PZ - December 2023

DECEMBER 2023

CANADIANPIZZAMAG.COM

FEELIN’

HOT, HOT, HOT Pizza chefs are feeding the need for heat with creative sauces

P. 10 Pairing pizza and beer P. 14 Pizza Summit East highlights P. 18 B.C.’s Emilio Finatti Pizzeria

Accurately divide your entire line of pizza dough

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

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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

DECEMBER 2023 Vol. 29, No. 6

DEPARTMENTS 6

From the Editor Planning for 2024

8

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

9

Tools of the Trade

12

New products

10 The Pizza Chef Pairing pizza and beer

PHOTOS: SULIMAN CHADIRJI/TROY MARTIN, ASSISTANT FOOD STYLIST (COVER, TOP); LAURIPATTERSON/GETTY (MIDDLE); CANADIAN PIZZA (BOTTOM)

22 Making Dough with Diane Four ways to improve your displays

CONTENTS

ONLINE

COVER STORY

Employee Hierarchy of Needs Before you can have a strong customer experience, you must have a good employee experience. So, here are the five levels of the pyramid that make up customer service expert Shep Hyken’s Employee Hierarchy of Needs – ranging from the paycheque to fulfilment. Read more at canadianpizzamag.com.

ON THE COVER Hot sauce is a popular taste trend melding together ethnic flavours and various levels of heat. How can pizzeria owners incorporate more hot sauce into pizza menus? See page 12.

CANADIAN PIZZA December 2023

12 Feelin’ hot, hot, hot

10

We explore how pizza chefs are melding together ethnic flavours and various levels of heat to spice up their menus

By Karen Barr

14 Mosaic of pizzas Canadian Pizza Summit East was a blast! Check out these highlights

By Colleen Cross

16 Gallery of pizza chefs Canadian Pizza Summit East once again served as a showcase for innovation. Meet 21 talented chefs who showed us their top skills and creativity!

14

18 Healthy growth B.C.’s Emilio Finatti Pizzeria is growing at a healthy pace via thoughtful moves by owner Aaron Gehrman

By Colleen Cross

20 Focus on artisan baking Get a sneak preview of Bakery Showcase 2024 in Toronto, including internationally celebrated baker and author Issa Niemeijer-Brown’s ideas on artisan baking

CanadianPizzaMag.com

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FROM THE EDITOR

BY COLLEEN CROSS

December 2023, Vol. 29, No. 6

Planning for the holidays and beyond

A

s you enter the festive season, with production in full swing, showcases bursting with eye-catching scented delights and optimism high, we know behind it all there is concern.

It’s a perfect storm for dine-in pizzerias and restaurants at the moment.

A rough economy is discouraging folks from visiting their favourite eateries. And when they do venture out, higher menu prices – necessitated by high labour, ingredient and rent costs for operators – are conspiring to dampen their experience.

The Agri-Food Analytics Lab at Dalhousie surveyed 5,521 Canadians to gauge their perspectives on the food-service industry and how food inflation is affecting their views.

Here are some highlights from the study: • 80% of respondents acknowledging that higher menu prices have influenced their dining-out choices.

• 88% of Canadians have said they are dining out less due to higher overall food prices compared to a year ago.

• 77% of Canadians now predominantly opt for more affordable dining establishments due to the price hikes.

• 29% of respondents expressed being either very satisfied or satisfied with their restaurant experiences based on the money they spent.

• 68% of Canadians have observed that portion sizes at restaurants have notably decreased compared to a year ago, a phenomenon known as “shrinkflation” within the food-service industry.

Sylvain Charlebois, director of the Agri-Food Analytics Lab at Dalhousie University, remarked on the survey findings: “The current level of satisfaction expressed by Canadians who visit restaurants is alarmingly low. Expectations have clearly changed. This survey underscores the profound impact that rising menu prices and food inflation are having on Canadian consumers’ dining habits.

It’s a wake-up call for the entire restaurant industry, signalling the need for innovative strategies to adapt to these changing consumer preferences and economic challenges.”

The last thing we want to do is put a damper on your holiday spirit. But you should be aware of some of these findings as they may help your planning for 2024.

The report gives us a lot to think about. For example, it confirms that customers notice “Shrinkflation” and they don’t appreciate it. We know because we’ve all seen it happen on grocery store shelves. Your customers and clients come to you for your high-quality pizzas, calzone and pasta and will surely notice any reduction in quality.

If there’s a compromise to be made, it’s better to reduce the number of products – focusing on certain bestselling items – or number of hours you are open rather than reduce the size or quality of your signature pizzas, calzones, sandwiches, breads or pastas.

The report also notes that more than three-quarters of Canadians prefer establishments that offer discounts, rebates and loyalty programs.

You may want to consider using such a program to draw in customers and keep them coming back.

As makers of high-quality pizza with deep knowledge and training providing specialized products, you have a built-in advantage for those ready to indulge without looking too closely at prices. But it’s still an experience to be savoured and people still expect value for money.

Raising prices is tricky but necessary for businesses with such tight margins. While it’s important for you to be aware of what’s happening overall in food service, it’s also important to stand behind the quality and work that goes into your one-ofa-kind products. Loyal customers want to support your business and clear, regular communication can go a long way in keeping them motivated to visit and promote your business by word of mouth.

Wishing you a productive season and a bright, stable 2024 full of promise. | CP

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December 2023 · CANADIAN PIZZA

INDUSTRY NEWS

INNOVATION

PHOTO: CANADIAN PIZZA

Amedeo Francesco Broccolo named Chef of the Year at Canadian Pizza Summit East Canadian Pizza Summit East once again served as a showcase for talented, creative Canadian pizza chefs.

Our Chef of the Year is Amedeo Francesco Broccolo, pizza chef at Fratelli Broccolo, a catering and event business he runs with brother Michael in Thorold, Ont., near Niagara Falls. Broccolo’s wowed the judges with his truffle-forward contemporary-style pizza.

Second-place honours went to Thomas Schneider, owner of Tommy’s Pizzeria in Winnipeg.

Schneider tickled the taste buds of judges with his Detroit-style pizza, a bit of departure from his pizza menu. Schneider previously competed at the Pizza World Championships in Parma, Italy, where he was named “Best Pizza Maker in Canada” and joined the World Pizza Champions Team.

Ali Isitmezoglu of Pizza-Boat in Burlington, Ont., placed third with the pizzeria’s signature CANADIAN PIZZA · December 2023

boat-shaped pizza featuring sauteed spinach, mushrooms and pulled beef.

In a well-attended demo, Talia di Napoli, described how their crusts are made in Naples, cryogenically frozen in a patented process, and shipped to your pizzeria to be enjoyed as an added Neapolitan thin-crust style.

Twenty-one creative signature pizzas were evaluated by judges Tom Stankiewicz, owner of Bondi’s Pizza in London, Ont., and 2009 Chef of the Year; Giorgio Taverniti owns Frank’s Pizza House in Toronto; Frank Mazzuca, principal of Mazzuca Design, Photography & Ideas; and award-winning journalist and food writer Rita DeMontis.

