Watch live demonstrations of our industry-leading Vemag Pizza Dough Dividers
n Gently handles even the stiffest dough
n Easily adjustable to scale a wide range of pizza dough portions
n Divide to exact weights
n No divider oil needed
n Increase production and grow your business
September 14-17, 2025 | Las Vegas, NV | Reiser Booth 3225
Vemag 500 Pizza Dough Divider
DEPARTMENTS
6 From the Editor Motivating staff
8 Industry News Movers, shakers, legislation and news you can use
10 The Pizza Chef Woman in pizza, part 2 17 Making Dough with Diane Eight easy ways to create a successful menu
ONLINE
Embracing heritage and ancient grains and freshly milled flours Farmers, millers, bakers, pizza chefs and educators shared perspectives on working with freshly milled ancient and heritage grains in a unique day-long workshop and conference at Edmonton’s NAIT. See photos, learn what they discussed and find out about more FMB events in London, Ont., and Moncton.
COVER STORY
10 All fired up
Brittany Sage achieves success and independence at a young age as owner of Vinni’s Pizza in Stratford, Ont.
By Colleen Cross
12 Buyers Guide ManufacturersandDirectory
Find information to help you upgrade your pizzeria’s equipment, find ingredients and stock up on supplies
ON THE COVER
Brittany Sage owns the pizzeria where she worked as a teenager. Learn more about her inspiring story starting on page 10.
18 Big ideas from Germany
IBA in Duesseldorf featured big ideas and new products to take bakeries and pizzerias into the future
By Colleen Cross
20 Innovation in Calgary
Our first Canadian Pizza Summit in Calgary was a hub for operators and their teams and a showcase for trends
By Canadian Pizza Staff
FROM THE EDITOR
BY COLLEEN CROSS
Motivating your team
Staffing still tops the list of concerns for pizza owners and operators. Even when they tell us they have great, longtime employees and a good team rapport, no one takes this for granted that things will stay status quo.
My next question is always, “What’s your secret?” Many answer that they’ve been lucky. Then, after a moment’s thought, they talk about having been in the community for a long time and getting referrals through word of mouth. Which isn’t luck at all but evidence that they’re doing something right: paying fairly, showing empathy, fostering a safe and pleasant atmosphere, and being flexible enough to help staff maintain a healthy work-life balance.
Sometimes they describe concrete steps they’ve taken to attract and retain good staff. For example, Albin Jose Tomas, owner of Black Cat Pizzeria in St. John’s, told us he had employees in mind when he decided to implement a four-day work week made up of longer shifts. “The experienced people want those longer hours. It’s nice for the operator and very nice for the employees as well so they are assured at least two days off in a row. All of my staff get a consistent three days off.” Tomas will be featured in an upcoming article on pizzerias across Canada.
These days it’s important to satisfy both customers and your employees.
An article called “Worker shortage? Lack of decent work? What’s really vexing Canadian restaurants,” published by the University of Guelph in Ontario in September 2021, focuses on a hard truth that still is important to address.
It was written just as we’d turned a corner on the pandemic and starting to look ahead by Bruce McAdams, professor at University of Guelph in the Gordon S. Lang School of Business and Economics and the School of Hospitality, Food and Tourism Management, and student Rebecca Gordon. McAdams has more than 20 years of leadership experience at Darden Restaurants and Oliver & Bonacini Restaurants. He knows his stuff.
In the article, McAdams suggests the problem may be less of a “labour shortage” and more of “a
retention issue fuelled by a lack of decent work.”
McAdams understands the challenges of hospitality, including the struggles of the independent operator. He’s encouraging operators to ask themselves, “Am I doing everything I can to create a positive, productive and respectful workplace?”
Working in restaurants can be stimulating and a good fit for the right person. Or any person. The skills learned in such a setting can be applied to almost any other career. You learn how to prioritize and manage your time. You learn how to communicate effectively with customers, coworkers and your employer. You learn food safety. You learn how to hustle and be accountable to the team.
Making a case for working at your pizzeria –showing people why they should work for you – is a good strategy for your recruitment campaign. Many pizzerias have a page on their website from which potential staff can apply for work. This is a great place to display that message and boast about the benefits and great aspects of your business.
Everyone wants a healthy paycheque, job stability and benefits. Beyond that, employees want flexibility in work schedules and in understanding employees’ lives outside of the workplace and their need for a healthy work-life balance.
Employees may be looking for opportunities to build their skills and advance through trying on different roles (as when a server takes over as hostess or a prep person learns recipes).
Technology such as apps that allow for shift-swapping and immediate feedback can be the key to engaging Gen Z staff in a way they prefer.
Finally, a line from Julie Fitz-Gerald’s excellent article – “Is money everything?” – from a past issue delivers advice from smart pizzeria owners and shares the importance of listening to staff.
