PZ - December 2024

DECEMBER 2024

CANADIANPIZZAMAG.COM

SEASON’S

SIZZLE

20 creative ways to promote your pizzeria during the holidays

P. 14 Streamlining your menu P. 16 Toronto Pizza Summit highlights

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December 2024 Vol. 30, No. 6

DEPARTMENTS 6

From the Editor Celebrating pizzerias’ staying power

7

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

10 Tools of the Trade

16

New products

14 The Pizza Chef Streamlining your menu

26 Guest Column: Beverlee Rasmussen Building a resilient pizza business

ONLINE

CONTENTS COVER STORY

PHOTOS: LAPERUZ / ADOBE STOCK (COVER); BRIAN FRAY (7); CANADIAN PIZZA (16)

Pizza-focused content and news

12 Season’s sizzle

Bookmark and check back often to canadianpizzamag.com and our Facebook and Instagram pages to keep up with pizza events across Canada including updates on Pizza Summits across Canada!

20 creative ways to promote your pizzeria during the holidays

By Diane Chiasson

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16 Professional pride Bring your team for a motivational pizza day and/or register to compete at Pizza Summit – a free event!

By Canadian Pizza Staff

17 Gallery of Pizza Chefs Canadian Pizza Summit Toronto once again served as a showcase for innovation. Meet 19 talented chefs!

20 Blogging for business ON THE COVER Looking to promote your pizzeria this busy Christmas season? Diane Chiasson has 20 exciting holiday marketing ideas to keep your pizzeria front and centre in its community.

See page 12.

CANADIAN PIZZA · December 2024

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A pizzeria owners guide

By Karen Barr

22 Danforth Pizza House Celebrating 60 years of community, this neighbourhood fixture

By Canadian Pizza Staff

CanadianPizzaMag.com

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FROM THE EDITOR

BY COLLEEN CROSS

December 2024, Vol. 30, No. 6

Pizzerias’ staying power

P

izzeria owner-operators are survivors: it seems to be in your DNA. Restaurants Canada’s Foodservice Facts research report suggests restaurants are entering an era of transformation growth on the horizon.

That future success hinges on pizzerias meeting the challenges of the current affordability crisis.

“Canada’s food-service industry is forecasted to reach almost $120 billion in 2024, a nearly five per cent increase from 2023. However, when adjusted for menu inflation and population growth, Canadians are spending less, with average spending down, at nearly minus two per centThe rising cost of ingredients, insurance and utilities are cited among top concerns. That rings true with what we hear from pizzerias. Andrew Hind’s article “Facing rising costs at your pizzeria” in the October issue summarized some of the particular challenges of operating a kitchen under tight margins and shared solid advice from forward-thinking pizzerias.

In this issue, Diana Cline’s “Streamlining your menu” provides solid advice on how to make decisions about what to offer and also how to make the most of your physical (and digital) menu as an important and effective marketing tool.

The RC report highlighted demographics and diversity, the recovering economy, the role of technology and loyalty programs, providing some key insights, including this gem: “Dining out is a lifestyle staple for millennials and gen Z, with almost half dining out weekly. By 2041, the visible minority population in Canada is projected to grow from 10 million to nearly 20 million, many of whom dine out more frequently.

South Asian, Chinese and Middle Eastern communities lead this trend – shaping the future of the food-service industry.”

That habit of eating out and having that special third place (not home, not work) is still very much alive. Customers of all ages are looking for deals and gen Z customers, especially, expect an

exciting, evolving menu that meets their taste for adventure. That translates to something they wouldn’t make at home – and couldn’t get from just any pizzeria – only yours.

We saw that impulse to innovate in action at this year’s Canadian Pizza Summits in Vancouver and Toronto where we pizzas reflected significant Asian influences, adventurous topping and flavour combinations and clever marketing in pizza names and descriptions.

Great customer service is very much part of that equation for success. Of course, it’s difficult to offer great service without the staff to provide it. That’s when you may have to get creative and pull in technology to help make their experience smooth and pleasant. Digital signs, kiosks, online-ordering platforms, scheduling apps, dough dividers, conveyor ovens – all these innovations and many more can improve productivity and address labour challenges, efficiency and accuracy. All improving your employee’s and your customer’s experience.

Transformation for the pizza industry translates into flexibility – something you already are good at – and also constantly looking ahead to how you can run your business more efficiently, make it manageable for you and resilient for the future – so important for the generational family business.

As we send this issue to press, we think of the government’s two-month“GST holiday.” It’s hard to say what will do for your restaurant. It may encourage your customers to visit more often, visit in larger groups, tip more, indulge more.

We hope that will mean a bump in sales in your already-busy holiday season.

But the heart and staying power of a great pizzeria is tradition. That must shine through every time. And when it does, the result is a very special community hub – as you’ll see in our profile of Danforth Pizza House.

We wish you a bustling holiday season, time with family – time to rest! – and of course, peace, prosperity and success in 2025. | CP

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December 2024 · CANADIAN PIZZA

INDUSTRY NEWS

ON THE WEB Pi pizzeria in St. John’s closes its doors; Papa Murphy’s loses about 100 stores; Longtime owner of Amadio’s Pizza in Port Credit, Ont., receives award for community service | FOR MORE PIZZA NEWS, check out our website, canadianpizzamag.com

GOVERNMENT

CFIB calls on payment processors to commit to credit card fee reductions for businesses

AWARDS

TOP RIGHT PHOTO: VASYL / ADOBE STOCK

Gabriele di Marco of Oretta named Pizza Chef of the Year at Canadian Pizza Summit Toronto At the Canadian Pizza Summit East 19 chefs made wildly creative and delicious pizzas and Gabriele Di Marco of Oretta in Toronto was named Pizza Chef of the Year that earns him a trip to compete at Las Vegas Pizza Expo and a cover story in Canadian Pizza magazine.

Nearly 150 members of the pizza industry came out for the annual competition, trade show and day that celebrates independent pizzerias in Canada.

Nineteen pizza makers from independent pizzerias vied for the prestigious title. Di Marco, executive chef at Oretta,impressed judges with a delicately flavoured pizza featuringboth salty and sweet anchovy. Read his cover story in our February 2025 edition.

CANADIAN PIZZA · December 2024

The Canadian Federation of Independent Business is calling on all payment processing companies to commit to implementing the federal government’s merchant credit card fee reductions.

The CFIB said it welcomes the significant reduction in Visa and Mastercard merchant fees for small businesses, but the organization expressed disappointment that not all payment processing companies are committed to the implementation and passing on the cost savings despite promises from the broader industry.

In a recent statement, the federal government said it expects all members of the credit card industry, including payment processors, to pass these savings on directly to small businesses,” the CFIB said in a news release.

As of Oct. 19, under the new deal between the Government of Canada and Visa and Mastercard, the cost of accepting credit cards was reduced by an average of 27 per cent for small businesses processing less than $300,000 in annual Visa sales and $175,000 in Mastercard transactions. Small firms will qualify for a 0.95 per cent average interchange rate for in-store sales and see a 0.1 per cent cut in ecommerce fees.

CFIB will continue to push the government to expand the size thresholds to benefit more

businesses, include additional credit card providers in the agreement and ensure that the cost savings are fully passed on to merchants.

B.C.’s Pizzeria Spacca Napoli among top 1% of pizzerias worldwide in prestigious ranking Pizzeria Spacca Napoli in Port Moody, B.C., has been ranked among the top one per cent of pizzerias worldwide by prestigious publication Gambero Rosso.

Gambero Rosso, celebrated for its expert insights into the art of Italian living, awarded the Italian restaurant “3 Spicchi” (three wedges). Spacca Napoli is the only pizzeria in Canada to hold this ranking.

“This award is a testament to our team’s dedication and passion for authentic Neapolitan pizza-making, and we’re thrilled to celebrate with our supportive community,” said Vita Di Giovanni, general manager of Pizzeria Spacca Napoli. “It’s a joy to share that passion with our guests through menu talks and teaching them the Napoletana ‘fold’ as their

pizza arrives fresh from the oven,” Di Giovanni said.

