PZ - August 2024

AUGUST 2024

CANADIANPIZZAMAG.COM

CHEF OF

THE YEAR WEST! Selim Louis Dahmane of Gastronomy Gastown in Vancouver triumphs with truffle pizza!

Register for Pizza Summit East 2024 Toronto on Oct. 21 – details inside!

P. 10 Self-care for owner-operators P. 14 Best of the west: Summit wrap-up

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AUGUST 2024 Vol. 30, No. 4

DEPARTMENTS 6

From the Editor Your legacy

PHOTOS: COLLEEN CROSS, CANADIAN PIZZA (COVER); STEPHANIE JEWELL, CANADIAN PIZZA (TOP); PETER JACOBS, THE BAKER’S WORKSHOP (MIDDLE); CANADIAN PIZZA (BOTTOM)

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Industry News Movers, shakers, legislation and news you can use

10 The Pizza Chef

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Self-care strategies for owner-operators

ONLINE Pizza Summit West highlights!

Check out canadianpizzamag.com and our Facebook page to see how talented B.C. pizza makers – and a couple of stars from Hamilton, Ont.’s Cowabunga – congregated and innovated with their pizzas at Canadian Pizza Summit West and Chef of the Year Competition.

ON THE COVER Selim Louis Dahmane of Gastronomy Gastown in Vancouver triumphs as Chef of the Year with truffle pizza!

See page 14 to learn more about this creative chef who loves to experiment..

CANADIAN PIZZA · August 2024

CONTENTS 8

COVER STORY

12 Best of the West!

Pizza Summit West at Sysco in Port Coquitlam, B.C., showcased innovative, fun-loving pizza chefs

By Colleen Cross

14 Chef of the Year Selim Louis Dahmane of Gastronomy Gastown in Vancouver triumphs with truffle pizza!

By Colleen Cross

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21 Canadian Pizza Summit East set for Toronto in October Register to attend and/or compete at Pizza Summit – a free event for pizzerias on Oct. 21 in Toronto at Faema Culinary Academy!

22 Seven easy pizzeria marketing ideas to maximize revenue Discoverquick and easy ways to bolster your bottom line – sound advice and doable tweaks to help your pizzeria thrive

By Diane Chiasson

CanadianPizzaMag.com

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FROM THE EDITOR

BY COLLEEN CROSS

August 2024, Vol. 30, No. 4

Your legacy

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t’s been a hot summer. As makers and purveyors of high-quality pizza, you are performing a key service to your community. This is where you shine!

We’re pretty sure succession planning for your pizzeria is not top priority for many pizzeria operators. But we firmly believe it should be.

We’ve heard the statistics. The federal government has estimated that 75 per cent of small business owners plan to retire in the next decade.

That will include pizzerias and that economic void will need to be filled.

But the reasons for facing the future are much more personal. There is a lot at stake for an owner-operator who has invested decades of hard work and money building their business and becoming part of the community.

Pizzeria operators are known for their cando attitude and for jumping in when needed to get things done. We see this every day with short-staffing. Make sure you also tackle the deep and sometimes hard questions relating to your business with that same practical, get-itdone nature.

Before getting down to the practical, we need to consider something we often avoid: emotions.

They can be hard to talk about, but it’s important that you as owner envision the future for you, your family and your business.

How involved do you want to be in the business in the coming years? Are you prepared to sell it to a third party who may make significant changes to your business?

Do you want to ensure it continues to run based on your values and with your family’s name out front? (Note: Examining our emotional reactions to things includes thinking about whether we’re making an emotional and possibly irrational decision versus a business decision.)

When it comes to the nuts and bolts of the process, talking with your lawyer, accountant or business advisor is a great place to start.

Some of the things you’ll need to consider are identifying who you want to take over (family members, long-time employees or third-party

buyers), training of your successor, legal and financial planning, valuation of the business, financing the transition and maintaining continuity.

Here are three important resources: 1. Government of Canada: The Government of Canada offers comprehensive resources and guides on succession planning through its Innovation, Science and Economic Development (ISED) department. This includes information on legal requirements, financial considerations and step-by-step planning guides tailored for small businesses.

2. Business Development Bank of Canada (BDC): The BDC provides resources, articles and advisory services aimed at small and medium-sized businesses. Their materials include practical advice, case studies and financial planning tools.

3. Canadian Federation of Independent Business (CFIB): The CFIB offers support and resources for independent businesses, including detailed information on succession planning. They provide guides, webinars, and personalized advice to help small business owners navigate the succession process.

This is a heavy topic for summertime. I chose it because it’s important not to put off this process in fear of facing the future and the inevitable end of working life. We tend to identify strongly with our work and that’s especially true of a long-standing, much-loved family pizza business.

Here’s to arming yourself with facts, taking that next step and feeling satisfaction and peace knowing you’ve done all you can to face your future head on. | 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 Emily Sun GROUP PUBLISHER, VP SALES Martin McAnulty mmcanulty@annexbusinessmedia.com

CEO Scott Jamieson sjamieson@annexbusinessmedia.com

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canadian_pizza_magazine

August 2024 · CANADIAN PIZZA

INDUSTRY NEWS

FREE NETWORKING EVENT

Newfoundland and Labrador Town Hall set for Sept. 17 The Baking Association of Canada will host a Newfoundland & Labrador Town Hall Bakers Gathering and Education Sessions on Sept. 17 at the College of the North Atlantic in St. John’s.

This exciting BAC event on Canada’s east coast will provide bakers with an introduction to the Baking Association of Canada, along with education sessions on the building blocks of baking: flour, dough improvers and conditioners, gluten-free

baking and yeast.

The Town Hall is presented at no charge to bakeries, pizzerias and food-service businesses in partnership with Food and Beverage Canada and the College of the North Atlantic.

Learn about BAC membership and its benefits. Meet fellow bakers, pizza chefs and operators. Lunch will be provided. Everyone is encouraged to bring some of your delicious bread, pizza or sweets to share!

The agenda will include: Flour 101 and Q&A: We will be talking about what wheat is planted and harvested to create different flour types; Dough Conditioners/Dough

ON THE WEB PizzaForno launches automated pizzeria in Manitoba; 100-year-old NYC pizza icon is up for sale; Pizza chain location expansion strong in 2023: Technomic | FOR MORE PIZZA NEWS, check out our website, canadianpizzamag.com

Another approach is to add fall produce to non-traditional dishes, for example, adding mushrooms to hamburger patties and apple to soups. This, the research company suggests, can add a boost of nutrition, texture and flavour.

Improvers 101 and Q&A; Lunch – sandwiches and snacks will be provided; Gluten-Free Baking 101 and Q&A; Yeast 101 and Q&A; Group Discussion.

Join BAC for this unique opportunity to elevate your pizza business on The Rock!

