PZ - November - December 2020

NOV/DEC 2020

CANADIANPIZZAMAG.COM

BRAND EXTENSION 101 Creative and agile General Assembly Pizza disrupts frozen pizza market

P.6 Canadian Pizza turns 25 P.16 Future of the pizzeria P.20 Restaurant tech roundup

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November/December 2020 · CANADIAN PIZZA

CANADIAN PIZZA · November/December 2020

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FROM THE EDITOR

BY COLLEEN CROSS

November/December 2020, Vol. 26, No. 6

Canadian Pizza turns 25!

Looking back and forward

H

istory is important. It’s important on Nov. 11 to remember the fallen soldiers who sacrificed their lives for the freedoms we enjoy. It’s important to learn from the mistakes of the past and celebrate the successes.

This issue marks 25 years since Canadian Pizza published its first issue – which featured a roundup of ovens, a profile of Il Fornello in Toronto, an industry overview and our first Buyers Guide.

I have been involved for most of the last 15 years – first as proofreader, then as editor.

Canadian Pizza is one of many trade magazines published by our parent company Annex Business Media. Another is Bakers Journal.

We have written much about marketing, upcoming trends and what they mean to your pizzeria, managing your staff, finding ways to control costs and, more than ever, keeping up with technology that can help your pizzeria.

Thumbing through past issues, I realized that pizzerias are not only competing with other pizza businesses. You are competing with other restaurants. You are competing with grocery stores who sell not just frozen but hotand-ready pizza and pasta, delivery platforms that give customers a new level of convenience they are willing to pay for. That is why we aim to keep you up to speed on the food-service industry as a whole as well as sharing everything pizza-related.

By the way, learning from the past includes reviewing your pizzeria’s sales numbers from last year. Constantly looking back and forward may separate those who get by from those who thrive.

Looking ahead 2020 taught us that online presence is key to the future of pizza and other brick-and-mortar businesses. With that in mind, we will celebrate the past at canadianpizzamag.com as part of The Future of the Pizzeria through the month of December. Watch for more anniver-

sary celebrations on social media, including #ThrowbackThursday posts featuring articles from over the years.

Andrew Hind’s look at the future of the pizzeria in this issue focuses on three important trends. Here’s a trend I believe we’ll see a lot more of: partnerships. This year of upheaval and social distancing has made us all appreciate the people around us, and, as Scott Wiener so convincingly expressed in his keynote talk at our first Virtual Canadian Pizza Summit, the pizza business is not about pizza – it’s about people. “Tell your story!” he urged pizzerias.

Telling your story is an absolute necessity to engage current and future customers. That can take many forms – and that’s where your personality, your values and your priorities can shine. One form is partnerships with and sponsorship of local online events. An example: In November Piatto Pizzeria and Enoteca in St. John’s, N.L., provided the pre-show cocktail for a virtual concert by the Newfoundland Symphony Orchestra and international star cellist Ofra Harnoy. During “half-time” at the concert, they demonstrated how to mix Piatto’s German Chocolate Cake cocktail and shared the recipe on the event’s program page where it stayed for 30 days.

What an interesting way to promote your brand!

In another example, a local concert venue, which had switched its pop concert series to live streaming socially distanced musicians to paying guests, provided links to local eateries where patrons could order takeout to enjoy while watching the concerts.

Telling your story can be as simple as celebrating your staff on your social media page or asking followers for support in times of crisis.

We exist to help tell that story, to help you run your business more profitably, to report on the evolving pizza industry . . . and to be part of that industry. Thank you to our readers and advertisers who believe in learning and creating the sense of community we need! Here’s to 25 more years of working together! | CP

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canadian_pizza_magazine November/December 2020 · CANADIAN PIZZA

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INDUSTRY NEWS

CONTEST

Pizzeria of the Year contest launched Canadian Pizza is holding its first Pizzeria of the Year contest.

We want to hear from pizzerias across Canada. Share your story about what you do, how you innovate and how you are involved in your community!

Entries will be weighed on the following criteria: • Community involvement – How is your pizzeria making a difference?

• Creativity in the kitchen – How are you innovating in the kitchen?

• Success in your community – What is your pizzeria known for?

• Growth – How have you expanded or increased sales over the years?

• Marketing skills – How do you get the word out about menu and your activities?

Tell us a good story about your pizzeria, what you do, how you do it best, or who you sponsor and how it helps your community.

The top five entries will be contacted for a follow-up interview.

Winners will be featured in a cover story in Canadian Pizza and receive a trip for two to the International Pizza Expo in Las Vegas in June 2021, subject to travel to the U.S. being open/ details to be announced.

All entries must be received

by Feb. 14, 2021. The entries will be reviewed by a panel composed of Canadian Pizza and contest sponsors.

Ardent Mills is Bronze sponsor of the contest.

For more information, visit the contest website. Have questions? Contact editor Colleen Cross: ccross@annexbusinessmedia.com.

TECHNOLOGY

ON THE WEB Bakery Showcase set for September 2021; New system helps restaurants mimic New York water and baked goods; ‘Paws for Pizza’ campaign helps B.C. rescue animals find homes; Technomic highlights 7 food trends for 2021; Toronto wants to cap commission fees on food delivery services | FOR MORE PIZZA NEWS, check out our website, canadianpizzamag.com

Paytronix Systems Inc., a digital guest experience platform. “By removing the barriers to entry, Paytronix Subscriptions makes driving visits and incremental revenue from subscriptions accessible to all.”

“Restaurants are in the middle of a permanent pandemic-driven shift to digital ordering, and subscription programs have already proven to be a powerful purchasing and loyalty tool within ecommerce,” said Lee Barnes, head of data and insights for the company.

As part of the digital guest experience platform, the subscriptions option consolidates all the technology necessary to launch and manage a program.

The platform manages the data behind subscriptions, which

automates and streamlines the program and makes it easy for marketers to manage and use. Restaurants can identify which parts of their program are successful and then make data-based decisions on how to modify and improve those programs through such options as unlimited monthly offerings, meal passes or per-item programs. Once a guest has enrolled, they are billed on a recurring monthly basis.

The platform tracks recurring payments, automates messaging for reminders and manages rewards. It securely handles renewal processing and billing by managing tokenized credit cards. Analytics are able to track impact and return on investment.

Paytronix launches subscription programs for restaurants Paytronix Systems Inc. has introduced a turnkey program to help restaurant brands of all sizes launch and manage a subscription service for their customers.

