PZ - July - August 2021

JULY/AUGUST 2021

CANADIANPIZZAMAG.COM

BE INSTA-WORTHY! Tips and strategies for building your pizza brand on social media

Inside: Canadian Pizza Virtual Summit and Competitions details!

P.15 Zucchini flower pizza from Kesté!

P.16 Key checklists to run your pizzeria like a top

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JULY/AUGUST 2021 Vol. 27, No. 4

DEPARTMENTS 6

From the Editor Pizza competitions!

8

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

14 The Pizza Chef Fall and winter pizzas

10

16 Making Dough Checklists for your pizzeria

26 Guest Column How to prevent employee burnout

ONLINE Podcast: Integrating your own in-house digital tools with thirdparty services Mo Chaar, Chief Commercial Officer of Givex, joins us in a podcast to talk about how in-house digital systems can work alongside third-party delivery services to give you, an operator more control over customer service and loyalty.

You’ll find our chat with Mo under “Podcasts” at canadianpizzamag.com!

CONTENTS COVER STORY

10 Be Insta-worthy!

Tips and strategies for building your pizza brand on social media

By Andrew Hind

8

CANADIAN PIZZA · July/August 2021

BOTTOM PHOTO: © FPWING / ADOBE STOCK.

How to create change and break down barriers in your pizzeria

By Naomi Szeben

15 Zucchini flower pizza Gianluca Esposito of Montreal’s Kesté! shares his idea for a summery pizza topping

By Gianluca Esposito

ON THE COVER Do you really need to add one more thing on your plate? If that one thing is establishing a robust and engaging social media presence, then the answer is yes. Andrew Hind has tips for building your pizza brand on social media. See story on page 10.

PHOTO COURTESY BLUEBIRD CAFÉ AND GRILL

12 Inclusive kitchens

15

18 Virtual pizza competitions!

Are you keen to show off your pizza and pizzeria?

Enter our virtual competitions and attend the Canadian Pizza Virtual Summit in October to see the winners announced!

20 Buyers Guide and Manufacturers Directory

CanadianPizzaMag.com

3

FROM THE EDITOR’S DESK

BY COLLEEN CROSS

July/August 2021, Vol. 27, No. 4

Is your pizzeria sustainable?

Y

our pizzeria survived the pandemic.

Knock on wood. Maybe you pivoted to curbside pickup, launched new delivery methods, diversified your business model and managed to thrive financially as 2020 turned into 2021.

But is your business stronger, better – the best it can be?

After the initial cold fear eased into 24-7 uncertainty, many small business owners said the pandemic sharpened their priorities. Many said they became less materialistic. They cared more about their fellow humans. They appreciated the beauty of nature.

For restaurant owners, this prioritizing also took the form of taking care of loyal existing customers, partnering with local businesses, tightening health and safety protocols, and streamlining menus to what sells and what travels well.

The cream will rise to the top, it’s often said. And plenty of industry leaders predicted this pandemic would change the industry for the better – some touted moving from tipping to paying a living wage, others talked about creating a more inclusive work culture (see “Inclusive kitchens” in this issue). But if your business was not one of 3,000 unfortunate restaurant locations that closed in 2020, have you come out of this an improved business?

Are you more focused on what you want your business to stand for? You have sustained, but is your business sustainable in every sense of the word?

Sustainability covers many facets of your pizzeria. The most obvious is your kitchen. Are you using recyclable or compostable products and demanding the same from suppliers?

The federal government plans to ban use of certain single-use plastics by 2022. It is focusing on specific products commonly found littering the environment, known or suspected to cause environmental harm and not easily recyclable: checkout bags, stir sticks, beverage six-pack rings, cutlery, straws and food packaging made from plastics that are difficult to recycle. Banned plastics must be replaced with reusable products or materials that are easier to recycle.

Although products that perform an essential function, such as for health or safety, and/or have

no viable existing alternatives will be exempt, the move will force this industry to take steps in the direction of environmental responsibility. Producer responsibility is expected to put the onus on manufacturers to do better for the environment.

Restaurant operators and purchasers can have a role by demanding cleaner, responsibly sourced products. For ideas and help with certification, talk to LEAF (Leaders in Environmentally Accountable Foodservice) or visit leafme.org/greenrestaurants.

Sustainability can also mean your staff and your community. Are you taking care of the needs of your team – including their mental health and well-being? Are you taking care of yourself by mentoring staff and delegating tasks? If you’re not treating people as the important resource they are, the dire labour shortage may hit you hard.

Sustaining your community has become a rallying cry. Are you buying from local vendors where possible to keep our carbon footprint low? Are you promoting other local businesses whenever possible?

There are some great role models out there.

UNA Pizza + Wine in Calgary strongly supports environment, staff and community. Management promotes causes that are important to its employees and has a program that pays staff to upgrade their culinary skills abroad. They constantly collaborate with small local breweries and ingredient suppliers. They have developed a butchery program to supply all of their needs.

Successful U.S. chain MOD Pizza has a refreshing focus on employees and their needs. MOD runs several programs to help employees reach their financial goals and take care of their mental health.

MOD welcomes people “who want an uplifting environment for their first job, who have a positive attitude and make an immediate impact, who’ve faced traditional barriers to employment, who live with Intellectual and Developmental Disabilities or who identify as LGBTQ.” Check out their website for some inspiring but concrete staff-centred ideas to help you face the labour crunch.

Many operators have put more stock in planning ahead. Are you doing everything you can help your pizzeria live your values and run independently for years into the future?

2020 brought our values into focus. Let’s keep them front and centre. | CP

6

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EDITOR Colleen Cross ccross@annexbusinessmedia.com 519-428-3471 ext. 261 SALES MANAGER Stephanie Jewell sjewell@annexbusinessmedia.com 705-826-2254 ACCOUNT COORDINATOR Kathryn Nyenhuis knyenhuis@annexbusinessmedia.com 416-510-6753 MEDIA DESIGNER Curtis Martin GROUP PUBLISHER, VP SALES Martin McAnulty mmcanulty@annexbusinessmedia.com

COO Scott Jamieson sjamieson@annexbusinessmedia.com

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canadian_pizza_magazine July/August 2021 · CANADIAN PIZZA

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INTERNATIONAL EVENTS

HostMilano and Tuttofood to hold dual in-person shows in Milan From Oct. 22-26, the well-established HostMilano and Tuttofood shows will welcome the world to Fieramilano in Milan, Italy, to highlight food and hospitality trends. Companies and associations from around the world will showcase the knowhow and best practices of their members, exhibitors, buyers and speakers.

As of July, over 1,000 exhibitors from 40 countries had confirmed their participation.

The focus is on safety, sustainability, technology and innovation. Topics include the Internet of Things, energy saving, green awareness, the circular economy, security, hygiene, rethinking formats and spaces, and adopting new materials and new approaches for out-of-home hospitality.

Organizers have strict measures in place that are tested and 8

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designed to make this a safe event using its proprietary “Safe Together protocol covering access procedures, management of the exhibition areas, including sanitation, and protective measures during the visit.

This year the trade show will focus on safety and quality, organizers said in a news release.

This includes not only the products, but also the environments in which they are enjoyed. According to experts, consumers in the next few years will choose those restaurants, bars, bakers and pastry shops that are able to gain their trust not only in their products but also in the technologies adopted to keep their spaces safe. Organizers advise, “Operators must be able to change their view of security and safety, starting to consider security not as a cost, but as an investment for the future, to be invested in through continuous training and compliance with certified sanitation protocols.”

The Smart Label Host Innovation Award will return.

This is a competition open to all companies and is judged by

ON THE WEB Mi’kmaw-owned pizza shop turns away $10 bills featuring John A. Macdonald; Pizza Pizza launches beer service in Winnipeg and Hamilton, Ont.; RC Show to be live in 2022 | FOR MORE PIZZA NEWS, check out our website, canadianpizzamag.com

a jury of university lecturers and international experts. In the past, more than 150 awards and 20 special recognitions have been presented.