“Building a positive environment and culture where employees can thrive is a concept that rings true across the industry. Managers who can motivate their staff, listen and understand their concerns, and bring all employees into the team fold will achieve much higher rates of success where employee retention is concerned.” | CP
August 2025, Vol. 31, No. 4
READER SERVICE
Print and digital subscription inquiries or changes, please contact Angelita Potal, Customer Service
Administrator
Tel: (416) 510-5113 Fax: (416) 510-6875
Email: apotal@annexbusinessmedia.com
Mail: 111 Gordon Baker Rd., Suite 400, Toronto, ON M2H 3R1
Adam Szpakowski aszpakowski@annexbusinessmedia.com
CEO Scott Jamieson sjamieson@annexbusinessmedia.com
MAILING ADDRESS
P.O. Box 530, 105 Donly Dr. S., Simcoe, ON N3Y 4N5
Publication Mail Agreement #40065710 Printed in Canada ISSN 1203-6838
Published six times per year (Jan/Feb, Mar/Apr, May/Jun, Jul/Aug, Sept/Oct, Nov/Dec) by Annex Business Media
SUBSCRIPTION RATES
Canada – 1 Year $ $27.03 (+ applicable tax)
Canada - 2 Years $42.84 (+applicable tax) USA – 1 Year $55.59 (CDN) Foreign -1 Year $69.36 (CDN)
Occasionally, Canadian Pizza Magazine will mail information onbehalf of industry-related groups whose products and services webelieve may be of interest to you. If you prefer not to receive thisinformation, please contact our circulation department in any ofthe four ways listed above.
Find reliable baking ingredients — so you can focus on everything else. Saf Pro® by Lesaffre provides clean label dough improvers and fortification agents to help you Deliver Pro® Results.
INDUSTRY NEWS
TRENDS
Canadian restaurants adding items to menus, especially entrées and appetizers: Technomic
Overall, item counts on Canadian restaurant menus are growing year over year, with average item counts for all meal parts showing an increase of 7.8 per cent, and entrées and appetizers seeing the steepest increases, according to Technomic’s newest Ignite Menu data for the first quarter of 2025.
Within entrées, rice dishes, taco and taquito entrées, and bowls – namely, pork bowls at nearly 25 per cent – saw the most growth on menus, the research firm reported in its latest Industry Insights summary. Appetizers that grew year over year include specialty breaded appetizers, burgers and sandwiches, and wings.
Menu item count growht over last year (Q1 2024-Q1 2025):
• Entrée +9.6%
• Appetizer +8.4%
• Kids menu +6.6%
• Side +6.0%
• Add-on +5.9%
• Non-alcohol beverage +4.6%
• Dessert +3.2%
• Overall +7.8%
When it comes to pricing, kids menus had the steepest price hike, up nearly five per cent, driven by upticks of almost 17 per cent in kids beverage prices.
The fastest-growing healthy claims on menus included traditional health cues alongside sourcing claims, such as non-fat, dairy-free and cage-free. The fastest-growing proteins on menus included a wide range of protein types, such as pollock, back bacon, salumi and chicken thigh.
SMALL BUSINESSES
Atlantic Canada’s small businesses call for compensation for construction disruptions
With nearly seven in 10 small businesses having experienced disruptions due to construction projects across the country, the Canadian Federation of Independent Business continues to urge provincial and municipal governments in Atlantic Canada to
ON THE WEB
Mayors of Windsor and Cornwall, Ont., promote friendly pizza rivalry; How pizza omakase became a trend and where to try it; Tuscan Wolf Pizzeria to open new location at Toronto’s harbourfront | FOR MORE PIZZA NEWS, check out our website, canadianpizzamag.com
compensate small businesses when construction interrupts business operations.
As highlighted in CFIB’s report Hard Hats and Hard Times: Public Construction Impacts on Small Businesses, 22 per cent of business owners reported that disruptions have had a major impact on their business. When public construction projects extend beyond their established timelines, it prolongs the impact of these disruptions. While each construction project is unique in its duration, scale and disruptiveness, the most common issues affecting 58 per cent of businesses are traffic congestion, dust, debris, and noise. Customers and staff having trouble accessing their
business or finding parking, significant stress and lack of notice also impact small businesses in construction zones.
More than two-thirds of businesses say they should be compensated by government when a public construction project has a major impact on their operations. Currently Calgary and Montreal have established construction mitigation funds to support small businesses, CFIB said in a news release. The organization urges municipal and provincial governments in Atlantic Canada to support small businesses during periods of major construction by establishing comprehensive construction mitigation plans.
October 20, 2025 at Faema 672 Dupont St Suite 201, Toronto, ON M6G 2A1
In order for us to make this happen and gain National support and recognition of Pizza Chefs and their talents across Canada, WE NEED YOU!
Bring your signature pizza to the Canadian Pizza Summit East and Chef of the Year Competition, see how it stacks up and vie to win a trip to compete at the Las Vegas International Pizza Expo!
Connect with a creative Canadian Pizza community! Pizzeria, bakerycafé and restaurant owners, operators, managers and your teams, find your pizza community and get up to date on the latest pizza trends? In one exciting Monday, you can see how top pizza makers are innovating! Get connected with your pizza community of chefs, operators and pizzafocused suppliers of equipment, tools, ingredients and services.
