PZ - February 2025

FEBRUARY 2025

CANADIANPIZZAMAG.COM

Chef of the Year!

Gabriele Di Marco shares his culinary journey from Sicily to Toronto’s Oretta

P. 12 Good managers P. 14 Mobile savvy P. 16 PizzaSummit expands to Montreal

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February 2025 Vol. 31, No. 1

DEPARTMENTS 6

From the Editor Changes that stuck

8

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

12 The Pizza Chef

10

Creating good managers

20 Making Dough with Diane Easy ways to increase your pizzeria’s visibility

22 Guest Column: Jane Dummer, RD Trending flavours in pizza

CONTENTS COVER STORY

ONLINE

10 Chef of the Year Gabriele Di Marco of Oretta takes us on his culinary career journey from Sicily to Toronto and pizza perfection

By Colleen Cross

PHOTOS: CANADIAN PIZZA (COVER); VAGABOND PIES (14); CANADIAN PIZZA (18)

Pizza-focused content and news 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!

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CANADIAN PIZZA · February 2025

Thinking about starting a mobile pizza business? There are both rewards and challenges to consider

By Andrew Hind

16 Summit expands to Montreal Our annual competition highlighting pizza innovation is set for April 15 as part of Montreal Bakery Showcase’s two-day trade show and conference

ON THE COVER Gabriele Di Marco of Oretta in Toronto is our latest Chef of the Year who will represent Canada at the International Pizza Challenge in Las Vegas in March. Di Marco is on a mission to bring a taste of Sicily with him wherever he goes. See page 10.

14 Mobile savvy

18

18 Love and pizza Bart Nadherny, co-owner of Son of a Peach Pizzeria in Burlington, Ont., takes us inside the pizzeria that’s become a beloved neighbourhood gathering place

By Colleen Cross

19 Constant improvement Eric Luo, owner of Forno Pizzeria of Oakville, Ont., earned third place in our Chef of the Year Competition thanks in part to an ethic of ongoing menu innovation

By Colleen Cross CanadianPizzaMag.com

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FROM THE EDITOR

BY COLLEEN CROSS

February 2025 Vol. 31, No. 1

Changes that stuck

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t’s been five long years. I swore I wouldn’t revisit the pandemic. But in thinking about our pizza industry, I decided we can’t move forward – and it’s important that we do – without some reflection.

An intriguing panel discussion coming up at Las Vegas Pizza Expo, “Post Pandemic Changes That are Here to Stay,” has caused us to ask, “What things have changed permanently at your pizzeria?”

This question is closely related to what consumer habits have changed permanently. Here are a few that come to mind:

1. Shorter week and reduced hours Many pizzerias changed or reduced their hours, as Andrew Hind explored in his 2023 feature “Hour Struggle.” In the article, Cory Medd, owner of Two Guys and a Pizza Place in Lethbridge, Alta., spoke about the decision to close on Mondays and curb his hours: “We took advantage of the day off to clean the ovens, paint, do deep cleaning, and so on.”

Medd finds the quiet work time useful and has resisted the urge to revert back and doesn’t foresee the restaurant re-opening on Mondays.

2. Looking after your mental health and that of your staff Closely related, prioritizing your mental health is important for a business owner, as discussed by columnist Diana Cline in two columns this past year, who provided a strategies for self-care.

Taking self-care seriously is good for everyone, but it is especially important if you want to attract and retain staff. Generations Y and Z, in this difficult economy, face particular hurdles in getting established, buying a home, starting a family and planning their future. Setting boundaries and indulging in small treats may take on more importance as they struggle with life’s bigger challenges.

Paying well and providing benefits are of course key to making your business a go-to employer, but showing your team compassion, understanding, flexibility and recognition can go a long way toward retaining your best people. With careful

mentoring, in time maybe one of them will become that high-achieving manager you can rely on.

3. Many people still work from home Offices - have bounced back a bit but people are still working from home more than they did. There are two sides to that coin: More time at home means not wanting to leave the house. Also, more time at home means wanting to get out of the house. While we may eat out less often, we expect more when we do. Pizzerias that make their experience special will attract return customers. Customers still feel that gratitude cultivated over the last five years. They will pay for good food – something they can’t get or make easily at home – and good service.

Many pizzerias and restaurants prioritized carry-out and delivery by necessity and plenty continue to do so. Some changed their model and never went back to eat-in. Fortunately this industry is built to handle fast production and delivery.

Maintaining less seating has allowed some to operate on a smaller footprint, reducing those high overhead costs and making daily operations and staffing simpler. But is that important “place where everybody knows your name” lost?

Food for thought in 2025: • A large pizza plus leftovers equals two meals and that’s good value. Could this be played up in marketing to cushion a price increase?

• Set up systems that work for your pizzeria.

Diana’s column this issue and Beverlee Rasmussen’s from December show the benefits to you, your team, your operation, your customers and the value of your business down the road.

• Is your pizzeria on social media only? Consider building a dedicated website to make your business more resilient when, say, Twitter switches to X or TikTok is banned. This also gives you the option of launching crucial online ordering.

What changes have you made at your pizzeria that you intend to continue – and why? Let us know. | CP

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CEO Scott Jamieson sjamieson@annexbusinessmedia.com

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February 2025 · CANADIAN PIZZA

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Trusted Dairy Brands Inspiring Solutions for Menus

Let’s connect

WWW.LACTALISFOODSERVICE.CA @LACTALISCANADAFOODSERVICE

ON THE WEB Chain that boasts world’s largest deliverable pizza set to open Vancouver location; The 5 easiest customer-service tactics anyone can do | FOR MORE PIZZA NEWS, check out our website, canadianpizzamag.com

DAIRY PRICES

Farmgate milk price to decrease in 2025 in 9 out of 10 provinces

STATE OF THE INDUSTRY

Have your say in our operator survey and enter draw for $200 gift card!

Canadian Pizza is conducting a Pizzeria Operator Survey with insights revealed in upcoming issues of the magazine. The comprehensive deep-dive study provides pizzeria professionals with trends and insights on menus and toppings, employee strategies, marketing, sales and growth, supplier trends, projections, industry concerns and technology.

Pizzeria operators – from independents and chains to food trucks/catering pizza operations – are invited to participate in the Pizzeria Operator Survey.

The survey period ends Feb. 14.

