PZ - July - August 2008

SFour ideas for right now

peculation be damned, this is going to be a tough summer for pizzeria operators and consumers alike. Gas prices seem to know no limits right now, despite a reduction in demand in June. And many are adopting a new summer tradition – the staycation.

These times, while on many levels, hold a healthy dose of doom and gloom in the foodservice industry, for pizza – which has been gaining in the consumer market share over the past couple years – there can be an opportunity to hold firm.

With a little marketing savvy, pizzaiolos can see their way through, and maybe gain a few new loyal customers along the way.

1. MARKET HOME-ENERGY SAVINGS

As much as we’re feeling the energy and fuel pinch in business, so is the consumer. One of the ways that may work to your advantage is to market how not cooking at home saves them energy and ultimately, money. On top of that, it’s an excellent opportunity to rework your home delivery strategy.

Tell me what parent wants to drive home from work in a hot car, only to crank up the oven? Didn’t happen a lot when I was growing up … this is an easy human habit to exploit with the right approach.

2. PARTNER WITH NON-COMPETING FOOD BUSINESSES TO OFFSET DELIVERY/FUEL SURCHARGES

Is that distributor making a drop at another neighbourhood location? Buying power may be increased by partnering with a noncompeting business to offset the cost of deliveries to your facility on certain items. Granted we’re not talking about anything that can compromise food safety – but toilet paper, cleaning supplies, etc.

Check with your local chamber of commerce to see if local buying groups already exist.

3. STRESS LOCAL

A recent Deloitte Consulting Inc. survey revealed a vast majority of consumers are apprehensive about food safety when the items come from offshore sources. Fiftysix per cent believe that imported foods are “not at all” or only “somewhat” safe. In contrast, 80 per cent believe that domestic foods are safe, and 76 per cent are more concerned about where their food comes from – and that means your ingredients.

The same survey added that 89 per cent of consumers would like to see more fruit and vegetables from local farms available in their grocery stores.

For pizzerias, localize certain ingredients and market the heck out of them.

4. WAL-MART YOUR SUPPLIERS

Feeling the pinch from some? Perhaps it is time to question your suppliers on their pricing. A little competitive knowledge is all you need to present a strong argument. Find out which suppliers are offering similar goods, get quotes, and push back. Your distributors are feeling the same pinch, except they are likely passing it on to you without a second thought.

While it’s likely true you can’t afford to switch from certain suppliers to others, this is an excellent time to press them about what initiatives they may have.

Keep in mind, your business is just as important to them in these times. Their business, like yours, relies on demand and meeting the customer’s needs.

This staycation idea could be something important to the food industry; while tourism will decline, our typical customers will remain in the neighbourhood and look for those little things that make their summer a bit more interesting. •

July/August 2008, Vol. 14, No. 5

Editor Cam Wood cwood@annexweb.com 888-599-2228 ext. 241

National Advertising Manager Christine Livingstone clivingstone@annexweb.com 888-599-2228 ext. 239

Sales Assistant Laura Price lprice@annexweb.com 888-599-2228 ext. 219

Production Artist Brooke Shaw

Editorial Director Drew McCarthy dmccarthy@annexweb.com

VP/Group Publisher Diane Kleer dkleer@annexweb.com

President Mike Fredericks mfredericks@annexweb.com

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From time to time, we at Canadian Pizza Magazine make our subscription list available to reputable companies and organizations whose products and services we believe may be of interest to you. If you do not want your name to be made available, contact our circulation department in any of the four ways listed above. No part of the editorial content of this publication may be reprinted without the publisher’s written permission. ©2008 Annex Publishing & Printing Inc. All rights reserved. Opinions expressed in this magazine are not necessarily those of the editor or the publisher. No liability is assumed for errors or omissions. All advertising is subject to the publisher’s approval. Such approval does not imply any endorsement of the products or services advertised. Publisher reserves the right to refuse advertising that does not meet the standards of the publication. www.canadianpizzamag.com

pizzabites

pizzabites

Foodservice facts not fanciful

Hello everyone! Mama Rosa here. What a smart bunch of pizzaiolos we have in Canada! I sure hope you are staying cool in those steaming hot kitchens. So, I hope you’re ready for this month’s trivia contest question. Remember, it’s easy – I’ll ask the question and you find the answer somewhere in this month’s issue of Canadian Pizza magazine. Then fax, mail or e-mail your answer to me. If I pick your name from the answer bag, you win!

Are you ready?

This month’s trivia question is: What is just one of the ways to recruit new teenage employees?

Deadline is August 13, 2008 e-mail: pizza@annexweb.com Fax: 519-429-3094, Attn: Mama Rosa

Mail: Mama Rosa, Canadian Pizza Magazine, P.O Box 530, 105 Donly Drive South Simcoe, ON N3Y 4N5

This monthʼ s trivia question: What is just one of the ways to recruit new teenage employees? did you know?

Independent foodservice operators account for 63.1 per cent of the total foodservice units in Canada.

Source: Foodservice Facts 2008

The average pre-tax profit margin in Canada’s foodservice industry rose slightly from 3.8 per cent in 2005 to 4.3 per cent in 2006, according to the latest survey by Statistics Canada. But the profit margins remain well below 2001 levels and are less than half the average for all industries in Canada (8.8 per cent), according to the most recent news from the Canadian Restaurant and Foodservice Association.

In their recent newsletter to members, the CRFA reported that profitability improved in 2006 due to small reductions in food and beverage costs, and rental and leasing, as a share of operating revenue.

Food and beverage, followed by payroll, are the two largest expenses for foodservice operators, at 35.4 per cent and 31.5 per cent of operating revenue.

With an annual sales volume of $573,650, the average operator earned an annual pre-tax profit of $24,667.

For the second consecutive year, Ontario’s foodservice industry was the nation’s least profitable, with above-average rental and leasing ratios holding pre-tax profit margins to just 2.9 per cent.

Manitoba’s foodservice industry was the most profitable in 2006 with a pre-tax profit of 6.8 per cent, due to below-average food, payroll and rental costs.

Saskatchewan and Alberta tied for second place with a pre-tax profit of 6.6 per cent. As a share of operating revenue, Saskatchewan had the lowest payroll costs (29.1 per cent) and Alberta had the lowest food costs (33.5 per cent).

For full details, go to www.canadian pizzamag.com

Government needs

to fix

training rules: CFIB

he Canadian Federation of Independent Business is renewing its call for Ontario to overhaul its apprenticeship programs in light of new research showing record levels of concern over the shortage of qualified labour.

TCFIB’s latest Help Wanted report showed that the national long-term vacancy rate rose to 4.4 per cent in 2007 from 3.6 per cent the previous year, meaning 309,000 jobs went unfilled. Ontario’s rate jumped to 3.5 per cent from 2.6 per cent. Long-term vacancies (four months or more) increased in every sector in Ontario, with the greatest need being seen in construction, hospitality and primary industries. The problem is greatest for smaller businesses.

“The shortage of labour is a complex issue, but one part of the solution is getting people trained to meet the needs of the marketplace,” CFIB’s Ontario Director, Satinder Chera, said.

Ontario’s regulations require employers in certain trades to employ a number of journeypersons before they can qualify to train apprentices. The ratio can be as high as seven journeypersons to one apprentice. CFIB’s research shows close to a third of Ontario small businesses find these ratios are a major obstacle to apprenticeship training, which makes it even harder to address shortage of labour challenges. Help Wanted is available online at www.cfib.ca.

mama rosa

Dear Editor:

We are responding to your “Canadian Pizza” June 2008 issue article written by Zelda Fraden

Regarding “’Til death do us part…”

We found the article to be quite interesting; why don’t you hear from us the expert’s sort of say on this topic. Tony and I will be celebrating our 23rd wedding anniversary on Oct. 25, 2008.

Tony and I have operated Ital Pizza since 1998. We used to have separate jobs, as did the couple in the article. And it was difficult, especially when we had young children. In our case, Tony worked long hours and we never got to see him very much. However, we changed everything around our careers and decided to work together and come home together, simply to be with our sons and what was best for all of us.

ship; just like when they say don’t mix business with pleasure.

We have been through obstacles in life; whether it was business, financial and personal. One must learn how to separate everything accordingly for everyone’s sake. I have earned two college diplomas and my husband is great chef, but we chose to work together because, not only do we love each other, but we also want to be together all the time. Business runs smoothly and home is happier since we kept our own “10 commandments.”

Time after time our customers wonder what the secret is behind staying successful as small business owners/partners more than most married couples. Some of our suppliers still can’t figure out how we can work and live together without problems.

We have heard stories that many marriages have failed due to lack of communication and understanding while working together. They often found it very difficult to manage time between family, work, and their love life.

Well, the secret is very simple if you can follow these “10 commandments.”

At a place of business, remain as business partners regardless of your relation-

Don’t discuss home and family matters at work, unless it’s important, something pertaining to shopping and daily chores, etc.

Stay natural, courteous and happy all the time. Jokes are important between couples at place of business, because customers like to have some laughter somewhere; life can’t be that serious.

Separate business responsibilities based on who can handle what area of work better. Don’t be afraid of letting your spouse do things that he or she can do better than you. Pride must be put aside and leave it that way so staff can respect it.

At home, keep business discussions completely out, unless it’s an urgent matter.

Play the role of mother and father, husband and wife. Keep your family intact and interact with your children. Carry on like one unit family who work separately and don’t discuss work matters at home. Remember; let’s not pollute the family environment over business.

Love and romance are vitamin pills in a marriage. One must continue the romance so it survives. Ask your partner for a date; go out for drinks or a movie

on the weekend if you think you can take some time off. If you don’t have time off, make sure you have at least one day off. Make it mandatory.

Keep your personal feelings out of business, for example: do not be jealous. This is a danger field. Not only can this harm your business but also your relationship. There will be customers who are flirtatious. So what? You can look at the menu but you can’t take it home. Take innuendo by a customer as a compliment as long as it’s not sexually abusive. In that case you need to draw the line privately with the customer.

Do not cheat on each other either financially or personally. You cannot be a team if you don’t share your problems and responsibilities equally.

Last but not least: You must take one week off of work by vacationing with your family or together as a couple. It’s essential to have that personal touch for your own peace of mind.

If you follow the above rules, like Tony and I have, you can last as long as we have, and hope we will “til death do us part!”

Monti and Tony Hannona

Ital Pizza Barrie, Ontario

NEWS HIGHLIGHTS

TOMATOES BACK IN BUSINESS

BOSTON PIZZA SEEKING FRANCHISEES

BEER STILL THE TOP CHOICE

PRODUCER WARNS OF PRICE HIKES

NEW SPECIALTY FOODS PACKAGING

GARLAND PICKS UP A NEW LINE

WEB EXCLUSIVES

MAXIMIZE YOUR COACHING

For years, when most people heard the word “coaching,” they thought of athletes training on the field or people in the arts learning to perfect their craft.

Coaching in the business arena was rare and something only the very elite executives indulged in. However, in the mid-1960s, a mindset shift started to occur as the business world began to adopt the sports coaching model. And during the last 20 years, the field of business coaching has evolved into an indispensable service that professionals at all levels rely on to increase performance and drive results.

For full details, go to www.canadian pizzamag.com

SEVEN SINS OF STRATEGY

There comes a time in both our professional and personal lives when we must make a stand. Through all the swirling complexity, change and challenges we face, we must at some point assert ourselves and set our bar of standards. This means refusing to be engulfed in the comfortable molten lava of mediocrity that flows through many lives and organizations.

And in business, it means working every day to generate strategic insights, using those insights to set direction and then fiercely executing strategy with both mental agility and perseverance.

For full details, go to www.canadian pizzamag.com

BOOKSTORE

Equipped with the latest inside pizzaindustry information allows you to not only compete, but win in the exciting world of pizza. Go to www.annexbookstore.com to order.

DIGITAL MAGAZINE

Visit: www.canadianpizzamag.com to sign up for a free trial of Canadian Pizza magazine – the digital version.

PIZZA TOOLS

The Canadian fresh pizza market is estimated to be worth $4 billion in annual sales. Find the right tools to get your slice of the pie.

POLL

Take part and view the results of our monthly polls … Dairy and flour prices have reached record highs. Will you be raising your prices?

Yes 87.8%

Uncertain 7.3%

No 4.9%

BLOG

Have you say on a variety of subjects pertaining to the fresh pizza market in Canada:

Price points Recruiting Customer service

Gain the advantage with strategic entertainment

BY JON STETSON

In today’s corporate structure, everyone is trying to get an “edge.” Companies want to wow their customers, their stakeholders and even their employees so their brand and their message stay relevant and meaningful in the current marketplace.

How can companies get that edge? By using live communication and entertainment tools in a strategic way, by taking calculated risks and by putting the human element back into every experience the company promotes.

Realize that bombarding people with fact after fact – whether at an annual convention, at the weekly sales meeting or in an advertising campaign – numbs

people’s brains. Today’s audiences need to feel, need to laugh, need to applaud, and need an “ah-ha” experience.

For example, look at this year’s commercials during the Super Bowl, which is a traditional advertising venue. Ads today are more human and humour-based than ever before. Why? Because the messaging and the way the message is delivered is what’s important to audiences. This concept applies whether you’re a small business with less than 10 employees or a multi-national corporation.

As a result of this trend, businesses are scrambling to capture both the mindshare and heart-share of their audiences. This is important, because mind-share

plus heart-share equals productivityshare.

If you can use strategic entertainment to open up the hearts and minds of your intended audience, chances are they’re going to do more for you because they get your message, they like it and they experience it.

So whether you’re trying to motivate your sales team at the weekly meeting, engage your customers with a thoughtful marketing campaign or reach people from the podium with an awe-inspiring speaker, you want your audience to open up and embrace the experience you’re providing.

In the end, the audience’s experience,

their reactions and their subsequent actions – what they think and do as a result of their experience – are critical measurement tools for your message’s Return on Investment (ROI) and Return on Objectives (ROO), and for your future event and messaging strategy.

Using strategic entertainment and live communication tools can be extremely effective, yet it takes confidence, and unfortunately, many companies are leery of trying something new. But realize that the people and companies that get results are the ones willing to stick their necks out and try new things.

Remember, too, that building a brand that sticks or crafting a message that triggers action isn’t easy. Today’s new brand may be tomorrow’s old news.

That’s why you need to constantly communicate to your audience in a way that engages them and captures their hearts and minds.

In order for your company to use strategic entertainment in a way that advances your message, consider the following points.

TRADITIONAL BLINDERS

You need to be creative and stick your neck out to get ahead. The first step to doing that is to become a student of the strategic entertainment process.

Talk to a creative advisor about your company’s objectives for your next sales meeting, adverting campaign, convention, etc., and allow the discovery process to occur. If you’re willing to put yourself back into the classroom, so to speak, and be open to learning about new ideas and concepts, then over time you can develop the confidence to try something new.

In the long run, whether you embark on a new direction by using strategic entertainment or continue the company’s existing direction, your decision and selection process will be better, thus causing your results to be better, simply because you were willing explore a new concept rather than keep a closed mind.

A CLEAR PICTURE

Often, people planning a meeting, event or branding initiative don’t have

enough information to make an informed decision.

For example, a meeting planner who is in charge of finding a speaker for the company’s annual convention will call a speaker’s bureau and say, “We need a motivational speaker.” But there are over 20 different definitions of a motivational speaker. It could be a rock climber, someone who lived through a catastrophic experience, or a rags to riches story, just to name a few.

In other words, people are overwhelmed with options. That’s why you have to set some time aside and think the meeting, event, or message through, even if you’re only going to be communicating with a small group of in-house employees.

Don’t just say that you want to inspire your salespeople or that you want your customers to buy your products. Who is your intended audience? What pains or stresses do they have? What is the theme of your meeting, event or branding initiative? How are your company’s products doing in the marketplace?

All this information is critical for you to be able to communicate effectively with your audience.

FOCUS ON IDEAS

Most people have an idea for their meeting, event or branding message and think that one idea is the only option.

But planning one that uses strategic entertainment is much like writing – usually the first thing you write down is not the final product you print. Sure, you need to have a talking point or a starting point in terms of what you think you want, but then you have to go deeper and share ideas with others.

Throw some concepts on the table, create a storyboard of ideas, and then see if the original idea has stayed the same. It’s all about keeping an open mind. You need to get input from others and be receptive to new ideas because someone else may come up with an innovative concept you never thought of. You need someone to challenge you and what you want in terms of the message and the event.