Register now at https://www. baking.ca/chapter-event/newfoundland-labrador-town-hall/ or contact editor Colleen Cross (ccross@annexbusinessmedia. com) for details.

FLAVOUR TRENDS

Technomic suggests fall flavours and ingredient ideas

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Pizza Hut launches tavern-style pizza in U.S. Pizza Hut has introduced Chicago tavern-style pizza at U.S. locations.

Pizza Hut said in a press release it is the first international pizza chain to offer a Tavern Pizza and the first international quick-service pizza brand to offer chicken sausage, pesto swirl and spicy sauce as permanent topping offerings.

The origins of the tavern-style pizza date back to Chicago in the 1930s. It became a staple within taverns with bartenders serving up the thin-crust pizza style cut into squares in an effort to keep patrons staying longer.

Pizza Hut’s take on the style is available as Pesto Margherita, The Ultimate, Spicy Chicken Sausage and Double Pepperoni.

PARTNERSHIPS

Pizza Pizza partners with BC Place, BC Lions and Vancouver Whitecaps FC Pizza Pizza has finalized a multiyear partnership as the official pizza partner of BC Place, the BC Lions and Vancouver Whitecaps FC. August 2024 · CANADIAN PIZZA

ILLUSTRATION BY BRIAN FRAY

Technomic’s recently published Season’s Eatings report highlights fall flavours and ingredients and recommends actions for how restaurants can use them in the upcoming fall season.

For example, operators can offer up squash jam for a unique seasonal spread for breads and other baked goods.

Technomic suggests condiment infusions: Add fall ingredients to dressings, sauces and other condiments, including date syrup and squash jam, for fun seasonal twists.

Consider incorporating fall ingredients such as pumpkin into existing menu items – such as ravioli or risotto – for fresh takes on menu favourites.

STYLES

Pizza Pizza, established in Ontario in 1967, entered the Lower Mainland in 2018 and has grown to more than 50 locations in British Columbia.

The pizza chain has longstanding partnerships with teams in the NHL, NBA, CFL, MLS and PWHL. The pizza brand is also activating its infamous “Score a Slice” program where fans at the stadium could earn a free slice on the Pizza Pizza app if the home team hits a certain trigger.

STAFFING

BAC says industry needs and thrives with support from temporary foreign workers The Canadian baking industry, a $16-billion cornerstone of the nation’s food supply chain, faces considerable challenges in securing sufficient labour, increasingly relying on Temporary Foreign Workers (TFWs) to bridge the gap, the Baking Association of Canada said in a news release.

The baking industry is grappling with a persistent shortage of skilled labour.

TFWs play a crucial role in maintaining stability, enabling bakeries to plan for growth, operate efficiently, and, in many cases, remain in business.

These workers help uphold the integrity of Canada’s broader food supply chain, allowing bakeries of all sizes to meet consumer demands despite challenges such as butter, sugar, and cocoa shortages.

The association underscores the value of sustaining and

enhancing the Temporary Foreign Worker Program (TFWP) and expresses concerns over recent changes to measures under the Workforce Solutions Road Map. The BAC advocates for a robust support system and open dialogue to reform and improve the TFWP, aiming to better support both workers and employers. The BAC is urging the federal government to reconsider this latest decision, and to enhance pathways to permanent residency, facilitating smoother transitions for TFWs who wish to become permanent residents. For more information, visit baking.ca or email info@baking.ca.

The New Gold Standard Ample free oil for indulgent experience

OVEN TECH

Toyota builds world’s first hydrogen-powered stone oven for pizzas Toyota is testing out the world’s first hydrogen-powered stone oven, jointly built with gas appliance maker Rinnai for the Japan Mobility Show. Autoua. net reports. The stone oven was used to serve visitors freshly baked pizzas and croissants.

Representatives described the process: “Hydrogen has a high combustion temperature. As it burns, it combines with oxygen to produce steam, making dishes crispy on the outside and succulent inside. For example, take things like mushrooms and vegetables. While these ingredients tend to dry out on a wood or charcoal BBQ, hydrogen cooks more quickly, leaving them bursting with moisture and delicious flavors.” | CP

Remarkable blister coverage & uniformity

Ideal for exceptional cheese coverage

Rich, buttery & creamy flavour profile

Unparalleled melting behaviour for mouthwatering texture

CANADIAN PIZZA · August 2024

Let’s connect

WWW.LACTALISFOODSERVICE.CA @LACTALISCANADAFOODSERVICE

CanadianPizzaMag.com PZ_Lactalis_June24_CSA.indd 1

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2024-06-07 8:21 AM

THE PIZZA CHEF

BY DIANA CLINE

Diana Cline is an award-winning pizza chef, a partner with Diana’s Cucina & Lounge in Winnipeg. In addition to creating award-winning recipes, Diana is a consultant to other pizzeria owner/operators in menu development, creating operational systems and marketing to help operators grow their business strategically. Contact her at diana@ dianascucinaandlounge.com.

Self-care strategies for owner-operators

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and spiritual wellbeing.

Here are some highlights of practices I’ve found to be exceptionally good for overall health:

Meditation and mindfulness

SELF CARE: Doing things that contribute to your overall wellbeing: • mental • physical • emotional • spiritual

Just like all the little and big issues in the store, no one else is going to do it for you, so it’s important you carve out time and space for your selfcare routines.

uninstall an alcoholic beverage line.

We had determined that we weren’t selling enough of it to keep it as a keg item, and it couldn’t be converted to another beverage line, so we asked for it to be removed. It was supposed to be a simple job, but it turned into a huge mess. Water sprayed with great force everywhere in the bar area, the tech’s assistant ran around the kitchen side of the store, shutting off water valves for all our sinks and our dishwasher – which, of course, didn’t stop the water from the beverage line. My partner shut off the main line. An hour later, the tech had finished, cleaned up and left, but the pop gun wasn’t working, nor was the dishwasher. And all the shut-off valves for the handwash sinks had been turned off. The simple uninstall gave us an hour-and-a-half of troubleshooting and fixing.

These days, I feel it’s ever more important for us owner-operators to take extremely good care of ourselves.

Just like all the little and big issues in the store, no one else is going to do it for you, so it’s important you carve out time and space for your self-care routines. And by self care I don’t necessarily mean wine and bubble baths, although at times, your routine could include that as well. By self care I mean doing things that contribute to your overall mental, physical, emotional

The Latin word medicus, which means “to make whole” or “to cure,” is the root word for both medication and meditation. Studies have shown the benefits of meditation for mind, body and soul. There are great guided meditations available on YouTube, and many practitioners offer free ones on their websites. I always recommend meditation, but I frequently hear that it’s too hard, that you can’t quiet your mind and that it even gives some of you headaches. Like anything, it takes practice: keep going and find meditations that resonate with you.