We are looking to collect relevant, useful data on what’s really happening in the pizzeria industry right now. We encourage all pizzeria operators in Canada to be counted in this study.

The goal is to build a comprehensive deep-dive analysis of the pizzeria industry for the pizzeria industry with valuable insights that operators can use 8

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to introduce new ideas, increase their tight profit margins and assess their standing in the market with respect to such challenges as rising costs and staff shortages.

“Results from this survey will help guide our future content to ensure it continues to be relevant and helpful information to help pizzeria owners and operators sustain their businesses. It also provides our readers with the most accurate snapshot of where things stand today so that they can better understand exactly how they are faring in the current landscape as compared to their peers across Canada.”

If you own and operate a business specializing in serving fresh pizza in Canada, be counted in this year’s analysis and earn a chance to win a $200 Canadian Tire gift card by using the QR code on this page and completing the Pizzeria Operator Survey. It should take about 5-10 minutes.

After conducting an annual review of Canadian farmgate milk prices and consulting with stakeholders, the Canadian Dairy Commission will implement the following changes on Feb. 1, 2025, in nine out of 10 provinces.

Newfoundland and Labrador will not implement the changes.

The farmgate price of milk will decrease by 0.0237 per cent, which translates to less than one cent per litre of milk sold to

processors. This decrease is the result of the National Pricing Formula, a pricing mechanism that was determined by the industry, which considers dairy farmers’ costs of production as well as the consumer price index.

While the general inflationary environment was above Canada’s targets in 2023, on-farm productivity gains and certain input costs, such as feed, were lower and helped balance total costs of production.

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 decrease by 0.0237 per cent.

ILLUSTRATION BY BRIAN FRAY

INDUSTRY NEWS

February 2025 · CANADIAN PIZZA

The net impact of this decrease on retail prices is unknown since retail prices are also influenced by other factors in the supply chain such as labour, transportation, distribution and packaging costs. A change in price paid to farmers for their milk does not necessarily translate to a similar retail price change as it is only one of the elements that affect prices for consumers.

Dairy Farmers of Canada, Dairy Processors Association of Canada, Canadian Federation of Independent Grocers, Restaurants Canada, and Retail Council of Canada contributed to this year’s milk pricing review process.

All price adjustments come into effect on Feb. 1, 2025, and are accessible on the Canadian Dairy Information Centre website, agriculture.canada.ca.

OPERATIONS

PHOTO: ITHQ/PREMIERE MOISSON

Here’s what the Pizza Hut of the future looks like Pizza Hut has made public a new design concept that features a pizza-making station at the centre of the restaurant, allowing customers to see employees make their orders.

It’s part of broader changes Pizza Hut is displaying at a remodeled location.

Located in Plano, Texas, the restaurant includes CANADIAN PIZZA · February 2025

self-service kiosks for faster order placement, cabinets for easy, contactless pick-up and a guest-facing pizza making station to showcase the quality and care that goes into every Pizza Hut pizza. In addition, the restaurant will introduce a drive-thru featuring a “Hut ’N Go” menu that offers a select list of “ready-now” items that can be quickly ordered and picked up at the window. The model also includes energy-efficient lighting, auto lift fryers and energy-efficient ovens with in-vent hoods and energy management system.

STAFFING

Quebec program introduces 8 new artisan bakers to the industry Quebec is welcoming eight new artisan bakers who will bring their technical skills and creativity to local bakeries across the province.

In a recent release, the Institut de tourisme et d’hôtellerie du Québec (ITHQ) announced that the bakers completed a 994- hour training program developed in collaboration with Première Moisson.

Out of 43 applications and after a selection process, 14 candidates were chosen to undergo the intense training, including 10 men and four women.

The training program ran from March to October 2024, giving the new bakers training to prepare them for prime positions at Première Moisson or other prominent Quebec bakeries.

For most of the bakers,

professional retraining was the primary motivation for joining the program. The cohort also included newcomers to Quebec and individuals for whom traditional educational paths were not a good fit.

The initiative is addressing the shortage of skilled labour in the sector, promoting local expertise and providing concrete opportunities for young or seasoned professionals eager to get hands-on in the industry.

The next training session is scheduled to begin in March 2025. To be eligible, candidates must be proficient in spoken and written French, must be at least 16 years old and must pass a pre-admission interview.

“We are very proud of our first cohort of bakers trained entirely in Quebec,” said Éric Coté, vice-president and general manager of Première Moisson, in the release. “Their passion, dedication, and determination are fostering the creation of a new generation of homegrown baking talent, strengthening Quebec’s cultural identity by showcasing local products and artisanal know-how. This training also significantly reduces our reliance on international recruitment, which had been our primary hiring channel until now.”

Paul Caccia, senior director of business development and communications at the ITHQ, said: “The ITHQ Expertise Center is delighted to have collaborated in developing this specialized training program for Première Moisson, leading to the qualification of a first cohort of bakers. As a true hub of excellence, our Expertise Center supports the success of various private companies and Quebec institutions by providing consulting services, guidance, and tailored training programs.”

For more information on the program, contact devenirboulanger@pmoisson.com.

Alive & Kickin’ Pizza Crust publishes free trends report Alive & Kickin’ Pizza Crust has released its 2025 State of the Pizza Nation report as a resource for pizzerias, restaurants and any business selling prepared foods. Featuring trends, consumer insights and strategies, the free guide is designed to help businesses deliver what customers are craving, stand out from the competition, boost revenue and keep operations running smoothly. The guide is available at akcrust.com.

CanadianPizzaMag.com

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COVER STORY

CHEF OF THE YEAR Gabriele Di Marco of Toronto’s Oretta takes us on his innovative culinary journey to pizza perfection

BY COLLEEN CROSS

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@CdnPizzaMag

Gabriele Di Marco is executive chef at Oretta, managing three locations at King Street West, the adjacent Caffé Oretta and Midtown (pictured here).

which opened in 2017 in Toronto’s King West area with an exclusively Italian menu featuring classics representing various regions of Italy made using high-quality ingredients. It now boasts two more locations – Oretta Caffé, which serves espresso coffees, in-house prepared artisanal baked goods, focaccia, and panini and adjacent the main King Street restaurant, and the midtown spot where we sit for a conversation about excellence and Sicilian cuisine.