“Consumers are embracing subscriptions for everything from streaming services to meal kits to razor blades, but until now it’s been limited to offerings from major media and retail brands, and built on custom platforms,” said Andrew Robbins, chief executive officer of

CANADIAN PIZZA · November/December 2020

CanadianPizzaMag.com

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INDUSTRY NEWS

EVENTS

International Pizza Expo and Artisan Bakery Expo postponed to June 2021 In light of the continuing impact surrounding the COVID-19 pandemic, including current government restrictions and limitations on large gatherings and travel restrictions, the International Pizza Expo and International Artisan Bakery Expo team has made the decision to postpone the March 2021 events. Originally scheduled to take place March 16-18, 2021, at the Las Vegas Convention Center, the new dates for the collocated events are June 22-24.

The date change reflects a proactive decision by the event organizers to provide participating brands and companies the time to effectively plan their participation during these challenging times, organizers said in a statement.

“Our communities are incredibly eager to come together again in person. After consulting with key long-standing exhibitors and attendees, we made the decision to secure dates in June in order to ensure maximum success for the event for all of our customers,” said Bill Oakley, group show director.

Watch pizzaexpo.com for updates and announcements.

WORKPLACE CULTURE

MOD Pizza promotes inclusivity and assistance for employees To mark October as National Disability Employment 8

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Awareness Month, MOD Pizza has created the Delivering Jobs pledge, an inclusion campaign developed by Autism Speaks, Best Buddies and Special Olympics in partnership with the Entertainment Industry Foundation.

MOD Pizza and a coalition of other companies have committed to creating one million new employment and leadership opportunities for people with autism, and intellectual and developmental differences by 2025.

MOD Pizza has more than 300 Squad members with people with intellectual and developmental differences, opportunity youth and those who have been previously incarcerated.

The pledge challenges all businesses to identify ways they can incorporate this untapped workforce into their diversity and inclusion plans; ensure that they have access to a minimum of one per cent of employment and leadership opportunities; and empower human resources personnel to invest in the long-term success of all employees.

To help staff on another front, the company also has created a limited-edition “Squad Cake” whose proceeds support its staff members during times of crisis through an employee relief fund.

As of mid-November, MOD’s “Bridge Fund” had provided emergency grants of over $1,000,000 to employees in need. The fund was started six years ago when a group of employees pooled money together to surprise and replace a fellow Squad member’s stolen bike – his only mode of transportation to work. The fund is

fuelled by voluntary paycheque contributions from MOD employees, store events and outside donations. Employees can confidentially apply for grants at any time during their employment.

The company has been recognized by Fortune magazine as “Best Workplace for Diversity” and one of the 20 best workplaces in retail, for women and for millennials.

PARTNERSHIPS

Mohamad Fakih and Massimo Capra partner on halalonly pizza Two well-known restaurateurs from Mississauga are partnering on a new line of halal-only pizza.

Mohamad Fakih, founder and CEO of the Paramount Fine Foods chain of restaurants, and celebrity chef, author and restaurant owner Massimo Capra have launched a new pizza concept called “MAS E MO” – a combination of Massimo and Mohamad’s names. This new venture will offer a variety of different pizza menu choices independent from the mankeesh options

currently offered at Paramount.

Chef Massimo Capra began his culinary journey in Italy before moving to Canada to work in the restaurant industry, eventually opening two Italian establishments in Mississauga and Niagara. He is known for appearances on City TV Cityline, Restaurant Makeover, Chopped Canada and his own show, Gourmet Escapes. Capra, known for his approach to Italian classics and fresh, new dishes, will create a pizza featuring halal-only ingredients from Paramount’s Middle Eastern menu.

“We’ve respected each other for years and have been looking for the right opportunity to work together,” Capra says.

“This concept will combine our strengths and create something entirely new for our guests to experience.”

The pizza created by Capra and Fakih will be available for takeout and delivery from select Paramount restaurants across the Greater Toronto Area.

The launch is part of the Paramount pandemic plan to broaden its menu and make use of pre-existing spaces resulting in the new brands Box’d, Cloud Kitchen and Krispo.

November/December 2020 · CANADIAN PIZZA

THE PIZZA CHEF

BY DIANA CLINE

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.

Using beer to enhance a crust

T

his month I’m going to talk about something I have a lot of experience with: using beer in a pizza dough recipe.

Back in 2004, when this magazine held the first contest for Chef of the Year, it was inspired by another Food Network competition show. There were 40 common ingredients and you were allowed to choose five secret ingredients to complete three recipes from scratch.

I spent quite a bit of time brainstorming about the ingredients and about the contest. I wondered what made Canadian pizza essentially Canadian versus New York-style pizza, Chicago deep dish, Chicago cracker-thin crust pizza, California-style pizza, and Italian-style pizza. Each of those styles of pizzas has a distinctive characteristic and taste that make them unique to their region. Back to my original question, what makes Canadian pizza just that? One night, while looking in the fridge, the idea hit me. Canadians have been enjoying beer and pizza for decades. What would happen if I put the beer right in the pizza dough?

It took me three or four test batches before I was able to answer that question. I made very small test batches yielding only four dough balls so it wasn’t like I needed a whole keg of beer to figure it out. I did a few batches and increased the amount of beer only while decreasing the water by the same volume. I found that in order to impart any of the beer flavour to your pizza crust, you need at least 50 per cent of the liquid to be beer.

Next, I varied the fermentation, or proofing times. I always allow any pizza dough at least 24 hours to proof in a walk-in cooler: this is known as slow fermentation. Any good dough needs time to develop the flavours. In the case of my beer dough I found that the sweet zone was following a 36-hour fermentation.

Does the amount of yeast need to be reduced since there is yeast present in beer? The answer is no.

CANADIAN PIZZA · November/December 2020

Once the dough was given sufficient time to develop the flavours, I baked it up with just a little sauce and cheese. The flavour of the beer is baked right into the pizza dough, while all the alcohol bakes off – therefore it’s safe for all ages to eat a pizza crust made with beer. In the case of our signature beer dough, the crust bakes to a crisp golden brown on the outside while still being soft and bread-like on the inside. Satisfied with the results of my tweaking, I submitted the finished recipes. A few weeks later I was delighted to hear that my recipes were chosen, and I went on to represent Canada in Las Vegas in the 2005 Italian Chef Wars competition. I took this dough recipe to competitions in Italy and New York and did very well there too.

