PZ - October 2023

OCTOBER 2023

CANADIANPIZZAMAG.COM

Chef of the Year West

AGAIN!

Two-time winner Giuseppe Cortinovis shares his ideas on elevating pizza

Register for Pizza Summit East 2023 on October 30 – details inside!

P. 12 Handing down your pizza business P. 14 Fall pizzas from across Canada

Everywhere you need us A full range of quality products, an agile team, and nationwide distribution capabilities: when it comes to serving your cheese needs, we’re all over it.

Here for you agropursolutions.ca

October 2023 Vol. 29, No. 5

DEPARTMENTS 6

From the Editor Talking trends

8

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

12 The Pizza Chef Handing over your pizzeria

16 Tools of the Trade New products

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17 Making Dough Three easy ways to diversify your revenue streams

ONLINE

PHOTOS: HAKAN BURCUOGLU (COVER), HAKAN BURCUOGLU (TOP); FAMOUS PEPPERS (14); CANADIAN PIZZA (22)

How to navigate employee conflicts There’s tension between two employees, but is it your job to solve the problem? Conflict resolution expert Jo Anne Preston offers strategies for staying out of staff conflicts while providing the support your team needs. Get advice from the author of Lead the Way in Five Minutes a Day: Sparking High Performance in Yourself and Your Team at canadianpizzamag.com.

CONTENTS COVER STORY

10 Canadian Pizza Chef of the Year West

14 22

ON THE COVER You may be feeling déjà vu on learning about our newest Chef of the Year West, Giuseppe Cortinovis.

The highly innovative chef talked with us about his latest projects. See page 10.

CANADIAN PIZZA ·October 2023

Giuseppe Cortinovis took the top spot for the second time in Vancouver in May. Find out how this creative chef innovates

By Colleen Cross

14 Fall pizza topping trends When it comes to seasonal pizza toppings, what grows together goes together

By Karen Barr

19 Canadian Pizza Summit Event Guide Learn details about the Pizza Summit and Chef of the Year Competitions and why you should be there!

By Canadian Pizza staff

22 Food trends forecast Sample some hot trends from Puratos’ Taste of Tomorrow industry conference

By Canadian Pizza staff CanadianPizzaMag.com

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FROM THE EDITOR

BY COLLEEN CROSS

October 2023, Vol. 29, No. 5

Trust your instincts on trends

T

he term “pizza trends” is one of the most searched on the internet.

Clearly, a lot of people want to keep up with the trends – from pizza operators to chefs to pizza enthusiasts looking for interesting pizza experiences.

What do we mean by trends? We’re trying to see patterns in what customers are buying, what new or improved ingredients and products are available to help you make a better pizza (and work smarter while doing it). And ultimately, which menu items pizza operators are betting will be big sellers. We’re also looking at what’s happening in Canada and the world and trying to understand how things like the economy and world events such as the pandemic are affecting how your customers spend their time and money.

Pizza Nova president Dominic Primucci prefers to talk about “shifts in the marketplace” rather than “trends.” Primucci made this point during a virtual roundtable on pizza trends that we hosted in 2021, emphasizing trends as more gradual changes in tastes and circumstances – and not passing fads. Successful operators are always paying attention to what’s happening around them.

What people want Understanding what your customers want is a sure path to providing what they need and maintain-ing solid sales numbers. I heard Chef Alex Guarnaschelli, of the Food Network’s Iron Chef, speak at Puratos’ Taste Tomorrow industry baking conference in Austin, Texas. There was a lot of talk about mental well-being as a big part of health and of incorporating healthy ingredients such as whole grains and superfoods into baked goods. Guarnaschelli was all for healthy eating and experimentation. But her idea of innovation is not to innovate. “Food must be delicious” before it can be anything else to people, she insisted. The tell-it-like-it-is chef suggested restaurants elevate their food by

using high-quality ingredients, developing cooking and baking techniques to make it taste better and focusing on what people gravitate to again and again (including keeping an eye on what’s stocked and selling in grocery stores). More than ever, people want a great experience when ordering food and especially when dining out. That may be why Guarnaschelli is finding that people often don’t do as they say: they are enthusiastic about light, healthy food, yet they will spend their hard-earned dollar on classic, indulgent items such as steak time and again.

Trust your instincts It’s important to keep up with what’s going on with our customers, our suppliers, other pizzerias and the food industry in general.

Once you are informed, you can make good decisions. But most of all, trust your instincts. Would you eat your pizza? Would you feed it to your friends and family? When you have confidence and pride in your product and the experience you’re offering (right down to ordering efficiency and comfy seats), people will come to your business.

Chef of the Year and trends Every winning Chef of the Year pizza has been creative AND tasted great. Over the years, the competition has both reflected what customers are asking for and pushed the boundaries of traditional ingredients, flavour combinations, styles and techniques.

We’ve seen squid-ink pizza dough, potato pizza crust injected with rosemary-infused oil, styles such as pizza al teglia, pinsa romana and deep-dish take off, wild boar as a topping, fermentation times lengthen and crusts balloon with airiness.

Come to the Canadian Pizza Summit in Toronto on Oct. 30 and watch the fun. We guarantee you’ll see something bold,new, inspiring and most of all delicious! | CP

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October 2023 · CANADIAN PIZZA

PLAN TO ATTEND!

PRESENTED BY:

CANADA’S ONLY BUSINESS-TO-BUSINESS BAKING EVENT

MAY 5 - 6, 2024 I TORONTO CONGRESS CENTRE

Join Canada’s baking industry professionals from bakeries (artisan, retail, wholesale, commercial, in-store, pizzerias), grocery and foodservice outlets at Canada’s ONLY Business-to-Business Baking Event!

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Connect with suppliers and learn about the latest ingredients, bakery equipment and services for the baking industry!

Benefit from education sessions exploring such topics as top bakery trends, scaling up your bakery, succession planning, automation, marketing your artisan bakery and more!

Learn what the Baking Association of Canada has been up to on your behalf and get the latest technical updates.

Take in a lively state-of-the-industry panel!

Watch top bakers demonstrate cutting-edge techniques!

Showcase your signature baking in a professional artisan competition!

See what the future holds via an exciting student competition (and enter if you’re a student)!

And much more!

IT’S A YEAR’S WORTH OF MARKET RESEARCH AND NETWORKING – ALL IN ONE PLACE OVER TWO DAYS!

BOOK YOUR BOOTH TODAY AT BAKERYSHOWCASECANADA.CA

INGREDIENTS

New production specifications released for Prosciutto di Parma PDO The European Commission recently approved and officially updated the production specifications for Prosciutto di Parma PDO. The specifications were approved earlier this year by the European Commission and came into effect on Sept. 4.

The new specifications have been formally published in the Official Journal of the European Union. Unchanged since they were first drafted 30 years ago, the revisions better reflect the enhanced production methods and quality standards of today’s Prosciutto di Parma.