Memories of Sicily Born and raised in Sicily, Di Marco has been in Canada for 16 years. He built his skills working at fine-dining restaurants, including as chef de partie at Wickaninnish Inn in Tofino on Vancouver Island, and as sous chef at Nota Bene in Toronto.

Gabriele Di Marco uses TWO KINDS OF ANCHOVY to balance his winning pizza: • Salty Sicilian • Sweet Cantabrico

As the story goes, he met Mele through mutual connections among suppliers, he recalls devising a six-part tasting menu of Italian specialities while working as head chef at Mele’s Capocaccio Trattoria at Yonge Street and St. Clair Avenue seven years ago, which led to his promotion to executive chef in June 2018.

Di Marco has built a successful career through hard work and dedication to shining a light on his home region of Sicily.” In Sicily, it was all about food, family and respect,” he says. “My grandmother and mother were at home and every day and the family ate lunch and dinner together.

There is nothing more important than sitting at a table with your loved ones,” says the proud Sicilian, who has three kids himself.

They had what he describes as a February 2025 · CANADIAN PIZZA

PHOTO: CANADIAN PIZZA

fter years of honing his craft in kitchens around the world, Gabriele Di Marco is confident in his skills.

It shows as Di Marco, executive chef at Oretta and our latest Canadian Pizza Chef of the Year gestures around his elegant surroundings on Yonge Street in midtown Toronto – surroundings that even on a dark day in November are flooded with light.

Picture this: November 2024. It’s a month before Christmas and Oretta is about to launch its holiday menu.

Fresh floral vine decorated with pink, white and silver garlands and decorations adorns the entrance off Yonge Street. It is time for aperitivo, or small bites – a popular afternoon tradition at Oretta. It’s all very inviting and in keeping with the restaurant’s priority of freshness. After our talk we take photos in the glassed-in patio dubbed “Giardino della herbes” (the herb garden). The restaurant has been open for three years and may best be described as art deco meets historic Italian architecture, with curved banquettes, marble countertops bold artwork.

Salvatore Mele, principal at Oretta Hospitality Inc., is the entrepreneur behind this stylish and growing brand,

COVER STORY

“house in the countryside.” When he was 11 years old, he used to cook for 16 friends from school and learned how to a 78-year-old friend how to forage for mushrooms.

While cooking came naturally to Di Marco, after graduating from high school he got a taste of gruelling outdoor labour while working in the forest rising at 4 a.m. and carrying logs for up to two kilometres to be used for making cork.

Before coming to Canada, he worked at an Italian restaurant in Australia and at a restaurant in Thailand.

Di Marco’s goal is to tell a story through authentic food made in the tradition of Sicily. In his view, “If you don’t make a memory with the food you make, how can you serve people?”

Winning pizza Before bringing his pizza to the Toronto Pizza Summit, Di Marco tested it three or four times with help and feedback from his pal chef de cuisine Denis George of Capocaccia.

No doubt his meticulous attention to detail helped him win over the judges.

He describes his pizza as more durable due in part to the double-zero flour and high percentage of semolina that gives pizza more structure. In terms of flavour, he says, “I wanted something simple that screams Italy.”

It included San Marzano tomatoes, red and yellow cherry tomatoes, buffalo mozzarella “for a richness. The star of this pizza is the anchovy: Di Marco used two different kinds to balance each other: salty Sicilian and sweet Cantabrico.

The enthusiastic chef returns to Sicily every summer from June to August. He gets wild oregano, which he bakes, freezes and takes back to Canada. “It keeps well,” he says.

“When I cook, I’m trying to bring back memories of Italy,” he says. “My goal is to take my guests to Italy without flying,” he says with a well-practised flourish.

The ingredients are important but great food must have something extra, he says. “You can’t teach love for food and positive attitude.”

Learning curve “When I became a chef in Vancouver, in Toronto, I staged all day,” he says, referring to the practice of unpaid internship taken to learn new techniques and build industry connections. He would take on task after task without complaint.

He would work a shift from 2 p.m. to midnight, sleep, then work from 8 a.m. to 2 p.m. His parents saved up money to pay for his trips home to visit.

While Di Marco recognizes the important role of college culinary programs, he calls this real-world experience priceless. Some graduates of college programs immediately choose jobs that pay the most money possible. Di Marco sees an alternative in which education, and not just money, CANADIAN PIZZA · February 2025

The Chef of the Year’s winning Napoletana-style pizza includes San Marzano tomatoes, red and yellow cherry tomatoes, buffalo mozzarella and two kinds of anchovy.

is the motivation: “You can choose the quick way. Or, you can work in a good restaurant where you can learn discipline, and maybe learn to run your own restaurant one day.”

Of course, you need to make a living. In Di Marco’s case, he paid his dues, and after some time, he realized his own worth. He recalls asking for $14 an hour and expecting resistance, only to find that the prospective employer offered to pay him $17. “I was ready to upend a table if they refused my request,” he says with a laugh.

Transition to manager After years cooking and baking in multiple fast-paced kitchens, what’s it like managing staff. In each of their three kitchens, they have approximately 65 people. Altogether there are about 250 employees, including managers.

“I used to push people, it was the kitchen culture. Was it right? Not really,” he says thoughtfully.

“As a manager, I try to listen to everyone. I let them learn, push them to get better. I am meticulous. The cleaner your station is, the better the food will be.”

Di Marco keeps a list of lessons he has learned: good and bad. “You become like a psychologist. You can’t treat everyone the same. You learn with time and patience.”

While the work has not been easy over the years, he is proud of his role as executive chef and feels a sense of ownership in Oretta. This helps him to make daily decisions.

“Anything you do, I always take a break and ask myself, what would I do if it was my own restaurant?”

As for Oretta, plans are underway to open a fourth location downtown near Toronto Lake Ontario harbour at Simcoe and Front streets. Di Marco is excited about the expansion, but he has wisely added maintaining a work-life balance to his list of lessons. “I have what I need. Now I’m learning to take care of myself.” | CP 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

Creating good managers

T

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BASIC OPENING CHECKLIST: Turn on air make up unit/hood exhaust Turn on oven – make sure it’s set to the correct temperature Pull out dough to warm up Pull out pizza sauce bucket(s) to warm At 11 a.m. turn on the open sign and unlock the front door And so on

Think about it, if you worked for anyone else, you’d at least have limited work hours, time off and vacation pay accruing.

experiences hiring a seasoned manager of restaurant chains as their in-house manager. Unfortunately, most of those candidates are not particularly apt at working the floor, rather their experience is with managing team members who work the floor. For most independent pizzerias, we require a manager that can and does work the floor, when needed.

