PZ - April 2025

APRIL 2025

CANADIANPIZZAMAG.COM

Texture innovations in pizza From crunchy pork rinds to silky, soft brie, texture innovation in pizza is on the rise

Register for Calgary Pizza Summit July 21 – details inside!

P. 14 Bringing a taste of Vegas Pizza Expo home

P. 16 Virtuous circle: Pizza for a cause

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www.reiser.com Reiser Canada Burlington, ON (905) 631-6611 April 2025 · CANADIAN PIZZA

April 2025 Vol. 31, No. 2

DEPARTMENTS 6 8

From the Editor Industry News Movers, shakers, legislation and news you can use

9

The pizza chef Reducing the gum line

12 Making Dough with Diane

10

Seven ways to show off your products and boost sales

20 Tools of the Trade New products

22 Guest Column: Overcoming the urge to micromanage

CONTENTS

ONLINE

COVER STORY

Pizza-focused content and news Bookmark and check back often to canadianpizzamag. com and our Facebook and Instagram pages to keep up with pizza news across Canada including updates on Pizza Summits across Canada. And be sure to subscribe to our enewsletter to say in the know!

10 Texture innovations in pizza From crunchy pork rinds to silky, soft brie, texture innovation in pizza is on the rise

By Jane Dummer, RD

14

COVER PHOTO: ROCKY MOUNTAIN FLATBREAD CO.

Las Vegas Pizza Expo brought together members of the world’s pizza community to share ideas, techniques and experiences Canadian Pizza was there to gather intel

16 A virtuous circle How Blaze Pizza keeps donors flowing

By Michael Brooke

ON THE COVER From crunchy pork rinds to silky, soft brie, texture innovation in pizza is on the rise, Jane Dummer writes in a special report featuring women-owned pizzerias.

See page 10.

14 Ideas for your pizza business

17 Pizza trends from Italy

17

Direct from Rimini, Italy, we bring you the sights, sounds and tastes of the SIGEP trade show and conference

By Colleen Cross

19 Pizza Summit expands to Calgary Our annual competition highlighting pizza innovation will be held in Calgary for the first time hosted by Platinum Sponsor Sysco on July 21!

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April 2025 · CANADIAN PIZZA

FROM THE EDITOR

BY COLLEEN CROSS

April 2025 Vol. 31, No. 2

Here’s to future plans

W

e recently invited pizzerias to complete a survey about their operations, their experiences, their bestselling menu items and more.

The idea behind our Pizzeria Operator Survey was to get a barometer check on where the fresh pizza industry in Canada was at. We took a deep dive, posing 20 questions about menus and toppings, employee strategies, marketing, sales and growth, supplier trends, projections, industry concerns and technology.

We aimed to collect relevant, useful data on what’s really happening in the pizzeria industry right now.

The goal is to build a comprehensive deep-dive analysis of the pizzeria industry for the pizzeria industry with valuable insights that operators can use to introduce new ideas, increase their tight profit margins and assess their standing in the market with respect to such challenges as rising costs and staff shortages.

We invited pizzeria operators – from independents and chains to food trucks/catering pizza operations – to participate in the survey. In return we offered a chance at winning a $200 Canadian Tire gift card.

Seventeen owner-operators completed our survey – not the statistically relevant number we’d hoped for. However, we gained interesting insights from those operators.

We will use some of this information – anonymously, of course – to guide us in our articles as we move through our 30th anniversary year of publication. You can look forward to some interesting nuggets about bestselling pizza and non-pizza menu items.

Here are a couple of snapshots we found interesting.

We asked, what current strategies for attracting new employees helped operators achieve the most success. Referrals by current employees was the top method, at 75 per cent, with social media

posting next at 38 per cent and local online job sites next at 25 per cent. In-store signage brought in new hires for about 19 per cent of our operators.

Operators shared the revenue streams that gave them the best return on investment. They could choose as many multiple-choice answers as applied or add their own. A quarter of respondents said third-party delivery was important to their business. Catering and other house-made goods sold at retail (such as sauces and seasoning mixes) are also providing significant revenue, at 19 per cent each respectively. Paid special events are paying off for a few (13 per cent). This feedback suggests a few ways you might consider expanding your pizzeria.

Plans for 2025 include expanding seating, adding new menu items, finding a new location, improving branding and marketing strategies, ramping up training, staging more events and increasing sales of frozen pizzas.

Of course, it’s difficult to make plans in the current economic climate of uncertainty, and this was reflected in a couple of responses: “Survival” and “Find staff or sell stores.”

It was good to see some optimism to balance that out, summed up in these responses: “Work smarter, not harder” and offer “Steady and consistent product and superior customer service.”

Thank you to those who shared their experiences and opinions. You are busy people and we appreciate the time you took to help build a picture of the pizza industry.

Congratulations to the winner of a $200 gift card, David Apollo, owner and operator of Apollo Pizza in Westlock, Alta.!

What changes are you planning to make at your pizzeria this year – and what made you decide to put those plans into action? Let us know.

We hope you achieve your goals for 2025. We aim to help you do that. Let us know what you’re experiencing with your business and what information would help you the most. | CP

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EDITOR Colleen Cross ccross@annexbusinessmedia.com 519-429-5227 SALES MANAGER Stephanie Jewell sjewell@annexbusinessmedia.com 705-826-2254 ACCOUNT COORDINATOR Trish Ramsay tramsay@annexbusinessmedia.com 416-510-6760 AUDIENCE DEVELOPMENT MANAGER Anita Madden amadden@annexbusinessmedia.com 416-510-5183 MEDIA DESIGNER Graham Jeffrey GROUP PUBLISHER, VP SALES Martin McAnulty mmcanulty@annexbusinessmedia.com

CEO Scott Jamieson sjamieson@annexbusinessmedia.com

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INDUSTRY NEWS

ON THE WEB Domino’s Pizza launches stuffed crust to keep customers away from rivals; Gabriel Pizza named official pizza of the Belleville Sens hockey team in Ontario | FOR MORE PIZZA NEWS, check out our website, canadianpizzamag.com

said a recent incident involving a fake order of eight extra-large pizzas cost him $250, CTV News reports. Verma said he may need to arrange extra confirmations on large orders to reduce the risk to the business.

COMMUNITY INVOLVEMENT

PIZZERIA OPENING

PHOTO: ROB MCKIM; ILLUSTRATION: BRIAN FRAY

Pizzeria opens in Alma, N.B. Alma Snackbar and Grocery, featuring Neapolitan-style pizza, opened its doors on Nov. 25, 2024. Owners Rob and Nicole McKim (seen here with son Finn) operate the small Italian shop in rural Alma, N.B, known as @alma.snacks on Instagram.

Rob reached out to Canadian Pizza to let us know about the new business: “We do wood fire Neapolitan-style pizza, fresh extruded pasta, breads and all things delicious. we like to call ourselves an elevated Italian diner.”

They have seating at the counter, eight tables and a backyard patio complete with bocce ball court.