Only then will your final product have impact and meaning on your audience.

COMMUNICATE YOUR NEEDS

Unfortunately, the human aspect is missing in the corporate world today. Technology has replaced many human interactions and conversations. While e-mail and instant messenger are great for relaying information to others, you’ll get much better results when you actually interact with someone, whether on the phone or face to face.

During these interactions, involve and engage people by talking about the needs, concerns and feelings you have about your meeting, event, or message. If those who are responsible for creating a strategic entertainment experience for your audience don’t know upfront what the marching orders are, they could be going off on a tangent that’s light years away from what you want simply because you’re not clearly communicating from the start.

GET THE RETURN

Being able to connect with your audience is paramount in today’s business environment. To stay ahead of your competition, you must be innovative and constantly trying to reach forward – trying to do better than last year.

That’s where strategic entertainment will give you the edge. So whether you’re writing the agenda for your weekly sales meeting, creating your company’s next marketing campaign or planning the speaker for your next convention, remember that audiences want an experience, not just a fact-filled message.

The more you give your audience what they want, the more apt they’ll be to give you the return you want, which will lead to greater bottom-line results for everyone involved. •

Jon Stetson understands the importance of capturing the mind- and heart-share of an audience. As an internationally acclaimed intuitionist, he provides intelligent, interactive entertainment and experiences to business audiences worldwide. For more than 25 years, Jon has observed people’s patterns, stepped inside their heads and really knows what they’re thinking. The Stetson Experience offers a connection between mind, mirth and mystery, entertaining groups that include President Bush, Donald Trump and CBS TV. For more information, contact Jon at www.JonStetson.com.

BY MYRON LOVE feature

M Manitoba operators reluctantly raising prices

anitoba pizza operators are trying to hold the line in the face of rising input costs, but some say that they have been forced to increase prices – with possibly more price increases to come.

“We have had to increase prices on our dough products,” says Diane Kiamil, Niakwa Pizza’s office manager. Niakwa Pizza has 12 outlets in Manitoba, most of them in Winnipeg. “There has been some customer reaction, but we tell people that there is nothing we can do about it. We are just hoping that our input costs don’t go any higher.”

Kiamil observes that flour prices seem to be starting to come down.

The same can’t be said for gas prices. While Niakwa Pizza hasn’t as yet added a fuel surcharge, that may soon change, Kiamil says.

Pizza Place owner Steve Logan has also been raising his prices. Pizza Place currently has five outlets in Winnipeg and four in rural Manitoba, including resort areas Clear Lake and Winnipeg Beach.

“Between the higher minimum wage (that was introduced last year) and the increasing cost of food, there’s not much we can do,” Logan says. “We usually look at our pricing once a year. Now we are considering our pricing every three months. We raised prices last in November. We will have to see how things go over the summer.”

Logan notes that he and his managers are monitoring food costs closely.

“Our sales figures so far are about the same as last year,” he notes. “We are seeing more dine-in customers and fewer takeout and delivery orders though.”

As for the rising price of gas, he describes that as akin to going into uncharted waters.

Big Time Pizza has recently added $1

to the cost of each pizza it sells. Delivery charges are also up, notes Jay Benz, the owner/manager of the north Winnipeg franchise.

“We used to offer free delivery,” he says. “We first started charging $1 per delivery to compensate for rising gas prices. Now we are charging $2.25 per delivery.

“So far, we haven’t had any complaints.”

Leo Ho, manager of a Winnipeg Panago Pizza outlet, reports that Panago has also increased its delivery charge. “So far, the increased delivery charges haven’t affected our sales.”

Winnipeg Boston Pizza franchisee Richard Enright notes that he and his staff have focused more on better managing costs and exercising tighter controls.

“Unfortunately, we have had to pass on some of our increased input costs to our customers,” he says.

Enright currently operates eight Boston Pizza outlets in Winnipeg.

“We believe there is the potential for four more Boston Pizza outlets in the city,” he says.

Going against the grain, Pizza Hotline has been able to hold the line against increasing its prices.

“We intend to hold out as long as we can,” says Ron Chan, director of franchise development for the chain, which currently has eight outlets in Winnipeg and one in Winkler, in southern Manitoba.

“We have been focusing on getting our deliveries out a little sooner and improving service.” •

Formorethanacentury, ADMhasprovidedsuperiorflours croptocrop,yeartoyear. Becausewebelievethereis nosubstituteforsuccess.

steps to planning a media event

BY BRENT SAMPSON

What is a media event and how can it help your business? The term “media event” defines many marketing and selling venues, including a book signing at a local bookstore, a seminar at a local hotel, or a luncheon at a fancy restaurant.

Whether you are an author, speaker, consultant, or a pizzeria owner, media events can be used to grab attention and put your product or service in front of audiences of hundreds or even thousands.

Think of that blockbuster movie or that best-selling novel or the latest tech gadget that has captured everyone’s attention.

Chances are, these products or services have created their stellar reputations through the media, and they all had media events to get the publicity rolling. Movies have “world premieres,” novels have “publication parties,” gizmos or services have “unveilings” followed by “training seminars,” and then there’s “taste tests.”

Media events and public appearances can fall into any number of categories and include any number of venues such as radio interviews, television interviews, podcasts, presentations, chat room interviews, online book tours, public forums, catered luncheons, speaking engagements, and more.

So, how can a media event help you?

Media events are a wonderfully effective method of client/customer acquisition because they open up a new tier of people who are still uncomfortable conducting business impersonally online.

If you’ve never thought about using media events to boost your restaurant, products or services, think again. With some research, creativity and follow-

through, you can use a media event to boost business, sales and even credibility. Here are a few tips to get started:

1. BRAINSTORM EVENT IDEAS AND INVESTIGATE POTENTIAL VENUES IN YOUR AREA.

A good event idea matches its venue. You wouldn’t have a catered luncheon with pizza at a bookstore, for example.

A good place to identify possible media event locations is through your local newspaper. Each paper usually contains a calendar of events for the week or the month.

In fact, it’s a good idea to attend some of these events to see what they’re like and to scope out locations.

2.

PLAN AND SCHEDULE YOUR EVENT.

Decide upon the topic or theme of your event while scheduling the venue based upon availability, cost and applicability to your topic.

The amount of contact is directly proportional to the amount of sales.

Another place to look is your local bookstore. Most bookstores carry event calendars or maintain a list of contact people who hold that information.

Browse the calendar listings for venues to see if your promotion fits with their upcoming plans or works within their availability. Sometimes it might be necessary to tailor a planned event for a particular occasion or holiday.

If there is contact information available, make a note of it so you can pitch the appropriate person about your event idea.

In addition, the Internet is another great way to find events. Use any search engine to look up local, state, national events that you can tie into your product, service or expertise.

Next, you need to invite some attendees, preferably members of the media. After all, one of the main purposes of a media event is to generate follow-up within the media by the people who attended your event. It’s that “free publicity” that can pay for your event’s cost. You may be able to kill two birds with one stone by inviting attendees and co-ordinating some promotion in advance (see #4).

However, it’s important to be persistent without being annoying. If, after three or four attempts with a particular media contact you are still unsuccessful, it’s time move on to another prospect or media outlet.

3.

PREPARE FOR YOUR EVENT THOROUGHLY IN ADVANCE.

Double-check your dates, products and materials.

People who attend or listen to your events are participating because the advertisement or announcement struck a chord with them, so be sure to deliver what they came to see or hear. Don’t be shy about letting them know how to order your book, product or service. After all, that’s the reason you’re involved in the event in the first place.

Continued on page 25

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Part 2: Should you buy a failing pizzeria

Can its faults be corrected?

BY LLOYD R. MANNING

Last month, we discussed the more common reason why pizzerias fail. This section will outline what to look for to answer the hot button question “Will it pay?”

To tell if it can be turned around, you need to:

•

•

•

•

•

•

Know why it is failing or has failed

Conduct a market and competition study

Conduct a location, site and premises analysis

Conduct an internal performance, operations, and financial audit

Conduct a breakeven analysis

Determine what is required to turn it around.

While capable management can correct most internal problems, those caused

by external influences can only be rectified at an excessive cost, often making the project unfeasible. With those created by economics it’s a tossup, some are correctable, others not.

Although under-capitalization is frequently a culprit, usually it is not the amount of capital available but how it is used. Before buying a failing pizzeria ensure that you have properly analyzed the problems and they can be overcome.

START WITH A MARKET AND COMPETITION STUDY

This is an audit that will provide sufficient data to enable you to remedy the deficiencies.

First, establish the boundaries of the pizzeria’s market area, its location within

this area, its amenities, drawing power, and competitiveness. Next, consider the number and competitive capability of all restaurants in this area, not only pizzerias, all restaurants.

Estimate as best you can their sales volume and product mix, the growth potential of this market, and where your pizzeria will fit in. This involves determining who does what best, and what is needed to obtain a fair share of the market. Is it sufficient to meet and exceed the break-even point? Is there latent demand; that is, a market that no one is capturing?

LOCATION, SITE AND PREMISES ANALYSIS

Location is only one of the factors

determining the success or failure of any restaurant, including a pizzeria: one you cannot change.

Although often a major contributor, not all poor locations automatically create failure. Look for other causes. No onsite or nearby parking, or restricted ease of entry and exit, is more detrimental. Can you economically renovate the building? Is it necessary?

Changing either the concept or upgrading the premises to fit with the concept will usually increase traffic. If there is none now, should a franchise be acquired? If there is one that does not generate additional profit, should we drop it and opt for another, or operate as an independent?

INTERNAL PERFORMANCE AND FINANCIAL AUDIT

Before determining if a failing pizzeria can be turned around it is mandatory that you obtain, read, and understand the financial statements for as many back years as obtainable.

This does not mean that you need to be a chartered accountant, just be able to walk through the financial maze unscathed. However, with a failing or closed restaurant the financial statements are probably unreliable.

Even if exact, always use industry standard statistics or your own experience as a backdrop.

Meticulously analyze the statements, frequently asking yourself, “Is it reasonable? It is logical? Does it make sense?”

Be sure it does. They only tell you what the present owner has done or wants you to know. They only give results, not causes.

Historical financial statements never tell what you could do or can be done. For this you must develop your own pro forma. Assuming the external and economic difficulties can be minimized, making a winner from a loser involves management, keeping on top of the situation at all times, and marketing.

Know the cost to make and deliver every product in your pizzeria, and what profit you require in order to succeed. Seek ways to control expenses, particu-

larly food and labour costs. Watch for customer and staff theft.

CONDUCT A BREAK-EVEN SENSITIVITY ANALYSIS

Start by projecting sales and income by category, starting with a low volume, increasing by regular increments until you reach an optimistic potential.

Deduct cost of sales using the averages from the target pizzerias, industry standards, or experience. Deduct fixed costs, (these do not vary as the volume of business changes), payroll, and all other operating expenses.

Calculate the operating profit before long-term debt service or depreciation.

Deduct from the operating profit your projected debt service, both interest and principal payments.

Deduct depreciation on the FF&E and required leasehold improvements. Use the remaining useful life’s annual percentage, not that allowed by the tax department. If leasing the real estate, at the end of the lease the value of FF&E and improvements will be nil.

Starting from a low projection, test the income and outflow at increasing increments until passing the point at which income and expenses are equal. Extrapolate between the one where you do not lose too much and where you show little profit. Your break-even is between these two.

The second step is to determine what is required to increase sales and reduce expenses from the present to the required minimum for breakeven. You may also wish to develop a sensitivity analysis, which projects income and expenses at pessimistic, most probable, and optimistic levels. The procedure is exactly the same.

Should you buy a failing pizzeria? Yes, No, sometimes, and all with qualifications. Many very successful restaurateurs have done so several times, turned them around and re-sold at a substantial profit. However, not everyone has been a winner. Despite all the best scientific research it still comes down to spending your nickel, taking your chance, and the luck of the draw. •

Diana Coutu

The 17th annual World Pizza Championship games were held in Salsomaggiore, Italy once again this past April.

Salsomaggiore is a little town in the Parma region about two and a half hours south of Milan and the town is famous for three things: hosting the World Pizza Championship Games, hosting the Miss Italy contest and the amazing natural salt spring baths.

There are several competitions held at the pizza games every year; in baking there is the Pizza Classica, the Teglia (pan pizza), Gluten-Free, and Neopolitan Pizza and Pizza by the Metre. There are also the acrobat competitions like the individual acrobat toss, the team acrobat toss, the largest stretch and the biggest stretch.

This was my third year competing in the Pizza Classica category, and having learned from past experience, I chose to keep my pizza simple. In any competition that I go into, I create a pizza that caters to the market in which I’m competing.

Italian style pizzas are very different from North American style pizzas. In Italy, typically you’ll find one to two toppings – definitely no more than four toppings – and topped very sparsely. Of course, in North America, we have a different opinion about toppings on pizza and our market prefers “the more the better” approach.

During interviews with various media, I’m often asked which is better, and I always give the same answer: whatever sells in your market is best for that market.

Some pizza makers enter the same pizza every year and try to improve on the bake and the overall score, while others’ create a new pizza every year. It all

The World Pizza Championships

depends on the individual’s strategy.

One pizzaiolo from Finland brought venison to top his pizza. I wasn’t sure if the judges were impressed or grossed out as he told them the story of how he hunted and killed this deer with a bow and arrow. Then he went on to tell them about how he prepared the venison they were eating.

I’m pretty certain that it didn’t have the effect he was looking for. He even brought the antlers to decorate his presentation cart.

Decorating the presentation cart is also a competition category in Italy. It might not make much sense to us in North America, but as one pizzaiolo pointed out, Italy is the home of Da Vinci and many other famous artists.

It’s only natural that there would be

a competition category for creativity and while the pizzas are simple, the display carts are incredible works of art usually made entirely from pizza dough.

This year I created my version of a popular Italian pizza, the “Quattro Fromaggio.” I called my entry the “Cinque Fromaggio” or five-cheese pizza on a Moosehead beer crust. I brought almost all of my ingredients with me, except for Parmesan cheese – which was best purchased in Salsomaggiore. I brought my signature house blend marinara and a smoked Gouda, a smoked Mozzarella, a one-year aged white Cheddar and a garlic ’n’ chive Havarti, all made from my local cheese manufacturer.

I finished off my pie with three basil leaves and decorated the serving pan with fresh tomatoes that were still on the vine.

My baking-area competition judge complimented the colours of my pizza and said he thought that it was very pretty.

Overall my pizza scored very well, and I was awarded “Canada’s Best Pizza Chef 2008” by Miss Italy at the award ceremonies the next night. I was thrilled, as this makes the fourth year that I’ve been awarded that title: 2005 and 2006 by Canadian Pizza Magazine and 2007 and 2008 from the games in Italy. I was actually asked to be a judge in Italy this year, but I declined since I was already registered to compete.

Now that I’m a four-time winner, I guess it’s official; I’m a Canadian pizza-baking champion. So next year I will most likely hang up my competitor’s apron for a while and move to the judges’ side of the table.

I hope to see more Canadians come to the games in Salsomaggiore and compete. Actually, I’d really like to see Canadian pizza makers contact me and become members of our Canadian team.

Canada also had another person representing the country at the games this year – Juan Hermosillo. Regular Canadian Pizza magazine readers will be familiar with this young man as he was living in the United States (illegally) for over 10 years and was denied re-entry into the country after the World Pizza Championship games in 2006.

Editor Cam Wood wrote about this young man’s plight and with tremendous support from Pizza Pizza, was able to help Juan gain landed immigrant status. Juan competed at this year’s games

under our Canadian flag. A very talented pizza spinner, Juan took the second place title for individual acrobat toss at the World Championship games.

One of the reasons I love to attend the games in Salsomaggiore is that you expose yourself to so many different pizzaiolos’ creations, ideas and tricks that you have no choice but to raise your own game. It’s a great opportunity to learn from others, the best of the best from each country usually attend, and besides: it’s in Italy, what’s not to love? •

Diana Coutu is a two-time Canadian Pizza Magazine chef of the year champion, internationally recognized gourmet pizzaiolo and co-owner of Diana’s Gourmet Pizzeria in Winnipeg, Man. In addition to creating award-winning recipes, Diana is also a consultant to other independent pizzeria owner/operators in menu development, creating systems to run a pizzeria on autopilot, along with marketing and positioning to help operators grow their business effectively and strategically. She is available for consulting on a limited basis; for more information contact her at Diana@dianasgourmetpizzeria.ca.