Take a step back for a moment and put first things first: you must systemize your operation. I mean that everything must be written down as a step-by-step manual on how to run your operation. This in turn creates a system of checklists that automate your operation. Do you personally open your pizzeria every day? What is the first step? And the next? And the next? Write all these steps down, and now you’ve created your “opening checklist.” Print up a dozen and make it a policy that every staff member who opens completes the opening checklist. Now any one of your staff can follow this simple checklist. It’s not a matter of leaving it up to the employee to remember: it’s either done or it isn’t.

Next follow the same process for the step-by-step checklist for closing your

pizzeria. Identify the essential jobs/ tasks that a supervisor or manager need to perform the way you do, then create a document that could also be used as a checklist for these jobs.

Initially, it’s not a matter of the “who” as much as it is the purposeful systemizing your operation in the simplest steps imaginable. An opening checklist usually looks like this: 1) Turn on air make up unit/hood exhaust. 2) Turn on oven – make sure it’s set to the correct temperature. 3) Pull out dough to warm up. 4) Pull out pizza sauce bucket(s) to warm. 5) At 11 a.m. turn on the open sign and unlock the front door. And so on.

Lastly, it’s important to inspect what you expect. Verify that the checklists are being completed to the standard you have set. The staff members you have verified to consistently follow your checklists are the best candidates to promote to supervising and/or managing positions. They have demonstrated they are capable and willing to follow your directions on how to operate your pizzeria. They are the likely natural leaders for your operation to run smoothly whether you are there on site or not. It’s really that simple. | CP February 2025 · CANADIAN PIZZA

PHOTO: MIODRAG IGNJATOVIC/GETTY IMAGES

he pizza business is not a business of one: even independently owned take-out and delivery operations require additional staff to answer phones and to make and deliver pizzas. And every owner needs a day off to rest and recharge – although I think for many of us these days are spent catching up on dozens of other things.

Many independent operators I know feel that they cannot take a day off because the business doesn’t run as it would if they were there and because there are problems that come up whenever they aren’t on site therefore it’s not worth the time off.

This is your warning flag that you’ve set yourself up with a job, not with a business that creates an income. This is one of the most fatal flaws that many independent operators commit. A business set up this way is no way to live – think about it, if you worked for anyone else, you’d at least have limited work hours, time off and vacation pay accruing. Working for yourself with this design is a certain path to total burnout. You must make the mental shift from employee to business owner. From working for an hourly wage to increasing the value of your business. Some independent pizzeria owners I’ve known shut down their store for a week or up to a month so they can take a vacation. I understand why. However, consider if your store was set up to operate without you and you could take that vacation and still have the income from your business?

Back to the main point of this column, you need additional help to work your business and key individuals to manage your business, but how do you find the right individuals to promote to those positions? I’ve had countless conversations with independent owner-operators about first-hand

FEATURE

Thinking about starting a mobile pizza business?

There are both rewards and challenges to consider

BY ANDREW HIND

I

t’s an exciting era in the pizza industry as chefs are discovering creative ways of showcasing their talents and meeting the needs of their customers. In recent years, for example, we’ve seen a dramatic increase in pizzerias going mobile, bringing pies direct to customers in the form of outdoor catering and food trucks.

The recent surge in this niche of the pizza industry can be traced to the COVID pandemic. An interest in outdoor dining, initially the result of indoor dining restrictions but latterly because of the inherent appeal of socializing outdoors, can partly explain this phenomenon. But there are certainly other factors.

THE APPEAL Devon Thor, owner of Vagabond Pies based in Victoria, has worked in the restaurant industry for essentially her whole working life, from bartending to front of house, and discovered a passion for pizza – particularly sourdough pizza. With a deep entrepreneurial streak, Thor knew she wanted to chart her own course but found obstacles in her way. “The restaurant industry is prohibitively expensive to enter. You 14

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Each of Devon Thor’s pizzas is unique and flavourful.

Here, confit garlic oil, thyme, charred red onion, ricotta, schinkenspeck, lemon zest and arugula (left) and arrabiata, roasted mushrooms, herb gremolata, goat cheese and crispy bread crumbs (right).

need deep pockets or financial backers,” she explains. “I had to ask myself – like so many others do – ‘what’s my entry into the industry?’ Buying a pizza trailer and going mobile was my way forward.”

There was also a lifestyle aspect that appealed to Thor. “I love to travel, but brick-and-mortar restaurants represent a year-round commitment,” she says. “With a food truck I can work like crazy over the summer and spend the winters travelling the world. That really appeals to me.”

Many keen-eyed pizzaiolos

SOME KEYS TO SUCCESS: Charge a price point that assures a healthy profit.

Carry spare tires.

Have CAA for rapid roadside assistance.

Fully prepare dough and toppings before heading out.

Diversify the jobs you take on.

recognized that pizza catering of outdoor events is a growth industry.

“Pizza is a great choice for events because it has universal appeal – it’s the type of food that doesn’t need an introduction or explanation,” says Andre Pereira, owner of Toronto’s Flour Power. “The ability to customize pizzas for different groups, including options like gluten-free crusts or vegan toppings, makes it incredibly versatile for all kinds of events. Additionally, the process of making and cooking fresh pizzas on site creates a memorable, interactive experience for guests.

Combined with the speed and efficiency of wood-fired ovens, pizza catering is an excellent option for serving large groups with ease.”

Going mobile can be a profitable alternative or adjunct to a bricks-andmortar store, as Tim Weatherup found.

Soon after establishing Night Kitchen Pizzeria in Peterborough, Ont., in 1999, Weatherup gained a reputation for excellent pies and consequently became in demand for catering. Rather than serve pizzas that were lukewarm upon delivery, he elected to purchase a mobile oven a cook on site.

“At catered events volumes are high,” he explains, “and because people order and pay in advance, we know the exact labour and food costs and quantities for the day. As a result, catered events are much more profitable per day than my restaurant.”