HostMilano will feature over 800 events covering all of the exhibition’s pavilions, including “Pasticceria di Lusso nel Mondo” (Luxury Confectioners around the World) by Iginio Massari – in the presence of renowned pastry chefs – and the international championships organized by the FIPGC International Pastry, Ice Cream and Chocolate Federation.

Within the Bread, Pizza, Pasta pavilion, visitors will find the Bakery Academy, the Panettone World Championship featuring the Maestri del Lievito Madre (Mother

Yeast Masters), seminars on the future of hospitality from the Horeca Digital Academy, organized by the Professional Chefs’ Association and Foodservice Consultants Society International. Design Talks will help get attendees up to date on topical issues and trends.

Tuttofood 2021, an agri-food exhibition, will focus on quality.

Exhibitors include ICE, Apci, Assica, Dolce Italia, FederBio, IRi, Netcomm, Pasta Italia, Retail Institute Italy, Unione Italiana Food, UnionAlimentari, Unas, Unione Italiana Vini, and DNV, specialists in food and beverage certification.

For more information, visit https://host.fieramilano.it/en. and https://www.tuttofood.it/en/

CREDIT: PHOTO COURTESY HOSTMILANO.

INDUSTRY NEWS

July/August 2021 · CANADIAN PIZZA

INDUSTRY NEWS

AUTOMATION

Winnipeg’s Carbone Restaurant Group to scale up with ghost kitchens and pizza robotics concepts Carbone Restaurant Group Ltd., a Winnipeg-based franchise restaurant group, will use $2.5 million in financing to scale up its ghost kitchen brands, bricks-and-mortar franchises and robotics concepts.

With four active locations and more than 10 locations in early development, the group plans include opening more than 100 kitchens and restaurant franchises over the next several years.

“This strategic investment will allow us to take CRG to new heights and capitalize on our business development plans,” said Benjamin Nasberg, founder and chief executive officer.

The financing, led by Gravitas Securities Inc., comes on the heels of the group securing new development and franchising partners across Canada for its “Fast Fired by Carbone” quick-service restaurant pizza franchise concept.

DRIVE-THRU CONCEPT

Drive-thru pizzeria with airline-themed entertainment experience opens in Henderson, Nev. B.A.R (Bar and Raised) owner Scott Godino Jr. and partner Anthony E. Zuiker, creator of the CSI Crime Scene Investigation TV franchise together have opened a fast-casual pizzeria drive-thru with an interactive entertainment experience mimicking an airline flight in Henderson, Nev. Fly Pie combines its menu CANADIAN PIZZA · July/August 2021

with family-friendly immersive entertainment to give customers a safe, fast experience from “takeoff” (ordering) to “landing” (receiving their order) to enjoying their meal, the partners said in a news release. Customers then drive towards the pick-up window, featuring original characters created by Zuiker, and brought to life by Tremblay Bros. Studios.

The characters tell fun and inspiring stories as scents such as pizza, cinnamon and bacon (inspired by menu items) fill the air in the drive-thru tunnel.

The concept has an “Art Wall” where local graffiti artists paint something new every three months and its own TikTok and Character Walls, complete with multiple backgrounds, where patrons can take selfies with the Fly Pie characters.

CONSOLIDATION

Recipe Unlimited to sell Milestones to Foodtastic Recipe Unlimited Corporation announced it will sell the assets of its Milestones restaurant brand to Quebec-based Foodtastic Inc. Peter Mammas, president and chief executive officer of Foodtastic, said, “We look forward to welcoming all our new franchisees, teammates and customers.

This acquisition is consistent with our strategy of acquiring quality Canadian brands with growth potential, and we are excited to introduce Milestones to the Quebec market.”

Founded in 1883, Recipe Unlimited Corporation franchises and/or operates Swiss Chalet, Harvey’s, St-Hubert, The Keg, Montana’s, Kelsey’s, East Side Mario’s, The Burger’s Priest, Fresh and other concepts.

MIXER GIVEAWAY

Hobart to present customized mixer at Pizza Expo Commercial food equipment manufacturer Hobart is keeping up the tradition this year at the International Pizza Expo. During the show in Las Vegas, Aug. 17 to 19, Hobart will once again

give away a custom-designed Legacy HL662 Pizza Mixer valued at $20,000.

This year’s custom design pays homage to the speed and power of the Legacy HL662 Pizza Mixer – a 60-quart machine designed to deliver consistency for demanding dough production.

Hobart will unveil the mixer at its booth on the first day of the show.

BY THE NUMBERS

Restaurants’ response to the pandemic Restaurant Canada’s 2021 Restaurant Outlook Survey offers insights into challenges faced by the restaurant industry over the past year, including impact on sales, how restaurants changed and what their plans are for the future. Looking to the future, nearly seven in 10 respondents said that paying down the debt they accumulated during the pandemic will be the number 1 priority for their food-service business. Many expect that reducing operating costs and bringing back/finding new staff will be the biggest challenge for their business.

Labour differs greatly between segments: After being forced to lay off employees, 63 per cent of table-service restaurants will make bringing back/finding staff a top priority compared to 49 per cent of quick-service restaurants.

Restaurants have responded in different ways to pandemic restrictions:

6 in 10

37%

table-service restaurants offered takeout and delivery of alcohol for the first time during the pandemic

of operators added new technology such as a QR code-accessible menu

1 of 3 of restaurants expanded their existing outdoor dining area

1 of 2 of operators implemented online ordering from their restaurant website or app

18% of operators began selling meal kits

13% of operators sold groceries

Source: Restaurant Outlook Report 2021, Restaurants Canada CanadianPizzaMag.com

9

COVER STORY

BE INSTA-WORTHY!

BY ANDREW HIND

M

any pizzerias are run by small-business owners, people whose time is stretched thin by the myriad demands of operating a restaurant. Do they really need to add one more thing on their plates? If that one thing is establishing a robust and engaging social media presence, then the answer is yes.

“Social media is the way people connect and seek information today.

As a marketing tool it is invaluable as it allows you to directly speak to your consumer in the fastest way possible,” explains Bruce Irving, founder of Smartpizzamarketing.com. “Social media is vital to success in today’s marketplace. 2020-21 proved it; even companies that were slow to use social media embraced it during 10

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“You don’t need to be on every platform – it’s better to dominate one or two than to be mediocre at all of them, but to succeed today you do need to be a presence on social media.”

–Bruce Irving

the pandemic as a way of connecting with consumers and remaining front of mind during lockdowns.”

Michelle and Rick Arsenault, owners of Bluebird Café and Grill in Orangeville, Ont., agree. Their business has grown immeasurably since they began creating fun videos for TikTok. “People are on their phones all day, for both entertainment and information, so when we decided we wanted to market ourselves in a new and exciting way while still being authentic to who we are, the videos seemed the perfect choice,” Michelle explains. “We’ve seen our business growing faster than ever since we began last year, despite the lockdowns.”

Not leveraging social media is a missed opportunity. The experts are clear on that. But how does one use

these technologies – Facebook, Instagram, TikTok and others – to grow their business? We’ll try to answer that question in this article.

Getting started “Mastering social media isn’t something that happens overnight. You weren’t born with the knowledge of how to ride a bike, you had to practice in order to improve. The same applies with social media,” Irving asserts.

The social media world is not monolithic. What works in one community may not work as effectively in another. Begin by spending a week looking at what platforms other restaurants in your community are on, how they are using social media, and what kinds of posts get the most engagement. Learn from others and use what you’ve learned to your advantage.

“It will take some time developing content and messaging skills,” Irving explains. “Start with one platJuly/August 2021 · CANADIAN PIZZA

PHOTO COURTESY BLUEBIRD CAFÉ AND GRILL.

Tips for building your pizza brand on social media

COVER STORY

form and practice making content on it. After three months, you’ll have a good base of data about what content people are interested in. Spend the next three months putting into practice what you’ve learned from studying the results of first three.

After six months, you should be pretty competent and can start another platform.”

