

Building a Successful Team: from research to empowerment of
human resources.

Acquiring the Right Candidates (Search and Selection)

  • How to write an effective ad and choose the correct
    publication channels, with strategic use of Social Media.
  • Structured Interview Techniques: preparation, materials needed, figures to involve, and key questions.
  • Post-hiring Onboarding procedures: creation of the onboarding manual and management of the first few weeks.
    – Creation of a written Training Plan, broken down by business area and job description.

Training, Delegation and Development of Existing Resources

  • Turning Leadership into Operational Concreteness: organizing effective meetings, with whom to have them, when to have them, and with what goal.
  • Development of Managers: training autonomous internal figures capable of supporting business management.

Post-course follow-up dedicated to meeting management and
implementation of internal organization.

3. Module: Sales and Customer Experience

6 hours

Turn Offer into Experience for your customer.
Hall sales: how to train hall staff

  • Additional Selling Techniques (Upselling/Cross-selling).
  • Effective communication at the table.
  • Connecting sales and customer satisfaction to increase average receipt.

The importance of the Menu

  • Design a Strategic Menu that drives choice and increases marginality.
  • The Visual of the Room and Environment: the customer eats first with his eyes.
  • Develop the Corporate Philosophy and reflect it in every detail, from layout to menu.

Marketing integrated with sales in the hall

  • Selling through offline marketing techniques related to waiter communication.
  • Create consistency between message, service and brand perception.

2. Module: Management Control and Marginality

4 hours

Having monthly control of the numbers is critical to sustaining the long-term vision.

Monthly Economic Check

  • Tools and methods for monitoring liquidity and financial performance.
  • Define and achieve Optimal Profitability: analysis of
    incidence rates to aim for a monthly net profit of at least 20%.

Analysis and Corrective Actions

  • Correctly interpret incidences.
  • What to do concretely after analyzing the data.
  • Improvement strategies through analysis of best- and worst-selling products.
  • Strategic menu revision to increase profit.

Purchasing and Warehouse: The Key to Product Costing

  • Calculation of margins from optimal purchasing and inventory management.
  • Techniques for negotiating with suppliers to keep costs under control without compromising the customer’s perceived quality.

Follow Up post course dedicated to monthly management control.

Verification and closure

2 hours: brief summary

Achieving the Goal: Validation of your written Vision at the beginning of the course.

  • Review of the Operational Plan consistent with the Initial Vision.
  • Definition of concrete next steps.
  • Customized follow-up organization for practical implementation of all concepts learned.

Available courses

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