The new specifications cover four different goals for the Consorzio: to further raise standards of quality, reinforce Prosciutto di Parma’s distinct character, strengthen brand promises to consumers and address environmental concerns. They include changes to farming, breed inclusion, feed standards, salt 8

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use, the aging period and an openness to new innovations that will support efficient and sustainable production.

“It is the unique environment in our region that gives Prosciutto di Parma its unparalleled flavour and consistency,” says Alessandro Utini, president of the Consorzio. “With these changes, we make official the ongoing improvements that ensure our customers around the world will continue to enjoy the taste they love for generations to come.”

Official revisions include: • Additional regions of origin: The regions of origin of the pigs have increased from 10 to 11, with the addition of Friuli-Venezia Giulia.

• Weight of fresh legs: The minimum weight of the fresh legs has changed to 11.8 kg from 10 kg., to a maximum of 18 kg.

• Feed quality and origin: The list of the foods admitted during breeding has been revised significantly, with a focus on the quality and origin of the foodstuffs; some imported foods have been replaced with products from the production area

ON THE WEB Pasta restaurant owner hands over business to employee; Ontario doubling career fairs to help more young people enter skilled trades; Pizza sales through roof at shop Dave Portnoy called ‘worst’ in U.S. | FOR MORE PIZZA NEWS, check out our website, canadianpizzamag.com

in compliance with EU prescriptions regarding PDO products.

• Reduced salt: The salt content upper limit has been reduced to 6% from 6.2%, part of a decade long endeavour that has already reduced salt content by 10%, in harmony with the WHO recommendations.

• Increased curing period: The minimum curing period has been increased from 12 to 14 months.

• Packaging improvements: The date of minimum durability of the pre-sliced packets has been extended after positive results in studies.

• Genetics: The list of permitted genetic types has been reformulated and an explanatory table has been added regarding the possible combinations of reproductive crosses.

In 2022 approximately eight million Prosciutto di Parma were branded (with 33 per cent exported), with a production turnover of $1.2 billion and a sales turnover of $2.4 billion.

The Consorzio del Prosciutto di Parma was established in 1963 by 23 producers who wanted to protect and promote their product worldwide.

ILLUSTRATION BY BRIAN FRAY

INDUSTRY NEWS

October 2023 · CANADIAN PIZZA

SUPPLIER OPENINGS AND EXPANSIONS

Restaurant suppliers open and expand in Greater Toronto Area Mississauga, Ont. – Rational Canada, a company that specializes in multifunctional food-service cooking technology, celebrated the grand opening of its new Canadian headquarters and its 50th anniversary on Aug. 16.

The grand opening event at 6950 Creditview Rd., Unit 1, in Mississauga, Ont., featured presentations, inspiring speeches, food and refreshments, spotlighting the company’s achievements in the industry. Guests watched demonstrations of the iCombi Pro and iVario Pro, designed to enhance efficiency and precision for thermal cooking in commercial kitchens.

The new facility features modern design, collaborative spaces and innovative kitchens.

“Our 50th anniversary signifies not only our achievements but also the promise of a future filled with innovative solutions CANADIAN PIZZA ·October 2023

that will continue to empower chefs, restaurants, and food-service establishments,” said said Louis-Philippe Audette, president and CEO. Toronto – Trimen and United Restaurant Supplies together have formed a new company named United Trimen that supplies smallwares and commercial food-service equipment to Canadian restaurants.

“Bringing the natural synergies and industry experts from United and Trimen together as one company makes perfect sense,” said Jay Evershed, general manager of United Trimen.

“We have a shared passion to help our customers succeed by providing equipment and smallwares solutions that memorable dining experiences are built on.”

United Restaurant Supplies has sold smallwares and light equipment to restaurants across Canada for the past 75 years. Among its products are dinnerware, flatware and glassware, kitchen prep tools, pots, pans, cleaning supplies and storage containers.

For more than 30 years, Trimen has supplied equipment to commercial kitchens and restaurants across North America.

Trimen designs, sells and installs equipment for large stadiums, hospitals and restaurant chains.

The two businesses are housed in a new centralized warehouse in North York and do business through the website unitedtrimen.com.

Etobicoke, Ont. – Longtime restaurant industry supplier Russell Hendrix has opened a new Toronto Outlet Store at 70 Coronet Rd. in Etobicoke.

The new store is designed to be a one-stopshop for all food-service needs, offering a wide selection of equipment and supplies from well-known brands.

Inventory changes weekly and customers can find commercial cooking equipment such as ovens, ranges, fryers and grills; energy-efficient refrigerators, freezers and coolers; tableware and dinnerware; kitchen knives, utensils and tools and other food preparation equipment.

“We are thrilled to launch the Toronto Outlet Store as a testament to our commitment to the food-service community in the greater Toronto area,” said Stan Dabic, CEO. “This new venture allows us to better serve our customers and provide them with a diverse range of top-quality products, at exceptional prices, all under one roof.”

FRANCHISE/CHAIN SALES NUMBERS

Report names Canada’s five top pizza franchises With annual systemwide sales of nearly $1.1 billion, Boston Pizza stands out as Canada’s largest pizza chain, according to Technomic’s 2023 Top 200 Canadian Chain Restaurant Report.

The homegrown full-service chain finished 2022 with a total of 377 restaurants across Canada.

Pizza Pizza, another Canadian-based chain, registered as the third-largest pizza player after posting total sales of $490 million in 2022.

With more than 640 locations, Pizza Pizza has the largest footprint of any Canadian pizza chain, followed by Domino’s with 585 locations and $796 million in sales.

In terms of sales, rounding out the top five chains were Pizza Hut ($469 million) and Little Caesars ($307 million).

Additional insights and analysis of the industry’s largest chain players can be found in Technomic’s 2023 Top 200 Canadian Chain Restaurant Report.

EXPANSION

PizzaForno automated pizza kiosks debut in Toronto public transit system Canadian-founded automated pizzeria chain PizzaForno is introducing its pizza kiosks in Toronto’s public transit system, Metrolinx.

The first kiosk is located at the 407 Bus Terminal and Weston GO and UP Station.

Additional kiosks are expected to be announced at various GO Transit stations in the coming months.

PizzaForno has more than 70 units that serve pizza baked in three minutes and available 24-7 in food courts, convenience stores, post-secondary schools, military bases, tourist destinations, and boating marinas in Canada and the United States.

CanadianPizzaMag.com

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COVER STORY

CHEF OF THE YEAR WEST – AGAIN! Two-time winner Giuseppe Cortinovis shares ideas on elevating pizza

BY COLLEEN CROSS

R

ihanna has made a career of teaming up with other musicians. Why shouldn’t pizza chefs, associations and suppliers work together in the same way?

This is how Giuseppe Cortinovis sees innovation. Talking with the quiet yet enthusiastic chef, you get the feeling that, like Rihanna, he’d like to work with everyone in his industry, learning from their creativity and experiences and freely sharing his own.

Cortinovis, named Chef of the Year for the second time at the Canadian Pizza Summit West in Vancouver in May, has collaborated more than most pizzaioli.