Using beer in your pizza dough adds a unique flavour and appeal to an otherwise ordinary pizza. The main thing to remember is that you should choose a beer that has a distinctive flavour of its own. Over the years, I’ve played with many different beers in my original beer pizza dough recipe, varying the hydration levels and also the types of flours, and I can say that each beer imparts its own flavours and properties to the crust.

I am often asked this question: Does the amount of yeast need to be reduced since there is yeast present in

beer? The answer is no. The amount of active yeast present in the beer is typically not sufficient to warrant reducing or eliminating yeast in the dough recipe. This is a general rule of thumb, but it is possible to make a starter, which is often substituted for fresh yeast, from just beer, flour, salt and time.

In 2008 I flew to San Francisco and attended an Italian pizza certification course from a highly accredited Italian pizza school. It was the first time this course had been taught on North American soil. There I learned that Italians have been using beer and wine in their pizza dough recipes for centuries, because in many parts of Italy the water is not potable. If you don’t have good water, then you need to use something that has already gone through a filtration process.

Since then I’ve shared my award-winning beer pizza dough recipe with friends from around the world. My friends from Ireland used Guinness beer in their pizza dough one year and Jameson whiskey the next, and placed very high in competitions. A friend from Ohio used it with a craft beer that was popular at his high-end pizzeria. A friend from California tested it with a Pinot Grigio. I also share a version of the recipe in pizza-making classes I teach, in pre-COVID times. When you have a good pizza dough recipe, it can easily be modified to accommodate regional preferences and become a signature feature of your menu.

I am very glad that I took part in Canadian Pizza magazine’s recipe contest over 15 years ago: it opened doors for many incredible experiences, including becoming a regular contributor here. I’m also grateful to have met so many other talented pizza chefs from Canada and around the world. While each chef will change up their dough, toppings, cheeses and sauce, it’s still pizza – a food that unites everyone.

Wishing you all a happy, healthy and successful year ahead. | CP CanadianPizzaMag.com

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COVER STORY

Creative, agile General Assembly Pizza disrupts the frozen pizza market

BY COLLEEN CROSS

A

li Khan Lalani wants to stir things up in the pizza industry.

The affable founder and CEO of General Assembly Pizza in Toronto, sees himself as no fan of the status quo: “As GA’s founder, my goals are to disrupt the pizza industry as we know it and to help lead the quality pizza movement.”

Like a top chess player seeing several steps ahead, Lalani has the gift of harnessing the right trend at the right time. He is steering his pizza brand ahead of the curve in a competitive industry during a brutally challenging year – a feat he and his team have accomplished through a series of smart pivots.

To appreciate the journey he has taken, you need to understand how 10

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he made the leap from owning a pair of Swiss Chalet locations to opening a bricks-and-mortar pizzeria to selling meal kits to getting frozen pizzas into grocery stores to his newest innovation – offering stacks of pizza by subscription.

Entrepreneur’s journey

Garden Smash, a plant-based pizza available by subscription only, features tomato sauce, green kale, artichoke, grilled eggplant, roasted sweet pepper, garlic and wild oregano.

Lalani’s childhood was spent in Kitchener-Waterloo, Ont., until age 9, and Vancouver. His path through the restaurant business began with several years at a Vancouver Earls restaurant as a high school student.

After graduating with a bachelor of arts in political science from Concordia University in Montreal, he entered the restaurant business. At age 26, he became a franchise owner at Swiss Chalet at a location in Guelph, Ont. This early success led

him to take on a second location in Woodstock. The two locations became examples of best practices for the corporate office and, before long, he was advising on national Swiss Chalet media campaigns, and new restaurant and menu designs.

“I completely and thoroughly enjoyed experience at Swiss Chalet,” he says. In those years, from 2009 to 2015, about 70 per cent of sales was generated in the dining room with delivery and takeout a smaller but growing part of the business. Then there was a huge shift toward delivery, takeout and off-premises eating.

Lalani took note of this trend and decided to try something new.

He has three huge passions in life – the restaurant business, pizza and wine. “I thought, there’s got to be a way I can marry the three of those.”

After backpacking around Europe, he found himself in Naples waiting for a ferry. He spotted a pizzeria that had a huge lineup. Curious, he joined the throng of people,

November/December 2020 · CANADIAN PIZZA

PHOTOS: GENERAL ASSEMBLY PIZZA, GAPIZZA.COM

BRAND EXTENSION 101

COVER STORY

ordered a margherita and a marinara made in a wood-fired oven and fell in love with Neapolitan pizza. It was an a-ha moment for the budding entrepreneur. “It changed my life.”

He did more travelling in Italy and set out to learn as much as he could about traditional methods – by doing. In 2016 he trained in California and became an Associazione verace pizza napoletana (APN)-certified pizzaiolo and a Level 2 Certified Sommelier in order to understand how acid and sugar react with food and how different flavours and combinations react with each other.

ICON: SURANG / FLATICON

Bricks-and-mortar location In 2017, General Assembly Pizza opened its flagship restaurant at 331 Adelaide St. W. in Toronto’s King West Entertainment District. It is a 3500-square-foot fast-casual restaurant that seats about 75 diners.

A much smaller connected space next door was purpose-built for takeout orders, pick-ups by Ritual customers and Foodora deliveries.

A glassed-in dough room where naturally leavened pizza dough (using a culture brought in from New York pizza chef and consultant Anthony Falco) is triple-proofed and fermented.

“Fast-casual was just getting going,” he says. “I thought, let’s bring the art of theatre into this restaurant.” This pizza theatre included a kitchen with no walls visible to the public. At the time the courier business was booming, and he had separate entrances built for the 500-square-foot take-out area. “We built a shelf for orders and customers could order using an app. Looking back, it was innovative.”

They launched cashless payment and received great “organic press” from Toronto media, landing on several “best pizza” lists. “We were fortunate,” he says.

The name is a nod to the indus-

trial revolution (think “General Motors”) and the assembly-line nature of the operation, a mixture of old and new, with Neapolitan pizza going into old-style oven handmade in Naples. “Assembly” refers to the idea of gathering (think of school assemblies you attended as a kid). Lalani’s goal is to bring all pizza lovers to one place, a hub, to share an hour together. “It’s an homage to tradition but bringing people all together at once,” he says.

‘More than a restaurant’ Lalani refers to the business as more than a restaurant. “I feel like General Assembly evolved into a lifestyle.