Be searchable This begins with selecting an easily recognizable username and using relevant business keywords in your profile to help increase search results. Add unique branding and location-specific hashtags to your posts to help customers find you. A few strategically selected hashtags are all you really need: adding half a dozen or more is superfluous, detracts from your post, and suggests not knowing your target audience.

Leverage your employees It’s possible – perhaps even probable – that some members of your restaurant team are more comfortable with social media and more skilled at its use than you are. Use this to your advantage.

“Social media ages up. It begins with younger people and then is embraced by more mature individuals and businesses,” Irving says. “Ask younger generation employees what platforms they use, and how. It will give you a foundation to work with.”

And don’t be afraid to ask for help in crafting postings.

Interact with followers The beauty of social media is it allows businesses to speak directly with consumers. But for any conversation to be rewarding, it must me a two-way street. It’s not enough to post photos. If someone comments on a post, be sure to take the time to respond. Even if someone is simply saying, “I love your pizza,” make the effort to thank them. Creating a true CANADIAN PIZZA · July/August 2021

relationship generates loyalty.

Relationships, in turn, can grow into a community. Encourage this by involving your customers. Challenge them to share photos including your restaurant tag, and reward those who do in some meaningful way – the individual whose post garners the most likes can receive a gift card, for example. Creating a new dish? Ask your customers to name it. In both cases, people will feel compelled to continue following you to learn the end result of the contest.

“We try to be consistent with the timing of our posts,” Rick Arsenault explains. “Business-related posts are done in the morning, fun ones around 9 p.m. when people are winding down for the night and want a bit of entertainment.”

that customers wanted really wanted to get to know us and our staff – the people who took their orders, made their meals and delivered their food.” As part of that initiative, Bluebird Café posts Staff Star Saturdays, where they profile a new employee each weekend.

Irving recommends about 80 per cent of posts should be about what you do, and 20 per cent about you.

“But this is just a loose rule,” he explains. “If you are charismatic and fun, maybe you focus a bit more on yourself. You’ll find the right balance for your own business based upon engagement feedback.”

Stay on brand

In the social media era, it’s not enough for any restaurant to simply serve food that tastes good. It has to look good – no, it has to look great – as well. The reason is twofold. First, you’ll want to post enticing photos on your various social media feeds.

Additionally, dishes that are a feast for the eyes will have patrons taking photos and sharing them on their own accounts, reaching far more potential customers than you ever could on your own. In the Instagram era, you may need to improve your décor too.

It’s important that posts stay on brand, both in terms of voice and appearance. Just as you want consistency of food and service, so too should you strive for consistency on social media. While you naturally want some variety on what you post, you can’t be haphazard and expect positive results.

Make sure you know what you want your focus to be – whimsical video stories, beautiful photos of dishes, behind-the-scenes tutorials – and gear your social media marketing efforts to that end. Clarity is vital.

“If I were to go to your Instagram, I should easily see what it is you do: the type of food you serve, the atmosphere, the brand of your establishment,” says Irving. “It should be unmistakable.”

Get personal

Have fun

Social media certainly can be leveraged to highlight specials of the day and showcase your menu. But if that’s all you’re doing, you’re missing out – and so too are your customers.

Instead, use social media to introduce yourself to viewers.

“We started doing videos to showcase who we are,” Rick Arsenault says. “People already know what we do and what we offer. We found

Finally, have fun. Social media is an opportunity to express yourself, to engage with the public, to share some of the passion you find in being a restaurateur.

“We’re in the business of making people happy,” Michelle Arsenault explains. “People have commented that our videos brighten their day or make them laugh. That’s what hospitality is all about.” | CP

Make dishes Insta-worthy

WHAT SOCIAL MEDIA CAN DO FOR YOUR PIZZERIA Social media is a powerful tool for advertising your restaurant. Used effectively, it will engage followers, increase your customer base and elevate profits.

CanadianPizzaMag.com

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Naomi Szeben is editor of sister publication Bakers Journal, where this article first appeared.

PROFILE

INCLUSIVE KITCHENS How to create change and break down barriers in your restaurant

BY NAOMI SZEBEN

C

anada is made up of many cultures and diverse backgrounds, but systemic racism is still omnipresent in our kitchens and restaurants.

In March, Restaurants Canada hosted a panel featuring some of Canada’s best-known BIPOC food experts to talk about how they experienced the devastating effects of racism and give advice on how to break down barriers and biases.

On the panel were Suzanne Barr, chef, social advocate and author; Eden Hagos, founder of Black Foodie; Roger Mooking, celebrity chef, TV host, cookbook author and recording artist; Joseph Shawana, chair of Indigenous Culinary of Associated Nations and professor at Centennial College.

Replace tipping with living wage The issue of abolishing the practice of tipping in order to establish a living wage for restaurant and bakery workers was discussed. Suzanne Barr observed the first place to start would be ensuring everyone in the food industry has a living wage. “We all have a role. We have a part to play in it, and we need to start to look 12

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at these issues head on and not be scared. Just know that we’re not going to always get it right, but it’s one step at a time.”

Offer training, advancement Roger Mooking observed, “I’ve been cooking in restaurants since I was about 15 years old, and I tell you, usually, I was the only black person in the kitchen… There was an era in restaurants right during the ’80s and ’90s, that the Sri Lankan people would be running the dishes, they would have a whole system for prep cooking, but they would never get to the level of first cook, sous chef, head chef.”

“I used to work in a very prominent hotel in Toronto. One day I looked on the job board of all the chefs in this organization globally.

And not one of these people looked like me at all. I knocked on the chef’s office and I said, ‘You know chef, I know that there’s hotel operations in the Caribbean: There’s a lot of black people in the Caribbean, but when I look on the board, I don’t see anybody who looks like me…what’s up with that?’

“And I’ll never forget this: He said to me, ‘It just seems like y’all are not that interested.’ That was a moment that solidified the situation to me.

Well, clearly I just have to build my own joints and take it from there, because it’s just never going to happen.”

Eden Hagos added, “More often than not, you’re just not hired. You’re not promoted, you’re not considered for campaigns.”

Moderator Philman George, Eden Hagos, Roger Mooking, Joseph Shawana and Suzanne Barr shared their experiences and advice on tackling systemic racism in the food industry during a panel at the Restaurant Canada Show in March.

Cultural erasure Hagos noted that many restaurants display a bias when serving BIPOC clients, and she often was treated with indifference or disdain. “I was made to feel like I didn’t belong. Or, like I wasn’t a good customer just because I was black, and so there were a lot of assumptions about me, like the thought that I wouldn’t tip, or that I wouldn’t pay. So many things like that are just inherently racist.”

Hagos added, “I started diving deeper into the food arena, and learning about the marketing campaigns and how people pitch products, or even tell stories around food, you just see how much erasure happens.

I think that Canada is great at erasing…I think that’s what the bigger issue is when our food isn’t represented, like roti.” Hagos added that when attempting to discuss or promote Caribbean food, there was resistance. White restaurateurs and chefs often express unwillingness to prepare or price food July/August 2021 · CANADIAN PIZZA

PROFILE management make an impact and change the systemic structures in our industry?”

Barr advised, “I think it really comes down to being persistent about the things that you know are important in life, and stand behind your passion. And I think when we think about solutions and we think about fundamental steps that we can start taking to actually start making some real changes, I think we need to stop diversity hires.”

Let your food tell a story Shawana added that one of the reasons he moved to the education sector was to educate the youth and the children who will one day be part of the food business’s culture. “It’s not just tacos and bannock.” He wants diners and restaurants to be aware of the significance of certain food behinds trends. “The storytelling is a major role in how we can overcome racism, whether it’s in our generation, or my son and his generation.” | CP

TASTE

for Caribbean or African dishes, arguing that clients would not be willing to pay for upscale versions of the same meal.

“Part of the way to change that is to have is to have our foods represented, have our stories and our chefs represented, so people have a different narrative of our cuisine.”