I have been meditating almost every day for more than 15 years, and I’ve found that when I skip a day, I have a much more difficult day managing all the things. Over the years, I have amassed a toolbox of different types of meditations to use for different situations and different ways I’m feeling given my day and week.

Tapping aka EFT – Emotional Freedom Technique Tapping is an amazing emotional freedom therapy that is like meditation and you don’t need to see a professional to do it. There’s no referral period, it doesn’t cost a thing and you can do it yourself, to yourself. Tapping helps to relieve built-up tension in your body and, done alongside affirmations and self-love compassion, it helps clear and centre the mind and lighten the spirit. Again, YouTube has great beginner videos for this.

Look for part 2 in the next issue.

Until then, be well. | CP August 2024 · CANADIAN PIZZA

PHOTO: ARCANE IMAGINARIUM/ADOBE STOCK

ealing with the general public, day in and day out, can be one of the most stressful jobs in the world.

Sure, for us independents, many of our daily interactions are familiar faces – longtime customers who appreciate our effort and craft. But not all interactions are like that.

Years ago, when my former partner and I were getting our private life insurance in place, we were surprised to learn that the insurance companies had statistical data showing that restaurant owners live under some of the most extreme stress – the same extreme stress as ER doctors – and so, we could expect our premiums to be in those ranges. We had to undergo medical exams to determine our level of health, prior to being approved for life insurance. Fortunately, our medical assessments came back showing our biological ages were younger than our chronological ages. This was the first time I was introduced to the idea that you could age faster or slower than expected, given how you live your life.

Apparently, we were coping with the stress of our lives in healthful ways and defying the statistics.

Many of us owner-operators are totally out on our own. It’s not only the stress of dealing with the public; it’s managing the rest of the challenges: your team members, your equipment, your systems and your food suppliers.

As you know, on any given day, one or more of these things can falter or glitch or completely fail.

One Saturday night in May, the hydro went out about 5:30 p.m. for our entire area. Over an hour-and-ahalf, and dozens and dozens of angry, turned-away customers later, the power was still out. We had no choice but to close for the night. The other week we had a technician come in to

EVENT

Daniele Ingala of Doppio Zero gives a thumbs-up as he carefully tends his Porcellina pizza in a Cuppone Donatello electric stone oven provided courtesy EM Bakery Equipment.

BEST OF THE WEST! Pizza Summit West at Sysco in Port Coquitlam, B.C., showcased innovative, fun-loving pizza chefs

BY COLLEEN CROSS

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STAND-OUT PIZZAS: 1st Place Selim Louis Dahmane, Gastronomy Gastown (“Passioni”) 2nd Place Fabrizio Busso, To Live For bakery (“Connubio”) 3rd Place Devon Thor, Vagabond Pies (“Pickled Rhubard and Nasturtium Pizza”)

and $300 with “Connubio,” representing a marriage of contemporary Neapolitan pizza with a double-baked, maple-wood-smoked dough, and topped with mashed russet potatoes with mozzarella cream, sausage flavoured with balsamic vinegar from Modena and gorgonzola cream.

“Pickled Rhubarb and Nasturtium”

by Devon Thor, owner of Vagabond Pies in Victoria, took third prize ($200). Thor’s dough contained 10 per cent sourdough and her pie featured cultured cream, thyme, nasturtium leaves, fior di latte, schinkenspeck, goat cheese, lemon zest, pickled rhubarb and colourful flowers.

Esteemed judges for the event were Marzia Molatore, cookbook author, instructor and founder of Bella Cibo, Martin Barnett, executive director

August 2024 · CANADIAN PIZZA

PHOTO: COLLEEN CROSS, CANADIAN PIZZA

here was an energy to our west-coast Pizza Summit brought by a pizza community that shares goals, priorities, challenges and passion for creating great pizza.

On July 8 Selim Louis Dahmane was named Canadian Pizza’s Chef of the Year at the Pizza Summit West!

Dahmane, a first-time competitor in this event, is head chef at Gastronomy Gastown in Vancouver.

His winning pizza, “Passioni,” featured a mixture of four flours, lardo, watercress pesto, crushed almonds, whipped ricotta and truffle pecorino and aged balsamic drizzle.

Dahmane wins a trip to Las Vegas Pizza Expo in March 2025 and his cover profile in Canadian Pizza (page 14).

Fabrizio Busso earned second place

of the Baking Association of Canada, and Ilaria Baldan, executive director of the Italian Chamber of Commerce in Canada West.

At midday editor Colleen Cross led an informative Q-and-A sponsored

by TD Insurance: “Best Practices to Manage Risk in Your Pizza Business.”

Gagan Grover, Regional Business Development Manager Business Insurance, and Laurice Hinn, Regional Relationship Manager Business Insurance, TD Insurance, shared best practices to manage risk in your pizza business. Our speakers emphasized the importance of having protocols and training in place for staff to be prepared in the event of an emergency situation, of being clear on the extent to which you’re covered for business interruption and of revisiting your current insurance policy regularly.

The exciting industry trend event for pizzerias culminated in a Great Pizza Box Fold-Off in which Justin Tanada, co-owner of Cowabunga of far-flung Hamilton, Ont., bested competitors by folding 10 large boxes in 59.

86 seconds to win a $100 gift certificate from Annex (Pizza) Bookstore.

We extend a heartfelt thank-you to Sysco as our host and Platinum Sponsor – and especially Michael Audet who oversaw the event and managed the kitchen for competitors. We are grateful for the support of Saputo Foodservice as our Gold Sponsor, TD Insurance as our Session Sponsor, Lactalis Canada Foodservice as our Silver Sponsor and Stanislaus Food Products as our Site-Sponsor, as well as dedicated exhibitors Handtmann Canada and Seaside Paper Products! Thank you for supporting this key industry event that celebrates the art and science of professional pizza making in Canada.

And thank you to all competitors, attending pizzerias for bringing your energy and ideas to this annual event!

See you Oct. 21 at the Canadian Pizza Summit East at Faema Canada in Toronto! | CP

COVER STORY

JOURNEY OF SELF-DISCOVERY Meet Chef of the Year Selim Louis Dahmane of Gastronomy Gastown

“I got to see so many beautiful people and such beautiful ways to work with products,” Dahmane says. “Le Meurice was definitely a highlight of my career, but it was not easy. I was stressed, afraid to fail. I learned a lot about myself: how to take it easy, learn, listen, be myself as much as I could.”

He then shifted gears to work in a high-volume kitchen. “I like to study the operation and techniques in different restaurants,” he explains, acknowledging that when serving in high volumes, you have to do things differently than you would in a small bistro. “I wanted to learn the best way to fillet a fish, the best way to send out 400 dishes. I was willing to do everything.”