A chef at David Hawksworth’s Nightingale in Vancouver, he started his own personal brand called “Love My Pizza” and works with organizations, chefs, manufacturers and suppliers.

The Competition First, the competition, which took place as part of Bakery Showcase at the Vancouver Convention Centre in May. Cortinovis says, “I was very 10

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This pizza features shiitake-mascarpone cream, roasted chanterelle mushrooms, maitake cooked in butter and sage on a pinsa made by his new venture The Base Inc.

happy with the wheaty flavour of the dough. The Esmach oven [provided by EM Bakery Equipment] is similar to mine. Now with technology and the proper stone, the proper heating system, the balancing of the resistance, the electric oven can come out with a very good product as long as it is set at the correct setting. The stone is artisan: it becomes hot but doesn’t burn the product.”

Of his winning pizza, “Nostalgia,”

NeoNeapolitan: “I thought of all the controversial ways of thinking, at the criticism that could grow around my explanation of this style. So, because I like these kinds of arguments: here I am writing about the NeoNeapolitan style.”

SuperChefs, Italian Days Cortinovis has been busy recently teaching Neapolitan pizza-making classes in Port Coquitlam once a month – he plans to add more styles – and participating in community events. The classes are taught at The Pizza Lab, at distributor Jan K Overweel using a small electric VPN-approved oven called the Opalino available from Sudforni. Cortinovis says the only other such oven in Canada is at Gusto Ferrari in Penticton.

He loves to meet new people and work with worthy organizations. For example, last summer he made pizzas at an event for SuperChefs, a non-profit that promotes healthy food choices October 2023 · CANADIAN PIZZA

PHOTO: HAKAN BURCUOGLU

he says: “I cooked the pizza for about two minutes. I was very happy when I put it in the oven and saw the expansion of the crust, because I never used that oven. It was gratifying. The judge from the Napoli culinary school asked why it was not baked like VPN. I told him it was cooked at a lower temperature, like the Canotto.” The Canotto, he explains, is characterized by its puffy crust “achieved through careful stretching and baking techniques. The dough is made with a high hydration level, of around 70 per cent.” Since the name was trademarked by Italian chef Carlo San Marco, Cortinovis calls his version of the style Contemporanea, or Contemporary.

for kids. “They operate culinary camps around the province supported by chefs and I am one of them,” Cortinovis says. “We speak about food, what is good, what is bad. They work a lot with kids especially in disadvantaged neighbourhoods.”

The SuperChefs event hosted four food trucks serving different foods. Cortinovis made pizza by the slice and talked to about 400 people who sampled pizza, made using doughs donated by MiMi Foods.

“Knowing a lot of kids like Hawaiian pizza, he adjusted the Nightingale version to a less spicy level. We take out the core and do a sugary sauce with jalapeno. We vacuum wrap the pineapple with this syrup to marinate for 24 hours, then bake it in a combi oven. We use habanero spice, guanciale and mozzarella and finish it with chives.””

Through SuperChefs he also did an event at UBC. UBC students get credit for learning from chefs like Cortinovis and turning those dishes into something appealing to and easily digestible for kids.

This was similar to an Italian Days event he took part in. Hosted by Kerrisdale Lumber Home, a seller of outdoor pizza ovens and barbecues, which had support from JK Overweel and oven maker Fontana Forni. “We were the only booth making pizza portafoglio, which is smaller sized pizza wrapped in straw or oven paper and folded twice on its sides,” he says.

“We sold 450 pizzas from 12 to 4 p.m. – over 100 pizzas an hour. Thinking back on it, it’s impressive!”

Cortinovis also has been worked with the Italian Culinary Consortium, which promotes Italian culture and products through the work of chefs.

Collaborations and connections Cortinovis is committed to showcasing local ingredients. One way he is doing that is through his role in a documentary featuring mushrooms in British Columbia. He has been working with Oyster and King, a local organic mushroom producer, to develop dishes featuring the earthy ingredient.

They are working together to prepare three different dishes – one pizza, one pasta and one soup – with B.C. mushrooms as the main ingredient. The work will be also captured for a documentary. Ignite Pizzeria in Vancouver is part of the collaboration.

Cortinovis has helped the team at Ignite with their food research and development and the dishes created will be available at its Yaletown location.

Innovative pizza crusts For the event Cortinovis made a vegan pinsa romana CANADIAN PIZZA ·October 2023

using a precooked base or crust he has been developing with vegan chef Fabrizio Busso, a vegan baker at Erin Ireland’s To Live For bakery in Vancouver.

This new project he believes could have a big impact on the industry. Cortinovis and Busso has been creating partially precooked pizza bases, or crusts, that have long shelf life of three months at room temperature. The crusts will come in two forms: the round Latonda and the rectangular La Romana (pinsa romana) with a very high-hydration, a deep-dish pizza base with an open crumb structure that can be topped with ingredients as a regular pizza or can be opened and filled like a sandwich.

After much testing, they expect to launch their business by the end of 2023 and are compiling a subscription list.

DUELLING PIZZA STYLES • Classic VPN (rules) • Contemporary: more hydration, lower cooking temperature (no rules)

Elevating pizza styles Cortinovis is always pushing the boundaries of style.

Lately he’s been interested in what he calls the Contemporanea, his term for a version of the Canotto.

“Now chefs seem to be working together,” says Cortinovis, who won a trip to compete at Vegas Pizza Expo in March 2024. “The contemporary chefs have a different mentality, they want to succeed not as single chef but by collaborating to improve the pizza world. They put their knowledge together to come out with a product. If we work together and make the contemporanea pizza famous, we will all gain.” | CP

The ‘Nostalgia’ pizza Cortinovis on his winning pizza: “It is a unique and personal revisitation of a classic favourite of my childhood (the ‘Prosciutto e Rucola’).

The dough is made using a combination of a biga and autolysis. The biga is made with a strong typo 0 flour by “5Stagioni,” while the autolysis is made of a 00 flour, a semi-strong flour, and 10 per cent local whole-grain flour, from Cedar Isle Farm in Agassiz, B.C. The final hydration is 78 per cent and all the flours I used are organic. As for the toppings I have a layer of parmesan (30 months aged) cream and tomato confit (jam) before baking. Upon exiting the oven, the pizza is topped with stracciatella cheese, arugula pesto made with sunflower seeds, and drizzled with Cutrera EVO oil from Monti Iblei in Sicily. Finally, it’s finished with Maldon salt and served with 30-month prosciutto di Parma on the side.”

CanadianPizzaMag.com

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THE PIZZA CHEF

Diana Cline is a two-time Canadian Pizza magazine Chef of the Year, three-time winner of “Canada’s Best Pizza Chef” at international pizza competitions, a judge for international pizza culinary competitions in Las Vegas, Italy and France, and a partner with Diana’s Cucina & Lounge in Winnipeg.