ALL FIRED UP
Brittany Sage, Vinni’s Pizza, Stratford, Ont.
BY COLLEEN CROSS
Brittany Sage has a great last name because the seasoned pizzeria owner seems wise beyond her 30 years.
Sage owns and operates Vinni’s Pizza in Stratford, Ont., and she has an interesting history with this longtime Stratford Mall pizza spot in the town known for Shakespearean theatre and as the birthplace of pop star Justin Bieber.
“We’re the oldest store in the mall and we’re actually the oldest pizza place in Stratford,” Sage says in a conversation with Canadian Pizza in July. “Vinni’s has been open for 32 years and I’ve owned it for the last nine years.”
Working at Vinni’s was Sage’s first job at age 15. Five years later at age 20, after owner Deb Seigner was ready to retire, Sage took a risk and bought the business. She’d been out of high school for two years and in search of a career.
It’s hard to start any business but for someone so young to do it is unusual. Sage recently received recognition in the form of a Canadian Global Award as one of the top 20 outstanding businesses among 1,500 worldwide by the publication Humble Beginning Stories.
“It did give me a boost,” she says. “I’ve come a long way and sometimes I don’t think I give myself enough credit. It was really nice to be recognized on that scale. Sometimes you just need to step back and think of the things you’ve overcome.”
Many times Sage felt the urge to give up. “We all go through that and have those type of emotions and feelings,” she reflects. “The pandemic did a huge number on my business. I got the $60K loan from the government, but with everything being closed and still having to pay rent and all the utilities and the bills that come with that, COVID ended up putting my business $100,000 in debt. I don’t think people understand how long it takes to bounce back.”
“The mall is just not as busy as it used to be,” she says. “You don’t see the same volumes of people coming out, and with the cost of living being so expensive, a lot of people don’t have the extra money right now to be spending.”
•
•
•
•
•
COMMUNITY SUPPORT
Yet, she doesn’t feel alone. She is encouraged by moral support from her former employer, who is always ready with advice, and many regular customers keen to support the business. “Not only have I been able to watch my community grow up and families have children, but my community has also watched me grow up. I’m just very thankful to have a full community of so much support.”
Sage recently was compelled to raise prices on her menu. “Most people are very understanding,” she says. “It was long overdue. I have bills to pay.”
Vinni’s features a red-and-whitechecked 1950s look and Sage makes
Brittany Sage owns and operates Vinni’s Pizza in Stratford, Ont., where heart-shaped pizzas are a specialty. Sage worked in the business as a teenager, then assumed ownership at age 20.
FEATURED PIZZAS AT VINNI’S:
Dill Pickle
Butter Chicken
BBQ Chicken Bacon
Pulled Pork
Hawaiian
pizzas using a conveyor oven. The menu includes taco-style pizza, pulled-pork pizza and her signature heart-shaped pizza.
She also sells a popular taco salad, lasagna, soups, wraps, milkshakes and more.
HANDMADE DOUGH COST-EFFECTIVE
The crust, on the thinner side, is fluffy yet crunchy. “It’s not a pizza you’re going to get stuffed on,” Sage says, adding that she makes the pizza dough fresh by hand every day.
When Sage assumed ownership, the dough was brought in by a supplier. When they lost their dough supplier, she decided to make the dough by hand every day. “It’s a lot more work, but it’s more cost-effective, and our customers love the quality and freshness,” she says. “It’s definitely worth it.”
She is grateful to former owner Seigner for encouraging and mentoring her. “I wanted to be the type of boss she was to me. She’s the sweetest, kindest person. Such a calm, peaceful, loving woman to work for.”
She had five employees before the pandemic. However, since May 2024 the entrepreneur has been holding down the fort on her own every day – 11-8 most days – and delivers through Skip the Dishes as she pays off the COVID loan.
She has occasional, strong support from Evelyn Wagler, who has worked at Vinni’s for about two decades. “We worked together for the former owner,” Sage says. “Then I became her boss, which is weird.”
People she deals with daily have been surprised by her young age in such a responsible role. “When I first took over at 20, so many people, the people who knew my age, were shocked and supportive,” Sage says. Others thought she was older but looked young for her age. People assumed older employees were the boss. “We had a chuckle,” she says.
Sage says a lot of people doubted her ability to overcome the challenges of ownership. “I gave up my 20s for this place, and not just my 20s, but a lot of things. I didn’t grow up partying and, you know, hanging out with my friends. I didn’t have the normal experiences because I had a huge responsibility on my hands and that was always my main focus and my priority.”
features a red-andwhite-checked 1950s look.
‘That anxiety went away a few months after becoming owner. I was too busy to be anxious.’ – Brittany Sage, owner, Vinni’s Pizza
When she was very young, she imagined being a singer or guitarist – talents she cultivates – but she also could see herself in a leadership position. “The only thing that matters is that you believe in yourself and know what you’re capable of.”