Chefs baked their pizzas in one of four Moretti Forni ovens supplied by Faema Canada: the CEKY gas-fired oven, the Moretti Forni gas deck, the S Series electric deck and the Neapolis.

If attendees didn’t get their fill of great pizza by sampling the competition pizzas, they had a chance to enjoy more goodness as Faema Canada held an exciting margherita pizza eating contest. Delicious margherita pizzas were made by Faema’s

ON THE WEB Fast Fired pizza franchise owners, investors say company failed to deliver on promise of success; Drone startup Hover signs tentative deal with Pizza Pizza; Canadian chefs top placers at Pizza & Pasta Northeast in Atlantic City | FOR MORE PIZZA NEWS, check out our website, canadianpizzamag.com

master chef Pasquale Ponticello.

Thank you to Host and Platinum Sponsor Faema Canada, Gold Sponsor Lactalis Canada Foodservice, Silver Sponsor Lactalis Canada, Bronze Sponsor Talia di Napoli and Lanyard Sponsor Lallemand Baking for supporting this who’s who of pizza innovation in Canada!

Congratulations to all competitors for sharing their talents and creativity. Check out our photo galleries online and on page 16!

RESTAURANT TRENDS

Less than 30% of Canadians satisfied with restaurant experiences: report Less than 30 per cent of Canadians are satisfied with their restaurant experiences, according to a survey conducted by the Agri-Food Analytics Lab at Dalhousie University in collaboration with Caddle.

The Canadian restaurant industry, having weathered the pandemic, now faces a critical juncture as numerous establishments grapple with escalating expenses related to labour, rent, and food. As of October 2023, more than half of restaurants in Canada operate at a loss, marking a substantial increase compared to the pre-pandemic era when the figure was just 12 per cent, as recently shared by the industry association Restaurants Canada. The persistent challenge of operational costs and food expenses continues to plague the sector.

The Agri-Food Analytics Lab at Dalhousie, in collaboration

with Caddle, surveyed 5,521 Canadians to gauge their perspectives on the food-service industry and how food inflation is affecting their views.

Here are some highlights from the study: • 80.1% of respondents acknowledging that higher menu prices have influenced their dining-out choices.

• 88.3% of Canadians have said they are dining out less due to higher overall food prices compared to a year ago.

• 77.1% of Canadians now predominantly opt for more affordable dining establishments due to • the price hikes.

• 76.2% of Canadians prefer establishments that offer discounts, rebates and loyalty programs.

• 29.5% of respondents expressed being either very satisfied or satisfied with their restaurant experiences based on the money they spent.

Sylvain Charlebois, director of the Agri-Food Analytics Lab at Dalhousie University, remarked on the survey findings: “The current level of satisfaction expressed by Canadians who visit restaurants is alarmingly low. Expectations have clearly changed. This survey underscores the profound impact that rising menu prices and food inflation are having on Canadian consumers’ dining habits.

“It’s a wake-up call for the entire restaurant industry, signalling the need for innovative strategies to adapt to these changing consumer preferences and economic challenges.”

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INDUSTRY NEWS

CDC postpones raising farmgate milk price to May 1, 2024 The Canadian Diary Commission has postponed its farm gate milk price adjustment – an increase of 1.77 per cent – to May 1, 2024, instead of February 1, 2024.

This increase translates to

$0.0153/litre (or just over 1 cent per litre).

The CDC said in a statement: “This adjustment means the cost of milk used to make dairy products such as milk, cream, yogurt, cheese and butter for the retail and restaurant sectors will increase by an average of 1.77 per cent. The net impact on consumers is also influenced by other factors in the supply chain such as transportation, distribution and packaging costs. The price paid to farmers is only part of the price paid by consumers.”

The new farm gate milk prices will become official once they are approved by provincial authorities.

EXPANSION

First Gabriel Pizza restaurant in Atlantic Canada opens Ottawa-based franchise Gabriel Pizza has opened a full-service restaurant in Antigonish, N.S., its first in Atlantic Canada.

The Gabriel Pizza Franchise Corporation, partnering with Doucet Developments, made the announcement, saying the restaurant is just the beginning of a larger plan to roll out locations throughout the Maritime provinces.

“This partnership is a natural marriage of two strong brands.

We’re taking our extraordinary successful pizza concept and combining it with the high standards of Doucet Developments,” said George Hanna, president and COO of Gabriel Pizza.

Future expansion plans and franchising opportunities include other parts of Nova Scotia, New Brunswick, Newfoundland and Prince Edward Island.

Gabriel Pizza was established in Ottawa in 1977, and has franchise locations in eastern Ontario, western Quebec and now Nova Scotia.

TRENDS

Year of the tomato Technomic predicts 2024 will be the year of the tomato, an ingredient with vast applications, 8

@CdnPizzaMag

appeal and health benefits.

The research firm describes potential, sometimes nontraditional uses for the tomato: “Next year, expect more nontraditional uses of tomatoes, such as in desserts and as a meat replacement, along with jam, fermented, frozen and clarified preparations.

“Global tomato-based sauces and dips such as Mayan sikil pak, Libyan chraimeh sauce and Japanese yum yum sauce, as well as dishes suchas Philippine sarsiado and West African mafe stew will gain ground.

“And beyond bloody marys, tomato will blossom in adult beverages, like caprese- inspired vodka drinks and Chavela beer cocktails.”

These and more trends may be found in Technomic’s paper, “What’s in Store for 2024.”

INGREDIENTS

Pepper X hottest in the world Smokin’ Ed Currie’s Pepper X has officially set a world record as the hottest chili in the world, even hotter than the previous record holder, the Carolina Reaper. Guinness World Records announced the record, following the chili pepper registering an average 2,693,000 Scoville Heat Units in lab tests. Its proprietary pods and seeds won’t be sold or released, so the only way for the public to enjoy Pepper X is in the form of certain hot sauces.

December 2023 · CANADIAN PIZZA

ILLUSTRATION BY BRIAN FRAY; PHOTO: NITO100/GETY IMAGES

CHEESE PRICES

TOOLS OF THE TRADE

NEW PRODUCTS When it comes to new ingredients, equipment and services, Canadian Pizza keeps you in the know. | FOR MORE ON NEW PRODUCTS FOR THE PIZZA INDUSTRY, check out our website, canadianpizzamag.com

24-ounce jars of Kosher Dill Chips and Kosher Dill Spears.

Each features a custom flavour blend that pairs Frank’s cayenne pepper heat with Vlasic’s garlic dill notes. Frank’s RedHot Original Cayenne Pepper sauce is used in the brine.

Vlasic Frank’s RedHot pickles are available in grocery stores, mass retailers and online outlets. vlasic.com

CRUSTS ONLINE PAYMENT

Square introduces contactless payments for Android users in Canada Square has launched Tap to Pay on Android for sellers across Canada, a new technology that enables businesses to securely accept credit card contactless payments with a compatible Android device at no additional cost.

Using a compatible Android device, a seller may open a Square point-of-sale app, enter the sale and present their smartphone to the customer.