BY DIANA CLINE

Handing over the business

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WHEN SELLING, YOU NEED: • Written procedures • Recipes • Company policies • Operations manual • Period of training of the new owner(s) or manager • Decision on whether staff will stay on after the sale

and a heavy focus on academia, so not as many young people are available to work or want to get into the business. That’s not to say that you won’t find an ideal candidate, but that it’s important to properly assess these areas of potential strengths and shortcomings to help guide your best decision.

If you opt to sell the business outside of the family, what restrictions, if any, will you have on the sale and ongoing running of the business? Are you selling the recipes, equipment, name and its goodwill? One owner-operator that I know decided he was going to sell his restaurant, and slowly began changing his recipes: he brought in new staff, trained

them with the new recipes, then sold it to an existing employee. It’s my understanding that he sold it “whole,” meaning with the (new) recipes, existing name, phone number, clientele and all the equipment. I’m not entirely sure of his motives in changing his recipes before he sold. I mean, if you’ve decided that you’re getting out of the business, and you want the business to continue, then wouldn’t you want it to change hands with the greatest chance of success?

Another consideration is the value of your pizzeria business.

How does one determine the value? Business brokers who specialize in this have a formula for a business with existing sales.

October 2023 · CANADIAN PIZZA

PHOTO: ADAMKAZ / GETTY IMAGE

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longtime owner told me she wants to retire but is not comfortable handing off her lovingly built family business, with her mum’s name on it, to someone outside the family. Yet she also is not keen to push family members into keeping the business going – trying to spare them a life of hard work, I’ve been told.

What goes into such a decision? What are the options available to you, the current owner?

No matter how you may attempt to weigh things with only your rational mind, this isn’t just a business decision, it’s also an emotional one. People will tell you to take the emotions out of the decision, but most of us got into this business because we have big hearts, so that advice isn’t particularly helpful.

Firstly, it’s important to know that you’re not alone. I’ve personally known of many individuals who’ve struggled and are struggling with this decision. There have been some owners who’ve sold their business, only to have had to buy it back it a few months or a year or two later after seeing it being run so poorly. There are some owners who’ve handed their business down to family members, only to see it tear them apart. Not everyone is suited to run this type of operation, and not all family members are capable of working well together.

Years ago, when families were larger, there was always a plenitude of cousins, nieces and nephews to help out. In fact, that’s how many pizzerias initially grew into local chains.

These days there are fewer kids

You can do 20 x weekly sales or 3-7 x gross earnings. That said, you still need written procedures, recipes and company policies to be able to sell it. It can’t all be run by one person, without any type of training manuals or documentation. A potential buyer will want to see your operations manual, in addition to an agreed upon period of training of the new owner(s) or manager. Another consideration is whether some of your key staff will stay on after the sale.

A friend of mine recently sold his pizzeria. I asked him if he would mind answering some questions for this column, in order to round it out with a personal experience. He was happy to oblige.

If you opt to sell the business outside of the family, what restrictions, if any, will you have on the sale and ongoing running of the business?

Q: How did you market your pizzeria for sale?

A: I found an agent. I found it was better to use an agent than to do it myself. Because an agent has a network.

Q: Did you get the asking price?

A: Not exactly the asking price, but pretty close.

Q: Is there anything else you’d like to add?

A: There are lots of businesses on the market, and every day there are more. It’s a buyer’s market, so it’s really tough to sell this year, and I expect the same for the next two years.

I hope this column gives those of you who are struggling with this decision some food for thought, some hope and some direction on how to come to the best decision for you and the business you’ve poured so much of yourselves into.

I think it’s interesting to note that while my friend was good and ready to sell his pizzeria business, someone new was good and ready to jump in, and even invest in some new equipment to boot. May they both find success in the next chapters of their journeys. | CP

Q: What contributed to your decision to sell your pizzeria?

A: It’s been a rough past few years, profits have been down because labour’s gone up, costs have gone up, inflation has been out of control. When the profit was getting lower and lower, I was already thinking of selling my business. And I am assuming that for the next couple of years, the economy will still not be very good for business.

Q: How did you establish the value (selling price) for your pizzeria?

A: My net profit x 3-3.5 per cent.

Q: Did you sell it with the name, recipes, phone number and equipment? Or part of?

A: I sold the name, phone number, the equipment – everything.

Q: Did you place any conditions on the sale of your pizzeria? For example, that they cannot change recipes or cannot change the name.

A: No, I didn’t add any conditions, because they were going to rebrand the name and everything. They added a brand-new oven, an air make-up unit and a walk-in cooler. They shut down for three weeks for renovations.

CANADIAN PIZZA ·October 2023

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Karen Barr writes about arts, culture and cuisine. She is a graduate of George Brown College and a Red Seal pastry chef.

FEATURE

FALL TOPPING TRENDS When it comes to seasonal pizza toppings, what grows together goes together

BY KAREN BARR

F

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Virtuous Pie’s popular Forager pizza features walnut arugula pesto, Italian sausage and cashew mozzarella.

pizza is loaded up with seasonal mushrooms, along with fior di latte mozzarella, truffle and fresh thyme. Then, there is the King Shroom Pizza at General Assembly in Toronto. Roasted cremini mushrooms, fior di latte, blue cheese, Grana Padano, crispy garlic, aged white balsamic vinegar and olive oil top the pizzeria’s famous crust.

It’s made from 100 per cent naturally leavened dough.

Fall recalls an abundance of root vegetables. Think, carrots, parsnips, potatoes, sweet potatoes, onion, garlic and fennel. An easy

way to make a topping is to roast up some root vegetables, along with olive oil, garlic or onion.

Beets might not be top of mind when it comes to pizza, but they can be part of a deliciously earthy combination. Slice and roast the beets first before placing them on top of an oven-fresh pizza. Try bright red beets, golden beets or the candy cane variety for even more flair.

Famous Peppers on Prince Edward Island has two locations – one in Charlottetown and the other in Montague. Not surprisingly October 2023 · CANADIAN PIZZA

PHOTO: VIRTUOUS PIE

all is an ideal time for pizzerias to change their menus, delight customers and keep them coming back for more.

Seasonal produce availability is at its peak of freshness. It’s all about vegetables, fruit, nuts and herbs as flavourful combinations for toppings.

First, think about adding mushrooms beyond the button variety. Mix it up with cremini, oyster mushrooms, chanterelles, portobello mushrooms, shitake and lobster mushrooms.

Virtuous Pie with locations in Vancouver, Victoria, and Portland, Ore., is famous for its hand-pulled pizza doughs and plant-based cheeses. The Super Funghi Pizza with wild mushrooms steals the show. It’s also topped with herbed potato cream sauce, vegan mozzarella, truffle almond ricotta and raw green arugula.

The Parlour Italian Kitchen & Bar in Edmonton, Alta., is known for delectable pizzas made in its woodburning oven. The Funghi

it features a Spud Islander pizza. With house-made maple syrup sauce, double-smoked bacon, roasted potato slices, caramelized onions and mozzarella cheese, it’s a must when visiting Canada’s smallest province.

