Industr y News Movers, shakers, legislation and news you can use
The Pizza Chef Best business practices for pizzerias
Making Dough with Diane
Seven easy ways to make the most of the fall season at your pizzeria
ONLINE
Farmer-Miller-Baker Summits across Canada
The Baking Association of Canada has been hosting gatherings for bakers and pizza makers interested in working with freshly milled flours and local farmers and millers. Learn more and read articles at canadianpizzamag.com and our sister magazine Bakers Journal. Subscribe to our enewsletter to say in the know!
ON THE COVER
Read more about our newest Chef of the Year West and passionate entrepreneur Fabrizio Busso, co-owner of Autentico Pizza & Co. in Vancouver. See page 12.
Fabrizio Busso of Autentico Pizza & Co. in Vancouver earns top marks in Calgary with ‘La Coppa d’Oro’ By
Colleen Cross
Toronto Summit
Find out what’s happening at the Toronto Pizza Summit and Chef of the Year Competition on Oct. 20
A framework to identify what went wrong, why and how to prevent future incidents at your pizzeria By Alexandra
Skinner,
WorkSafeBC
To increase sales, think about adding a classic or adventurous cheesecake to your menu
By Karen Barr
Let your customers tell you what’s best for them By
Claire Sykes
FROM THE EDITOR
BY COLLEEN CROSS
National Pizza Month
For pizza lovers, National Pizza Month is the most wonderful time of the year. For pizzeria operators prepping for Halloween, fairs and other fall events, it’s certainly the busiest – and most profitable – times of the year.
National Pizza Month is a monthlong celebration of pizza, especially pizzerias and the people showcasing their pizzas. A quick history: Gerry Durnell, founder of Pizza Today magazine, created the National Pizza Month observance in 1984 and the U.S. Congress officially designated October as National Pizza Month in 1987. Many pizzerias and restaurants offer special deals, promotions and host events to mark the occasion.
How are you celebrating National Pizza month?
Every month should be National Pizza month. Customers need and want education. They want information. Is there something about your pizzas that your customers don’t know that they would find interesting? Sharing your story helps make your pizzeria unique and memorable.
We can’t think of a better way to celebrate National Pizza Month than to tell your customers, your local media and your community the story of your pizzeria, your signature pizzas and innovative products and the passion behind your food and your community.
The team at Canadian Pizza have created an image to declare National Pizza Month and share on social media. Go to canadianpizzamag.com, click to enlarge each image then drag it to your desktop or save to your mobile device.
Pizzeria owners and operators are proud business people. They can be a surprisingly modest bunch. This month we encourage you to toot your own horn and brag about your pizza, your awards and honours, your successful business, your topnotch team, your loyal customers and your place in the community! It’s your time to shine!
We submit for your approval the top 5 reasons pizzerias rock. The list is geared toward independents but plenty of these attributes apply to chain and franchisee-owned shops as well (especially number 5):
1. They keep alive the craft of pizza making.
Not everyone can make good, nay, great pizza! There is an undeniable science, art and craft to the process. And although there is room for all manner of pizza, there is nothing like seeing a crust hand tossed, stretched and topped by a pro to make you hungry. Hours of training, VPN certification and perfecting that dough go into that mouthwatering pie you love to share on Instagram.
2. They provide an authentic pizza experience. Aren’t some of your best memories made in the company of friends and family discovering great food and learning its story?
3. They are dens of creativity. Every October the Canadian Pizza Show draws top pizza chefs to an exciting competition. We’ve seen squid ink black crust, fennel-injected fun, cappuccino dessert pie and 50 shades of pizza. It’s a forum for the first-class innovation that is happening in restaurants across the country.
4. They remind us, as Canadians, that different is not just OK but a wonderful thing! We are a mosaic and, arguably, have never been more proud of it. Canada is tops in tourism at the moment, and no wonder. With Vancouver vegan, Western Greek, Calgary beef, Toronto Napoletana, deep-dish, Windsor-style pan pizza, East Coast donair pizza and a deal more – we are a coast-to-coast-to-coast pizza smorg.
5. They care about their community. Every time we turn around, pizzerias are fundraising, promoting and donating to worthy causes and just generally rallying behind their neighbours. Check out our Profiles section on the website for a sampling of neighbourhood pizzerias with more heart than Valentine’s Day. Share this Top 5 to remind your staff, customers and future customers why it’s important to visit their local pizzeria!
There are many more reasons to support and appreciate independents. Here’s another good one: the Canadian Pizza Summit. If you’re going to be in the Toronto area, be sure to come out on Oct. 20 at Faema’s showroom. Check out the details on pages 14-15 of this magazine and register now! | CP
October 2025, Vol. 31, No. 5
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Technomic research outlines fastest-growing sauces at Canadian pizza chains; Toronto’s most hyped pizzeria is getting its own chip flavour | FOR MORE PIZZA NEWS, check out our website, canadianpizzamag.com
TRENDS
Menu ideas for winter
Technomic’s recently published Canada “Season’s Eatings” report highlights winter flavours and ingredients, and recommends ways they can be used in the upcoming season.