“Catering events represents an additional revenue stream and part of necessary efforts to diversify and evolve as we seek to best serve our customers,” Weatherup says. “Besides, they’re fun because everyone at these events is in a party mood – it’s a different way of engaging with customers and growing the business.”

February 2025 · CANADIAN PIZZA

PHOTO: VAGABOND PIES

MOBILE SAVVY

FEATURE

PHOTO: LOWLANDS FIRE FOODS

COMPLICATIONS AND CONSIDERATIONS But as enjoyable and profitable as they may be, mobile pizza operations have their own complications and considerations. Going mobile is not as easy as simply purchasing a portable oven or food truck and then raking in the profits.

There’s more to it than that. You can’t just dive in, feet first and blind.

“Running a mobile catering business comes with its unique difficulties that fixed-location restaurants might not anticipate,” Pereira says. “One of the biggest challenges is logistics. For example, parking a large trailer in tight areas often takes extra time, cutting into the estimated setup schedule. Weather can also be unpredictable, which is particularly challenging when working with dough – a living, sensitive ingredient that can be affected by temperature and humidity.”

Weather is one of the reasons that Tim Weatherup no longer attends markets, music festivals, and similar events.

“I used to do them frequently, but I’ve stopped largely because of the weather,” he says. “These events depend on fair weather for attendance. Cold or wet days can be a total bust, so not only are you uncomfortable but you’ve done a lot of work and spent a lot of money for no gain.”

Weatherup isn’t suggesting large events aren’t worth the effort, especially when one is starting out in the mobile pizzeria industry. Well-organized events blessed with good weather can be profitable, and they are great ways of building a reputation and networking. He recommends that you take detailed notes about which events were proven to be successful, and why, so you can plan accordingly in the future.

Max Barill, owner of Feast On-certified Lowlands Fire Foods, operates two pizza-serving food trucks in Ontario.

He’s gained valuable experience over the years – some of it hard earned. “Location is everything when it comes to food trucks. The ideal locations have city power and water because gas generators are expensive to run. It’s also convenient to have a prep kitchen at the location,” he says.

Barill has found success through diversity: he operates on streetscapes, attends high-traffic events and has a fixed location at 100 Acre Brewery in Peterborough that enables him to operate year round. “The brewery location is, overall, more profitable because it is year round and has a built-in customer base,” he explains. “Forming partnerships like this is very important to success.”

Preparation is key to a mobile operation. You need to plan to have two of every kitchen utensil because you don’t have the luxury of a fully stocked kitchen. Your truck and trailer need to have spare tires (many operators stress the importance of CAA for rapid roadside assistance). You need CANADIAN PIZZA · February 2025

‘The ideal locations have city power and water because gas generators are expensive to run. It’s also convenient to have a prep kitchen at the location,’ ” says Max Barill, Lowlands Fire Foods.

to fully prep the dough and toppings before heading out for the day. Things can and will go wrong, but the client can’t know it – your reputation and future success depends on an apparently seamless event.

Be sure to charge a price point that assures a healthy profit. People are paying for the experience – watching the pizzaiolo in action, smelling the wood, seeing the sizzling cheese, the feel of the pizza as it emerges from the oven.

Pereira stresses that pizzas served at a catered event must be of a corresponding high quality.

“Nowadays, many of our clients are much more educated about pizza,” he says. “In the past, the most common questions we received were about the type of oven or wood we use. Now, clients inquire about the specifics of our dough – questions like whether we use straight fermentation or what type of flour we use to achieve the “leopard spots” on the crust, and it’s also not uncommon for clients to lift a slice and check the “undercarriage” of the pizza to see how well it’s baked. This shift highlights the growing awareness and appreciation for high-quality pizza, and the need to elevate one’s game.”

There are many additional considerations. Where will you source your wood? Where will you store your truck/ trailer? Do you have refrigeration for dough and toppings?

The list goes on.

“Taking your pizza mobile is a business like any other so you need to put the same thought into it as a brick-andmortar restaurant,” Weatherup says.

Devon Thor agrees, and yet she finds herself invigorated by the challenge: “Taking pizza mobile is an exciting new way to reach customers,” she says, “and a way for new talent to enter the pizza industry.” | CP Andrew Hind is a freelance writer from Bradford, Ont., specializing in food, history and travel. He is the author of 25 books and the proud father of one.

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

PIZZA EVENT

SUMMIT EXPANDS TO MONTREAL Annual competition highlighting pizza innovation in its 20th year set for Montreal Bakery Showcase in April. Register now to attend Showcase and register starting Feb. 17 to compete for Chef of the Year!

2025 14 et 15 avril • April 14 & 15

2025

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he Canadian Pizza Summit is expanding to Montreal! Designed to help independent pizzerias network and grow their pizza business through ideas and innovations, the Summit and Chef of the Year Competition will take place on Tuesday, April 15, at Bakery Showcase at the Montreal Convention Centre.

Bakery Showcase is a two-day event exclusively for owners and operators of pizzerias and restaurants, bakeries, bakery-cafés and food service. Presented by the Baking Association of Canada, it’s the only event in Canada dedicated to the art and business of 16

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CHEF OF THE YEAR MONTREAL EDITION: Registration opens: Feb. 17 Prizes: • Chef of the Year Montreal: Trip to compete at Vegas Pizza Expo in March 2026 • Second place: $300 • Third place: $200

baking and making pizza, and it offers attendees: • An exciting competition featuring signature pizzas from dozens of pizzerias from across Canada!

• Tasting samples of delicious, cutting-edge pizza: the best of Canada!

• A chance to learn innovative techniques from other pizza makers!

• Opportunities to network with other pizza chefs, pizzeria, bakery and restaurant owners and operators!

• Top-notch market research: learn what other pizzerias are doing – all in one place on one day!

• More than 70 exhibitors of ingredients, tools, equipment and services focused on baking and pizza trades!

• An opportunity to learn about the latest ingredients, equipment and services from dedicated suppliers • Education sessions to help you evolve your business, keep up on baking industry trends and technical information and learn from the experiences of successful bakeries • Hot topic: Panel discussion on strategies encouraging the next generation of professional bakers • Demonstrations featuring top bakers, pastry chefs and chocolatiers, and the first Coupe boulangerie du Canada – Édition Québec • Many opportunities for networking!