At The Parlour Italian Kitchen & Bar, the You Say Potato pizza features crispy Yukon Gold potatoes, Italian sausage, red onion and fontina cheese. It’s a bianca-style pizza that is topped with good quality extra-virgin olive oil, garlic and fresh herbs from the garden.

Fall herbs grow thick and hearty and include parsley, cilantro, sage, thyme, rosemary and chives.

Fresh rosemary pairs well with broccoli and thin slices of lemon. The flavour of roasted vegetables is also enhanced by rosemary. Thyme and mushrooms are an earthy and fragrant combination. For a Moroccan-style pizza combine spicy ground lamb and mint.

Botanically speaking, tomatoes, eggplants squash and pumpkins all are fruit. The other commonality?

Each makes the perfect fall pizza topping. One seasonal variety at Pizzeria Gema in Montreal features roasted butternut squash, Brussels sprouts, homemade pancetta and apple cider vinegar reduction.

In October food campaigns turn to pumpkin promotions. It’s a combination of Canadian Thanksgiving and Halloween that pushes the theme forward.

Try to incorporate it as a topping for your pizza.

Pumpkin and sage are a classic duo.

Early fall markets are full of healthy greens like Brussels sprouts, broccoli, bok choy, kale, spinach, mustard greens and zucchini. Don’t forget to save the leafy green tops from carrots and beets. These easily whip into impressive pestos.

Il Focolaio, established in Montreal in 1984, is a popular pizzeria for wood oven-baked pizza often topped with greens. There are three pizzas for spinach lovers to try. The Fa Bien pizza has a base tomato sauce, with loads of spinach, fresh garlic, mozzarella, mushrooms and black olives. The Primavera is topped with broccoli, spinach, fresh garlic, mushrooms, black olives and mozzarella. Finally, the Spinachio pizza has sauce, spinach, fresh garlic, mushroom and black olives.

Pizza Garden is headquartered in Vancouver with multiple locations in British Columbia. Known for award-winning, hand-crafted Neapolitan pizzas, its green of choice is bright green, fresh Italian arugula.

The Dal Mare is a sauce-free option with just a drizzle of extra virgin olive oil over the base crust. It’s topped with three cheeses: mozzarella, fior di latte CANADIAN PIZZA ·October 2023

FRESH TAKE ON THE CLASSIC TUSCAN GRAPE FOCACCIA: • Brush pizza dough with olive oil.

• Drizzle with honey and sprinkle on some chopped rosemary.

• Add red grapes cut in half and placed face down.

• Add a dash of pecorino before baking.

and Grana Padano, along with Italian anchovies, garlic, capers and red onions. The Parma Prosciutto pizza contains tomato sauce, mozzarella, fior di latte, Grana Padano, prosciutto di Parma and, of course, arugula.

Kale is another healthy alternative. Drizzle it with a little olive oil and place it on top of the pizza before baking. Try the curly Winterbor kale, Tuscan kale or Red Russian kale, a slate-green variety with purple stems. Try other colours too, such as Scarlet kale and Redbar kale – both with purple to purple-red leaves.

Create playful combinations using fruits and nuts.

How about an apple and goat cheese pizza with toasted walnuts or pecans? Try caramelized onion and apple for a sweet and savoury combo. Layer slender slices of apple such as Granny Smith that will keep their delicate shape when baked. Top with blue cheese to add extra depth of flavour.

With the fall wine crush and so many beautiful Canadian bottles to choose from, why not incorporate local grapes as a pizza topping? Here’s a take on the classic Tuscan grape focaccia. Brush pizza dough with olive oil, drizzle with a bit of honey and sprinkle on some chopped rosemary. Add red grapes cut in half and placed face down. Then, add just a dash of pecorino before baking.

Virtuous Pie’s Pear+ Gorgonzola Pizza has confit garlic oil, pear, cashew gorgonzola, candied walnuts and fig jam. This combination of fresh fruit and jam packs in the sweetness. Try fresh or even dried figs later in the season. Think fig pizza with prosciutto and balsamic vinegar. Really bump up the colour by adding a layer of bright green, fresh arugula as the pizza slides out of the oven.

Virtuous Pie also produces the popular Forager pizza with walnut arugula pesto, Italian sausage, and cashew mozzarella. The Fern Gully Pizza at General Assembly Pizza in Toronto features caramelized onions, toasted walnuts, roasted cremini mushrooms, herb oil and parsley. It’s a vegan delight with natural plant proteins.

In the winter the team at Virtuous Pie produces a seasonal pizza that plays with the cranberry theme.

It’s called the Holiday Pie. This pizza features cranberry walnut stuffing, roasted Brussels sprouts, rosemary chicken, cranberry sauce, cashew mozzarella and herbed potato cream.

What grows together goes together! Combine fall fresh toppings for new and innovative pizzas.

Delight your customers and keep them coming back for more. | CP CanadianPizzaMag.com

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TOOLS OF THE TRADE

When it comes to new ingredients, equipment and services, Canadian Pizza keeps you in the know. For more on new products for the pizza industry, check out our website, canadianpizzamag.com

MIXERS

mixer doesn’t operate until the bowl is fully locked in place, in the up position with the bowl guard secured. GearSafe technology protects the mixer in the event an operator accidentally changes speeds while mixing. hobartcorp.com

PORTABLE OVENS

Centerline by Hobart mixer line expands to include new model

POS SYSTEMS

TouchBistro launches back-ofhouse restaurant management that integrates with POS TouchBistro has launched a suite of back-of-house solutions that help pizzerias and restaurants improve profitability by automating operations and profit management analysis that directly impact the bottom line.

By connecting the new backof-house system to TouchBistro’s POS, front-of-house operations and guest engagement functions, TouchBistro now provides an end-to-end solution.

To improve and integrate back-of-house operations, the company now offers two systems: • TouchBistro Profit Management, Powered by MarginEdge, seamlessly integrates with the all-in-one TouchBistro Point of Sale (POS) and Restaurant Management System to help 16

@CdnPizzaMag

single or multi-unit restaurants maximize their profitability through greater control over inventory, supplier costs and invoices, menu and recipe planning, food wastage, and accounting.

• TouchBistro Kitchen Display System (KDS), Powered by Fresh, delivers accurate orders instantly to the kitchen for preparation. As soon as a ticket is sent from the POS, it appears on the KDS, providing an instant line of communication between FOH and BOH staff, eliminat-ing time consuming manual double entry and costly errors.

“TouchBistro’s new BOH capabilities will help restaurateurs run more profitable operations.

These tools give them the real-time visibility they require to control costs and streamline workflows,” said Samir Zabaneh, TouchBistro CEO and chairman, in a press release. touchbistro.com/ kitchen-display-system

Hobart launched the Centerline by Hobart HMM10-1STD mixer. This 10-quart standard-duty mixer is an alternative to the Hobart HMM20, a 20-quart mixer. Both mixers offer quality and reliability at an affordable price and are ideal for kitchens requiring shorter mixing periods, the company said in a press release.