Diane Chiasson

Nowadays, pizza can be purchased in every way, shape, size and form imaginable from a convenience store, to your neighbourhood pub to a five-star restaurant. So how can you make yourself stand out in today’s competitive marketplace? A strong marketing campaign.

The most important element of any marketing campaign is to know who your customers are and where they come from. Once you have established your customer base, you can get on your way to making your customers feel special, and help you build customer loyalty and ultimately, increase sales and profits.

Here are a few tips to help you start your own successful marketing campaign:

1. CREATE A CUSTOMER DATABASE

In order to find out whom your customers are and to keep in touch with them, you first need to build a customer database. This can easily be done by offering a business card drop box or by having them fill out a form or coupon to be entered into a weekly draw. Make sure your customers fill out their name, telephone number, address and e-mail.

After you have accumulated this information, you can input it into a database software program like Microsoft Excel or ACT!.

2.

DEVELOP A YEARLY MARKETING AND PROMOTIONAL CALENDAR

In my years of working with various clients, developing a 12-month marketing and promotional calendar is the only way to keep yourself organized. There are

making dough with diane

11 easy marketing ideas to increase business

different holidays every month that you can use to tie in your promotions, and it is crucial to keep track of what you have sent out on which day.

3. CREATE A VIP LIST/CLUB

Another great way to obtain a customer’s personal information is by asking them to join your VIP list. Tell them that by joining the VIP list, they will be able to access a special website with great coupons and discounts on it. Most customers respond well if they think they are getting a better deal than the average Joe.

You can also send your VIPs a card on their birthdays entitling them to a free meal.

4. CONTACT YOUR CUSTOMERS AT LEAST SIX TO NINE TIMES

Once you have compiled your database, you need to get your customers to think of you when they want pizza. One of the golden rules of marketing is that it takes at least a minimum of six times of repeated messages before they remember to buy pizza from you.

This can be achieved through an e-mail, a telephone call, a postcard, a letter or an ad in the local paper.

5. DELIVER FLYERS AND BROCHURES IN YOUR NEIGHBOURHOOD

Research has proven that most people dine within a 3- to 5-km radius of their home, so you should arrange to have flyers and brochures delivered within a 3to 5-km radius of your operation on a regular basis.

Ensure that you have created an eyecatching, colourful and identifiable brand

and/or slogan for your operation that is clearly printed on every flyer or brochure you send out.

6. SEND OUT PERSONALIZED POSTCARDS

Postcards are an economical way to get in touch with your new and existing customers to show your appreciation for their business.

For first-time customers, send them a personalized thank-you postcard immediately after their visit offering a free slice of pizza or a discount on their purchase the next time they visit the store.

You can also send out postcards to all your customers in your database offering a great promotion on one of your slower nights to drum up business.

Make sure you print the first name of each customer on the postcard. You can either print their names on a label or have their name printed directly on the postcard.

Most printers today are able to print postcards using the information from your database.

TIP: Oversized postcards tend to be more effective.

7. USE YOUR E-MAIL AND FAX MACHINE

Once you have started collecting e-mail addresses from your valuable customers, you can send them a weekly update of all the lunch and dinner specials you will be having that week.

In order to gain additional business from local offices, you can program your fax machine to send out advance notices/ menus of your lunch specials 30 minutes to an hour before lunchtime.

8. OFFER A FREQUENT-BUYER CARD

This strategy is nothing new but has proven to work over and over again. By offering your customers a free slice of pizza for every six or seven slices purchased, you can easily build customer loyalty and encourage repeat visits.

9. CROSS-PROMOTE WITH LOCAL STORES IN YOUR NEIGHBOURHOOD

Get together with non-competitive businesses and merchants in your neighbourhood like the video store or an ice cream parlour to develop a marketing program to refer businesses back and forth to each other.

For example, if you team up with your local video store, you could offer a two-for-one rental when someone buys a pizza from you. You can run this promotion for two weeks and then reverse

the promo the following month so that the video store offers a two-for-one pizza coupon when someone rents a video from him or her.

You can also trade mailing lists with these stores to increase your customer database.

10. CHARITY AND/OR COMMUNITY PROMOTIONS

Very often, a charity or non-profit organization will call on you to donate to their cause.

Instead of handing over a big chunk of money, you can prepare a customized booklet of discount coupons for the charity or organization to sell. The charity or organization would keep a portion of the money raised from sales of the coupon booklets.

In this situation, everyone is a winner. You gain potential new customers, the charity or organization makes money, and the customer gets a booklet of money-saving coupons.

11. MAKE DIRECT CONTACT WITH YOUR CUSTOMERS

As often as possible, introduce yourself to your customers when they come into the store. Customers will feel an instant bond to your store if they know your name. Although it takes time to chat with your customers, they appreciate the fact that you are listening to them. Some customers may even have some great ideas that you can use. •

For more than 25 years, Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been working with North America’s leading restaurant, foodservice, hospitality and retail owners and operators to deliver truly unique dining and shopping experiences for all their customers. Diane is recognized as an industry leader in providing innovative and creative foodservice and retail merchandising programs, interior design and marketing concepts. You can call her at 416-926-1338 or 1-888926-6655, fax her at 416-921-6994, contact her via e-mail at chiasson@chiassonconsultants.com or visit her website at www.chiassonconsultants.com.

Wayne Rempel

Last month I wrote about how to get your staff to do what you want them to do. This month I want to teach you how to train them to be great with their customers.

I don’t know if you noticed but I said “their” customers, not “the” customer and not “your” customer, why? Well, it is simple really, that person who has come in to spend money belongs to the person that is helping them. That person is in the hands of the employee, is that scary to you when you think of it that way?

Are there people in your organization whom you worry about when it is explained this way?

The first principle I want to teach you is the Grandma principle. This is how it works:

Imagine the following situation – you’re busy at work and can barely keep up with the pace. The phone rings. You answer and discover it’s your grandma wanting to spend some of her hard-earned retirement money in your store.

Of course, you take special care in helping her out; making sure she gets what she wants and it’s the right colour, size, flavour, brand, shape, whatever. After all, it is your grandmother.

Now ask yourself: is this how you treat all your customers? Would this be the exception, the rule or somewhere in between? Your grandmother will be back, but will they?

How about your employees? When you’re not around do they treat the customer like gold? Have you ever had someone phone or go into your place of business as a mystery shopper and report back to you? Does that sound too scary for you?

As noted author and speaker Jeffrey

The Grandma Principle

Gitomer writes, “The ‘Grandma’ self-test has the answer of truth. Here’s a surefire way to determine how ‘what you say’ will sound to the customer before you say it. A way to ‘test your talk’ so to speak.”

Gitomer suggests that: “Every time you speak to a customer, you end it with ‘Grandma.’”

What he means is, if it sounds like something you would say to your grandmother, say it. If not, don’t.

For example, how would this sound:

“Sorry the coupon expired yesterday, Grandma.”

“We are all out of stock and I don’t know when we will get more, Grandma”

“That’s not my department, Grandma.”

“Next! Grandma.”

“It’s our policy, Grandma.”

Okay, you get it. Just remember to treat all your customers like your best friend, hero, celebrity – or your grandma.

so they will go out and tell others about them. Good customer service brings in new customers through word of mouth advertising. A satisfied customer will tell three more about the excellent service they received. Those three new customers will each tell three more and so on.

Another way to make sure your staff is great with customers is to make sure they can deal with any problem that may arise.

How can I get my employees to make their customers forget to complain?

If you wouldn’t say or do it to your grandma, why would you say or do it to your customer?

The next step is to empower your employees to be the best in customer service by committing the business to customer service. The financial returns for companies achieving uniqueness in service are significantly higher than for those companies that do not have that reputation. If price is a company’s only competitive advantage it will probably be unsustainable.

To succeed in the service business, a proactive customer service philosophy must be in place – one that will create positive experiences for the customer

I was recently at a hotel in Toronto and experienced a problem with my parking pass. For some reason it became deactivated and when I went to leave it said I owed money. The person working the gate was extremely prepared for this situation. He asked for all my information, room number, name, when I checked in and when I was checking out. He relayed all this information to his supervisor and then waited for them to figure out what to do.

At first I was a bit annoyed, but as soon as he got off his radio with the supervisor he started to chat me up. He asked where I was from, what I was doing in town and what I did for work. When I told him about owning a pizzeria and a video store he then asked about those, how was business, do I have good staff, what style of pizzas do we offer, what is my favourite, and then questions about my video store, etc.

I didn’t even notice, but by the time the supervisor got back to him it was about 10 minutes. They had reset my parking card and taken the charges off it so I could go. It was the fastest 10 minutes ever. I was so

involved in answering his questions I didn’t notice the time. I am guessing this fellow has dealt with this before and knows if he can keep my mind off the problem, I will probably not complain. It worked.

When I was driving away I thought to myself, how can I get my employees to make their customers forget to complain? I came up with some guidelines for them to follow so they know exactly what to do if pizzas are made wrong, a delivery is late, their pick-up order wasn’t ready when we said it would be, etc.

Now instead of having to ask a supervisor, they have the ability to make the decision fast and not give the person time to think about it. If the problem is too big, or the customer is not happy with what was offered to them, and we need a supervisor to help, the employees are trained to get all the right information. From there they can relay the information to the supervisor so the customer doesn’t have to explain twice.

What a difference this has made; everyone is on the same page and all their customers get treated fairly and quickly – and that keeps them coming back.

Remember, treat your customers like your Grandma, commit your business to great customer service and give your staff the tools to deal with complaints. •

Karen Saunders

Can a bad economy put a dent in your pizza sales? Sara, a friend of mine, thought so as she watched her sales decline during the last six months.

Like most of us, Sara has heard the news reports suggesting that we are in a recession. She wondered if the reason her sales are down is the bad economy. I asked if she had recently cut back on her advertising and marketing.

“Yes, I am pulling in the purse strings and limiting my expenses,” Sara replied. I asked if she was meeting new people and developing relationships.

“No,” she admitted.

This could be part of the problem. History has shown us that businesses often reduce – or completely stop – the dollars spent on marketing and advertising during economic slowdowns.

The economy may have something to do with fewer people spending money, but there is nothing we can do about the plight of the economy. What we can do is practise relationship marketing with people in our sphere of influence to increase our own business sales.

Joe Girard was listed in The Guinness Book of World Records as the “World’s Greatest Retail Salesman” for 12 consecutive years. Joe was not born with a silver spoon in his mouth. Joe was abused by his father as a child, lost jobs as an adult, and then went bankrupt. He finally landed a job at a Chevrolet dealership. Joe did very well, personally selling more cars than most dealerships. In fact, people stood in line to buy a car from Joe. What was his secret?

Joe practised relationship marketing.

Here’s how he did it. He sent 13 handwritten cards to each of his clients and

on image Relationship marketing help

prospects every year: one card a month and one at Christmas. These cards were cards of appreciation, tips, and giveaways – never about special sales, discounts, or promotions. During his 15 years, Joe sent 13,000 handwritten cards. Every one of his recipients began to anticipate a card from Joe every month and he was the first person on their mind when they were ready to buy a car.

What can we learn from this story and how can we expand upon it in the pizza business? Here are a few strategic objectives we can put in place now, so our businesses can better withstand the impact of economic downswings.

DEVELOP STRONG RELATIONSHIPS

People do business with people they know, like and trust. It’s our job to make this connection happen. To do that, we must go beyond the superficial and become genuinely interested in our customers and prospects.

For instance, we can meet clients outside of the pizzeria and get to know them personally, without the usual business discussions. I often do that. I make mental notes on what is going on in their lives, so I can refer to it the next time we connect. Then I nurture my relationships by consistently staying in touch.

CONSISTENCY IS THE KEY

We can stay connected with our contacts by sending heartfelt cards like Joe did, or by phone calls, e-mails or newsletters. We lose 10 per cent of our influence every month we do not have contact with our clients. And just a five per cent increase in customer loyalty could add 20-80 per cent to your bottom line.

A disappointing statistic shows that

91 per cent of all real estate agents are forgotten by clients within one or two years after they close or represent a buyer on a home because they did not stay in touch with them.

FORM A STRATEGIC OBJECTIVE

Here are a few ideas. Try one on for size. Set up campaign postcards to go out once a month. Find or develop a system for remembering birthdays. Send anniversary cards. Veterinarians can record the birthdays of client’s pets and send birthday cards.

I personally use an online service that has a phenomenal system for managing my contacts, as well as printing and mailing postcards and greeting cards. I customize and personalize the cards with my own handwriting font, signature and photos. I have found that a simple and sincere card can make a huge impression on someone, especially if they are having a bad day.

THE LAW OF ATTRACTION

When we express appreciation, recognition or encouragement, we are focused on giving and abundance, not scarcity. Every human being wants to feel acknowledged, loved and appreciated. When we send love and thanks out into the world, we get it back tenfold.

What we focus on expands, so if we are focused on our lack of money, we will continue to have a lack of money. This is the Law of Attraction.

We can inspire ourselves by feeling and visualizing what we now want in our lives. It helps to begin the day by meditating, listening to beautiful music, taking a walk, or calling someone with whom we have had good business results. The

popular book and independent grassroots movie, The Secret, shows how to apply this law to achieve anything we want in our personal and business lives.

Cody Bateman, a mentor and colleague of mine said, “Appreciation wins over selfpromotion every time.” That sums it up beautifully.

USE THE RULE OF 250

As small business owners and entrepreneurs, we each know at least 250 people. Some of us know many more than that.

Continued from page 14

4. PROMOTE YOUR MEDIA EVENT AGGRESSIVELY.

You need a positive, outgoing attitude to deal with the media.

When promoting up your event, you may have to contact the media several times to get a mention in the paper or on the radio.

Selling yourself and your products and services is a numbers game. As any salesperson will tell you, the amount of contact is directly proportional to the amount of sales.

Invite your colleagues, friends and family to your event. If it’s within the scope of your marketing budget, advertise in the local paper. Smaller papers may chose to write an article about your event, particularly if they know you are an advertiser.

Many papers may even promote your event for free within their “Events” or “Calendar” pages.

Whatever the venue, it is your responsibility to attract the crowd. The venue is just that – a venue.

To have a truly successful media event, you want the audience there, so do what you can to promote it. Send out e-mails and invitations to your contacts.

And be sure to promote it within your company, so your colleagues and employees can come out and show their support.

5. THANK THE PEOPLE INVOLVED ONCE THE EVENT IS COMPLETE.

A simple acknowledgment or heartfelt thank-you sent through the mail or

Each one of those 250 knows another 250, and so on.

See where this is going? When we make a commitment to stay in touch with people we know – and remember they each have hundreds of contacts – we have the potential to reach thousands.

Additionally, we can build our networks by joining local and online business networking groups. Referred customers are usually already sold on us through the testimonial of the person who referred us.

through e-mail will make more of an impression than you can imagine.

If you make the right kind of impression with them, it could lead to more media events in your future, and if nothing else, you get to mention your food and services one last time. Repetition is important.

Media events are helpful for all businesses, caterers, consultants and experts. Just be creative and open-minded. There are opportunities to promote yourself,

When we build strong networks and nurture meaningful relationships with the people we serve, we will garner unlimited referrals and be less affected by economic down cycles. Start making relationship marketing part of your business today and watch your business grow. •

Karen Saunders is the owner of MacGraphics Services (303-680-2330), a unique design firm for today’s entrepreneur. Whether you outsource your promotional pieces or are a do-it-yourselfer, Karen takes the mystery out of graphic design and relationship marketing. Go to www. macgraphics.net/FreeCard.php to learn how to receive a free custom card design and greeting card gift account.

your restaurant, your food and your service everywhere. •

Brent Sampson is president and CEO of Outskirts Press, a publishing company that offers full-service on-demand book publishing and marketing services to authors seeking a fast, cost-effective way to publish and distribute their books worldwide. Brent is also the best-selling author of “Sell Your Book on Amazon” and the award-winning, “Self-Publishing Simplified.” Through Outskirts Press, he has helped thousands of authors with writing, editing, marketing and entrepreneurship. Brent is also a member of the board for the Education & Literacy Foundation. For more information, call 888-672-6657 or visit www.outskirtspress.com.