They are a quick-service model open from Wednesday to Saturday, with a reservation-based full-service menu on Saturday evenings that changes weekly.

“We make everything from scratch. we use local ingrediants CANADIAN PIZZA · April 2025

and local farms. Our number one goal was to always support our small village and a dining destination for lovers of food.”

Pizza Nova president receives King Charles III Coronation Medal for work with Variety children’s charity Variety the Children’s Charity of Ontario presented

the prestigious King Charles III Coronation Medals to six citizens who have made significant contributions to the Toronto community. Established in May 2023 to commemorate the Coronation of His Majesty King Charles III, the medal recognizes individuals who have made significant contributions to Canada, their province or territory and region.

A ceremony was held at Variety Village to recognize Domenic Primucci, president of Pizza Nova, along with five other recipients who have worked with and supported the charity: Judy Black, Susan Zikman Wise, Karen Stintz, Mike Strobel and James LaPlante.

Quebec moves to crack down on restaurant no-shows The Quebec government recently announced changes to the Consumer Protection Act that address restaurant no-shows by allowing owners to charge clients who don’t honour their reservations.

The Quebec government announced changes to the Consumer Protection Act in March, and with consultations underway, citizens have 45 days to submit their comments regarding the draft regulation.

ONLINE ORDERING

Halifax pizzeria says prank orders cost them hundreds of dollars Rajat Verma, owner of Rocky Lake Pizza, in Bedford, N.S., CanadianPizzaMag.com

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INDUSTRY NEWS

AUTOMATION

Podcast explores robotics in the pizza industry Episode #134 of The Robot Industry Podcast exploring robotics in the pizza industry features host Jim Beretta in conversation with Nipun Sharma, co-founder and chief executive officer of Appetronix, an innovative company that creates fully autonomous robotic quick-service restaurants.

They tackle these questions and more: • Is it food or is it robotics and 8

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automation?

• How did Sharma transition from pasta to pizza to Appetronix?

• What kind of robots are you using?

• How many pizzas can you make an hour?

• How big is pizza and automated pizza market?

Listen to the podcast at https:// therobotindustrypodcast.com.

FLAVOUR TRENDS

Coconut and Irish flavours among fastest-growing flavour trends at emerging chains in Canada: Technomic Looking to shake up your pizzeria’s menu? Try taking a page from Canadian emerging chains, who according to Technomic’s latest research report, are highlighting a variety of fun flavours.

Coconut takes the lead, mainly as a syrup or topping option, the research firm shared in its newsletter report. It continues to appear in Asian-inspired dishes, including coconut curry tofu or soup, as well as Asian wrap and salad options.

Blueberry-strawberry flavours are on the rise, mostly appearing on menus in smoothies and yogurt. Operators are also using this flavour combination in salads or as a topping on popular breakfast

items, including French toast and pancakes.

Irish flavours are increasing in multiple mealparts. Corned beef is used in sandwiches and breakfast platters, Baileys is popping up in desserts, such as cheesecake, and Irish cream syrup is showing up in coffee drinks.

Latin American flavours are also experiencing growth. Dulce de leche, a caramelized milk confection similar to caramel, is seen in coffees and desserts.

Habanero, achiote, chimichurri and elote are showing up in seafood dishes, tacos, seasoning blends and sauces and dips.

Lastly, Moroccan flavours are popping up in sandwiches and wraps, often paired with chicken and vegetables. Couscous dishes are also popular, as well as Moroccan mint in beverages.

The full Ignite report is available at technomic.com.

PROMOTIONS

Pizza 73 offers limited-time meal featuring Edmonton Oilers’ No. 74 goalie Western Canada chain Pizza 73 is temporarily rebranding as Pizza 74 and launching an exclusive, limited-time special in collaboration with Edmonton

Oilers’ star goalie No. 74, Stuart Skinner.

The Skinner Dinner consists of a large two-topping pizza and three drinks for $18.99 in this custom meal designed to celebrate Skinner’s Edmonton roots and his connection to local fans.

To mark the launch of this partnership, the newly rebranded Pizza 74 made its debut without an official announcement, showcasing its new name and logo across social media channels and with the launch of the Pizza 74 website at pizza74.ca. The new Pizza 74 logo also will be featured on arena boards during Edmonton Oilers home games.

STAFFING

Survey finds workplace friendships improve employee retention Canadian companies have spent significant time and money on the problem of employee retention, but one strategy they should not overlook is fostering workplace friendships, according to a newly released Express Employment Professionals-Harris Poll survey. Talent Canada reports.

April 2025 · CANADIAN PIZZA

PHOTO: LEFT: VICENSANH / ADOBE STOCK; MIDDLE: BANO’S / ADOBE STOCK TOP: EMMASTOCK / ADOBE STOCK

Primucci has been a dedicated philanthropist for more than 25 years. His partnership with Variety – the Children’s Charity of Ontario and Variety Village has helped ensure no child is turned away due to financial constraints, Variety said in a news release.

“This recognition reflects the incredible work we’ve accomplished together and the importance of fostering a culture of compassion, inclusion, and community support,” Primucci said in the release. “I share this honour with my Pizza Nova family and our dedicated partners who continue to make a meaningful difference in the lives of so many children and their families.”

To learn more about Variety’s work, visit varietyontario.ca.

THE PIZZA CHEF

BY DIANA CLINE

Diana Cline is a two-time Canadian Pizza Magazine chef of the year champion, three- time winner of “Canada’s Best Pizza Chef” at international pizza competitions, judge for international pizza culinary competitions in Las Vegas, Italy and France, and CEO of Diana’s Gourmet Pizzeria.

In addition to creating award-winning recipes, Diana is a consultant to other pizzeria owner/ operators in menu development, creating systems to run a pizzeria on autopilot and marketing to help operators grow their businesses effectively and strategically. She is available for consulting on a limited basis. Contact her at diana@dianascucinaandlounge.com.

Tips for reducing the gum line

PHOTO: PAT J./ADOBE STOCK

H

ow is your gum line? The term “gum line” refers to the section of pizza between the crust and under the sauce, cheese and toppings.

Basically, if you pull back your cheese and toppings, the white doughy part is the gum line. It’s not very palatable, it’s like eating raw pizza dough and it’s very difficult on the digestion. It doesn’t matter what you put on top of it, it won’t make the raw dough taste any better. Examine a slice of your pie from the side. Ideally there should be less than four millimetres of gum line. Any more than that and you have one doughy pie. For some operators, this area is a big problem and is the main reason for inconsistency in the product.

If your customers have ever complained that the pizza was raw even though you’re positive it was baked to a golden brown before it went out, this is where you need to look. Watery sauce is often the culprit, with the extra moisture separating quickly and leaching into your dough. Coupled with cheese on top, a little steam pocket is created and trapped in between those layers with no hope of escape. This problem is exacerbated by vegetable toppings, especially if you put all the cheese on top of the veggies, resulting all that extra moisture escaping from the vegetables and getting trapped in between the crust and cheese. This also contributes to what I call “soggy-bottom pizza crust syndrome.” As soon as you slice your pizza, all that trapped moisture goes straight to the bottom and gets soaked up by the crust.