Before buying the business, she told herself that it would be a commitment of only five years and that she could move on if she wanted to. “I remember the constant anxiety. Just taking that huge step . . . but I never doubted it. I knew it would be great for me. That anxiety went away a few months after becoming owner. I was too busy to be anxious.”
“Now I can’t imagine doing anything else.”
’IT
PUTS
THE FIRE UP UNDER YOU’
Sage told very few people about this life move because she believed some family members might talk her out of it. “I didn’t want any negativity, so I was going to have the blinders on, and no one would talk me out of it.”
She lived with her aunt and grandfather, who co-signed to help her get a business loan. She paid off the five-year loan in a year-and-a-half.
She finally told her parents on the day she took over ownership. “It felt really great,” she says. “They were surprised. I thought, ‘I know you doubt me, but I’m going to prove you wrong. I’m going to be successful at this. I put my heart and soul into it, and you’re going to watch me be successful at something I love doing.”
“Not everyone is supportive and sometimes I think that that actually drives us more to be able to prove the doubters wrong. It puts that fire up under you.”
Sage says inner strength has helped her weather the challenges. “It’s not necessarily about the physical but it’s a mental game. It’s the same thing at the gym. When you put your mind to something, you’re capable of more than you think you are.” | CP
Vinni’s
2025 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.
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
6860 Century Ave. Mississauga ON L5N 2W5
Tel: 888-295-9470
e-mail: info_ca@ardentmills.com
Website: www.Ardentmills.ca
Description: Ardent Mills offers the industry’s broadest range of flours, pizza mixes, blends and specialty products, available organic, customized to meet your needs and backed by unrivaled technical support & customer service.
BSA WIBERG INC.
6005 Boul. Couture
Montréal QC H1P 3E1
e-mail: info@bsawiberg.com
Website: www.bsawiberg.com
Description: At BSA WIBERG, we specialize in crafting high-quality ingredient and seasoning blends tailored for food processors and culinary professionals. From bold pepperoni spices and rich seasoned tomato sauces to custom toppings and specialty blends, our products elevate the flavour of pizzas and other signature dishes. We also collaborate closely with restaurants to develop unique seasoning mixes that bring their culinary vision to life. In addition, our expertise extends to producing premium liquid sauces and marinades that enhance taste and consistency across a wide range of applications.
With dedicated sales offices in Montreal, Oakville, and Vancouver, we proudly serve clients across Canada and the United States, delivering exceptional service and flavour innovation coast to coast.
EARTHSTONE OVENS
6717 San Fernando Rd
Glendale CA 91201
Tel: 800-840-4915
e-mail: info@earthstoneovens.com
Website: earthstoneovens.com
Description: At EarthStone Ovens, we’re redefining the art of woodfired cooking with precision-engineered, American-made ovens that deliver exceptional performance and timeless style. Our ovens are built to meet the highest standards of quality, durability, and efficiency, providing an unmatched cooking experience. From wood-fired pizza to slow-roasted meats and artisan breads, EarthStone Ovens are designed for versatility, heat retention, and superior flavor. Each oven is handmade by skilled artisans using premium materials, ensuring that every piece is built to last and perform for years to come. Our unique thermal engineering ensures even heat distribution, allowing for perfect cooking every time. EarthStone Ovens combines old-world craftsmanship with modern design to deliver the best in wood-fired cooking.
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
LACTALIS CANADA FOODSERVICE
405 The West Mall, 11th Floor
Etobicoke ON M9C 5J1
e-mail: foodservicesales@ca.lactalis.com
Website: lactaliscanadafoodservice.ca BRINGING INNOVATION AND INSPIRATION TO THE TABLE FOR OVER 120 YEARS
Description: At Lactalis Canada Foodservice, we’re more than a dairy supplier - we’re your culinary companion on every plate and at every service. We strive to inspire and empower Canada’s Foodservice industry with the widest selection of highquality dairy products, proudly offered 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 variety of Foodservice operations.
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! Winner of the Canadian Grand Prix Innovation Award for Excellence in Ethnic Product!
OK FROZEN DOUGH
4145 Spallumcheen Place
Armstrong BC V0E 1B6
e-mail: channce@okfrozendough. com
Website: www.okfrozendough.com
Description: Locally Sourced, Freshly Crafted, & Perfectly Sized Great pizza starts with great dough. That’s why we proudly offer the highest-quality frozen pizza dough, made right here in Canada with 100% locally sourced ingredients. Whether you’re an individual pizzeria, restaurant, or rapidly expanding franchise, we make customized dough that is crafted to ensure the perfect foundation for every pizza.
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 milling company, the P&H Milling Group is currently comprised of seven flour mills strategically located across Canada, with our new state-of-the-art milling facility scheduled for completion by the fall of 2026 in Red Deer County, Alta. 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.
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.
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 plantbased 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!
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.
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.
