Issuu

Volume 18 Issue 5 July/August 2012

12 INVESTIGATING FOOD FRAUD Too good to be true?

18 PRIDE IN PIZZA PIDE

Authentic Turkish pides have been turning heads in Toronto.

20 THE READER’S CHOICE

What can winning the polls mean for your establishment?

www.canadianpizzamag.com

DEPARTMENTS 6

editor’s desk

pizza bites

the pizza chef

guest column

marketing insights

making dough

pizza on fire

JULY/AUGUST 2012 pizza 3

“Packed from Fresh Tomatoes, Not from Concentrate”...

President Tom Cortopassi (kneeling) and “Coach” Dino Cortopassi (standing) in one of our

Since 1942, our Restaurateur customers’ success has depended on the superior taste of the food they serve and of our products. As a family-owned business, it feels good knowing that so many of our customers have relied on our “Packed From Fresh Tomato” products from generation to generation.

Whether your restaurant has a long family history, or whether you’re the founder, you can depend on our family making the best “Real Italian” tomato products...always Packed From Fresh Tomatoes, Never From Concentrate...generation after generation!

Tom Cortopassi President/Owner

Dino Cortopassi Coach/Owner

Generation after Generation.

tomato fields in Stanislaus County, California

THE S

StaniSlauS E

O F

Q U

The “Real Italian” Tomato Company 1202 “D” Street

from the editor’s desk July/August 2012, Vol. 18, No. 5

Pizza of the world his edition features Pizza Pide, a Turkish pizzeria in the east end of Toronto. Writing this story of a pizzeria that enlivens its pies with favourite Turkish ingredients such as feta, and ground beef blended with peppers, onions, tomatoes, parsley and herbs, inspired me to explore what pizza is like around the world. I knew toppings varied from country to country, but my findings were surprising and intriguing. I have tried some global flavour firsthand. While vacationing in Cuba I noticed the resort was awfully fond of putting corn on its pizzas. Mind you, this is pretty tame compared to some of the more exotic ingredients I have learned about in my Internet travels. In Russia they commonly top pizza with mockba, a combination of sardines, tuna, mackerel, salmon and onions. Russians aren’t the only ones fond of seafood on their pies. Eel and squid are common in Japan. Canned tuna can be found on German pizza. Australians love their shrimp, coupling it with pineapple and barbecue sauce, and also take a walk on the gamier side with emu-, kangaroo-, and crocodile-topped pizzas. In India, you may find pickled ginger, minced mutton and paneer (traditional Indian fresh cheese). Many Italians settled in Brazil, which led to large communities and thus a liking for Italian-style pizza. They twist it up by adding green peas as a topping. Shredded carrots, beets and hearts of palm are also popular. You can find coconut on your pizza in Costa Rica and curry flavours in Pakistan. Thousand Island dressing doubles as sauce in China, and hotdogs serve as a pizza topping in Amsterdam. I found an image of a pizza from Kuwait that was finished with long sliced pickles. Squid ink, caviar and curried banana aren’t unheard of. One of the strangest pizzas I came across was a crust slathered in tomato sauce and then topped with a

6 pizza JULY/AUGUST 2012

Happy Meal (two cheeseburgers, nuggets and fries). Wow. Pizza Hut sometimes finds itself in the news for its many pizza variations reflecting local tastes. The chain is enormous, with 7,200 restaurants in the United States and more than 5,600 restaurants in 90 countries worldwide. The company’s crown crust cheeseburger pizza for the Middle East market caused lots of Internet buzz with its crust made of cheeseburgers and shaped like a crown. The restaurant also does a crust made of hotdogs in Japan, a six-cheese blend pizza in Hong Kong and a coconut shrimp pie in Korea. We are familiar with dipping sauce in North America, but several other countries use ketchup, mustard and mayo. Japan has a particularly popular blend called Mayo Jaga that is a combo of mayonnaise, potato and bacon. Pizza is certainly a well-loved food the world over. This fact can provide a lot of inspiration for pizza makers in Canada. There is no sense in making a weird pizza for the sake of being weird, but there is logic in taking fusion to new levels in your store. Just look at how popular Thai pizza has become. We are starting to see India-inspired pizzas such as butter chicken pizza crop up on Canadian menus. Canada is an exciting place to be creative with food; it’s a market less traditionally bound than some by defined tastes and rules. Ours is a country where pizza can be as traditional or as progressive as we’d like it to be. Employ this trait to your advantage and let international flavours and innovations inspire your pizzeria to think outside the pizza box. People talk, Tweet and blog about things that are different: claim your share of the market by making your pizzeria part of that conversation. •

Editor Laura Aiken laiken@annexweb.com 416-522-1595 Assistant Editor Stefanie Wallace swallace@annexweb.com 888-599-2228 ext. 277 National Advertising Manager Christine Livingstone clivingstone@annexweb.com 519-429-5173 888-599-2228 ext. 239 Sales Assistant Tara Jacobs tjacobs@annexweb.com 888-599-2228, ext. 219 Media Designer Emily Sun Group Publisher Martin McAnulty mmcanulty@annexweb.com President Mike Fredericks mfredericks@annexweb.com Mailing Address P.O. Box 530, 105 Donly Dr. S., Simcoe, ON N3Y 4N5 PUBLICATION MAIL AGREEMENT #40065710 RETURN UNDELIVERABLE CANADIAN ADDRESS TO CIRCULATION DEPARTMENT, P.O. Box 530, Simcoe, ON N3Y 4N5 e-mail: subscribe@canadianpizzamag.com Published eight times per year (Jan/Feb, Mar, Apr/May, Jun, Jul/Aug, Sept/Oct, Nov, Dec), by Annex Publishing & Printing Inc. Printed in Canada ISSN 1203-6838 Circulation e-mail: subscribe@canadianpizzamag.com Tel: 866-790-6070 ext. 207 Fax: 877-624-1940 Mail: P.O. Box 530, Simcoe, ON N3Y 4N5 Subscription Rates Canada – 1 Year $ 24.00 (plus applicable tax) Best pricing (Canada/U.S./foreign) available online at www.canadianpizzamag.com Occasionally, Canadian Pizza Magazine will mail information on behalf of industry-related groups whose products and services we believe may be of interest to you. If you prefer not to receive this information, please 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. ©2012 Annex Publishing and 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 American Pizza Community launched A

merica’s leading pizza companies, their small business franchise owners and other groups that comprise the pizza industry have formed the American Pizza Community. This joint effort will highlight the importance of the pizza industry for American communities and promote policies that permit its continued success. Member companies include Domino’s Pizza, Godfather’s Pizza, Hungry Howie’s, International Pizza Hut Franchise Holders Association, Little Caesars and Papa John’s Pizza, among others. Collectively, they employ more than 400,000 U.S. employees in stores in all 50 states. Lynn M. Liddle, chair of the American Pizza Community and executive vice-president of communications, investor relations and legislative affairs for Domino’s Pizza, commented on the organization’s launch: “The pizza community has a great story to tell. The American Pizza Community is launching to tell that story and to set the stage for continued success in the years ahead.” Pizza companies are impacted by restaurant regulations, agricultural policy, and the broader business climate, among other things. Members of the American Pizza Community want to ensure that the pizza industry – from the dairy farmer to the independent franchisee – provides a collective voice that will help protect the integrity and value of pizza as a wholesome food for American consumers. The American Pizza Community launched efforts in June with a series of meetings in Washington, D.C., with members of Congress and their staff. This will be the first wave of an ongoing effort to inform leaders about the industry and the economic benefits it brings to local communities.

8 pizza JULY/AUGUST 2012

Majority of restaurateurs and chefs fail celiac test hefs and restaurateurs lack a fundamental understanding of glutenfree protocols, according to the National Foundation for Celiac Awareness (NFCA), a non-profit organization dedicated to raising awareness and improving the lives of those with celiac disease and nonceliac gluten sensitivity. “When most people dine out, they expect a meal that’s safe to eat. Individuals with gluten-related disorders don’t have that luxury,” said Alice Bast, founder and president of NFCA. NFCA quizzed chefs and restaurateurs on the floor of the National Restaurant Association Show in Chicago. Many of the chefs and restaurateurs said they have gluten-free options at their restaurants, yet

less than four per cent responded correctly to four questions regarding gluten. “Less than 50 per cent of chefs were able to name a gluten-containing grain other than wheat,” Bast said. “It confirmed our fears . . . They don’t know what they don’t know.” NFCA offers GREAT Kitchens, an online training program that includes multimedia modules providing education and tools that will enable restaurants to accommodate guests who are eating gluten-free. Because of the growing demand, other gluten-free training programs also have been created recently, including Kitchens with Confidence’s AllerTrain, a 90-minute webinar focused on gluten- and allergy-free dining.

pizzabites

GE Capital publishes industry review s the economy moves from recovery to expansion, Canadians are expected to cautiously increase their spending at restaurants and the Canadian foodservice industry should grow modestly this year, according to the first annual Canadian Chain Restaurant Industry Review, a research report commissioned by GE Capital and compiled by fsSTRATEGY and NPD Group Canada. Some of the research findings include: • Canadian foodservice industry sales are expected to increase by 3.1 per cent to CAD$65.4 billion in 2012. • Visits to Canada’s commercial foodservice industry remained relatively flat last year, growing just one per cent over the prior year. • Alberta was the fastest-growing market at 7.8 per cent. • British Columbia was the only province that experienced foodservice revenue declines. The report includes insights from the C-suite executives of leading Canadian chains on important issues, such as: • Opportunities and threats in the foodservice industry. • Restaurant industry merger/acquisition opportunities. • The outlook on restaurant industry capital expenditures. The complete Canadian Chain Restaurant Industry Review was provided to attendees of GE Capital’s third annual Canadian Restaurant Investment Summit, held May 30 and 31 at the Hilton Toronto Hotel.

READ THESE STORIES AND MORE AT WWW.CANADIANPIZZAMAG.COM

NEWS HIGHLIGHTS •

DOMINO’S PIZZA UNDER FIRE FOR LABELLING CRUST GLUTEN-FREE

•

RESEARCHERS EXPLORE TASTE AND TEMPERATURE RELATIONSHIP

•

THE VALUE OF FACEBOOK ADS

•

PIZZA HUT’S STRANGEST TOPPINGS FROM AROUND THE GLOBE

READ THESE STORIES AND MORE AT WWW.CANADIANPIZZAMAG.COM

NEW PRODUCT FWE’s Clymate IQ baker is oversized to meet the production requirements of pizzerias. www.fwe.com EuroMilan has introduced a spiral dough mixer to maintain quality of dough. After your dough is completed, the dough divider rounder will cut it. The sprizza, a pizza spreader, spreads the pizza without warming up the dough. 1-855-544-8600

JULY/AUGUST 2012 pizza 9

the pizza chef

A black eye on the industry Diana Coutu izza seems to be the one food item that gets priced cheaper every year. Personally, I can’t understand why pizza operators would want to undercut their own livelihood. What other industry does this willingly? Besides Walmart, who can truly afford to “roll back” prices? Keep in mind that Walmart brings in a lot of products from China. Pizza operators can do this with spices but we can’t import cheap cheeses and meats. There are strict rules on food products and I think that’s a good thing. I shouldn’t need to point out the golden rule – you get what you pay for. I recently took a phone call from a lady who wanted a quote on a party for 800 guests. I asked her what her budget was – it was $500. I told her that we couldn’t come close to feeding that many people with that budget. You can’t even get deli platters for that many people for $500. I’m not even sure she could hit that budget if she got hotdogs and cooked them herself. Then she tells me that a large chain has already quoted her that price, so I did the math. It worked out to $6.25 per large two-topping pizza after taxes. Before taxes it was $5.50 a pie. We don’t sell our smallest pizzas for that price; what in the world made her think that we’d sell her our large pizzas for that price? She said that because she was ordering such a large quantity we should match the same price as the large chain – but the math didn’t work on one pizza, let alone 130. I told her that we have no quarrel with those who sell for less, that they should know what their product is worth and I suggested that if her budget was only $500 and price was the determining factor, then she should stop wasting my time. Another lady called a few days later and asked if we have “2 for 1.” We don’t. We told her that we specialize in quality, not

10 pizza JULY/AUGUST 2012

For pizzerias that specialize in quality over quantity, it’s difficult to keep up with the prices chain pizzerias offer.

quantity. We told her that we could only help her if she wanted great tasting gourmet pizzas, but if she wanted a “2 for 1” then there are plenty of other pizzerias that specialize in quantity, and she ought to call one of them. She became angry. She said she really wanted to try our pizza but she wanted “2 for1.” She asked to speak to a manager. I asked her what high-quality items could one reasonably expect “2 for 1” but she couldn’t come up with even one item. Somewhere down the line, this lady was conditioned that pizza is worthless and therefore was sold in “2 for 1” units. She ate up precious time trying to debate a dead argument with me, all in the middle of a busy supper. I told her that as soon as my suppliers, my utilities and my landlord gave me “2 for 1” prices I would pass on the savings. She asked for a “2 for 1” price – again. So I gave her a price on a pizza (that was twice as much) and told her she’d get two pizzas for that “one” price. I thought it was funny, but let’s just say that I didn’t make a new friend (although she did stop wasting my time). Clearly, she didn’t want “2 for 1.” She wanted cheap pizza.