Another factor is if you stretch and sauce pizzas out ahead of time in order to meet the demand of a hectic lunch or supper rush. Even if your sauce is nice and thick, you may still find that there are complaints of “raw dough” or CANADIAN PIZZA · April 2025

4 MM Ideally there should be less than four millimetres of gum line.

For some operators, this area is a big problem and is the main reason for inconsistency in the product.

an “uncooked pizza” from customers.

The longer a raw sauced pizza crust sits unbaked, the more likely it is to develop a large gum line. And that will ruin any good pizza.

The last reason this may happen is if you use cold sauce on a pizza. If you use sauce that’s straight out of your walk-in cooler on a pizza and bake it in a high-temperature oven, for the first few minutes of the bake, that sauce is just coming up to room temperature, while the pizza dough is baking into a crust and the cheese is melting. The cold sauce insulates the dough from being properly baked, so the gum line is exaggerated.

There are a few ways to fix this.

Firstly, always allow your sauce to warm to room temperature before using it.

Next, thicken up your sauce and reduce the water content. For those of you who begin with canned tomatoes, simply strain some of the water out of the can before you add your spices.

I always advise you to find a better quality of canned tomatoes to use. The higher the quality, the more tomatoes there are, and therefore less moisture to create a gum line. You can also let your sauce thicken up overnight. This is a good way as it allows your spices

to marinate and develop amazing flavours. We start with the best quality canned tomatoes and marinate the sauce overnight with our own special blend of herbs and spices. Our sauce is truly unique and it’s another point of distinction for us versus our so-called competitors. You could also cook your sauce, then simmer it for a bit to reduce the water content that way. You will have to decide how best to adjust your recipe.

Another method is to reduce the amount of cheese you use. So, rather than the typical edge-to-edge cheese, if you allow more of the pizza surface with sauce to be exposed to the high oven temperature, more of that moisture will evaporate as the pizza bakes.

Another method is to brush the stretched-out pizza crust with olive oil before you sauce it. This creates a barrier between the crust and the sauce. The olive oil seasons the dough and even adds a little more flavour to the overall pie. Your sauce will sit on top of this layer and will be less likely seep into the dough. This is a preferred method to use if you stretch out crusts and sauce them in advance of a rush.

You may want to try this method with those extra-sauce pizzas and take-andbake pizzas. | CP CanadianPizzaMag.com

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COVER STORY

TEXTURE INNOVATIONS From crunchy pork rinds to silky, soft brie, texture innovation in pizza is on the rise

C

onsumers are demanding interesting sensory experiences in their food choices.

Texture innovation is having its moment. In fact, one of Whole Foods Market’s top 10 food trends for 2025 is Crunch: Texture of the Moment.

There are several ways to innovate through texture. Typically, we see various crust types and depths.

Another way is layering cheese ingredients from the stretchy mozzarella base to premium toppings of crumbly feta and silky, soft brie.

We are learning innovating through texture not only enhances mouthfeel, but also can boost specific flavours. Gill Hyslop, author, It’s all about texture: The secret ingredient driving bakery and snacks innovation, bakeryandsnacks.com published January 2025, states research shows that congruence between taste and texture – such as sweet with soft or salty with crispy – not only enhances enjoyment but also improves texture perceptions. Ultimately, texture is emerging as a key differentiator in food innovation. Hyslop identifies texture influences the perception of aromas and flavours and how they are released in the mouth.

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Suzanne Fielden, co-founder of Rocky Mountain Flatbread in Canmore and Vancouver, explains: “At Rocky Mountain Flatbread, we’ve always believed that great pizza isn’t just about flavour – it’s about creating a full sensory experience. And texture plays a key role in that. We believe the best pizzas offer a wide range of sensory experiences – crunchy, creamy, chewy and even a little surprising. Each bite should offer something new, and the combination of these textures is what creates that wow factor.”

Fielden describes their Forager Pizza: “It’s a mix of especially exciting textures. We use a garlic cream base that adds a smooth richness, paired with the crunch of caramelized onions and roasted butternut squash. The earthy mushrooms and the creamy fior di latte combine beautifully with a drizzle of truffle oil, which brings in a luxurious, silky finish that contrasts nicely with the slightly crispy flatbread. Another interesting option is the Apple Rosemary Bacon Pizza. This pizza is a great example of how crispy, smoky bacon and the sweet crunch of rosemary-baked apples can be contrasted with a rich, creamy base. The garlic

cream and parmesan provide a delicate, velvety mouthfeel, and the chili aioli drizzle adds a bit of heat, which excites the palate and enhances the texture experience.”

Isabelle (Izzy) Emtage, co-founder of Eastenders Food Co. in Toronto, says, “Texture is such a powerful way to elevate a pizza. I love that it’s starting to get the attention it deserves. By combining multiple textures, whether it’s crunchy, chewy or crispy, I aim to make each bite feel like an adventure – something unexpected.

This mix of sensory experiences makes the pizza not only delicious, but also memorable.”

Emtage describes a favourite creation that was inspired by a trip to Mexico. “When I came home, all I wanted to do was make a pizza that reminded me of the textures and flavours I experienced there.

That’s how the El Porko Loco was created. The base is an al pastor sauce, topped with slow-roasted pork, mozzarella, chimichurri,

pickled red onions and pork rinds. This pizza placed fourth at the RC Show in the creative pizza competition in 2024.

“To create texture, I focus on both the ingredients and the techniques I use. For the El Porko Loco, the pork rinds and cracklings added post-bake are a great way to add unexpected crunch. They bring a rich, savoury element to the pizza, and I love how they play against the tenderness of the slow-roasted meat. Simply adding pickled vegetables as a new texture provides both a crispy crunch and a tangy bite that balances the richness of the other toppings.”

Making texture innovation a priority in pizza through a variety of ingredients and techniques is a great way to create an incredible sensory experience for consumers. | CP Jane Dummer, RD, known as the Pod to Plate Food Consultant, collaborates and partners with the food and nutrition industry across North America. janedummer.com

April 2025 · CANADIAN PIZZA

PHOTO: ROCKY MOUNTAIN FLATBREAD COMPANY

BY JANE DUMMER, RD

presented by

SUMMIT WEST

WHO WILL BE

PIzzA CHEF

OF THE YEAR

TASTE AND LEARN NEW TRENDS. FUTIRE-PROOF YOUR PIZZERIA

Host and Platinum Sponsor

Golden sponsor

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TORONTO OCT 20

MAKING DOUGH WITH DIANE

BY DIANE CHIASSON

Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been helping foodservice, hospitality, and retail operators increase sales for more than 35 years by providing innovative and revenue-increasing foodservice and retail merchandising programs, interior design, branding, menu engineering, marketing and promotional campaigns.