Unfortunately, culinary racial bias exists for Indigenous chefs and clients. Chef Joseph Shawana recalls times he was in culinary school when fellow students would grab his hair as he was cooking. “When I moved to Toronto to further my culinary career, I felt [racism] was a prevalent thing, but growing up the way I did, I grew thick skin. I knew how to stay true to myself and focus.” Shawana observed that there was a lot of systemic racism still built into culinary schools’ curriculums. “We all have to work twice as hard, three times as hard, to get where we want. Unfortunately, right now that’s the way the world works and it’s about little changes that are going to happen.” Shawana said that despite the prejudices that still exist, he’s “very proud” to have come to Toronto. “It’s a very multicultural city.”

Shawana added that bias discussions in culinary schools and public forums are part of an evolutionary process. “I feel like we are on track to get toward a conversation to tell our stories. As long as we can tell our own personal stories, it will help at least one person get through one day, from an offhand comment from a chef or even someone less senior than they. [Racism] is a very hard subject to talk about, but it is a subject that needs to be dealt with every single day.”

Mooking expressed frustration at pitching global cuisine menus to be met with indifference or rejection. “I’m trying to tell a story on the plate. I’m always presenting recipes that tell those stories. On the surface [companies] come and they say, ‘Yeah, we come to you because you can represent all these things…and it’s cool and that’s what we want.’ And then you give them that. And then they say, ‘Yeah, but can you do a grilled cheese or a hamburger?’” Mooking stated how important it is to present culturally diverse menus and bring them to the public at large so kids growing up knowing there is more to food than “mac and cheese.”

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Create and listen to a diverse team Suzanne Barr, who won the Social Advocate award, was asked, “How can restaurant CANADIAN PIZZA · July/August 2021

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THE PIZZA CHEF

Diana Cline is an award-winning pizza chef, a partner with Diana’s Cucina & Lounge in Winnipeg. In addition to creating award-winning recipes, Diana is a consultant to other pizzeria owner/operators in menu development, creating operational systems and marketing to help operators grow their business strategically. Contact her at diana@dianascucinaandlounge.com.

BY DIANA CLINE

Fall and winter pizzas

T

his time of year, I find that, much like the weather, many of my regulars’ preferences change. While there are a set of pizzas that are always in the Top 5 most-ordered pizzas each week, others are more popular depending on the season.

Consider featuring certain specialty and combination pizzas to tie in with the time of year.

With Canadian Thanksgiving right around the corner, what kind of combination pizzas might be a good fit? I’ve seen some tasty-looking turkey, stuffing and cranberry pizzas, where gravy, instead of marinara, is used for a sauce base. You should consider your market, for instance, in Winnipeg, Kubasa, farmer sausage, garlic coil sausage and perogies are popular items found on dinner tables, especially around this time of year. I created a perogi pizza for our menu back in fall 2008 and featured it for three months. It was quite bold at the time. But customers loved it! And we have several specialty pizzas with a locally sourced farmer sausage that are quite popular.

For Halloween you could bring on the horrific “candy corn” novelty pizza, by all means, but I’m betting most of us independent pizzeria owners would rather serve something delicious. I like to use colours of the season, or holiday: black olives and orange peppers, or a buffalo-style chicken with Cheddar cheese seems fitting for a spooky month theme. A well-meaning friend suggested I create a “blood-and-gore” pizza, but I haven’t yet felt inspired to do so. I guess it could be very popular, or it could just “look” super gross, and only 10-year-old boys will order it. Also to note, there have been some interesting pizzas with prepared and seasoned pumpkin and/or squash, as a topping, that may be well received at this time of year.

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I like incorporating our existing ingredients in different ways, combining sauces and toppings to create something new.

During the fall and winter months, I’ve noticed that our heavier topped pizzas are more in demand. When I create new specialty pizzas, typically ones that I call “stick-to-your-ribs” style pizzas, they are well received in these seasons. I think it has to do with our innate desire to make sure we’re prepared for cooler temperatures and eat heartier meals. Not necessarily because we’re all planning on hibernating, but rather because we expect the additional calories are needed to maintain our stamina and health in the colder months. I’ve also noticed that anything with some heat, like a spicy sauce, or specialty pizzas with hot banana or jalapeno peppers, or a hot salami or capicolla are welcomed pizzas during these seasons.

Maybe you’re thinking of spicing things up on your menu but wondering where to start. Personally, I like incorporating our existing ingredients in different ways, combining sauces and toppings to create something new. Often I’ll bring in a new ingredient and use it in a few different specialty creations for a trial period.

That way I can still keep our inventory items in line, while gauging how popular a new ingredient might be, and whether it deserves a permanent spot on the menu.

Don’t forget to show some love to your vegetarian clientele! Things like zucchini, corn, different styles of mushrooms and tomatoes are usually available in abundance and when you season them with olive oil and herbs and roast them up before topping, they’re quite satisfying. Paired up with a feta, or goat cheese, they’re sure to please!

Here are some suggestions for your fall and winter pizza menu that are popular on mine: Country Fire: Olive Oil & Herbs sauce, buffalo chicken breast, jalape-

no peppers, (local) farmer sausage, minced garlic, onions and mozzarella cheese.

Sweet’n’Spicy Divine Swine – International Polynesian Inspired Pizza: Marinara, dry cured pepperoni, pineapple, barbecue pulled pork with a splash of hot sauce, mozzarella and medium sharp Cheddar cheeses.

Sriracha-ZZA aka The Rooster Pizza – International Mandarin Inspired Pizza: Olive oil and herbs sauce, sriracha chicken breast, hot banana peppers, baby corn, minced garlic with Monterey Jack and mozzarella cheeses.

The Couch Potato: Olive Oil & Herbs sauce, Garlic’n’Chive Havarti and mozzarella cheeses, teriyaki fried onions, seasoned beef, strip bacon, seasoned fries and drizzled with ranch dressing.

Cucina’s Choice marinara, Capicolla ham, oven roasted red peppers, all beef Italian meatballs & strip bacon with mozzarella & medium sharp cheddar cheese.

Spicy Beast: Guaranteed to make you sweat! Marinara with a splash of hot sauce, Cajun chicken, jalapeno peppers, hot banana peppers, spicy sausage, hot and spicy beef, with extra Cheddar and mozzarella cheeses.

Buffalo Chicken Club: Marinara, Cajun chicken fingers, strip bacon, Roma tomatoes with Cheddar and mozzarella cheeses.

Farm Boy: Marinara, chicken fingers, strip bacon, caramelized onions, extra cheese blend of mozzarella and Garlic’n’Chive Havarti, topped with crispy fried onions.

Sweet and Spicy Farmer Olive Oil & Herbs sauce, Monterey Jack and mozzarella cheeses, local farmer sausage, pineapple, jalapenos and honey drizzle.

I hope these creations inspire you to expand your menu over the next few months. There’s nothing quite like bringing on a new specialty pizza that your customers rave about. | CP

July/August 2021 · CANADIAN PIZZA

RECIPE

BY GIANLUCA ESPOSITO, KESTÉ

Zucchini Flower Pizza

products when I can.”

He describes elements of his summery pizza: “Ricotta, fior di latte, basil, black pepper, fresh smoked mozzarella (known as “la provola fresca” in his hometown, Naples), and mortadella on top afterwards.

“People love it. It’s a cool ingredient that gives a pizza flavour and colour,” he says.

“You have the bite of fresh flower. It’s a really nice product that has been selling a lot. People want it everywhere: someone asked me to do zucchini pasta and I made linguine with clams, zucchini flowers and prosecco.”

“I really like learning, sharing ideas with my employees and

colleagues in other restaurants around the world. In Napoli we have a lot of chefs with love.”

The creative chef uses his mornings, which are usually spent alone, to create photos and videos for posts on Instagram where Kesté! has nearly 3,000 followers.

TOPPINGS

• Ricotta • Fior di latte • Smoked mozzarella • Zucchini • Basil • Black pepper • Zucchini flowers • Mortadella (post-bake) Find more recipes and trends at canadianpizzamag.com

CREDIT: PHOTO COURTESY KESTÉ!