February 2025 · CANADIAN PIZZA

PHOTO: CANADIAN PIZZA

BY CANADIAN PIZZA STAFF

PIZZA EVENT

WHO SHOULD ATTEND? Are you a pizzeria or bakery-café owner, operator or employee? Attend! Are you planning to open your own pizzeria or pizza franchise?

Attend! Are you a food-service or catering owner or employee who has a focus on pizza? Attend!

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

But there are great prizes to be won as well. Our new Chef of the Year – Montreal Edition will receive a free trip to compete in the International Pizza Challenge at Pizza Expo in March 2026, where they will compete in the International Pizza Challenge representing Canada. Canadian Pizza magazine will feature you on the cover! And of course, you’ll receive an award to display proudly in your pizzeria.

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

Calling all Canadian pizza makers! Bring your best signature pizza to the Original Canadian Pizza Chef of the Year competition and Summit at Bakery Showcase in Montreal!

For the first time, this exciting competition, started in 2005, will be held in beautiful Montreal, brought to you with support from our Gold Sponsor Lactalis Canada Foodservice and Oven sponsor Faema Canada. Our team can’t wait to provide this important forum for innovation and taste the best pizza in Montreal and from across Canada.

This competition and forum for pizza innovation is growing. Last July we held a competition in Port Coquitlam, B.C., at Sysco where Selim Louis Dahmane of Gastronomy Gastown was named Chef of the Year. Our latest competition assembled a stellar group of talented chefs to compete in Toronto where Gabriele Di Marco of Oretta was named Chef of the Year – Toronto Edition!

Mark your calendars and start planning your visit to Montreal!

Registration for those wishing to compete in Chef of the Year will open Feb. 17 at canadian-pizza-summit-montreal-2025/. Watch our April print issue and make sure you’re subscribed to our free enewsletters and digital editions to receive all announcements and updates.

Later in 2025 we’ll host competitions in Calgary at Sysco on July 21 and in Toronto at Faema Canada on Oct. 20. These are open to professional pizza makers across Canada. Stay tuned for details.

Everyone in the pizza and bakery business can register now to join us at Bakery Showcase at bakeryshowcasecanada.ca/ to shop, learn and connect with other hardworking, creative, community-loving owners, operators and their teams. As an independent pizzeria, attending Bakery Showcase and watching or competing in the Chef of the Year Competition can help you grow your business and be part of a pizza and baking community by sharing ideas and innovations.

Montreal Convention Centre April 14-15, 2025. Join industry professionals from bakeries (retail, wholesale, commercial, in-store), grocery, pizzerias, restaurants and food-service outlets at Canada’s only business-to-business baking event!

Bakery Showcase 2025 is the annual industry event where bakers of all sizes and business models – from artisan microbakeries to bakery-cafes to pizzerias to medium-sized bakeries to large commercial Everyone in the pizza and bakery business can register now to join us at Bakery Showcase and the Montreal Pizza Summit to shop, learn and connect with likeminded owners, operators and their teams. See you there! | CP REGISTER STARTING FEB. 17 TO COMPETE IN THE CHEF OF THE YEAR COMPETITION AT CANADIAN PIZZA SUMMIT – MONTREAL EDITION!

REGISTER NOW TO ATTEND MONTREAL BAKERY SHOWCASE!

BAKERY SHOWCASE The Baking Association of Canada, in partnership with the Conseil de Boulangerie Québec (CBQ), will host Bakery Showcase at the CANADIAN PIZZA · February 2025

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PROFILE

LOVE AND PIZZA Burlington, Ont.’s Son of a Peach Pizzeria is a beloved neighbourhood hub

make their doughnuts – just one way they keep waste to a minimum.

T

here’s no way to prepare for the delights of Son of a Peach Pizzeria.

Nestled in the historic Village Square near the waterfront in Burlington, Ont., this friendly pizzeria and its sister business bakery next door are bursting with personality.

Co-owner-operators and partners in life Bart and Kimberley Nadherny welcomed me to their little slice of heaven, proudly pointing out Kim’s bold original modern artwork, their adjacent Sunshine Doughnut Company, the geometrically reconfigurable wooden tables and, most exciting of all, the bright, dynamic open kitchen where pizza magic happens daily.

This place is all about love and pizza. Kim and Bart met in Washington, D.C., while she was pursuing her masters at Georgetown University and he was working at a prestigious restaurant, one of many in his career.

Together they set out to open a pizza business together, pondering, “How can we elevate everything we do?”

Its location in the historic Village Square came about by serendipity: driving around looking for potential locations, they saw the space, envisioned what it could be and made a quick – and smart – decision.

The business is named for Bart’s mother, whose nickname growing 18

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Classically trained chef Bart Nadherny is co-owner with wife Kim of Son of a Peach Pizzeria in Burlington, Ont.

up was “Peach.” Although she passed away in 2011, her loving presence continues to be felt in the restaurant.

The restaurant opened in May 2014 with just 21 seats and proved so popular that within six months they completed an ambitious renovation, expanding to open a second side housing more seating and, in 2018 – and after two years in independent operation – the Sunshine Doughnut Company.

They now have capacity for 40 people inside and 60 outside in the summer season.

Kim, an artist and designer originally from southern California, worked in lock step with Bart making the space unique, practical and welcoming. Kim also handles the social media, marketing and takes the lead on financial responsibilities.

Bart’s main focus is the open kitchen and production kitchen below deck, where everything down to the last meatball and garlic knot is made by hand and from scratch. The meatballs, in fact, are made using the breadcrumbs from the brioche used to

BUSINESS DUO: Son of a Peach Pizzeria, Inc. heypeachy.com The Sunshine Doughnut Company Inc. sunshinedoughnuts. com

LOYAL CUSTOMERS Peach boasts loyal, longtime customers, some of whom have held their wedding rehearsal dinner at the pizzeria. “We make sure everyone is having a good time. We’re pushing ourselves to improve every day.” | CP February 2025 · CANADIAN PIZZA

PHOTO: CANADIAN PIZZA

BY COLLEEN CROSS

THE CHEF Bart, who placed second in our Toronto Chef of the Year competition in October, is a classically trained chef who earned an associate of science in the culinary arts from the Culinary Institute of America in 2004 and has a prestigious masters degree in slow food and advanced gastronomy from Instituto Superiore di Gastronomia, known as Jesi, in eastern Italy. There he learned about the gut and how people digest foods. “The food and wine has a story,” he says..