It was fast-casual and really easy to navigate for everyone – for families, first dates, tourists . . . an easy, familiar place. Pizza nerds were interested in our dough and the oven. It became this place where people would break bread. We became a community instead of a restaurant. Our customers and staff gave it its energy and soul.”

He says all shops have dough, sauce, toppings and other common elements of pizza, but building a brand has to do with how you look at these elements and the revenue opportunities you see.

The concept that helps General Assembly stand out is individual, 10-inch pizzas at price points of $915. “We thought, it’s so nice to have a size of pizza that’s built for one, an easy size to navigate through and keep our price per pizza palatable,” Lalani says. “You don’t have to share – there’s no compromise.”

From pizza kits to frozen That was all before COVID-19. The sunny entrepreneur manages to keep his note of positivity while telling GA’s COVID story.

“The plan this year was to have three locations in high-traffic areas,” he says, with a rueful smile heard over the phone. “Everything was going fine until March 13. We had to close. We wondered, what’s going to

CANADIAN PIZZA · November/December 2020

happen next?”

Lalani and his team, which includes executive chef Curt Martin, set about problem-solving. “We thought, there must be a way to get our pizza into the hands of our consumers in a safe way.” They launched a pizza kit business and marketed it through social media. Martin filmed videos and shared them online. “It took off. We sold 300 the first week, then 500 a week. “Sharing stories, sharing videos – we started going down that path,” Lalani says.

Meanwhile, they pivoted to frozen pizza, with Chef Martin spearheading development of the premium frozen pizza line.

“I had always dreamt of making a better frozen pizza,” Lalani says. The team spent about 10 days innovating and testing and, by April 15, they had a few pizzas they were happy with.

They moved cautiously, believing “too much new” might be overwhelming for customers. “There needs to be a level of comfort,” he says. “We wanted to create something familiar, quick – a treat. We sold them just at our restaurant and they started flying out of the door.”

The next steps happened fast. Two weeks later they were approached by a grocery store, and by June 1, General Assembly pizzas were being sold in more than 15 independent grocery stores in southern Ontario such as Summerhill Market. As of late October, they were in 25 stores.

“We wanted to carry the idea of no compromise to the CPG (consumer packaged goods) shelf for grocery and subscriptions,” he says. “We always wanted to figure it out in house.

We wanted to work with people who believe in our food. Independent grocers are just like us restaurateurs.

We ask them, ‘What are you carrying now? Is it working?’ We ask them to try our pizzas to see if they like them.”

Given the tense shared history of fresh and frozen pizza in Canada,

General Assembly’s subscription service lets customers choose their monthly stack size 4 pizzas, $9.75 per pizza ($39) 6 pizzas, $9.50 per pizza ($57) 8 pizzas, $9.25 per pizza ($74) 10 pizzas, $9 per pizza ($90)

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PROFILE

GOOD NEIGHBOURS: KESTÉ Feeding the passion to help others

BY COLLEEN CROSS One thing living in a pandemic has taught us is the importance – and the blessing – of having good neighbours.

Last spring canadianpizzamag.com celebrated some exceptional pizzerias who stepped up to the plate to do wonderful things in their communities.

We hope these stories – including this story of how Kesté in Montreal reached out to medical first responders – will inspire creativity and generosity and remind us of this special characteristic of pizzerias in Canada.

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Gianluca Esposito of Kesté in Montreal decided to support overworked medical staff at area hospitals the best way he knew how – through his own brand of Neapolitan pizza.

Esposito, who is originally from Naples, decided to feed the hard-working medical staff at Montreal’s Jewish General Hospital, Lakeshore General Hospital on the city’s west island and other area hospitals.

The impulse to give food to other people comes naturally to Esposito.

Paying it forward is common in Naples, Italy, where he grew up. Caffe

sospeso, which translates loosely to “suspended coffee,” is a century-old tradition. When customers buy coffee, they also pay in advance for a cup to be given to somebody else – usually someone who otherwise couldn’t afford it, he said.

He cooked up the plan with the encouragement of a friend. “Why don’t you start something like that?”

November/December 2020 · CANADIAN PIZZA

PHOTO: KESTÉ

R

eeling over pandemic developments and feeling helpless about the spread of COVID-19 in his beloved, hard-hit Montreal, Gianluca Esposito decided to support overworked medical staff at area hospitals the best way he knew how – through his own brand of Neapolitan pizza.

Esposito is the chef and pizzaiolo at Kesté in Montreal. Along with Saverio Pileggi, he owns the popular pizzeria that opened in 2015.

When the pizzeria was forced to close its dining room in March,

The giving was contagious. One generous blogger called and wanted to have a contest. They donated three-quarters of the cost. the friend suggested. When word got out, the pizzeria’s website “went crazy – everybody wanted to get hold of us to donate,” he said. “Some other restaurants wanted to join us and other businesses too.”

“Since the pandemic hit, we’ve done only takeout and delivery,” Esposito told us. Looking to do something nice for staff at the hospitals, he set to work making the pizzeria’s signature Neapolitan pie. When Canadian Pizza spoke with the passionate pizzaiolo in mid-April, he had delivered about 400 pizzas and counting. “There is a nurse, she loves my pizza,” he said. “She was working one day and said, ‘I love your pizza.’ So I sent the pizza to them.”

This note the grateful nurse posted on social media shows the gift was well appreciated: “Thank you to Gianluca Esposito of Keste Pizzeria for donating18 pizzas to the COVID 19 nurses at the Lakeshore General Hospital West Island. The pizzas were delicious said the nurses. GOD BLESS YOU!” They drop the pizza off at the door and sometimes doctors or other medical staff come down to get it, he said. His son, Luigi, and wife Gigi Mcnicoll assist. A post on the pizzeria’s website read: “Due to the phenomenon of Corona virus and government incentives, we will personally carry out most FREE deliveries and orders to take on site. Please note that we also deliver via platforms, without extra charge, by: foodora, UberEATS, GOLO Mobile Investors and SkipTheDishes!!!”

When we spoke he was preparing for a delivery the next day of 72 pizzas to Sacré-Coeur hospital, Montreal’s old Royal Victoria Hospital, which has a dedicated COVID-19 isolation section.

Apart from the disruption of the pandemic, business is going OK, he says. Friends spread the word about the pizzeria. “I can’t complain. The government helps a lot.