Spacca Napoli’s success is rooted in their adherence to traditional Neapolitan techniques and their use of quality imported ingredients like 00 farina, San Marzano tomatoes, and Fior di Latte cheese, the restaurant said in a news release. Led by head chef Stefano Speranza, the pizzaioli are skilled artisans who bring years of experience from Italian pizzerias.

“Spacca Napoli was started by two lifelong friends who shared the same dream,” said co-owners Danny Pero and Davide Di Giovanni. “This recognition by Gambero Rosso is a testament to the amazing people we’ve worked with over the past eight years.”

TRENDS

Eggo and CiCis Pizza launch limited-time chicken and waffles pizza Kellanova and Cicis Pizza have teamed up to introduce a limited-time menu item for National CanadianPizzaMag.com

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INDUSTRY NEWS

EXPANSION

Little Caesars opens express restaurant in Mississauga Little Caesars opened its first express restaurant in Mississauga in November located at 2330 Battleford Rd. in the Waypoint Convenience store located in the Mobil fuel station.

Spearheading the operations of the new express location is BG Fuels, a fuel and convenience retailer in Canada that operates almost 250 locations nationwide under the Mobil, Esso, and Waypoint Convenience brands.

Little Caesars express will be open from 11 a.m. to 10 p.m. It is designed to operate in as little as 450 square feet and requires no more than two employees at a time. The gas station’s pointof-sale system and the brand’s efficient operating model help keep operating costs low and margins high in these types of buildouts, the pizza chain said in a news release.

FLAVOUR TRENDS

Umami and experimentation among 2025 food-service trends in Canada, Technomic predicts Technomic has released its latest predictions on food-service trends in Canada, exploring what trends will impact the restaurant industry in Canada and the U.S. “In the U.S., the outlook for 2025 is brighter, as operators plan to fully activate novel pricing tactics and spur on new product introductions to drive guest frequency and cheque average,” the research firm reports. “Also poised for improved performance – led by national and regional chain growth – the Canadian food-service industry 8

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will welcome consumers back to restaurants with less conventional foods and beverages on the menu.”

Canada trend highlights: • An uptick in restaurant visitation, particularly for weekend occasions, will cause operators to invest more heavily in dining room upgrades and outstanding service quality • Chaos cookery will take center stage as operators look to differentiate and capture consumer attention with buzzworthy yet polarizing items (for example, olive oil coffee), shock-factor ingredient callouts (for example, lactic acid) and over-the-top mashups (for example, s’mores burger) • Umami – one of the five basic tastes – will proliferate on menus, with kitchens spotlighting traditional umami-rich global condiments, like miso, as well as emerging varieties, such as Thai fish-and-chile sauce nam jim jaew STYLES

Rustica frozen pizza brand adds Detroit-style pizza Frozen pizza brand Rustica has added Detroit-style pan pizza to its lineup.

The company describes the pizza as “a light and airy dough similar to focaccia or Sicilian-style dough. This creates a perfect balance of a chewy, yet crispy crust.”

Pizzas include double pepperoni, four cheese and garlic, meat lovers and deluxe.

Each box includes a branded pizza pan.

December 2024 · CANADIAN PIZZA

PHOTO: WAHYU / ADOBE STOCK

Pizza Month: the Chicken and Eggo Waffles Pizza.

Available for both dine-in and off-premise orders, the pizza combines Eggo brand waffles and savoury, crispy chicken on a classic pizza crust, all lightly drizzled with maple syrup.

“Chicken and waffles are an iconic pairing that has brought families together for generations,” said Jeff Hetsel, president of Cicis Pizza. “By partnering with Kellanova to offer this one-of-a-kind creation, we’re bringing our guests a fun and innovative take on the flavour combo, perfect for celebrating National Pizza Month.”

INDUSTRY NEWS

hotel chains.

In addition to the new pavilions and pizza content, the show will focus on new trends on a global scale. Specifically, the latest technologies of automatic coffee machines, sustainability, leavened foods and new pastry trends, as well as naturally the gelateria of the future.

For more information and to register, visit sigep.it.

INGREDIENTS

Startup turns olive-press waste into gluten-free flour INDUSTRY EVENTS

PHOTO: SIGEP WORLD

SIGEP ice-cream trade show in Italy expands pizza content SIGEP 2025, an ice-cream-focused trade event set for Rimini, Italy, from Jan. 18 to 22, will feature a large space designated to pizza and focus on pastry, chocolate, coffee and bakery.

The 2025 edition, organized

by Italian Exhibition Group, is now known as SIGEP World – The World Expo for Foodservice Excellence.

SIGEP will cover over 140,000 square metres of exhibit area at Rimini Expo Centre, which has added two new pavilions.

In addition to ice cream, which remains the core of the exhibition, SIGEP will also showcase innovative food-service technologies and premium ingredients for the pastry, pizza, bread making and coffee industries. According to CANADIAN PIZZA · December 2024

a news release from organizers, the pizza industry is worth over $153 billion worldwide.

Last year attracted visitors arrived from 160 countries, exploring the 1,200 exhibiting brands from 35 countries and more than 500 buyers from 84 countries.

Organizers recently added two satellite trade shows in southern China and the Singapore area.

The show will have a large space dedicated to pizza, including ingredients, semi-finished products and equipment.

Last January, IEG, in collaboration with ITA-Italian Trade Agency, brought a wave of foreign interest from Europe, the Balkans area, Africa, North America, Central South America, Asia and Southeast Asia to Rimini. The event hosted a European road show for journalists and buyers, in collaboration with the group’s regional advisors, with particular emphasis on importers, distributors, food service and

PhenOlives, an Israeli startup, has come up with an innovative win-win for both the farmers and the mills that crush 95 per cent of all olives into oil.

The company has perfected a mechanical method of rescuing the waste product in the tight window before it oxidizes, and turning it into gluten-free flour and other commercial products.

Israel21c.org reports.

HEALTH AND SAFETY

New health and safety online portal supports small and medium-sized pizzerias The Canadian Centre for Occupational Health and Safety (CCOHS) has launched a new online portal to help pizzerias, bakeries, bakery-cafés and other small businesses across Canada meet their health and safety responsibilities.

Small and medium-sized businesses can be challenged

by competing priorities, time constraints, financial pressures and limited resources. They often don’t have staff dedicated to health and safety. The Business Safety Portal offers an accessible, scalable, low-cost solution for owners and employers to help them understand their legal obligations for protecting their workers from injuries and illnesses and keep up to date with their health and safety policies, training, and other regulatory requirements.

The website provides businesses with health and safety guidance specific to their industry and location. It features templates and checklists to guide them through identifying health and safety hazards and concerns, assessing the risks to their workers, and developing policies and programs to help protect them.

It also includes relevant online courses, practical manuals, fact sheets, and a digital file cabinet to store, update and share important documentation, such as health and safety plans, training certificates and inspection records.

“Small to medium-sized businesses represent one of the largest employer groups in the country, and many do not have the tools they need to keep their workers safe,” said Anne Tennier, president and chief executive officer for the CCOHS, in a news release. “We wanted to address their specific needs with the Business Safety Portal to make it easier for them to build a safe and healthy workplace culture.”

Annual subscriptions start from $100. Learn more at ccohs. ca/products/business-portal CanadianPizzaMag.com

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TOOLS OF THE TRADE

business owners resulting in more than 80 per cent of them still being in business five or more years later. systemsbusinesscoach.com

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

continuous-feed food processor that can shred whole blocks of cheese, up to 13.78 inches, eliminating the need to cut blocks into smaller pieces. hobartcorp.com

EQUIPMENT PACKAGING BUSINESS ADVICE

Book lays out systems to empower small business owners Small Business, Big Opportunity provides actionable strategies to streamline operations, empower your pizzeria’s team and finally make sense of your numbers.