Eight easy ways to create a successful menu
Your menu can mean the difference between a customer placing an order at your pizzeria and a customer deciding to go elsewhere. A well-designed menu will make it easier for your customers to choose and increase the average order size. Creating a successful pizza menu requires careful planning and strategic thinking.
It is your most effective marketing tool. Treat it accordingly. Here are eight easy ways to create a successful menu for your pizzeria.
1. Make a list of all your menu items
A clear structure is the foundation of a great menu. Have a team meeting to discuss and streamline your items. Take the time to write out all the dishes you want on your menu, including sides, appetizers, mains, combos, meal deals, desserts and beverages. Use an Excel spreadsheet, a Google Doc or simply a pad of paper. Putting similar menu items together will help your customers find what they are looking for quickly. Don’t have a crowded or messy menu: your customers will feel confused or overwhelmed.
2. Use mouth-watering descriptions
Words sell. Proper menu descriptions are a key factor in your customers deciding what to order. Instead of just listing ingredients, describe the flavour, texture and feeling. Include words that tantalize the senses, such as creamy, crispy, fresh, melty, wood-fired, zesty, slow-roasted, stone-oven pizza, home-style, hand-tossed crust or rich. Be sure to highlight your unique ingredients and savvy preparation methods.
3. Organize menu items into sensible categories
Organize your sections into clear categories, and group your dishes and food items accordingly, making it easy for the reader to understand. For example, include appetizers, salads, pizzas, pasta, drinks and desserts. The layout of your menu will significantly impact what guests order. Always highlight and place high-profit items, such as drinks, desserts and add-ons, in prime locations where eyes naturally focus first.
This is the proper psychological flow of a menu: 1. Appetizers, 2. Salads and soups, 3. Main pizzas, 4. Special items, 5. Desserts and beverages.
Remember that your customers will be less inclined to order more items if they struggle to navigate your menu.
4. Use clever menu placement and engineering
The “Golden Triangle” is the principle that, when customers are looking at a standard twoor three-fold menu, their eyes typically move in a triangular motion. They start in the middle of a page, then move to the top right, then the top left. So, where you place your items on your menu matters greatly. Many customers notice when high-margin dishes are spotlighted at the top, centre, and upper-right corner of your menu, and most particularly if these items are bolded, boxed or visually isolated. Consider highlighting your “signature,” “special pizzas,” “seasonal specials” or “chef’s recommendation” using icons or coloured fonts.
5. Focus on strategic pricing
Developing your pricing structure will undoubtedly take the bulk of your time. Pricing isn’t just about profit – it’s about psychology. Guests will always compare prices before making a purchase. Try offering small, medium and large sizes, and bundle pizzas into meal deals. First, identify your food cost percentage. This is the
percentage of a menu item’s price allocated to purchasing for and preparing it. The average food cost percentage rate is anywhere from 28 to 35 per cent. Consider cents. Listing your pizza for $14.99 instead of $15 gives your customers the impression they are getting a deal. Always place premium items near high-margin products for contrast.
6. Influence buying decisions with visuals
Research shows that adding professional, high-quality food photos triggers appetite and emotions, making your customers more likely to order items they see. Adding photos to your menu can increase sales by up to 65 per cent. First, start experimenting with the best angle. Maintain a consistent style across your dishes. Use natural lighting and avoid flash. Food stylists add a touch of oil or water to help make the dish “pop.” Including eye-catching visuals in your pizza menu will significantly boost customer engagement and sales.
7. Train your staff to sell and upsell Once your menu is ready, it’s time to promote it. Well-designed menus aren’t just for guests: they also help staff take faster, more accurate orders. A menu is most effective when paired with well-trained and knowledgeable staff. Make sure your staff are thoroughly familiar with your menu and provide them with the opportunity to sample all menu items so they can make informed recommendations to undecided customers. Your staff should also be able to answer any possible questions a customer might have about the menu.
8. Use social media to promote your new menu
Use social media to showcase your new menu. Post high-quality photos of your new menu showcasing your special and signature pizzas on Instagram, Facebook and TikTok, and share customer stories. Ask guests to tag you in their posts or create a fun hashtag for you to use. They will happily help market your pizzeria to their followers and friends – for free! | CP
Adding photos, such as this attractive pizza by Famous Peppers in P.E.I., to your menu can increase sales by up to 65 per cent.
BIG IDEAS FROM GERMANY
IBA in Duesseldorf featured big ideas and new products to take bakeries and pizzerias into the future
BY COLLEEN CROSS
Iattended the IBA baking show in May on behalf of Canadian Pizza and Bakers Journal, where an abundance of big ideas were presented
Over five days, 985 exhibitors from 46 countries showcased their wide range of products attracting nearly 50,000 visitors from 149 countries to Duesseldorf.
Plant-based opportunities for bakery
Thomas Kunte, head of research and development for Ireks, delivered an interesting talk on plant-based ingredients and products. Kunte proposed grain as the ideal foundation for creative, plant-based snack baked goods and dishes that add variety, while discussing exciting raw materials such
BY THE NUMBERS:
In “What does the future taste like?”