I recently helped an independent restaurant complete a proper food cost on its most popular menu items and we discovered that they lost $1.56 every time they sold a chicken caesar salad. They promptly raised their prices. Occasionally when I consult with a client and show them where the money is disappearing I’m met with resistance about raising prices. Often they cite the low-priced chains as one of their determining factors for not increasing prices; the other is the growing number of frozen pizza factories. It seems as bad as it can get. Food costs have risen six per cent in the past year alone, and that’s not even mentioning the increase in labour costs. The ugly truth is that unless you’re a German frozen pizza factory, Canadian governments have no love for you and either your business will be around in 12 months because you’ve made the decision to stop being the Walmart of pizza places or you’ll be selling the contents of your location and looking for work elsewhere. Let those operators who are in a race to the bottom give money away with their pizzas. The rest of us need to wise up and get rid of the “2 for 1” pricing structure once and for all. •

feature

Investigating food fraud What’s too good to be true? BY STEFANIE WALLACE

any chefs are confident in what the label reads when it comes to purchasing food and ingredients. Extra virgin olive oil and mozzarella cheese are two products that are probably widely used in your operation, but do you know if you’re getting what you’re paying for? Food fraud (formally known as economic adulteration) happens in different forms, including diluting or substituting a product with a lesser-value ingredient and mislabelling. Although the issue seems to have been making recent headlines, food fraud is nothing new. “If you go back to biblical times, there was the adulteration of wine – water dilution,” says Dr. Nicholas Low, a professor of food and bioproduct sciences at the University of Saskatchewan who is researching a commercially viable tracing system in hopes of ending food fraud. Low lists some of the earliest recorded instances of adulteration, including treating tea leaves with black lead to change the colour, leading people to believe the tea leaves were fresh. Lead was also added to candy at one time to give it bright colours, causing lead poisoning. More recently, Low says, food fraud isn’t typically a human health concern. “It’s really economic fraud that is the major issue,” he says, noting that although there have been cases where an adulterant has been used in a food product that has caused injury or death, these instances are few and far between. “I’m certainly not saying that adulteration can’t cause health problems, but, in general, it’s really that the consumer is just not getting what they’re paying for.”

12 pizza JULY/AUGUST 2012

The Canadian Food Inspection Agency (CFIA)’s primary focus is to ensure that Canadians consume safe food. However, in an e-mail interview, Lisa Gauthier, with the CFIA’s media relations department, said the agency is also responsible for the administration of food labelling policies related to misrepresentation and fraud in respect to food labelling, packaging and advertising. Gauthier said the CFIA “protects consumers from economic fraud and product misrepresentation, and assists them in making informed product choices.” Among others, CFIA activities including establishing and enforcing standards for net quantity and labelling, advertising and product claims, composition, substitution and adulteration. SAY CHEESE Low has seen several cases of economic adulteration in his 25 years of experience in the field. “It’s a real scientific challenge to take a look at a product and determine if it’s what it’s supposed to be – or, at least, what it declares itself to be,” he says. After working with the European Union in Italy for a year, Low became familiar with the potential for adulteration of mozzarella cheese. “I thought I had been exposed to mozzarella cheese in North America, and I hadn’t been,” he says. “Mozzarella cheese is really a very soft cheese, and it’s made from water buffalo milk, and the mozzarella that we get here is made from bovine milk or from vegetable oil and milk casing.” Low notes instances where nut protein has been used to create cheese instead of milk protein, causing health issues for people with nut allergies, but is hesitant to call

this economic adulteration. The CFIA is vigilant when it comes to investigating economic adulteration in cheese. Gauthier said a CFIA inspector will verify labels, ingredients and compositional compliance at registered facilities that produce cheese. “If there is a suspicion that a cheese has been adulterated, it can be sent for analysis to ensure no additives or undeclared ingredients are present above the permitted level. A CFIA inspector verifies that a company claiming to use cheese is actually using cheese and not a ‘dairy pizza topping’ or another ingredient.” THE EXTRA-VIRGIN SCANDAL The flavour and health benefits of olive oil have made it a popular ingredient among chefs of late. But as Tom Mueller, an American journalist living in Italy, has discovered, there is much more to olive oil than what the label reads. Mueller released a book in November, titled Extra Virginity: The Sublime and Scandalous World of Olive Oil, in which he explores olive oil fraud. For his book, Mueller interviewed olive oil producers in Italy about the history and frequency of fraud in their coveted product. One producer told him that 50 per cent of olive oil sold in the United States is adulterated in one way or another. By definition, extra-virgin olive oil is the product of crushed green olives, and is not refined by heat, by chemical solvents or in any other way. Extra virgin is the highest grade of olive oil. To pass certification as extra virgin, each batch of olive oil must meet a series of chemical standards established by the International Olive Council (IOC) and the Euro-

pean Union. Many of the extra-virgin olive oils available on grocery store shelves in North America don’t meet these requirements and are diluted with other types of oil, such as canola or sunflower. The CFIA closely monitors olive oil through facility inspections, label reviews and product testing, including verification of the product’s composition, Gauthier said. “Samples taken are analyzed to check for misrepresentation of other oils as olive oil and to verify the standards for virgin and extra-virgin olive oil are met.” Between January 2009 and December 2011, the CFIA tested 111 products and the results concluded that 10 per cent of the products were misrepresented as olive oil, not meeting the IOC standards for olive oil or extra-virgin olive oil. Gauthier noted that the CFIA usually targets inspections, and some products are sampled because they are the subject of consumer or trade complaints of potential adulteration. “When a product is found to be adulterated, inspectors may expand the sampling to other olive oil brands and products carried by the same importer, or products coming from the same broker or country of origin as the adulterated sample.” YOU SAY TOMATO . . . A case of tomato fraud recently made headlines in the United States: Scott Salyer, the former owner of a California-based processed-tomato company, pleaded guilty to federal charges of racketeering and price fixing in March. SK Foods “sold substandard product at fraudulently inflated

Continued on page 24

TRACING TECHNIQUES Dr. Nicholas Low, professor of food and bioproduct sciences at the University of Saskatchewan, and Dr. Robert Hanner, associate professor of integrative biology at the University of Guelph, have been working on a way to trade food products internally. “A company could put an internal tracer in a food product and could monitor the food product from farm to fork,” Low says. When the real product is compared to a potentially adulterated similar product, the company would be able to tell which one they produced. “Secondly, a company could also take a look at their ingredients . . . and could say ‘we added this tag to our ingredient, or our product,’” he adds. If, during inspection, the tag isn’t there, the company will know its product has been adulterated. The project is about two years along, Low says, and pilot studies have been completed.

JULY/AUGUST 2012 pizza 13

guest column

Healthy pizza is as easy as pie Katie Jessop, RD

healthy lifestyle in a hectic world can sometimes seem inconvenient and time-consuming. Yet, despite perception, Canadians say time and time again they want to be healthier. And with good reason; a healthy diet provides energy and can help prevent many chronic diseases. Healthy choices are not always that easy to identify and nutrition information can be difficult to decipher. Pizza is one of the most popular choices for Canadians seeking fast, delicious and convenient food. But today’s consumers are more conscious of the importance of healthy eating. They want to know that when they are eating out, they are eating well. But they need help. Providing nutrition information as well as a healthy eating symbol helps consumers navigate quickly to find the healthy choice. After all, eating out shouldn’t be synonymous with eating poorly. Health Check is the food information program of the Heart and Stroke Foundation. The Health Check symbol beside a healthier menu item tells consumers that it is a healthier choice. The program, which was introduced on grocery shelves in 1999 and in restaurants in 2006, has grown to include menu items in more than 1,900 restaurant outlets across Canada. Recent changes make the search for nutritional information even easier for the Canadian consumer. As of February, Health Check items at restaurants are accompanied by select nutrition information right on the menu or menu board. This means that Canadians will have even more information up front to help them make a well-informed decision.

A PRIMER ON INGREDIENTS Fat and sodium are two nutrients that Canadians should consume less of. Fats

14 pizza JULY/AUGUST 2012

Tweak your pizzas to make them healthier

provide energy (calories) and help our bodies absorb the fat-soluble vitamins, but it is important to differentiate between types of fat. The healthy fats, called monounsaturated fats, are found in olives and olive oil, canola and peanut oils, avocados, non-hydrogenated margarines, nuts and seeds. Polyunsaturated fats, also in the healthy category, include the popular omega-3 fats that are found in fatty fish, soy bean oils, flax seed, eggs, walnuts and pine nuts. Unhealthy fats – saturated and trans – are found in many prepared foods, and should be limited. Trans fats are found in hydrogenated oils and shortening. These types of fat increase bad cholesterol levels in the blood, while decreasing the good type of cholesterol. Saturated fats are found in fatty meats, full-fat dairy products, butter, lard, and shortening, among others. Try to reduce these fats as much as possible. Fortunately, these fats can be easily replaced in the cooking process with healthier options. Sodium too has been on the tip of many tongues. Although a certain amount of sodium is necessary for retaining a healthy water balance and blood pressure, Canadians are generally getting too much, which can contribute to high blood pressure. Pizza can be a prime source, due to the rich sodium content of the dough, sauce and meats. Adding them all up results in a significant sodium impact in each slice. Healthy adults should have no more than 2,300 milligrams of sodium each day, yet most Canadians are consuming an average of 3,400 milligrams. There are also many nutrients that Canadians need to consume more of. Fibre is one such nutrient. A diet rich in fibre can help decrease the risk of heart disease, obesity and diabetes, among other health challenges. And, as simply as sodium can

be removed from restaurant meals, fibre can be added. Some great sources of fibre are vegetables, fruit, and whole-grain doughs and pastas. With some creativity and determination, these nutrients can be easily added into existing meals. And what better canvas for all of these adaptations than pizza? It is a food that can easily be made healthy for those who like to eat out. And that’s a lot of Canadians! TIPS FOR THE PERFECT HEALTHY PIZZA • Increase the fibre in your pizza by using whole-wheat pizza crust. Aim for a minimum of two grams of fibre per serving. • Request a lower sodium crust from your supplier. Aim for no more than 500 milligrams per serving. • Request a lower sodium sauce from your supplier or reduce the salt in your own sauce. • Be sure to include plenty of vegetables and/or fruit. This increases the fibre, vitamins and minerals of the dish, while adding complex flavour, colour and texture. • Be wary of deli meats that are often high in sodium. Instead, go for grilled chicken breast. • Use low-fat mozzarella cheese (20 per cent MF or less) sparingly. • Let consumers know the healthier choices for crust (multigrain, thin crust), toppings, cheese and sauce. Encourage veggie choices. Your customers are likely to make a better choice if you lead the way. Use these simple tips to build a healthier pizza for your customers! • Katie Jessop is a registered dietitian at the Heart and Stroke Foundation.

Contact your local repesentative to arrange a demonstration British Columbia Castle Agencies North Vancouver, BC, Canada Tel/Cell: (604) 904-7681 Contact: David Terretta Email: king@castleagencies.ca

Alberta MAC Sales & Marketing Calgary, AB, Canada Phone: 403-281-8540 Contact: Steve MacKell Email: mackell@telusplanet.net

Manitoba/Saskatchewan Dennis Braun Agencies Winnipeg, MB Canada Tel: 204-663-8077 Cell: 204-229-4613 Email: denbraun@mts.net

Ontario Distex M.&M. Inc. Mississauga, Ont Tel: 905 565-5990 Toll Free: 1 888 645-7324 Email:info@distex.ca

Quebec Distex M.&M. Inc. St-Laurent (Quebec) Tel.: (514) 382-3620 Toll free : 1-800-567-3620 Web: www.distex.ca

Atlantic Provinces/Maritimes Vision Foodservice Systems Halifax, Nova Scotia Tel: (902) 461-4615 Contact Ted Mussett Email: ted@visionfoodsystems.com

marketing insights

In search of supper Combat declining dinner sales at different times of the day Michelle Brisebois funny thing happened on the way to the supper table: It got very, very quiet. Since the onset of the recession in 2007, dinner traffic has been falling, especially at casual-dining restaurants (NPD, CREST). For some, eating at home is a way of controlling spending. For others, the recession has meant that if they’re lucky enough to have a job, long, hectic days at work are par for the course as people are asked to go above and beyond the call of duty. This can mean that lunch is consumed not at noon sharp over a leisurely hour but wolfed down at the desk mid afternoon. In fact, in NPD’s recent report Dinner and Late Night Consumer Trends showed that 71 per cent of consumers skip dinner at least sometimes, citing lack of hunger or eating a late lunch in place of supper. According to the Restaurant Central website, all restaurant categories are seeing a continued decline at supper. This is a concern for pizzerias because it’s during the supper day part that two out of three pizzas are traditionally ordered. Pizza demand has declined by more than 70 million servings since 2009 in part because of the loss of business during the suppertime slot. However, those of us selling pizza shouldn’t despair. You see, the food eaten at supper hasn’t disappeared entirely – it’s simply shifted elsewhere.