The book is designed to as a roadmap to small business success and profitable growth.

It provides a clear, practical and actionable framework to systemize your business so that you focus on what you are best at: delivering great service to your favourite customers.

Working through her Systems Business Coach Inc. framework, author and business coach Beverlee Rasmussen cares about the success and well-being of business owners and her book uses the idea of “systems thinking” to build an organized and profitable business.

Knowing your numbers is key to making good decisions for your pizzeria, said Rasmussen, who built, ran and sold an award-winning B.C. small business (1993-99), managing seven employees and generating $3 million in annual revenue.

She holds a master of arts in executive and organizational coaching from Royal Roads University and has successfully coached more than 400 small 10

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Food processor accessories add versatility Commercial food equipment manufacturer Hobart has introduced new accessories for several of its food processors designed to add versatility to these machines.

Hobart now offers a 5/32inch chicken cutting tool for its FP250 and FP350 countertop continuous-feed food processors and its FP300i and FP400i floor model continuous-feed processors. This tool can slice chicken or provide a shredded texture by running the chicken through the food processors a second time. It adds versatility to these machines, which are capable of slicing, dicing and grating fruits, vegetables, nuts and cheeses.

A new 3/8-inch french fry cutting tool is available for the FP100 and FP250 countertop continuous-feed food processors to make quick work of processing white or red potatoes.

The FP100 has the capacity to process 11 pounds per minute, while the FP250 can process 17 pounds per minute.

Hobart also has launched a cheese cylinder assembly for its FP400i floor model

Reuseable, returnable food containers reward environmental friendliness University friends Kayli Dale and Jacquie Hutchings cofounded Friendlier, a producer of sustainable food-service packaging products that are locally made, reuseable up to 100 times and recycled at their end of life.

They aim to help small businesses attract customers, make a positive impact on the environment and scale up their operations.

The returns program is available in Ontario, Quebec, British Columbia and Alberta.

Bakeries and restaurants order their containers, use them to serve food and drinks, then Friendlier picks them up on a regular schedule and sanitizes them to be used again.

The company also has created an innovative app that lets people scan and return their Friendlier containers to a collection bin and receive money back within two weeks. friendlier.ca

BUSINESS TOOLS

TD to launch eCommerce platform for Canadian small businesses TD Bank Group has a turnkey, customizable eCommerce platform designed to enable Canadian small businesses to quickly begin selling their products and services online and accept payments.

The platform provides flexible features including intuitive web store design tools from open SaaS ecommerce platform BigCommerce, inventory and order management and payment systems from TD. The concept is a customizable and easy-to-use storefront that helps you scale up without compromising performance. TD eCommerce Solutions will be available to all TD Business Banking customers and new customers. td.com

ORDERING TECH

Lightspeed launches Kitchen Display System Lightspeed Commerce Inc. has launched a Kitchen Display System that aims to help with efficiency.

The goal is to minimize mistakes and boost efficiency by providing updates on any device, including displaying diner names for personalized service.

The system is designed to make last-minute modifications due to misunderstood orders, and competing prioritization between kitchen and front-of-house staff easier. It is compatible with a wide variety of hardware. lightspeedhq.com December 2024 · CANADIAN PIZZA

COVER STORY

Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been helping foodservice, hospitality, and retail operators increase sales for over 35 years by providing innovative and revenue-increasing foodservice and retail merchandising programs, interior design, branding, menu engineering, marketing and promotional campaigns. Contact her at 416-926-1338, send her an email at chiasson@chiassonconsultlants.com or visit www.chiassonconsultants.com.

SEASON’S SIZZLE 20 creative ways to promote your pizzeria during the holidays

BY DIANE CHIASSON

W

ith plenty of business events, family gatherings and parties to keep everyone busy, this is an excellent time for pizza operators to promote their business, boost sales and generate more interest. Christmas Day, New Year’s Eve, and New Year’s Day are some of the busiest pizza days of the year. Check out these 20 ideas below that will generate excitement and create sales for your pizzeria.

2. Create a Christmas pizza Did you know that our Canadian Boston Pizza chain did it in 2019?

They prepared a special pie featuring seasoned rotisserie turkey, stuffing, cranberry sauce, Italian cheeses and a rosemary cream sauce. I am positive you can create a similar pie or make one of your creations. If Boston Pizza can do it, you can do it!

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GIft cards are great stocking stuffers and now is the prime time to sell them. Train your staff to suggest them to customers and send customers to your website to simplify the process..

3. Show off your brand personality Add your logo, brand colours, website and social media information to all your marketing products, services and delivery vehicles, whether a bicycle or a delivery truck. Consistency is one of the most critical aspects of successful pizzeria branding. Make sure you do the same online and offline.

4. Add your festive branding designs to your pizza boxes Get into the spirit of the holidays by assembling a collection of pizza

boxes with a gift-wrapping design complete with an ornate bow and gift tag wishing your customers a happy holiday. Include a coupon with your gift tag for something your customers can cash in on in the new year.

5. Promote gift cards and display stocking stuffer options Gift cards are great stocking stuffers and the holiday season is the prime time to sell them. Sell gift cards in denominations that are enough for a slice of pizza, a drink and a dessert. These December 2024 · CANADIAN PIZZA

PHOTO: LAPERUZ / ADOBE STOCK

1. Send out Christmas cards There is nothing like receiving a personalized Christmas card from a pizzeria owner, manager or chef. Take the time to write and send a personalized Christmas card in the mail to your most loyal and valuable customers.

Tell them you appreciate their support throughout the year and wish them happy holidays. You could also add a coupon for a special holiday treat or discount. Send these cards NOW.

gift cards would be perfect for kids or students who want to grab a quick lunch during school. Promote your gift cards by displaying them near your cash register, on counters, tables, and within your to-go and delivery packaging. Train your staff to suggest these gift cards to all your customers by pointing out that they would make ideal stocking stuffers because they are useful, inexpensive and greatly appreciated. Incorporate a QR code that links directly to your website’s gift card page to simplify the process for your customers.

6. Combo specials for family gatherings The holidays are all about family, friends and visitors staying at one another’s homes. Cooking can be too overwhelming for the host, especially if they are preparing the holiday dinner for a large group. Come up with a delivery special that caters to a large crowd. Make sure your special includes a festive tablecloth, plates, cutlery and cups. Add some fun things for the kids. During this busy time of year, no one wants to cook and clean up after 10 people every night.

7. Elevate your food visuals Mouthwatering images of pizza with melted cheese and a perfectly baked crust will make anyone want to buy your pies. For greater success on social media platforms and digital channels, make sure you have realistic photos and videos that evoke an immediate strong desire to order one of your pizzas. Images play an important role in online pizza marketing because they catch customers’ attention and trigger hunger.

8. Decorate your pizzeria Make sure your pizza operation evokes the holiday spirit of giving and spending by decorating your restaurant’s interior and exterior with colourful holiday decorations and playing holiday music.

Have your staff wear red and green t-shirts, ribbons, bows or put on a Santa CANADIAN PIZZA · December 2024

hat. Hand out candy canes or other small treats to kids and adults alike.

9. Create a dedicated Christmas menu Bring some magic into your menu. If you run a full-service pizza restaurant, you and your staff can prepare a special holiday-themed menu, including a few appetizers, mains, desserts, and perhaps a holiday classic cocktail like a hot toddy, mulled wine, and eggnog.

You could also create a festive prix-fixe menu for customers to book their Christmas or holiday party. Include

isn’t just beneficial: it’s essential. More than 95 per cent of this generation own smartphones and use them as their primary devices. These are effective mobile channels: text messaging, mobile apps, push notifications, social media, email marketing and mobile-optimized websites. Always maintain an authentic brand voice across all platforms and offer value through exclusive deals and personalized content. With constant marketing to young customers, you will build strong brand loyalty, drive sales and stay competitive.