“Every place that I worked for in my culinary journey, I consider every step added a layer to my career.”

BY COLLEEN CROSS

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ADVENTURES IN CANADA Selim Louis Dahmane, head chef of Gastronomy Gastown and our newest Chef of the Year West, proudly displays his “Passioni” pizza at Pizza Summit West in June.

“The first year was amazing and I really fell in love with cooking. I got to read a lot of books about cooking and science.”

Dahmane decided to pursue a twoyear food engineering diploma that covered restaurant management, accounting, food costs, labour costs, food techniques and other business practices.

He completed his apprenticeship for the first year of this diploma at Le Meurice, the Michelin-starred restaurant established by renowned chef Alain Ducasse.

SOME CAREER HIGHLIGHTS: Le Meurice, Paris, France Toqué, Montreal David Hawksworth Group, Vancouver Gastronomy Gastown, Vancouver

Wanting to see a bit of the world, in 2018 Dahmane moved to Canada intending to stay one year and return to France full of experience and energy. Fortunately for Vancouver pizza lovers, he is still here.

Dahmane worked as a line cook then as chef de partie at Toqué in Montreal under chef Normand Laprise.

Moving to Vancouver in 2019, Dahmane had a chance to test his managerial skills working for David Hawksworth’s restaurant group in the catering section as chef de partie and sous chef. He says, “It was the first time I was dealing directly with managers. I had line cooks with me and I was telling them what to do.”

August 2024 · CANADIAN PIZZA

PHOTOS: CANADIAN PIZZA

hen Selim Louis Dahmane looks back, he realizes how his choices in life have brought him to where he is today. He is happy, healthy, putting in long days and evenings doing something he loves, learning, living in the moment but always thinking of opportunities for growth.

Born and raised in Paris, France, 30-year-old Dahmane, crowned our Chef of the Year West in June at Pizza Summit West, started out on a very different path studying sociology and economics at university. He enjoyed his studies but wondered if there was another path meant for him.

“I love food, I love cooking with my friends,” he says. “Every week we would gather and make a different type of food. A friend suggested I take one year and learn how to cook professionally. One year – see how it goes.”

While enrolled in a culinary program, he worked as a server at a large restaurant. He asked the chef to teach him what he knows – an apprenticeship. He completed one year in school, earned a diploma then alternated between two weeks in school, two weeks in the kitchen.

COVER STORY

‘Passioni’

By Selim Louis Dahmane Dough: Hydrated at 72%, the dough achieves an airy, fluffy and light texture, enhancing digestibility. It is a combination of four distinct flours: • Caputo Nuvola Super 0 (strong flour that supports high hydration, yielding an airy crust typical of Neapolitan-style pizzas) • Caputo Pizzeria 00 (medium-strong flour that provides extensibility and elasticity) • Whole-wheat red fife flour (ancient Canadian wheat variety, offering a nutty flavour) • Diastatic malt powder (improves fermentation flavour by supplying extra sugar and increasing enzymatic activity) Dough process: Use a traditional 25% biga using the Piergiorgio Giorilli method, fermenting in a specialized fridge at 18 C for 18 hours. The biga has 45% hydration with Nuvola Super and 1% yeast. This method results in a precisely balanced fermentation flavour. Ferment the dough for another 24 hours in the fridge at 4 C. Sauce: The sauce is made from foraged procini mushrooms, sautéed and deglazed with brandy, then blended with house-made crème fraîche [similar to sour cream] and ricotta using cow’s milk from The Farm House in Agassiz, B.C. Cheese: Taleggio cheese, which pairs perfectly with mushrooms due to its earthy flavour, smoked fior di latte and a sprinkle of pecorino.

Toppings: • Lardo (thinly sliced for its umami flavour) • Watercress pesto (adds a fresh flavour) • Crushed Marcona almonds (a sweet almond from Spain that provides crunchiness) • Whipped ricotta (settles all the flavours together with its creaminess) • Truffle pecorino (grated on top) • Aged balsamic drizzle (adds a sweet and sour flavour)

CANADIAN PIZZA · August 2024

Of his integration into Canada, the thoughtful chef says he learned to adapt himself more to Canadian culture, develop diplomacy and make his voice heard. In his words, “You can have a great idea but if you don’t know how to communicate it, it won’t go anywhere.”

In Vancouver, he met another great mentor and friend, Giuseppe Cortinovis, our 2019 and 2023 Chef of the Year, and turned his focus to pizza.

This had been a growing interest since working in a pizzeria in Montreal and participating in an informal bread competition at work. “From that moment, an interest in baking was growing inside me and became a real passion. Trying to deal with something you can’t see – it’s very interesting to me. When you make bread there’s something you don’t see – that is yeast.

Being in control of it, it’s still tricky every day. Knowledge and observation combined make you a good baker.”

In 2021 he took his first job as a manager. “I have a lot of respect for the Chef Hawksworth. He invited me to dinner with his family. I am grateful to have had him as a chef. He gave me the opportunity to be who I am and also to do the thing I wanted to do, which was make pizza.” Dahmane counts his promotion to chef of frozen pizza production at Hawksworth one of the highlights of his career. “I got to be involved in production and figure out how to make it better. I got to train a lot of people from around the world. I like to meet people from different parts of the world. I learned how to be a good manager. People are different in their reactions and noticing this makes you a better listener. We have to be aware of differences. Understanding those differences made me a better person, more confident and more passionate about what I was doing.”

“We started in a few shops selling 100-200 pizzas a week, when I left we were selling 3,500 pizzas a week. I got to be involved in every step. We went

from two to 15 employees. How grateful I was to have Chef Hawksworth trusting me – he had a blind trust in me. I had to face a lot of challenges, I had to brainstorm and come up with ideas, come up with the best way to produce as fast as possible. II was involved in product development. Every product at some point has some issue. I got to resolve issues myself by experimenting.”

After working for two-and-a-half years in pizza production, he took a break travelling to Italy, Morocco (his father’s country of birth) and Vietnam, he came back and took on the role of head chef at Gastronomy Gastown in Vancouver owned by co-directors Sahand Bigloo and Kiarash Tarikhi.

Dahmane has been enjoying his time at Gastronomy Gastown. “It was a challenge coming back to being a chef. I won’t say it was easy. You’re finding different ways of dealing with customers. Every day you have a small adventure. It was a different approach that I had to get back to.”

“I’m in the time of my life when I’m wanting to compete,” says Dahmane, who won the Vancouver Foodster award for pizza twice. “I like the way people were talking with each other at the Pizza Summit. I was really happy to exchange ideas with different people. Now I’m a bit more confident. I’m at the point in my life when I want more challenges.”

He’s looking forward to competing in Las Vegas – part of his prize is a trip to Pizza Expo – and is planning to take classes taught by other chefs.