Thomas Kunte of Ireks broke down customer demand:
Of Europeans polled:
5% identified as vegetarian
3% identified as vegan
27% identified as flexitarian (eating less meat)
as buckwheat or green spelt that can be processed sustainably and reliably.
In “What does the future taste like?” Kunte said five per cent of Europeans identifying as vegetarian, three per cent as vegan and a whopping 27 per cent as flexitarian. Kunte said the flexitarian customer represents a significant opportunity for bakeries and food service. In Germany that number is higher, represents about 40 per cent of the population. Flexitarians don’t seek to ban meat products from their diet but to maintain a healthier lifestyle. There are the usual two options that appeal to different customers: mimicking existing meat products or developing plant-based alternative products.
Kunte said the vegan market has grown by 18 per cent over the last 10
years. He acknowledged the challenge of delivering suitable baked products, which, in part, relates to the multiple ingredients and elements involved in the baking process. Kunte said the word “vegan” is sometimes viewed as synonymous with healthy eating. Grains and cereals are a good solution, he said, because they provide significant protein, minerals, and vitamins, and are natural. The food scientist encouraged bakers to use wholemeal as it can make EFSA-backed claims. Examples you can use for plant-based products include green spelt, which is dried over beechwood and has a smoky flavour. “It’s an interesting raw material and a big crop in Germany,” he said, reminding the audience that it has no gluten to bind ingredients and, therefore, may best be used as
PHOTO: CANADIAN PIZZA
A visitor takes a photo to remember unique sandwich presentations and flavour combinations at IBA in Duesseldorf, Germany, in May.
a sourdough starter, preferment or as groats with their crunchy texture.
The second example is oats, which have grown in popularity by 130 per cent since 2008. With their nutty, mild flavour, they are well suited for use in a mild predough or sourdough.
B uckwheat is another great option, Kunte suggested. A late-flowering non-cereal, it is a long-flowering crop that doesn’t need much water, he said. “It has an intense flavour: you either love it or hate it.” The challenge is the many weeds and byproducts that grow alongside it. With buckwheat you must first preferment it, Kunte advised. With its earthy flavour, the ingredient is well-suited to savoury recipes.
Food waste concerns addressed
R epeatloaf was exhibiting its automated high-precision fermentor that processes waste or returned bread within 24 hours. The fermentation process is influenced by time, movement, temperature, type and volume of incoming product, starter and moisture. The final product, a dry powder with three months’ shelf life, is released after a final sieving step.
The machine has 500-kilogram recycling capacity and can be scaled up. Representatives said there is future potential to scale the machine down for use by smaller bakeries, pizzerias or restaurants – or even by the public directly – but that’s not practical at the moment. There is also potential for shared use between small businesses someday.
New products
Thermo Future Box, made by
Cambria, can keep foods at a constant temperature for six to eight hours. Reusable and hygienic, the boxes come in three sizes. A key feature is the non-slip surface, which ensures cakes won’t slide during transport. The manufacturer also makes pizza boxes that will hold an insert that can be heated in the microwave and placed inside the box to help keep pizza hot.
J AC Machines exhibited its Divimax container loading divider, which produces a maximum number of containers in a minimum of space, provides ergonomics on a physically demanding workstation, groups and folds up to seven dough pieces of 1,580 grams each directly onto the output conveyor., producing up to 327 containers per hour.
B izerba’s self-serve bakery vending concept allows customers to serve themselves from a many-doored glass case while staff monitor quantity, keep the case looking full throughout the day and upsell by reducing prices as stock dwindles at the end of the day.
D ieter Waldner had Waldner wooden hand mills, commercial mills, flake presses and other products and on display. The grain mills and combination mills are handcrafted exclusively from locally sourced solid pine wood and the mills can be adapted to the technical requirements of different countries.
C ashmaster representative Lisa-Marie Kujović showed me the company’s clever machine that counts your till by weight, making that task faster and easier for team members closing your pizzeria. It accommodates at least 25 currencies, including
Canadian dollars. It will accept up to 30 bills at a time, automatically scanning the bills and integrating into many POS systems. Features include a counterfeit detector and the ability to advise your bank what funds to expect with the next deposit.
Innovative startups awards
In the start-up lounge, young companies had two minutes each to present their innovative ideas, pitches were posted online where registered attendees could vote for their favourites. Fonte Ingredientes from Brazil received IBA’s start-up award for its Maximus SP30+ mould inhibitor, which helps keep baked goods fresh for longer with a liquid anti-mould
product containing more than 80 per cent organic substance.
Czech company 369 Sonic presented the world’s first kitchen knife with ultrasonic technology in the handle. Snaggit from Aachen, Germany, presented an app for a rapid ordering process designed to eliminate waiting times and make the ordering process more efficient. Swiss company ProSeed demonstrated how, thanks to stabilization technology, brown barley byproducts can be used to generate barley flakes, which in turn can then be processed into flour or protein concentrate.