The business has about 50 employees, 20 of those in the doughnut shop.

We meet manager Brian Harness, on whom he relies daily to keep things running smoothly. Bart stretches the dough and chef Alex,gets busy making pizzas. We also meet their hardworking, enthusiastic team, many of whom attended a recent food safety and food handling course taught by Halton Region on their own time. The course was held at the restaurant and lunch provided afterwards.

“I was surprised by how many people showed up to better themselves,” he says. “They want to increase their knowledge. I’m all in favour of education. Food-handling and -safety certification are all aspects of any business.

“Maybe my staff members might want to open their own pizzeria one day.”

PROFILE

CONSTANT IMPROVEMENT Meet Eric Luo, owner of Forno Pizzeria of Oakville, Ont., who believes in being ‘better and better’ BY COLLEEN CROSS

PHOTO: CANADIAN PIZZA

E

ric Luo will be the first to say his pizza is not the best. That’s something you don’t hear every day in the competitive pizza business.

But it’s refreshing because it means he is dedicated to continuous improvement and innovative menu development.

“Our goal is to be better and better.

We never stop improving,” says the gregarious owner-operator of Forno Pizzeria in Oakville, Ont. Luo’s secret weapons are his openness to learning, his positive attitude and his partner and wife Emma, a 15-year career financial analyst whose business and financial savvy helps keep Forno on a profitable track.

The busy owner-operator invited me to Forno on a sunny morning in early December where he and his wife and partner, Emma, showed me around their shop with gleaming counters, awards displayed, an appealing menu and oven firing up.

Luo, is a self-taught pizza chef with a boundless desire to learn about the art and science of making a great pizza with thin, crispy crust and flavourful combination of toppings.

The pizzas at Forno are Napoletana style, but Luo worked hard to get the crust “more solid and crispy” than a classic Napoletana pizza.

The perfect crust is crispy on the CANADIAN PIZZA · February 2025

outside and a little chewy on the inside. You have to be careful about the yeast or your crust can become overproofed, he says.

Together he and Emma brainstorm flavour combinations and make what they themselves like to eat.

“I serve what I like. I like truffle. I like to add porcini mushrooms.” Many of the flavours inspired by Emma, he says, who is quietly standing by.

For example, Truffle Lover features house-made truffle cream, roasted mushroom, mozzarella and organic truffle oil. Emma’s Choice, a less traditional white pizza, features mozzarella, ricotta, pistachios, peach and mortadella.

“It’s all subjective and customers have different tastes,” Emma adds, noting that sometimes you just have to try something new and offer it to customers. These pizzas were hits and have stayed on the menu.

STREAMLINED BUSINESS Forno runs on a dedicated carry-out model and most of the time the couple works side by side.

“It’s hard to find good staff,” he says.

“We do mostly pickup and will work with Skip the Dishes and UberEats to get pizza to our customers.”

He’s a hands-on owner-operator and likes it that way. “I’m facing the customer every day. I’m absorbing lots of comments.”

Eric Luo, owner of Forno Pizzeria of Oakville, Ont., earned third place in our Chef of the Year Competition thanks in part to an ethic of ongoing improvement and innovation.

QUATTRO FUNGHI (3RD PLACE) Dough: 40% biga, total hydration of 65%, 48-hour fermentation, Tipo 0 (80%) and Tipo1 (20%) Toppings: Wild porcini, morels, cremini mushrooms, truffle cream, truffle powder, truffle oil, fior di latte, parmigiano reggiano, chives

They have loyal customers. “Some come every week,” he says. “When we were closed for two days they were concerned.”

Before opening Forno, worked in sales and at various pizzerias, including Pizzaville and Goodfellas. Being laid off during the pandemic made him consider what he really wanted to do.

“I knew I needed to be brave,” he says. “You’d better have a passion, because otherwise it’s like torturing yourself every day.”

After a reno of their space that took about a year –longer than expected, in part due to licensing delays – they opened in a corner plaza.

The hardworking chef is doing what he was meant to do. “With this job you need passion,” he says. “Without passion there is no motivation.” | CP CanadianPizzaMag.com

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MAKING DOUGH WITH DIANE

BY DIANE CHIASSON

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

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

Six ways to increase your pizzeria’s visibility

D

o people know about your pizzeria? Every pizza owner wants to increase their sales volume in 2025. The pizza industry is highly competitive, and attracting new customers can be challenging. To be successful, the most important thing to consider is visibility.

The food delivery market also continues to grow, and social media for your pizza operation is no longer an option: you must prioritize your online presence and visibility. Let me share six easy ways to do just that.

1. Create an attractive storefront You need curb appeal to draw potential customers and passersby into your pizzeria. The business storefront will dictate how a customer will react.

It’s that crucial first impression that counts. It should be welcoming and attractive to draw in potential new customers. Keep your front area, entryway (inside and out) and parking lot clean and clutter-free.

Before your customer walks through your door, they will probably look through your windows to see what’s inside. Make sure you create a view from your front window that conveys an inviting setting – a welllit, fresh and clean environment. Your menus should also be clean, wiped free of greasy fingerprints and displaying the most current specials and prices.

If you post your menu outside your operation, make sure it is placed in a visible glass panel. Keep your window display fresh all the time and be careful not to clutter the window with too many messages.

Your shop should be bright and inviting. Your store or restaurant’s street-level storefront, entrance and interior should be well lit in 20

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the evenings. When used properly, optimal lighting will help draw customers’ attention to specific parts of your restaurant or display, drastically improving the in-store experience and driving sales.

2. Pay attention to visual presentation We all know that first impressions matter. Studies show that appealing displays can increase sales by up to 500 per cent. Your pizzeria must always deliver the best visual representation of your products. From storefront displays to product displays and in-store signage, you must provide a visually pleasing experience to establish a connection with customers to your business. All your products should be visually appealing. Pay attention to the displays you want people to focus on.

They should be placed at eye level as consumers focus more on things right before them versus looking at the display’s sides or back. Ask yourself: What do you want your customers to notice when they get inside your pizzeria? .

3. Build online presence Create an active social media presence and post daily mouthwatering images, offers and giveaways on social networks like Facebook, Instagram, Pinterest, LinkedIn and X. Use Google Maps to list your pizzeria. Use TikTok and post your pizzeria’s videos on it. Share behind-the-scenes posts showing your restaurant’s cooking techniques and quality products and always mention the great work of your team members.