“There is always something philosophical about pizza. There is a connection between every step and every action you take. This can only make you feel good and for your customers it’s important because you have a story.

They can feel the energy coming from your story. I’m just trying to be myself by explaining all those details. People are often amazed, which is not my direct goal but when people respond to that, it’s really nice.” | CP CanadianPizzaMag.com

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BUYERS GUIDE

2024 BUYERS GUIDE

& MANUFACTURERS DIRECTORY Alphabetical listings of manufacturers, suppliers and distributors of equipment, ingredients and supplies to the Canadian pizza industry

AB MAURI NORTH AMERICA 4240 Duncan Avenue, Suite 150 St. Louis MO 63110 e-mail: customerservice.abmauri@ abmauri.com Website: www.abmna.com Description: AB Mauri North America is a baking technology company that is passionate about baking and driven to assist customers achieve superior quality. Industrial and artisan bakers looking for a total resource – including iconic Fleischmann’s Yeast, quality ingredients, exceptional process optimization and customized technical service and support – can rely on us. Our product portfolio features a variety of traditional and clean label ingredients including: yeast; enzymes; baking powders; dough conditioners; softeners; oxidants; mold inhibitors; tortilla and frozen dough solutions; malts; syrups; and mixes, concentrates & blends for variety of breads, pastries, doughnuts, biscuits, cookies, crackers and more. For more information, please visit www.abmna.com.

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ADM MILLING AND BAKING SOLUTIONS CANADA 7585 Danbro Crescent Mississauga ON L5N 6P9 e-mail: mark.delapena@adm.com Website: www.adm.com Description: Our portfolio has everything you need to develop differentiated crusts consumers seek. From thin crust to Romano style, we have flours like our HarvestEdge™ Bakers Roses, HarvestEdge™ Three Stars and our HarvestEdge™ complete pizza mix and custom blends. ADM can bring you that edge in the pizza market.

ARDENT MILLS ULC 27 Reid Dr. Mississauga ON L5M 2B1 Tel: 855-407-4906 e-mail: info_ca@ardentmills.com Website: www.ardentmills.ca Description: Ardent Mills is the premier flour-milling and ingredient company, committed to innovation and the future of emerging nutrition. With our expansive portfolio of conventional and organic flour, gluten-free, and keto-friendly ingredients, we can help you create innovative products that consumers feel good about. We’re ready to provide you with the localised support, scale, insights and unmatched expertise you need to stand out and help grow your business.

Ardent Mills Canadian headquarters are in Mississauga, Ontario, with facilities located throughout Canada, the U.S., and Puerto Rico.

BSA WIBERG 6005 Boul. Couture Montréal QC H1P 3E1 e-mail: info@bsa.ca Website: www.bsawiberg.com Description: BSA WIBERG manufactures ingredient and seasoning blends for food processors such as pepperoni, tomato sauces, toppings and other specialty foods at pizzerias. We also work with restaurants to create seasoning mixes for their dishes. Furthermore, our company produces liquid sauces and marinades.

We have 3 sales offices in Canada: Montreal, Oakville, and Vancouver.

These offices serve Canada and the United States.

BSA WIBERG 931 Equestrian Court Oakville ON L6L 6L7 e-mail: info@wiberg.ca Website: www.bsawiberg.com Description: BSA WIBERG manufactures ingredient and seasoning blends for food processors such as pepperoni, tomato sauces, toppings and other specialty foods at pizzerias. We also work with restaurants to create seasoning mixes for their dishes. Furthermore, our company produces liquid sauces and marinades.

We have 3 sales offices in Canada: Montreal, Oakville, and Vancouver.

These offices serve Canada and the United States.

EARTHSTONE OVENS 6717 San Fernando Rd Glendale CA 91201 Tel: 800-840-4915 e-mail: info@earthstoneovens.com Website: earthstoneovens.com Description: Since 1987, Earthstone Ovens is manufacture of wood, gas and coal fired brick forno ovens.

EURO-MILAN DISTRIBUTING/FAEMA CANADA/MORETTI FORNI 115 Matheson Blvd. East Mississauga ON L4Z 1X8 Tel: 855-544-8600 e-mail: info@euromilan.com Website: www.euromilan.com and www.faema.ca Description: Proudly specializing in exceptional Foodservice Equipment and Products since 1986. We are exclusive Importer/Distributor for Moretti Forni Electric/Gas deck ovens and Electric Conveyor ovens.

We also supply CEKY Wood/Gas Fired Neapolitan ovens and carry full range of Pizza equipment and supplies. Euro-Milan’s success is defined by the Passion and Commitment to their customers.

We have state-of-the-art Culinary Kitchen located at 672 Dupont Street, Toronto - FAEMA Showroom that offers the perfect setting to acquire the knowledge and refine the skills that will provide your business with the perfect foundation for success. From comprehensive product explanation sessions with some of the largest equipment suppliers in the industry, to intimate and interactive learning events with Euro-Milan/Faema Culinary Academy very own Pizzaiolos, Gelateria, Baristas and Pasta Masters.

We welcome customers to test equipment prior to purchasing. Visit our websites: www.euromilan.com and www.faema.ca

August 2024 · CANADIAN PIZZA

BUYERS GUIDE

LACTALIS CANADA FOODSERVICE 405 The West Mall, 11th Floor Etobicoke ON M9C 5J1 e-mail: foodservicesales@ca.lactalis.com Website: lactaliscanadafoodservice. ca Description: BRINGING INNOVATION AND INSPIRATION TO THE TABLE FOR OVER 120 YEARS You can count on Lactalis Canada Foodservice to provide quality products, excellent service and customized attention to satisfy all your culinary and business needs.

At Lactalis Canada Foodservice, our mission is to be the premiere dairy solution provider for the Foodservice industry in Canada by offering the broadest range of high-quality products under the strongest and best-selling brands.

Our family brand portfolio includes: Galbani Professionale, President Professionnel, Cracker Barrel, siggi’s, Black Diamond, Lactantia, P’tit Quebec, Astro, Beatrice, iOGO, iOGO Nano, Marie Morin, Olympic, Balderson, Racolli and Mozzabene.

With local craftsmanship and our global expertise, we offer dedicated and customized attention to solve our customers’ culinary and business requirements throughout a wide variety of Foodservice operations.

CANADIAN PIZZA · August 2024

LALLEMAND BAKING 1620 rue Prefontaine Montreal QC H1W 2N8 e-mail: baking@lallemand.com Website: www.lallemandbaking. com Description: Lallemand Baking is a supplier of quality baker’s yeast and baking ingredients. With more than 100 years of baking experience and application development, our evolutionary mindset of drives customer value by providing innovative baking solutions. From a wide portfolio of baker’s yeast products to enzyme-based solutions dough development, we offer customized solutions for the pizza market.