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Michelle Brisebois

There was a time, not long ago, when self serve and full serve existed at polar opposite ends of the spectrum. Vending (a.k.a. self serve) serviced the consumer on the midnight shift or in isolated locations. It went where flesh and blood employees wouldn’t or couldn’t tread.

In today’s world, it’s all about hybrid technologies – combining the best of all worlds so consumers and businesses benefit. The automatic wine dispenser illustrates one shining example of this type of union. It’s debuting at retail stores and foodservice operations everywhere and surprise, surprise – this technology is proving to be quite a benefit to the bottom line.

These automatic wine stations operate via a fairly classic vending model with a twist. The stations use a debit /swipe card, which allows a customer to purchase wine samples to taste. The swipe card allows staff to ensure the customer is of age and in the proper state of sobriety to consume the wine.

Pours range from a taste (1 ounce or so) to a full glass. The card is inserted into the machine and the amount of the pour is selected. The glass is held under the spigot, the selection button is pressed and the wine pours into the glass.

The SAQ (Quebec Liquor Stores) utilizes automatic wine dispensers in its retail stores. In Ontario, a St. Catharinesarea winery will be amongst the first to launch automatic wine dispensing in an Ontario retail venue.

The technology has proven very successful in foodservice situations as well. Ordering wine is for most folks a somewhat stressful situation. Unless someone is a certified “wine geek” and is familiar

A self-serving wine list

with all the latest vintages – they probably won’t have tasted most of the premium wines on your wine list.

Once the bottle is opened, it would just about have to be smoking from the bottleneck for the customer to be comfortable returning it. What if the wine isn’t corked or oxidized?

Your customer is no doubt wondering: “What if I just don’t like it?” Chances are they’ll default to a less expensive (less risky) bottle of wine and your restaurant has lost that opportunity to sell that premium product.

Nick Moezidis, managing director of Napatechnology, confirms that automatic wine dispensers benefit the bottom line. “Our data indicates that customers will spend three times what they would have otherwise spent for wine if they’ve tasted it first.”

These wine dispensers will keep a bottle of wine fresh from one to three months depending on the dispenser. The machines use argon or nitrogen to keep the wine fresh – as fresh as a cork. This allows restaurants a larger sampling window so it won’t have to go down the drain in a day or two if there aren’t enough samples dispensed.

The wine dispensers often reside behind the bar where patrons can offer their smart card to purchase a few smaller pours of various wines. This technology will also allow premium wines to be offered by the glass.

Let’s face it – we’d all like to be able to tell our neighbours that we’ve tasted wine that costs hundreds of dollars for a bottle, but few of us can afford the whole bottle.

“A wine, such as Screaming Eagle, that sells for $200 US can be purchased by the glass from the wine dispenser for $30,”

confirms Moezidis. “The small indulgence is especially attractive to consumers in a tight economy.”

These machines can also track customer preferences, providing solid data for further wine list development.

If interactive digital screens are part of the installation then it becomes a great training tool for staff able to use it to answer questions from customers regarding tasting notes or food pairings. No more running to the back of the restaurant to refer to the “big-arse binder” where tattered and outdated tasting notes are stuffed.

With the digital screen, the server can call up the information right in front of the customer and continue the conversation flow. The chance for pairing the customer with a more premium wine is greater.

The machines are easy to use and the company provides ample support and training. Bottles can be opened and staged ahead of time to easily transfer to the tasting station during peak dinner times.

The tasting program can be leveraged nicely as a loyalty program as well. It would be innovative to add a $5 tasting smart card (adorned with your logo) with takeout orders of a certain dollar level.

Insert an invitation for them to come in and taste with their next meal. You’ve just given them a reason to choose you for their next dining experience and probably include a nice bottle of wine.

Technology has evolved to the point of being … almost human. This twist of fate means we can shift from an “us and them mentality” and leverage vending options alongside our flesh and blood team.

Self-serving? Maybe.

Smart? Undoubtedly. •

2008 BUYERS GUIDE

& MANUFACTURERS DIRECTORY

& MANUFACTURERS DIRECTORY

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

Director, Foodservice/Directeur National des Vented Service Alimentaires

ABARO GROUP INC.

15-6400 Millcreek Drive, Suite 408, Mississauga, ON L5N 3E7

Tel: 905-562-8000 Fax: 1-866-334-5510

e-mail: sales@abaro-group.com

Sales

Abaro Group Inc., your source for new and remanufactured Middleby Marshall conveyor ovens.

ADM MILLING COMPANY

7585 Danbro Crescent, Mississauga, ON L5N 6P9

Tel: 905-819-7000 Fax: 905-819-9768

Toll Free: 1-800-267-8492

e-mail: paul_carter@admworld.com website: www.admworld.com

Paul Carter

Industry leader for your flour supply and pizza mix. Custom blends and a wide variety of bakery mixes. Give your customers your best. Call ADM for the industry best.

AGROPUR,

Division Fromages et Produits

fonctionnels/Cheese and Functional Products Division 101, Roland-Therrien Blvd., Suite 600, Longueuil, QC J4H 4B9

Tel: 514-856-2113 Fax: 450-646-5046

Toll Free: 1-800-363-3814 ext. 5104

e-mail: sbeausoleil@agropur.com website: www.agropur.com

Stephane Beausoleil, National Sales

Agropur is the largest Dairy Cooperative in Canada. Its Cheese and Functional Products Division manufactures Mozzarella Cheeses (block, shredded, diced), Cheddar and other specialty Cheeses.

AM MANUFACTURING

14151 Irving Avenue, Dolton, IL 60419

Tel: 708-841-0959 Fax: 708-841-0975

Toll Free: 1-800-342-6744

e-mail: lserafin@ammfg.com website: www.ammfg.com

Edward Mentz, President; Larry Serafin, Marketing Mgr.

Dough dividers, rounders, pizza presses, proofers, dockers, and complete bakery engineering services. AM is the world leader in dough handling equipment for the pizza industry since 1961.

ARLA FOODS CANADA INC.

675 Rivermede Rd., Concord, ON L4K 2G9

Tel: 905-669-9393 Ext. 412

Fax: 905-669-4110

e-mail: john.lillicrap@arlafoods.com website: www.arlafoods.com

John Lillicrap, Natl. Foodservice Sales Mgr. One of Canada’s largest manufacturers and importers of specialty cheese under the Rosenborg, Tre Stella, Apetina and Dofino Brands.

ASI/RESTAURANT MANAGER

1734 Elton Road, #219, Silver Spring, MD 20903

Tel: 301-445-6100 Fax: 301-445-6104

Toll Free: 1-800-356-6037

e-mail:

salesassociate@actionsystems.com website: www.actionsystems.com

Mick Sexton

Comprehensive POS for table service, delivery and carry out. Features an easy-to-use pizza order screen, integrated caller-ID and mapping for driving directions. Online ordering services also available.

BAKERS PRIDE OVEN COMPANY

30 Pine Street, New Rochelle, NY 10801

Tel: 914-576-0200 Fax: 914-576-0605

Toll Free: 1-800-431-2745

e-mail: sales@bakerspride.com website: www.bakerspride.com

David Warneke, Vice-President Sales and Marketing/Bakers Pride; Al Santos - Rabco Foodservice/Canada

Manufacturer of deck, countertop and convection ovens, open burners ranges, griddles and char broilers.

BLOEMHOF INC.

12755 - 64th Street, Edmonton, AB T5A 0X5

Tel: 780-476-2131 Fax: 780-476-7813

Toll Free: 1-888-411-2131

e-mail: bert@bloemhof.com website: www.bloemhof.com

Bert Bloemhof, President; Eric Baumgartner, Vice-President; Heather Bloemhof, Office Manager

Bread moulders - pizza rollers, bench sheeters, dough rounders

BONTE FOODS LIMITED

615 Champlain Street, Dieppe, NB E1A 7Z7

Tel: 506-857-0025 Fax: 506-859-6905 website: www.bonte.ca

Wayne Bennett

Federally inspected, HACCP recognized meat, bread and sauce manufacturing facility shipping coast to coast in Canada. Private label welcome. Specializing in deli meats.

BRAND CULTURE MARKETING & PROMOTIONS

Unit 14, 5250 Satellite Drive, Mississauga, ON L4W 5G5

Tel: 905-361-0305 Fax: 905-629-9305

e-mail: bmacdonald@brandculture.ca

Barbara MacDonald, President Advertising & promotional services.

BROMONT INTERNATIONAL

25 de Lauzon, Suite 200, Boucherville, QC J4B 1E7

Tel: 514-990-5955 Fax: 1-877-595-0181

Toll Free: 1-800-329-0630

e-mail: sales@bromontinternational.com website: www.bromontinternational.com

Sales department

Twenty years as a wholesaler of dairy cheese and non-dairy alternatives. Many great value-added and cost-effective products for pizza applications....Bromont International for your pizza needs!

BUCKHORN CANADA INC.

8032 Torbram Road, Brampton, ON L6T 3T2

Tel: 905-791-6500 Fax: 905-791-9942

Direct Line: 905-791-4693 Ext 223

Toll Free: 1-800-461-7579

e-mail: jmorrison@buckhorncanada.com website: www.buckhorncanada.com

Jim Morrison, Vice-President and General Manager; Tim Walsh, National Sales Mgr.; Ray Gargarella, District Sales Mgr.; Mathew Busby, Western Sales Mgr.; Bruce Hannough, Quebec Sales Mgr. Plastic boxes & pallets and a full line of carts & recycling boxes.

BURKE CORPORATION

1516 South D Avenue, PO Box 209, Nevada, IA 50201-0209

Tel: 515-382-3575 Fax: 515-382-8544

Toll Free: 1-800-654-1152

e-mail: sales_info@burkecorp.com website: www.BurkeCorp.com

Doug Cooprider, VP Sales & Marketing; Liz Hertz, Marketing Director

Fully cooked meat toppings & fillings – Hand-Pinched Style® brand toppings, Italian sausage, beef & pork toppings, meatballs, bacon pieces, Mexican-style crumbles, chorizo-style toppings, andouille sausage, sausage links.

C.W. SHASKY & ASSOCIATES LTD.

8181 Jane Street, Unit 1, Vaughan, ON L4K 5P2 Tel: 905-760-9411 Fax: 905-760-7715 website: www.shasky.com

Mike Shasky, President; Susan George, Mktg. Mgr. Food Broker representing brands including: Stanislaus Tomato Products, Tabasco Pepper Sauce, Mimi Pizza Dough, Rosina Pizza Toppings, Norpac Vegetables, Zeea Olives, Farmlands Foods, Dole Pineapple.

CATTLEMEN’S BBQ SAUCE

French’s Foodservice ( a division of Reckitt Benckiser (Canada) Inc.) 1680 Tech Ave., Unit 2 Mississauga, ON L4W 5S9

Tel: 1-866-428-0119 Fax: 905-629-9305

Toll Free: 1-800-428-0119

e-mail: askus@frenchsfoodservice.ca website: www.frenchsfoodservice.ca

Calvin Hensel, Sales Manager Enhancing Guest Experiences with True On Trend FLAVOUR!

CHECK CORPORATION

1800 Stephenson Hwy., Troy, MI 48083

Tel: 248-680-2323 Fax: 248-680-2326

Toll Free: 1-800-927-6787

e-mail: sales@checkcorp.com website: www.hotbag.com

Richard Larpenteur, Hotbag Product Mgr. Heated pizza delivery bags with electric heating elements.

CONTINENTAL FOOD PROD. (1993) INC.

145 Royal Crest Court, Unit #14, Markham,ON L3R 9Z4

Tel: 905-513-9690 OR 416-410-5440

Nina Magri, President

COOK TEK

c/o Chesher Equipment Ltd., 6599 Kitimat Road, Unit 2, Mississauga, ON L5N 4J4

Tel: 905-363-0309 Fax: 905-363-0426

Toll Free: 1-800-668-8765

e-mail: sales@chesher.com website: www.chesher.com

John Farnsworth Heated pizza delivery, induction cook tops.

CRES-COR

c/o Chesher Equipment Ltd., 6599 Kitimat Road, Unit 2, Mississauga, ON L5N 4J4

Tel: 905-363-0309 Fax: 905-363-0426

Toll Free: 1-800-668-8765

e-mail: sales@chesher.com website: www.chesher.com

John Farnsworth

Hot holding cabinets, racks, proofers, roast’n hold ovens.

CROWN CUSTOM METAL SPINNING INC.

1880 Kipling Ave., Toronto, ON M9W 4J1

Tel: 416-243-9333 Fax: 416-243-0112

Toll Free: 1-800-750-1924

e-mail: sales@crowncookware.ca

website: www.crowncookware.ca

David P. Vella, President (The Pizza Pan Man); Franc Mazzuca, General Mgr.; Carmen D’Cruze

Aluminum cookware, pizza pans, racks, stainless steel stock pots, pizza bags, pizza accessories, and much more!

CRUST CRAFT

13211-146 St., Edmonton, AB T5L 4S8

Tel: 780-466-1333 Fax: 780-466-1347

e-mail: rkbelite@telus.net

website: www.crustcraft.

Rick Killin, Business Development; Paul Flesher, President; Renata Holody, Office Administrator

Pizza Crusts, Custom Formulation, Specialty Breads.

CTX

c/o Escan Supply Co., 15-6400 Millcreek Dr., Ste. 617, Mississauga, ON L5N 3E7

Tel: 416-674-9732 Fax: 1-866-797-9125

e-mail: sales@escansc.com

Carl Buller

DEALERS INGREDIENTS INC.

1995 Clark Blvd., Brampton, ON L6T 4W1

Tel: 905-487-7766 Fax: 905-458-7709

Mr. Alex Robinson, President; Mr. Morgan Taylor, General Manager

Dealers Ingredients is a full time ingredient supplier, specializing in dairy. We are the exclusive Canadian distributor of Butter Buds and the fats and oils of Columbus Foods.

DITO

c/o Chesher Equipment Ltd., 6599 Kitimat Road, Unit 2 Mississauga, ON L5N 4J4

Tel: 905-363-0309 Fax: 905-363-0426

Toll Free: 1-800-668-8765

e-mail: sales@chesher.com website: www.chesher.com

John Farnsworth, Sales Manager

Vegetable preparation equipment, salad dryers, VCM, portable foodmixers

DOVER FLOUR

PO Box 3368, 140 King Street W., Cambridge, ON N3H 4T3

Fax: 519-653-2125

Toll Free: 1-800-621-0588

e-mail: info@dovergrp.com website: www.dovergrp.com

Basilio Petrolo, Technical Sales, bpetrolo@dovergrp.com

Flour, mixes, hot & cold drink cups, Ice Cream cones, straws, whole grain flour, white whole wheat, organic flours.

DOVER FLOUR HALIFAX

PO Box 2185, Halifax, NS B3J 3C4

Tel: 902-429-0622 Fax: 902-423-9075

Toll Free: 1-800-663-6837

e-mail: dbryson@dovergrp.com website: www.dovergrp.com

Dave Bryson

Dover produces pizza flour, mixes and bases for foodservice, hotel, food wholesale and retail grocery businesses. Dover specializes in private label. Dover is committed to supplying competitively priced quality products.

DOYON EQUIPMENT INC.

1255 Rue Principale, St-Come Liniere, QC G0M 1J0 Tel: 418-685-3431 Fax: 418-685-3948

Toll Free: 1-800-463-4273

e-mail: doyon@doyon.qc.ca website: www.doyon.qc.ca

Maurice Doyon, President; Karl Doyon, Vice-President; Dany Fortin, Assistant Mgr. Manufacturer of pizza ovens, dough mixers, sheeters, dough dividers, racks, after sale service.

DUTCHESS BAKERS’ MACH. CO.

302 Grand Avenue, Superior, WI 54880

Tel: 715-394-4444 Fax: 715-394-2406

Toll Free: 1-800-777-4498

e-mail: dutchess@lidgerwood.com website: www.dutchessbakers.com

Tony Marino, Sales Mgr. Manufacturer of Dough Dividers & Dough Divider/Rounders for the Pizza and Baking industries. NSF & UL Listed. Made in the USA.

EAGLE - METAL MASTER

c/o Escan Supply Company, 15-6400 Millcreek Dr., Ste. 617, Mississauga, ON L5N 3E7

Tel: 416-674-9732 Fax: 1-866-797-9125

e-mail: sales@escansc.com

Carl Buller

EARTHSTONE OVENS

6717 San Fernando Road, Glendale, CA 91201

Tel: 818-553-1134 Fax: 818-553-1133

Toll Free: 1-800-840-4915

e-mail: earthstone@earthlink.net website: www.earthstoneovens.com

Maurice Yotnegparian, President; Jean Paul Yotnegparian, Vice-President, Dennis Hahn, Canadian Sales Director.