LATE AFTERNOON AND LATE NIGHT SNACKS NPD reports that evening snacking is forecasted to increase 15 per cent by 2020. The Snacking Occasion Consumer Trend Report by Technomic shows that almost half (48 per cent) of the 1,500 respondents polled said they’re now snacking at least twice a day. This is up from 25 per cent who reported snacking twice

16 pizza JULY/AUGUST 2012

THE MOST IMPORTANT PIE According to a 2010 study by Technomic, breakfast pizza topped the list of the 10 hottest menu items for the morning meal. This declaration was based on the growth of mentions on restaurant menus in the second half of 2010. What’s impressive about this jump is that pizza didn’t even make the list in 2009. Technomic also reports that more people are eating breakfast out during the week. In February 2012, they reported that 18 per cent of consumers are purchasing breakfast away from home GENERATION NEXT more often than they were Pizza is still a much bea year ago. If you’re open The food loved food for children, in the morning, look at a eaten at but that love has been personal pizza topped with waning recently. In 2009, a sunny side up fried egg. supper hasn’t 15 per cent of all meals Scrambled egg calzones are disappeared sourced from restaurants a perfect handheld breakby kids under 13 included fast pizza too. entirely – it’s pizza. In 2011 that figure It’s probable that the facsimply shifted dropped to 11 per cent. It’s tors driving us away from surmised that parents are the “three square meal” elsewhere. less inclined to bring their model and towards the kids with them to restau“grazing” model are here rants these days. Dinners to stay. However, necessity out are more special and is the mother of invention less frequent so parents make it just the and when any source of supply dries up, two of them. It’s also cheaper to leave the the obvious next step is to find a new supkids with the in-laws and serve them a ply. In the case of pizza, it’s about looking frozen pizza instead. for those opportunities to meet the conKeep in mind that kids are still very sumer with delicious, freshly baked pies influential so if you can think of ways to on their terms and at their time of choosing. get them to try your pizza they’ll likely Increasingly, this means any time but the ask for it. Make the pizzas buzz worthy traditional dinner hour. So think small with the younger set with fun names and in terms of portions but large in terms of designs. Heart-shaped pizzas and cat when, where and what you offer. If you faces with black olive eyes will have the can’t take the customer to the pizza, then under 13 crowd clamouring for your pies take the pizza to the customer. • over the grocery store offering. Just use a Brisebois is a marketing professional with expelittle creativity and grab your share of this Michelle rience in the food, pharmaceutical, financial services and demographic. wine industries. She specializes in retail brand strategies. a day in 2010. The key to successfully tapping into this trend is portion size. A pizza consumed as a snack tends to be an individual purchase whereas dinner pizzas are often shared. To address this trend, be sure you have some personal sized pizzas that are freshly made for between 2 and 5 p.m. and between 9 p.m. and midnight. Promote your “afternoon delight” and “late night” offerings so customers keep you top of mind for when the urge to graze hits them between traditional day part times.

feature

Pride in Pizza Pide Authentic Turkish pides have been turning heads in Toronto BY LAURA AIKEN

lobal appeal is one of the greatest things about pizza. A pizza means different things to different cultures, but the elements of crust and toppings remain the same. Pizza is, without a doubt, one of the most recognizable foods on earth. Turkish pizzas, known as pides, have been getting their share of buzz in recent years. Pizza Pide, a Turkish pizzeria in east-end Toronto, caught the eye of Joanne Kates, well-known former food critic for the Globe and Mail. She sang Pizza Pide’s praises in a 2011 article and also placed it at 94 on this year’s Kates Top 100 list published by www.postcity.com, taking up residence alongside several of the city’s restaurant heavyweights. I took a trip down to Pizza Pide one toasty spring afternoon. The little store is outdated and entirely unpretentious, but clean and welcoming nonetheless. There are five tables for dine-in customers, but the majority of the business is takeout (no delivery)

18 pizza JULY/AUGUST 2012

Canoe-shaped pides are made with a thin crust and never use tomato sauce or pork products.

and there is plenty of parking. Mustafa Ozkan, owner of Pizza Pide, is looking pretty relaxed despite a hot day that’s seen his pop cooler and cash register crash. Ozkan immigrated to Brampton from the U.K. in 2006 and took over Pizza Pide four years ago. He puts 80 to 90 hours a week into his labour of love, except for two to three weeks in August when he shuts his doors. He also sells traditional pizzas and slices, but the bulk of his orders are for his pides. In between customers popping in and out, Ozkan explained to me what makes Turkish pizza unique. The pizzas are canoe shaped and feature a very thin crust. He reduces the amount of yeast for the white flour pide dough, which, he says, also helps make it more digestible. Ozkan uses a dough sheeter and then just opens it up a little more with his hands. There is no tomato sauce or pork product on pides. He uses beef sausage, chicken, ground beef or lamb as meat toppings. His minced mixtures are baked in large batches and then portioned and frozen. Typically mozzarella or feta cheese is used. He features 20 different pides on his menu. No. 1, a Lahmacun, which is dressed with ground beef blended with peppers, onions, tomatoes, parsley and herbs, is a very famous pide in Turkey. His bestseller is No. 18, a Karisik, which contains a variety of slices in one pide. He sells the pides for $6.99 to $9.99. His pizzas are stone baked in a gas oven, then finished with a light brushing of butter and a sprinkling of parsley. The flavours are intense yet balanced, and like a lot of pizza, it’s very hard to stop eating once you start. At the time of my research, Ozkan’s pizzeria had an 88 per cent rating on Urban Spoon, 4/5 stars on Yelp (which also noted a few comments specifically about how nice the owner is) and 4.5/5 on Trip Advisor. This kind of kind word of mouth has helped fuel the business alongside a lot of positive press. It just goes to show, one need not be fancy to be famous. •

r u o v e d s n a i d a n a C , r a e y y r e v E

s a z z i p f o millions ke a m u o y o d w o t? So h u o d n a t yours s on-trend experiencensgw, pilrlosdeutcer

rs Milli tions ustome Horizon . t s has solu e , Giving c r s e e h s t a b rt from s and ck. you apa ur, mixe ming ba o o fl c ® s d r o e Ho custom of Robin u keep pizza o y lp e h ovative n in p u that can e s. ou ser v le grain y o h lp w e h s uch a e can r how w dients s e e v r g o c in is 0. D 95-947 ade from -2 m 8 s 8 g -8 in offer call 1 g.ca or n li il M n rizo Visit Ho

HOOD is a registered trademark of Smucker Foods of Canada Corp used under license. ®ROBIN The HORIZON MILLING logo is a registered trademark of Cargill, Incorporated, used under license. ® © 2011 Cargill Incorporated.

feature

The reader’s choice What can winning the polls mean for your establishment? JIM CHLIBOYKO

ost big cities have alternative weekly newspapers. They’re anything from 20 to 100 or more pages, and are heavy on arts and entertainment info and articles about civic issues. Vancouver’s Georgia Straight, Winnipeg’s Uptown, Toronto’s Grid, or the Montreal Mirror are a few with which you may be familiar. At some point in the year, often springtime, these alternative weeklies, release one of their biggest issues that includes the results of their reader’s choice polls. These editions become a staple of their publishing year, as issues with the results tend to have a higher page count, more ads and extra copies are printed out for tourists, conventioneers and generally anybody wanting to find new places to go in their own city. Inevitably, there is the category of Best Pizza. “I don’t have an awful lot of data about

20 pizza JULY/AUGUST 2012

what kind of bump it gives a pizzeria,” says John Kendle, the editor of Winnipeg’s Uptown, the city’s 25-year-old arts and entertainment weekly, about what a restaurant may gain by winning a Best Of contest. “What I can tell you with these kinds of reader polls, I have seen businesses, obviously, rally behind them. It makes them want to motivate their customers get behind them.” Though not a particularly democratic exercise, and sometimes prone to ballot box stuffing, the reader’s choice, like an election, is a participatory event. Readers generally fill out a form listing dozens of categories, some of them standard (like “best pizza”), some mundane, some funny, while other categories can be a little racier. Most publications have a few rules to avoid ballot box stuffing. In the case of Uptown, people have to fill out a minimum number of categories so they don’t just metaphori-

cally stuff the ballot box with just a single category filled out. After all, this is meant to be a fair and interesting contest. “Some businesses in town have, obviously, motivated their clientele to get online and vote,” says Kendle. “It’s fine for them, and fine for their point of view. It’s not scientific and not a binding election.” In Winnipeg, the big winner for the last several years has been Santa Lucia Pizza, a home-grown chain that started in the northern Manitoban mining city of Thompson in the early 1970s, expanded into Winnipeg, then crossed the border into North Dakota. The company makes use of their wins (they’ve won several years in a row) in places like bus-bench ads and their high-profile radio commercials on TSN1290 sports radio. Last year the chain sponsored Winnipeg Jets game day radio programming; on their radio ads, they make sure to trumpet their Uptown wins.

“We find that the restaurants, in particular, use it a lot,” says Kendle. “The profit margins in restaurants are not fantastic. So, any competitive edge that they get, they’re going to exploit it.” Kendle knows that some businesses have been craftier than others in attempting to curry favour with the voting public during reader’s poll season, usually a few months before the results come out, but he doesn’t know how successful their efforts have been. “The only way to improve one’s rank is to a) be good to start with, and b) encourage social media advertising,” he says. “I know of one business that’s photocopied one of the ballots for people to fill out while people wait for their appointment.” Another thing becomes apparent, too. In some areas, it’s pretty difficult to unseat an incumbent. Like in Halifax. Joe Nahas is on the other side of the reader’s poll. Nahas is one of the people behind Sicilian Pizza, which has dominated the Best Pizza Slice category for the last few years in The Coast, Halifax’s weekly arts and entertainment paper. The Coast has categories for Best Pizza Slice and Best Pizza Pie, and the latter is dominated by another establishment, Salvatore’s Pizzaiolo Trattoria. Nahas said he was recently notified about his 2012 nomination, and was expecting to find out the next day whether or not his business would retain its streak. Sicilian Pizza has several locations in the Halifax area, including one on the city’s famous Pizza Corner, an intersection that literally has a pizza joint on every corner. Pizza Corner, says Nahas, is like a metaphor for the business in Halifax. “It’s quite an honour, especially since how competitive the pizza business in Halifax is. It shows passion that you put in your products. You know consumers are appreciating you.” And while he doesn’t chart how much the honour earns his business, he knows that it does have an effect, and he is quick to take advantage of the honour, in his advertising. “Well, I’m sure there’s obviously a benefit,” says Nahas. “You’re not bragging when they actually select you from literally hundreds of pizzerias in Metro.” “We do have the plaques on the wall. We do use it in our advertising. It’s not a claim we’re making; it’s the readers of the

magazine. And, every year, I’m told, the vote goes up and up and up. ”We’re fairly visible in our advertising. Every year, we just add on another year to the award [list].” According to Nahas, there is a slight drawback to becoming so prominent, though. “When you’re voted number 1 you’re sort of a target; everyone is trying to mimic what you do. It definitely keeps us on our toes.”

Kendle’s Uptown used to do plaques for his reader’s poll winners, but discontinued the practice a few years back. He’s thinking of reinstating them, though. Ultimately, though, the editor reminds us of what these contests are all about. Says Kendle, “It’s a fun thing.” Back in Halifax, The Coast published its 2012 list in May. Nahas won Best Pizza Slice, yet again. •

Picard Ovens is renowned worldwide for their innovation. Our customerʼs experience, confidence, our productʼs energy efficiency and quality are forefront in the industry. Let us help you invest in the right oven.

LP-200

Stone conveyor oven

Traditionnal deck oven results. Cooks directly on a stone conveyor or full steel. Saves up to 50% energy and can cook pizza in 4 minutes.The LP-200 model 4-32 can cook up to 120 pizzas per hour and uses only 168 000 BTU. You do the math!

High Capacity Revolving oven with a compact size. A continuous bake type oven with radiant heat. Aeromax gentle air circulating system. Full steel, expanded steel or baking stone shelves (option). Versatile, you can cook many different food types at the same time. Energy efficient while at the same time powerful.

Plus much, much, more.

Explore the Spitfire and the LP-200 both on our website. www.picardovens.com

info@picardovens.com

1.800.668.1883

JULY/AUGUST 2012 pizza 21

making dough with Diane

Sell yourself with service Diane Chiasson

Eight ways to amp up your customer service

ompetition in the pizza business continues to grow. More and more upscale restaurants are starting to offer designer pizzas, while supermarkets now sell frozen pizzas that continue to improve. How can you combat all this competition, and distinguish your operation as one of the best? It’s time to go back to basics and win customers over with great service. Your customers are your top priority. You cannot succeed without them. Here are some ideas to reinforce some of the basic skills it takes to offer topnotch customer service.

SAY ‘HI’ Your pizza operation is like your home, and when your guests knock on your door, you greet them and welcome them in. Your customers are guests of your pizza operation, and should be treated so. As soon as anyone walks through your door, regardless of what you are doing at the moment, take the two seconds to look up, make eye contact and say hello with a smile. If you are busy, tell them that you will be with them shortly. Ensure your delivery drivers are trained in great customer service.

USE THE RIGHT WORDS Every time you interact with your customers, it’s an opportunity to sell something. Avoid answering questions with one-word answers, and always offer suggestions. For example, if your customer asks if you have salami, don’t just answer “yes,” but elaborate. “Yes, our salami is imported from Italy, and we also have some great prosciutto and pepperoni as well!” KEEP CUSTOMERS INFORMED Whether your pizza operation is a sit-down restaurant or a takeout operation, always

22 pizza JULY/AUGUST 2012

keep your customers informed about how long their pizzas will take. If you know you are experiencing a delay, let your customers know before they order, and ask them if they are able to wait a little while longer. If they cannot wait, apologize and offer a coupon for their next visit. This might cost you a pizza sale that day, but hopefully won’t cost you the customer! If you encounter a delay after the pizza has been ordered, apologize to your customers and let them know that there is a problem, and that you are doing your best

to get the pizza to them as soon as you can. Offer a free drink while they wait. MAKE CUSTOMERS FEEL WELCOME AND COMFORTABLE While customers are waiting for their pizzas, make them feel comfortable and welcome. Do not chat with a co-worker about your love life or other inappropriate subjects, or do things as if the customer does not exist. At takeout operations, make sure you have comfortable chairs for customers to sit on while they

making dough with Diane wait, and leave copies of magazines and newspapers to help pass the time. Offer a glass of water, or promote new menu items by offering free samples.