Contact her at 416-926-1338, send her an email at chiasson@chiassonconsultlants.com or visit www.chiassonconsultants.com.

Seven ways to show off your products and boost sales

Consider offering freshly baked pizza made with local spring vegetables to set your business apart and build loyalty.

1. Stimulate and engage all senses right at the door The moment your customers walk into your pizzeria, it’s wise to stimulate all 12

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Consider offering freshly baked pizza made with local spring vegetables to set your business apart and build loyalty.

five senses to heighten their experience.

Naturally, customers immediately react to what they see – and what they smell (or don’t) is not far behind. A pleasant, inviting aroma can evoke positive emotions and memories. The smell of fresh pizza baking in the oven can make your customer feel warm and fuzzy inside.

Visual appeal is essential for creating a welcoming and comfortable restaurant environment. Displays can be more effective if they stimulate more than just the eyes. Consider not only what your pizza looks like but also the smell coming from the kitchen, the sounds, and the different flavours and textures customers can experience. By activating these senses, you help build enthusiasm for what your customers are about to taste.

2. Start huge in spring Highlight fresh seasonal products.

Consider offering freshly baked pizza made with local spring vegetables to set your business apart and build loyalty. People want to know where their food is grown. Draw attention to your local Canadian growing regions and mention their reputation for particular vegetables. Entice customers with special promotions and discounts tailored to the spring season. Don’t forget to launch major events centred on key holidays like Easter and Mother’s Day.

3. Stand out from your competitors by highlighting seasonal products As seasonal products become available, draw attention to Canadian April 2025 · CANADIAN PIZZA

PHOTO: AFTERFAST/ ADOBE STOCK

F

ood display and merchandising are powerful ways for pizzerias and restaurants to attract more customers, increase sales, and create a unique and dynamic eating experience.

The spring season is a golden opportunity to revitalize your operation and maximize your revenue. To market your pizza products effectively, you must keep them super fresh, merchandise them consistently and with visual appeal, and price them competitively.

Here are seven quick ways to show off your products and boost sales.

farmers to tell a story and mention their reputation for rare and unusual vegetables. Fresh seasonal products properly presented can set your pizza operation apart from competitors. Fully stocked displays convey healthy abundance. By offering uniquely fresh seasonal products, your pizzeria can position itself as a go-to place for customers looking for a unique experience.

Seasonal merchandising is a powerful tool for boosting sales, engaging customers and staying competitive.

4. Embrace spring décor to refresh your pizzeria Spring symbolizes renewal.

Before embarking on your spring decor seasonal refresh, take the time to declutter and clean your entire space from top to bottom.

Organize storage areas, clean food display units, purge items you no longer need or use, and thoroughly clean your restaurant.

Starting with a clean slate will set the stage for a successful and transformative spring d<1>cor seasonal refresh.

Celebrate the arrival of spring by bringing elements from nature into your spring restaurant d<1>cor. Arrange freshly cut flowers in beautiful vases throughout your restaurant. Display potted plants on shelves, counters and windowsills. Refresh your pizzeria’s atmosphere with vibrant colours that match your d<1>cor and brand. Use cheerful decorations and attractive displays that convey the essence of spring. Highlight fresh vegetable displays, branded colours and natural textures to create an inviting and sophisticated ambiance that will resonate with your customers.

5. Increase impulse purchases with engaging and strategic visual displays Well-executed seasonal displays can lead to a surge in impulse buys. Did you know that more than 50 per cent of purchases are made on impulse? Incorporating visually unique and attractive displays will capture customers’ attention and inspire them to buy products they hadn’t planned to buy.

Captivate customers with visually appealing displays that creatively showcase your spring merchandise. Experiment with unique window displays, table arrangements and floor layouts that tell a story about your pizzeria and spark curiosity.

While keeping your food displays fully stocked is essential, just be mindful of possible overstocking. Pizza displays, jars, cans and boxes should be well-merchandised, neat and orderly. Don’t forget to keep your display cases, shelves and bins clean and fresh, and rotate them regularly. Choose display cases that match your d<1>cor, brand and budget. Use bulbs that cast a warm light on your products to make them look as good as they taste. Remerchandise throughout the day to make your displays look full and your products fresh.

not only order your most profitable items but also want to order more than just one. Even better, your menu should entice your customers to return to try other products.

Use your menu to encourage customers to order certain profitable items or seasonal specials. Focus on strategic presentation, highlighting specials and high-margin items, and design your menu for optimal customer engagement to increase sales and profitability. Strategically design and present your products on the menu, highlighting specific items with enticing descriptions, visuals and proper placement to influence customer choices and maximize sales.

7. Provide food demos and samples It’s no secret that in-store food demos correlate directly to increased sales. When deciding on a merchandising strategy or store layout, consider leaving plenty of room for customers to taste free samples. This will give your firsttime customers a chance to try your products and ask questions, encouraging them to spend more time in your restaurant. Pass out small samples of your signature pizzas and products to customers waiting at the counter or sitting at a table. Sampling is one of the most cost-effective ways to show customers your food tastes great and how easily they can order your products. | CP

6. Use your menu as a merchandising power tool Your menu is your greatest marketing tool and should do more than simply list the products you serve and their prices. The average customer will spend two to three minutes looking at your menu, so it must entice them to

CANADIAN PIZZA · April 2025

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INDUSTRY EVENTS

EXPO INSPIRATION Experts share knowledge and ideas about the art, science and business of pizza in Las Vegas

BY CANADIAN PIZZA STAFF

E

Demonstration: Fry Like a Champion Every year these sessions surprise us with new and innovative ideas. Tony Gemignani and Franco Pepe, teamed up for an innovative demo we think attendees will be talking about for a while.

Gemignani, owner of Slice House, has won 13 world titles for his pizza making and acrobatic dough-spinning routines, authored The Pizza Bible and other books, appeared on several national TV networks and is an owner 14

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Pizza legends Tony Gemignani and Franco Pepe present an interesting dual demo providing tips and ideas for on how to serve fried pizza.

in 27 pizzerias. His first, Tony’s Pizza Napoletana in San Francisco, opened in 2009, has been named best pizzeria in the U.S. by USA Today, the Travel Channel and Forbes. Tony also runs the International School of Pizza, where he certifies chefs and teaches several pizza-making styles.

Franco Pepe founded Pepe In Grani in Caiazzo, Italy, in 2012 and in 2022 created Pizza Hub, a digital gastronomy guide to visit places in Upper Caserta region, source of the raw materials he uses in his cooking. In 2017 Pepe won the Il Cappello d’Oro award for promoting Campania culture through his dishes, while in 2019 and 2020 he received the distinction of Cavaliere dell’Ordine al Merito della Repubblica Italiana. Pepe in Grani has been awarded with “three slices” by the Italian

FORMULA FOR PROFITABLE SUCCESS 30% food costs 30% payroll 20% other needs 20% profit –Scott Sandler, Pizza Head and Via Pizza

gastronomic magazine Gambero Rosso for 10 consecutive years.