Wood and gas fire stone ovens

ESCAN SUPPLY CO.

15-6400 Millcreek Dr., Ste. 617, Mississauga, ON L5N 3E7

Tel: 416-674-9732 Fax: 1-866-797-9125

e-mail: sales@escansc.com

Carl Buller

Bartel blenders, Maximum cold and hot products. Conotech cooking equipment, including the revolutionary new continuous filtering fryer.

EZ FOOD GROUP

1405 Morningside Ave., Scarborough, ON M1B 3J1

Tel: 416-438-3279 Fax: 416-755-8403

Toll Free: 1-866-856-3279

e-mail: info@ezfood.ca website: www.ezfood.ca

Nader Gramian

Custom production of dough balls, garlic spread, dipping sauces, pizza sauces. Broker: Chase Global: 1-800-263-1964.

FAEMA CANADA

672 Dupont Street, Suite 201, Toronto, ON M6G 1Z6

Tel: 416-535-1555 Fax: 416-535-3843

Toll Free: 1-877-323-6226

e-mail: espresso@faema.net OR joe@faema.net

website: www.faema.ca OR www.faema.net

Lorenzo DiDonato, Marketing Manager Importer and distributor for Moretti Forni, commerical electric and gas pizza ovens. We also carry a complete line of espresso/ cappuccino machines and cafe/pizza parlour refrigerated equipment.

FOOD SERVICE SPECIALTIES

5202 Moundview Drive, Red Wing, MN 55066

Tel: 651-388-5568 Fax: 1-888-820-5426

Toll Free: 1-800-657-0811

e-mail: suem@fss-sauce.com

website: www.fss-sauce.com

Sue Mead

We produce for private label; pasta sauce, pizza sauce, salsas, dips and dressings. Products made in USA.

FRANK’S RED HOT

French’s Foodservice

(a div. of Reckitt Benckiser (Canada) Inc.), 1680 Tech Ave., Unit 2, Mississauga, ON L4W 5S9

Tel: 1-866-428-0119 Fax: 905-629-9305

Toll Free: 1-866-428-0119

e-mail: askus@frenchsfoodservice.ca website: www.frenchsfoodservice.ca

Calvin Hensel, Sales Manager Enhancing Guest Experiences with True On Trend FLAVOUR!

FRENCH’S MUSTARD

French’s Foodservice

(a div. of Reckitt Benckiser (Canada) Inc.), 1680 Tech Ave., Unit 2, Mississauga, ON L4W 5S9

Tel: 1-866-428-0119 Fax: 905-629-9305

Toll Free: 1-866-428-0119

e-mail: askus@frenchsfoodservice.ca website: www.frenchsfoodservice.ca

Calvin Hensel, Sales Manager Enhancing Guest Experiences with True On Trend FLAVOUR!

GIU-SETTI INC

(Les Distributions)

6339 Boul. Couture, St-Leonard, QC H1P 3J5

Tel: 514-326-7900 Fax: 514-326-6551

e-mail: edm@giusetti.com website: www.giusetti.com

EnricoDiMarco; Hélène Biron

Cheese, pepperoni, pastas, tomato sauces, flour, packaging, oils & shortenings, salad dressings, frozen toppings, meat products, chicken, detergents, spices.

GUELPH FOOD TECHNOLOGY CENTRE

88 McGilvray Street, Guelph, ON N1G 2W1

Tel: 519-821-1246 Fax: 519-836-1281

e-mail: gftc@gftc.ca website: www.gftc.ca

Kathryn Cooper, Marketing; Barb Maly, Bus. Development

Food safety & quality consulting, training programs (public courses & customized programs), product development, process development, nutrition labelling, shelf-life extension, packaging evaluation, small-scale co-packing.

H.J. HEINZ COMPANY OF CANADA LTD.

5700 Yonge Street, Suite 2100, North York, ON M2M 4K6

Tel: 416-226-5757 Fax: 416-226-5256

website: www.foodersvice.heinz.ca

HARVEST-PAC PRODUCTS INC.

RR 6, 22131 Bloomfield Road, Chatham, ON N7M 5J6

Tel: 519-436-0446 Fax: 519-436-0319

e-mail: mark@harvestpac.com

Mark O’Neill, President

Tomato processing. 100 oz. Crushed Tomatoes, Pizza Sauce and Puree made from fresh field grown tomatoes.

HORIZON MILLING

190 Attwell Drive, Suite 400, Etobicoke, ON M9W 6H8

Tel: 416-679-2600 Fax: 905-629-9305

Toll Free: 1-800-268-2236

e-mail: elaine_odoherty@cargill.com website: www.horizonmilling.ca

Elaine O’Doherty

Horizon Milling G.P. is proud to support Canada’s foodservice, bakery, and food manufacturing markets with quality flour, oats and baking products.

INTERNATIONAL GOURMET,

Division of Dacon International Inc. 1399 Kennedy Rd., Unit 1A-27, Toronto, ON M1P 2L6

Tel: 416-409-3054 Fax: 416-755-4762

e-mail: leotgourmet@yahoo.ca website: www.daconinternational.com

Leo Teohari, Dir. of Sales

JADEE MEAT PRODUCTS LTD.

4710 Bartlett Road, Beamsville, ON L0R 1B0

Tel: 905-563-5381 Fax: 905-563-8711

Toll Free: 1-800-263-5486

e-mail: hsnajdman@jadeemeats.com website: www.jadeemeats.ca

Hershel Snajdman, Sales Mgr.

Dry Cure & Cooked Pepperoni, Pizza Toppings, Cooked & Smoked Meats.

JOHNSON-ROSE INC.

7300 East Danbro Cr., Mississauga, ON L5N 6C2

Tel: 905-817-1470 Fax: 905-817-1090

e-mail: jpedro@johnsonrose.ca website: www.johnsonrose.ca

Joseph Pedro, National Sales & Marketing Mgr.

KARSTAN COMMUNICATIONS INC.

301-700 Dorval Drive, Oakville, ON L6K 3V3

Tel: 905-844-1900 Fax: 905-844-5200 website: www.karstan.com

Jeanine Miessner, President

KENDALE PRODUCTS LIMITED

PO Box 99, Gormley, ON L0H 1G0

Tel: 905-887-5822 Fax: 905-887-5240

Toll Free: 1-888-887-9923

e-mail: kendaleproducts@sympatico.ca

Broaster equipment/Southern Pride BBQ pits.

KL PRODUCTS INC

234 Exeter Road, London, ON N6L 1A3

Tel: 519-652-1070 Fax: 519-652-1071

e-mail: kladmin@klproducts.com website: www.klproducts.com

Lyle Zavitz

Washers - custom designed to wash pots, pans, tubs, pails, baskets, totes, etc.

LALLEMAND (Sales Office)

5494 Notre-Dame Est., Montreal, QC H1N 2C4

Tel: 514-522-2133 Fax: 514-255-6861

Michel Dion, Vice-President Sales

LAMB WESTON

6-295 Queen St. E., Ste. 383, Brampton, ON L6W 4S6

Tel: 1-888-593-7866 Fax: 905-629-9305

Toll Free: 1-888-593-7866

e-mail: John.Crawford@conagrafoods.com website: www.lambweston.ca

John Crawford

Lamb Weston, Inc. is a proud manufacturer of consistent, premium-quality potato products for the foodservice industry.

LESAFFRE YEAST CORPORATION

960 Industriel Blvd., Terrebonne, QC J6Y 1X1

Tel: 450-621-1514 Fax: 450-621-3392

Toll Free: 1-866-621-1514

e-mail: peter.jacobs@lesaffreyeastcorp.com website: www.lesaffreyeastcorp.com

Peter Jacobs, Regional Sales Mgr./East Canada; Ralf Tschenscher, Sales Mgr./West Canada; Mary Cantaberry, Director Sales & Mktg.

Lesaffre Yeast Corporation is a manufacturer of high quality Yeast and Dough Conditioners, which will provide: flavour, strength and the security to support your quality products.

LESAFFRE YEAST CORPORATION

433 East Michagan Street, Milwaukee, WI 53202

Fax: 414-615-4000

Toll Free: 1-877-677-7000

e-mail:

richard.brault@lesaffreyeastcorp.com OR ralf.tschenscher@lsaf.com website: www.lesaffreyeastcorp.com

John Riesch, President; Mary Cantaberry, Director of Sales Bakery and Food Service; Richard Brault, Sales Manager Eastern Canada 450-621-1514; Ralf Tschenscher, Sales Manager Western Canada 604-218-3150

Manufacturer of high quality fresh and instant yeast as well as pizza improvers/ flavours for the pizza and baking industry.

LLOYD INDUSTRIES, INC.

3808 N. Gullivan Rd., Bldg 25E, Spokane Valley, WA 99216

Tel: 509-468-8691 Fax: 509-467-1381

e-mail: sales@lloydpans.com website: www.lloydpans.com

John Crow, President

Manufacturer direct pans, tools, cutters, racks - complete line for pizza kitchens. Products engineered for performance, built to last. Professional, responsive customer service. Featuring The Equalizer single slice cutter. & sons, inc.

MARSAL & SONS

181 E Hoffman Avenue, Lindenhurst, NY 11757

Tel: 631-226-6688 Fax: 631-226-6890

e-mail: rich@marsalsons.com website: www.marsalsons.com

Richard Ferrara, Vice-President

Pizza ovens and related products. Manufacturer of brick-lined gas fired pizza ovens and related pizza equipment.

MIDDLEBY-MARSHALL

c/o Escan Supply Co., 3338 Dustant St., Vineland, ON L0R 2E0

Tel: 416-674-9732 Fax: 1-866-797-9125

e-mail: sales@escansc.com

Carl Buller

MY PIZZA PROMO

30 Wertheim Court, Richmond Hill, ON L4B 1B9

Fax: 1-800-842-3043

Toll Free: 1-866-889-8745

e-mail: info@mypizzapromo.com website: www.mypizzapromo.com

Mark Sibilia

dressed with solutions to top up your pizzas and sides to accompany your combos.

PARMALAT CANADA

405 The West Mall, 10th Floor, Etobicoke, ON M9C 5J1

Tel: 416-626-1973

website: www.parmalat.ca

MONEX

111A Zenway Blvd., #31, Vaughan, ON L4H 3H9

Tel: 905-265-1828 Ext. 233 Fax: 1-866-573-8179

e-mail: sales@monexgroup.com website: www.monexgroup.com

Vicky Martins

MONEXgroup is Canada’s preferred card payment services provider. Leading the way with a Wireless Point of Sale Pay-at-Door solution including low transaction rates and superior surcharge revenues. Ask us about our other value added services: ATMs, Gift Cards and Merchant Financing.

MR. PEEL, INC.

33975 Autry St., Livonia, MI 48150-1323

Tel: 734-266-2022 Fax: 734-266-2121

e-mail: peels@mrpeel.com website: www.mrpeel.com

Sheila Roma Wood and Aluminum Baking Peels and Accessories.

MUL-T-MAT & SUPPLY CO.

106 Rayette Rd., #4, Concord, ON L4K 2G3

Tel: 905-738-3171 Fax: 905-738-8792

Toll Free: 1-800-567-6287

e-mail: info@mul-t-mat.com website: www.mul-t-mat.com

Marvin Vader, President

HTH Pizza Delivery Signs Printed or Blank. Fatigue Matting, Logo Mats, Entrance Matting, Flying Insect Control, Non-Stick Baking Sheets. Now in our 28th Year - Visit our Website: www.mul-t-mat.com

Print marketing/advertising flyers, menus, box toppers, signs, postcards, doorhangers, magnets.

NATIONAL MARKETING, INC.

33975 Autry St., Livonia, MI 48150 -1323 Tel: 734-266-2222 Fax: 734-266-2121

Toll Free: 1-800-994-4664

e-mail: nmisales@nminc.com website: www.nminc.com OR www.smallwaresdepot.com

Al Roma, Sales; Sheila Roma, Office Mgr.; Judy Fournier, Customer Service

Smallwares, delivery products, shelving, cooking equipment, pizza tools, thermal bags, heated delivery, ovens.

NEW MILANO FOODS

10548 Boul L’archevêque, Montreal-Nord, QC H1H 3A2

Tel: 514-323-2643 Fax: 514-323-2644 website: www.NewMilano.com

Jimmy Merayias, Vice-President; Helen Livathynos, Secretary; Peter Demestichas, Manager. Cooked sausages.

OLYMEL, S.E.C.

1580 Eiffel Street, Boucherville, QC J4B 5Y1

Tel: 514-858-9000 Fax: 450-645-2863

Toll Free: 1-800-361-5800 ext. 2872

e-mail: pierrejacques@olymel.com website: www.olymelfork.com

Pierre Jacques, National Sales Manager, Foodservice

The Olymel Fork © delivers a menu all

Parmalat Foodservice offers leading brands and products in Cheese, Shredded Cheese, Pizza Mozzarella, Process Cheese Slices, Yogourt, Sour Cream, Butter, Milk, Creamers, Whipping Cream, Garlic Margarine, Juices and Ice Cream Mixes.

PICARD OVENS INC.

1325 Notre-Dame Est, Victoriaville, QC G6P 4B8

Tel: 819-758-1883 Fax: 819-758-1465

Toll Free: 1-800-668-1883

e-mail: info@picardovens.com

website: www.picardovens.com

Nathalie Belanger

Oven manufacturer since 1957. Our Granite Conveyor Oven gives consistency, high quality product and efficiency.

POSEIDON FOOD EQUIPMENT INC.

310 Rayette Road, Unit 7, Concord, ON L4K 2G5

Tel: 905-738-0353 Fax: 905-738-7585

e-mail: info@poseidonfoodequipment.com website: www.dbe-vsi.com

Phil Dreff, Mgr.

Granite stone conveyor gas ovens, deck ovens, pizza mixers, dividers and rounders for dough, racks, pans, screens, smallware supplies, pizza dough sheeters, used equipment, used Hobart mixers.

PROCTER & GAMBLE

4711 Yonge St., Toronto, ON M2N 6K8

Tel: 416-730-4711 Fax: 416-730-4675

Toll Free: 1-800-465-2945

website: www.pgbrands.com

Chad Isackson

At Procter & Gamble, we see ourselves as more than a business-to-business resource. We’re committed to boosting your sales, increasing your efficiencies, and improving your profitability – and we’re here to help at every step along the way.

QUANTUM TECHNICAL SERVICES

9524 West Gulfstream Road, Frankfort, IL 60423

Tel: 815-464-1540 Fax: 815-464-1541

Toll Free: 1-888-464-1540

e-mail: info@q-t-s.com website: www.q-t-s.com

Jim Machura, Sales Mgr.; David White, Operations Mgr. Automated pizza topping equipment, pizza cutters, sauce applicators, cheese applicators, pepperoni slicer/applicators, dry ingredient applicators.

RACOLLI MOZZARELLA

405 The West Mall, 10th Floor, Etobicoke, ON M9C 5J1

Tel: 416-626-1973

Toll Free: 1-800-563-1515

Paul McVety, Parmalat Foodservice Parmalat has a wide range of shredded, dices and block mozzarella under its Racolli and Black Diamond brand names.

REA ULTRAVAPOR

1442 Osprey Drive, Unit 1, Ancaster, ON L9G 4V5

Tel: 905-304-3066 Fax: 905-304-3067

Toll Free: 1-800-323-3865

e-mail: tmoore@ultravapor.com website: www.ultravapor.com

Trevor Moore

Distributor of UltraVapor (dry steam)

industrial grade cleaning and sanitizing equipment. Sanitize and deep clean your equipment and facility using less water, less chemical and less labour.

RECKITT BENCKISER (CANADA) INC.

1680 Tech Ave., Unit 2, Mississauga, ON L4W 5S9 Fax: 905-629-9305

Toll Free: 1-800-428-0119

Calvin Hensel, Regional Manager

RHENINGHAUS

c/o Chesher Equipment Ltd., 6599 Kitimat Road, Unit 2, Mississauga, ON L5N 4J4

Tel: 905-363-0309 Fax: 905-363-0426

Toll Free: 1-800-668-8765

e-mail: sales@chesher.com website: www.chesher.com

John Farnsworth

Light & mid duty manual slicers, manual & automatic heavy duty slicers.