Zucchini is having a moment.

With Canadian patios and dining rooms opening up, guests seem in the mood to experiment and pizza chefs are being appreciated for their creativity.

In July chef Gianluca Esposi-

to, owner of Montreal pizzeria, Kesté!, posted to Instagram a photo of himself holding a zucchini blossom bouquet and then a picture of the Zucchini Flower Pizza he created. There was such a positive response that he added it to the menu – at least for the limited time the delicate blossom is available.

“They bloom just for two to three weeks in July in Canada. Otherwise, we would have to order them,” says the chef, pizzaiolo and owner of Kesté! in Montreal, which opened in 2015.

“In Montreal we don’t have many products,” he tells Canadian Pizza. “We work with importers. I like to work with local

CANADIAN PIZZA · July/August 2021 PZ_VirtualCompetition_HP2_MayJune21_CWM.indd 1

CanadianPizzaMag.com

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2021-06-01 11:06 AM

MAKING DOUGH WITH DIANE

BY DIANE CHIASSON

Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been helping foodservice, hospitality and retail operators increase sales for over 30 years by providing innovative, revenue-increasing marketing strategies. Contact her at 416-926-1338 or chiasson@chiassonconsultants.com, or visit chiassonconsultants.com.

Implementing effective systems for your pizzeria, part 2

• •

1. Implement different pizzeria checklists Use the pizzeria checklists below as a guide to creating the quality products, eating experiences and operating results you expect in every area of your restaurant operation. These are checklists that you should consider putting together: • Ordering/purchasing checklist • Receiving checklist • Utensil, smallware and equipment checklist • Customer service checklist • Manager opening checklist • Manager shift-change checklist • Manager closing checklist • Preparation checklist • Cashier/server training checklist • Pizzeria employee training checklist • New employee orientation checklist • Catering/delivery checklist • Storage checklist 16

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What you want is for your customers to get the same product and service each time they come to your pizzeria.

Safety checklist Cleaning checklist (back of house, front of house, restrooms)

• •

2. Focus on your customer - offer the best customer service

•

Offering personalized service is the key to excellent customer service, where customers feel they are being valued and looked after. A little personal attention goes a long way.

Train your staff members always to remember the name of your frequent customers. Ask your customers about the products they are looking for, or ask them about their birthdays and anniversaries. Creating a positive experience is vital to ensure long-term loyalty and repeat business. Some of the items below should be on your customer service checklist: • Greet and welcome guests immediately.

• Welcome guest with a smile.

• Make eye contact and be personable.

•

•

• • • •

• • • • •

Have a friendly disposition.

Use positive interaction with guests.

Make each guest feel welcome, important and special.

Promptly guide guests to the counters, cash or table and ensure their comfort.

Allow guests time to look over the menu and be available to answer questions.

Make appropriate personal recommendations and suggestions.

Ask guests specific questions.

Be genuinely interested in their responses.

Suggest some specials and point to new, unusual or discounted products.

Answer the telephone promptly.

Serve quickly, efficiently and courteously.

Handle special requests and issues graciously.

Reinforce guest decisions when appropriate.

Thank them for visiting your pizzeria.

July/August 2021 · CANADIAN PIZZA

PHOTO: © 9DREAMSTUDIO / ADOBE STOCK

P

art of a successful pizzeria operation is to create and put in place effective systems and checklists. Effective systems will ensure consistent, high-quality customer experiences and help you maintain an advantage over your competitors.

Focus on developing, fine-tuning and improving your pizzeria’s systems and processes. This is the only way your pizzeria will be able to consistently produce and deliver high-quality food, service and exceptional all-around experiences for your customers. It will help you run these steps accurately and efficiently every time.

This is the second part of a threepart series on implementing effective systems and checklists to improve your operations.

3. Put together managers’ opening, shift-change and closing checklists A daily pizzeria manager checklist is a document managers use to ensure that essential management tasks are properly done from opening to closing. It is also used for checking off daily staff changes and operational tasks. You could do these checklists in a Microsoft Excel sheet, then print and place them on a clipboard.

Manager opening checklist: • Walk inside/out of the pizzeria to check for any damage or equipment failure during the closing hours.

• Check the orders the customer made for the day.

• Check all the menus, signage and billboards.

• Unlock the cash register and turn on the POS system.

• Check with the kitchen and enter any daily specials in the POS system.

• Review cash flows and managers’ notes from the previous day.

• Check available inventory of food,

• •

•

beverage, packaging and anything else.

Check the pizzeria’s voicemail and emails.

Ensure all employees are on duty and kitchen staff are completing their kitchen preparation sheet for the day.

Make sure every staff member follows your uniform policy.

•

• •

Manager shift-change checklist: • Check to make sure that all employees arrive on time for the second shift.

• Check voicemail and emails.

• Ensure that the first-shift kitchen staff have finished their daily food prep list, and check these lists at every station.

• Recheck the entrance area, cash area, counters, fridges, retail shelving, tables and restrooms to make sure that everything is cleaned and well stocked.

Manager closing checklist • Check the inventory to ensure that the kitchen and retail areas are fully stocked for the next day.

• Review with the kitchen staff to make

• •

sure that food is stored according to the instructions on the food prep sheet.

Follow the cleaning checklist so that cleaning wraps up quickly and smoothly.

Look at and analyze the sales report at the end of the day.

Compare the closing stock to the sales for the day, and try to identify any misappropriations.

Check that all equipment (ovens, gas stoves and heaters) is turned off.

Lock all the doors and put the alarm system on.

What you want is for your customers to get the same product and service each time they come to your pizzeria. By streamlining your daily operational activities, you will be able to reduce and, over time, eliminate waste in your operation. You then will be able to focus properly on growing your business. Your mission should be to delight your customers, so they keep coming back and telling others about your restaurant. | CP

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CANADIAN PIZZA · July/August 2021

CanadianPizzaMag.com

17

FEATURE

VIRTUAL COMPETITIONS

AND SUMMIT!

Enter your best pizza, take-home pizza kit or photo to shine the light on your pizzeria, win great prizes and make your community Pizza Capital of Canada!

BY CANADIAN PIZZA STAFF

W

e are excited to tell you about two virtual events that celebrate two important elements of your pizza business: community spirit and creativity. Here’s the scoop.

•

What are the Virtual Competitions?

Canadian Pizza is hosting a series of virtual competitions with great prizes.

Do you have a creative pizza recipe, take-home pizza kit or photo depicting your pizza or pizza business? We invite you to enter our Canadian Pizza Virtual Competitions!

Show us your best and our expert judges, fellow pizza operators and all Canadians will vote for their favourites!

How do I enter?

You can enter ONE of three categories: • Best Recipe – Give us the name of your pizza, your detailed recipe, a photo, a short description and a short video describing your entry and the inspiration behind your recipe. Professional judges will choose a winner who will win a trip to compete in the International Pizza Expo in March 2022. We’ll present a Peo18

@CdnPizzaMag

•

ple’s Choice Award based on total votes from other operators, staff and all Canadians (including your loyal customers)!

Best Pizza Kit – Give us the name of your pizza, a detailed recipe, a photo, a short description and video describing your entry. Judges will choose a favourite and we’ll also present a People’s Choice Award based on total votes from operators, staff and all Canadians (including your customers)! Win great prizes!

Best Photo – Send us your best photo of your pizza or depicting your pizzeria, photographer’s name and a short description. Our judges will choose a favourite and we’ll also present a People’s Choice (total votes from operators, staff and all Canadians). The winning photo will be published in the magazine!

Who is eligible?

The competitions are open to owners, managers, chefs or employees 18 years or older from restaurants and pizzerias in Canada.

Why should you enter?

Do you love to make pizza?

Are you creative? Want to build

your fan base on social media?

Wish to set your pizzeria apart from the rest? Want to motivate your employees? Want to be featured in Canadian Pizza magazine? Want to win a trip to Pizza Expo and other great prizes? Would you like to see your town, city or community named Pizza Capital of Canada? Enter!