From there, the buyer will see the total they owe along with the familiar contactless payments symbol, and can choose to complete the payment with a contactless credit card, or a credit card within a digital wallet such as Google Pay. Square’s software is designed to give customers a smooth and straightforward checkout experience, enabling them to see all the information needed to help them complete their purchase.

New and existing Square CANADIAN PIZZA ·December 2023

sellers in Canada can use Tap to Pay on Android by downloading the Square Point of Sale, Square Appointments, Square for Restaurants or Square Invoices app on compatible Android devices.

taliadinapoli.com

PACKAGING

Antifog packaging

squareup.com

TOPPINGS

Talia di Napoli frozen pizza crusts straight from Italy Vlasic and Frank’s RedHot partner on kosher dill pickles Vlasic, a brand of Conagra Brands, Inc., is partnering with Frank’s RedHot on three new hot and spicy Kosher Dill Pickles designed to bring flavour and heat to sandwiches, burgers and pizza.

The new Vlasic Frank’s RedHot pickles will be available in three varieties: a 16-ounce jar of Kosher Dill Wholes, and

experience with every slice!”

Talia di Napoli is a premium frozen pizza product unique to the market, said representative Rick Gazzola, who led the demo.

It is 100 per cent fully cooked pizza that is cryogenically frozen and just needs to be heated up in order to serve.

Sustainably shipped to your door, these pizza bases – which Gazzola says are proving especially popular with female customers – can be enhance your pizzeria, restaurant or bakery-cafe menu with this iconic style of pizza.

At the recent Canadian Pizza Summit, Talia di Napoli hosted a demonstration of its premium frozen pizza crusts that come straight from Naples fully topped and ready to be baked off in any oven.

From the company: “Each Talia di Napoli pizza is handmade by trained pizzaioli in our pizza production facility in the heart of Naples. The pizzaioli use all natural Italian ingredients and traditional pizza-making techniques to give your taste buds a full Neapolitan

Inline Plastics’ new anti-fog feature is now included on all vented Safe-T-Chef products.

Safe-T-Chef, a tamper-evident, tamper-resistant, all-clear polypropylene product line of packaging designed to provide customers with a 360-degree view of their meal.

By adding anti-fog, the company expects to improve consumer experience, reduce food waste and enhance the overall appeal of the food sold.

The packaging is designed for hot food applications. It is microwaveable, easy to use, dishwasher friendly and available in a variety of sizes, shapes and vented or non-vented options. It keeps contents safe and secure when using third party delivery services for prepared foods inlineplastics.com

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THE PIZZA CHEF

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

BY DIANA CLINE

Pairing beer with pizza

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Personal preference plays a significant role in beer and pizza pairings. Be open to experimentation and discover the combinations that delight your palate the most.

BEERS TO CONSIDER PAIRING WITH YOUR PIZZA: Blond ale Amber ale India pale ale Bock Vienna lager Pilsner Wheat beer Witbier Brown ale or rauchbier Porter Stout Coffee stout Saison Belgian dubbel Belgian tripel Hefeweizen Gose Kölsch

Barbecue chicken pizza: Barbecue chicken pizza often features barbecue sauce, tender chicken and a mix of toppings like red onions, bacon and cilantro. To match the smokiness of the barbecue sauce and the roasted chicken, opt for a brown ale or a smoky porter. These beer styles have rich, roasted malt flavours that can complement the pizza’s smoky and savory elements.

Veggie pizza: Veggie pizzas come loaded with a variety of toppings, such as bell peppers, mushrooms, onions and tomatoes. For these diverse flavour profiles, a pale ale or a light amber ale can be a great choice. These beers provide a balanced flavour profile that complements the medley of vegetables without overshadowing them.

Meat lover’s pizza: Meat lover’s feature an assortment of meaty toppings like pepperoni, sausage and bacon.

To stand up to the rich and savoury flavours of the meats, consider a

robust stout or a dark beer. The deep, roasted malt character of these beers can hold their own alongside the rich and savoury flavours and the meaty goodness of the pizza.

Mushroom and truffle pizza: This gourmet pizza often features earthy mushrooms and truffle oil. To complement these delicate and umami-rich flavours, consider a Belgian dubbel or a saison. The fruity and spicy notes in these Belgian beer styles can accentuate the earthiness of the mushrooms and the aromatic truffle oil.

Spicy sausage and jalapeño pizza: For a pizza with a kick, featuring spicy sausage and jalapeños, a Belgian tripel or a hefeweizen can be a great match.

These beers provide a slight sweetness and a touch of spice that can tame the heat while harmonizing with the savoury sausage.

Buffalo chicken pizza: Buffalo chicken pizza is known for its spicy buffalo sauce and tender chicken. Pair December 2023 · CANADIAN PIZZA

PHOTO: LAURIPATTERSON/GETTY IMAGES

ongtime readers of my column will be familiar with the wonderful ways beer-infused pizza doughs can enhance your menu. In this column I’ll speak to pairing beer with pizza.

Pairing beer with pizza is a delightful culinary adventure, and there are various factors to consider when selecting the perfect beer to complement your pizza.

It’s important to consider the beer’s flavour profile, the pizza toppings, and you and your clientele’s personal taste preferences.

Here’s a more in-depth guide to beer and pizza pairings: Margherita pizza: Margherita pizza is known for its simplicity, featuring a tomato sauce, fresh mozzarella cheese, basil and a drizzle of olive oil. To complement the clean and light flavours of this classic pizza, opt for a light and crisp beer. Pilsners and lagers are excellent choices because their mild bitterness and effervescence won’t overpower the delicate ingredients, allowing the pizza’s freshness to shine.

Pepperoni pizza: Pepperoni pizza, with its spicy and savoury pepperoni slices, pairs well with a beer that can cut through the richness and spice.

An India pale ale (IPA) can be an ideal match. IPAs are known for their hoppy and citrusy notes, which provide a pleasing contrast to the spiciness of the pepperoni while enhancing the overall flavour of the pizza.

Hawaiian pizza: Hawaiian pizza combines the sweetness of pineapple with the saltiness of ham. To harmonize with this sweet and savoury blend, consider a wheat beer or a fruit-infused beer. The fruity notes in these beers can enhance the sweetness of the pineapple and complement the ham’s saltiness, creating a well-balanced pairing.

it with a pale ale or a witbier (a Belgian wheat beer) to balance the heat and enhance the flavours of the chicken. The citrusy and hoppy notes of a pale ale can complement the spiciness, while a witbier’s light and refreshing qualities provide a pleasant contrast.

White pizza (alfredo sauce): White pizza, often featuring alfredo sauce, garlic, and various cheeses, calls for a beer that won’t overwhelm the creamy richness.

A witbier or a blond ale can be a delightful choice. These beers offer a mild sweetness and a touch of spice that can complement the garlic and creamy sauce without being too heavy.

Barbecue pulled pork pizza: This pizza is packed with smoky barbecue pulled pork and tangy barbecue sauce. To complement these bold and savoury flavours, consider a smoked beer (rauchbier) or a brown ale. The smoky and roasted malt notes in these beers can echo the barbecue elements and create a satisfying pairing.