Promote your gift cards by displaying them near your cash register, on counters, tables and within your to-go and delivery packaging. Incorporate a QR code that links directly to your website’s gift card page.

10. Send out a special holiday catering menu Catering services can be a significant revenue stream during the holidays.

Treat the catering aspect as a separate business entity with its own menus, pricing and detailed plans for a successful catering operation. Use direct mail, email, fax or an online campaign to send your catering menu to all the office buildings in your area to serve their year-end office parties.

12. Boost your local presence through community engagement Turn your pizzeria into a neighbourhood favourite by harnessing the power of community connections.

Try to host or sponsor local events, sporting events or charity drives. This will create positive word-of-mouth marketing. Search out sponsorship opportunities with local sports teams, churches, schools and service organizations. Organize a fundraising event where a percentage of your sales goes to a local cause. Building strong relationships with the community will lead to increased customer loyalty, positive brand image, higher visibility and a boost in sales.

11. Capture the youth market via mobile channels Nowadays, a strong mobile presence

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a choice for a three- or four-course sit-down menu or a cocktail party. A prix-fixe pizza dinner is ideal for large groups of people looking for a place to have their party on a tighter budget.

CanadianPizzaMag.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

W

ow, is it just me or does it feel like 2024 flew by? I hope the year was good to you, and that you were able to grow your sales and still enjoy quality time with loved ones. As the year comes to a close, it’s a great time to review your menu and inventory and to look at ways to streamline all the elements of your operation in order to enhance both operational efficiency and customer satisfaction.

Here are 15 things to focus on to help you in that process. Remember, it’s not about quantity, it’s about the quality: little hinges swing big doors.

1. Analyze sales data: Pull a sales report from your POS and identify your best and worst sellers. Talk to your kitchen team members and ask for their input on items that slow the line and ways to improve. Focus on popular items and 14

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Dedicate a section of the menu to items you want to promote or that reflect your culinary philosophy.

This can guide customers toward trying new dishes.

consider removing those that don’t perform well.

• Evaluate portion sizes: Consider standardizing portion sizes to manage costs and reduce waste. Maybe you currently offer three sizes of pizza and you consider offering only two. Several successful pizzeria concepts offer only one or two sizes.

This can also help in maintaining consistency across the sizes.

• Cross-utilize ingredients: Design dishes that share common ingredients. This reduces inventory complexity and helps minimize food waste while enhancing flavour profiles.

2. Limit options: Aim for a concise menu. A smaller selection can enhance the dining experience and make decisions easier for customers.

3. Highlight signature pizzas: Make

your standout items more prominent.

Use icons or boxes to draw attention to speciality pizzas or chef’s recommendations.

• Design with esthetic appeal: Use consistent fonts, colours and layouts to create a visually cohesive menu. High-quality images can help showcase your best dishes without overwhelming the text.

• Create visual appeal: Use design elements that enhance readability, such as bullet points or icons. Ensure the layout is clean and inviting.

• Engage with visuals: Use high-quality, appealing photos sparingly to showcase your best dishes. This can be especially effective for specials or signature items.

4. Simplify descriptions: Use clear and concise language. Avoid jargon and keep descriptions straightforward to enhance readability.

December 2024 · CANADIAN PIZZA

PHOTO: PROSTOCK-STUDIO / ADOBE STOCK

Streamlining your menu

• Use descriptive language wisely: Instead of lengthy descriptions, use enticing, evocative language that highlights key flavours and ingredients. This can entice customers without overwhelming them.

• Use consistent naming conventions: Use consistent naming patterns for dishes to make it easier for customers to understand what they’re ordering (for example, “Grilled” versus “Roasted”).

appetizers – consider appetizer pizzas, mains – heartier pizzas and desserts – dessert pizzas, encouraging them to try multiple courses.

5. Consider seasonal ingredients: Update the menu regularly to feature seasonal items. Or consider getting small batches of a seasonal menu printed. This keeps the menu fresh and can reduce costs by using local ingredients.

• Implement seasonal menus: Create a rotating menu that reflects seasonal changes. This keeps things fresh and allows you to take advantage of peak ingredient quality.

14. Monitor trends: Stay updated on culinary trends and customer preferences. Be willing to adapt your menu based on popular culture and emerging food trends.

6. Highlight local sourcing: If you use locally sourced ingredients, make this known on the menu. It can appeal to customers who value sustainability and freshness. At Diana’s we use only a locally milled flour, from locally grown wheat.

7. Focus on dietary needs: Include a few items that cater to dietary restrictions (vegetarian, vegan, gluten-free-friendly). This broadens your appeal without overcomplicating the menu.

13. Create a “must-try” section: Dedicate a section of the menu to items you want to promote or that reflect your culinary philosophy.

This can guide customers toward trying new dishes.

15. Gather feedback regularly: Create a feedback loop with your customers. Use surveys and comment cards to gather insights about what they like or want to see changed. Consider having a monthly contest for both your customers and your team members: your customers could win a free appetizer or pizza by responding to your survey, and the team member who facilitates the most responses to your survey or comment cards can win a free pizza or menu item of their choice too.

By implementing these strategies, you can create a menu that is not only streamlined but also engaging and responsive to customer needs. The goal is to enhance both operational efficiency and customer satisfaction! | CP

• Highlight health benefits: If applicable, include health-conscious indicators (for example, low-calorie or high-protein) next to menu items. This can cater to health-focused customers.

8. Simplify beverages: Consider offering a curated selection of beverages rather than an exhaustive list. This not only simplifies choices but can also streamline service and reduce inventory.

9. Review all packaging: Review all of the packaging you currently keep in inventory and look for efficiencies. Perhaps you can eliminate one or more items, thereby decreasing your overall inventory footprint and costs.

10. Take advantage of technology: Consider digital menus or QR codes for easy updates. This allows for flexibility in changing items without the cost of printing new menus frequently.

11. Conduct staff training: Train your team members to understand the menu inside and out. They should be able to recommend dishes and explain ingredients, which can enhance customer confidence in ordering. Schedule batch training for your team members, with regular sampling of specialty pizzas and dishes. There’s nothing like a recommendation from an enthusiastic team member who regularly participates in training and tasting the menu.

12. Create a customer journey: Think about the dining experience from start to finish. Structure the menu to guide customers logically through CANADIAN PIZZA · December 2024

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PIZZA EVENT

PROFESSIONAL PRIDE Top pizza chefs showcased skills, fine ingredients and their impressive pizzerias at the Toronto Pizza Summit

BY CANADIAN PIZZA STAFF

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Wilfried Feybesse of Nuvola Pizza e Focaccia in Chicoutimi, Que., told his story of using local flours and ingredients in his signature pizzas.

kind of anchovies –one salty, one sweet – to achieve a delicate flavour.

Second-place honours went to Bart Nadherny of Son of a Peach Pizzeria in Burlington, Ont., who delivered a delicious spicy salami and wild honey pizza featuring shaved spicy Genoa salami and local wildflower honey.

Eric Luo of Forno Pizzeria in

Oakville, Ont., placed third with his pizza Quattro Funghi featuring wild porcini, morels, cremini mushrooms and truffle cream.

Our dedicated judges were Martin Barnett, executive director of the Baking Association of Canada; Diana Cline, a two-time Canadian Pizza magazine Chef of the Year champion, December 2024 · CANADIAN PIZZA

PHOTOS: CANADIAN PIZZAL

t was hot, hot, hot in Toronto on Oct. 21, but nowhere was hotter than the Canadian Pizza Summit East where top pizza chefs made wildly creative and delicious pizzas and Gabriele Di Marco of Oretta in Toronto was named Pizza Chef of the Year and earned the grand prize of a trip to compete at Las Vegas Pizza Expo and a cover story in Canadian Pizza.

Nearly 150 members of the pizza industry came out for the annual competition, trade show and day that celebrates independent pizzerias in Canada.

Nineteen pizza chefs from independent pizzerias made wildly creative pizzas to vie for the prestigious title, which has been awarded annually to outstanding pizza chefs by Canadian Pizza magazine for nearly 20 years.