Lallemand Inc. a privately-held Canadian company is a leading developer, producer and marketer of yeasts, bacteria and other microorganisms serving the baking, winemaking, distilling, ethanol, brewing, animal nutrition, dietary supplements, food, fermentation, pharmaceutical and plant care industries.

LESAFFRE CORPORATION 7475 West Main Street Milwaukee WI 53214 e-mail: b.hanes@lesaffre.com Website: www.lesaffrebaking.com Description: Lesaffre Corporation is a manufacturer of high quality Yeast and Dough Conditioners, which will provide: flavour, strength and the security to support your quality products.

MIMI FOODS- ARTISTIC DOUGH PRODUCTS 1260 Creditstone Rd. Vaughan ON L4K 5T7 e-mail: info@mimifoods.ca Website: www.mimifoods.ca Description: MiMi Foods is a specialized, wholesale dough manufacturer. Both BRC and HACCP certified, CFIA, and FDA approved facility. MiMi Foods is one of the few manufacturers that offer custom formulations. Our product line consists of Pizza Dough Balls in various sizes and many flour blends - Ciabatta - Flatbreads - Focaccia (variety) - Panuozzo Breads + Slider Buns - Roman and Pinsa Style Crusts (a 24 hour fermented dough, hand-stretched and stone baked crusts and baguettes) Pizza Crusts, Retail Ready packs, serving the foodservice, retail, and industrial industries. We pride ourselves in being unique in offering the option of custom formulations to our customers so you can differentiate yourself from your competitors. The perfect product may yet to be developed, so let our R&D team know what you’re dreaming of to give you a one-up on your competition.

Contact us for further details! Buon Appetito!

OK FROZEN DOUGH 4145 Spallumcheen Place Armstrong BC V0E 1B6 e-mail: info@okfrozendough.com Website: www.okfrozendough.com Description: OK Frozen Dough has been producing a wide variety of frozen bread & bun dough including pizza dough for over 25 years.

Quality, consistency,reliability, and competitive pricing is always our priority.

P&H MILLING GROUP – A DIVISION OF PARRISH & HEIMBECKER LTD. 1060 Fountain Street North Cambridge ON N3E 0A1 Tel: 800-621-0588 e-mail: sales@phmilling.com Website: www.phmilling.com Description: As the largest Canadian-owned milling company, the P&H Milling Group is comprised of eight flour mills strategically located across Canada. Functioning together as a national cohesive unit, we produce a diverse variety of products, known for their top quality, consistency, and healthy source of nutrition. We source wheat and peas from across Canada to produce flour, pea, durum, and cereal products. Our quality and service help our customers achieve their goals whether in Canada, the United States or around the world.

P&H Milling strives for excellence through integrity and teamwork to ensure all our products and services meet customer, regulatory and industry standard! Products: Hard Flour; Soft Flour; High Fiber Wheat Flour; Farina; Durum Semolina; Durum Atta; Organic Hard & Soft; Cereal - Bran, Wheat Germ; Pulse: Pea Protein; Pea Flour; Pea Starch; Pea Fibre.

PROLUXE CANADA 2220 Argentia Road, Unit 7 Mississauga ON L5N 2K7 e-mail: info@ishidacanada.ca Website: www.proluxe.com Description: Proluxe is a leading manufacturer of food preparation and cooking equipment designed for the most demanding commercial kitchens. From dough presses and grills to ovens and toasters, we make commercial kitchens more efficient through technology and innovation, without sacrificing food quality.

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BUYERS GUIDE

REISER (CANADA) LTD. 1549 Yorkton Court Burlington ON L7P 5B7 e-mail: salescn@reiser.com Website: www.reiser.com Description: From pizza dough dividing to topping production, from cheese shredding and depositing to vacuum and modified atmosphere packaging, Reiser is the one supplier that pizza producers trust for better, smarter processing and packaging solutions.

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SAPUTO DAIRY PRODUCTS CANADA G.P. 2365 chemin de la Côte-de-Liesse St-Laurent QC H4N 2M7 e-mail: foodservice@saputo.com Website: www.saputofoodservice. ca Description: Backed by 70 years of experience in meeting the evolving demands of the food service industry, Saputo Foodservice’s portfolio focuses on high-volume cheese varieties like Pizza Mozzarella Shred, Cheddar Shred, Grated or Shaved Parmesan, Bocconcini, Ricotta, and so much more! In addition, we cater to a pizzaiolo’s grocery needs as well, with pizza toppings, meats, tomatoes and flour amongst others.

All products are offered in the right format to meet the requirements of any restaurant.

And since industry needs are constantly changing, Saputo keeps a close watch on emerging trends, enabling it to innovate in other categories, such as plant-based products.

Saputo Foodservice: the cheese experts and your trusted partner.

SEASIDE PAPER PRODUCTS 9999 River Way Delta BC V4G 1M8 Tel: 877-946-1886 e-mail: info@seasidepaper.com Website: www.seasidepaper.com Description: Seaside Paper Products is Canadian manufacturer of many disposable paperboard foodservice products including Pizza Box Liners, Pizza Slice Boxes & Trays, Takeout Boxes and more!

SPRINGER’S MEATS INC. 544 Parkdale Ave N. Hamilton ON L8H 5Y7 Tel: 888-824-3012 e-mail: walterjr@springersmeats. com Website: www.springersmeats. com/trade/food-service-products. php?cat=w6jk758s84zd Description: Located in Hamilton, Ontario, Springer’s Meats Inc. is family-owned and operated business that has been proudly crafting top-quality pizza toppings for decades.

Crafted from the highest quality meats, Springer’s pizza toppings are the obvious choice for pizza perfection. Whether you prefer sliced, diced, or shredded, or our extensive Halal offerings, our toppings ensure optimum coverage, making every slice the best slice.

Springer’s pizza toppings are pre-cooked and ready-to-go, so you can effortlessly make every pizza great. Unlike other toppings, ours don’t shrink as much during cooking, releasing less grease and leaving behind only the exceptional taste you expect.

Choose Springer’s for a topping experience that transforms every pizza into a masterpiece.

August 2024 · CANADIAN PIZZA

@CdnPizzaMag 2023-04-14 9:10 AM

BUYERS GUIDE

PIZZA EQUIPMENT Automated Pizza Eqpt.

EURO-MILAN Distributing/ FAEMA Canada/Moretti Forni Proluxe Canada REISER (CANADA) LTD. Bagel Equipment REISER (CANADA) LTD. Bake Sheets EURO-MILAN Distributing/ FAEMA Canada/Moretti Forni Calzone Eqpt.

REISER (CANADA) LTD. Cappuccino Eqpt.