The presenters showed that deep fryers aren’t just for French fries and panzerotti by creating unique, delicious menu items. Gemignani shared insights into how he prepares fried dough, known as pizza fritta. You don’t have to use a high-hydration dough, he said. Docking it helps to degas the dough. Oil is key in frying. Gemignani advised, “Buy the best you can afford.

You want one that lasts longer.” After deep-frying the dough, he put it into the oven for three minutes until the cheese started to bubble baking at 550 F on top and 520 on the bottom. He topped it with provolone cheese and black garlic (garlic and molasses). To help elevate the pizza, he sprinkled on liquid thyme baby drops and chilli strands.

April 2025 · CANADIAN PIZZA

PHOTOS: CANADIAN PIZZA

very year at the International Pizza Expo, held in Las Vegas in March, pizzeria operators are treated to solid educational content and exciting competitions, new products and networking and this was no exception.

A number of Canadian operators stopped by our booth to say hi and share their impressions of the show and plans for their pizzerias. They also congratulated our two chefs of the year, Gabriele Di Marco and Selim Louis Dahmane, who competed admirably in the non-traditional category of the International Pizza Challenge.

Between networking and visiting the trade show booths to check out products, we made time to learn.

“My version of a Montinara – it’s salty, it’s sweet, it’s earthy,” Gemignani said. For a finishing touch, one of his favourite ingredients is crystallized basil leaves, which are inexpensive and add visual appeal.

The chef also made his version of coccoli, also known as fried dough, which are traditionally served as appetizers in Italy with cold cuts and cheeses. “You break it open and stuff it with various toppings,” said the chef, who likes to serve coccoli with burrata and lots of different ingredients, including stracciatella cheese. “It’s magical,” he said.

Franco Pepe demonstrated several menu items, including pizza fritta. “It’s something everyone can do. It’s accessible, born on the streets of Naples and made famous when actress Sophia Loren prepared it in a movie [Pizze a credito in 1954].”

Pepe said he used to think pizza fritta was hard to digest.

“We’ve transformed it into something special,” he said. “[At some restaurants] they have whole menus dedicated to fried pizza. It’s a tasting menu you can compare with [the extensiveness of] a wine menu.”

The chef offered a few gems of advice: “We try to keep the dough in the oil for as little time as possible, about 60 seconds,” he said. He usually fries starting in a cold pot. And he sometimes likes to add rosemary extract to the oil.

Pepe also made the fritta as a cone highlighting Italian summer with the flavours of the sea and made with pineapple. You heard that right! In the chef’s view, “Pineapple is not wrong on pizza. You just have to know how to use it. We are used to having it fresh in Italy.” Canned pineapple is already cooked with a lot of sugar, he said. He called his creation “Ananascosta” as a play on words between the Italia word for pineapple and coast.

Andrew and Ashley Nassar of Artisan Pizza in Burlington, Ont., visit the Canadian Pizza booth in Vegas. Andrew, the owner, describes Ashley as “the soul of the business. She is beyond supportive and keeps me going.”

Seminar: Profiting in pizza Scott Sandler shared his winning formula for pulling in a profit from his pizzeria in a well-attended seminar, “Increasing Your Profit Margin.”

Sandler’s wood-fired pizzeria, opened in 2014, was selected to the top 100 restaurants in St. Louis, Mo., for 2014, 2015 and 2016. In 2017 he opened Pizza Head, a New York-style slice shop. Pizza Head was selected to the top 100 restaurants in St. Louis for 2017, 2018 and 2019. Sandler sold

‘The goal is to increase your profit margins without being cheap.’

–Scott Sandler CANADIAN PIZZA · April 2025

both pizzerias and they are still thriving. His third concept, Pizza Via, opened in April 2024.

If you’re in the 15-20 per cent profit range, you’re probably doing something right, Sandler said. If you are pulling in five to 10 per cent profit, there is probably an issue you need to address. You A tip gleaned from an audience question: You must include your labour costs and taxes required to do any job – even if you do that job yourself as owner.

The formula is 30 per cent of your output should typically go to ingredients and food, 30 per cent to payroll and 20 per cent to other needs such as insurance, garbage pickup and linen supplies. Done right, that leaves 20 per cent profit.

“The goal is to increase your profit margins without being cheap,” he said, encouraging operators not to cut corners on quality menu items and other spends that differentiate your pizzeria. “If it’s your thing, do it. Ultimately, it’s about what your customers want: do they care about the sauce you use, or is it more about maintaining consistency?”

Knowing who your customers are and what they appreciate will help guide you, he said in conclusion.

“Use your intelligence and creativity to increase profits,” he told operators hoping to get some learning it at day’s end.

Sandler advised examining your menu and making strategic changes to require less prep time from already overworked staff. And control your spending.

Are you a saver or a spender? The successful entrepreneur suggested savers may benefit from loosening their grip on the purse strings a bit, strategically. Spenders, on the other hand, need to practise discipline and ask yourselves if that renovation or new furniture is really going to help you make a profit.

There is so much to learn about the art, science and business of pizza at Pizza Expo and we look forward to returning in 2026 and bringing you more ideas and inspiration from the show floor. | CP CanadianPizzaMag.com

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FEATURE

A VIRTUOUS CIRCLE How Blaze Pizza keeps donors flowing

BY MICHAEL BROOKE

A

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@CdnPizzaMag

Blaze Pizza likes connecting with the local community and seeks new opportunities for ways to give back: “Working with Canadian Blood Services is a perfect fit, and we see great benefits.”

To better understand blood and plasma donation, I connected with Mariam Nissan, the business development manager for the Woodbridge location. “Currently, the need for plasma in Canada is four times more than what is being donated,” Nissan says. “Partnerships like the one with Blaze Pizza help bring in new donors and show the community that we’re more than just a ‘donor clinic.’ They can expect a positive experience and learn more about the businesses in the area as well.”

Sylvain says Blaze likes connecting with the local community and continually seeks new opportunities for ways to give back: “Working with CBS is a perfect fit, and we see great benefits.” Plasma donors are given Blaze coupons for a complimentary pizza every Thursday and Friday. Sylvain tells me he sees five to six coupon redemptions per week. “The coupon is not only helping CBS’s donors,” he says. “Customers come here, and they add to their complimentary pizza. They order a drink or an additional menu item.” Sylvain tells me that the coupon drives many first-time customers to the location.

On Fridays, donors in the Woodbridge location don’t just receive a coupon: they also get an opportunity to enjoy a slice of Blaze Pizza. Sylvain notes that CBS does pay for these pizzas. The heart-shaped pizzas created for Valentine’s Day were a big hit. Nissan acknowledges that pizza can be a magnet for donors, “Sometimes new donors will specifically book on Fridays because they know they’ll get a free

lunch with their donation.”