RICCO FOOD DISTRIBUTOR

One Ricco Place, Strathroy, ON N7G 3H8 Tel: 519-245-7081 Fax: 519-245-7126

Toll Free: 1-800-247-4226

e-mail: donwjr@riccofoods.com

Don Jr.

Pizza & restaurant food needs.

RICH PRODUCTS OF CANADA

12 Hagey Avenue, Fort Erie, ON L2A 1W3

Tel: 905-871-2605 Fax: 905-871-6198

Toll Free: 1-800-263-8174

e-mail: gpakula@rich.com website: www.rich.com

Greg Pakula, National Sales Manager

- Food Service

Pizza crust (dough balls, sheeted dough, par bake crust), par baked breads & rolls, cookie dough, Italian specialties, pastries & sweet goods, whip topping & icing, POS and merchandising support, culinary support.

RICHARDSON FOODS

25 South Service Rd., St. Marys, ON N4X 1B7 Fax: 1-800-265-5564

Toll Free: 1-800-265-5565

e-mail: mike.banning@ca.hjheinz.com website: www.foodservice.heinz.ca

Mike Banning, Product Manager

Dipping sauces (pizza crust), salad dressings, sauces, dessert toppings & single serve

ROSINA FOOD PRODUCTS

c/o C.W. Shasky & Assoc. Ltd. 8181 Jane Street, Unit 1, Vaughan, ON L4K 5P2

Tel: 905-760-9411 Fax: 905-760-7715

website: www.rosina.com

Mike Shasky, President; Susan George, Marketing Mgr.

Manufacturer of Italian Specialty products (frozen): Meatballs, Pizza Toppings, Filled Pasta Products, Breaded Cheese & Jalapeno Ravioli, Breaded Eggplant Cutlets and Eggplant Rollettes.

ROSINA FOOD PRODUCTS

170 French Rd., Buffalo, NY 14227 Fax: 716-668-1132

Toll Free: 1-888-767-4621

e-mail: jraskopf@rosina.com website: www.rosina.com

John Raskopf, Regional Sales Manager

Manufacturer of frozen Italian specialty products. Meatballs, Pizza Toppings, Filled Pasta Products, Breaded Eggplant Cutlets and Cheese Filled Eggplant Rollettes.

ROUNDUP

c/o Chesher Equipment Ltd., 6599 Kitimat Rd., Unit 2, Mississauga, ON L5N 4J4

Tel: 905-363-0309 Fax: 905-363-0426

Toll Free: 1-800-668-8765

e-mail: sales@chesher.com website: www.chesher.com

John Farnsworth, Sales Manager

Hot dog equipment, counter top steamers, heated display cabinets.

RUNSOFT COMPUTER SYSTEMS

- POS

10520 Yonge Street, Unit 35B, Richmond Hill, ON L4C 3C7

Tel: 905-737-5857 Fax: 905-737-3748

Toll Free: 1-866-548-5857

e-mail: sales@runsoft.ca website: www.runsoft.ca

Peggy Kofsky, Sales/Mktg.; Robert Singer, Sales/Consulting Pizza hospitality POS cash register.

SALERNO DAIRY PRODUCTS

20 Morley Street, Hamilton, ON L8H 3R7

Tel: 905-544-6281 Fax: 905-549-1196

Toll Free: 1-800-263-6536

Dino Cortina, Sales Director

SELECT FOOD PRODUCTS LIMITED

120 Sunrise Avenue, Toronto, ON M4A 1B4

Tel: 416-759-9316 Fax: 416-759-9310

Toll Free: 1-800-699-8016

e-mail: lwarner@selectfoodproducts.com website: www.selectfoodproducts.com

Lesa Warner

Select has been making great tasting wing sauces, BBQ sauces, salad dressings and most recently, dipping cups, under private label or our Select brand for more than 65 years. 100% Canadian owned and operated.

SMART MARKETING SOLUTIONS

4900 Cote St. Luc, Ste. 611, Montreal, QC H3W 2H3

Tel: 514-484-0378 Fax: 514-484-3141

e-mail: jay@smartmemo.com

website: www.smartmemo.com

Jay Wheeler, President

We manufacture breakthrough advertising products for the pizza industry.

SPRINGER’S MEATS INC.

544 Parkdale Ave. N., Hamilton, ON L8H 5Y7

Tel: 905-547-1321 Fax: 905-547-3107

Hamilton, ON L8L 3Z4

Tel: 905-549-1785

Toll Free: 1-866-775-7787

e-mail: info@synstonecanada.com

Randy Cutler

Baker’s Board is available in thicknesses starting from 1/2” to 2”. The hearth is manufactured to custom dimensions to fit deck ovens, pizza ovens, revolving ovens and commercial range ovens.

T.R. RIZZUTO PIZZA CRUST, INC.

East 3420 Riverside Ave., Spokane, WA 99202

Tel: 509-536-9268 Fax: 509-536-9269

e-mail: tom@rizzutofoods.com website: www.rizzutofoods.com

Tom Burk

Par baked pizza crusts, frozen dough balls, breadsticks and parmade pizzas.

TANGARINE CONCEPTS CORPORATION

145 Carlton St., Ste. 219, St. Catharines, ON L2R 1R5

Tel: 416-283-9524 Fax: 416-264-3328

Toll Free: 1-866-754-5574

e-mail: dougoliver@rogers.com website: www.tangarineconcepts.com

Doug Oliver

Toll Free: 1-888-824-3012

e-mail: smi@on.aibn.com

Over 10,000 credit/debit terminals installed since 1999; with Visa, MasterCard rates increasing approx. 1% (ours did not increase) for telephone pizza delivery orders you need Ingenico portable cellular terminals at $40.00 monthly, 1.55% to 1.65% credit and 7 to 9 cents debit or landline at $28.00 monthly.

knowledgeable staff, Saputo is the leading

Walter Mueller, President; John Vanderjagt, Sales Manager

STEAMCAN EQUIPMENT

12-111 Fourth Ave.,

St. Catharines, ON L2S 3P5

Tel: 905-562-5360 Fax: 1-866-273-2095

e-mail: sales@steamcan.ca

Carl Buller

Full line of Canadian made steamers, kettles, skillets and accessories.

SYNSTONE CANADA LTD.

76 Biggar Avenue,

THERMAL BAGS by INGRID, INC.

131 Sola Drive, Gilberts, IL 60136

Tel: 847-836-4400 Fax: 847-836-4408

Toll Free: 1-800-622-5560

e-mail: mary@thermalbags.com website: www.thermalbags.com

Mary DeNicolo

We provide high quality pizza delivery bags and catering bags at very low prices. We can produce custom sizes for whatever your needs are. Screen printing and embroidery also available.

THUNDERBIRD FOOD MACHINERY

4602 Brass Way, Dallas, TX 75236

Tel: 214-331-3000 Fax: 214-331-3581

Toll Free: 1-800-626-5168, 1-800-764-9377, 1-866-764-9377

e-mail: tbfm@tbfm.com website: www.tbfm.com OR www.thunderbirdfm.com

H.C. Lin, President

Here at Thunderbird we offer a wide variety of mixers with many different capacities, three different styles of meat grinders, German style bread slicers, dough sheeters and our one of a kind small handheld mixer.

TOASTMASTER

c/o Escan Supply Co., 15-6400 Millcreek Dr., Ste. 617, Mississauga, ON L5N 3E7

Tel: 416-674-9732 Fax: 1-866-797-9125

e-mail: sales@escansc.com

Carl Buller

TOPPER’S PIZZA

1 First St., Suite 218, Collingwood, ON L9Y 1A1

Tel: 705-446-3550 Fax: 705-446-3542

Toll Free: 1-877-558-5581

e-mail: franchiseinfo@toppers.ca website: www.toppers.ca

Take-out/delivery locations offer award-winning specialty pizzas and side items.Become part of a successful team with an aggressive growth plan, we have prime locations available throughout Ontario.

TYSON FOODS INC.

Tel: 905-648-7473

e-mail: craig.holloway@tyson.com website: www.tyson.com

Craig Holloway

Fully cooked chicken, pizza crusts, pizza toppings, fully cooked ribs, prime rib, pot roast, fully cooked bacon.

TYSON FOODS INC.

2210 W. Oaklawn Dr., Springdale, AR 72762

Tel: 479-290-3830 Fax: 479-757-6336

website: www.tyson.com

Mark Milbrodt

VIAU FOODS INC.

6625 Ernest Cormier, Laval, QC H7C 2V2

Tel: 450-665-6100 Fax: 450-665-7100

Toll Free: 1-800-663-5492

e-mail: info@silaviau.com website: www.viausila.com

Enzo Reda, Executive Vice-President

W.T. LYNCH FOODS LTD.

72 Railside Road, Toronto, ON M3A 1A3 Tel: 416-449-5464 Fax: 416-449-9165

e-mail: slynch@lynchfoods.ca website: www.lynchfoods.com

Scott Lynch, Vice-President Sales; Peter Hendersen, Vice-President Marketing Pizza dipping sauces, beverage concentrates & mixes (hot and cold), wing, barbecue, honey garlic and other sauces. Portion pack and bulk packing. R&D for custom product development.

WINDSOR MARKETING ASSOCIATES LTD.

C.F.I.A. EST. #564 157 Stronach Crescent,

London, ON N5V 3G5

Tel: 519-659-3178 Fax: 519-659-3193

e-mail: pizza@wmaplp.com website: www.wmaplp.com

John L. Lamoureux, john.l@wmaplp.com

H.A.C.C.P./FSEP, HALAL recognized. Processing Plant, Est #564. Specializing in Private Label Food Products, Wood Burning Thin, Deep Dish Red Wine, Multi-Grain Pizza Crusts & Pizzas.

WOODSTONE CORP.

1801 W. Bakerview Road, Bellingham, WA 98226

Tel: 360-650-1111 Fax: 360-650-1166

e-mail: info@woodstone-corp.com website: www.woodstone-corp.com Sales

XLT OVENS

6750 Cariboo Rd., Burnaby, BC V3N 4A4

Tel: 604-415-6400 Fax: 604-415-6440

e-mail: info@dennettenterprises.com website: www.dennettenterprises.com/contact.html

Contact: Dan Dennett

XLT ovens offer the lowest total life cycle cost in the industry. Made from high-grade, easy to clean 100% stainless steel, parts are non-proprietary and readily available.

2008 PIZZA EQUIPMENT

Automated Pizza Equipment

Bagel Equipment

Bake Sheets

Bakers Boards

Baking Stones

Belting

PIZZA EQUIPMENT

Barbecue Equipment

Beverage Dispensers

Bins

Blenders

Broilers

Calzone Equipment

Can Openers

Cappuccino Equipment

Use this comprehensive alphabetical listing to find the product in which you are interested. Addresses of the manufacturers, suppliers and dealers listed under these product headings can be found beginning on page 28.

Carts

Cash Registers

Catering Equipment

Cheese Handlers

Coffee Equipment

Conveyors

Cookware

Crepe Machines

Cutting Boards

Dishwashing Equipment

Display Cases

Dough Equipment

Dough Mixers

Espresso Equipment

Filters

Food Processors

Freezers

Frozen Dessert Equipment

Fryers

Griddles

Grinders

Heat Lamps

Heated Delivery Systems

Hot Boxes

Ice Equipment

Infra-Red Lamps

Juicers

Manual Cutting Equipment

Menu Boards

Oven Accessories

Ovens

Packaging Equipment

Packaging Machinery

Pasta Equipment

Pizza Making Equipment

Plastic Boxes

Racks

Ranges

Refrigeration Systems

Restaurant Equipment

Roasting Equipment

Sanitary Equipment

Scales

Shelving Sinks

Slicers/Dicers

Smokers

Stoves

Tables

Toasters

Tortilla Equipment

Trays

Tunnels

Used Equipment

Utensils

Washers

Weigh Scale Machines

Weigh Scales

Great effort is made to ensure the completeness and accuracy of this directory: This information, however, is published as a service to our readers and no guarantee against errors or omissions is expressed or implied. Additions or corrections are invited at any time. Please contact the Editor.

AUTOMATED PIZZA EQUIPMENT

A. Crust Lines

B. Topping Equipment

AM Manufacturing A

Poseidon Food Equipment A

Quantum Techn. Serv. B

BAGEL EQUIPMENT

AM Manufacturing

Doyon Equipment

Dutchess Bakers’ Mach.

Escan Supply Co.

Poseidon Food Equipment

SteamCan Equipment

BAKE SHEETS

Crown Custom Metal

Doyon Equipment

Eagle - Metal Master

Lloyd Industries

Mul-T-Mat

Poseidon Food Equipment

Ricco Food

Windsor Marketing

BAKERS BOARDS

Synstone Canada

Windsor Marketing

BAKING STONES

Bakers Pride

Doyon Equipment

Earthstone Ovens

National Marketing

Poseidon Food Equipment

Windsor Marketing

Woodstone Corp.

BARBECUE EQUIPMENT

A. Pressure Smokers

B. Rotisseries

C. Grills

Bakers Pride C

Doyon Equipment B

Eagle - Metal Master C

Escan Supply Co. C

Kendale Products B

Woodstone Corp. B,C

BELTING

Windsor Marketing

BEVERAGE DISPENSERS

Escan Supply Co.

BINS

A. Ingredient

B. Storage

Buckhorn Canada A,B

Johnson-Rose B

Poseidon Food EquipmentA,B

BLENDERS

Escan Supply Co.

BROILERS

Bakers Pride

B. Hot pizza equipment pizza equipment

Eagle - Metal Master

Escan Supply Co.

Toastmaster

Woodstone Corp.

CALZONE EQUIPMENT

Poseidon Food Equipment

CAN OPENERS

Ricco Food

CAPPUCCINO EQUIPMENT

Faema Canada

CARTS

A. Equipment

B. Vending

National Marketing A

CASH REGISTERS

RunSoft Computer

CATERING EQUIPMENT

Crown Custom Metal

Kendale Products

Thermal Bags by Ingrid

CHEESE HANDLERS

A. Cubers

B. Cutters

C. Graters

D. Shredders

Dito C

Doyon Equipment C,D

COFFEE EQUIPMENT

Escan Supply Co.

Faema Canada

CONVEYORS

A. Spiral Conveyor

AM Manufacturing

Bakers Pride

Bonte Foods

Poseidon Food Equipment A

COOKWARE

A. Non-Stick

Crown Custom Metal A

Lloyd Industries A

National Marketing A

CREPE MACHINES

Faema Canada

CUTTING BOARDS

Johnson-Rose

Mul-T-Mat

National Marketing

Poseidon Food Equipment

DISHWASHING EQUIPMENT

Bonte Foods

Faema Canada

DISPLAY CASES

A. Cold

C. Combo

D. Reach-In Merchandisers

Abaro Group Inc. B

Bonte Foods A,B

Crown Custom Metal A

Doyon Equipment B

Escan Supply Co. A

Kendale Products B

Poseidon Food Equipment

A,B,C,D

Roundup B

DOUGH EQUIPMENT

A. Cutters

B. Dividers

C. Dividers/Rounders

D. Dockers

E. Moulders

F. Processors

G. Proofers

H. Retarders

I. Rollers

J. Rounders

K. Sheeters

L. Rolling Pins

M. Trays

N. Press

Abaro Group Inc. G

AM Manufacturing B,C,D,G,J

Bloemhof Inc. E,J,K

Crown Custom Metal M

Doyon Equipment

A,B,C,E,G,H,I,J,K,L,M

Dutchess Bakers’ Mach. B,C

Faema Canada I

Johnson-Rose L,M

Lloyd Industries A,D,I,L,M

National Marketing D,L,M

Picard Équip. G

Poseidon Food Equipment

A,B,C,D,E,F,G,H,I,J,K,L,M

Ricco Food M

Thunderbird Food Mach. K

DOUGH MIXERS

A. Spiral

B. Vertical

C. Continuous

D. Accessories

E. Parts

Doyon Equipment A,B

Johnson-Rose D,E

Poseidon Food Equipment

A,B,C,D,E

Thunderbird Food Mach. A,B

ESPRESSO EQUIPMENT

Faema Canada

FILTERS

A. Frying

Escan Supply Co. A

Kendale Products A

Ricco Food

FOOD PROCESSORS

Dito

FREEZERS

Bonte Foods

FROZEN DESSERT

EQUIPMENT

A. Ice Cream

B. Frozen Ice

C. Yogurt

Faema Canada A

FRYERS

A. Deep

B. Greaseless

C. Pressure

D. Utensils

E. Ventless Hood Counter

Fryer

Escan Supply Co. A

Johnson-Rose D

Kendale Products C

Toastmaster A

GRIDDLES

Bakers Pride

Eagle - Metal Master

Escan Supply Co.