Seafood pizza: Seafood pizzas, featuring ingredients like shrimp, clams, and mussels, are best paired with a Belgian witbier or a hefeweizen. The light and slightly fruity characteristics of these beers can harmonize with the seafood’s brininess and provide a refreshing contrast.

Barbecue beef brisket pizza: For a pizza with tender barbecue beef brisket and smoky flavours, consider a robust porter or a stout. The dark and roasted malt characteristics of these beers can complement the richness of the brisket and the barbecue sauce.

Pesto and goat cheese pizza: Pesto and goat cheese pizzas are known for their herbaceous and tangy profiles. A Belgian tripel

or a blond ale can be a great choice to complement these flavours. The subtle sweetness and effervescence of these beers can enhance the pesto and goat cheese without overwhelming them.

Sausage and peppers pizza: A pizza featuring Italian sausage, bell peppers, and onions can pair nicely with a bock or a Vienna

Consider featuring a couple of your signature pizzas paired with local beers each month and switching it up to keep your customers coming back.

witbier. The light, citrusy and slightly spicy notes in these beers can complement the dish.

Mediterranean veggie pizza: Pizzas with Mediterranean-inspired toppings like olives, feta cheese and sun-dried tomatoes can be paired with a saison or a gose. These beers offer a touch of tartness and complexity that can harmonize with the Mediterranean flavours.

Don’t forget about calzones and panzerotties! These stuffed pizzas can be paired with a variety of beer styles, but a Czech pilsner or a Kölsch can work well. The crisp and clean characteristics of these beers can cut through the richness of the calzone’s fillings.

Remember that personal preference plays a significant role in

beer and pizza pairings. Be open to experimentation and discover the combinations that delight your palate the most. You can also seek recommendations from your local brewery, as they may have specific suggestions based on their beer offerings.

The key is to offer an enjoyable experience for your clientele and let them savour the delicious synergy happening between beer and pizza.

Consider featuring a couple of your signature pizzas paired with local beers each month and switching it up to keep your customers coming back. The world of beer and pizza is full of exciting possibilities, so enjoy the journey of finding your favourite pairings. | CP

lager. These lager styles have a malty sweetness that can balance the spiciness of the sausage and the sweetness of the peppers.

Four cheese pizza: A classic four cheese pizza, with a blend of mozzarella, cheddar, parmesan and gorgonzola, can be wonderfully complemented by a pale or amber ale. These beers offer a balanced flavour profile with a mild bitterness that pairs well with the combination of cheese.

Bacon and egg breakfast pizza: Breakfast pizzas with bacon, eggs and cheese can be an excellent brunch option. Pair this pizza with a coffee stout or a porter.

These dark beers have coffee and chocolate notes that can enhance the smokiness of the bacon and the richness of the eggs.

Artichoke and spinach pizza: Artichoke and spinach pizzas often feature a creamy white sauce. To enhance these creamy and herbaceous flavours, consider a wheat beer or a Belgian

CANADIAN PIZZA ·December 2023

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2023-04-14 9:10 AM

COVER STORY

FEELIN’ HOT, HOT, HOT

BY KAREN BARR

H

ot sauce is a popular taste trend melding together ethnic flavours and various levels of heat.

The condiment also matches consumer demand for a product that is both healthy and vegan.

How can pizzeria owners incorporate more hot sauce into pizza menus?

MAKE YOUR OWN SAUCES The Grand Pizzeria and Bar in the Byward Market area of Ottawa is a company born in Naples and raised in Canada. Built on the original Grand Hotel site that opened in 1882, the business was reborn in 2009 with modernized décor and old-world recipes.

“When we first opened, we had a 12

@CdnPizzaMag

One customer is offered a tester slice of the Dolce Puntura pizza.

“Wow!” he exclaims. “I don’t usually have a tolerance for heat, but I love the taste of this.”

couple of pizza cooks from India. They generously offered to develop a recipe for a hot sauce to serve with our pizza,” explains David Mangano, Grand Pizzeria and Bar co-owner.

The natural next step was to bottle and sell the product. It’s labelled as The Grand Famous Hot Sauce. “Today, we sell close to 100 jars a week,” Mangano says. “The ingredient list contains canola oil, roasted red peppers, sunflower oil, raw red hot chili, red wine vinegar, white wine vinegar, raw garlic, and salt.”

The hot sauce is served on the side of the wood-fired Neapolitan pizzas.

There are numerous signature pizzas with vegan cheese and gluten-sensitive pizza crusts available upon request.

The Sofia includes mozzarella, sundried tomatoes, mushrooms and goat

Fiazza Fresh Fired’s Dolce Puntura translates to Sweet Sting. The drizzle combines ItalFoods Spicy Bomba Calabrese mixed with lavender honey from a local aviary.

cheese, topped with arugula and parmesan. The Tuscan Chicken is made with mozzarella, chicken, red onions, oregano and red peppers. The Meat Lovers is fully loaded with mozzarella, hot salami, prosciutto cotto, Italian pepperoni and prosciutto.

Some of the many thin-crust woodfired pizzas at Maurizio’s Pizzeria in Parry Sound, Ont., have a mighty kick.

Customers must sign a waiver before indulging.

“Our Inferno pizza uses Carolina reapers in a hot sauce we make. Carolina reapers ground down into dust and mixed into a tomato sauce,” says Chef Maurizio Mascioli, owner. “It’s straightforward and effective. Essentially, each pizza receives the punch of eight Carolina reapers. Almost 10 million Scoville of heat.”

December 2023 · CANADIAN PIZZA

PHOTO: SULIMAN CHADIRJI/TROY MARTIN, ASSISTANT FOOD STYLIST

Creative pizza chefs are feeding the need for heat with creative hot sauces

COVER STORY

PHOTO: THE LOCK WOOD FIRED PIZZA

LAYER COMBINATIONS You don’t have to make your hot sauce from scratch. Plenty of companies offer ready-made hot sauces to save time in the kitchen.

“I love pizza and never eat it without hot sauce,” says Nancy Shaw, co-owner of Heartbeat Hot Sauce Co. in Thunder Bay, Ont. “There are many fun ways to incorporate hot sauces into a pizza menu – a spicy take on classic pies, like a spicy Hawaiian or spicy meat lover. Well-loved ingredients like mushrooms marinated in hot sauce can add heat to any recipe.

Pies inspired by the hot sauce itself are an option. Think spicy Heartbeat Dill Pickle Pizza,” Shaw says, referring to Dill Pickle Serrano that incorporates vinegar, onion, jalapeno, cucumber, serrano peppers, sea salt, garlic, dill, canola oil, spices and mustard seed.

“I like to use hot sauce as a base for my roasted veggie pizza,” says Jessee Long, owner of The Hot Sauce Co. in London, Ont. “I top it with mozzarella cheese, roasted zucchini, bell peppers and red onion.”

Long also likes to layer flavours.

“Spread a thin layer of my Habanero and Mango Hot Sauce on top of your traditional tomato sauce, then add mozzarella cheese, grilled chicken, and red onions. After baking, add a sprinkle of fresh cilantro for a tropical vibe.”