Di Marco, executive chef at Oretta, wowed the judges with his neapolitan pizza featuring semolina, red and yellow cherry tomatoes, basil and perfect leoparding of the crust. He used two

GALLERY

OUR CHEF OF THE YEAR COMPETITORS 2024 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

Lisa Bottone Armando’s Leamington, Ont.

Michael Broccolo Fratelli Broccolo Thorold, Ont.

Isabelle Emtage Eastenders Food Co. Toronto, Ont.

Wilfried Feybesse Nuvola Chicoutimi, Que.

Gabriele Di Marco Oretta Toronto, Ont.

Vittorio Colaiacovo Vittorio’s Pizza House Ottawa, Ont.

Michael Cristian Costa Sorrento Markham, Ont.

Brian Harness Son of a Peach Pizzeria Burlington, Ont.

Kishanth Jeyakumar Otto Trattoria Toronto, Ont.

3RD PLACE Dean Litster Armando’s Pizza Amherstburg, Ont.

Eric Luo Forno Pizzeria Oakville, Ont.

Kyle Mackay MaiPai Tiki Bar Hamilton, Ont.

Rocco Macri Italian Peasant Gastro Market Fonthill, Ont.

Salar Madadi MaiPai Tiki Bar Hamilton, Ont.

Ethan Oriente Italian Peasant Market Fonthill, Ont.

Jeremy Paone The Lock Wood Fired Pizza Port Colborne, Ont.

Josh Paone The Lock Wood Fired Pizza Port Colborne, Ont.

Jack Wong Pizza on Fire Scarborough, Ont.

2ND PLACE Bart Nadherny Son of a Peach Pizzeria Burlington, Ont.

CANADIAN PIZZA · December 2024

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PIZZA EVENT

three-time winner of “Canada’s Best Pizza Chef” at international pizza competitions, consultant to pizzeria operators, and partner with Diana’s Cucina & Lounge in Winnipeg; Tom Stankiewicz, owner-operator of Bondi’s Pizza in London, Ont., the 2009 Chef of the Year and former leader of the Canadian Pizza Team; Giorgio Taverniti, owner of the award-winning Frank’s Pizza House in Toronto, which has been in his family since 1990.

Deputy Mayor Mike Colle was an enthusiastic attendee, documenting and sampling the pizzas, and letting pizzerias know there is a Toronto International Pizza Festival in the works for 2025. Chefs baked their pizzas in one of four Moretti Forni ovens supplied by Faema Canada.

The Great Pizza Box Fold-Off returned with an enthusiastic group Broen Thompson of Pizza on Earth in Dorset, Ont., folded 10 large boxes in 46.20 seconds to win the fold-off and a $100 gift certificate for Annex ‘Canadian Pizza’ Bookstore. Thompson earned a Guinness World Recordin this skill last June when he folded 50 pizza boxes is 3 min 47.82 seconds.

Deputy Mayor Mike Colle was an enthusiastic attendee, sampling pizza and letting everyone know there is a Toronto International Pizza Festival in the works for 2025.

TRENDS Veteran competitors entered the competition to challenge (and compete against) themselves and to try to

Elizabeth and son Graham Johnson of Pizza On Earth in Dorset, Ont., visit with editor Colleen Cross.

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crack the top three or earn that Pizza Chef of the Year title. Talented pizza makers from Toronto, Ottawa, Niagara Region, Hamilton, Windsor and Chicoutimi, Que., brought their creative A-game to the competition.

Here are a some trends we saw at the Summit.

ASIAN INSPIRATION Dean Litster, owner of Armando’s Pizza, Amherstburg, Ont., and our 2019 winner, treated judges and attendees to The Purple People Eater, featuring rosemary and thyme cream sauce, a blend of high- and low-fat mozzarella cheese, blanched then smashed purple potatoes, spicy pancetta, Spanish onion and Italian sausage. The creative pie, Litster’s take on a Detroit-style pan pizza, was finished post bake with house-made buffalo sauce, goat cheese crumbles and chives.

Lisa Bottone, manager of the nearby Armando’s in Leamington, brought The Bao-zaa, Asian-fusion pizza with sweet, salty and savoury aspects. Bottone, a first-time competitor, tossed the 59 per

cent hydration dough in sesame seeds to create an interesting flavour and texture profile. The Bao-zaa was topped with hoisin honey garlic sauce and pan seared pork belly and finished with julienned cucumbers, pickled Fresno peppers and fresh cilantro.

Isabelle Emtage of Eastenders Food Co. in Toronto crafted her take on an onion bhaji featuring mild curry sauce, masala onions, mozzarella and parmesan cheese, garlic aioli, green chutney, crispy shallots and cilantro.

Brian Harness of Son of a Peach Pizzeria was competing alongside Bart with a light pear and walnut pizza highlighting red-wine-poached Asian pears, crumbled gorgonzola, whole milk mozzarella, walnuts, evoo, basil, local wildflower honey drizzle, parm sprinkle. 48hr cold fermented dough.

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 master chef Pasquale Ponticello.

December 2024 · CANADIAN PIZZA

Pizzeria operators and their teams – from as far away as Charlottetown, P.E.I. – enjoyed one-on-one time with exhibitors and sponsors focused on the pizza space.

The Annex Bookstore had several pizza and baking books on display. The Bookstore provides education and training materials, books, texts, videos and other products to a variety of industry professionals across Canada.

Ardent Mills was on hand to discuss a number of flours ideal for thin- or thick-crust pizzas, organic flours, mixes, and specialized products such as Egg Replace that they’ve developed to help operators streamline operations and present high-quality products. The company also has a customer support facility with lab-sized flour mills, a wheat quality and bake lab, and product development labs.

Beechgrove Country Foods Inc., a federally inspected meat plant in Toronto, supplies a number of protein ingredients to the pizza and food-service industries. Its dry cured and traditional cooked pepperoni can be customized to the customers’ specific requirements. They have a line of Certified Halal pizza toppings.

Faema Canada represent Moretti Forni ovens and cutting-edge coffee and baking equipment and pizza tools. The fully stocked Culinary Academy, setting for the competition, hosts workshops for all levels of skill in pizza and pasta making.

Founded in 1984, FE Ingredients distributes sugar, oils and shortening, flour, spices and seeds, mixes, starch, yeast and other ingredients.

Freshouse Consumer Food Brands based in Georgetown, Ont., has been operating for more than 60 years. The company produces healthy, customized and convenient protein meal solutions, including roasts, stripped, shredded and pulled meats, meatballs, custom sauces and toppings.

Handtmann specializes in portioning, dividing, depositing, forming and filling equipment for meat, bakery, dairy and other food processors. The company’s rugged processing technology is known for operational accuracy, safety and reliability. Handtmann has specialized solutions for the small or medium-sized pizza operation.

Lactalis Canada Foodservice was on hand to walk through its myriad brands and cheeses developed to suit the needs of pizzeria’s and their customers. These include Galbani Professionale lactose-free and Professionale Premio pizza mozzarellas.

Lallemand Baking supplies quality baker’s yeast and baking ingredients. From a wide portfolio of baker’s yeast products to enzyme-based solutions dough development, they provide customized solutions for pizzerias and bakeries.

Noasis farm in Normandin, Que., cultivates and transforms boreal grains – organic or from sustainable agriculture – into nutritional and functional flours. Dedicating half of its land to organic farming and half to sustainable farming practices, Noasis provides conventional and organic flours including wheat, oatmeal, pizza flours, sifted spelt and sifted wheat flour.

Reiser is known for its expertise in helping pizzerias and bakeries of every size and scale automate the processing and packaging of their doughs. Among its equipment are rounders, check weighers and

its ever-expanding line of Vemag dough dividers.

TD Insurance provides business owners with flexible coverage options, to help them customize an insurance plan that best suits their needs.