Poseidon Food Equipment

Toastmaster

GRINDERS

Poseidon Food Equipment

Thunderbird Food Mach.

HEAT LAMPS

Eagle - Metal Master

MarSal & Sons

Windsor Marketing

HEATED DELIVERY

SYSTEMS

Check Corp.

Cook Tek

National Marketing

Windsor Marketing

HOT BOXES

Abaro Group Inc.

Cres-Cor

Thermal Bags by Ingrid

Toastmaster

Windsor Marketing

ICE EQUIPMENT

A. Ice Dispensers

B. Ice Storage

Bonte Foods A

Poseidon Food EquipmentA,B

INFRA-RED LAMPS

Cres-Cor

Eagle - Metal Master

JUICERS

Mul-T-Mat

MANUAL CUTTING EQUIPMENT

Dutchess Bakers’ Mach.

Lloyd Industries

MENU BOARDS

Bonte Foods

OVEN ACCESSORIES

Doyon Equipment

Lloyd Industries

Poseidon Food Equipment

Windsor Marketing

OVENS

A. Convection

B. Countertop

C. Deck

D. Finishing

E. Conveyor

F. Revolving

G. Toaster

H. Tunnel

I. Warmers

J. Woodburning

K. Wood/Gas Combo

L. Radiant Heat (Gas)

M. Microwave

N. Combitherm

O. Rack

P. Impingement

Q. Steam

R. Ranges – Open Burner

Abaro Group Inc. D,I

Bakers Pride A,B,C,D,E,K,P,R

Bonte Foods A,E,G

CTX B,D,E

Doyon Equipment

A,B,C,D,E,F,G,H,I,O,P

Earthstone Ovens J,K

Escan Supply Co. A,M,R

Faema Canada A,B,C

MarSal & Sons C

Middleby-Marshall B,D,E,H,P

Picard Équip. A,E,F,H,L,P,Q

Poseidon Food Equipment

A,B,C,D,E,F,H,I,L,O,P,Q,R

Ricco Food I

SteamCan Equipment Q

Toastmaster A,B,D,E,G,R

Windsor Marketing

A,B,C,D,E,F,G,H,I,J,O,P,R

Woodstone Corp. C,J,K,L

XLT Ovens C,E,P

PACKAGING EQUIPMENT

Vacuum

Windsor Marketing

PACKAGING MACHINERY

Bloemhof Inc.

Windsor Marketing

PASTA EQUIPMENT

Faema Canada

PIZZA MAKING EQUIPMENT

A. Cutters

B. Grippers

C. Knives

D. Ovens

E. Pans

F. Pan Racks

G. Presses

H. Prep-Tables

I. Rollers

J. Sauce Dispensers

K. Sauce Brushes

L. Serving Utensils

M. Screens

N. Pan Lids/Covers

O. Peels/Paddles

P. Kettles

Q. Paper Interleavers

R. Pizza Crumble System

S. Skillets

T. Steamers

AM Manufacturing G

Bakers Pride D

Bloemhof Inc. I

Bonte Foods

Crown Custom MetalE,F,M,N,O

CTX D

Doyon Equipment D,E,F,I

Eagle - Metal Master F

Earthstone Ovens D

Escan Supply Co.

Faema Canada

A,B,C,D,G,H,I,L,O

Johnson-Rose

A,B,C,E,I,K,L,M,O

Lloyd Industries

A,B,C,D,E,F,L,M,N,O,P,S

MarSal & Sons D,H

Middleby-Marshall D

Mr. Peel O

National Marketing

A,B,C,E,F,M,N,O

Picard Équip. D

Poseidon Food Equipment

A,B,C,D,E,F,G,H,I,M,O,P

Quantum Techn. Serv. A,J

Ricco Food A,C,E,M,O

SteamCan Equipment P,S,T

Toastmaster D

Windsor Marketing A,B,C,D, E, F, G,H,I,J,K,L,M,N,O,P,Q

Woodstone Corp. D

XLT Ovens D

PLASTIC BOXES

Buckhorn Canada

Crown Custom Metal

Lloyd Industries

Poseidon Food Equipment

Windsor Marketing

RACKS

Cres-Cor

Crown Custom Metal

Doyon Equipment

Eagle - Metal Master

Lloyd Industries

National Marketing

Poseidon Food Equipment

pizza equipment

RANGES

Bakers Pride

Escan Supply Co.

Poseidon Food Equipment

Toastmaster

REFRIGERATION SYSTEMS

A. Walk-In Coolers

B. Reach-In

Poseidon Food Equipment A

RESTAURANT EQUIPMENT

Eagle - Metal Master

Escan Supply Co.

Picard Équip.

Poseidon Food Equipment

RunSoft Computer

SteamCan Equipment

Thunderbird Food Mach.

ROASTING EQUIPMENT

Abaro Group Inc.

SANITARY EQUIPMENT

Eagle - Metal Master

Rea Ultravapor

SCALES

A. Portion Control

Dutchess Bakers’ Mach. A

Johnson-Rose

Windsor Marketing A

SHELVING

Eagle - Metal Master

National Marketing

Poseidon Food Equipment

Windsor Marketing

SINKS

Eagle - Metal Master

Poseidon Food Equipment

Windsor Marketing

SLICERS/DICERS

Dito

Rheninghaus

Thunderbird Food Mach.

Windsor Marketing

SMOKERS

Doyon Equipment

Kendale Products

STOVES

A. Gas

B. Parts

Escan Supply Co. A

Poseidon Food Equipment A,B

Windsor Marketing B

TABLES

A. Bases

Eagle - Metal Master

Johnson-Rose A

Poseidon Food Equipment A

TOASTERS

Roundup

Toastmaster

Windsor Marketing

TORTILLA EQUIPMENT

AM Manufacturing

Dutchess Bakers’ Mach.

Poseidon Food Equipment

TRAYS

Buckhorn Canada

Lloyd Industries

Poseidon Food Equipment

Ricco Food

Windsor Marketing

TUNNELS

A. Cooling

B. Freezing

Poseidon Food Equipment A,B

USED EQUIPMENT

Poseidon Food Equipment

UTENSILS

Johnson-Rose

Windsor Marketing

WASHERS

A. Dough Tray

B. Pan

KL Products

National Marketing A

Ricco Food A,B

WEIGH SCALE MACHINES

Windsor Marketing

WEIGH SCALES

Johnson-Rose

Windsor Marketing

2008 PIZZA INGREDIENTS

Appetizers

PIZZA INGREDIENTS

Use this comprehensive alphabetical listing to find the product in which you are interested. Addresses of the manufacturers, suppliers and dealers listed under these product headings can be found beginning on page 28.

Baking Ingredients

Baking Powder

Beverages (Cold)

Beverages (Hot)

Bread Products

Breading

Candy

Cheese

Cheese Alternatives

Chicken

Condiments

Croutons

Crust Crisper

Crust Mixes

Crusts

Dairy Products

Dessert Toppings

Desserts

Desserts (Frozen)

Dough Eggs

Entrees

Fat Alternatives

Flavours

Flour

Fresh Baked Goods

Frozen Baked Goods

Frozen Pizza

Fruit

Garlic

Herbs

Meat Products

Meatballs

Mexican Products Mixes

Nuts

Oils & Shortenings

Olive Oil

Pasta Products

Prepared Foods

Pretzels

Prosciutto

Potatoes

Salad Dressings

Sauces

Seasonings

Snack Foods

Soups

Soy Products

Spices

Syrups

Tomatoes & Products

Toppings

Vegetables

Yeast

Great effort is made to ensure the completeness and accuracy of this directory: this information, however, is published as a service to our readers and no guarantee against errors or omissions is expressed or implied. Additions or corrections are invited at any time. Please contact the Editor.

APPETIZERS

Bonte Foods

Lamb Weston

Olymel S.E.C.

Ricco Food

Rosina - C.W. Shasky

Saputo Inc.

Windsor Marketing

BAKING INGREDIENTS

ADM Milling Co.

Dealers Ingredients

Dover Flour

Dover Flour Halifax

Parmalat Canada

Ricco Food

Saputo Inc.

Windsor Marketing

BAKING POWDER

Ricco Food

Saputo Inc.

Windsor Marketing

BEVERAGES (COLD)

A. Beer

B. Carbonated

C. Fruit Flavoured

D. Juice

E. Liquor

F. Non-Carbonated

G. Vegi Flavoured

H. Water

I. Wine

Continental Food Prod. D,H

Parmalat Canada C,D

Ricco Food B,C,D,F,G,H

Salerno Dairy Prod. H

Saputo Inc. B,C,D,E,F,G,H

W.T. Lynch Foods C,F

BEVERAGES (HOT)

A. Cappuccino

B. Chocolate

C. Coffee

D. Espresso

E. Tea

F. Other

Faema Canada A,B,C,D,E

Parmalat Canada B

Ricco Food A,C,E,F

Saputo Inc. C,D,E,F

W.T. Lynch Foods A,B,E

BREAD PRODUCTS

ADM Milling Co.

Bonte Foods

Crust Craft

Dover Flour

Dover Flour Halifax

Horizon Milling

Ricco Food

Rich Products

Windsor Marketing

BREADING

Bonte Foods

Ricco Food

Saputo Inc.

Windsor Marketing

CANDY

Saputo Inc.

CHEESE

A. Fat Free

B. Low Fat

Agropur

Arla Foods

Bromont

Continental Food Prod.

Dealers Ingredients A,B

Giu-Setti

International Gourmet

Parmalat Canada B

Racolli

Ricco Food B

Salerno Dairy Prod. B

Saputo Inc. A,B

Windsor Marketing A,B

CHEESE ALTERNATIVES

Dealers Ingredients

Ricco Food

Windsor Marketing

CHICKEN

A. Barbecue

B. Fried

C. Roasted

D. Wings

Continental Food Prod. E

Giu-Setti

Olymel S.E.C. A,C,D,E

Ricco Food A,E

Saputo Inc. A,E

Windsor Marketing A,D

CONDIMENTS

Bonte Foods

C.W. Shasky & Assoc.

Cattleman’s BBQ

Frank’s Red Hot

French’s

Saputo Inc.

W.T. Lynch Foods

Windsor Marketing

CROUTONS

Bonte Foods

Ricco Food

Windsor Marketing

CRUST CRISPER

Ricco Food

Windsor Marketing

CRUST MIXES

ADM Milling Co.

Ricco Food

Saputo Inc.

Windsor Marketing

CRUSTS

A. Par Baked

B. Custom

C. Shelf Stable Pizza Crusts

ADM Milling Co. B

Bonte Foods A,B

Crust Craft A,B,C

Horizon Milling

Ricco Food A,B

Rich Products A

Saputo Inc. A,B

T.R. Rizzuto A

Tyson Foods A

Windsor Marketing A,B,C

DAIRY PRODUCTS

Agropur

Dealers Ingredients

Racolli

Ricco Food

Saputo Inc.

Windsor Marketing

DESSERT TOPPINGS

Dealers Ingredients

Ricco Food

Rich Products

Richardson Foods

W.T. Lynch Foods

Windsor Marketing

DESSERTS

A. Cakes

B. Cookies

C. Doughnuts

D. Muffins

E. Pastries

F. Pies

G. Puddings

ADM Milling Co. A,B,C,D,E

Bonte Foods B

Dealers Ingredients A

EZ Food Group

Giu-Setti

Horizon Milling A,B,C,D

Parmalat Canada B

Ricco Food B,D,E,F,G

Rich Products A,B,C,D,E,F,G

Saputo Inc. A

Windsor Marketing B,D,E,F

DESSERTS (FROZEN)

A. Ice Cream

B. Frozen Ice Treats

C. Yogurt

D. Cakes

Dealers Ingredients D

Giu-Setti D

Parmalat Canada A,C

Saputo Inc. A,B

Windsor Marketing

DOUGH

A. Additives

B. Conditioners

C. Enhancers

D. Frozen

E. Mixes

F. Doughballs

ADM Milling Co. B,E

Bonte Foods D,F

Crust Craft D,F

Dealers Ingredients A,C,D,E

Dover Flour A,B,C,E

Dover Flour Halifax A,B,C,E

EZ Food Group F

Horizon Milling E

Lesaffre Yeast Corp. B

Lesaffre Yeast Corp. B

Ricco Food A,B,C,F

Rich Products D

Salerno Dairy Prod. C,E

Saputo Inc. A,B,C,D,E

Tyson Foods F

Windsor Marketing A,B,C,D,E,F

EGGS

A. Egg Products

B. Egg Alternatives

Bonte Foods A

Dealers Ingredients B

Ricco Food

Windsor Marketing B

ENTREES

Rosina Food

FAT ALTERNATIVES

Dealers Ingredients

Windsor Marketing

FLAVOURS

A. Artificial

B. Natural

Dealers Ingredients A,B

Lesaffre Yeast Corp. B

Windsor Marketing A,B

FLOUR

ADM Milling Co.

Continental Food Prod.

Dealers Ingredients

Dover Flour

Dover Flour Halifax

Giu-Setti

Horizon Milling

International Gourmet

Ricco Food

Salerno Dairy Prod.

Saputo Inc.

Windsor Marketing

FRESH BAKED GOODS

Bonte Foods

Windsor Marketing

FROZEN BAKED GOODS

Bonte Foods

EZ Food Group

Rich Products

Saputo Inc.

Windsor Marketing

FROZEN PIZZA

Ricco Food

Windsor Marketing

FRUIT

Windsor Marketing

GARLIC

A. Chopped

B. Spread

C. Whole

Bonte Foods B

Continental Food Prod. A,B

Giu-Setti

Ricco Food A,B

Salerno Dairy Prod. B

Saputo Inc. A,B

Windsor Marketing A,B,C

HERBS

Continental Food Prod.

Ricco Food

Salerno Dairy Prod.

Saputo Inc.

Windsor Marketing

MEAT PRODUCTS

A. Organic

B. Gyros

C. Soy Free Substitutes

D. Italian

E. Pre-Cooked

Donair

Bonte Foods B,E,F

Burke Corp. D,E

Giu-Setti

Jadee Meat Prod. A,D,E

Olymel S.E.C. E

Ricco Food B,D,E

Rosina - C.W. Shasky

Rosina Food D

Tyson Foods D,E

Windsor Marketing A,C,D,E

MEATBALLS

Burke Corp.

Continental Food Prod.

Ricco Food

Rich Products

Rosina - C.W. Shasky

Rosina Food

Saputo Inc.

Viau Foods Inc.

Windsor Marketing

MEXICAN PRODUCTS

Burke Corp.

Saputo Inc.

Windsor Marketing

MIXES

Olymel S.E.C.

Ricco Food

Windsor Marketing

NUTS

Ricco Food

OILS & SHORTENINGS

Continental Food Prod.

Dealers Ingredients

Giu-Setti

International Gourmet

Ricco Food

Salerno Dairy Prod.

Saputo Inc.

Windsor Marketing

OLIVE OIL

Continental Food Prod. Dealers Ingredients

International Gourmet

Ricco Food

Salerno Dairy Prod.

Saputo Inc.

Windsor Marketing

PASTA PRODUCTS

Bonte Foods

Giu-Setti

Ricco Food

Rich Products

Rosina - C.W. Shasky

Rosina Food

Salerno Dairy Prod.

Saputo Inc.

Windsor Marketing

POTATOES

A. Fresh

B. Frozen

Giu-Setti B

Lamb Weston B

Ricco Food A

PREPARED FOODS

A. Prepared Lasagna Entrees

B. Fresh Frozen Pastas

C. Vegetarian

Ricco Food A

Rosina - C.W. Shasky B

Rosina Food B,C

Windsor Marketing A,B,C

PRETZELS

Ricco Food Rich Products

PROSCIUTTO

Salerno Dairy Prod.

Saputo Inc.

SALAD DRESSINGS

Giu-Setti

Ricco Food

Richardson Foods

Salerno Dairy Prod.

Saputo Inc.