“Hot sauce is a must with our Breakfast Pizza,” says Josh Paone, coowner of The Lock Wood Fired Pizza in Port Colborne, Ont. The family business is run by Josh and his brother Jeremy, with dad Tony involved in the daily operations.

“The Breakfast Pizza combines eggs, mozzarella, bacon, sausage, onions and green peppers,” Josh adds.

“We serve hot sauce, made by a local company, The Spicy Side of Chez Nous Farms, on the side with the pizza for dipping. ” Chef Maurizio combines two of his favourite pre-made products.

CANADIAN PIZZA · December 2023

The Lock Wood Fired Pizza’s Breakfast Pizza is served with hot sauce, made by a local company, The Spicy Side of Chez Nous Farms, on the side for dipping.

“Our Sloppy Eddie pizza incorporates Frank’s RedHot Original Cayenne Pepper Sauce mixed with Bull’s Eye BBQ Sauce,” he says. Additional pizza ingredients include pizza sauce made with San Marzano tomatoes, Italian bacon, spicy Calabrese Soppressata, Genoa salami, pepperoni, chilli and honey drizzle.”

At Fiazza Fresh Fired, with four locations in Ottawa, new owner Alex Munro and Kory McCoy, director of operations and head pizzaiolo, are crafting a menu update. This incorporates Munro’s passion for hot sauce.

“I just love it,” he says. “I have a section in my refrigerator dedicated to hot sauces. I eat it with breakfast, lunch, and dinner.”

The first new pizza is the Dolce Puntura. “Sweet Sting is the literal translation,” Munro explains. The Neapolitan-style pizza starts with a crust made from 00 flour. It’s layered with pizza sauce, grated mozzarella, and lots of pepperoni that curls when baked. Once the pizza is topped with florettes of ricotta cheese, it’s time for the hot drizzle. This is a combination of ItalFoods Spicy Bomba Calabrese mixed with lavender honey from a local aviary.

“Italfoods Bomba, or what we like to call ‘the bomb,’ is for those that like

things ‘picante’ or spicy,” says Dom Scanga, co-owner from Italfoods, a fine foods distributor in Carp, Ont. ItalFoods Spicy Bomba Calabrese combines peppers, the famed Calabrian chilies, artichokes, eggplant and shallots with red wine vinegar, olive oil, salt, and pepper. Adding the lavender honey to the Bomba Calabrese sweetens the pizza drizzle and takes some of the heat away on the first bite.

One customer is offered a tester slice of the Dolce Puntura pizza.

“Wow!” he exclaims. “I don’t usually have a tolerance for heat, but I love the taste of this.”

For the new Sriracha Burrata pizza, an oval Pinsa skin from Pinsa Romana Canada is topped with grated mozzarella and heirloom grape tomatoes, sliced in half. It’s finished with a central ball of burrata, then drizzled with Tabasco Sriracha Sauce and sprinkled with fresh basil leaves.

“Tabasco Original Red Sauce is made with three simple ingredients that give it the signature kick,” says Valerie Nolet, brand manager at I-D Foods Corporation in Laval, Que. “Tabasco Sriracha Sauce is savoury and sweet with Tabasco sauce heat.

Fun fact – cheese counteracts the heat in Tabasco sauce, making pizza the perfect food for experimenting with hotter flavours.”

Some pizzerias are making their hot sauces from scratch. Others add one of their beloved pre-made sauces directly onto the crust or layered over traditional tomato sauce. Still, others combine pre-made sauces with additional ingredients to create something new.

Pizza combinations using hot sauces are endless. Why not challenge yourself to create something new for your customers and National Hot Sauce Day on Jan. 22? | CP Karen Barr writes about arts, culture and cuisine. She is a graduate of George Brown College and a Red Seal pastry chef.

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EVENT

MOSAIC OF PIZZAS Canadian Pizza Summit East was a blast! Check out these highlights

BY CANADIAN PIZZA STAFF

E

Innovation in the kitchen Canadian Pizza Summit East once again served as a showcase for talented, creative Canadian pizza chefs.

Twenty-one unique pizzas were judged on equal parts taste, crust/bake, sauce/ cheese/toppings, presentation and creativity.

Trends we noticed: Spicy and sweet combinations were popular. Hot peppers are having a moment! Several chefs described their pizzas as contemporary – a less strict form of Neapolitan (see our profile of Chef West Giuseppe Cortinovis in the October issue, for more on this emerging style).

Our Chef of the Year is Amedeo Francesco Broccolo, pizza chef at Fratelli Broccolo, a catering and event business he runs with brother Michael in Thorold, Ont., near Niagara Falls. Broccolo wowed the judges with his truffle-forward 14

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Eric Luo of Pizza Forno in Oakville, Ont., builds the heat on his “Claypot” pizza, made using a biga and topped with buffalo mozzarella, burrata, soy sauce glaze, mixed Asian sausages, hot honey and chilli flakes.

contemporary-style pizza.

Second-place honours went to Thomas Schneider, owner of Tommy’s Pizzeria in Winnipeg. Schneider tickled the taste buds of judges with his Detroit-style pizza, a bit of departure from his pizza menu. Schneider used high-gluten flour, a 24-hour room-temperature fermentation.

Toppings included mozzarella, parmigiana reggiano, housemade sausage, jalapeno and peppadew peppers, pepperoni and whipped ricotta.

Ali Isitmezoglu of Pizza-Boat in Burlington, Ont., placed third with the pizzeria’s signature boat-shaped pizza featuring sauteed spinach, mushrooms and pulled beef.

Other highlights included an autumn pizza by Milan Cleteus Pious of 88 South in Niagara Falls, with a cream of artichoke base, charcoal fior di latte mozzarella, grana padano and toppings that included acorn squash pure, mild

rolled pancetta, Montreal smoked beef, green onion and purple basil.

Luca Panzitta, chef and owner of Little Italy on 62 in Belleville, Ont., presented “The Lombardo,” a Neapolitan contemporary pizza. Panzitta described The Lombardo as “one of our top-selling pizzas, inspired by the distinctively flavoured Taleggio cheese produced in my home region of Lombardia. This pizza combines the accent flavours of Taleggio and Sicilian pistachio cream from Italy with other ingredients produced in Ontario and Quebec.”

James Biello, owner of mobile catering company La Cucina Di Ietta, in Montreal, made his “PPP Pizza” featuring piri piri chicken and Pesto Genovese applied post bake.

The award-winning Maipai in Hamilton, Ont., brought first-time competitor Kyle Mackay to the Summit. Mackay’s “The Nutty Cook” pizza was inspired by one of his favourite snacks, a peanut butter and bacon December 2023 · CANADIAN PIZZA

PHOTSO: JACK BURTON, CANADIAN PIZZA

very year we think we’ve seen it all. And every year our competing pizzerias surprise and impress us!

They surprise us with their creative combinations of toppings and impress us with their skill and professionalism.

It’s meant to be a showcase for pizza innovation. This year Pizza Summit East, which took place at Faema Canada’s Toronto showroom on Oct. 30, did not disappoint!

EVENT

sandwich. On a traditional Detroit-style crust, it featured a blend of mozzarella and brick cheeses, baked with pancetta, tarragon/pistachio butter and roasted jalapenos.