Where?

It’s all online and available to pizzerias across Canada! Visit our website for more details and the complete rules. https:// www.canadianpizzamag.com/ virtual-events/canadian-pizza-summit-2021/

When?

The competitions open on Aug. 9 and close on Sept. 30. Get your entry in now! We’ll announce winners at Canadian Pizza Virtual Summit on Oct. 18. Gold Plus sponsors for the event are Ardent Mills. Gold Plus sponsor is Galbani Professionale/Lactalis. See you there!

Pizza Capital of Canada?

Although these competitions are for professional chefs, employees and operators, we want you to get your own customers and fans involved! Build your brand by encouraging your loyal customers and new fans to vote for their

favourite pizza. The community that receives the most votes per capita will be named the Pizza Capital of Canada!

All members of the public (including – and especially – your pizzeria’s fans) may vote!

Canadian Pizza Summit: Your local community has seen your pizzeria through the most trying of times! The Virtual Canadian Pizza Summit will celebrate the power of community support with an exciting, informative virtual event! Watch a lively roundtable talk where leading operators share how they tighten their pizzeria’s ties to the community, pizza-making demonstrations and top five trends. We’ll cap things off by presenting awards for the Virtual Competitions Be part of this annual gathering to find inspiration and business-building ideas!

IMPORTANT!!

Competitions close Sept. 30. So, don’t delay entering. Read the full rules at canadianpizzamag. com, get creative and get your entry in! All entries must be done online at canadianpizzamag.com. If you have questions or need help registering, call 519-429-5227 or email editor Colleen Cross (ccross@ annexbusinessmedia.com). | CP July/August 2021 · CANADIAN PIZZA

Looking to reduce your pizza production costs?

Make your own toppings with a Holac Dicer.

Increase your profits. Why pay a premium for toppings when you can easily make your own and save?

Unmatched versatility. Use the Holac Dicer to shred, flake, julienne, dice, or strip all types of cheese, meat, and veggies.

Consistent size pieces. Produces a variety of uniform product shapes and sizes.

Easy to use. Simple to operate, simple to clean, simple to maintain.

www.reiser.com Reiser Canada Burlington, ON • (905) 631-6611 Reiser Canton, MA • (781) 821-1290 2019

CANADIAN PIZZA · July/August 2021

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BUYERS GUIDE

2021 BUYERS GUIDE

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

ADM MILLING COMPANY 7585 Danbro Crescent Mississauga ON L5N 6P9 Tel: 800-267-8492 e-mail: info.cdnmill@adm.com Website: www.adm.com Description: Industry leader for your flour supply and pizza mix. Custom blends available and a wide variety of bakery mixes. Give your customers your best. ADM - “We unlock the power of nature to enrich the quality of life” AM MANUFACTURING COMPANY 9200 Calumet Avenue, Suite NW07 Munster IN 46321 e-mail: lserafin@ammfg.com Website: www.ammfg.com Description: Dough dividers, rounders, pizza presses, proofers, dockers, and complete bakery engineering services. AM is the world leader in dough handling equipment for the pizza industry since 1961.

ARDENT MILLS ULC 6860 century Avenue, Suite 301 Mississauga ON L5N 2W5 Tel: 855-407-4906 e-mail: info_ca@ardentmills.com Website: www.ardentmills.ca/ pizzahub Description: Crust obsessed? So are our flour experts. Your crust is the foundation of your pizza business. At Ardent Mills, we get that.

WeÕre your go-to resource - here to help you succeed and make your crust the best it can be, with trusted flour brands like Keynote¨ & Primo 20

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Mulino¨ Neapolitan-style, custom crust solutions, unparalleled technical expertise and R&D innovation.

So, when it comes to crust, weÕre the source you can trust. Our operations and services are backed by a network of more than of 35 community mills, unrivaled technical support, food safety solutions, a specialty bakery and an Innovation Center.

Ardent Mills Canadian headquarters are in Mississauga, Ontario, with facilities located throughout Canada, the U.S., and Puerto Rico.

CONTINENTAL FOOD PROD. INC. 20 Anderson Blvd.

Uxbridge ON L9P 0C7 e-mail: anthony@continentalfoods.ca Website: www.continentalfoods.ca Description: Pizza Supplies

DELUXE PRODUCE LTD. 40 Magnetic Dr. unit 1 Toronto ON M3J 2C4 e-mail: joelsf12003@gmail.com Description: Deluxe Produce LTD, a family-owned business focused on providing families across the Greater Toronto Area with fresh fruits, vegetables, and herbs sourced from local and regional farmers.

Our rigorous quality control process guarantees that every vegetable we sell is crisp, every fruit retains their fresh, organic flavors and that customer satisfaction will be met with diligence and care.

Our first-class service is known the world over, as weÕve developed a reputation for developing the most efficient and sustainable fresh produce solutions, i Shop Deluxe Produce and weÕll work towards helping your business thrive, providing 100% fresh produce for your business. Some

highlights: - 6 Day Deliveries - no Minimums - break cases - Only Use Number 1 Produce - We are growers ourselves so we know quality  

EARTHSTONE OVENS 6717 San Fernando Rd Glendale CA 91201 Tel: 800-840-4915 e-mail: info@earthstoneovens.com Website: earthstoneovens.com Description: Earthstone Ovens manufactures a premium line of wood, gas and coal fired forno ovens. Classic design with solid performance.

FAEMA CANADA 672 Dupont Street, Suite 201 Toronto ON M6G 1Z6 Tel: 877-323-6226 e-mail: espresso@faema.ca Website: www.faema.ca Description: 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.

GOOD STOCK FOODS LTD. 11409 40 AVE NW Edmonton AB T6J 0R6 e-mail: sales@goodstockfoods.com Website: www.prairiemelt.com Description: Good Stock Foods specializes in the production and sale of Plant-Based food products. Prairie Melt is our Dairy-Free Plant-Based cheese product designed specifically for the retail and restaurant trade.

Due to it’s superior flavour, texture, versatility and allergy friendly natural ingredients; it is also designed to expand your customer base by meeting the demand for dairy-free and plant-based ingredients. As a cheese substitute, Prairie Melt works well on pizza, pasta, nachos, sandwiches, burgers, poutine, appetizers and much more. Operationally, Prairie Melt is cost effective, easy to portion & use, and has a long 9 month shelf life unopened. It ships in 12kg boxes (4 of 3kg sealed bags) which allows each bag to remain sealed and fresh until needed.

Please contact us or visit our website for more product information.

FOODTOOLS CONSOLIDATED, INC. 190 Veterans Boulevard South Haven MI 49090 Tel: 800-644-2377 e-mail: dougp@foodtools.com Website: www.foodtools.com Description: Portioning equipment, pizza cutters, cheese cutters.

July/August 2021 · CANADIAN PIZZA

BUYERS GUIDE IFOODEQUIPMENT.CA 170 Millennium Blvd.

Moncton NB E1E 2G8 Tel: 855-388-5999 e-mail: csr@ifoodequipment.ca Website: ifoodequipment.ca Description: We sell both new and used pizza and dough equipment, and carry a variety of industry-leading brands, such as Doyon, Middleby Marshall, True, and more!

Shop online 24/7, give us a call, or visit our brick and mortar stores in Moncton, N.B., or Halifax, N.S. iFoodEquipment.ca is a Canadianowned company and one of the top online retailers for restaurant equipment and supplies across Canada, with distribution warehouses in BC, Alberta, Ontario, Quebec, New Brunswick, and Nova Scotia. We started as a family-owned business in 2011 and have since grown home to 45 employees, many of which have decades of experience either selling restaurant equipment or working in the foodservice industry.

We use this expertise to give you knowledgeable and personalized service catered to your business’s needs.

LESAFFRE YEAST CORPORATION 7475 West Main Street Milwaukee WI 53214 e-mail: peter.jacobs@lesaffreyeastcorp.com Website: www.lesaffreyeastcorp.com Description: 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.

