Enhance Your Skills: Advanced Training Courses

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.

How to make a round plate pizza, pan pizza, paddle pizza, and focaccias.

Focus on marketing in pizzerias and food photography

 

The restaurant market, particularly the world of pizza, increasingly requires professionals who are continuously evolving, capable of creating traditional or innovative products that compete with new trends.

The High Training Level 1 course aims to transmit essential theoretical and practical knowledge for an increasingly challenging and demanding market. The program includes hours dedicated to learning and perfecting practical skills and theoretical sessions, crucial for gaining the right awareness and reaping the fruits of one’s labor. There will also be in-depth sessions on management, marketing, and organization to maximize the potential of one’s business. A comprehensive course that will allow you to acquire skills on different styles of pizza and capture them professionally through the teachings of a food photography expert, who will reveal secrets and techniques for enhancing your product in web and social media communication.

The course is suitable for those with field experience who wish to acquire new theoretical and practical knowledge to complete their professional training. Also, for those who want to learn new techniques or management models to better organize their business or diversify their gastronomic offer.

• Preparation of doughs for short and long indirect fermentation for classic round pizza




• Preparation of traditional focaccia: Genovese, Barese, Recco, corn




• Preparation of doughs using an indirect method for pan pizzas




• Preparation of indirect doughs for pizza al taglio/teglia 




• Use of innovative latest-generation flours




• Control and management of dough temperatures




• Forming dough balls – dividing




• Management of fermentation and maturation at both room and controlled temperatures




• Managing the refrigerator for proper dough storage  




• Techniques for spreading the dough disc and seasoning calibration




• Oven management for different types of pizzas prepared 




• Oven management and baking at different temperatures and analysis of results 




• Line management for service 




• Verification test with practical exam

• Nutritional aspects of the main pizza ingredients (oil, mozzarella, tomato, etc.)




• Beer and its pairings: how to choose beers and build a dedicated list. The perfect tapping and main pairings




• Wine and its pairings: how to choose wines and build a dedicated list




• Gluten-free: theoretical introduction to gluten-free flours, doughs for pizzas and bread, about celiac disease, and organizing workspaces to serve customers safely




• Bread in pizzerias: theoretical introduction and production of different types of bread to be made in your own pizzeria




• Neapolitan pizza: history of the iconic style




• Regulations of Neapolitan Pizza STG: ingredients, specific production and processing methods




• Contemporary pizza: the evolution of a great classic




• Crispy, thin, and tasty: Roman pizza on the plate and its characteristics




• Educational visit to the milling process at Agugiaro&Figna mill

• Preparation of gluten-free bread, pizza, and desserts




• Preparation of Neapolitan dough as specified by the STG regulations




• Preparation of contemporary Neapolitan pizza with direct and indirect doughs using biga




• Preparation of bread doughs using direct and indirect methods with various types of flour




• Preparation of Roman pizza on the plate with direct and indirect doughs




• Use of innovative latest-generation flours




• Control and management of dough temperatures, fermentation, and maturation both at room temperature and controlled temperatures




• Techniques for stretching the dough disc and seasoning calibration




• Oven management for different types of pizzas prepared




• Oven management and cooking at different temperatures and analyzing the results




• Line management for service

• The value of alternative flours in pizza dough




• The poolish preferment in pizzerias: characteristics, correct fermentation times, usage percentages in dough, and management at room temperature or refrigerated




• Pairing pizza and cocktails: alternative proposals to expand your business




• Theoretical introduction to pastry techniques for the perfect execution of every recipe and the functional management of a pastry workshop. Production of easy-to-make recipes in a pizzeria




• Educational visit to the milling process at the Agugiaro&Figna mill

• Direct and indirect dough making with alternative flours: stone-ground, soy, ancient grains, whole durum wheat semolina, cracked wheat, hemp, cereals with rustic kernels, and with seawater or flavored water

• Making pizza dough with the poolish preferment managed at room temperature and refrigerated




• Creating pastry products suitable for a pizzeria




• Using innovative, next-generation flours




• Controlling and managing dough temperatures, fermentation, and maturation at both room temperature and controlled temperatures




• Techniques for stretching dough and calibrating toppings




• Managing the oven for different types of prepared pizzas




• Oven management and baking at different temperatures, with results analysis




• Service line management