The Centerline by Hobart HMM10-1STD mixer features a durable gear transmission and one-third horsepower high torque heavy-duty motor, along with three fixed speeds for incorporating, blending and mixing ingredients.

It ships standard with an accessory package that includes a 10-quart stainless bowl and removable bowl guard for easy cleaning. The package also includes a 10-quart, bayonet style beater, whip and dough hook.

To simplify use, the HMM101STD mixer has a digital timer that allows operators to gain accurate performance and avoid overmixing by setting minutes and seconds for use. The mixer also has a “Last Time Remind” feature that recalls the last mixing time the operator used, making it easy to repeat batches of the same recipe.

The mixer features a Triple Interlock System that ensures the

Turpone portable pizza oven features ceramic stone Turpone has a portable, propane-based pizza oven suitable for outdoor pizza making with powerful heating capabilities, rotating ceramic stone and energy-efficient motor.

The addition of a cast iron skillet allows users to cook virtually any food in record time, according to a press release from the Montreal-based company.

Features include: • Rotating ceramic cooking stone • Highly efficient propane burner • Reaches temperatures of up to 900 F • Built-in firewall and heat deflector shields • Long-lasting battery powered motor (80-plus hours) • Integrated temperature gauge • Burn level can be easily adjusted while you cook • Click-to-start ignitor • High-quality aluminum pizza peel included The Turpone Portable Rotating Stone Pizza Oven, Outdoor Propane Oven is available in black and stainless steel. turpone.com October 2023 · CANADIAN PIZZA

MAKING DOUGH WITH DIANE

BY DIANE CHIASSON

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

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

Three easy ways pizzeria owners can diversify income streams

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evenue

diversification

means adding new food and beverage menu items, services, events or more retail products to your pizzeria to create additional sources of income and build more meaningful relationships with your customers.

When diversifying, it’s crucial to stay true to your business.

You can easily increase your income in different and unique ways, such as adding new in-store menu items; adding retail and gift sales; and hosting demonstrations, workshops and special events.

Here are three easy ways to diversity your income streams.

1. Add new items Diversifying your pizzeria product range is a strategic move that will allow your shop to tap into new markets, which will meet customer demands and generate additional cash flow. The most common way to diversify your revenue is by adding beverage and food options to your menu.

You may consider adding a few unique drinks to your menu.

Simply having a variety of signature beverages for customers can help your bottom line, as drinks tend to have excellent profit margins.

If you sell coffee at your pizzeria, you may complement your coffee selection with unique breakfast pizzas, freshly made breakfast sandwiches or other baked items. Your guests may purchase something else for breakfast, lunch or afternoon coffee break.

You can make mouthwatering food cooked in a pizza oven, such as a variety of healthy, chewy, yummy CANADIAN PIZZA ·October 2023

Simply having a variety of signature beverages for customers can help your bottom line, as drinks tend to have excellent profit margins.

bread like focaccia, ciabatta and naan bread. If you have a woodfired pizza, you could roast some delicious fresh vegetables and corn on the cob and even make your own roasted potatoes or potato chips in your oven versus your customer grabbing a bag of chips in a vending machine. Prepare some delicious wraps, paninis, calzones, artisanal sandwiches, mini pizzas, cheese and breadboards, salads, organic and gluten-free products, and yummy desserts.

2. Make space for more togo retail and gift products Pizza operators should also consider selling “signature” private-label branded products, adding an alternative income stream to their business profits.

Expanding your assortment of products will attract a broader audience, increase the likelihood of repeat purchases and enhance a customer’s experience. Always try to introduce products that complement your existing offerings, encouraging crossselling and boosting your revenue.

If you have a great homemade sauce, consider bottling it and selling it in one of your coolers.

Pre-packaged fresh spices and other ingredients guests can take home and share with their family members and friends is another powerful revenue stream.

Boost your retail sales by selling unique branded gift merchandise such as ceramic or metal pizza stands, classic pizza cutters, cheese graters, napkins, kitchen towels, oven mitts, t-shirts and caps. The benefits of branded merchandise

are twofold for your pizzeria: You will generate additional income by selling these products. At the same time, your guests will become walking billboards, building brand awareness for your pizzeria.

Customers who have one of your bottles of sauce or a special gift at home will always be reminded of how much they love your pizzeria, and tourists will also enjoy getting a souvenir to remind them of their trip. You may also consider packaging ingredients for lunch or dinner meal kits rather than cooked meals.

Add flair to your pizzeria by designing visually appealing and interactive displays that will allow customers to engage with your retail products.

3. Organize events You can draw more traffic by hosting special events. Organize cooking demonstrations, events or pizza-making workshops related to your pizzeria products to attract foot traffic, encourage customer loyalty and build brand awareness.

Consider adding local arts and crafts events or live music. It’s an excellent opportunity to get involved in your community and network with other local businesses.

Don’t forget that participating in local events and supplying mini pizzas for charity, school fundraisers and other causes will expose your pizzeria to a new audience.

Think of running a special autumn “pizza lab” event. Charge $150 per couple, and guests will receive all the demos necessary to make delicious pizzas at home, recipes for six mini pizzas they made at your pizzeria and a DIY experience under a chef’s guidance.

Provide pizza-at-home classes teach evening or weekend classes outside your pizzeria. | CP CanadianPizzaMag.com

17

NETWORKING

BUSY BAKERS GATHER IN BARRIE Bakers and allied professionals discussed challenges, successes and priorities

BY COLLEEN CROSS

18

@CdnPizzaMag

On Sept. 11 BAC welcomed local bakers and baking industry professionals to a Town Hall bakers gathering at Georgian College.

sleep. Goodman’s developed from a partnership with Metropolis Mercantile in 2020. The shop provides locally sourced gourmet food, and specialty food products. She also hosts cooking and baking classes at her shop. “Work-life balance: what is that?” she said, getting a laugh from other entrepreneurs.

Kymm St-Amour, owner of Khaos Artisan Kitchen in Port Franks – three hours away on Lake Huron – attended with wife, chef and partner Jill. St-Amour emphasized that Khaos is located in an area that draws tourists every summer. The strong demand created by customers in the mood to splurge has helped her bake at a reasonable pace and set hours that allow for a work-life balance, including recently take on a teaching role at Lambton College.

There is no regular menu at Khaos, St-Amour said. Available items change daily based on what

The Baking Association of Canada invites pizzeria owners, operators and chefs to become members.

ingredients are in season and include sourdough breads, decadent cakes, French pastries, old classics and new creations.

Lise Garden co-owns and operates Homestead Artisan Bakery in Barrie with Cait Patrick. The business specializes in sourdough breads and baked goods, crafted in small batches using locally milled flours. They started at the Barrie farmer’s market, opened a small downtown Barrie retail shop with an offsite production. In July 2018 they opened a 3300-square-foot bakery/kitchen.

Garden talked about doing multiple monthly supply runs to get the best prices and offered other bakers newer to the baking business hope for the future. “It will get better.”