SubScribe TODAY ! only

1800

(GST $18.90; QST/HST $20.34) US $40.00 (USD) • Foreign $50.00 (USD)

Name: ________________________________ Business: _____________________________ Address: ______________________________ City: __________________________________ Prov: _________________________________ P.Code:________________________________ Tel: __________________________________ Fax: __________________________________ e-mail: ________________________________ 1. NATure OF buSiNeSS: (Select only one): ❏ independent Pizzeria ❏ Pizza chain/Franchise ❏ italian restaurant/Full Service restaurant ❏ Other Non-Pizza restaurant ❏ Take & bake ❏ catering Service ❏ Government, library, school ❏ Distributor, Supplier, Manufacturer ❏ Other ______________________________ (Specify)

ENSURE THE ORDER IS CORRECT Since there are so many options today for ordering pizzas, with multiple ingredients, different types of crusts, etc., it is important to double-check all the orders to ensure that there are no mistakes. When taking an order from the customer, make sure you repeat the order back to your customer to confirm. For takeout operations, open the pizza box in front of your customer before he takes it away to ensure that all the correct toppings are on the pizza, and check everything in the bag for any additional menu items. You don’t want your customer to drive all the way home to realize that he has the wrong pizza! OFFER EXTRAS For takeout orders, always ask your customers if they need paper plates, extra napkins, cutlery or any other items that would make their pizza meal more enjoyable. Customers may be ordering pizza to take to a park or a public place, and forget they need the extras. Before your customers walk out the door, ask them if they have everything they need.

2. JOb TiTle: ❏ Owner ❏ restaurant Management ❏ Other – allied to the field ______________________________________ (Specify)

PAYMeNT: cheque - Payable to Annex Publishing & Printing inc. Visa Mc Account #: _________________________ expiry: _________________________ Signature: _________________________ Date: _________________________

TO SubScribe:

Tel: 866-790-6070 Fax: 877-624-1940 Mail: canadian Pizza Magazine c/o Annex business Media P.O. box 530, 105 Donly Dr. S., Simcoe, Ontario N3Y 4N5 e-mail: cnowe@annexweb.com

www.canadianpizzamag.com

GST/HST#867172652RT0001 • QST#1036778161

0712PZ

24 pizza JULY/AUGUST 2012 pizza circad2012.indd 1

12-06-22 3:54 PM

OFFER DELIVERY SERVICE If your pizza operation offers delivery, ensure that your driver is also trained in proper customer service. Your pizza delivery driver is an ambassador of your business, so it is important that he or she represent your business in a positive way by being polite, pleasant and helpful. Ensure that the driver has a full tank of gas, knows the routes, handles the pizzas carefully and is able to deliver a hot, fresh pizza to your customers. TRAIN AND REWARD YOUR STAFF In order to offer great customer service at all times, each and every member of your staff must be on board. A negative encounter with any staff member can drive away your customer forever. It is important to properly train your staff on delivering good customer service, and to acknowledge and reward them when they have done a good job. These simple but effective best practices for customer service will keep your patrons coming back for more. • Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been helping restaurant, foodservice, hospitality and retail operators increase sales for over 30 years. Her company provides innovative and revenue-increasing foodservice and retail merchandising programs, interior design, branding, menu engineering, marketing and promotional campaigns, and much more. Contact her at 416-926-1338, toll-free at 1-888-926-6655 or chiasson@chiassonconsultants.com, or visit www.chiassonconsultants.com.

INVESTIGATING FOOD FRAUD

Continued from page 13 prices,” according to a recent newspaper article. Salyer admitted he ordered former employees to falsify tomato paste grading factors, and the company lied about the percentage of natural tomato soluble solids, mould count, product date and organic status of its product, according to Salyer’s plea agreement. Salyer was awaiting sentencing at press time. The CFIA verifies fresh fruits and vegetables in Canada, whether imported or domestically grown and traded, by inspecting products for their safety and inspecting packages for compliance with the federal grade, packaging and labelling requirements. Gauthier said labelling inspections of fresh fruits and vegetables would be conducted by the CFIA in response to possible violations of the Food and Drug Act. CAN YOU SPOT THE DIFFERENCE? There are different ways to tell if a product has been adulterated – colour, or taste, for example. But it’s also possible that an adulterated product won’t appear any different. Both Low and the CFIA say the best way to tell is by looking at the price. “If the price is too good to be true, red flags should come up and warning bells should go off,” Low says. •

he taste of

Tradition

Manufacturers and Distributors of Italian Specialty Cheeses and Food Products

T. 905.544.6281 F. 905.549.1196 20 Morley Street, Hamilton, Ontario, L8H 3R7

How to Open a Financially Successful Pizza & Sub Restaurant Item#: 0910627800

I Price: $43.95

The explosive growth of the pizza and sub shops across the country has been phenomenal. Take a look at these stats: Americans eat approximately 100 acres of pizza each day, or about 350 slices per second. Pizza is a $32+ billion per year industry. Pizza restaurant growth continues to outpace overall restaurant growth. Pizzerias represent 17 per cent of all restaurants. Pizza accounts for more that 10 per cent of all food service VDOHV +HUH LV WKH PDQXDO \RX QHHG WR FDVK LQ RQ WKLV KLJKO\ SURÀWDEOH segment of the food service industry. This book is a comprehensive and detailed study of the business side of the restaurant. This superb manual should be studied by anyone investigating the opportunities of opening a pizza or sub restaurant. It will arm you with everything you need including sample business forms, leases, and contracts; worksheets and checklists for planning, opening, and running day-to-day operations; sample menus; inventory lists; plans and layouts; and dozens of other valuable, time-saving tools of the trade that no restaurant entrepreneur should be without.

JULY/AUGUST 2012 pizza 25

2012

buyers feature guide

BUYERS GUIDE & MANUFACTURERS DIRECTORY Alphabetical listings of manufacturers, suppliers and distributors of equipment, ingredients and supplies to the Canadian pizza industry

ABARO GROUP INC. 104-155 Main Street East, Suite 237, Grimsby, ON L3M 1P2 Tel: 905-562-8000 Fax: 1-866-334-5510 e-mail: sales@abaro-group.com website: www.abaro-group.com contact: Sales Department 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: Debbie.Bell@adm.com website: www.adm.com contact: Debbie Bell 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.

ALFA CAPPUCCINO IMPORTS INC. 231 Millway Avenue, Unit 7, Concord, ON L4K 3W7 Tel: 905-660-2750 Fax: 905-660-2755 website: www.espresso.com contact: Ross Cammalleri, CEO

AWMCO, INC. 11560 W. 184th Place, Orland Park, IL 60467-4904 Tel: 708-478-6032 Fax: 708-478-6041 e-mail: awmco@aol.com website: www.bakingstone.com contact: Mark O’Toole, Sales Fibrament baking stone for commercial deck, convection, revolving and countertop ovens. Standard and custom sizes available.

BELLISSIMO FOODS 1777 Botelho Dr. Ste 275 Walnut Creek, CA 94596 Tel: 925-472-8700 Fax: 925-472-8709 Toll Free: 1-800-813-2974 e-mail: marketing@bellissimofoods.com website: www.bellissimofoods.com Daniel Thor, Marketing Manager Bellissimo Foods quality products are the world’s best internationally sourced ingredients. We offer a range of Bellissimo brands to give you the quality, selection, and value you need for success. BLOEMHOF INC. 12503-62 St. NW, Edmonton, AB T5W 4W9 Tel: 780-476-2131 Fax: 780-476-7813 Toll Free: 1-888-411-2131 e-mail: bert@bloemhof.com website: www.bloemhof.com contact: Bert Bloemhof, President; Eric Baumgartner, Vice-President; Marlene Baumgartner, Marketing. Mktg. Mgr. Bread moulders - pizza rollers, bench sheeters, dough rounders, sheeter/ moulders, airbaggers, production moulders and high volume bun lines are manufactured in Canada by Bloemhof inc. Bloemhof Inc. also manufactures the Cancut Bagel & Bun Slicer.

26 pizza JULY/AUGUST 2012

BONTE FOODS LIMITED 615 Champlain Street, Dieppe, NB E1A 7Z7 Tel: 506-857-0025 Fax: 506-859-6905 1-888-859-7222 e-mail: moncton@bronte.ca website: www.bonte.ca contact: Wayne Bennett Federally inspected, HACCP recognized meat, processing, manufacturing facility shipping coast to coast in Canada. Private label welcome. Specializing in deli meats, Gyros and Donair Products. 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 contact: Barbara MacDonald, President Advertising & promotional services.

BURKE CORPORATION 1516 South D Avenue, PO Box 209, Nevada, IA 50201 Tel: 515-382-3575 Toll Free: 1-800-654-1152 e-mail: sales_info@burkecorp.com website: www.BurkeCorp.com contact: Rachel Haaland Fully cooked meat toppings & fillings Hand-Pinched Style® toppings, Italian sausage, beef & pork toppings, meatballs, bacon pieces, Mexicanstyle crumbles, chorizo-style toppings, andouille sausage, sausage links.

CANBRANDS SPECIALTY FOODS P.O Box 117 Gormley, ON L0H 1G0 Tel: 905-888-5008 Fax: 905-888-5009 Toll Free: 1-855-299-0024 email: lisanne@canbrands.ca website: www.canbrands.ca contact: Lisanne Cundari Canbrands has been making gluten free products for over 30 years. Try our gluten free pizza crusts today and our individually wrapped double chocolate chip cookies. Our packaging ensures no cross contamination. CHECK CORPORATION 1800 Stephenson Hwy., Troy, MI 48083 Tel: 248-680-2323 Fax: 248-680-2326 Toll Free: 1-800-927-6787 e-mail: rlarpenteur@checkcorp.com website: www.hotbag.com contact: Richard Larpenteur, Hotbag Product Mgr. Heated and non-heated pizza delivery bags and accessories. CHESHER EqUIPMENT LTD 6599 Kitimat Rd., Road # 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 Darlene Hann, Sales Manager Distribution/Sales of fine lines such as: Woodstone ovens, vitamix blenders, cooktek induction, electrolux processing, round-up steam and concession, crescor hot and holding cabinets, market forge steam, BSI sneeze-guards and counters.

manufacturers directory Sales Manager. Manufacturer of pizza ovens, planetary and spiral mixers, dough sheeters, dough dividers and rounders, warmers and racks.

CONTINENTAL FOOD PROD. INC. 112 Ferrier Street, Markham, ON L3R 2Z5 Tel: 905-513-9690 Fax: 905-513-9174 e-mail: anthony@continentalfoods.ca website: www.continentalfoods.ca contact: Anthony

CREATIvE FOOD PRODUCTS LTD. 35 Winfield Way Winnipeg, MB R2R 1V8 Tel: 204-694-9390 Fax: 204-694-0080 info@creativefp.ca www.creativefoodproducts.com Creative Food Products has been creating delicious, quality, pizza and bakery supplies for over 30 years. We offer a wide variety of Frozen pizza crusts, dough balls and bakery items to meet the varied needs of our customers. 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 contact: 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!

DOYON EqUIPMENT INC. / NU-vU 1255 Rue Principale, St-Come Liniere, QC G0M 1J0 Tel: 418-685-3431 Fax: 418-685-3948 Toll Free: 1-800-463-1636 e-mail: doyon@doyon.qc.ca website: www.doyon.qc.ca / www. nu-vu.com contact: Jean-Pierre Doyon, National

DUTCHESS BAKERS’ MACH. CO. P.O. Box 39, Superior, WI 54880-0039 Tel: 715-394-4444 Fax: 715-394-2406 Toll Free: 1-800-777-4498 e-mail: dutchess@lidgerwood.com website: www.dutchessbakers.com contact: Tony Marino, Sales Mgr. Manufacturer of Dough Dividers & Dough Divider/Rounders for the Pizza and Baking industries. NSF & UL Listed. Made in the USA. 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 contact: Maurice Yotnegparian, President; Jean Paul Yotnegparian, Vice-President, Dennis Hahn, Canadian Sales Director. Wood and gas fire stone ovens ESCAN SUPPLY CO. 104-155 Main St. E., Suite 238, Grimsby, ON L3M 1P2 Tel: 416-674-9732 Fax: 1-866-797-9125 e-mail: sales@escansc.com website: www.escansc.com contact: Carl Buller Manufacturer’s Representative for: Middleby Marshall Conveyor Ovens, Eagle Group, Ascend Refrigeration, Selecto Inc. Filtration Systems.

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.ca OR joe@faema.ca website: www.faema.ca OR www.faema.net contact: 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.

FOODTOOLS CENTRAL, INC. 190 Veterans Boulevard, South Haven, MI 49090 Tel: 269-637-9969 Fax: 269-637-1619 Toll Free: 1-800-644-2377 e-mail: dougp@foodtools.com website: www.foodtools.com contact: Doug Petrovich, Mgr.; Neil Johnson, Sales Portioning equipment, cutters, slabbers, crumb spreaders.

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 contact: Calvin Hensel, Sales Mgr. You Are What you Serve™. Serve only the very best to your customers with FRANK’S® REDHOT® Sauce, FRENCH’S® Mustards and CATTLEMEN’S® MASTER’S RESERVE™ Barbecue Sauces.

G. CINELLI-ESPERIA CORP. 380 Chrislea Road, Woodbridge, ON L4L 8A8 Tel: 905-856-1820 Fax: 905-850-2989 e-mail: albertg@cinelli.com website: www.cinelli.com Albert G. Cinelli, Sales and Marketing 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 contact: Lise Smedmor, Marketing 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.