While enjoying a delicious complimentary lunch provided by Faema, attendees took in an informative, interactive, and practical speaker session sponsored by TD Insurance: Best practices to manage risk in your pizza business.

Mo Thaver, regional business development manager of business insurance, and Randy Almeida, regional relationship manager of business insurance, for TD Insurance, shared best practices for managing risk in your pizza business. In a chat with Canadian Pizza editor Colleen Cross offered tips based on their experiences and what they have learned from business owners and also explored how insurance can help you financially protect your business.

Thank you to Host and Platinum Sponsor Faema Canada, Gold Sponsor Lactalis Canada Foodservice, Session Sponsor TD Insurance for supporting this who’s who of pizza innovation in Canada!

Check out the gallery of pizza chefs and their pizzas on page 17. Enjoy our Facebook photo gallery and tag your friends, family, dedicated suppliers and pizza team to share memories of this epic day of pizza! | CP

CANADIAN PIZZA · December 2024

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GUEST COLUMN

Karen Barr is a Canadian-based magazine journalist, copywriter and licensed chef. Helping clients unlock hidden revenue through email marketing, Karen has worked with small businesses and large national companies in the food and beverage industry.

Blogging for business

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tarting a blog for your website can increase your online presence, help you reach a wider audience and drive more business to your pizzeria. An overwhelming 77 per cent of internet users read blogs regularly. If you don’t have a blog, it’s time to start. Blogging regularly increases brand awareness.

These posts help your customers learn more about your menu items and business., help you build trust and establish your pizzeria as an authority.

According to WordPress, there are currently 1.9 billion websites worldwide. On a basic website, you’ll have a home page, an about us page, a menu page and a contact page. Based on these generic pages, a search engine like Google will not see the importance of one pizzeria website over the other.

Blogs help you stand out from your competition. The more posts you have, the better your chances of ranking in organic online searches.

Let’s look at how you can start a blog on your website.

Finding your keywords Keywords define your topics and allow search engines to find your blog posts.

To begin, find a list of keywords you want your website to rank for. Using a keyword tool makes it easy. Some of these include Moz Keyword Explorer, Ahrefs and Semrush. Each holds a database of SEO metrics for words and keyword phrases. All you need to do is enter your keyword ideas. Then, plan your blog posts accordingly.

For example, a keyword search for pizzerias is the word pizza. Yet, this is a broad word search. Crafting a blog around long-tail keywords such as Pizza Trends for Fall, Authentic Italian Pizza Toppings, Breakfast Pizza Toppings or Vegetarian Pizza Toppings will help searchers with something more specific in mind find 20

@CdnPizzaMag

you. Additionally, ranking for long-tail words is a lot less competitive than ranking for general keywords.

Give search engines like Google a try by adding a keyword. At the bottom of the page, it will suggest related searches to give you more ideas on popular search terms. To boost SEO, use your keywords in titles, meta descriptions, and alt tags or descriptions of photos. You’ll also need to add keywords to your blog post’s body naturally while avoiding overstuffing.

What to post

Ideas for pizzeria blog posts: • Chef tips or tricks on choosing the proper ingredients or the best utensils • Spotlights on your various team members • Behind-thescenes look at your day-to-day operations

One of the easiest ways of bringing customers to your website is by sharing recipes. Of course, you don’t need to share your secret recipes here. Feel free to expand beyond the pizza theme.

You could post recipes featuring other Italian main meals, bread, dessert, food and drink pairings, or anything related.

Sharing chef tips or tricks is another way to capture the interest of your readers. This can be anything from choosing the proper ingredients to the best utensils for recreating Italian meals in your home kitchen.

Write spotlights on your various team members and give a behind-the-scenes look at your pizzeria’s day-to-day operations. This lends a personalized approach to your blog.

Ensure you include catchy titles and stick to one topic per post. Keep the focus narrow. If there is more to say in a blog post, write a second one.

For blog posts within the food industry, adding impactful visuals is essential. According to Orbit Media, 74 per cent of bloggers use one to three images per blog post. Also, consider adding video clips.

When to post Maintaining an updated blog will keep your readers returning for more. The key to writing blog posts is to keep

them consistent. According to Orbit Media, half of bloggers post weekly or several times a month. For your pizzeria, you may decide that twice monthly is more manageable.

Setting a frequency for your blog posts will set a standard for your readers. It will also help you to achieve your content marketing goals. However, blog posts need to be well written. It is better to post good content less frequently than weak content every day.

Never sacrifice quality for quantity.

Statistically, the best time to publish blogs is on Wednesdays between 9 a.m. and 2 p.m. However, this time frame also works well between Monday and Friday. Additionally, use the same concept when promoting your blogs on social media. It will guarantee more clicks back to your website.

That’s what you want!

Build your community Blog posts help your audience to engage with your content. When they leave a comment or ask a question, be sure to respond right away. Positive comments create sales and recommendations for family and friends.

Enable social shares so readers can post and share.

Once customers find your website, ask them to join your community by signing up for your email list. One approach is to invite them to sign up at the end of every blog post.

In conclusion While writing may sound daunting, aim to set aside time every month and create your blog posts in batches.

Avoid the last-minute scramble. Check out other blog posts in the industry for comparison and ideas.

If writing isn’t your strength, consider hiring a content marketing writer to craft your posts. Starting a blog is worth it in the long term.

The sooner you start, the sooner you leave your pizzeria competition behind. | CP December 2024 · CANADIAN PIZZA

PHOTO: JADON B/PEOPLEIMAGES.COM / ADOBE STOCK

BY KAREN BARR

COVER STORY

CONTINUED FROM PAGE 13

SEASON’S SIZZLE 13. Organize a Santa Claus pizza-making class with your chef As you know, your chef makes the best pizza in town and should not be afraid to share their secrets with customers.

Have your chef dress as Santa Claus and organize a pizza-making class for your guests. You bet this will draw a crowd and make your pizzeria stand out. You could also have parents book reservations so their children can enjoy a pizza-making class just for them.

14. Host private parties Why not use your restaurant for private holiday parties? Personalize your space for specific events, such as corporate holiday gatherings or private family parties. Think of different packages you can offer, such as a buffet, hors d’oeuvres and cocktails, an open bar or any other dining experience.

15. Create a to-go Christmas bundle Consider offering diners a Christmas or holiday bundle to take home and enjoy with their family. It could simply be some traditional Christmas trimmings, such as turkey, baby carrots, baked potatoes, cranberry sauce and sweet treats.

Many people who don’t enjoy cooking a feast in their kitchen would appreciate a stress-free evening at home relaxing with friends and family members.

16. Review and respond daily to online reviews Your online reputation is crucial for attracting new customers. Monitor online reviews and rating sites regularly to see what customers say about your operation. Try to respond to any feedback promptly, and if an error occurs with an order, extend a sincere apology, offer a refund, or invite them to give your service another chance.

CANADIAN PIZZA · December 2024

17. Reward your best customers with a gift What better way to show appreciation for your customers than hosting a holiday giveaway on your social media channels? Give away a romantic St. Valentine’s dinner for two or a family feast for four. Make it enticing enough for people to interact with your post and share it with other family members, colleagues or friends.

18. Turn your employees into brand ambassadors Train your employees to be brand ambassadors. Who knows your brand’s values, goods, and services better than your employees? The more excited your employees are about your brand, the more engaged they will be. Your brand ambassadors will likely spend time with family, friends, and other workers over the holidays. These ambassadors will spread recommendations, which will be far more valuable than any traditional advertisement.

19. Have an employee appreciation day Did you know that more than

one-third of employees cite a lack of recognition as their primary reason for leaving? You must tell your staff members how much you appreciate their efforts and thank them for their contributions. Although the holiday season is a wonderful time to show appreciation for your staff through monetary bonuses, paid time off, personal thank-you notes or a private staff holiday party can be equally meaningful. Recognize staff accomplishments and victories publicly.