Blaze Vaughan Mills is the only location participating with CBS; it would appear things are starting to gain traction. An area manager for Blaze happened to be at a recent CBS and liked the idea. Plans are underway to expand the program to the Oakville and Sheppard/ Yonge locations.

Kevin Khan is the plasma centre manager of the Woodbridge location. When I asked him about the most effective ways to motivate people to donate plasma, he said incentives like free pizza coupons go a long way. “Donating plasma is critical to ensuring our self-sufficiency,” he says. Adding to these sentiments, Nissan notes that most Canadians she’s spoken with don’t even know what plasma is. “We must raise awareness about plasma and the donation process and address misconceptions.”

Creating your own virtuous circle in your community requires an authentic alignment between your pizza establishment and the community’s needs. Testing the waters and seeing what offerings or promotions are working before you fully commit is crucial. Don’t be afraid to collaborate with other local businesses to support a cause like blood donation.

Finally, things like coupon redemption numbers don’t tell the whole story. Supporting a good cause can create ripple effects that benefit and extend beyond your community. | CP Michael Brooke is a Toronto-based writer, founder of thelegacyexpo.com. He loves pizza.

April 2025 · CANADIAN PIZZA

PHOTO: MICHAEL BROOKE

virtuous circle is a situation where one positive event leads to another, creating a continuous improvement cycle. Each positive outcome reinforces the next, leading to ongoing success or benefit. Something magical happens when pizza businesses take this idea of a virtuous circle and support a cause that is truly a matter of life and death.

Blaze Pizza was founded in 2011 by Rick and Elise Wetzel of Wetzel’s Pretzels. The first location was in Irvine, Calif., and the chain arrived in Canada in 2015. Blaze brought several innovations that allowed customers to receive a fully baked pizza in less than three minutes.

There are now seven locations in Alberta, two in British Columbia and six in Ontario.

I met with Sylvian John, general manager of the Vaughan Mills, Ont., location, which opened in 2019, to learn why Blaze had teamed up with the Woodbridge location of Canadian Blood Services (CBS) to support their efforts.

Sylvain explains: “For many years, I was a regular blood donor when I lived in Hamilton, Ont. When I moved to Vaughan, I noticed a nearby plasma donation centre and started donating there.” At the centre when he was donating, Sylvain spied on a competitor’s pizza coupons.

“I had an ‘aha moment’ and realized Blaze could help support CBS’s efforts to encourage people to donate blood and plasma,” he says.

Most people know the benefits of donating blood, but the Woodbridge Centre collects plasma. Plasma is used to create life-saving medical treatments for those with rare and chronic diseases. It is also used to support cancer patients and treat neurological disorders.

Plasma is indeed liquid gold but it is in very short supply. Canada imports more than 85 per cent of its plasma.

Although I’d donated blood before, I knew little about plasma. On one visit, I noticed the complimentary pizza and an idea formed.

FEATURE

PIZZA TRENDS FROM ITALY Direct from Rimini, Italy, we bring you the sights, sounds and tastes of SIGEP

BY COLLEEN CROSS

A

s the Canadian Pizza team walked the aisles of SIGEP World in January, we were reminded of two things: one, it’s important to wear comfortable shoes, and two, innovation is alive and well in the bakery, pizza, coffee and ice-cream sectors.

Innovation is sparked by chance encounters, connections and observation. SIGEP served as a great hub for this business and creative activity.

The show housed 1,300 exhibitors and reported a 14-per-cent increase in total attendance from last year – more than 20,000 in total – with visitors from 160 countries.

PHOTO: COLLEEN CROSS

Working smarter, not harder Equipment manufacturers and distributors emphasized quantity of production but also versatility of machinery. In other words, equipment that is customizable or performs more than one task is of high interest to busy bakers. We met Peter Jacobs of the Baker’s Workshop in Ontario, who told us about an interesting three-inone dough mixer that also serves as a water doser and recipe scaler made by Esmach (a company that is distributed

by EM Bakery Equipment in Canada), and an adaptable dough divider made

by Artezen Dough Handling. Anton CANADIAN PIZZA · April 2025

Styles we encounter included pinsa, trancio, which features toppings spread across the pizza to its edge, and unique toppings such as this popcorn-topped pinsa.

Pear displayed its highly accurate laboratory instruments and process measuring systems, including the Brabender line. Adami demonstrated its cutting machines, which use laser technology to cut cakes and other products evenly, consistently while saving labour.

New pizza styles This year there was a stronger focus on pizza products, equipment and information than in years past. We found pinsa at many booths, including Molino Merano’s, and Lesaffre’s, where Chef Angelo Gianvittorio made a light, crunchy oblong (pala) shaped

PIZZA STYLES WE SAW AT SIGEP Pinsa Pizza fritta Roman-style (al taglia) Trancio Neapolitan

crust lightly brushed with olive oil and baking centre manager Christophe Carlo told us about their flour developed especially for pinsa. Molino Bruno had several specialized flours available and engaging chefs making what we took to be Roman-style al taglia pizza – a style more and more common in Canada made in a rectangular pan, with at least two days’ fermentation in order to come out structured and crunchy, and sold “by the cut” or square slice. We were wrong!

It was a style well known in Venice, Milan and other parts of northern Italy: trancio. Typically made in a round pan (though rectangular here because that was the pan available), this style is notable for its toppings that are spread to the edge of a very crispy crust. The company showcased CanadianPizzaMag.com

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FEATURE

a large line of flours, including 00 pizza flour, 0 American-style flour, pasta and focaccia flour, and a specialized Dolci flour meant for tarts and cakes.

Trends on the show floor

Master Martini had sugar-free gelato on offer for sampling. Many booths featured products catering to specific dietary needs and preferences.

hand using almost no mechanization.

Altinmarka Cocoa and Chocolate, based in Turkey, is one of the largest producers of cocoa and industrial chocolate in the world. With 400 different recipes and many formats at hand, including chunks, sticks, splinters, drops and liquid, their market is wide. We were taken with the no-added-sugar recipe.

Catering to dietary needs and preferences

Mirko D’Agata, Quebec’s No. 900 Pizzeria Napolitaine, and Martin Barnett, Baking Association of Canada.

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@CdnPizzaMag

Overall, we found many companies appealing to customers looking for low- or no-added-sugar, plant-based, and vegan ingredients and products.

Forno d’Asolo, with vegan options, displayed an appealing rectangular Maxi Crostata Albicocca – a large apricot tart – featuring a design that mimicked stained glass.

Leman Decorations offered tiny, intricate decorations such as colourful fruit slices, chess pieces and macarons to take your cakes to the next level.

Gelato trends During the five-day event, SIGEP hosted a rich program of talks, panel discussions, competitions, and four international events: the Gelato Europe Cup, Gelato Festival World Masters, the Bakery World Cup, and World Pizza Champion Games.