Select Food Products

W.T. Lynch Foods

SAUCES

A. Barbecue

B. Buffalo Wing

C. Honey/Garlic

D. Hot

E. Pasta

F. Pesto

G. Pizza

H. Sea Food

I. Sweet & Sour

J. Cheese

K. Dipping

L. Marinara

M. Salsa

N. Tomato Based

O. Artichoke

P. Sundried Tomato & Black

Olive

Donair

Bonte Foods G,M,Q

C.W. Shasky & Assoc. D

Cattleman’s BBQ A,B

Continental Food Prod. A,C,D,G,I

Crust Craft G

Dealers Ingredients J,K,P

EZ Food Group G

Food Service SpecialtiesA,B,C, D,E,F,G,H,I,J,K,L,M,N,O,P,Q

Frank’s Red Hot D

Giu-Setti N

Harvest-Pac Products G

Parmalat Canada J,K,M

Ricco Food A,B,C,D,E,F,G,H,I,J, K,L,M,N,O,Q

Richardson Foods A,B,C

Salerno Dairy Prod. A,B,C,D

Saputo Inc. A,B,C,D,E,G,H,I

Select Food Products

A,B,C,D,I,K,M

W.T. Lynch Foods

A,B,C,D,E,F,G,H,I,J,K,L,M,N

Windsor Marketing

A,B,C,D,E,F,G,I,J,K,L,M,N,O,P

SEASONINGS

C.W. Shasky & Assoc.

Dealers Ingredients

Ricco Food

Windsor Marketing

SNACK FOODS

Bonte Foods

Lamb Weston

Olymel S.E.C.

SOUPS

Bonte Foods

H.J. Heinz

Ricco Food

Saputo Inc.

W.T. Lynch Foods

SOY PRODUCTS

Parmalat Canada

Windsor Marketing

SPICES

Dealers Ingredients

Giu-Setti

International Gourmet

Ricco Food

Saputo Inc.

Windsor Marketing

SYRUPS

Ricco Food

Saputo Inc.

W.T. Lynch Foods

TOMATOES & PRODUCTS

A. Dried

B. Canned

C. Ground

D. Paste

E. Puree

F. Diced

Continental Food Prod. A,B,C,D,E

Dealers Ingredients A

Giu-Setti

H.J. Heinz A,B,D,E,F

Harvest-Pac Products B,C,E

Ricco Food A,B,D,E,F

Windsor Marketing A,B,C,D,E,F

TOPPINGS

A. Anchovies

B. Bacon

C. Chicken

D. Ground Beef

E. Ham

F. Vegimeats

G. Mushrooms

H. Olives

I. Onions

J. Pepperoni

K. Peppers

L. Pineapple

M. Pork

N. Salami

O. Sausage

P. Seafood

Q. Vegetables

R. Other

S. Hot Dogs

T. Tuna

U. Donair

V. Roasted Vegetables

W. Shrimp

X. Egg Plant

Bonte Foods D,J,N,U

Burke Corp. B,D,E,J,M,N,O

Continental Food Prod. A,B,D,E,G,H,J,K,L,N,O

Dealers Ingredients R Giu-Setti J

International Gourmet H,K,L

Jadee Meat Prod. B,E,J,M,N,O

New Milano J,N,O

Olymel S.E.C. B,C,E,J,M,N,O,S Ricco Food A,B,C,D,E,G,H,I,J, K,L,M,N,O,P,Q,R,S,T,U,W

Rosina - C.W. Shasky O

Rosina Food D,M,O

Salerno Dairy Prod. A,B,D,E,F,G,H,I,J,K,L,M,N,O

Saputo Inc. A,B,C,D,E,F, G,H,J,K,L,M,N,O,P,Q,R

Springer’s Meats

B,D,E,J,M,N,O,S

Tyson Foods B,J,M,O

Viau Foods Inc. B,D,E,J,M,N,O

Windsor Marketing A,B,C,D ,E,F,G,H,I,J,K,L,M,N,O,Q,V

VEGETABLES

A. Canned

B. Dried

C. Fresh

Ricco Food A,B

Saputo Inc. A,B

Windsor Marketing A,B,C

YEAST

A. Fresh

B. Instant Dry

Continental Food Prod.

Dover Flour B

Dover Flour Halifax B

Giu-Setti B

Lallemand (Sales Office)

Lesaffre Yeast Corp. A,B

Lesaffre Yeast Corp. A,B

Ricco Food A,B

Salerno Dairy Prod.

Saputo Inc.

Windsor Marketing A,B

2008 PIZZA SUPPLIES

Advertising

Aprons & Bibs

Bags

Boxes

Brushes

Buffet Ware

PIZZA SUPPLIES & SERVICES

& SERVICES

Use this comprehensive alphabetical listing to find the product in which you are interested. Addresses of the manufacturers, suppliers and dealers listed under these product headings can be found beginning on page 28.

Advertising Specialties

Cash Handling Systems

Cleaning Products

Cleaning Tools

Computers

Consulting Services

Containers

Custom Blending

Debit/Credit Systems

Delivery Systems

Dinnerware

Dough Boxes

Educational Materials

Food Broker

Forms

Franchisor

Gases

Gloves

Labels

Lids

Liners, Teflon

Lubricants

Mats

Menu Covers

Napkins

Oven Mitts

P.O.S. Systems

Packaging Supplies

Paper Products

Pan Coating

Pest & Odour Control

Pizza Pads

Plate Covers

Printing Services

Project Financing

Repairs & Services

Service

Baking Equipment

Services

Signs

Smallwares

Thermometers

Trays

Great effort is made to ensure the completeness and accuracy of this directory: this information, however, is published as a service to our readers and no guarantee against errors or omissions is expressed or implied. Additions or corrections are invited at any time. Please contact the Editor.

ADVERTISING

A. Agency

B. Creative & Design

C. Production

Brand Culture Mktg. A,B,C

Karstan Communications A,B

My Pizza Promo A,B,C

Smart Marketing A,B,C

ADVERTISING SPECIALTIES

A. Balloons

B. Banners

C. Coupons

D. Magnets

E. Marketing & Promotions

F. Place Mats

Brand Culture Mktg. E

Karstan Communications E

My Pizza Promo D,F

Ricco Food F

Smart Marketing C,D,E,F

APRONS & BIBS

Johnson-Rose

BAGS

A. Foil

B. Paper

C. Plastic

D. Thermal Delivery

Check Corp. D

Continental Food Prod. A,B,C,D

Cook Tek D

Johnson-Rose D

National Marketing D

Ricco Food A,B,C,D

Saputo Inc. B

Thermal Bags by Ingrid D

Windsor Marketing A,B,C,D

BOXES

A. Pizza

B. Thermal Delivery

C. Driver Security Drop Box

Continental Food Prod. A,B

National Marketing B,C

Ricco Food A,B

Saputo Inc. A,B

Windsor Marketing A,B

BRUSHES

A. Oven

B. Preparation

Johnson-Rose A,B

Lloyd Industries A

Poseidon Food Equipment A,B

BUFFET WARE

Johnson-Rose

CASH HANDLING SYSTEMS

RunSoft Computer

Tangarine Concepts Corp.

CLEANING PRODUCTS

Giu-Setti

Rea Ultravapor

Reckitt Benckiser

Ricco Food

Saputo Inc.

CLEANING TOOLS

Rea Ultravapor

Saputo Inc.

COMPUTERS

A. Internet Installations

B. Software

C. Systems & Hardware

ASI/Restaurant Manager B,C

RunSoft Computer B,C

CONSULTING SERVICES

Guelph Food Technology

Procter & Gamble

RunSoft Computer

CONTAINERS

A. Condiments

B. Dual Ovenable

C. Perishables

D. Toppings

E. Vegetable

F. Shipping

Buckhorn Canada

Poseidon Food Equipment A

Windsor Marketing A,B,C,D,E,F

CUSTOM BLENDING

Windsor Marketing

DEBIT/CREDIT SYSTEMS

Monex

Tangarine Concepts Corp.

DELIVERY SYSTEMS

ASI/Restaurant Manager

Check Corp.

DINNERWARE

A. Cutlery

B. Glassware

C. Pizza Dishes

Johnson-Rose

Poseidon Food Equipment

A,B,C

DOUGH BOXES

Lloyd Industries

National Marketing

Poseidon Food Equipment

Ricco Food

Windsor Marketing

EDUCATIONAL MATERIALS

Audio & Visual Tapes

Books & Magazines

Customer Service

Sales

Guelph Food Technology A,B

FOOD BROKER

C.W. Shasky & Assoc.

FORMS

A. Control

B. Delivery

C. Holders

D. Manual

E. Order

F. Guest Checks

G. Cash Register Rolls

Ricco Food E,F

FRANCHISOR

Bonte Foods

Monex

Topper’s Pizza

GASES

A. Carbon Dioxide

B. Nitrogen

Johnson-Rose B

GLOVES

A. Heat Resistant

B. Sanitary

C. Antibacterial

Poseidon Food Equipment A

Ricco Food B

Windsor Marketing A,B,C

LABELS

Windsor Marketing

LIDS

A. Foil Backed

B. Plastic

Ricco Food A,B

Windsor Marketing B

pizza supplies & services

LINERS, TEFLON

Poseidon Food Equipment

LUBRICANTS

A. Non-Stick

B. Oven

Poseidon Food Equipment A,B

Ricco Food A

MATS

A. Anti-Fatigue

B. Safety

Johnson-Rose A

Mul-T-Mat A,B

MENU COVERS

Johnson-Rose

NAPKINS

A. Cloth

B. Paper

C. Dispensers

Continental Food Prod. B

Johnson-Rose C

Ricco Food A,B

OVEN MITTS

Johnson-Rose

Poseidon Food Equipment

Windsor Marketing

P.O.S. SYSTEMS

ASI/Restaurant Manager

Monex

RunSoft Computer

Tangarine Concepts Corp.

PACKAGING SUPPLIES

Giu-Setti

PAN COATINGS

Cleaning/Recoating

Lloyd Industries

PAPER PRODUCTS

A. Wax Paper

Continental Food Prod. A

Ricco Food A

Saputo Inc.

PEST & ODOUR CONTROL

Mul-T-Mat

PIZZA PADS

A. Microwave Susceptor

B. Single Face

Ricco Food

Windsor Marketing A,B

PLATE COVERS

Windsor Marketing

PRINTING SERVICES

My Pizza Promo

PROJECT FINANCING

Monex

REPAIRS & SERVICES

Poseidon Food Equipment

Windsor Marketing

SERVICE BAKING EQUIPMENT

Poseidon Food Equipment

SERVICES

A. Accounting

B. Leasing

Poseidon Food Equipment B

SIGNS

A. Auto

B. Indoor/Outdoor

C. Car Top

D. Pizza Delivery

E. Menu Boards

F. Window Signs

Mul-T-Mat A,B,C,D

My Pizza Promo E,F

SMALLWARES

Johnson-Rose

Lloyd Industries

National Marketing

Poseidon Food Equipment

THERMOMETERS

Johnson-Rose

TRAYS

A. Foil Laminated

B. Metal

C. Plastic

Buckhorn Canada C

Johnson-Rose C

Lloyd Industries B,C

Poseidon Food Equipment A,B

Ricco Food A,B

Windsor Marketing A,B,C

R EMANUFACTURED O VENS

D ELIVERY S IGNS

E QUIPMENT M ARKETING

E QUIPMENT

REAL PEPPERONI... Never compromise when it comes to your pepperoni toppings. What would your pizza be without great tasting pepperoni? Sila believes in traditional values. These values are supported by quality – quality you can feel, taste and smell. We never compromise on the rich flavour of real pepperoni. For more info, call Viau Foods, Inc. 1-514-321-8260 or fax 1-514-321-8770.

ITALIAN SPECIALTY CHEESE... Salerno Dairy Products Ltd. Manufacturers and distributors of great tasting Italian cheeses and food products, invite you to contact their sales professionals. Each representative is motivated to ensure quality dairy products backed by service second to none.

For more information and quality products, call 1-800-263-6536 or 1-905-544-6281.

FOR ALL YOUR PIZZA NEEDS... Ricco Food Distributor. Your complete pizza supply distributor, serving southwestern Ontario. For further information and pricing details, call Don Windsor at 1-519-245-7081 or fax 1-519245-7126.

SPRINGER’S MEATS INC... Processors of quality fresh, smoked and cooked meats. We specialize in pepperoni, ham, back bacon, bacon ends, over 150 items. Serving the food service industry of southwestern Ontario. For details call 1-905-544-0782 or fax 1-905547-3107. M

ARKETING

C ONSULTING S ERVICES

classifieds

THE OVEN THAT CONSERVES ENERGY... Middleby Marshall’s PS 200 Direct Gas Fired Conveyor Ovens. Middleby’s ovens provide very efficient heat transfer to products. Energy is conserved as air is recycled from heater to product, with minimum flue or vent loss. For details Call Middelby Marshall 1-905-696-8252.

Tom Stankiewicz

It’s not unusual to have four pizzerias operating on one street and competing for the business and loyalty of the same customer. That’s really great news for the customers who are hungry and eager to spend their hard earned money. It offers them freedom to choose, because ultimately they are the ones who decide who among us will get their money.

For us, pizza owners, such a scenario may be less exciting because now we have to fight with each other for that customer. How you choose to approach this situation will ultimately be reflected in your sales. Will you sit back and hope people will call you without you putting any effort into it or will you let your innovation and creativity do the fighting for you?

One thing is for sure, your sales will go up or down based on what decision you will make.

So what’s the best way to attract new pizza lovers?

We all know someone, or have heard about someone, who hardly does anything to improve their business but still expects their sales to go through the roof. The strategy here is to sit back, relax, and the customers will just come.

In today’s world of constant advertisement, it’s hard to imagine how a business like this would survive, let alone make substantial sales. I’m sure that there are a few unique pizzerias for which word of mouth does wonders, but for many of us that alone wouldn’t be enough.

Most pizzerias have to keep coming up with some ways of keeping their existing customers and attracting new ones.

There is no question that the pizzeria business is very competitive. Customers are no longer satisfied with simple

Pizza buyers guide

pepperoni and cheese pizzas. These days, they even expect different dough flavours. As a result, I know most of us now offer such crusts as whole wheat, jalapeno cheddar, or herb and garlic.

Customers are also becoming more health conscious, so they look for items with less fat and more vegetarian options. Gourmet pizza toppings are also more popular, as customers experiment with new tastes. They are willing to pay more money as long as they get better pizza quality.

Without fail, the very first thing a new customer will ask for is your pizza menu. And this is pretty much when you break or make a deal.

Generally speaking, customers who are ordering pizza don’t plan on waiting for a very long time. If they don’t have time to wait, then they certainly don’t have time to read your menu as if it were a novel. They want it to be simple, concise, and easy to read.

How about family deals for those who don’t know what they want to order?

If clients are asking you 10 questions about the menu before they even order, that means that they are either picky and undecided, or your menu is simply too confusing to read. Pay attention if this happens often or only once in a while.

Another tool that we can certainly take advantage of is the Internet. Many people who have access to the Internet shop online and this trend keeps increasing year after year.

Having a website for your pizzeria is definitely a win/win situation for you and the customer. It allows the customers to look at your menu from the comfort of their own home, or office. They can read it ahead of time before they call to place

an order, hopefully making the call itself shorter and right to the point.

Customers can compare many pizzerias online for prices and specials. Some websites offer pizza calculators, so the customers can use them to calculate the cost of their order. For someone who’s looking to try a new pizza it’s certainly easier to surf the net than drive around the city to see what is available.

This is important to remember because your website might be the first and only advertisement the customers see before they decide to call you or move on to the next one. Review it regularly and pay close attention to what is posted on it to avoid sticky situations.

And as mentioned earlier, it never hurts to advertise your great pizza taste through word of mouth. Your existing clients are the best weapons against your competition. The reason is simple: they already know that your pizza is the best, otherwise they wouldn’t be eating it.

There are many advertising options one can concentrate on that would ultimately familiarize customers with your product and business. All of us pizzaiolos have a different take on how to make sure the customers will come to us and not our competition across the road.

Through various media outlets customers are told over and over again that they should be able to pick and choose until they are satisfied with a product because it’s their money. Remember, when customers are undecided, but hungry, it’s your biggest opportunity to guide them in your direction. •

Tom Stankiewicz, owner of Bondi’s Pizza in London, Ont., has been working in the pizza industry for 15 years. You can reach Tom through pizza@annexweb. com.