Webinar On-Demand:The Switch to Off-Premises: Key factors to adjust, drive growth and prepare for the future


As some states start to relax stay-at-home orders, restaurants have more choices in how they want to begin opening their doors again to their patrons. With many restaurants having successfully pivoted to off-premise, the desire to re-open the doors to diners may come with some hesitation.


Sean Rowe with St. Angelo’s pizza in Georgia and Sean Brauser with Cutting Edge Marketing and veteran in the pizza space, share key insights into how they have collaborated to drive more online growth while staying relevant with St. Angelos’ guests online.


Sean Rowe will share how he is continuing to drive growth and prepare for Summer while reviewing what steps matter most before reopening his brick-and-mortar doors. “If you are not growing, you're dying” and with some forced changes, new ideas for profitability and some cost measures have been revealed.


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Sean Rowe
Owner, Saint Angelo's Pizza - Atlanta, GA
Since 2004, Sean has been the owner and operator of the Award Winning St. Angelo's Pizza in Atlanta. Serving Pizza, Wings, and More- 35 years of family history has gone into this local pizzeria. The Vinings location started as a carry-out and delivery service and quickly outgrew the original space. Sean relocated to the current location in September 2008 to expand to full service, and has continued its growth since. 
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Sean Brauser

Owner, Cutting Edge Marketing
Sean is THE Authority when it comes to pizzeria marketing.  He founded and operated two multi-million dollar pizza concepts which ranked in Pizza Today’s “Top 100 Pizzerias”.  Sean has taught real-world marketing techniques to thousands of pizzeria operators from all over the world.  He was the Keynote speaker at the International Pizza Expo, and a finalist for the Ernst and Young’s Entrepreneur of the Year Award.  He has spoken at the International Pizza Expo, the NRA Convention, and at numerous food shows and small groups.