EURO-MILAN Distributing/ FAEMA Canada/Moretti Forni Cheese Handlers Lactalis Canada Foodservice REISER (CANADA) LTD. Coffee Eqpt.

EURO-MILAN Distributing/ FAEMA Canada/Moretti Forni

Conveyors EURO-MILAN Distributing/ FAEMA Canada/Moretti Forni

Food Processors Lactalis Canada Foodservice REISER (CANADA) LTD.

Dispensers REISER (CANADA) LTD.

Freezers EURO-MILAN Distributing/ FAEMA Canada/Moretti Forni

Display Cases EURO-MILAN Distributing/ FAEMA Canada/Moretti Forni Dough Eqpt.

EURO-MILAN Distributing/ FAEMA Canada/Moretti Forni Proluxe Canada REISER (CANADA) LTD. Dough Mixers EURO-MILAN Distributing/ FAEMA Canada/Moretti Forni Equipment EURO-MILAN Distributing/ FAEMA Canada/Moretti Forni REISER (CANADA) LTD. Espresso Eqpt.

EURO-MILAN Distributing/ FAEMA Canada/Moretti Forni

Grinders REISER (CANADA) LTD. Heat Lamps EURO-MILAN Distributing/ FAEMA Canada/Moretti Forni Meat Nugget Forms REISER (CANADA) LTD. Mobile Kitchens EURO-MILAN Distributing/ FAEMA Canada/Moretti Forni Oven Accessories Earthstone Ovens EURO-MILAN Distributing/ FAEMA Canada/Moretti Forni

Ovens BSA WIBERG BSA WIBERG Earthstone Ovens EURO-MILAN Distributing/ FAEMA Canada/Moretti Forni Proluxe Canada Packaging Eqpt.

REISER (CANADA) LTD. Packaging Machinery REISER (CANADA) LTD. Panzarotti Eqpt.

EURO-MILAN Distributing/ FAEMA Canada/Moretti Forni Pasta Eqpt.

EURO-MILAN Distributing/ FAEMA Canada/Moretti Forni Pizza Making Eqpt.

Earthstone Ovens EURO-MILAN Distributing/ FAEMA Canada/Moretti Forni Proluxe Canada REISER (CANADA) LTD.

Restaurant Eqpt.

EURO-MILAN Distributing/ FAEMA Canada/Moretti Forni Proluxe Canada Slicers/Dicers BSA WIBERG BSA WIBERG REISER (CANADA) LTD. Toasters Proluxe Canada Tortilla Eqpt.

Proluxe Canada REISER (CANADA) LTD. Tunnels EURO-MILAN Distributing/ FAEMA Canada/Moretti Forni Used Eqpt.

EURO-MILAN Distributing/ FAEMA Canada/Moretti Forni REISER (CANADA) LTD.

FOODS & INGREDIENTS Appetizers Lactalis Canada Foodservice MiMi Foods- Artistic Dough Products

CANADIAN PIZZA · August 2024

Baking Ingredients AB Mauri North America ADM MILLING AND BAKING SOLUTIONS CANADA Ardent Mills ULC Lactalis Canada Foodservice Lallemand Baking LESAFFRE CORPORATION P&H MILLING GROUP – A Division of Parrish & Heimbecker Ltd.

Baking Powder AB Mauri North America Lallemand Baking LESAFFRE CORPORATION Beverages (cold) Lactalis Canada Foodservice

Bread Products AB Mauri North America ADM MILLING AND BAKING SOLUTIONS CANADA Ardent Mills ULC MiMi Foods- Artistic Dough Products OK Frozen Dough P&H MILLING GROUP – A Division of Parrish & Heimbecker Ltd.

Cheese Lactalis Canada Foodservice Saputo Dairy Products Canada G.P. Cheese Alternatives Saputo Dairy Products Canada G.P.

Breading Ardent Mills ULC

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BUYERS GUIDE

PIZZA EQUIPMENT Crust Mixes AB Mauri North America ADM MILLING AND BAKING SOLUTIONS CANADA Ardent Mills ULC P&H MILLING GROUP – A Division of Parrish & Heimbecker Ltd. Crusts AB Mauri North America Ardent Mills ULC MiMi Foods- Artistic Dough Products Dairy Products Lactalis Canada Foodservice Saputo Dairy Products Canada G.P. Desserts AB Mauri North America Lactalis Canada Foodservice Saputo Dairy Products Canada G.P. Desserts (Frozen) Lactalis Canada Foodservice Dough AB Mauri North America Ardent Mills ULC LESAFFRE CORPORATION MiMi Foods- Artistic Dough Products

Flavours LESAFFRE CORPORATION

Fresh Baked Goods AB Mauri North America

Flour ADM MILLING AND BAKING SOLUTIONS CANADA Ardent Mills ULC EURO-MILAN Distributing/ FAEMA Canada/Moretti Forni Saputo Dairy Products Canada G.P.

Frozen Baked Goods AB Mauri North America MiMi Foods- Artistic Dough Products

Foods & Ingredients AB Mauri North America ADM MILLING AND BAKING SOLUTIONS CANADA Ardent Mills ULC EURO-MILAN Distributing/ FAEMA Canada/Moretti Forni Lactalis Canada Foodservice LESAFFRE CORPORATION MiMi Foods- Artistic Dough Products OK Frozen Dough P&H MILLING GROUP – A Division of Parrish & Heimbecker Ltd. Saputo Dairy Products Canada G.P. Springer’s Meats Inc.

Herbs BSA WIBERG

Frozen Pizza AB Mauri North America MiMi Foods- Artistic Dough Products

Pizza toppings?

Springer’s has you covered.

Contact Walter today at walterjr@springermeats.com

Sandwich Items

MiMi Meat_2.75x1.5_SVA.indd Foods- Artistic Dough 1 PZ_Springer's

Meat Products Saputo Dairy Products Canada G.P. Springer’s Meats Inc. Mixes AB Mauri North America ADM MILLING AND BAKING SOLUTIONS CANADA Ardent Mills ULC Lactalis Canada Foodservice Prepared Foods MiMi Foods- Artistic Dough Products Prosciutto Saputo Dairy Products Canada G.P.

Products

Sauces BSA WIBERG Lactalis Canada Foodservice Saputo Dairy Products Canada G.P.

Syrups EURO-MILAN Distributing/ 2024-07-26 11:56 AM FAEMA Canada/Moretti Forni Tomatoes & Prod.

Saputo Dairy Products Canada G.P. Toppings Saputo Dairy Products Canada G.P. Springer’s Meats Inc.