4. List your menu online Did you know that more than 90 per cent of customers look for online menus before dining out or ordering in? If you want to stand out from your

competitors, you should consider putting your menu online. Restaurants list their menus online to increase sales, market awareness and customer loyalty. Customers may choose to dine at your pizzeria based on what they see on your online menu.

Digital menus should include colourful images and accurate descriptions to enhance the customer experience. Keep your menu up to date and list it on your website, Google Business Profile and other social media platforms. The more detailed the descriptions are, the better.

ONLINE MENUS SHOULD LIST: ingredients prices daily specials combos promotions nutritional information

If you want to stand out from your competitors, you should consider putting your menu online.

5. Take care of your website A website is an essential tool nowadays. It’s your pizzeria’s online presence. Potential customers will search your website for menu information, food options, opening times, address, disabled access, parking and customer reviews. What counts on a website is a pleasant user experience, such as pages that load quickly, clear and easyto-find information, and an intuitive navigation menu.

Don’t forget to highlight your strong points, such as using organic products, partnering with your local suppliers, using delivery platforms, and organizing classes and events.

6. Build local business partnerships To boost your pizzeria’s profile, consider joining your local Chamber of Commerce. This will give you access to the local community and enable you to organize events and parties for members. Collaborate with other businesses by establishing partnerships with bakeries, coffee shops, restaurants or complementary businesses close to your pizza operation. Offer cross-business specials to mutually attract new customers. | CP February 2025 · CANADIAN PIZZA

D E C N U O N N A KEYNOTES Sarah Minnick Lovely’s Fifty Fifty Portland, Oregon

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Eric Redfield

Camporosso Ft. Mitchell, Kentucky 2024 Pizzeria of the Year

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GUEST COLUMN

BY JANE DUMMER, RD

Trending flavours in pizza

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izza flavours continue to evolve as consumers become more daring with their food choices. From toppings and crusts to local and global, the innovation opportunities are unlimited to meet consumer demand for fresh, new flavours. The 2025 Pizza Industry Trends Report, created by Pizza Today editors, suggests the number one trend they’re seeing for 2025 is that pizza is getting back to its roots with classic toppings, but there is a caveat. With back-to-basic pies, there is an upgraded flavour element that ranges from unique cheese blends and a drizzle of premium chili oil to a fresh ingredient finish like basil and enhanced crusts.

The report also indicates that innovative flavours in toppings include spicy sweet such as hot honey, an element of sour like lemon and pickles, artisan cheese blends and bold sauces.

Hot honey is a go-to for pizzeria chefs.

They are experimenting by infusing honey with chilies, herbs and spices to create bold new flavours. You may wonder, how is lemon (citrus fruit) finding its way onto pizza? The report says it’s providing a taste contrast to pizza’s often savoury and creamy flavours and adds that hit of acidity.

Pickles are still trending as a fresh flavour for pizzas. It is an ingredient flavour that pairs well with smoked meats and artisan cheeses. And when it comes to cheese, the addition of a sharp cheddar cheese adds a different flavour to the traditional, mild mozzarella. Plus, cheese can be added to the BOLD AND INTRICATE SAUCES ARE IN DEMAND: • honey miso • fermented hot sauce • sauces with international spice blends –Pizza Today 2025 Pizza Industry Trends Report

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Pickles are still trending as a fresh flavour for pizzas. It is an ingredient flavour that pairs well with smoked meats and artisan cheeses.

According to Datassential’s Pizza Keynote Report, cotija cheese and tandoori style ingredients are among the top five fastestgrowing pizza ingredients for 2025.

crust for a flavour boost.

The sauce and crust are an opportunity for flavour innovations. White sauce and pesto have been on trend, for a while, introducing alternative flavours to the classic tomato sauce. Bold and intricate sauces are in demand.

For example, honey miso, fermented hot sauce and sauces with international spice blends. Creative crusts allow for layering of flavours. Using flour blends, sprouted grains, longer fermentation times and different oils can enhance the flavours to provide a new and unique experience for the customer.

Local and seasonal flavours are fan favourites. There is a demand for the flavours produced by the local terroir.

The Pizza Industry Trends Report suggests local house-made ingredients from sausages to chili-infused oils offer fresh, high-quality options that resonate with customers. Using local, seasonal ingredients for limited-time offerings is a strategy that pizzeria operators are leveraging to stand out from the competition. Three trending ingredients that add a punch of

seasonal flavour include micro-greens, berries and chilies. The pop of flavour from finishing the pizza with arugula, basil or endive is not only delicious but also nutritious. Local berries like cranberries and blueberries are a pleasant, sweet surprise when paired with savoury meats and cheeses. Local mild, medium and hot chilies are versatile as toppings, plus enhancements for oils and sauces. It’s a fresh flavour contrast to the traditional rich ingredients of pepperoni, sausages and cheeses.

Global flavour inspirations are popular. There are two main options here: One is to blend international flavours with familiar, traditional pizza flavours. The ability to mix global flavours allows consumers to try new and exotic along with classic tastes. Some customers are more adventurous and want only global flavoured pizzas.

Mediterranean pizzas have been on trend for more than five years. Now, more international cuisine flavours like Indian, Latin American and Asian are hitting the pizza market. For example, according to Datassential’s Pizza Keynote Report, released in October 2024, cotija cheese and tandoori style ingredients are among the top five fastest-growing pizza ingredients for 2025.

Pizza continues its popularity in North America. Datassential’s report indicates 66 per cent of consumers reported eating a pie within the last week, and 87 per cent said they’re eating more or the same amount of pizza as last year. Those facts, along with pizza being one of the most adaptable foods to new flavours, is a canvas for innovation and creativity. Consumers are embracing these flavour innovations from toppings and crusts to local and global inspirations. With the fusion of familiar, classic ingredients along with elevated and fresh flavours, consumers are eager to see what pizza kitchens across Canada and the U.S. will come up with next! | CP February 2025 · CANADIAN PIZZA

PHOTO: FAMOUS PEPPERS INC.

Jane Dummer, RD, known as the Pod to Plate Food Consultant, collaborates and partners with the food and nutrition industry across North America. janedummer.com

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