We spent time with BAC executive director Martin Barnett watching the Bakery World Cup. China triumphed in this competition, which saw seven teams, each consisting of two candidates and a coach, from China, Japan, Greece, Italy, Mexico, Peru and Spain compete. The competition showcased ciabatta and special breads, free breads, viennoiserie, baked cakes and savoury presentations. Prestigious jurors Roberto Perotti, president of the Richemont Club International, Benny Swinnen, Carlo Bock, Juan Manuel Martinez, Craig Ponsford and Paa Marcel judged the innovative entries.

We came back energized with a new outlook on trends that we hope to delve into in upcoming issues.

Arrivederci! | CP April 2025 · CANADIAN PIZZA

PHOTOS: DAVID JUDD

This being Italy, we were not surprised to see and sample multiple panettone.

Many were topped with icing – including pistachio, strawberry – and while it may puzzle the purists, it seemed an interesting approach to making the product even more mainstream around the world.

To transport and gift those panettone, Eco Food Packaging had a variety of pretty, sustainable and customizable panettone and cake bags and other packaging to send your branding out the door and into the world.

The folks at Dolci Monteleone took time to tell us about their line of ready-made sweet and savoury items, such as sfogliatelle, cannoli, Portuguese tarts, croquettes and fried bread suitable for adding mini pizzas to your menu without interrupting your bakery workflow. The company, based in Sarno, Italy, prides itself on employing a dedicated local base of employees who make its products by

Kyle Mackay of Maipai in Hamilton, Ont., proudly competes at the Canadian Pizza Summit in Toronto in October

PIZZA EVENT

PIZZA SUMMIT EXPANDS TO CALGARY Annual competition highlighting pizza innovation in its 20th year set for Calgary on July 21 at Sysco, our Platinum Sponsor and Host

Michael Broccolo of Fratelli Broccolo competes at the Summit at Faema in Toronto in 2024.

BY CANADIAN PIZZA STAFF

T PHOTO: PHOTO: CANADIAN PIZZA

he Canadian Pizza Summit is expanding to Calgary!

Designed to help independent pizzerias network and grow their pizza business through ideas and innovations, the Summit and Chef of the Year Competition will take place on Monday, July 21, at Platinum Host Sysco in Calgary.

This day of celebrating top-notch pizza and future trends in Canada is generously supported by Gold Sponsor Lactalis Canada Foodservice and, as of March 31, exhibitors Neil Jones Food Company and Wolfe Honey.

WHO SHOULD ATTEND? Are you a pizzeria or restaurant owner, operator or employee? Are you planning to open your own pizzeria or pizza franchise? Are you a food-service or catering owner or employee who has a focus on pizza? Attend!

WHAT’S AT STAKE FOR COMPETITORS? Naturally the winner and top placers win special bragging rights. But there

CANADIAN PIZZA · April 2025

Register starting May 1 to attend and/or compete in the Chef of the Year Competition at Canadian Pizza Summit – Calgary Edition!

are great prizes to be won as well. Our new Chef of the Year – Calgary Edition will receive a free trip to compete in the International Pizza Challenge at Pizza Expo in March 2026, where they will compete in the International Pizza Challenge representing Canada.

Canadian Pizza magazine will feature you on the cover! And of course, you’ll receive an award to display proudly in your pizzeria.

The second-place prize is $300 and an award to display proudly in your pizzeria. The third-place prize is $200 and an award to display proudly in your pizzeria. All chefs will receive a certificate to recognize participation in Chef of the Year.

For the first time, this exciting competition, originating in 2005, will be held in beautiful Calgary. Our team can’t wait to provide this important

– and growing – forum for innovation.

This competition and forum for pizza innovation is growing. Last July we held a competition in Port Coquitlam, B.C., at Sysco where Selim Louis Dahmane of Gastronomy Gastown was named Chef of the Year.

Our latest competition assembled a stellar group of talented chefs to compete in Toronto where Gabriele Di Marco of Oretta was named Chef of the Year – Toronto Edition! In April we will crown another winner at the Summit as part of Bakery Showcase.

Mark your calendars and plan your visit to Calgary! Registration for those wishing to compete in Chef of the Year will open May 1 (see QR code).

Watch our June print issue and make sure you’re subscribed (for free) to our enewsletters and digital editions to receive all updates. See you there! | CP CanadianPizzaMag.com

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TOOLS OF THE TRADE

When it comes to new ingredients, equipment and services, Canadian Pizza keeps you in the know. For more on new products for the pizza industry, check out our website, canadianpizzamag.com

products. The company, based in Saint Laurent, Que., custom manufactures fully cooked grilled protein products, including skewers, strips, cubes, diced proteins, chicken breasts and wings. The company prioritizes using cleaner ingredients, environmental swabbing and greater supply chain optimization. exprescofoods.com

DESSERTS PACKAGING

PASTA

gosnappy.io

‘Bakeable’ trays allow you to ship, bake and serve all at once Corrbake “bakeable” boxes, trays and packaging were on display at Expo.

The trays allow for food items to be shipped, baked and served in the same printable, safe and environmentally friendly container to help you save time and money.

Customizable to your specifications and SQF-approved, the boxes are designed to help pizzerias grow their take-out business while satisfying consumers’ needs.

The packaging also works well for bakery and dessert products as a convenient and cost-effective way to bake, ship, serve and sell desserts in one container while retaining the required release characteristics to achieve optimal baking.

The trays are printable and can be opened for serving and resealed for storage. They also help eliminate the need for hard pans, the company said.

Corrbake packaging products are available through STS Packaging. stspkg.com 20

@CdnPizzaMag

consumer base.

The POS specialist provides dozens of tech services to help restaurants increase sales, bring customers back and streamline operations. The company also is developing its AI capabilities.

SIDE DISHES

Apple Spiral Pie Pasta innovation Barilla had its newest pasta products available for sampling, including shells and manicotti, at Pizza Expo in March. The company is using a proprietary technique for extruding the pastas, creating ridges that help sauce cling to the pasta for a more satisfying eating experience.

The medium shells are made with non-GMO ingredients, including semolina. They are sold in16-ounce packs that provide an estimated eight servings. barilla.com

PROTEINS

Fully cooked grilled protein products For more than 30 years Expresco have been creating high quality, protein-rich, value-added meal and snack

The Apollo Apple Spiral Pie from Krinos offers a modern, elegant twist on apple pie and Viennese apple strudel. Apple pie filling is wrapped in delicate phyllo pastry, formed into a swirl and coated with a dusting of cinnamon.

The pie may be served warm with ice cream. Each pie serves six to eight people. The pies are sold in a 850-gram box. krinos.com

TECHNOLOGY

Snappy tech tools Snappy is a customizable technology platform with multiple features that serves as a one-stop-shop empowering pizzerias and restaurants to adapt and thrive in any market.

The Canadian company’s tech tools are designed to help food-service businesses across Canada achieve their business goals and grow their

Stuffed mushrooms provide handy sides Giorgio had on display readyto-serve stuffed mushrooms for restaurants wanting a simple side dish not requiring long preparation time.