Seasonings BSA WIBERG Snack Foods Lactalis Canada Foodservice MiMi Foods- Artistic Dough Products

Yeast AB Mauri North America Lallemand Baking LESAFFRE CORPORATION

Spices BSA WIBERG

SUPPLIES & SERVICES Boxes Seaside Paper Products Brushes EURO-MILAN Distributing/ FAEMA Canada/Moretti Forni

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Consulting Services EURO-MILAN Distributing/ FAEMA Canada/Moretti Forni

Dough Boxes EURO-MILAN Distributing/ FAEMA Canada/Moretti Forni

Containers Seaside Paper Products

Educational Materials EURO-MILAN Distributing/ FAEMA Canada/Moretti Forni

Lids Seaside Paper Products Packaging Supplies Seaside Paper Products Paper Products Seaside Paper Products Pizza Pads Seaside Paper Products

Smallwares EURO-MILAN Distributing/ FAEMA Canada/Moretti Forni Supplies & Services EURO-MILAN Distributing/ FAEMA Canada/Moretti Forni Trays Seaside Paper Products August 2024 · CANADIAN PIZZA

COME JOIN US!

Where we crown the Pizza Chef of the year for the East!

In order for us to make this happen, support and recognize talented Pizza Chefs across Canada, we need you!

TAP INTO PIZZA TRENDS AND COMMUNITY!

SUMMIT

Bring your signature pizza to the Chef of the Year Competition, see how it stacks up and vie with other pizzerias to win a trip to compete at the Las Vegas Pizza Expo!

IT’S FREE TO PIZZERIAS AND THEIR TEAMS!

REGISTER NOW AT CANADIANPIZZASHOW.CA!

Oct. 21 2024, at Faema Culinary Academy 672 Dupont Street, Toronto, ON M6G 1Z6

Gold Sponsor:

Speaker Sponsor:

To sponsor or exhibit, contact: Stephanie Jewell, sjewell@annexbusinessmedia.com

PZ_SUMMITEAST_HP_AUG24_ASK.indd 1

THE PIZZA BIBLE Scan code to buy this book

2024-07-22 2:14 PM

The Pizza Bible is a complete master class in making delicious, perfect, pizzeria-style pizza, with more than seventy-five recipes covering every style you know and love, as well as those you’ve yet to fall in love with.

This book is a comprehensive guide, covering nine different regional styles – including standards like Neaploitan, Roman, and Chicago, as well as renowned pizza sub-specialties like St. Louis and Californian. $35.00 | Item# 1607746058

Educational Resources for Industry Professionals | 877-267-3473 | annexbookstore.com

CANADIAN PIZZA · August 2024 PZ_BOOKSTORE_HALF_AUG24_GWJ2.indd 1

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2024-07-18 10:49 AM

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 over 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 easy pizzeria marketing ideas to maximize your revenue

I

f you run a small pizzeria, restaurant, or a large restaurant chain, you must have a marketing plan to get ahead of the competition, reach a great number of customers and boost your revenue.

A comprehensive marketing strategy will allow you to reach many existing and potential customers. I recommend you review your plan with your team every three months. Here are seven quick and easy pizzeria marketing ideas to maximize your revenue.

1. Use mouthwatering images to attract customers to your online menu When people browse your online menu, they should immediately be attracted by the pictures they see.

Posting pictures of your pizza is a great way to get people into your pizzeria.

Colourful and high-quality photos are crucial in online pizza marketing because they draw customers’ attention and trigger hunger.

Go to YouTube and type something like “How to take the best photos on your iPhone” or “How to take the best photos of your pizzeria.” You will see tons of different and easy ways to do this using your iPhone.

Photography can make or break the way you present your pizzeria.

You may also consider hiring a professional photographer, which is a small investment to make your food more enticing. You can also reuse these images as much as you want on your website, social media, and in various ad and promotion campaigns.

2. Add your branding to EVERYTHING Consistent branding is vital in establishing trust and recognition among 22

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your customers. You must add your logo, brand colours and website information to your menus, brochures, flyers, packaging, coffee cups, in-store posters, signage, delivery vehicles, website and social media channels.

Make sure your branding reflects your pizzeria’s identity including your logo, website and marketing materials.

3. Improve customer satisfaction using QR codes

Choose colours that reflect your brand and something that will stand out in your area.

QR codes are a great pizza marketing idea to give customers more information about your pizzeria. These codes can be placed on your menus, flyers, brochures, pizza boxes, etc. When customers scan these codes, they are linked to your website, social media pages or online ordering page. Implementing a QR code menu will speed up the ordering process and increase sales.

4. Send email updates

I highly recommend you review your marketing plan with your team every three months.

Email marketing is a great way to keep your customers updated on what’s going on at your pizzeria. By now, I would presume that you have a decent customer database. You should start sending out weekly or monthly newsletters telling customers about your specials, upcoming events and new menu items.

This is one of the most important pizza marketing ideas and one of the easiest ways to reach customers and encourage them to place an order or to view your promotions and discounts.

5. Use social media marketing Nowadays, everything revolves around social media, and a solid online presence is necessary. Social media platforms like Instagram, Facebook, and Twitter (X) are great ways to reach potential customers. Did you know

more than half of consumers discover new pizzerias or restaurants through platforms like Instagram and Facebook?

Use your social media channels to promote your pizzeria by posting mouthwatering photos, new menu items, pizza specials, events, settings and strategic promotions. Use unique hashtags to increase sales and awareness of your pizzeria.

You should also run social media ads specifically targeting people living in or around your pizzeria.

6. Use eye-catching signs To grow your business, you need your message to be seen. Approximately 80 per cent of potential customers live or work within a five-mile radius of your pizzeria. You need to have mouthwatering pizza images to encourage them to read your signs. Your signs should be designed in a way that no one can ignore.

Let your content breathe with negative space and don’t try to include too much text or too many photos. Use three to five colours of your colour palette, limit the number of fonts, but use a large enough text size for legibility. Colours have great eye-catching potential and will significantly impact how your signs are perceived. Choose colours that reflect your brand and something that will stand out in your area.

7. Request reviews from customers Many consumers read reviews when searching for food. Think about the number of times you have chosen a particular restaurant either because of what its reviews say or simply because it has reviews. Positive reviews build trust and help your pizzeria rank higher in search engine results.

There are various ways to ask your customers for honest reviews, such as in person, over the phone, via your company email, website, social media, or on your in-store materials or receipts. | CP August 2024 · CANADIAN PIZZA

Accurately divide your entire line of pizza dough

Vemag 500 Pizza Dough Divider n Gently handles even the stiffest dough

n Easily adjustable to scale a wide range of

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Watch video 2023

www.reiser.com Reiser Canada • Burlington, ON • (905) 631-6611 Reiser • Canton, MA • (781) 821-1290 Reiser UK • Milton Keynes, Bucks • (01908) 585300

Round pizza, Roman-style, Neapolitan? Modern bakery or traditional pastry? Multi production or single product? The possibilities are many.

VISIT OUR TORONTO SHOWROOM 672 Dupont Street

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