The always creative Maurizio Mascioli, owner of Maurizio’s Pizzeria Inc. in Parry Sound, Ont., presented “What the Fig?!” featuring, among other toppings, fresh organic spinach, Carnival and Delicato squashes and fig from local farm partner Beaver Creek Organic Farm.

We were pleased to welcome several enthusiastic firsttime competitors, including Josh McDougall and Ryan Hoffele of York St. Pizza of Chesley; Mitch Ferron and Jessica Demelo of Bernie’s Tavern in Hamilton; Michael Hoekstra of Bridgewater Brewery in Welland; and Vince Stalteri of Artigianale Ristorante in Woodbridge.

Our dedicated judges evaluated 21 creative signature pizzas: Tom Stankiewicz, owner of Bondi’s Pizza in London, Ont., and our 2009 Chef of the Year; Giorgio Taverniti owns Frank’s Pizza House in Toronto; Frank Mazzuca, principal of Mazzuca Design, Photography & Ideas; and award-winning journalist and food writer Rita DeMontis.

In a well-attended demo, Talia di Napoli, described how their crusts are made in Naples, cryogenically frozen in a patented process, and shipped to your pizzeria to be enjoyed as an added Neapolitan thin-crust style.

If attendees didn’t get their fill of great pizza by sampling the competition pizzas, they had a chance to enjoy more goodness as the Faema Canada team hosted an exciting margherita pizza eating contest. Delicious margherita pizzas were made by Faema’s master chef Pasquale Ponticello.

The Great Pizza Box Fold-Off returned with an enthusiastic group rallied by Jack Burton of the Canadian Pizza team. Allison Leroux of Amadio’s Pizza in Port Credit, Ont., won the fold-off by folding 10 large boxes in 56.3 seconds.

Innovation on the floor You had only to look around Faema Canada’s gleaming showroom displaying advanced gourmet coffee-making equipment, mixers and ovens used in the competition, including the high-temperature Forni CEKY and the smaller-footprint Moretti Forni Neapolis electric stone deck oven that keeps heat at a consistent pre-set temperature.

Top chefs: • Chef of the Year: Amedeo Francesco Broccolo, Fratelli Broccolo, Thorold, Ont. (trip to compete at Vegas Pizza Expo) • Second place: Thomas Schneider, Tommy’s Pizzeria, Winnipeg ($300) • Third place: Ali Isitmezoglu, Pizza-Boat, Burlington, Ont. ($200) CANADIAN PIZZA ·December 2023

Judges Frank Mazzuca, Tom Stankiewicz, Giorgio Taverniti and Rita DeMontis bond over first-rate, innovative Canadian pizza.

The pizzas were judged on taste – including crust, sauce, cheese, toppings, overall taste, creativity – and visual presentation and appearance.

“There’s a lot of excitement here today,” said Samay Bhardwaj, senior brand manager for Lactalis Canada Foodservice. “There’s always a level of innovation, so whether it’s on the pizza or the ingredients or just the manufacturers, there’s constant innovation. One topic I overheard is all the different styles of pizzas and types of pizzas.”

Galbani Professionale lactose-free pizza mozzarella shreds is one of those innovative products. “Lactose-intolerant people could never eat pizza. When you have a family of five, two of which can’t eat cheese and you order pizza, two out of three people might order salad. Now there’s pizza for everyone.”

Lallemand Baking’s JC Madour educated attendees about a new enzyme-based dough strengthening solution, Essential GR 1620 WW, that can help bakeries reduce their gluten use in bread formulas by 20 to 50 per cent.

New at the show was A1 Cash and Carry, whose products include cheeses, ingredients, sauces, spices and toppings, pizza packaging and bags, equipment and smallwares, and janitorial supplies.

Reid McEachran of Ardent Mills, which has a focus on enhancing the quality of health for nutritious, grain-based flours, noted the emergence of ingredients like chick pea flours and ancient grain blends being used by pizzerias.

The Reiser team, who were at the show to share information on their Vemag Robot 500 and other small-footprint automation. Aled Bryant said it’s been refreshing to see the interest in automation and how it can work in a one-totwo-to-three-store operation. “Automation can fit into your kitchen and it looks like this.”

Perfect Crust pizza liners were on display. The liners give grease and moisture a place to go, said company rep Ben Jacobson.

Olitalia of Italy displayed and shared information about its specialty oils and vinegars and range of products.

Thank you to our host and Platinum sponsor, Faema Canada, Gold sponsor Lactalis Canada Foodservice, Bronze sponsor Talia di Napoli and Lallemand Baking for supporting this key industry event that celebrates the art and science of professional pizza making in Canada. | CP CanadianPizzaMag.com

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GALLERY

OUR CHEF OF THE YEAR COMPETITORS Canadian Pizza Summit East in Toronto once again served as a showcase for talented, creative Canadian pizza chefs.

CANADIAN PIZZA MAGAZINE CHEF OF THE YEAR

3RD PLACE Ali Isitmezoglu Pizza-Boat Burlington, Ont.

Allison Leroux Amadio’s Pizza Port Credit, Ont.

JeremyPaone The Lock Port Colborne, Ont.

Jessica Demelo Bernie’s Tavern Hamilton, Ont.

Josh Paone The Lock Port Colborne, Ont.

Kyle Mackay Maipai Hamilton, Ont.

Luca Panzitta Little Italy on 62 Belleville, Ont.

Maurizio Mascioli Maurizio’s Pizzeria Inc. Parry Sound, Ont.

Mitch Ferron Bernie’s Tavern Hamilton, Ont.

Rodolfo Santo Gino’s Pizza and Spaghetti Kingston, Ont.

Ryan Hoffele York St. Pizza Chesley, Ont.

Thomas Schneider Tommy’s Pizzeria Winnipeg, Man.

Amedeo Francesco Broccolo Fratelli Broccolo Thorold, Ont.

Eric Luo Pizza Forno Oakville, Ont.

James Biello La Cucina di Ietta Montreal, Que.

Joe Leroux Amadio’s Pizza Port Credit, Ont.

Josh McDougall York St. Pizza Chesley, Ont.

Michael Hoekstra Bridgewater Brewery Welland, Ont.

Milan Cleteus Pious 88 South Niagara Falls, Ont.

Tommaso Poltronieri La Bassa Food Toronto, Ont.

Vince Stalteri Artigianale Ristorante Woodbridge, Ont.

2ND PLACE

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December 2023 · CANADIAN PIZZA

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Use code: MPCPM160 at Pizzaexpo.com or scan here

PROFILE

HEALTHY GROWTH

BY COLLEEN CROSS

A

aron Gehrman knew from a young age he wanted to own and operate a pizzeria.

Starting with his first location in 2005, opened at age 22, Gehrman established and oversees four locations of the popular Emilio Finatti Pizzeria, a career he finds exciting and fulfilling.

Who is Emilio Finatti? Gehrman loves to tell the story of his father’s life on the road as a salesman.