HARvEST-PAC PRODUCTS INC. RR 6, 22131 Bloomfield Road, Chatham, ON N7M 5J6 Tel: 519-436-0446 Fax: 519-436-0319 e-mail: sales@harvestpac.com Roger Sterling - Operations Manager Tomato processing. 100 oz. Crushed Tomatoes, Pizza Sauce made from fresh field grown tomatoes. Located in southwestern Ontario, producing safe, quality food products. Excellent service. HOP - HAvE OUR PLASTIC INC. 6990 Creditview Road, Unit 4 Mississauga, ON L5N 8R9 Tel: 905-821-7550 Fax: 905-821-7553 Toll Free: 1-800-263-5995 e-mail: sales@hop.ca website: www.hop.ca Main Products/Services: Manufacturer and distributor of menu covers, menu accessories, printing and other services. Main Products/Services: Menu covers, table top displays

HORIZON MILLING G.P. 235 Nugget Court Brampton, ON L6T 5H4 Tel: 905-494-2600 Fax: 905-494-2607 Toll Free: 1-888-295-9470 e-mail: elaine_odoherty@cargill.com website: www.horizonmilling.ca contact: 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.

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

JULY/AUGUST 2012 pizza 27

manufacturers directory website: www.jadeemeats.ca contact: 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 contact: Joseph Pedro, National Sales & Marketing Mgr. KENDALE PRODUCTS LIMITED PO Box 99, Gormley, ON L0H 1G0 Tel: 905-887-5822 Fax: 905-887-5247 Toll Free: 1-888-887-9923 e-mail: kendaleproducts@sympatico.ca Broaster equipment/Southern Pride BBQ pits. KUHL CORPORATION PO Box 26, Flemington, NJ 08822-0026 Tel: 908-782-5696 Fax: 908-782-2751 Toll Free: 1-800-388-5696 e-mail: bak@kuhlcorp.com website: www.kuhlcorp.com contact: Henry Y. Kuhl, President; Michael J. Vella, Assistant Sales Manager. Kuhl Corporation is a leading manufacturer of automated washing systems for the pizza and bakery industries. Now in our 102nd year, we remain dedicated to quality, innovation and customer satisfaction.

LALLEMAND INC. 1620 Rue Prefontaine, Montreal, QC H1W 2N8 Tel: 514-522-2133 Fax: 514-522-2884 Toll Free: 1-800-387-3876 e-mail: baking@lallemand.com website: www.lallemandbaking.com contact: Michel Dion Lallemand Inc. strives, not just to be a supplier, producer and employer, we strive to be a partner in success Your success is our success as the founder Fred A. Lallemand was quoted to say. Our focus has been and continues to be the development, production and marketing of yeast, bacteria and products associated.

LESAFFRE YEAST CORPORATION 3901 F.X. Tessier Vaudreuil-Dorion, QC J7V 5V5 Tel: 450-510-5764 Fax: 450-424-9458 Toll Free: 1-866-621-1514 e-mail: peter.jacobs@lesaffreyeastcorp.com website: www.lesaffreyeastcorp.com contact: Peter Jacobs, Regional Sales Mgr./East Canada; Detlef Werner, 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.

LLOYD INDUSTRIES, INC. 3808 N. Sullivan Rd., Bldg 25E, Spokane Valley, WA 99216 Tel: 509-468-8691 Fax: 509-467-1381 Toll Free: 1-800-748-6251 sales@lloydpans.com website: www.lloydpans.com (Custom Products) contact: Traci Rennaker, Director of Sales & Marketing A leader in the pizzaware industry. Made in the USA. Pre-seasoned, commercial pizza pans, pizza disks, cutters, “The Equalizer”, rivetless peels, dough handling tools and accessories. Custom solutions. Green manufacturer.

& 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 contact: Richard Ferrara, VicePresident Pizza ovens and related products. Manufacturer of brick-lined gas fired pizza ovens, electric ovens and related pizza equipment.

28 pizza JULY/AUGUST 2012

MCNAIRN PACKAGING 125 Consumers Drive Whitby, ON L1N 1C4 800-263-2605 905-668-5038 e-mail: sales@mcnairnpackaging.com website: www.mcnairnpackaging.com We are a focused manufacturer servicing the packaging needs of our target markets: food service, supermarkets, bakery and food processing. We supply North America proudly. MIDDLEBY MARSHALL c/o Escan Supply Co., 15-6400 Millcreek Dr. Suite 617, Grimsby, ON L3M 1P2 Tel: 416-674-9732 Fax: 1-866-797-9125 e-mail: sales@escansc.com website: www.middleby-marshall.com contact: Carl Buller Middleby Marshall is a recognized global leader with conveyor ovens approved and used by the top 5 pizza chains in the world.

MIMI FOOD PRODUCTS INC. 1260 Creditstone Rd., Units 2-3, Vaughan, ON L4K 5T7 Tel: 905-660-0010 Fax: 905-660-3342 e-mail: mike@mimifoods.ca website: www.mimifoods.ca Mike Primucci Dough products ranging from pizza balls, crusts, raw frozen sheeted, focaccia, flatbreads and mini pizzas. MIWE CANADA INC. 4195 Dundas Street West, Unit 320 Toronto, ON M8X 1Y4 Tel: 647-346-8603 Fax: 647-346-8605 e-mail: canada@miwe.com website: www.miwe.com contact: Ben Garisto MIWE - expertise in the world of baking. MIWE is well-known worldwide for experience in heating and cooling processes. Its wide product range includes in-shop ovens in many sizes, as deck or convection ovens. www.miwe.com/bakingsolutions.

MORETTI FORNI (EURO MILAN DISTRIBUTING) 115 Matheson Blvd. East Mississauga, ON L4Z 2Y5 Tel: 905-501-8600 Fax: 905-501-9737 Toll Free: 1-855-544-8600 e-mail: info@morettiforni.ca website: www.morettiforni.ca contact: Francesco Zulian, Sales Manager Italian manufacturer of electric and gas pizza and bakery ovens. Various sizes and models available in stock for immediate delivery. 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 contact: Sheila Roma Wood and Aluminum Baking Peels, Laminate Boards, Bakery Supplies and Restaurant Smallwares. Custom orders welcome. 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: customerservice@mul-t-mat.com website: www.mul-t-mat.com contact: 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 32nd Year - Visit our Website: www. mul-t-mat.com 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 contact: Al Roma, Sales; Sheila Roma, Office Mgr.; Judy Fournier, Customer Service. Smallwares, delivery products, shelving, cooking equipment, pizza tools, thermal bags, heated delivery, ovens, and bakery supplies.

manufacturers directory blended Pizza mixes. P & H Milling -Halifax also produces private label flour, mixes and bases. NEIL JONES FOOD COMPANIES, THE PO Box 30, 1701 West 16th St., Vancouver, WA 98666 Tel:360-696-4356 Fax: 360-696-3411 Toll Free: 1-800-291-3862 e-mail: sales@nwpacking.com website: www.theneiljonesfoodcompany.com contact: Steve Hundt, Natl. Sales Dir.; Jon Holt, Natl. Mktg. Dir.; John Doyle, Natl. Accts. Dir. Main Products/Services: Tomato products, pizza & pasta sauces, custom sauces & marinades, fruit products, pears, plums, cherries.

MILLING GROUP

P & H MILLING GROUP - HALIFAX PO Box 2185, 730 Marginal Road, Halifax, NS B3J 3C4 Tel: 902-429-0622 Fax: 902-423-9075 Toll Free: 1-800-663-6837 e-mail: dbryson@phmilling.com website: www.phmilling.com contact: Dave Bryson Products Offered- Pizza flours, organic flour, enriched flours, no-time flours, natural flours, whole wheat flour, cracked wheat, wheat bran, whole grain; Pizza mixes and custom-blended Pizza mixes. P & H Milling -Halifax also produces private label flour, mixes and bases.

PARMALAT CANADA 405 The West Mall, 10th Floor, Etobicoke, ON M9C 5J1 Tel: 416-626-1973 website: www.parmalat-foodservice.ca 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.

PIZZAOvENS.COM 121 Dewey Dr., Unit E, Nicholasville, KY 40356 Tel: 859-885-1988 Fax: 859-885-1938 Toll Free: 877-367-6836 e-mail: support@pizzaovens.com website: www.pizzaovens.com contact: Dawn Ten Eyck Pizzaovens.com is your complete online resource for all of your pizza and restaurant equipment needs. Specializing in new and used pizza ovens and pizza equipment, we can furnish your entire restaurant!

MILLING GROUP

P & H MILLING GROUP - ACTON 45 Church St. West Acton, ON, L7J 1K1 Tel: 800-608-7694 e-mail: dvida@phmilling.com contact: Dan Vida Products offered: Pizza Flours, Special Blended Flour, Whole Wheat Flour, Organic Wheat FlourAvailable in bulk, paper bags or totes.Available as private label or brandedOther products include wheat bran, white whole wheat flour, rye flour, durum semolina, oat products, corn products, pea fibre and starch.

MILLING GROUP

P & H MILLING GROUP - HANOvER 252-14th Street, P.O Box 219, Hanover, ON, N4N 3C5 Tel: 800-265-5510 Products offered: Pizza Flours, Special Blended Flour, Whole Wheat Flour, Organic Wheat Flour Available in bulk, paper bags or totes. Available as private label or branded. Other products include wheat bran, white whole wheat flour, rye flour, durum semolina, oat products, corn products, pea fibre and starch.

PARRHEIM FOODS (P&H MILLING GROUP) 817 48th St. East, Saskatoon, SK S7K 0X5 Tel: 306-931-9911 Fax: 306-931-1655 e-mail: gohara@phmilling.com website: www.phmilling.com contact: Glenn O’Hara. Products: Specialty products for the Pizza industry such as Pea flour concentrates (starch, protein, flour and fibre) - both conventional and organic. Barley flour and betaglucan concentrated flour as well.

MILLING GROUP

P& H MILLING GROUP - CAMBRIDGE 140 King Street W., Cambridge, ON N3H 4T3 Fax: 519-653-2125 Toll Free: 1-800-621-0588 contact: Don Silk, dsilk@phmilling.com Products offered: Pizza Flours, Special Blended Flour, Whole Wheat Flour, Organic Wheat Flour Available in bulk, paper bags or totes. Available as private label or branded. Other products include wheat bran, white whole wheat flour, rye flour, durum semolina, oat products, corn products, pea fibre and starch.

MILLING GROUP

P & H MILLING GROUP- MONTREAL 380 Oak Street, Montreal, QC, H3K 2G2 Tel: 514-934-3234 Fax:514-934-5069 Toll Free: 1-866-934-3234 e-mail: gboutet@phmilling.com; mduval@phmilling.com contact: Guy Boutet: 514-934-1443 Products Offered: Pizza flours, organic flour, enriched flours, no-time flours, natural flours, whole wheat flour, cracked wheat, farina, wheat bran, whole grain; Pizza mixes and custom-

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 contact: Kristine Marchetti Offers two outstanding, economic, high quality oven choices for your pizzeria. The LP stone conveyor oven and the Spitfire revolving deck oven. High capacity, Low energy costs with excellent results.

PROCTER & GAMBLE 4711 Yonge St., Toronto, ON M2N 6K8 Toll Free: 1-800-465-2945 website: www.pgpro.ca

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

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: donjr@riccofoods.com contact: Don Jr. Pizza & restaurant food needs.

JULY/AUGUST 2012 pizza 29

manufacturers directory e-mail: lwarner@selectfoodproducts.com website: www.selectfoodproducts.com contact: 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 70 years. 100% Canadian owned and operated. SQF level 2 certified.

ROSINA FOOD PRODUCTS, INC. 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 contact: 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.

SHAFER-HAGGART LTD. 1038-1055 W. Hastings Street, Vancouver, BC V6E 4E2 Tel: 604-669-5512 Fax: 604-669-9554 Toll Free: 1-888-779-7111 e-mail: info@shafer-haggart.com website: www.shafer-haggart.com Shafer-Haggart, established in 1934, is a privately owned Canadian corporation, offering a wide selection of Success“ canned fruits and vegetables. Tomatoes, pineapple, olives, artichokes, peppers, mushrooms and more. Private label inquires welcomed.

RUSSELL FOOD EqUIPMENT LTD. 1255 Venables St., Vancouver, BC V6A 3X6 Tel: 604-253-6611 Fax: 604-253-0807 Toll Free: 1-800-663-0707 e-mail: rspeck@russellfood.ca website: www.russellfood.ca R. Speck, Natl. Mgr.; D. Russell, President; R. Meister, Gen. Mgr. Canada wide 14 branch showroom and warehouse distribution. Parts and service network, national buying power, Russell trained sales professionals, innovative food service planning.

SALERNO DAIRY PRODUCTS 20 Morley Street, Hamilton, ON L8H 3R7 Tel: 905-544-6281 Fax: 905-549-1196 Toll Free: 1-800-263-6536 e-mail: hamoffice@salernodairy.com website: salernodairy.com contact: Dino Cortina, Sales Director

SAN BENITO FOODS PO Box 30, 1701 West 16th St., Vancouver, WA 98666 Fax: 360-696-3411 Toll Free: 1-800-291-3862 e-mail: sales@nwpacking.com website: www.theneiljonesfoodcompany.com contact: Matt Jones, Steve Hundt

SARDO SALES INC. (MARIO SARDO SALES INC.) 99 Pillsworth Road, Bolton, ON L7E 4E4 Tel: 905-951-9096 x 314 Fax: 905-951-0372 Toll Free: 1-866-591-0960 e-mail: marcia@sardofoods.com website: www.sardofoods.com contact: Marcia Santo x 314 Mario Sardo Sales Inc. is an importer, processor and distributor of olives and antipasti, as well as other specialty type toppings, such as grilled vegetables.