In Canada they’ve done a really great job to help the population. I find there are not that many restrictions, I wish there more restrictions. The problem will be later, after

reopening. We don’t know when or how we will reopen.”

It started out as a direct donation from Esposito, then private companies started to donate. “Nurses and doctors were sending me messages directly to get some pizza. I had so much pizza to give away that it was a pleasure to give away.”

The giving was contagious. One generous blogger called and wanted to have a contest. They donated three-quarters of the cost.

Esposito considers it a win-win. He has a lot of friends and family in the city and he knows a few on the front lines.

Of the response from the nurse, Esposito says, “It was nice to hear from them, it meant so much.”

One day the children’s hospital, doctor came out to pick up the pizza, handed him an envelope with $20, with the names of doctors and nurses.

“I’m still doing it, I’m happy to do it,” the pizzaiolo said. | CP Thank you to Gold sponsor Parmalat and Silver sponsor HungerRush, formerly Revention, for supporting this initiative to recognize pizzerias being Good Neighbours! Know a pizzeria who is being a Good Neighbour? Let us know: ccross@annexbusinessmedia.com.

1.855.388.5999 sales@ifoodequipment.ca SHIPPING AND WARRANTY NATIONWIDE WITH

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PIZzERIA • PIZzERIA OF EAR

MAGAZINE PRESENTS:

EAR • PIZz Y E E TH

2021

zERIA OF THE Y PIZ

R

THE YEAR F O • IA

PIZzERIA • PIZzERIA OF EAR

Canadian Pizza is holding its first Pizzeria of the Year contest. We want to hear from pizzerias across Canada. Share your story about what you do, how you innovate and how you are involved in your community!

Deadline to enter: February 14, 2021

www.canadianpizzamag.com BRONZE SPONSOR

FEATURE

Demand for authenticity and healthy/ alternative crusts “Pizza consumption is on the rise and there are a number of factors that are pushing this. We’re at home more; we’re returning to simple, familiar and comforting foods in times of turbulence; and there’s a rising need for purely joyful experiences. A few continuing trends that we’re seeing are the demand for authenPizzeria Du owner Roger Yang is spearheading an effort to link pizzerias through a delivery co-op. The Toronto pizzeria’s innovative menu features pumpkin apple sage pizza with fresh sage leaves.

OTHER EMERGING TRENDS SHAPING THE PIZZA INDUSTRY • Growth in organic: Consumers are continuing to demand organic products.

• Emerging pizza styles: Today on menus there are a number of new pizza styles and preferences that consumers are excited to explore.

• Subscription pizza plans: Pizza subscription services – frozen pizzas, made to order, and shipped to a home – offer another opportunity to serve customers.

ticity and healthy/alternative crusts,” says Elaine O’Doherty, marketing manager for Ardent Mills.

At first blush the two trends sound diametrically opposed, but in fact they are tightly linked and mutually supporting.

“Authenticity is a dynamic concept – last year we saw increased demand for Neapolitan-style pizzas, authentic to Italy,” O’Doherty explains. “And while classic pizzas very much remain a staple, authenticity has evolved to also be about traceable or organic ingredients, regional varieties, seasonal and scratch-made offerings. Transparency in nutrition is a growing trend that resonates with pizza consumers. Simple recipes featuring healthier ingredients are attractive, and the more rustic, the better. The quality of pizza can also be elevated with artisan ingredients. Growing regional trends include Montreal-style pizza, Windsor-style, Detroit-style, gourmet, California-style and Roman-style pizzas.”

With the increasing demand for healthier crusts, we’re also seeing a trend towards thinner crusts. In fact, only 23 per cent of consumers said they prefer thicker crust, according to the 2020 Technomic Canadian Pizza Consumer Trend Report. O’Doherty asserts we can expect pizza operators to continue to expand their pizza crust offerings in the likes of cauliflower crusts, whole-grain, high-protein, organic and more.

“Consumer preferences are changing and growing, and new flour choices, as well as heirloom and ancient grains, open up a new world for pizza dough innovation,” she explains. “They bring new textures to crust and can also help meet the growing demand for healthy crusts and transparency in a new way. We expect to see more twists on classics in the form of gluten-free, vegan and whole-grain crusts. Crust addins such as quinoa, spelt and chickpea flour can help bring more nutrition, texture and new flavours to pizza recipes.”

O’Doherty says that traditional pizzas will always be a staple.

Meal kits “While quick-service restaurant sales are forecast to decrease by only 13 per cent in 2020 compared to 2019 and, because they didn’t see as big of a decline, are forecast to return to pre-COVID levels in 2021, sales at full-service restaurants are forecast to fall by 42.5 per cent in 2020 and won’t return to pre-COVID levels until 2022. This is due to the decline in tourists, dropoff in business dining, and some consumers being reluctant to dine in as we saw before,” explains Roberto Sarjoo, Restaurants Canada’s director of 18

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November/December 2020 · CANADIAN PIZZA

PHOTO: PIZZERIA DU, ICON: FREEPIK / FLATICON

often mangled in delivery or arrived cold.

Yang recognized that COVID was accelerating a trend in the industry that was already underway: the growing importance of delivery. With that in mind, and lamenting the issues he encountered with Uber Eats, Yang began building an alternative to delivery apps. “The challenge for a small business doing their own delivery is that most don’t have enough scale to really do it efficiently, but I reasoned that an alternative would be to join with other businesses to build economy of scale through a co-op, pooling resources to hire drivers who receive hourly salaries and insurance,” he explains. It’s worked: so far, half a dozen Toronto restaurants have joined Yang’s venture. Elsewhere in Canada, others of the same ilk are emerging as well (see, for example, “Delivery Co-op” in Canadian Pizza July/August).

“Delivery co-ops aren’t just a way forward; I believe they are the only way forward,” Yang says. “Delivery is super important, but I don’t believe delivery app services are a sustainable model long term.”

“The challenge for a small business doing their own delivery is that most don’t have enough scale to really do it efficiently.”

–Roger Yang, Pizzeria Du marketing and communication.

The takeaway from this is that restaurants – including pizza and Italian-style restaurants that don’t focus exclusively on take-out menus ¬– need to explore alternative revenue streams. One of the more interesting is the potential of meal kits sold in partnership with grocery chains. Meal kits allow customers to bring

their favourite restaurant experience into the comfort of their home (important, as 70 per cent of Canadians do not feel comfortable dining out during the pandemic). Kits are prepared by the restaurant, and come with fresh, pre-portioned ingredients and stepby-step instructions. Grocery chains, for their part, offer the infrastructure, marketing strength, reach and economy of scale to make meal kits a viable revenue proposition.