20. Raise money for charity The holidays are also a time for generosity; they are all about helping others.

Show gratitude and give back to those in need. Consider organizing a food drive, whereby you give customers a 10 per cent discount or a free drink to anyone who brings in a non-perishable item. Stack all the items at your store entrance and display appropriate point-of-sale materials to let customers and passersby know what you are doing. Also, consider donating a portion of sales from one of your popular menu items to your favourite charity. | CP CanadianPizzaMag.com

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FEATURE

BACK TO THE FUTURE

Residents, the Danforth Mosaic BIA, local businesses and representatives from the city helped celebrate the 60th anniversary of Danforth Pizza House. Left to right: Deputy Mayor Mike Colle and Coun. Paula Fletcher showcase a signature pizza after presenting a 60-year anniversary scroll of recognition to the Manikas family (left to right): Elizabeth, Chris, Vasili and Dimitri.

BY CANADIAN PIZZA STAFF

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or neighbourhoods that have seen changes over the years, a longstanding family pizzeria that remains true to its roots is an important link to the past.

Toronto’s Danforth Pizza House is that kind of a touchstone.

Celebrating its 60th anniversary in 2024, this family-run business is a favourite Danforth Avenue neighbourhood spot for many residents and one of the few remaining vestiges of the east end’s Little Italy.

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Angelo D’Auria opened Danforth Pizza House in 1964 after emigrating from Italy.

“This restaurant has been a part of people’s lives for multiple generations, and it’s been very rewarding for us to have become a part of that history,” said Elizabeth Manikas, whose family frequented the pizzeria and took over the business in 2014 from D’Auria.

“I think places like this give people a sense of community and continuity that isn’t always easy to find in a big city like Toronto.”

Dimitri – made renovations over the last decade but kept as much of the original restaurant as possible, including the large front window and, most important, D’Auria’s original secret recipes.

The 850-square-foot pizzeria has always had an open kitchen. Its pizzas are made near the large front window where customers can see the process.

Service is primarily take-out and delivery-based with a long counter and stools inside, and, in the summer, a couple of tables out front.

Its look hearkens to the past. A snazzy vintage-looking neon sign is December 2024 · CANADIAN PIZZA

PHOTO: COUNCILLOR PAULA FLETCHER

Danforth Pizza House, 60 years young, is thriving under NOSTALGIC SHOP Manikas family – Elizabeth, the Manikas family and with neighbourhood support. The husband Chris, and sons Vasili and

a beacon to customers, but the sentimental family has kept the old signage, photographs, the plaques and pieces of stone from the original oven and – tucked away upstairs – the 1960s Gaggia espresso machine that first drew Chris Manikas to the pizzeria in the late 1980s and early ’90s after he emigrated from Greece to attend university, and while working as a restaurant server.

Although in recent years they replaced the original Bari oven from New York with a Moretti Forni stone oven and added more ovens to help reduce wait times during the dinner rush, they made the transition slowly and carefully so as not to upset longtime customers.

Chris and Elizabeth own the pizzeria and along with sons Vasili and Dimitri are full-time operators employing four regular part-time staff.

They talked with Canadian Pizza about the pizzeria’s relationship with the Italian-Canadian neighbourhood.

“Massellis Supermarket has been in the neighbourhood for decades,” Vasili said. “It’s super-local – they are our main supplier.””

Vasili was 18 and Dimitri 16 when the pizzeria changed hands. “In that 10-year time span, we’ve seen a lot of people grow up,” Dimitri said. Both continued to work in the pizzeria part time while attending university and beyond and gravitated back to the pizzeria.

“It’s great to have a single product to just continue to try to make it better,” Vasili said. “The part about the job that’s most memorable is the interaction, learning the neighbourhood and meeting the people.”

The pizzas are baked directly on the stone. The dough is hand-made dough and cold-fermented for 36-48 hours.

The brothers describe the crust as light with a crispiness and a crunch like an Italian bread. Well-known chef and consultant Anthony Falco once described it as Toronto-style pizza.

CANADIAN PIZZA · December 2024

While suggesting, “it’s a common thing to reference a regional style,” Dimitri said their pizza defies regional labels.

“Someone once said it’s a Calabrian bread recipe, he added. “A rich dough.

Not a dense crust at all – it’s airy and full of the kind of webbing you want.”

Their bestseller since the ’60s has remained the House Special featuring pepperoni, mushrooms, onions, green peppers and bacon – with one important change. They dropped anchovies from the recipe. A few longtime anchovy-averse customers, unused to the change, still ask, “Can I get everything, no fish?” Vasili said, with an appreciative chuckle.

FUN FACT Rocco Zambri bought the first pizza from Danforth Pizza House in 1964.

FOCUS ON SERVICE The brothers have learned a lot from the example set by their parents.

“You’re interacting with a lot of people,” Dimitri said. “You have to maintain an open attitude and a good attitude.

You’re dealing with many people, but for them it’s only one experience. It’s the first time they’ve seen you. You really have to remember that and focus on that. You have to be the best version of yourselves.”

One of the pizzeria’s selling points is nostalgia. The vast majority of customers live in this neighbourhood, or used to, and many come back from far-flung places, the family told us.

“When we bought the place, it was operating about four hours a day, a few days a week,” Dimitri said. “We changed to 12 hours a day, seven days a week.”

Primarily a take-out business, they had to provide full delivery since the pandemic restrictions. They began closing on Mondays during those challenging times and have continued the practice. Their current hours are 12-8 p.m. and 12-9 p.m. on Fridays and Saturdays. “I think we’ve struck the perfect balance where we can cover each other,” Vasili said.

They recently adding desserts such as panna cotta and tiramisu to the

‘I think places like this give people a sense of community and continuity that isn’t always easy to find in a big city like Toronto.’

–Elizabeth Manikas, co-owner, Danforth Pizza House

menu. Said Dimitri, “On the one hand, there was demand for desserts; on the other, we wanted to see if we could make a great dessert. We don’t want to sell anything we don’t make.”

“Obviously now is a tougher time for restaurants in general. We’re lucky in the sense that we’re a family and we can operate it on our own.”

LOCAL GATHERING To mark their 60th, the Manikas family held a pizza party. The event was attended by other local business owners as well some of the business’s most loyal customers.”

Fletcher and Colle presented the Manikas family with a 60-year anniversary scroll from the City of Toronto.

The Deputy Mayor, as part of his effort to launch Toronto’s first Pizza Festival next year, is launching a Toronto Pizza Hall of Fame and Danforth Pizza House was made its first inductee.

“The many heart-warming memories of Danforth Pizza I’ve heard from residents are a testament to how this local institution has connected generations in our community through their outstanding pizza,” said Coun. Fletcher.

“I’m thrilled to be part of this celebration to support the Manikas family and highlight the contribution that he and other small businesses make,” Colle said.

The deputy mayor paid tribute to the legacy of Angelo D’Auria and the pioneering contribution he and many other immigrant family businesses made to the foundation of the culturally diverse city.

Danforth Pizza House is widely believed to be the longest-running, currently operating pizzeria that is highly focused on pizza.

“That’s something that we’re so proud of,” Elizabeth Manikas said.

“This place was able to stay open and we were able to grab the torch and keep bringing people something they’ve had for a long time.” | CP CanadianPizzaMag.com

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FEATURE

SUSTAINABLE SOLUTIONS Conestoga research explores small bakeries’ sustainable practices and needs.

BY COLLEEN CROSS

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Researcher Taylor Jarvis said bakeries are making small batches, limiting the number of menu items, using alternative streams for starter culture, repurposing unsold products and using inventory management best practices.

Food and Agribusiness Rob Flack offered congratulations via video on the work being done through this partnership.

“I appreciate the steps you are taking to tackle issues in the agri-food sector, especially on sustainable food production and packaging solutions,” Flack said.

The presentations focused on applied research into sustainability-focused practices with technical presentations by industry partners.