Attendees broke into groups where they discussed challenges, successes, priorities in the near future and their wish list for local events. | CP October 2023 · CANADIAN PIZZA

PHOTO: BAKERS JOURNAL

O

n Sept. 11 the Baking Association of Canada welcomed local bakers, pizzeria owners, industry suppliers and allied professionals to its Town Hall bakers gathering at Georgian College in Barrie, Ont., one of several happening across Canada.

Executive director Martin Barnett described BAC’s focus on small, independent bakeries to seek out and listen to the new entrepreneurs, the small and medium-sized enterprises that have emerged Kate Tomic, president of BAC’s Ontario Chapter, announced two $1,000 scholarships will be awarded to Georgian baking students.

A lively and frank panel of baking entrepreneurs described their businesses, challenges they face and plans for the future.

Heather Goodman, owner of Goodman’s Fine Foods in Newmarket, Ont., shared challenges with staffing, supply chain and work-life balance, namely, getting enough

EVENT

PIZZA SUMMIT EAST GUIDE Details of the Canadian Pizza Summit and Chef of the Year Competition!

BY CANADIAN PIZZA STAFF

T PHOTO: CANADIAN PIZZA

his year we at Canadian Pizza are proud to bring you Pizza Summit East in Toronto, at Faema Canada’s Culinary Academy on Monday, Oct. 30!

Join us in person to see talented pizza chefs make the best, tastiest, most creative pizza, shine a light on their pizzerias and compete to win great prizes including a trip to compete at Vegas Pizza Expo in 2024!

One day in Toronto gets you: • A month’s worth of trend research all in one place!

• The chance to watch the competitors up close and see what toppings and crust techniques the chefs are using.

• Pizza-focused exhibitors to listen and help you improve your product and find solutions to your challenges!

• The perfect place to talk shop (or sports or family) with pizzerias just like yours!

• An informative, engaging demo on gluten-free pizza.

CANADIAN PIZZA ·October 2023

Mackenzie Essery-Oulette of the Original Gino’s Pizza in Windsor, Ont., displays his pizza at the 2022 Summit.

Schedule 9:00 a.m.

Registration 10:00 a.m.

Trade show floor opens 10:00 a.m.-12:30 p.m.

Chef of the Year Competition, Flight 1 12:30 p.m.-1:30 p.m.

Complementary lunch served 12:45 p.m.-1:00 p.m.

Demo: Talia di Napoli pizza crusts 1:15 p.m.-4:00 p.m.

Chef of the Year Competition, Flight 2 4:00 p.m.-4:15 p.m.

Great Pizza Box Fold-Off 4:30 p.m.

Winners announced!

PRIZES Chef of the Year: Trip to compete at Vegas Pizza Expo in March 2024 Second place: $300 Third place: $200 Great Pizza Box Fold-Off: $100 gift certificate from the Annex Pizza Bookstore

Meet the judges Rocco Agostino is Executive Chef and Partner for Pizzeria Libretto, Partner of Enoteca Sociale. Rocco was born and raised in Toronto, by two Italian parents who had immigrated to Canada. Starting as a dishwasher at Ciao Bella in Woodbridge, Rocco’s hunger for food took him first to the Stratford Chef’s School, and then to study abroad in Rome. His first experience leading a kitchen was at Ferro Bar Café and from there he went on to open the Silver Spoon. Rocco, alongside Max Rimaldi, opened Pizzeria Libretto in 2008, and as a partner in Libretto Restaurant Group, which includes Enoteca Sociale. His philosophy is one of simplicity, flavour and passion. Using a few seasonal ingredients to create a tasty dish that evokes memories of a passionate heart. Follow Rocco on Twitter, @ ChefRoccoTO Rita DeMontis is an award-winning journalist, editor and writer whose career has spanned decades.

For more than 47 years, Rita rose through the ranks of the Toronto SUN Newspaper, covering everything from crime to entertainment to human interest stories and, where for the last 25 years she was the senior National Lifestyle and Food Editor. She once hosted her own weekend radio show called Dishing with DeMontis, on Sirius XM Canada Talks, and spent many years on Newstalk 1010. She has appeared regularly on CITY-TV’S Breakfast CanadianPizzaMag.com

19

EVENT

Television, Global TV, CTV Canada AM, CityLine and Food Network Canada, has been interviewed on CNN and the BBC and once hosted her own national cooking show called CUCINAetc. She has an extensive volunteer background, including helping teach at-risk youths how to cook through a special Stone Soup initiative presented by her local police department.

In 2018, DeMontis was awarded the Gold as top food writer in Canada from the Ontario Hostelry Institute.

Tom Stankiewicz has owned and operated Bondi’s Pizza in London, Ont., for 23 years – since 1999. Tom was our 2009 Chef of the Year with his Pizza Calabria featuring Italian sausage, Canadian goat cheese, grilled portobello mushrooms and roasted red peppers. For several years, Tom was involved with the Canadian Pizza Team. In recent years, he tackled

diverse topics related to pizza and pizzeria management in his Pizza on Fire column in Canadian Pizza. Follow Tom on Instagram @pizzajudgecanada Giorgio Taverniti owns Frank’s Pizza House in Toronto, which has been in his family since 1990. Frank’s has received numerous awards including Best Panzerotti in Toronto by BlogTO and Best Pizza Delivery Toronto by BlogTO. A graduate of George Brown College’s culinary management and Italian culinary programs, Giorgio helped found a popular pizza-making workshop at the college. He is a fixture on the Toronto pizza scene and well loved for his drives to support the community. Follow Giorgio on Instagram @torontopizzeria.

We can’t wait to connect with chefs, owners, operators and your staff and to see what signature pizzas you will

present at this one-of-a-kind Canadian industry event.

The Summit is free to pizzerias and will take place at Faema Culinary Academy, Faema Canada, 672 Dupont St., Toronto, Ont. M6G 1Z6.

Thank you to our host and Platinum sponsor, Faema Canada, Gold sponsor Lactalis Canada Foodservice and Lallemand Baking for supporting this key industry event that celebrates the art and science of professional pizza making in Canada. As a supplier and partner to pizzerias, join us to be part of Canada’s premier pizza competition and tabletop business event! | CP Register now to attend and/or compete at canadianpizzashow.ca

THANK YOU TO OUR EXHIBITORS! E q u i p m e n t a n d Te c h n o l o g y f o r t h e B a k e r y I n d u s t r y

1549 Yorkton Court Unit 4 Burlington, ON L7P 5B7 Randy Belcot 905-631-6611 Rbelcot@reiser.com With over 60 years of experience Reiser is a leading supplier of processing and packaging equipment and solutions helping customers improve their process, product and profitability! Visit us at the Canadian Pizza Summit East!

ARDENT MILLS 6860 Century Ave, Suite 301 Mississauga, ON L5N 2W5 Info_ca@ardentmills.com 1-855-407-4906 https://ardentmills.ca Ardent Mills is committed to innovation and the future of emerging

nutrition. With our expansive portfolio of conventional and organic flour, gluten-free, and keto friendly ingredients, we can help you create innovative products that consumers feel good about. We’re ready to provide you with the localized support, scale, insights and unmatched expertise you need to stand out and help grow your business.