Loblaw Companies Limited, for example, has recently expanded its PC Chef meal kit direct-to-home delivery service to include fresh, ready-to-make meals from top local restaurants with next-day delivery Wednesday through Saturday. Residents in the Greater Toronto Area, for example, are now able to order their favourite dishes from more than a dozen establishments, including General Assembly Pizza. There is no commitment and no subscription required.

“Restaurants can’t stop innovating,” Sarjoo says, “and we see this innovation as an increasing share of restaurants are offering services like meal kits.” | CP

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TOOLS OF THE TRADE

to help businesses streamline operations,” said Sam Zietz, chief executive officer. grubbrr.com

VIDEO MARKETING

Live video network lets chefs, cooks and bartenders earn money by sharing expertise

ONLINE ORDERING

Grubbrr kiosks and contactless ordering affordable and adaptable Grubbrr has a line of self-ordering kiosks and contactless ordering systems that is affordable, adaptable and easy-to-use for quick-service and fast-casual restaurants looking for solutions to COVID-19 challenges.

By eliminating face-to-face interactions with cashiers, Grubbrr’s products have helped customers feel safer and allowed restaurants to not only survive, but pivot and thrive during the pandemic. At a time when many restaurants have been forced to close, the company is reimagining how the restaurant industry can operate in future.

In addition to restaurants, the systems are being applied in stadiums, entertainment facilities, casinos, hotels, micro-markets and retail.

The company received the 2020 Applied Technology Award from QSR Magazine.

“While the need for technology in almost every industry has become essential due to the COVID-19 pandemic, Grubbrr is glad to be at the forefront 20

@CdnPizzaMag

A new live video network provides a way for food and beverage industry professionals to earn money through connecting with audiences of food lovers.

Foodiez.live, powered by Onviva Broadcasting Corporation, and launched in partnership with the Canadian Culinary Federation, allows chefs, cooks, restaurateurs, bartenders, mixologists, sommeliers, foodies and cooking schools to price, schedule, promote and deliver live streaming broadcasts and video calls to audiences of any size.

2020 has shown us that taking advantage of technology is more important than ever for your pizzeria. When it comes to new tech tools, Canadian Pizza keeps you in the know. For more on new products for the pizza industry, check out our website, canadianpizzamag.com

talents, skills and expertise can get paid directly for their live video content and begin building their following, opening new revenue streams from the comfort of their own home or professional kitchen.

There are no monthly fees to join network and no minimum payouts. It is designed to eliminate barriers to entry for emerging chefs.

Culinary content creators can run live demos, host Q-and-A sessions and private classes, show cooking or beverage hacks and tips, and offer guidance to up-and-coming chefs. In fact, many people in the restaurant industry have been doing this already through social media platforms but haven’t found a way to charge for their service, the release said.

The network allows them to set their price then live broadcast events in high definition all from one platform, host interactive sessions with followers and sell training videos or books using the platform’s built-in billing system. foodiez.live

CONTACTLESS TIPPING

Tipstoday app helps pay out staff tips efficiently

“COVID-19 forced me to look for new ways to earn income, since my work in the food services business has been greatly reduced,” said Andrew Carter, co-founder of Chefs Night At Home, in a press release. “Foodiez.live gives me a direct way to monetize my culinary expertise.”

By joining the network, content creators with culinary

Operators are looking for ways to cut costs, save time and reduce the health risks of handling cash.

Tipstoday is a free-to-use, threepart digital solution for cashless tips, earnings and/or mileage.

The app, the card and the portal.

With the simple online portal, managers can pay their whole team in minutes. Either integrated into your point-of-sale system or via a single file upload to our online portal, your staff will all get their gratuities in unison!

Bing. Staff’s gratuities get loaded to their prepaid card, paired with a secure app-based mobile wallet. They get a text message that they received the funds. Their app updates with the new balance. No more trips to the bank. No more stuffing envelopes. Just click send and get back to business. tipstoday.com

GIFT, LOYALTY PROGRAMS

Givex launches mobile app to streamline online ordering, gift card and loyalty programs for restaurants For pizzerias and restaurants that don’t have the time, staff or money to invest into expensive technology enhancements, restaurant technology company Givex has launched a mobile app that allows customers to place an order, purchase or refill gift cards and earn loyalty points and rewards.

In a time when restaurants across the globe are struggling to navigate strict regulations for indoor dining while outdoor dining is limited, technology has helped to streamline operations and capture revenue for off-premise dining, the compa-

November/December 2020 · CANADIAN PIZZA

TOOLS OF THE TRADE

ny said in a press release.

The Givex Customer WebSuite delivers gift card, loyalty and online ordering capability all in a single mobile app and provides a unified experience across desktop and mobile. It integrates with Givex POS, streamlining the online ordering process for restaurant owners and creating a simple, contactless payment experience for customers. givex.com

STAFF MANAGEMENT

Beekeeper app keeps management, staff and customers connected Beekeeper is a mobile app designed to help restaurants improve communication among both staff and customers.

The Beekeeper app can help restaurants speed up service, encourage more upselling, serve more guests, reduce food waste, streamline internal communication, and allow customers to reserve, order and pay through their mobile devices.

Beekeeper bridges communication gaps by connecting operational systems and communication channels within one secure platform that is accessible by mobile and desktop devices. Restaurant operators can customize it, schedule automated messages, establish communication streams, create and distribute employee surveys.

While most restaurants have moved far beyond handwritten orders on tickets, there is a disparity of digital adoption rates across the industry,” the company said in a press release.

“From mobile apps to smart kitchens to tabletop touchpads, now is the perfect time for

restaurants to adopt a digital workplace.”

Restaurants can use a digital workplace to increase profits and build customer loyalty by connecting with customers over mobile technology to build loyalty, using an employee app such as Beekeeper to engage frontline workers and collecting data to reduce waste and anticipate what customers will want. beekeeper.io

CONTACT TRACING

Canatrace makes COVID-19 contact tracing simple, safe GroundLevel Insights has launched Canatrace. Now available to businesses across Canada, Canatrace is a fast, secure, and free digital solution that allows businesses to capture pertinent customer data needed for contact tracing, all while alleviating the workload of staff and keeping patrons and their contact information safe.