“My dad had a friend named Emilio Finatti in the 1950s. When they got together, they made food and snacks that brought together friends and family. Dad was a travelling salesman gone for weeks at a time. He loved trying out diners, drives and dives along the way. He told me about unusual ingredients. It piqued my curiosity.”

Gehrman’s dad encouraged him to work as a busboy at age 15 for 18

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The Emilio Finatti family: 1. White Rock 2. Langley 3. Port Coquitlam 4. Port Moody 5. To be announced!

a restaurant in Vancouver, Wash.

His first of several pizza jobs was at a Papa Murphy’s store. He later worked at a little trattoria in Vancouver, Wash., as a soda jerk and kitchen helper. That’s where he first encountered a domed pizza oven. “That’s when I knew I would be involved in restaurant management,” says Gehrman, now 40.

His first location came about when the Pepperoni Cafe in White Rock had an assets sale. “My mum found it and I was able to buy out the assets for about $20,000,” Gehrman says. “I designed a menu. My dad, Ray, was a driver.

He recommended that it would be nostalgic to name the pizzeria after his good friend.”

“The community helped me too. I had never really managed a restaurant. The ingredients were good but the pizza needed a little more work. I got feedback and started cooking directly on the stone,” he said, describing their

Robbie Stewart and Mitchell Fetter are primary operators of Emilio Finatti’s new location in Port Moody, B.C. The shop is expected to be the model for future locations.

style as stone-baked New Yorkstyle pizza, calzones and honey butter drizzled crust.

MEASURED GROWTH That was in 2005. Gehrman has gradually grown his business to four locations and counting.

There is the flagship restaurant at White Rock, Langley City, owned and operated by his brother, Jason Cook, Port Coquitlam and this fall Port Moody, a beach town.

The pizzeria’s motto is “Melting Cheese & Hearts” and they have received dozens of community choice awards over the years.

The business now operates as a group made up of Gehrman, Cook, Mitchell Fetter and Robbie Stewart.

“We’re going to be opening corporate stores. The management should be a little simpler. Our locations will be modelled on Port Moody. They are all about 1,000 square feet.”

December 2023 · CANADIAN PIZZA

PHOTO: EMILIO FINATTI PIZZERIA

Emilio Finatti Pizzeria is growing on a foundation of community, quality and fun!

PROFILE

AWARD-WINNING PIZZA Gehrman knew for sure he had a winning recipe when his self-described “old-school” pepperoni pizza won the traditional division for the International region at the International Pizza Challenge in Las Vegas in 2015. “We did really well and that got me into the pizza community and I found out how supportive they are,” he says. “It’s great to bounce ideas off each other, trying to stay creative and keep our audience.”

Gehrman placed second at the Canadian Pizza Summit West in Vancouver in 2023 with his The Club Med featuring Emilios 27 Mediterranean blend of herbs, spices, dates and tomatoes, and slow-braised New Zealand lamb shoulder.

MAINTAINING MORALE The business employs about 100 people in total. As with any small business, they experience some turnover, but Gehrman feels lucky to have a strong team in place with high standards.

He is a hands-on manager – not the kind always looking over your shoulder but the kind who wants to be part of the team and build trust.

“I visit the locations once a week,” he says. “I always ask questions and ask if anyone has comments or concerns. It helps me stay aligned with what’s happening with their location. Even down to the dinner rush and modifications.”

“You get what you give,” he adds. “You need good morale.”

Sometimes that means making changes on the fly, as when he switched an employee hired for back of house to front of house. “Now they’re just so much happier.”

“For a good operator or manager, it’s important to be on the floor at least 50 hours a week. It’s a good standard to have. You know your volumes, your velocities and encourages loyalty and retention.”

He also recommends learning employees’ names and giving them the freedom to create a weekend feature special. That is how they developed Dizzy D-Lux and the Hot Sicilian.

“We have a discount program for staff: everyone working a shift gets a free hot meal. I’ve always worked so long and hard in this industry and always tried to sustain myself with good food.

I tell our staff, if they’re coming from school or in a rush, we’ll have a meal ready for them. When you’re working, you need to be able to think on the fly. It builds product knowledge as well.”

FINDING BALANCE Gehrman met his partner, Celine Garand, when she lived above the White Rock location. Celine was working with restaurants on White Rock beach. “When she would come in, I would write her notes in her pizza box,” he says with a smile.

The two built the Langley City location and Port Coquitlam central facility together. Gehrman says, “Celine is that great second set of eyes, she’ll help me slow down and bring balance to the occasion. She was always front of house, so I showed CANADIAN PIZZA ·December 2023

her making pizza back of house. She still wants to pursue her own dreams as an artist, but we having fun working together, and she finds the industry rewarding.”

Gehrman, who currently works seven days a week, says he hopes to hire an office assistant and/or a qualified general manager for the Port Coquitlam facility in 2024.

On a related note, he says it’s important to gauge your own mental health. “It’s good to take personal time when it’s available,” he says. “I’m not always on the floor, I work about three to four doubles a week. Celine and I have time together on Wednesdays, Thursdays and Sundays. We go to the community market. We try to have a date night at least once a month.”

It’s also key to be aware of your teams’ mental health. “It’s always important to notice if someone seems a little off.

Sometimes you just have to be that support for your teams.”

FUTURE PLANS Gehrman believes in growing the business in a measured way. “I don’t like to rush things. I see some other businesses expanding quickly and sometimes have to close or have quality or operational issues. If you don’t have good policy, things can really fall apart.”

The Langley City location is a great example of how the business has grown in a thoughtful way that involves and reflects the community. They purchased another pizzeria, gutted it and acquired an oven. “It used to be a farmhouse.

We painted it yellow and I had some buddies who are local graffiti artists, they decorated the outside with awesome pizza topping characters.”

Of the new Port Moody location, he says: “When you’re working with a tight budget you have to be creative. Mitchell Fetter and Robbie Stewart primarily funded that location and I project-managed the it. The other part of the company that sells equipment, Emilio Finatti Food Services Inc. – that helps us with our expansion.”

They are planning to open a fifth location next year and are actively scouting. “We like to have them no more than 10 or 15 kilometres from each other. We start getting a demand for new territory over time. It’s an effective model for us. Now we’re in a bit more of a position to strategize. We’re looking to actually have a structure and build out a model floor plan for efficiency and continuity.”

Gehrman points to the resources and grants available through Business Development Bank of Canada. “I can’t say enough about how rewarding it is – as long as you’re willing to put in the work.”

“When people tell me they’re celebrating something special – an occasion, a comfort meal, a cheat meal – and we can be there for that, that’s amazing! As a chef, it’s just overwhelming and it’s so nice to have that support and acknowledgment.”

We can’t wait to see what the pizzapreneur does next! | CP CanadianPizzaMag.com

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SHOWCASE

ARTISAN BAKING IN FOCUS

BY BAKERS JOURNAL STAFF

I

ssa Niemeijer-Brown, co-founder of Gebroeders Niemeijer bakery in Amsterdam, will perform a demonstration of artisan baking skills and take part in a panel on the future of artisan baking at Bakery Showcase May 5-6, 2023. Bakers Journal spoke with the passionate baker and author of A Book About Bread: A Baker’s Manual to glean his thoughts on the artisan tradition.