LLOYDPANS 3808 North Sullivan Road, BLDG 25-J Spokane Valley WA 99216 Tel: 800-748-6251 e-mail: sales@lloydpans.com Website: lloydpans.com Description: LloydPans, a USA manufacturer of food preparation solutions: pizza pans, cookware and bakeware. Both stock and custom pans are engineered for optimal results for conveyor, impingement, rotary and deck ovens. Products are completely manufactured in our CANADIAN PIZZA · July/August 2021

plant including engineering, metal spinning, forming and welding and in-house anodizing.

Exclusive to LloydPans are three proprietary coatings that provide integrated release finishes with unique advantages. Custom products receive fast prototyping, timely production, and low minimums at competitive rates. Stock items available online, manufacturer direct and from your distributor.

Giants in the foodservice industry turn to LloydPans¨ for new product launch and cost savings. With experience designing products that provide optimum performance, we’ve helped countless customers with practical solutions to their baking challenges. Shop online at lloydpans.com MIDDLEBY MARSHALL c/o Escan Supply Co., 15-6400 Millcreek Dr. Suite 617 Grimsby ON L3M 1P2 e-mail: sales@escansc.com Website: www.middleby-marshall. com Description: Middleby Marshall is a recognized global leader with conveyor ovens approved and used by the top 5 pizza chains in the world.

MIMI FOODS ARTISTIC DOUGH PRODUCTS INC. 1260 Creditstone Rd. Vaughan ON L4K 5T7 e-mail: info@mimifoods.ca Website: www.mimifoods.ca Description: MiMi Foods Artistic Dough Products is a wholesale dough manufacturer, with BRC and HACCP certifications and also a CFIA and FDA approved facility. We are one of the few manufacturers who offer custom formulations so get in touch at info@mimifoods.ca.

Our product line consists of 8 varieties of Pizza Dough Balls (including Traditional, Caputo ‘00’ Flour, Whole Wheat, Vegetable Carbon and Focaccia) - Ciabatta - Flatbreads - Focaccia (variety) - Panuozzo Breads/Slider Buns - Crokkia Pizza Crusts - (White, Whole Wheat, Thin + Thick Crusts) and also a Gluten Free line. Our 10” par baked gluten free pizza crusts are available in 4 flavours (white, beetroot,

cauliflower, broccoli) and our gluten free pizza dough balls in 3 flavours.

Let’s discuss how we can help your business.

MR. PEEL, INC. 33975 Autry St. Livonia MI 48150-1323 e-mail: peels@mrpeel.com Website: www.mrpeel.com Description: Wood and Aluminum Baking Peels, Laminate Boards, Bakery Supplies and Restaurant Smallwares. Custom orders welcome.

OK FROZEN DOUGH 4145 Spallumcheen Place Armstrong BC V0E1B6 e-mail: info@okfrozendough.com Website: www.okfrozendough.com Description: OK Frozen Dough has been producing a wide variety of frozen bread & bun dough including pizza dough for over 25 years.

Quality, consistency,reliability, and competitive pricing is always our priority.

P& H MILLING GROUP CORPORATE OFFICE 1060 Fountain Street North Cambridge ON N3E 0A1 Tel: 800-621-0588 e-mail: sales@phmilling.com Website: www.phmilling.com Description: We manufacture Hard, Soft and Organic flours for your pizza manufacturing needs. With eight mills strategically located across Canada and a vast distribution network. We are focused on providing high quality flour and grain products with a commitment to delivering customer value every day!

PARMALAT CANADA 405 The West Mall Toronto ON M9C 5J5 e-mail: ingredientsinfo@parmalat.ca Website: parmalat-foodservice.ca Description: Parmalat Canada Foodservice is a full service dairy supplier providing a broad range of quality products including milk, yogourt, cheese and tablespreads.

PARRHEIM FOODS (P&H MILLING GROUP) 817 48th St. East Saskatoon SK S7K 0X5 Tel: 800-621-0588 e-mail: sales@phmilling.com Website: www.phmilling.com Description: Specialty products for the Pizza industry such as Pea flour concentrates (starch, protein, flour and fibre) - both conventional and organic.

PIZZAFORNO 225 King St E Toronto ON M5A1J9 e-mail: help@pizzaforno.com Website: www.pizzaforno.com Description: PizzaForno is the leading North American Automated Pizzeria Brand. PizzaForno’s Automated Pizzerias serve handmade, artisan pizza made from fresh ingredients and available 24/7.

Handmade in our local commissary using fresh ingredients, never frozen, always available, and ready in 3 minutes. Leveraging proven technology with world class branding and AI, PizzaForno is poised to create and dominate the Automated Pizzeria space Globally.

PURATOS CANADA 520 Slate Drive Mississauga ON L5T 0A1 e-mail: info.canada@puratos.com Website: www.puratos.ca Description: Puratos is an international group, which offers a full range of innovative products and application expertise for artisans, industry, retailers and food service customers in the bakery, patisserie and chocolate.

QUANTUM TECHNICAL SERVICES 9524 West Gulfstream Road Frankfort IL 60423 e-mail: info@q-t-s.com Website: www.q-t-s.com Description: Automated pizza topping equipment, pizza cutters, sauce applicators, cheese applicators, pepperoni slicer/applicators, dry ingredient applicators.

CanadianPizzaMag.com

21

BUYERS GUIDE

REDIHEAT, INC. 4516 St. Clair Avenue, Suite 101 Cleveland OH 44103 e-mail: dave@rediheat.com Website: www.rediheat.com Description: RediHEAT manufactures quality heated pizza delivery bags, 7 sizes available. Each bag includes our heater which ensures your pizza is delivered hot. All heaters come with a 2-year warranty.

REISER (CANADA) LTD. 1549 Yorkton Court Burlington ON L7P 5B7 e-mail: salescn@reiser.com Website: www.reiser.com Description: From dough dividing to topping production, from cheese shredding and depositing to vacuum and modified atmosphere packaging, Reiser is the one supplier that pizza producers trust for better, smarter processing and packaging solutions.

SABRINA WHOLESALE FOODS INC 1 ROMINA DRIVE VAUGHAN ON L4K 4Z9 e-mail: orderdesk@sabrinafoods.com Website: www.sabrinafoods.com Description: Sabrina Wholesale Foods - located in Vaughan, Ontario since 1987.

For over 30 years, we have been supplying thousands of customers in the Foodservice industry with top quality products and great customer service at competitive prices. We are a family run business helping you get what you need when you need it.

SHAFER-HAGGART LTD. 2855 Arbutus Street, Suite 201 Vancouver BC V6J 0E6 Tel: 888-779-7111 e-mail: info@shafer-haggart.com Website: www.shafer-haggart.com Description: Shafer-Haggart, established in 1934, is a privately owned Canadian corporation, offering a wide selection of canned fruits and vegetables to the foodservice and retail industry. Let our experienced team of buyers find you the best quality ingredients with fixed contract costs. Pineapple, olives, peppers, mushrooms and more. Private label inquiries welcomed.

PIZZA EQUIPMENT Automated Pizza Eqpt.

Am Manufacturing Company Foodtools Consolidated, Inc. Ifoodequipment.ca Pizzaforno Quantum Technical Services Reiser (canada) Ltd.

Blenders Ifoodequipment.ca Broilers Ifoodequipment.ca

Cookware Ifoodequipment.ca Lloydpans

Dryers Ifoodequipment.ca

Ifoodequipment.ca Fryers Ifoodequipment.ca

Can Openers Ifoodequipment.ca

Cutting Boards Foodtools Consolidated, Inc. Ifoodequipment.ca Lloydpans Mr. Peel, Inc.

Equipment Am Manufacturing Company Earthstone Ovens Faema Canada Foodtools Consolidated, Inc. Ifoodequipment.ca Middleby Marshall Mr. Peel, Inc. Pizzaforno Quantum Technical Services Rediheat, Inc. Reiser (canada) Ltd.

Bake Sheets Ifoodequipment.ca Lloydpans

Cappuccino Eqpt.