The digital tool allows visitors to provide their contact information directly on their own smartphone using a QR code uniquely branded for the business they are visiting.

Small businesses minimize touchpoints for guests, ensure the confidentiality and accuracy of the information given, and lessen the extra responsibilities their staff are taking on during these unprecedented times.

CANADIAN PIZZA · November/December 2020

The systems helps small businesses meet provincial policies. They simply register for a business-branded QR code at canatrace.com. Each unique QR code is assigned to its own mobile site, meaning that every business will have its own landing page to collect visitor information. This data-collection page is automatically pulled up when the QR code is scanned in store, where customers and employees can register their name and contact information. canatrace.com

HEALTH SCREENING

a positive impact,” said Mike Couch, Couch & Associates’ managing partner. “To really achieve this, the core product needed to be free so that any organization could adopt it.”

Extra features available as paid add-ons include custom database integrations and QR code authentication. These are aimed at large organizations with multiple locations. couch.associates/back-to-work/

DISPLAY CASES

Two-tier heated Grab’N Go cases

Company launches free COVID-19 workplace screening tool Couch & Associates has launched a free COVID-19 employee screening tool to help businesses enable employee self-screening and report the results to the designated administrator.

The tool is free to set up and run employee screening for as long as required, with no trial period or hidden costs, the company said in a news release.

The package consists of a branded screening site, standardized questions in line with health officials’ latest guidance, and an integration with Google Sheets, a customer relationship management or human resources system, for reporting purposes. Employers can also include multiple locations and custom employee identifiers.

Businesses in regions that have implemented bylaws requiring employee screening will be able to meet those requirements using the free tool.

“With everything going on, we thought about how to provide a valuable solution that will have

With a rise in demand for hot take-out food such as pizza slices, small pizzas, and chicken wings and tenders, Resfab’s Grab’N Go hot cases help restaurants have hot dishes ready for their customers to swiftly and safely take home.

The curved glass cases have tempered mirror sliding glass doors that are framed and removable, making the display more visible and simplifying the cleaning process.

Th e G N G 3 P 3 T m o d e l accommodates three full-size and three half-size pans. The GNG 2P2T accommodates tow full-size and two half-size pans.

They require no water connection and only 120 volts to operate, making it easy and convenient to find a great location in your restaurant and to relocate when needed. resfab.com CanadianPizzaMag.com

21

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.

Six ways to keep your pizzeria sailing this winter

W

your pizzeria is a direct reflection of your business and you. You certainly don’t want guests walking in to see dust and dirt. Recent research showed that restaurant cleanliness was a more critical factor to patrons than customer service. Keep it clean!

inter is one of my favourite times of the year! It means warm, fuzzy sweaters, chilly evenings and the aromas of comforting foods. I love the smell coming from pizzerias – it’s a treat like no other. As people are extremely busy during the holiday season, you will experience more orders. Here are six ways to get ready for customers’ winter and holiday favourites.

3. Sanitization and health code

1. Look professional If you want to run a successful pizzeria that keeps customers returning for more, make sure you maintain a professional appearance. Who wants to go to a pizza place where everything is disorganized? Make sure your storefront is super clean, uncluttered and highly welcoming to all holiday shoppers. Your pizzeria will initially be judged on how it appears: Is it also clean inside? Does it smell bad or look bad? Are your pizzeria products prominently displayed in a well-lit case with bags or boxes for carry-out? Are there visible signs of wear and tear? These are all things that your customers will immediately notice. Your pizzeria’s interiors should encourage the upsell with lights, decorations and music.

2. Cleanliness is a must When the weather gets colder, germs spread quicker, and you really want to start this new season off – most particularly during this pandemic – in perfect shape. Your team catchphrase should now be “holiday cleaning” and you should spruce things up around your pizzeria right now! Give your kitchen a thorough scrubbing, clean out all of your refrigerators and freezers, and make sure your seating area and restrooms are sparkling. Don’t forget to clean your front door, counters, shelves, tables and chairs.

Don’t forget that the cleanliness of 22

@CdnPizzaMag

Branding is more than just a logo, but your logo should appear on every bag, box, sticker, badge, loyalty card, gift card, ad, napkin, apron, hat, cap, scarf, shirt, jacket, uniform that’s worn by you and your staff.

You need to do your part to keep your staff, customers and the public safe and healthy. Here are some tips to help prevent the spread of germs: • Provide ways to properly clean hands, by providing access to soap and water or alcohol-based hand sanitizer.

• Provide cashiers, drive-through operators, delivery staff and other customer-facing staff with hand sanitizer for their use only.

• Have all employees and visitors wash their hands thoroughly with soap and water before entering the workplace and after contact with surfaces others have touched.

• Include handwashing before breaks and at shift changes.

• Provide a safe place for customers to dispose of used sanitizing wipes and personal protective equipment.

• Clean washroom facilities.

• Sanitize frequently and commonly touched surfaces or areas such as entrances, counters, shelving units, kitchens, tables, chairs and washrooms.

• Sanitize shared equipment (where sharing of equipment cannot be avoided).

• Post hygiene instructions in English or French and the majority workplace language so everyone can understand how to do their part.

• Introduce more fresh air by increasing the ventilation system’s air intake or opening doors and windows. Avoid central recirculation where possible.

• Minimize physical contact with customers.

• Maintain a safe distance while handing goods and taking payment, minimize or eliminate handling of cash and eliminate at-thedoor payment methods.

• Assign staff to ensure customers are maintaining safe physical distances in congested areas like entrances/ exits and check-outs.

• Add floor markings and barriers to manage traffic flow and physical distancing.

• Do not accept reusable bags or containers that are to be handled by your staff.

• Install barriers between cashiers and customers: this can include plexiglass or markings on the floor to ensure at least two metres between customer and cashier.

• Stagger start times, shifts, breaks, and lunch times.

• Restrict the number of people on site and where they work.

• Control site movement (by limiting the potential for workers to gather).

• Limit the number of people working in one space at the same time.

• Minimize the number of people using each piece of equipment in instances where sharing equipment cannot be avoided.

• Hold meetings in an outside or large space.

• Limit unnecessary onsite interaction among workers, and between workers and outside service providers.