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

30 pizza JULY/AUGUST 2012

SPRINGER’S MEATS INC. 544 Parkdale Ave. N., Hamilton, ON L8H 5Y7 Tel: 905-547-1321 Fax: 905-547-3107 Toll Free: 1-888-824-3012 e-mail: smi@on.aibn.com contact: Walter Mueller, President; John Vanderjagt, Sales Manager

STANISLAUS FOOD PRODUCTS 1202 D Street, Modesto, CA 95354 Tel: 800-327-7201 Fax: 209-522-7519 website: www.stanislaus.com Stanislaus “Real Italian” tomato products are 100% Packed from Fresh Tomatoes, Not From Concentrate. More Independent Pizzerias and Italian Restaurants choose Stanislaus than any other tomato company in the US/CA. TETI BAKERY INC. 27 Signal Hill Avenue, Toronto, ON M9W 6V8 Tel: 416-798-8777

Fax: 416-798-8749 Toll Free: 1-800-465-0123 e-mail: tetibakery@tetibakery.com Franco Teti, CEO; Dino Teti, CGO TFI FOOD EqUIPMENT SOLUTIONS 52 Armthorpe Road, Brampton, ON L6T 5M4 Tel: 905-790-5570 Fax: 905-790-2217 Toll Free: 1-800-387-2529 e-mail: info@tficanada.com OR dgoulet@tficanada.com website: www.tficanada.com contact: Marty Kagan, Director of Sales V.P., Sales & Mktg. An exclusive distributor for the Henny Penny Corporation, Taylor Company and Powersoak. TFI offers a complete line of foodservice equipment and merchandising programs that include concept development and training. THUNDERBIRD FOOD MACHINERY INC. 4602 Brass Way, Dallas, TX 75052 401-17665-66A Ave., Surrey, BC V3S 2A7 Tel: 1-866-764-9377; 214-331-3000; 1-866-7-MIXERS Fax: 214-331-3581; (Wash.) 360-366-0998 Toll Free: 1-866-764-9377; 1-866-7-MIXERS; (Can.) 1-888-839-7789 e-mail: tbfm@tbfm.com; tbfmdallas@hotmail.com website: www.thunderbirdfm.com Main Products/Services: Thunderbird mixers, dough sheeters, meat grinders, bread slicers.

TOMA TEK - (NORTHWEST PACKING) PO Box 30, 1701 West 16th St., Vancouver, WA 98666 Tel: 360-696-0460 Fax: 360-696-3411 Toll Free: 1-800-291-3862 e-mail: sales@nwpacking.com website: www.theneiljonesfoodcompany.com contact: Kelly Jones

TOMLINSON INDUSTRIES 13700 Broadway, Cleveland, OH 44125 Tel: 216-587-3400 Fax: 216-5878-0733

manufacturers directory Toll Free: 800-945-4589 e-mail: aterranova@tomlinsonind.com website: www.tomlinsonind.com contact: Anne Terranova Tomlinson Industries is a leading manufacturer of Richlite pizza peels, servers and boards; and of pizza ovens for baking frozen thin and regular crust pizza.

TYSON FOODS INC. Tel: 905-648-7473 website: www.tyson.com contact: Craig Holloway Fully cooked chicken, pizza crusts, pizza toppings, fully cooked ribs, prime rib, pot roast, fully cooked bacon.

2012

vALLEY METAL PRODUCTS 2912 - 11th Avenue SW, Calgary, AB T2G 3G9 Tel: 403-243-7778

Fax: 403-243-1476 e-mail: sales@valleymetal.com website: www.valleymetal.com contact: David Murray, Production Manager Valley Metal is located in Calgary and serves local, national and international restaurant clients. We supply pizza pans, proofing lids, table pedistals and custom interior metal fixtures. WHYTE’S FOOD CORPORATION INC. 1730 Aimco Blvd., Mississauga, ON L4W 1V1 Tel: 905-624-5065 Fax: 905-624-4033 e-mail: kshelderup@whytes.ca website: www.whytes.ca contact: Karl Shelderup Whyte’s is a major manufacturer/packer/

importer of olives (incl. foil pouches); ready-to-use sauces/condiments/pizza cut pineapples. Our mandate is to exceed your expectations for consistent quality, service and value! WOOD STONE CORP. 1801 W. Bakerview Road, Bellingham, WA 98226 Tel: 360-650-1111 Fax: 360-650-1166 Toll Free: 1-800-988-8103 e-mail: info@woodstone-corp.com website: www.woodstone-corp.com contact: Sales Wood stone offers the most complete line of stone hearth and specialty equipment in the world. From wood and gas-fired stone ovens to tandoor and rotissseries - We have you covered!

buyers guide

PIZZA 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 26.

Automated Liquid Sponge Automated Pizza Equipment Bagel Equipment Bake Sheets Baking Stones Barbecue Equipment Beer Equipment Belting Beverage Dispensers Bins Blenders Broilers Calzone Equipment Can Openers Cappuccino Equipment

Catering Equipment Cheese Handlers Coffee Equipment Conveyors Cookware Crepe Machines Cutting Boards Delivery Vehicles Dishwashing Equipment Dispensers Display Cases Dough Equipment Dough Mixers Espresso Equipment Filter Systems Filters

Food Processors Freezers Freezing Systems Frozen Dessert Fryers Griddles Grinders Heat Lamps Heated Delivery Systems Hot Boxes Iced Beverage Equipment Ice Equipment Infra-Red Lamps Juicers Knife Sharpeners Manual Cutting Equipment

Menu Boards Oven Accessories Ovens Packaging Machinery Packaging Equipment Panzarotti Equipment Pasta Equipment Pizza Making Equipment Plastic Boxes Racks Ranges Refrigeration Systems Refurbished Equipment Restaurant Equipment Roasting Equipment Sanitary Equipment

Scales Shelving Sinks Slicers/Dicers Smokers Stoves Tables Toasters Tortilla Equipment Trays Tunnels Utensils Used Equipment Washers Water Blending Units 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 Foodtools Central Inc. Moretti Forni Quantum Techn. Serv. Russell Food Eqpt. Ltd. BAGEL EqUIPMENT Chesher Equipment Ltd. Dutchess Bakers’ Mach. Co. G. Cinelli-Esperia Corp. Moretti Forni Picard Ovens Inc. Russell Food Eqpt. Ltd. Thunderbird Food Mach. Inc.

BAKE SHEETS Crown Custom Metal Spinning Inc. G. Cinelli-Esperia Corp. Johnson-Rose Inc. Lloyd Industries Inc. McNairn Packaging Mul-T-Mat & Supply Co. Ricco Food Distributor Russell Food Eqpt. Ltd. Valley Metal Products

Earthstone Ovens G. Cinelli-Esperia Corp. Mr. Peel Inc. National Marketing Inc. Pizzaovens.com Russell Food Eqpt. Ltd.

BAKERS BOARDS G. Cinelli-Esperia Corp.

BEER EqUIPMENT Russell Food Eqpt. Ltd.

BAKING STONES AWMCO, Inc.

BELTING Mul-T-Mat & Supply Co.

BARBECUE EqUIPMENT Kendale Products Ltd. Russell Food Eqpt. Ltd. TFI Food Equipment Solutions

BEvERAGE DISPENSERS Alfa Cappuccino Imports Inc. Russell Food Eqpt. Ltd. BINS Johnson-Rose Inc. Russell Food Eqpt. Ltd. BLENDERS Alfa Cappuccino Imports Inc. Chesher Equipment Ltd. Escan Supply Co. Russell Food Eqpt. Ltd. BROILERS Alfa Cappuccino Imports Inc. Escan Supply Co.

Pizzaovens.com Russell Food Eqpt. Ltd. BUCKET OPENERS Russell Food Eqpt. Ltd. CALZONE EqUIPMENT Picard Ovens Inc. Pizzaovens.com CAN OPENERS Pizzaovens.com Ricco Food Distributor Russell Food Eqpt. Ltd. CAPPUCCINO EqUIPMENT Alfa Cappuccino Imports Inc. Faema Canada

JULY/AUGUST 2012 pizza 31

buyers guide CARTS Mr. Peel Inc. National Marketing Inc. Russell Food Eqpt. Ltd. CATERING EqUIPMENT Crown Custom Metal Spinning Inc. Kendale Products Ltd. Pizzaovens.com Russell Food Eqpt. Ltd. CHEESE HANDLERS Chesher Equipment Ltd. Doyon Equipment Inc. / Nu-Vu Foodtools Central Inc. Russell Food Eqpt. Ltd. COFFEE EqUIPMENT Alfa Cappuccino Imports Inc. Escan Supply Co. Faema Canada Russell Food Eqpt. Ltd. Tomlinson Industries CONvEYORS Picard Ovens Inc. Quantum Techn. Serv. Russell Food Eqpt. Ltd. COOKWARE Crown Custom Metal Spinning Inc. Johnson-Rose Inc. Lloyd Industries Inc. National Marketing Inc. Pizzaovens.com Russell Food Eqpt. Ltd. COUNTERS Russell Food Eqpt. Ltd. CREPE MACHINES Alfa Cappuccino Imports Inc. Faema Canada Russell Food Eqpt. Ltd. CUTTING BOARDS Johnson-Rose Inc. Lloyd Industries Inc. Mr. Peel Inc. Mul-T-Mat & Supply Co. National Marketing Inc. Russell Food Eqpt. Ltd. Tomlinson Industries DELIvERY vEHICLES Johnson-Rose Inc. DISHWASHING EqUIPMENT Alfa Cappuccino Imports Inc. Faema Canada Kuhl Corp. Russell Food Eqpt. Ltd. DISPENSERS Quantum Techn. Serv. Russell Food Eqpt. Ltd. Tomlinson Industries DISPLAY CASES Alfa Cappuccino Imports Inc. Chesher Equipment Ltd.

Crown Custom Metal Spinning Inc. Doyon Equipment Inc. / Nu-Vu Kendale Products Ltd. McNairn Packaging Pizzaovens.com Russell Food Eqpt. Ltd. TFI Food Equipment Solutions

McNairn Packaging Russell Food Eqpt. Ltd.

KNIFE SHARPENERS Russell Food Eqpt. Ltd.

FREEZERS Escan Supply Co. G. Cinelli-Esperia Corp. McNairn Packaging Russell Food Eqpt. Ltd.

DOUGH EqUIPMENT Abaro Group Inc. Alfa Cappuccino Imports Inc. Bloemhof Inc. Crown Custom Metal Spinning Inc. Doyon Equipment Inc. / Nu-Vu Dutchess Bakers’ Mach. Co. Escan Supply Co. Faema Canada Foodtools Central Inc. G. Cinelli-Esperia Corp. Johnson-Rose Inc. Lloyd Industries Inc. Middleby-Marshall Moretti Forni Mr. Peel Inc. National Marketing Inc. Picard Ovens Inc. Pizzaovens.com Ricco Food Distributor Russell Food Eqpt. Ltd. Thunderbird Food Mach. Inc.

FREEZING SYSTEMS G. Cinelli-Esperia Corp. Russell Food Eqpt. Ltd.

MANUAL CUTTING EqUIPMENT Dutchess Bakers’ Mach. Co. Foodtools Central Inc. Lloyd Industries Inc. Quantum Techn. Serv. Russell Food Eqpt. Ltd.

DOUGH MIXERS Alfa Cappuccino Imports Inc. Doyon Equipment Inc. / Nu-Vu Faema Canada G. Cinelli-Esperia Corp. Johnson-Rose Inc. Moretti Forni Pizzaovens.com Russell Food Eqpt. Ltd. Thunderbird Food Mach. Inc. ESPRESSO EqUIPMENT Alfa Cappuccino Imports Inc. Faema Canada Russell Food Eqpt. Ltd. EXHAUST vENTILATION Russell Food Eqpt. Ltd. FILTER SYSTEMS Chesher Equipment Ltd. Escan Supply Co. G. Cinelli-Esperia Corp. Russell Food Eqpt. Ltd. FILTERS Escan Supply Co. G. Cinelli-Esperia Corp. Kendale Products Ltd. Ricco Food Distributor Russell Food Eqpt. Ltd. FLAME SEARING EqUIPMENT Russell Food Eqpt. Ltd. FOOD FINISHERS Russell Food Eqpt. Ltd. FOOD PROCESSORS Bonte Foods Limited Chesher Equipment Ltd.