A biennial event, the next IBA conference and trade show will take place from Oct. 24 to 28, 2027, in Munich. | CP
PIZZA EVENTS
CALGARY PIZZA SUMMIT HIGHLIGHTS
Top chefs showcased innovative pizzas and professionalism amid pizza trade show
BY CANADIAN PIZZA STAFF
The Canadian Pizza Summit and Chef of the Year Competition took place in Calgary for the first time on July 21 at Sysco distributors.
Nine chefs made their original pizzas in Sysco’s kitchen using either a Wood Stone dome oven or a Rational combi oven.
Innovative pizzas included a Grandma’s Maple Bacon Pizza by Andy Finlayson of the Rebellious Tomato in North Vancouver made in a square pan and featuring a mozzarella blend, cherry tomatoes, and drizzles of ranch and maple syrup reduction.
Faustina Jokl, owner of Red Rock Pizza Okotoks, entered La Dolce Vita, a pizza she describes as creamy, smoky, sweet, spicy, fresh, and crunchy. It featured a house-made truffle garlic Alfredo sauce, mozzarella, caramelized onions, Csabai (Hungarian-style) salami, fresh arugula and chopped pistachios.
Aaron Gehrman’s Brisket Bash featured horseradish sauce, slow smoked Alberta beef brisket, caramelized onion, corn bread croutons and Canadian whiskey barbecue sauce. Anthony Vink of Art and Craft Pizza in Lethbridge, brought his high-hydration pizza to the competition. Vink’s dough is a blend of a whole-grain, stone-milled flour and his pizza showcased grana padana and an aged mozzarella blend of half Canadian Mozzarella and half Canadian Water buffalo mozzarella). Anthony said he
Denys Bulatytskyi of Famoso Neapolitan Pizzeria Westhills paid tribute to his home country of Ukraine with Kozak Feast.
likes the taste and sweetness of tomato sauce dollops: “Having the sauce on top was an accidental discovery for us, I was making pizza in my backyard for friends and was busy talking and forgot the sauce so we just put dollops on top. We find you taste the natural sweetness of the tomatoes more this way, when the cheese is on top you taste the cheese more.”
Denys Bulatytskyi, kitchen manager at Famoso Neapolitan, paid tribute to his home country of Ukraine with Kozak Feast. It featured in-house
mustard and cream sauce, fior di latte, grilled chicken, pork lard, Ukrainian kielbasa, smoked mozzarella, finished with house pickles and fresh dill.
The Little Christo’s team, led by Joy Hanley, travelled from Antigonish, N.S., to delight with a light pizza featuring apples and cinnamon.
Fabrizio Busso, co-owner of Autentico Pizza & Co., in Vancouver, is our newest Chef of the Year West with his La Coppa d’Oro, or The Golden Cup. Aaron Gehrman of Emilio Finatti Pizzeria placed second and Justin Tanada of Cowabunga placed third. Congratulations to all!
Judges were Carlo Raillo, an innovative chef who has won three Chef of the Year titles and our Champion of Champions competition as well; Cory Medd, the highly successful operator of Two Guys and a Pizza in Lethbridge, who has twice been Chef of the Year. Wanda Baker, a passionate food writer, recipe developer, marketing and communications professional, digital media leader at Savour Calgary and community connector. She played
a founding role in launching YYC Pizza Week in 2014, now under the operation of Calgary Meals on Wheels; and Wayne Rempel, a community-award-winning restaurant consultant with more than 30 years of food and beverage experience, including as owner of JP’s Pizza in Lacombe, Alta. Dedicated suppliers to the pizzerias spent the day talking with chefs, owners and their teams. Ardent Mills showcased its specialty artisan flour mixes and other innovative products, Neil Jones Food Company sampled its tomato sauces such as San Benito Heavy Pizza Sauce, Seaside Paper Products told pizzerias about their sustainable packaging, including slice trays, and Wolfe Honey travelled eight hours from Guy, Alta., to bring pizzerias a taste of their honey certified as both organic and non-GMO through their Peace River Honey brand. Lactalis Canada Foodservice was showcasing its Galbani Professionale Premio Pizza Mozzarella and Khaas Labneh, a soft, creamy cheese made from strained yogurt popular in
Joy Hanley (left) and Clara Turay of Little Christo’s in Antigonish, N.S., and Kathleen Vink of Art and Craft Pizza in Lethbridge spent the day talking pizza.
Mediterranean dishes.
This day of celebrating top-notch pizza and future trends in Canada was supported by platinum sponsor and host Sysco Canada, gold sponsor Lactalis Canada Foodservice, lanyard sponsor Lallemand, lunch area sponsor Handtmann.
The next Pizza Summit happens Oct. 20, at Faema Canada in Toronto. Pizzerias from across Canada are invited to compete and/or attend.
Register now (see page 8) for the Canadian Pizza Summit – Toronto Edition! | CP
In his comprehensive first book, legendary pizza czar Anthony Falco teaches you everything you need to know to make pizza wherever you are, drawing from his singular experience opening pizzerias around the globe.