405 the West Mall Toronto, ON M9C 5J1 877-891-0811 ingredientsinfo@ca.lactalis.com Lactalisingredients.ca/ Lactalis’ ingredients are used by some of the world’s most respect-

ed and successful food processors and feature prominently in a diverse selection of many popular and well-known brands to make your pizzas the most unique and flavourful.

672 Dupont Street Toronto, ON M6G 1Z6 416-535-1555 www.faemaculinaryacademy.ca Faema offers equipment, accessories, tools and ingredients needed to make the perfect espresso, pizza, pasta and gelato.

Talia di Napoli Canada Importers GAZ Management

9615 Warner Road Niagara Falls ON L2H 0H5 905-984-9019 www.taliadinapoli.com rgazzola@taliacanadaimporters.ca

SUMMIT East

A1CASH AND CARRY 6400 Kennedy Road Mississauga ON L5T 2Z5 647-962-4471 Abdelhak Medhi marketing@a1cashandcarry.com Pizza Takeout supplies, ingredients, beverages, kitchen tools, and cleaning supplies.

PERFECT CRUST Direct: 763-577-5681 1-800-783-5343 Ben@perfectcrust.com www.perfectcrust.com At Perfect Crust, we strive to give your pizza that just out

of the oven taste! Our pizza liner designed to keep your pizza looking better, with a crispier crust even after the drive home.

Our liners are made out of 100% virgin paper, and their patented embossed bumps keep the pizza elevated while soaking up the excess grease and moisture. We are currently working with thousands of pizza locations nationwide and we would love to discuss how our products can ensure you are delivering the best possible product to your customers!

THANK YOU TO OUR SPONSORS! HOSTED BY AND PLATINUM SPONSOR

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October 2023 · CANADIAN PIZZA 2023-09-26 3:53 PM

PIZZA POWER PAGES EQUIPMENT

Advertisers Index

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Agropur, Div. Fromages et Prod.fonctionnels Cheese ...................................................................... 2 Annex Bookstore .................................................... 21 Annex Business Media (Bakery Showcase ad) ..... 7 Annex Business Media (Pizza Summit Sponsor Thank You) ..................20 Faema Company (Canada) Ltd. / Euro-Milan Inc....................................................... 24 Reiser / Robert Reiser & Co. ................................. 23 2023-03-29 8:39 AM Ricco Food Distributor .......................................... 13 Routhier et Fils ....................................................... 21 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. Canadiqan Pizza Magazine is not liable for errors or omissions.

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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

MASTERING PIZZA Scan code to buy this book

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. $39.99 | Item# 0399579226

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CANADIAN PIZZA ·October 2023

CanadianPizzaMag.com

21

TRENDS

BY CANADIAN PIZZA STAFF

P

uratos highlighted industry trends and consumer preferences based on its research at its Taste Tomorrow 2023 conference held in Austin, Texas, on Sept. 19 and 20.

“By monitoring emerging trend signals and predicting their growth trajectories, we are able to gain insight into the future of our industry,” said Jaina Wald, vice-president marketing, Puratos USA..”

Trends that will shape the future of bakery, patisserie and chocolate in North America include the following.

These pepperoni pizza muffins are made using O-tentic Tutto Pugliese, which creates a creamy flavour, a soft, dense crumb, and a crispy crust. Another innovation: Chef Kayla Croshaw’s focaccia charcuterie board.

The ‘tech-inspired’ revolution North America’s food landscape is undergoing an astonishing transformation through the “tech-inspired” revolution. The region’s fastest-growing trend, captivating both consumers and professionals seeking to harmonize traditional craftmanship and cutting-edge technology is manifesting in the use of AI-powered generation and 3D printing.

“By fusing technology and culinary craftsmanship, we’re pushing creative boundaries and entering a new era of recipe personalization with tools like ChatGPT and textto-image generators,” Wald said.

“Technologies like 3D printing bring culinary visions to life, fostering unparalleled experimentation and elevating the entire industry.”

In addition to AI technologies influencing recipe generation, one in three consumers believe that AI will help them make better food choices.

‘Classics continued’ and ‘fusion flavours’ Puratos research found that more 22

@CdnPizzaMag

Eighty-four per cent of North American consumers acknowledge the positive effect of fibre on digestion.

than half (69 per cent) of the North American consumers polled are looking for nostalgic, familiar culinary experiences. Another 64 per cent of respondents are interested in experimenting with food presented in new ways.

“This distinctive duality of desiring classic comforts as well as the thrill of the unexplored presents an exciting opportunity for industry professionals to leverage the power of classics while reinventing finished goods to encourage exploration and discovery,” Wald said.

The ‘gut feeling’ trend A substantial 76 per cent of North American consumers recognize the essential role of improving gut health for overall health – from a boost in immunity to enhanced mental well-being. In fact, 66 per cent express interest in food products designed to enhance and enrich gut health.

“This striking interest in gut health among North American consumers is translating into a demand for multipurpose gut-friendly foods that offer holistic health benefits and enhanced energy,” said Wald.

This increased focus on gut

Plant forward The “plant forward” movement emerges as a prominent and compelling subject of online discussions in North America, underscoring a transformative evolution in people’s dietary preferences. In this era of heightened consciousness, consumers have become acutely aware of the profound ripple effect their food choices can create on the environment. The surge of interest in plant-based options echoes this growing realization, with nearly half (44 per cent) of individuals perceiving plant-based foods as a natural choice.

In North America, 53 per cent of consumers recognize the positive impact that pant-based choices have on the environment. Another 46 per cent believe plant-based offerings both cater to their well-being and are a healthier choice than animal-based products.

As this trend of conscious consumption continues to evolve, consumers are setting high standards for the quality and taste of plant-based products. | CP October 2023 · CANADIAN PIZZA

PHOTO: CANADIAN PIZZA

Food trends forecast

health has prompted a surge in demand for bakery, sweet goods, and chocolate products infused with probiotics, prebiotics, and fibre. Eighty-four per cent of North American consumers acknowledge the positive effect of fibre on digestion.

Sourdough emerges as an unwavering symbol of this trend, holding its position as one of the most popular goods in this category among consumers. Sourdough fermented bread stands out for its superior digestibility, a result of its extended fermentation process. This slow fermentation unlocks an array of advantages: increased release of vitamins, minerals, and amino acids, contributing to an overall enhanced nutritional content.

Accurately divide your entire line of pizza dough

Vemag 500 Pizza Dough Divider n Gently handles even the stiffest dough

n Easily adjustable to scale a wide range of

pizza dough portions

n Divide to exact weights n No divider oil needed

n Increase production and grow your business

Watch video 2023

www.reiser.com Reiser Canada • Burlington, ON • (905) 631-6611 Reiser • Canton, MA • (781) 821-1290 Reiser UK • Milton Keynes, Bucks • (01908) 585300

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