Faema Canada Ifoodequipment.ca

Dishwashing Eqpt.

Faema Canada Ifoodequipment.ca

Espresso Eqpt.

Faema Canada Ifoodequipment.ca

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Bucket Openers Ifoodequipment.ca Calzone Eqpt.

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Coffee Eqpt.

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July/August 2021 · CANADIAN PIZZA

BUYERS GUIDE Meat Nugget Forms Ifoodequipment.ca Reiser (canada) Ltd. Menu Boards Ifoodequipment.ca Pizzaforno Mobile Kitchens Faema Canada Oven Accessories Ifoodequipment.ca Lloydpans Mr. Peel, Inc. Ovens Earthstone Ovens Faema Canada Ifoodequipment.ca Middleby Marshall Mr. Peel, Inc. Pizzaforno Packaging Eqpt.

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Panzarotti Eqpt.

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CANADIAN PIZZA · July/August 2021

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BUYERS GUIDE Fruit Deluxe Produce Ltd. Shafer-haggart Ltd. Garlic Sabrina Wholesale Foods Inc Herbs Deluxe Produce Ltd. Sabrina Wholesale Foods Inc Meat Products Sabrina Wholesale Foods Inc Meatballs Sabrina Wholesale Foods Inc Mexican Products Shafer-haggart Ltd.

Mixes Adm Milling Company Ardent Mills Ulc Parmalat Canada Puratos Canada

Potatoes Deluxe Produce Ltd.

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Pizza Pads Ifoodequipment.ca Sabrina Wholesale Foods Inc Services Pizzaforno Smallwares Ifoodequipment.ca Lloydpans Mr. Peel, Inc.

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July/August 2021 · CANADIAN PIZZA

@CdnPizzaMag

PZ_Rediheat_eyecatcher_JulyAug16_MLD.indd 1

2021-07-21 10:45 AM

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Annex Bookstore .................................................... 25 FREE SAMPLE Ardent Mills ULC ....................................................... 2 for qualified restaurants Faema Company (Canada) Ltd. Contact us for more info: / Euro-Milan Inc. ................................................28 587-499-8793 Ford Motor Company ............................................ 27 sales@goodstockfoods.com Pizza Misc................................................................. 15 prairiemelt.com @prairie.melt Pizza Today / Pizza Expo ........................................ 7 EQUIPMENT Puratos Canada Inc. ............................................... 13 Reiser / Robert Reiser & Co. ................................. 19 PZ_goodstock_buscard_MarApr21_CSA.indd 1 2021-03-25 11:08 AM Ricco Food Distributor ...........................................17 Springer’s Meats Inc. ...............................................17 Stanislaus Food Products....................................4, 5 Use these advertiser contact numbers to find out more about a product advertised in this issue or to place an order. This index is provided as a service. Canadian Pizza Magazine is not liable for errors or omissions.

TO ADVERTISE Contact Stephanie Jewell NEW RELEASE sjewell@annexbusinessmedia.com • 705-826-2254

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MASTERING PIZZA In Mastering Pizza, award-winning chef Marc Vetri tackles the topic with his trademark precision, making perfect pizza available to anyone. The recipes— gleaned from years spent researching recipes in Italy and perfecting them in America—have a variety of base doughs of different hydration levels, which allow home cooks to achieve the same results with a regular kitchen oven as they would with a professional pizza oven. The book covers popular standards like Margherita and Carbonara while also featuring unexpected toppings such as mussels and truffles—and even a dessert pizza made with Nutella.

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25

STAFFING

Rebecca Freiberg is a human resources generalist with Society Insurance. She has worked in HR for five years and has experience in benefits, wellness, recruitment, employee engagement and development. Rebecca joined Society Insurance in 2019.

BY REBECCA FREIBERG

Preventing restaurant employee burnout

T

Employees who feel that their manager has empathy, transparency and the willingness to listen will be more likely to come forward when they start to feel burned out.

•

Burnout by the numbers A 2019 U.S. study by Paychex found that 80.3 per cent of employees in the hospitality and foodservice industries reported feeling burned out by their workload. Additionally, 42.9 per cent of employees experiencing burnout will cope by searching for a new job, which can contribute to an unstable work environment and increase turnover.

Know what to look for Poor mental health can negatively affect an employee’s performance, engagement with coworkers, physical capability and daily functioning on the job. Recognizing the signs of employee burnout will allow an employer to address and prevent it.

Common warning signs include: • Exhaustion: Watch for wornout expressions or frequent illness.

• Impatience or irritability towards co-workers or

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@CdnPizzaMag

•

•

Detail-oriented staff who are experiencing burnout may start making mistakes.

customers: If your easy-going employee has become unfriendly, you may want to meet with that employee to explore what issues may be affecting them personally or professionally.

Higher sensitivity: Watch for signs of the employee becoming emotional and pushing back when feedback is provided to them.

Increased absences: This employee may find it hard to get out of bed or may be ill due to high stress affecting the body.

Increased mistakes or accidents: Detail-oriented staff who are experiencing burnout may start making mistakes.

How to prevent burnout During this critical moment in the hospitality industry, it is especially important for leadership to not only recognize but also help alleviate burnout among staff. It’s important for restaurateurs to educate themselves and managerial staff on the signs of burnout in order to maintain a productive team.

A great place for leadership to start is by creating a positive and open workplace environment. Employees who feel that their manager has empathy, transparency and the

willingness to listen will be more likely to come forward when they start to feel burned out. Some additional tactics that are simple but can have a significant impact on employee mental health include regular team check-ins, scheduled breaks and personal time off allowance.

Additionally, when applicable, offering resources to further education or internal growth opportunities can also reduce the risk of burnout by giving staff a greater sense of purpose and gratification in their role.

Undoubtedly, the pandemic has made it challenging to manage employee workload in the restaurant industry due to limited staff and the adopted “all-hands-on-deck” mentality. However, owners, operators and managers who aware of each employee’s responsibilities are more likely to better balance workload and prevent burnout.

It’s important to stay in front of employees who are showing signs of burnout to help them overcome obstacles and work through the challenges. Burnout is often overlooked in the hospitality industry, but with the right resources and protocol in place, leadership can easily help combat burnout and promote the well-being of their employees. | CP

July/August 2021 · CANADIAN PIZZA

PHOTO: © NICOLETAIONESCU / ADOBE STOCK.

he Mayo Clinic defines job burnout as “a special type of work-related stress – a state of physical or emotional exhaustion that also involves a sense of reduced accomplishment and loss of personal identity.” Employee burnout is especially prevalent in the hospitality industry.

A notoriously high turnover rate and demanding atmosphere are just some of the factors that contribute to restaurant and bar employees reporting an overwhelming feeling of stress and exhaustion. The events of the past year have only exacerbated the challenges of working in the hospitality industry. Employees have had to shift job functions and pick up heavier workloads to stay afloat resulting in increased rates of burnout.

2021 TRANSIT Count on the dependable and versatile Ford Transit to help make building your business easier. We’ve also loaded our cargo vans with an available suite of smart driver-assist technologies*, so when you’re ready to get to work, you can be condent behind the wheel.

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Neapolis® is the first electric deck oven for Neapolitan Pizza; Created by Moretti Forni, it reaches the maximum temperature of 510°C. The oven is able to keep the heat exactly at the pre-set temperature. This is a fundamental element especially during the busiest moments of a pizzeria when the service needs to provide customers with precision and obviously a perfectly cooked pizza.

AdaptivePower®Technology allows to automatically manage the power according to the load inside the baking chamber. thus energy saving is guaranteed. With the exclusive DualTemp®Technology it is possible to separately manage the temperatures of ceiling and floor, for a perfect baking process with any type of products. The revolutionary Smart-Baking® Technology allom to separately manage the power of ceiling and floor.

Quality Foodservice Equipment since 1986 115 Matheson Blvd East Mississauga, Ontario L4Z 1X8 info@euromilan.com Toll Free: 855.544.8600

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