32 pizza JULY/AUGUST 2012

FROZEN DESSERT EqUIPMENT Faema Canada Pizzaovens.com TFI Food Equipment Solutions FRYERS Alfa Cappuccino Imports Inc. Johnson-Rose Inc. Kendale Products Ltd. Pizzaovens.com Russell Food Eqpt. Ltd. TFI Food Equipment Solutions GRIDDLES Alfa Cappuccino Imports Inc. Escan Supply Co. Pizzaovens.com Russell Food Eqpt. Ltd. GRINDERS Alfa Cappuccino Imports Inc. Russell Food Eqpt. Ltd. HEAT LAMPS Chesher Equipment Ltd. MarSal & Sons Moretti Forni Russell Food Eqpt. Ltd. TFI Food Equipment Solutions HEATED DELIvERY SYSTEMS Check Corp. Mr. Peel Inc. Mul-T-Mat & Supply Co. National Marketing Inc. Pizzaovens.com Russell Food Eqpt. Ltd. HOT BOXES Abaro Group Inc. Russell Food Eqpt. Ltd. ICE EqUIPMENT Pizzaovens.com Russell Food Eqpt. Ltd. TFI Food Equipment Solutions Thunderbird Food Mach. Inc. ICED BEvERAGE EqUIPMENT Russell Food Eqpt. Ltd. TFI Food Equipment Solutions INFRA-RED LAMPS Moretti Forni Russell Food Eqpt. Ltd. JUICERS Alfa Cappuccino Imports Inc. Chesher Equipment Ltd. Faema Canada Mul-T-Mat & Supply Co. Russell Food Eqpt. Ltd. TFI Food Equipment Solutions

MENU BOARDS Mul-T-Mat & Supply Co. Russell Food Eqpt. Ltd. Valley Metal Products MOBILE KITCHENS Russell Food Eqpt. Ltd. OvEN ACCESSORIES AWMCO, Inc. Doyon Equipment Inc. / Nu-Vu G. Cinelli-Esperia Corp. Lloyd Industries Inc. Moretti Forni Mr. Peel Inc. National Marketing Inc. Pizzaovens.com Russell Food Eqpt. Ltd. OvENS Abaro Group Inc. Alfa Cappuccino Imports Inc. Chesher Equipment Ltd. Doyon Equipment Inc. / Nu-Vu Earthstone Ovens Escan Supply Co. Faema Canada G. Cinelli-Esperia Corp. Kendale Products Ltd. MarSal & Sons Middleby-Marshall Moretti Forni Mr. Peel Inc. National Marketing Inc. Picard Ovens Inc. Pizzaovens.com Ricco Food Distributor Russell Food Eqpt. Ltd. TFI Food Equipment Solutions Tomlinson Industries Woodstone Corp. PACKAGING EqUIPMENT McNairn Packaging PACKAGING MACHINERY Bloemhof Inc. PANZAROTTI EqUIPMENT Moretti Forni Russell Food Eqpt. Ltd. PASTA EqUIPMENT Faema Canada Russell Food Eqpt. Ltd. PIZZA MAKING EqUIPMENT Abaro Group Inc. AWMCO, Inc. Bloemhof Inc. Bonte Foods Limited Crown Custom Metal Spinning Inc. Doyon Equipment Inc. / Nu-Vu Earthstone Ovens

Faema Canada Foodtools Central Inc. G. Cinelli-Esperia Corp. Johnson-Rose Inc. Lloyd Industries Inc. MarSal & Sons Middleby-Marshall Moretti Forni Mr. Peel Inc. National Marketing Inc. Picard Ovens Inc. Pizzaovens.com Quantum Techn. Serv. Ricco Food Distributor Russell Food Eqpt. Ltd. Thunderbird Food Mach. Inc. Valley Metal Products PLASTIC BOXES Crown Custom Metal Spinning Inc. Kuhl Corp. Russell Food Eqpt. Ltd. RACKS Crown Custom Metal Spinning Inc. Doyon Equipment Inc. / Nu-Vu G. Cinelli-Esperia Corp. Lloyd Industries Inc. National Marketing Inc. Russell Food Eqpt. Ltd. RANGES Pizzaovens.com Russell Food Eqpt. Ltd. REFRIGERATOR SYSTEMS Escan Supply Co. Faema Canada Pizzaovens.com Russell Food Eqpt. Ltd. REFURBISHED EqUIPMENT Alfa Cappuccino Imports Inc. G. Cinelli-Esperia Corp. Russell Food Eqpt. Ltd. RESTAURANT EqUIPMENT Alfa Cappuccino Imports Inc. Chesher Equipment Ltd. Doyon Equipment Inc. / Nu-Vu Faema Canada McNairn Packaging Moretti Forni Mr. Peel Inc. Picard Ovens Inc. Pizzaovens.com Russell Food Eqpt. Ltd. Thunderbird Food Mach. Inc. ROASTING EqUIPMENT Abaro Group Inc. Middleby-Marshall Russell Food Eqpt. Ltd. TFI Food Equipment Solutions SAFETY & FIRST AID Russell Food Eqpt. Ltd. SANITARY EqUIPMENT Chesher Equipment Ltd. Kuhl Corp. Russell Food Eqpt. Ltd.

buyers guide SCALES Dutchess Bakers’ Mach. Co. Foodtools Central Inc. G. Cinelli-Esperia Corp. Johnson-Rose Inc. McNairn Packaging Pizzaovens.com Russell Food Eqpt. Ltd. SHELvING Escan Supply Co. G. Cinelli-Esperia Corp. Johnson-Rose Inc. Mr. Peel Inc. National Marketing Inc. Pizzaovens.com Russell Food Eqpt. Ltd.

2012

SINKS Escan Supply Co. G. Cinelli-Esperia Corp. Pizzaovens.com Russell Food Eqpt. Ltd.

SLICERS/DICERS Alfa Cappuccino Imports Inc. Chesher Equipment Ltd. Foodtools Central Inc. G. Cinelli-Esperia Corp. Lloyd Industries Inc. Pizzaovens.com Quantum Techn. Serv. Russell Food Eqpt. Ltd. SMOKERS Doyon Equipment Inc. / Nu-Vu G. Cinelli-Esperia Corp. Kendale Products Ltd. Russell Food Eqpt. Ltd. STOvES Pizzaovens.com Russell Food Eqpt. Ltd. TABLES Escan Supply Co.

G. Cinelli-Esperia Corp. Johnson-Rose Inc. Pizzaovens.com Russell Food Eqpt. Ltd. Valley Metal Products

Mr. Peel Inc. National Marketing Inc. Ricco Food Distributor Russell Food Eqpt. Ltd. Valley Metal Products

TOASTERS Alfa Cappuccino Imports Inc. Chesher Equipment Ltd. McNairn Packaging Russell Food Eqpt. Ltd.

TUNNELS Kuhl Corp. Moretti Forni Picard Ovens Inc. Russell Food Eqpt. Ltd.

TORTILLA EqUIPMENT Dutchess Bakers’ Mach. Co. Foodtools Central Inc. G. Cinelli-Esperia Corp. Mul-T-Mat & Supply Co. Russell Food Eqpt. Ltd.

USED EqUIPMENT G. Cinelli-Esperia Corp. Moretti Forni Pizzaovens.com Russell Food Eqpt. Ltd.

TRAYS Johnson-Rose Inc. Lloyd Industries Inc.

UTENSILS Johnson-Rose Inc. Russell Food Eqpt. Ltd.

WASHERS Kuhl Corp. Ricco Food Distributor Russell Food Eqpt. Ltd. WASTE DISPOSERS Russell Food Eqpt. Ltd. WATER BLENDING UNITS G. Cinelli-Esperia Corp. Russell Food Eqpt. Ltd. WATER HEATERS Russell Food Eqpt. Ltd. WEIGH SCALES G. Cinelli-Esperia Corp. Johnson-Rose Inc. Russell Food Eqpt. Ltd.

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 26.

Appetizers Dessert Toppings Meat Products Sauces Baking Ingredients Desserts Mexican Products Seafood Baking Powder Desserts (Frozen) Mixes Seasonings Beverages (Cold) Dough Nuts Snack Foods Beverages (Hot) Eggs Oil & Shortenings Soups Bread Products Entrees Olive Oil Soy Products Cheese Fat Alternatives Pasta Products Spices Cheese Alternatives Flavours Pizza Egg Rolls Syrups Chicken Flour Potatoes Tomatoes and Products Condiments Fresh Baked Goods Prepared Foods Toppings Croutons Frozen Baked Goods Pretzels Vegetables Crust Crisper Frozen Pizza Prosciutto Yeast Crust Mixes Garlic Salads Crusts Herbs Salad Dressings Dairy Products Meatballs Sandwich Items 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 Bellissimo Foods Bonte Foods Limited Ricco Food Distributor Saputo Cheese G.P. Sardo Sales Inc. (Mario Sardo Sales Inc.) BAKING INGREDIENTS Canbrands Specialty Foods Lallemand Inc. P & H Milling Group - Halifax Parmalat Canada Parrheim Foods Ricco Food Distributor Saputo Cheese G.P.

BAKING POWDER Lallemand Inc. Ricco Food Distributor Saputo Cheese G.P. BEvERAGES (COLD) Alfa Cappuccino Imports Inc. Continental Food Prod. Inc. Parmalat Canada Ricco Food Distributor Salerno Dairy Prod. Saputo Cheese G.P. BEvERAGES (HOT) Alfa Cappuccino Imports Inc. Faema Canada Parmalat Canada

Ricco Food Distributor Saputo Cheese G.P.

CANDY Saputo Cheese G.P.

Ricco Food Distributor Saputo Cheese G.P.

BREAD PRODUCTS ADM Milling Company Bonte Foods Limited Canbrands Specialty Foods Creative Food Products Ltd. Horizon Milling G.P. Mimi Food Products Inc. P & H Milling Group - Halifax Ricco Food Distributor Teti Bakery Inc.

CHEESE Bellissimo Foods Continental Food Prod. Inc. Parmalat Canada Ricco Food Distributor Salerno Dairy Prod. Saputo Cheese G.P.

BREADING Ricco Food Distributor Saputo Cheese G.P.

CHICKEN Bellissimo Foods Continental Food Prod. Inc.

CONDIMENTS Alfa Cappuccino Imports Inc. Bonte Foods Limited French’s Foodservice Neil Jones Food San Benito Foods Saputo Cheese G.P. Sardo Sales Inc. (Mario Sardo Sales Inc.) Select Food Products Limited Toma Tek (Northwest Packing) Whyte’s Food Corporation Inc.

CHEESE ALTERNATIvES Ricco Food Distributor

JULY/AUGUST 2012 pizza 33

buyers guide CROUTONS Bonte Foods Limited Canbrands Specialty Foods Ricco Food Distributor

EGGS Ricco Food Distributor

CRUST CRISPER Ricco Food Distributor

FLAvOURS Lesaffre Yeast Corp.

CRUST MIXES ADM Milling Company Horizon Milling G.P. Ricco Food Distributor Saputo Cheese G.P.

FLOUR ADM Milling Company Bellissimo Foods Continental Food Prod. Inc. Faema Canada Horizon Milling G.P. Moretti Forni P & H Milling Group - Halifax Parrheim Foods Ricco Food Distributor Salerno Dairy Prod. Saputo Cheese G.P.

CRUSTS Bonte Foods Limited Canbrands Specialty Foods Horizon Milling G.P. Mimi Food Products Inc. Ricco Food Distributor Saputo Cheese G.P. Teti Bakery Inc. Tyson Foods Inc. DAIRY PRODUCTS Bellissimo Foods Ricco Food Distributor Salerno Dairy Prod. Saputo Cheese G.P. DESSERT TOPPINGS Ricco Food Distributor DESSERTS Alfa Cappuccino Imports Inc. Bonte Foods Limited Horizon Milling G.P. Parmalat Canada Ricco Food Distributor Saputo Cheese G.P. DESSERTS (FROZEN) Parmalat Canada Saputo Cheese G.P. DOUGH Bonte Foods Limited Creative Food Products Ltd. Horizon Milling G.P. Lallemand Inc. Lesaffre Yeast Corp. Mimi Food Products Inc. P & H Milling Group - Halifax Ricco Food Distributor Salerno Dairy Prod. Saputo Cheese G.P. Teti Bakery Inc. Tyson Foods Inc.

ENTREES Rosina Food Products Inc.

FRESH BAKED GOODS Alfa Cappuccino Imports Inc. Bonte Foods Limited Canbrands Specialty Foods FROZEN BAKED GOODS Bonte Foods Limited Creative Food Products Ltd. Mimi Food Products Inc. Saputo Cheese G.P. FROZEN PIZZA Canbrands Specialty Foods Mimi Food Products Inc. Ricco Food Distributor FRUIT Neil Jones Food GARLIC Bellissimo Foods Continental Food Prod. Inc. Ricco Food Distributor Salerno Dairy Prod. Saputo Cheese G.P. Whyte’s Food Corporation Inc. HERBS Continental Food Prod. Inc. Ricco Food Distributor Salerno Dairy Prod. Saputo Cheese G.P. MEAT PRODUCTS Alfa Cappuccino Imports Inc. Bonte Foods Limited Burke Corp. Jadee Meat Prod. Ltd. Ricco Food Distributor Rosina Food Products Inc. Tyson Foods Inc.

34 pizza JULY/AUGUST 2012

MEATBALLS Bellissimo Foods Burke Corp. Continental Food Prod. Inc. Ricco Food Distributor Rosina Food Products Inc. Saputo Cheese G.P. MEXICAN PRODUCTS Burke Corp. Saputo Cheese G.P. Shafer-Haggart Ltd. MIXES ADM Milling Company Horizon Milling G.P. Ricco Food Distributor NUTS Ricco Food Distributor OILS & SHORTENINGS Bellissimo Foods Continental Food Prod. Inc. Ricco Food Distributor Salerno Dairy Prod. Saputo Cheese G.P. Sardo Sales Inc. (Mario Sardo Sales Inc.) Whyte’s Food Corporation Inc. OLIvE OIL Alfa Cappuccino Imports Inc. Bellissimo Foods Continental Food Prod. Inc. Ricco Food Distributor Salerno Dairy Prod. Saputo Cheese G.P. Sardo Sales Inc. (Mario Sardo Sales Inc.) Whyte’s Food Corporation Inc. PASTA PRODUCTS Bellissimo Foods Bonte Foods Limited Neil Jones Food Ricco Food Distributor Rosina Food Products Inc. Salerno Dairy Prod. San Benito Foods Saputo Cheese G.P. Toma Tek (Northwest Packing) PIZZA EGG ROLLS Bonte Foods Limited POTATOES Ricco Food Distributor

PREPARED FOODS Alfa Cappuccino Imports Inc. Bonte Foods Limited Ricco Food Distributor Rosina Food Products Inc. PRETZELS Ricco Food Distributor PROSCIUTTO Salerno Dairy Prod. Saputo Cheese G.P. SALAD DRESSINGS Ricco Food Distributor Salerno Dairy Prod. Saputo Cheese G.P. Select Food Products Limited Whyte’s Food Corporation Inc. SANDWICH ITEMS Bonte Foods Limited Sardo Sales Inc. (Mario Sardo Sales Inc.) SAUCES Bellissimo Foods Bonte Foods Limited Continental Food Prod. Inc. French’s Foodservice Harvest-Pac Products Inc. Neil Jones Food Parmalat Canada Ricco Food Distributor Salerno Dairy Prod. San Benito Foods Saputo Cheese G.P. Sardo Sales Inc. (Mario Sardo Sales Inc.) Select Food Products Limited Stanislaus Food Products Toma Tek (Northwest Packing) Whyte’s Food Corporation Inc. SEAFOOD Shafer-Haggart Ltd. SEASONINGS Ricco Food Distributor SNACK FOODS Bonte Foods Limited SOUPS Bonte Foods Limited Ricco Food Distributor Saputo Cheese G.P. SOY PRODUCTS Alfa Cappuccino Imports Inc.