If there’s one thing the entire world can agree on, it’s pizza. It just might be the world’s favorite food. In this definitive book, filled with hacks, tips, and secret techniques never before shared, International Pizza Consultant Anthony Falco brings the world of pizza to your kitchen, wherever you are.
THE PIZZA CHEF
BY DIANA CLINE
A woman in pizza, part 2
As a woman in the pizza industry, I lead from my heart. I am highly intuitive and I listen to my inner guidance. Every time I’ve ignored or dismissed my gut instincts, I learn why it’s important to pay attention to them.
Over many years, I have noticed that, no matter how clearly you communicate (whether in writing or by speaking), some individuals are unable to hear you, and you may have to repeat yourself several times. And even then, some individuals will still get you wrong.
Not so many years ago, when tradesmen or salesmen would come into the restaurant and ask to speak to the owner, and I indicated I was she, they’d immediately ask if my dad was there. Another story that comes to mind happened after I’d won two significant national competition titles and also was the first Canadian finalist for a prestigious U.S. Gourmet Pizza competition. One of my older, male delivery drivers announced to me that “all great chefs are men, not women.” Pointing to my awards, I asked him if that was really so and he insisted it was.
During the years that I was regularly competing in North American and international pizza culinary competitions, a couple of fellow male competitors told me that I should be at home having babies, not out in the competition circuit. I asked them who taught them how to make a great pizza: who did they get their knowledge and inspiration from. They both looked at each other and with teary eyes said, “Nonna” – meaning their grandmothers.
We talked about ingredients, and the care and skill you need to take in selecting them and then putting them all together to make a great pizza for your loved ones. I asked them, if either
Diana Cline is a two-time Canadian Pizza Chef of the Year, threetime winner of “Canada’s Best Pizza Chef” at international pizza competitions, judge for international competitions and CEO of Diana’s Gourmet Pizzeria. She is a consultant to other owner/operators in menu development, creating systems to run a pizzeria on autopilot and marketing to help operators grow their businesses effectively and strategically. Contact her at diana@dianascucinaandlounge.com.
Diana Cline delivers an engaging demo of how to make pizza using her Moosehead beer crust at Bakery Showcase / Pizza Summit in 2023.
of their nonnas had ever wanted to enter a pizza competition, with one of her prize creations, showcasing her passion and talent, would they tell her she should only be home having babies?
awards than he has, achieved higher accreditation than he has, and had been judging pizza competitions and teaching pizza-making classes for over a decade. But, for some reason, that evening he spoke to me as though I’d never made a pizza dough in my life. Looking back, I find it comical.
Sometimes, no matter how many times you clearly communicate, or how many awards you’ve won, some individuals are still unable to hear you. But a man (pizzaiolo or otherwise) could echo the same message literally seconds after you said something, and suddenly it is heard. It can be frustrating. I know, from speaking with other women in pizza and also women in other industries, that they have had similar experiences. It took me a while to understand this is not a reflection of anything lacking on our part. It’s not a communication issue, it’s simply the other person’s set point. Most people don’t see you as you are; they see you as they are.
Every time I’ve ignored or dismissed my gut instincts, I learn why it’s important to pay attention to them.
Just a few years ago, I attended a social gathering with an intro-to-Neapolitan-pizza-dough component. As a side note, I’m a certified graduate of an Italian Pizza School – one of the original schools. Back in 2008, I completed a 40-hour accredited course, when two master pizzaiolo instructors came to San Francisco to teach the first course on North American soil. Even though I consider myself a lifelong learner, I attended this social evening as just that – a social event. I wasn’t there to teach the other guests; I was there to enjoy the evening. Imagine my surprise when a fellow pizzaiolo in attendance rudely talked over the master pizzaiolo instructor and lectured me about the role of yeast in pizza dough. I’ve known this pizzaiolo for years. I’ve won more
This quote from Jillian Turecki says it beautifully: “People treat others based on their own level of consciousness, their emotional state, and their learned patterns. It has very little to do with you. And often, it’s a projection of something they can’t – or won’t – see in themselves.”
I’ve realized that you can spend a great deal of your time and energy attempting to be seen and understood, only to exhaust yourself, or, you can choose to limit the time you spend and work with such individuals, and even choose not to work with them altogether.
That said, in my extensive experience across the world, I have met, worked with and continue to work with many wonderful people: kindred spirits that recognize talent and dedication, and share a love and appreciation of this amazing food. People who not only want to work with me but are proud to. People who help make the industry fun, enjoyable and fulfilling. | CP
PHOTO: CANADIAN PIZZA
Redefine Excellence with the New Galbani Professionale Premio
Tigrato Shred technology for remarkable blister coverage & uniformity
Ample free oil for indulgent experience
Ideal for exceptional cheese coverage
Unparalleled melting behaviour for mouthwatering texture Rich,
Round pizza, Roman-style, Neapolitan? Modern bakery or traditional pastry? Multi production or single product? The possibilities are many.