Tracy Butt, principal investigator and food science researcher with the lab, outlined the food waste hierarchy, which runs from most preferred results (prevent wasted food) to least

preferred (sending food to landfill).

“Packaging is a huge consideration especially for smaller bakeries,” she said. “It’s important to look for suppliers who are transparent, traceable and have the same goals as your bakery.”

Taylor Jarvis, a student in the final year of the Bachelor of Environmental Public Health program, interviewed small to medium-sized bakeries and analyzed bakery websites to learn what barriers there are to becoming more sustainable and how they can be overcome.

Jarvis presented a preliminary report on ongoing research that is December 2024 · CANADIAN PIZZA

PHOTO: BAKERS JOURNAL

he Conestoga Food Research and Innovation Lab at Conestoga College has announced exciting research funded

by Dawn Foods into what bakeries are doing to meet sustainability goals, what challenges they are encountering and what resources would help them reach those goals.

CFRIL hosted a Food Production and Packaging Sustainability Symposium to share preliminary research findings, on Oct. 23 at Bloom restaurant, run by students and known for environmental innovation.

Through its Corporate Giving program, Dawn Foods awarded $25,000 in funding to support the research at Conestoga College, its first recipient.

Ken Weir, director of marketing for Canada, and members of the Dawn Foods team were on hand to learn more about the insights being uncovered. Weir emphasized the importance of research in moving the industry ahead: “We are thrilled to partner with Conestoga on this research. “It’s important and it’s something we want to be involved with from the ground up and keep the momentum going.”

Ontario’s Minister of Agriculture,

expected to be complete in December.

Among other steps, Jarvis said bakeries are making small batches, limiting the number of menu items, using alternative streams for starter culture, repurposing unsold products and finding creative ways to use imperfect products such as cake pops. They are using inventory management best practices, including the first-in-first-out rule, tracking days on hand and the difference between use-by versus best-before dates. They are also using technology such as the Too Good to Go app and donating to local food banks.

However, bakeries reported facing several barriers, including difficulty finding accurate information, lack of regulation, lack of government incentives and limited supplier transparency.

Jarvis was surprised to learn how widespread the issue of food waste is. Greenwashing is seen as a significant issue by small bakeries, in particular, who rely on suppliers

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for accurate information and transparency.

Jarvis listed steps for making a sustainability plan that includes these steps: • Define your values • Assess current operations • Set sustainability goals and targets • Embed sustainability into your business plan and employee training • Monitor progress • Motivate your team • Share your journey with customers One bakery interviewed has an annual overall sustainability target and celebrates with their staff when goals are reached.

“I encourage everyone to evaluate their habits. Think about your monthly water and electricity use, the food waste you produce each week, and where your food comes from,” Jarvis said in coverage posted by Conestoga College. “Consider the environmental impacts of food production, such as land use, transportation and packaging. With collective effort,

even small changes can make a difference.”

The research results will take the form of a white paper, infographics and other educational materials outlining small, purposeful steps that bakeries can follow on a path to sustainability to be shared through Dawn Foods and on the CFRIL website.

“Customers will appreciate your efforts.”

The Lab is creating several useful one-page documents designed to help bakeries on their journey to sustainability. Final versions of these documents will be posted on the CFRIL website in December to coincide with the completion of the research.

Businesses were encouraged to do their homework, listen to experts, work with their brand, look at the data, back up claims based on facts and start taking steps immediately.

“Business owners need to make choices,” Butt said. “It’s a journey, but you are not alone. It will take time. This is why you need to start now.” | CP

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2024-11-12 11:09 AM

BY BEVERLEE RASMUSSEN, MA CEC PCC

Beverlee Rasmussen, MA CEC PCC, is the author of Small Business, Big Opportunity: Systematize Your Small Business, Create Personal Freedom, and Live the Entrepreneurial Dream and The Successful Business Field Guide. Contact Beverlee through beverleerasmussen.com.

Key practices for building a resilient pizza business

F

or small pizzerias, restaurants and cafés, surviving in the hospitality industry feels more like a high-stakes game than a business. With nearly 80 per cent of new food businesses closing before their fifth anniversary, it’s clear that passion alone won’t pay the bills.

Success hinges on mastering a few essential practices – like knowing your numbers, paying yourself and creating strong systems. Here’s how you can avoid becoming just another statistic.

Know your numbers Imagine trying to drive with a broken fuel gauge; you’d never know when you’re about to run out of gas.

Running a business without tracking your finances is just as risky. For pizza restaurant and café owners, it’s vital to know your numbers every single day.

Daily sales, expenses and labour costs aren’t just accounting details; they’re the heartbeat of your business. When you can measure every dollar coming in and going out, you can catch small problems before they become big ones.

Every expense tells a story. That extra $50 for ingredients here, an unexpected repair there – these add up.

Tracking and reviewing your financial data weekly, if not daily, lets you make adjustments that keep you profitable.

This habit alone can be the difference between thriving and just surviving.

Be bold with price adjustments Rising costs are one of the toughest realities for business owners today. Inflation, supply-chain disruptions, higher interest rates and the ongoing impact of COVID-19 recovery have created an environment where every cent counts.

And with mandated or necessary wage 26

@CdnPizzaMag

Systems are about creating a roadmap for consistency.

Every step that’s done ‘your way’ adds to the quality and reputation of your business.

increases to retain valuable staff, food businesses face a tough question: how do you stay profitable?

It’s simple, yet difficult, answer is this: when your costs go up, so must your prices. Consider this example: when you give an employee a $1 per hour raise in Canada, you’re essentially increasing your annual expenses by around $2,500 for that person. Covering that cost means either adjusting your prices, finding ways to save or absorbing the loss. Unfortunately, the money won’t magically appear. Financially successful business owners make proactive changes to ensure their business continues to thrive. So, be bold when it comes to adjusting prices. Your customers may not love a slight increase, but in the long run they’ll appreciate that it allows you to keep your doors open.

Pay yourself first: A story from the front lines One of the most common traps for small business owners is thinking they can “donate” a little extra time or personal savings to make up for shortfalls.

But over time, that approach becomes unsustainable. I worked with Tracy Dueck, owner of Tracycakes Bakery Café in Abbotsford, B.C., who, like many others, found herself covering her business’s losses from her personal savings. She hadn’t drawn a salary in months, effectively “volunteering” for her own business. This wasn’t why she’d started the café in the first place – she wanted to share her love of food and create a space for her community.

We took a hard look at her finances, adjusted her pricing, reduced unnecessary costs, and managed her labor more strategically. Once she stopped “donating” her time and savings, her mindset shifted. She began paying

herself, not just as a necessity but as a measure of her business’s success. This was her livelihood, and she deserved to be compensated. It’s a reminder for every owner: prioritize paying yourself. Sixteen years later, Tracycakes is still going strong, offering its owner a well-deserved return on her hard work and heartfelt commitment.

Document your systems Systems are the unsung heroes of successful food businesses. Every task – from plating a dessert to cleaning the espresso machine – should be documented. This isn’t just about recipes: it’s about creating a roadmap for consistency. Think about it: every step that’s done “your way” adds to the quality and reputation of your business. Systems ensure that your vision is replicated exactly, even when you’re not there to oversee it personally.

When you have clear systems, your staff knows what’s expected, your customers receive a consistent experience and you can keep a closer eye on costs.

Documenting everything creates a structure that not only supports daily operations but also helps you scale sustainably. This level of control is what allows small business owners to grow with confidence.

Final thoughts In an industry as tough as food service, the margin for error is slim. To avoid becoming just another statistic, focus on these essential practices: know your numbers, be bold with price adjustments, make sure you’re compensated and document everything. These aren’t just habits: they’re lifelines, giving you the structure and resilience to succeed in a challenging environment.

At the end of a long but rewarding day, your business matters. For the sake of your community, your team, your family and yourself, master how to run an organized, profitable business and it will pay off for everyone. | CP December 2024 · CANADIAN PIZZA

PHOTO: BEVERLEE RASMUSSEN

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