How did you get involved in professional baking?

I always liked to bake, but never imagined myself becoming professional.

While I was finishing my studies at university I started to bake more and more at home and applied for a parttime apprenticeship at one of Amsterdam’s best bakeries, called Hartog’s Volkoren. Rather than having a job interview, I was simply put to work.

During that time I also kept baking at home. After about a year I took my homemade baguettes with me when visiting the first artisan French bakery in The Netherlands: Du Pain, located in Rotterdam. The quality of the baguettes took the owner by surprise, as he had never imagined it would be possible to make such quality at home, in just a regular oven and without any equipment. That bakery subsequently gave me my first position as a professional baker.

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You encourage bakers to make choices. What do you mean by that?

In the book I integrate theory and practice in a way that enables you to modify recipes or create your own recipes. And most importantly, to use intuition and feeling when baking – adjust to the flour, adjust to the circumstances, the equipment at hand, the time you have available – without feeling constraint.

Is it more important to produce artisan baked goods of consistent, uniform quality or to let bakers put their own stamp on artisan products?

This is a real dilemma. Customers expect constant quality and are used to supermarket products that always look and taste exactly the same. When we buy fruit, it needs to be shiny, even and without bruises. The same logic applies to baked goods. But just like with fruit, the nicest bread or pastry is not necessarily the one that will always be exactly the same or that looks the most shiny. And just like fruit is taken from the tree before it is totally ripe, to make pastries or breads that are consistent and uniform, a baker will have to set up the process in a way that consistency is assured, rather than the highest possible quality.

In 2008, Issa Niemeijer-Brown and his brother Marco founded Gebroeders Niemeijer (The Niemeijer Brothers) in Amsterdam, an artisanal French bakery that quickly gained international standing and acclaim for its croissants, pastries and bread.

On top of that, there is also another logic at play. The more a process is dependent on the skill of the baker, the more precarious it gets. What if an employee moves to another job and somebody new needs to be hired?

What if the head baker is ill? What if the owner retires? What I see is that even in artisan bakeries, in order to survive as a business and to play it safe, it makes a lot of sense to have a process that is more regulated and that any baker with only minimal adjustment can fit into.

And especially with bigger bakeries that have multiple locations, it is almost impossible to sustain a process that is too much dependent on the skill, drive, intuition and decisions of the baker.

I think it is important not to give in to these tendencies and not to go for a process that prioritizes reliability at the expense of flavour. To me, to have an artisan bakery means that variation in quality is part of the deal. It is OK if a bread or pastry is not perfect sometimes, just because that makes it also possible for it to be exceptional on other days. And in the end, I think it also greatly increases the pleasure of the consumer, if taste and consistency have little variations from day to day, and if sometimes you are surprised and taken off your feet with just one bite.

Bakery Showcase highlights The Baking Association of Canada will present informative education sessions, engaging demonstrations demonstrations on award-winning pizza and artisan bread, a competition for professional bakeries and a “My Canada!” student cake competition! | CP December 2023 · CANADIAN PIZZA

PHOTO: SANDER VEENEMAN

Preview what’s to come at the BAC’s Bakery Showcase in Toronto May 5-6, 2024

PIZZA POWER PAGES EQUIPMENT

Advertisers Index

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2023-11-02 9:23 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 food service 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

Four ways to increase sales by improving your pizzeria displays

M

ake sure your display and presentation reflect your creativity and passion.

It is important to maintain a steady stream of customers. Customers will find what they want elsewhere if your pizzeria is unappealing.

Product presentation and appearance are the most critical factors for customers when purchasing products from a restaurant or a retail operation: impulse buying. The wonderful aromas from freshly baked products came in second, followed by price and customer service.

Are you looking for ways to increase sales at your pizzeria? Consider these questions: How will you stand out from the other competitive operations in your area? Do you know what makes your shop unique? What is your specialty? Do you have the best pizzas in town or make unique paninis?

How you display and merchandise your products, your store’s cleanliness and your staff’s friendliness will enhance every item you prepare.

Everything your customers see creates an impression and inevitably this impression will affect your sales.

Here are four ways to increase sales by improving your displays.

Every time you have a new menu or transition from one season to another, consider refreshing your displays, merchandising, layout and signage.

2. Refresh displays, front window, merchandising

1. Show off your pizza Many of today’s customers eat with their eyes – so showcasing your baked pizzas artfully will increase your sales.

You first need to grab the attention of potential buyers, and you can do this by showing off your pizzas. Use your window to show quality pictures of your food. Mouthwatering photos of pizza with gooey, melted cheese and the perfect baked crust will surely arouse the appetite of potential customers. Don’t 22

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forget to use your windows to take advantage of foot traffic and draw in potential customers. Invite your customers to enter your store with a funny message written on a blackboard at the entrance of your store.

How your pizzeria products look when customers walk into your store is a huge factor in keeping your pizzeria business growing. It’s crucial for greater sales to use well-lit merchandising display cases to showcase your pizzas and other menu items. A professionally built display case will provide an immediate statement about the quality of the products you serve.

Nothing turns a customer away faster than a cheap-looking, poorly made pizza display case.

Choose merchandising display cases that will fit your décor, design and budget but also focus on how they can best offer a closer look at your outstanding mouthwatering creations.

Make sure you have numerous well-lit huge display cases at the front of your store filled with your most tempting pizzas, paninis and calzones, and consider a separate display case for other savoury or sweet products you offer. That way, customers have several options to choose from.

According to some design experts, proper lighting can improve sales by 15 per cent.

Every time you have a new menu or transition from one season to another, consider refreshing your store’s displays, merchandising, layout and signage.

Always use displays that are attractive, informative and easy to shop. Use updated and branded signs, banners and labels to highlight the benefits, features, ingredients, the name of the item and the prices. You may

also provide some ideas for dips or reheating tips to your customers. Use your front counter, wall displays, wood boards, carts, stands, racks, or shelves to show off your products – the options are endless. Pay attention to the details of your presentation by making sure your display cases are fully stocked and similar items grouped together.

3. Present your products in the best light possible The right lighting is critical to increasing pizza display appeal. Did you know the lighting you use in your store will significantly impact your sales?

According to some design experts, proper lighting can improve sales by 15 per cent. Lighting is not one size fits all. First, check on how much daylight your customer areas have. If you have large windows that let in a lot of natural light, you should choose a matching indoor lighting system.

Try to maintain colour consistency throughout the entire store. Comfortable lighting will draw customers in and increase their attention to the displayed products.

Finally, to prevent eye strain and vision problems in your employees due to poor lighting, it’s important to find the right lighting applications.

4. Choose the right attractive packaging Use attractive packaging that can also provide safety for your products. Aside from your excellent menu, your customers will remember your packaging.

Always use attractive, eye-catching and safe packaging. Consider offering eco-friendly packaging, which is an excellent way to show you care about the environment. Don’t forget that your packaging will reinforce your pizzeria’s image. For brand consistency, feature the colour scheme that is central to your image, and customize your packaging boxes to match the colours of your other products. | CP December 2023 · CANADIAN PIZZA

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