The family-owned farm grows white, brown, exotic and organic mushrooms.

Its products include everything seasoned cheese, spinach and artichoke with cheese, garlic parmesan, fiesta cheese, imitation bacon and cheese, and crab seasoned cheese blends The Variety Trio Pack includes artichoke and spinach, cheese with imitation bacon and garlic parmesan.

Sauté kits with garlic butter or tomato chipotle butter are available as well. giorgiofresh.com April 2025 · CANADIAN PIZZA

EVENTS

Farmer-Miller-Baker Summit brings together artisan baking community

PHOTO: MARTIN BARNETT

T

he Baking Association of Canada’s B.C. Chapter hosted a unique event Feb. 25 in Chilliwack, B.C., that brought farmers, millers and bakers together to learn, share and connect.

Executive director Martin Barnett shared his impressions: “The Farmer-Miller-Baker Summit at the University of the Fraser Valley was a very successful event.

A cross-section of approximately 50 eager participants from around the province and as far away as Saskatchewan enjoyed a hands-on workshop in the morning led by Mark Hart of Rise Baking Lab and Vadim Mugerman from Bad Dog Bread. The well-appointed culinary instructional labs at UFV were

Mark Hart of Rise Baking Lab demonstrated kneading, sifting, scoring and other techniques used to make bread using fresh-milled grains.

augmented by the Simply Bread hearth oven lent by Mark and graciously transported by the Cedar Isle Farm family. We were treated

NO GLUTEN, NO PROBLEM PIZZA Scan code to buy this book

to some lovely breads made with fresh-milled grains: a white wheat and Marquis wheat sourdough as well as a currant rye. Vadim and his team made pizza, also from freshmilled grains, and baked them in their Alfa pizza oven which they so kindly brought for the event.

“In the afternoon there were presentations by Tannis and Derek Axten from Minten, Sask., on how they transitioned the family farm to embrace regenerative agriculture. Hannah Exley delivered an informative slide show on sustainable agriculture and community connections at their Cedar Isle Farm family farm in Agassiz, B.C. “A lively panel discussion was held with the Axtens, Mark

Hart, Vadim Mugerman and Barb Munro, from Fieldstone Organics, Armstrong, and rounded out by Shane Hennessy, Rogers Foods, Chilliwack. The panellists illuminated the delegates on their views of the state of growing, processing and baking with Canadian wheat.

“The day was filled with great conversations, new connections and learning on all levels.”

The BAC’s B.C. Chapter donated $1,000 to the culinary program at the college for students excelling in baking and pastry studies.

Farmer-Miller-Baker events are planned for Edmonton (June 17), London, Ont. (Aug. 26) and Moncton, N.B. (Oct. 9). Register to attend at https://www.farmer-miller-baker.org.” | CP

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2025-03-26 2:34 PM

GUEST COLUMN

Kate Zabriskie is the president of Business Training Works, Inc., a Maryland-based talent development firm. She and her team provide onsite, virtual, and online soft-skills training courses and workshops to clients internationally. For more information, visit businesstrainingworks.com.

BY KATE ZABRISKIE

Seven steps to overcoming the urge to micromanage

M

ost people don’t set out to micromanage – it often comes from a desire to help, avoid mistakes or ensure high standards. But the unintended consequences are real: a demotivated team, slower progress and burned-out leaders. If this sounds familiar, don’t worry. Awareness is the first step, and change is possible.

Let’s dive into some questions to see if micromanagement might be sneaking into your leadership style and explore tips to break the habit.

Are you micromanaging?

Ask yourself questions 1. Do you need to approve every decision? If team members check with you for even the smallest choices—like the wording of an email or the layout of a slide – you may be micromanaging. This constant need to be involved in decisions can signal a lack of trust in their abilities.

2. Do you often redo your team’s work?

If your team’s work never seems “good enough,” and you often tweak or redo it, you’re sending the message that your way is the only way. This discourages initiative and autonomy.

3. Do you hover over tasks you’ve delegated? Delegation means handing over responsibility, but if you’re constantly checking progress, asking for updates or stepping in to “help,” your team isn’t getting the space to own their work.

4. Do you rarely feel satisfied with results? If you’re often frustrated with outcomes, it might not be the quality of the work – it could be unrealistic expectations or difficulty accepting different approaches.

5. Do your team members avoid taking initiative? If your team hesitates to 22

@CdnPizzaMag

make decisions or waits for explicit instructions before acting, it could be a sign they’ve learned to rely on you to avoid being second-guessed.

The hidden costs Micromanaging doesn’t just make daily work harder – it has long-term consequences for teams and organizations: • It hinders growth: When managers control every detail, team members miss opportunities to learn, solve problems, and take ownership.

• It pushes good people away: Talented employees want to feel trusted and valued. If micromanagement makes them feel powerless or underappreciated, they’ll start looking for opportunities elsewhere.

The • It erodes team morale: A micromanunintended aged team often feels disempowered consequences and disengaged, which can lead to are real: a frustration, resentment, and lower demotivated productivity. team, slower • It limits managerial effectiveness: progress and Micromanagers spend so much time burned-out on small details that they can’t focus leaders. on big-picture strategy or leadership.

How to stop 1. Step back and trust your team: Trust is the foundation of effective leadership. Start by giving your team clear goals and responsibilities, then step back and let them execute.

2. Focus on outcomes, not processes: Micromanagers often fixate on how tasks are done. Shift your focus to the desired results and let your team decide the best way to achieve them.

3. Set clear expectations: Ambiguity can lead to overmanagement. Clearly define what success looks like for each task or project. Use a shared checklist or document to outline deliverables, deadlines and key

milestones. This ensures alignment without constant oversight.

4. Encourage initiative and autonomy: Build confidence by allowing your team to make decisions and solve problems independently. If mistakes happen, treat them as learning opportunities. Say, “I trust your judgment – let me know how it goes” instead of stepping in immediately with your solution.

5. Schedule regular check-ins instead of constant monitoring: Replace impromptu check-ins with scheduled updates. This gives your team uninterrupted time to work while keeping you informed. Instead of asking for daily updates, hold a weekly meeting to review progress and address challenges.

6. Reframe your role: Great leaders focus on enabling their team’s success, not doing the work for them.

Shift your mindset from “How do I control this?” to “How do I support my team’s growth?” Ask yourself, “Am I helping my team develop, or am I doing their job for them?”

7. Invite honest feedback about your style: Your team’s perspective can reveal blind spots. Create a safe environment where they can share how your management style affects them. Ask, “How can I give you more space to work independently?”

Change your focus Micromanagement often stems from good intentions, but its impact can be deeply damaging. By reflecting on your habits, focusing on outcomes, and empowering your team, you can break the cycle and build a more engaged, productive workforce.

Leadership isn’t about controlling every detail – it’s about fostering trust, encouraging growth and creating an environment where everyone can thrive. If you let go of the reins, you might be surprised at just how far your team can go. | CP April 2025 · CANADIAN PIZZA

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