4. Your branding should be consistent As you know, the key to success for any pizza operation is making the most delicious pizzas around. You already know your great pizzas will sell themselves but only once customers know about them. Even if you own a small pizzeria, you need to have a

November/December 2020 · CANADIAN PIZZA

recognizable brand. Branding is more than just a logo. A brand covers all aspects of a pizzeria business: type of pizzeria, style of your pizzas, packaging, stationery, social media, etc.

Branding can cover a lot, but there are two main must-have elements when running your business: a recognizable logo and beautiful colour palette. Your logo should appear on every bag, box, sticker, badge, loyalty card, gift card, ad, napkin or item of clothing worn by you and your staff.

Being online is an excellent way to interact with your customers. Make sure you have a consistent logo on your website, blog, videos and your social media platforms. Always order these items in a colour that matches your pizzeria colour scheme. The key is to have a cohesive and recognizable image throughout your operation.

5. Train your staff HOLIDAY CLEANING Restaurant cleanliness is more critical to many patrons than customer service.

These areas of your pizzeria should sparkle:

CANADIAN PIZZA · November/December 2020 Untitled-3 1

• seating area • restrooms • front door • counters • shelves • tables • chairs • kitchen • refrigerators • freezers

When you think your staff members have been trained enough, keep going.

If they lose some precious minutes or prepare the wrong order, it could equate to a huge loss in revenue and also in reputation. If you have recently hired some new employees, you will want to properly train them before they hide behind your pizzeria cases.

Make sure that your new employees can wear multiple hats and are educated about the important elements of your pizzeria.

Your staff should know everything about every menu item you sell (including seasonal items), your operation and your customer service standards. Even your experienced staff members may need a refresher course. Offer ongoing training sessions to help your staff stay sharp, mo-

tivated, and become better customer service representatives.

6. Get social media savvy Your pizzeria’s branding and marketing will not be complete if you are not active on the internet. Make sure you create a responsive, mobile-friendly web design for your customers that use portable devices.

Another way to get customers’ attention is with a strong social media presence. You need professional-quality photos and videos of your pizzeria and products, and consider posting them on Facebook and Instagram. Use social media platforms to promote your pizzeria, take orders, do networking and get customer feedback. Entertain and captivate your customers with fun stories, and share lots of ideas and images. | CP

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CANADIAN PIZZA SUMMIT

VIRTUAL PIZZA COMMUNITY We couldn’t be together in person this year, so we got together virtually

BY CANADIAN PIZZA STAFF

O

n Oct. 19 Canadian Pizza hosted a live, half-day Virtual Canadian Pizza Summit to promote conversation and fresh ideas for your pizzeria.

Scott Wiener, founder of Scott’s Pizza Tours in New York City and Slice Out Hunger charity joined us live with inspiring opening remarks on how to get people to actively root for your pizzeria. It’s not just about the food, he told us – pizzerias are “a reset” to a simple pleasure many people associate with childhood.

“A restaurant doesn’t have to be a place that you physically go to.” For example, he’s been impressed by pizzerias delivering kits to customers and running free 30-minute online classes.

“This is a great opportunity for you to show customers it’s not that easy to do what you do.”

“Tell your pizzeria’s story over and over,” he urged. “The best way to root for people is to know who they are.”

Jeremy and Josh Paone, co-owners with father Tony Paone of The Lock Wood Fired Pizza in Port Colborne, Ont., explained how they combatted a traffic drop in March and April by offering a 50 per cent discount to first 24

@CdnPizzaMag

responders, a move that drove sales and created goodwill in their small town. They operated a very popular mobile pizza trailer in spring, summer and fall and hosted a socially distanced pizza-eating contest for customers who enjoy a hot, spicy pie.

Aaron Gehrman, owner of Emilio Finatti Food Services Inc., White Rock, B.C., talked about his business’s emphasis on cleaning and sanitization. He explained that removing the self-serve option has not only contributed to peace of mind for customers and staff, but also saved the operation money by reducing overhead costs. He encouraged other operators to keep your front windows clean. “It goes a long way,” said the entrepreneur, who was set to open a third location with industrial kitchen and pizza equipment supply in November.

Cory Medd, owner of Two Guys and a Pizza Place in Lethbridge, Alta., has upped signage on safety measures.

The menu reminds customers of “Our promise to you and your promise to us.” Early on they reduced hours and started closing on Mondays to do deep cleaning and repainting. They streamlined their operation back to delivery and take-out, using the extra dining space to allow customers picking up their orders to spread out. To keep staff motivated and excited to come to work, Medd changed the bonus structure, included drivers in tipping policies and set up staff house accounts to feed staff.

Previous Chef of the Year Dean Litster, owner of Armando’s Pizza in Amherstburg, Ont., presented a killer dual demo offering tips on making

In our Cross-Country Check-In, we heard from operators about how they are meeting the challenges of COVID.

Industry giant Scott Wiener, founder of Scott’s Pizza Tours, joined us live from New York City with inspiring opening remarks on how to get people to actively root for your pizzeria.

the iconic Windsor-style and Detroit-style pizzas. For Litster, aka Professor Zaaa, the pans are paramount, with blue steel pans creating the added heat necessary to get a good bake.

Reigning two-time Great Pizza Box Fold-Off champ James Timothy of Zen’Za Pizzeria in London, Ont., gave us a demo, shared tips as Giorgio Taverniti of Frank’s Pizza House in Toronto and Virgil Risi of Maria’s Original Pizza of Brantford, Ont., folded via video. Risi emerged the winner with an impressive time of 36.33 seconds to fold 10 large boxes, outfolding Timothy’s record of 42.55 seconds. The 19-year-old won $100, a framed certificate and coverage in the magazine.

The Summit would not be possible without the support of Premier sponsors Faema Canada, Euro-Milan Inc. and Ardent Mills, Prime sponsor EM Bakery Equipment and Fold-Off sponsor Lallemand Baking. Thank you!

Watch the recorded sessions at canadianpizzamag.com/virtual-events. | CP

November/December 2020 · CANADIAN PIZZA

DOUGH PRODUCTS

Advertisers Index Company

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Page #

Annex Bookstore ............................................25 Ardent Mills UL ................................................2 Faema Company (Canada) Ltd. / Euro-Milan Inc. ......................................13, 28 IFood Equipment ............................................15 Mimi Food Products Inc. ................................25 2020-05-15 8:12 AM PZ Misc. ...................................................17, 23 Reiser / Robert Reiser & Co. ..........................27 Ricco Food Distributor ...................................19 Springer’s Meats Inc. .....................................19 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.

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