Moretti Forni Parmalat Canada SPICES Ricco Food Distributor Saputo Cheese G.P. SYRUPS Ricco Food Distributor Saputo Cheese G.P. TOMATOES & PRODUCTS Alfa Cappuccino Imports Inc. Bellissimo Foods Continental Food Prod. Inc. Harvest-Pac Products Inc. Neil Jones Food Ricco Food Distributor San Benito Foods Shafer-Haggart Ltd. Stanislaus Food Products Toma Tek (Northwest Packing) Whyte’s Food Corporation Inc. TOPPINGS Bellissimo Foods Bonte Foods Limited Burke Corp. Continental Food Prod. Inc. Jadee Meat Prod. Ltd. Ricco Food Distributor Rosina Food Products Inc. Salerno Dairy Prod. Saputo Cheese G.P. Sardo Sales Inc. (Mario Sardo Sales Inc.) Shafer-Haggart Ltd. Springer’s Meats Inc. Tyson Foods Inc. Whyte’s Food Corporation Inc. vEGETABLES Ricco Food Distributor Saputo Cheese G.P. Shafer-Haggart Ltd. Whyte’s Food Corporation Inc. YEAST Bellissimo Foods Continental Food Prod. Inc. Lallemand Inc. Lesaffre Yeast Corp. P & H Milling Group - Halifax Ricco Food Distributor Salerno Dairy Prod. Saputo Cheese G.P.

2012

buyers guide

PIZZA

SUPPLIES & 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 26.

Advertising Consulting Services Gloves Pizza Pads Advertising Agencies Custom Blending Lids Repairs & Services Advertising Specialties Delivery Systems Lubricants Service Baking Equipment Aprons & Bibs Dinnerware Mats Smallwares Bags Dough Boxes Menu Covers Signs Boxes Educational Materials Napkins Store Fixtures Brushes Forms Oven Mitts Thermometers Buffetware Franchisor Packaging Supplies Trays Cleaning Products Furniture Pan Coatings Cleaning Tools Gases Paper Products 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 Brand Culture Mktg. ADvERTISING SPECIALTIES Brand Culture Mktg. Ricco Food Distributor APRONS & BIBS Johnson-Rose Inc. Russell Food Eqpt. Ltd. BAGS Atech Packaging Check Corp. Continental Food Prod. Inc. Johnson-Rose Inc. McNairn Packaging Mul-T-Mat & Supply Co. National Marketing Inc. Pizzaovens.com Ricco Food Distributor Saputo Cheese G.P. BOXES Atech Packaging Bellissimo Foods Continental Food Prod. Inc. National Marketing Inc. Ricco Food Distributor Saputo Cheese G.P. BRUSHES Johnson-Rose Inc. Moretti Forni Russell Food Eqpt. Ltd. BUFFET WARE Johnson-Rose Inc. Russell Food Eqpt. Ltd. CLEANING PRODUCTS Alfa Cappuccino Imports Inc.

Chesher Equipment Ltd. Procter & Gamble Ricco Food Distributor Russell Food Eqpt. Ltd. Saputo Cheese G.P. CLEANING TOOLS Russell Food Eqpt. Ltd. Saputo Cheese G.P. CONSULTING SERvICES Guelph Food Technology Centre Russell Food Eqpt. Ltd. CONTAINERS Russell Food Eqpt. Ltd. DELIvERY SYSTEMS Check Corp. DESIGN Russell Food Eqpt. Ltd. DINNERWARE Johnson-Rose Inc. Russell Food Eqpt. Ltd. DOUGH BOXES Lloyd Industries Inc. Moretti Forni Mr. Peel Inc. National Marketing Inc. Pizzaovens.com Ricco Food Distributor Russell Food Eqpt. Ltd. EDUCATIONAL MATERIALS Guelph Food Technology Centre

FOOTWARE Russell Food Eqpt. Ltd. FORMS Ricco Food Distributor FRANCHISOR Bonte Foods Limited

NAPKINS Bellissimo Foods Continental Food Prod. Inc. Johnson-Rose Inc. Ricco Food Distributor Russell Food Eqpt. Ltd.

FURNITURE/INTERIORS Pizzaovens.com Russell Food Eqpt. Ltd. Valley Metal Products

OvEN MITTS Johnson-Rose Inc. Mr. Peel Inc. National Marketing Inc. Pizzaovens.com Russell Food Eqpt. Ltd.

GASES Johnson-Rose Inc.

PACKAGING SUPPLIES McNairn Packaging

GLOvES Ricco Food Distributor Russell Food Eqpt. Ltd.

PAN COATINGS G. Cinelli-Esperia Corp.

LABELS Atech Packaging LIDS National Marketing Inc. Ricco Food Distributor Valley Metal Products

PAPER PRODUCTS Continental Food Prod. Inc. McNairn Packaging Ricco Food Distributor Saputo Cheese G.P. PEST & ODOUR CONTROL Mul-T-Mat & Supply Co.

LUBRICANTS Lallemand Inc. Ricco Food Distributor

PIZZA PADS Ricco Food Distributor Russell Food Eqpt. Ltd.

MATS Johnson-Rose Inc. Mul-T-Mat & Supply Co. Pizzaovens.com Russell Food Eqpt. Ltd.

PLATE COvERS Russell Food Eqpt. Ltd.

MENU COvERS Have Our Plastic Inc. (HOP) Johnson-Rose Inc. Russell Food Eqpt. Ltd.

REPAIRS & SERvICES G. Cinelli-Esperia Corp. Russell Food Eqpt. Ltd. TFI Food Equipment Solutions

PRINTING SERvICES Atech Packaging

SERvICE BAKING EqUIPMENT G. Cinelli-Esperia Corp. SIGNS Airflow Signs Impulse Signs Intl. Pacific Sales Mul-T-Mat & Supply Co. My Pizza Promo National Menuboard Sun Bakery Equipment SMALLWARES Johnson-Rose Inc. Moretti Forni Mr. Peel Inc. Mul-T-Mat & Supply Co. National Marketing Inc. Pizzaovens.com Russell Food Eqpt. Ltd. STORE FIXTURES Mul-T-Mat & Supply Co. Russell Food Eqpt. Ltd. THERMOMETERS Johnson-Rose Inc. Mr. Peel Inc. National Marketing Inc. Pizzaovens.com Russell Food Eqpt. Ltd. TRAYS Johnson-Rose Inc. Lloyd Industries Inc. Ricco Food Distributor Russell Food Eqpt. Ltd. Valley Metal Products

JULY/AUGUST 2012 pizza 35

equipMent

Worlds Finest Dough Presses, Divider/Rounders & Dough Dividers

DUT/DM-18

BMIH

MANUAL PIZZA DOUGH PRESS

Manually Operated DOUGH DIVIDER

Dough up to 18” diameter Economically priced

1-9 ounce dough capacity per piece, 36 or 18 at a time.

Dutchess has you covered with dough dividing, rounding and pressing to produce the perfect pizza crust. 1-800-777-4498 sales@dutchessbakers.com www.dutchessbakers.com

gluten-Free

pos sYsteMs “Since we installed SpeedLine, we’ve tripled our sales and lowered our food cost.” - DIANA COUTU, DIANA’S GOURMET PIZZERIA.

Book an online demo today! www.speedlinesolutions.com I 888.400.9185

HeateD DeliverY sYsteMs

ElEctric HotBag DElivEry SyStEm

3x2 ad April 09.indd 1

3/25/2009 9:23:46 AM

No temperature drop from oven to customer • Bag heats to & stays at 160°-175° • Heats from top & bottom

• Lightweight Thermoloft™ nylon

• The original, proven & patented In-store delivery system heats up to 12 HOTBAGS at once.

800-927-6787 www.HotBag.com

Made in the USA by the Check Corporation

36 pizza JULY/AUGUST 2012

Marketing

Consulting serviCes

Double Your Sales Immediately! Learn tips & tricks from a Master Pizzaiolo. Order your copy of Canadian Pizza Baking Champion Diana Coutu's cookbook Passionate About Pizza at www.annexbookstore.com

aDvertising

JULY/AUGUST 2012 pizza 37

pizza on fire

Tom Stankiewicz quipment plays a huge role in operating a successful pizzeria. It is also one of those unavoidable investments that will end up costing you quite a bit of money. However, with careful research, strategic buying and regular maintenance, this crucial investment can help, not hinder, your store’s bottom line. From a pizza store perspective, the list of equipment needed can be very long when you factor in pizza ovens, walk-in coolers, refrigerators, fryers, etc. Anyone who has opened a pizzeria knows that most of the start-up capital is consumed by essential equipment that allows the business to exist. Some restaurant owners refuse to update their equipment and strongly believe that they need only replace it when it breaks. That philosophy makes sense in certain situations, for example, when the equipment is very unique and almost impossible to replace. In this case, it might mean that replacing it will cost a lot of money and it just makes sense to use it until it gives up on its own. On the other hand, you need to consider that old equipment might be cutting into your profits. If you are spending money on repairs once a month, this equipment definitely needs to be added to the list of replacements. Old equipment is not energy efficient. This is one reason for a constantly increasing electricity bill. Even if you implement various energy-saving measures, you will only notice a true difference once the old equipment is gone. My advice is to look for energy-efficient equipment, so running refrigerators don’t cost you more than is necessary. It’s true that the initial cost for new equipment is considerable, but in the long run you will get your money back. A few years ago energy-efficient equipment wasn’t as popular as it is today, so for some

38 pizza JULY/AUGUST 2012

The unavoidable investment business owners covering the high cost get is to shut off the equipment and give it was just not realistic. Today, the prices are a good, thorough cleaning. For example, more comparable and a lot more people pizza ovens should be shut down about are purchasing energy-efficient units. three times per year and all the insides Once you decide that it’s time to open cleaned. The same goes for refrigerator your wallet and replace some equipment, units. It’s important to clean the dust of you will find the best deals are for the the radiator and condensers. Most of the pieces between one and time this is exactly what two years old that come causes the refrigerators to with a warranty. You will stop working. It’s true that pay considerably less than Your used equipment the initial if you were purchasing a can be resold for parts or as brand new unit. The warwhole units. You can deficost for new ranty gives you this extra nitely try selling it directly equipment is peace of mind that if someto the buyer by simply thing breaks the warranty placing an advertisement considerable, is still active. In this situain a newspaper or online but in the long tion, you win on both ends. classified section. Another You’re saving money plus run you will get option would be to sell you get a safety net if some your used equipment to a your money part stops working. business that specializes in When the equipment selling it. If you’re busy and back. has been used for just a don’t have time to deal with few years, it’s best to ask buyers, then this is a handy for a copy of maintenance alternative. records. Some sellers will Do some research beoffer them up front as a sort of guarantee fore you buy new equipment for your that the equipment has been looked after pizza store. Learn about the average by professionals. For a buyer, maintenance price for the unit you plan to buy, so you records offer a quick reference check, as don’t overpay. Look at the pros and cons you can call the company with a specific for buying new versus used equipment; serial number and ask for repair details. this strategy can save you money that, That ability will allow you to make an in- in turn, can be invested somewhere else. formed decision about your purchase and Lastly, buy only equipment that you will possibly give you some leverage to bargain need to run the business. Don’t buy five for a lower price. fryers because you think you will need Once you have the equipment, the them. Wait until you see that they are most crucial part of maintenance is to necessary. In the meantime invest your keep it clean. You would be surprised how money in activities that build a bigger many people forget about it. It goes with- customer base. • out saying that at the end of the closing shift the pizza store goes through regular Tom Stankiewicz has been in the pizza business for more than 15 years. He has been the proprietor of Bondi’s cleanup to get ready for business the next Pizza in London, Ont., since 2000, and is president of the day. The part that many of us tend to for- Canadian Pizza Team.

The Taste of Excellence We know quality is as important to your business as it is to ours. That’s

www.saputofoodservice.ca

why at Saputo, we’re dedicated to excellence in every mozzarella product we produce. Whether block, shred, diced, or IQF, Saputo Mozzarella delivers the high-quality flavour, appearance and texture you expect. Offer your customers the taste of excellence. Offer them Saputo. VancOuVer

(604) 946-5611

TOrOnTO

(905) 264-7600

darTMOuTh

(902) 468-5700

edMOnTOn SaSkaTOOn

(780) 468-5811

OTTaWa

(613) 741-9718

MOncTOn

(506) 859-8888

(306) 931-0040

MOnTréal

(514) 747-0303

ST. JOhn’S

(709) 753-3943

WInnIpeg

(204) 987-6345

Québec

(418) 651-5220