For example, operators can add nutmeg into sauces paired with hearty noodle dishes, including lasagna and ziti, for extra warmth and comfort.
Some themes for winter 2025–26, as provided by Technomic Ignite Menu data in its latest report, include offering unexpected flavour
combinations by elevating common recipes with non-traditional seasonal ingredients, such as cinnamon in eggrolls and spring rolls.
Upscale menu plating is another trend, using winter staples like gingerbread or sweet potato for plating or accent pieces on cold-weather comfort meals.
Revamping what’s already on the menu by adding winter
ingredients, including nutmeg and hazelnut, to classic hearty dishes or sauces can provide more depth to the flavour, the report suggests.
INDUSTRY NEWS
Independent and small-chain restaurants led in traffic growth in first half of 2025: Circana
According to Circana, a research company that tracks restaurant operations and trends, traffic in the sector increased by 3.2 per cent, while spending rose by an impressive 5.7 per cent.
Quick-service restaurants led the way in traffic growth, logging a 4.3 per cent increase during the most recent quarter. Retail food service also showed exceptional performance, matching QSR quarterly traffic growth of 4.3 per cent and marking its best growth in years. However, full-service restaurants experienced a 0.7 per cent decline in traffic, as consumers turned to more budget-conscious options like QSR and retail food service, Circana said in a news release.
Independent and small-chain restaurants also outpaced largechain competitors in traffic growth, the company’s research indicates.
Several factors have contributed to the robust performance of the commercial food-service industry in Canada, including population growth, reduced international travel that has redirected consumer dollars toward local experiences and an increasing number of deals and special offers.
Lunch has emerged as
the fastest-growing daypart, supported by the steady return-to-office trend, while digital ordering options continue to grow. Delivery, in particular, surged by 13 per cent in the last quarter. Independent and small-chain restaurants also outpaced large-chain competitors in traffic growth, reflecting a shift toward localized dining experiences, the release said.
Looking ahead, Circana recommended restaurants focus on affordability, digital solutions and consumer convenience.
• deal with rising operating costs, 85 per cent of food-service businesses polled are raising menu prices. Other measures include cutting staff or hours, increasing hours worked by owners or managers, and changing suppliers or changing ingredients.
• Overall, 41 per cent of food-service businesses are operating at a loss of just breaking even. This is an improvement over 2024, but still far below 2019 levels, when only 12 per cent reported operating at a loss or just breaking even. Only nine per cent of operators report making a profit above 10 per cent, compared to 36 per cent pre-pandemic.
In the first four months of 2025, commercial food-service sales grew by 6.6 per cent, supported in part by the GST/ HST holiday in January, Restaurants Canada said. The association is urging the federal government to permanently exempt all food, including restaurant meals, from GST/ HST. To sign its petition, visit foodisfood.ca.
THE PIZZA CHEF
BY DIANA CLINE
Diana Cline is a two-time Canadian Pizza Magazine chef of the year champion, three- time winner of “Canada’s Best Pizza Chef” at international pizza competitions, judge for international pizza culinary competitions in Las Vegas, Italy and France, and CEO of Diana’s Gourmet Pizzeria. Diana is a consultant to other pizzeria owner/operators. Contact her at diana@dianascucinaandlounge.com.
Best business practices for pizzerias
The most profitable and sustainable pizzerias understand that pizza is both a craft and a business. Here are some of the best business practices for pizzeria owners to follow.
1. Focus on quality ingredients, consistency
Customers expect their favourite pizza to taste the same every time they order. That means sourcing reliable, high-quality ingredients and training staff to follow standardized recipes. Many successful pizzerias use flour blends designed for high-heat ovens, fresh mozzarella and locally sourced produce. Consistency is equally important: if a customer gets a perfectly balanced margherita or deluxe pizza one week and a soggy or over-salted version the next, trust is broken. Implement portion guides, recipe cards, adequate training and quality checks to ensure consistency across every pie.
2. Streamline kitchen ops
Speed matters in a pizzeria, especially during peak hours. A well-designed kitchen layout is essential: placing the pizza prep table, ovens and cutting stations in a logical flow reduces wasted movement and increases output. Investing in equipment such as high-volume pizza ovens, dough mixers and refrigerated prep tables ensures efficiency without sacrificing quality. Standardizing processes helps staff work faster and reduces errors.
3. Build a strong brand
The pizza market is crowded, so standing out requires more than good food. A strong brand identity – logo, colours, packaging and overall vibe – garners recognition and loyalty. Gourmet or artisan pizzerias, for example, often emphasize authenticity, wood-fired
Success comes from more than just tossing dough: it requires efficient operations, strong branding, excellent customer service, cost control and community engagement.
cooking and fresh flavours, while family-friendly shops highlight tradition and comfort. Branding should be consistent across signage, menus, social media and even pizza boxes.
4. Balance your menu
While pizza is the star, a smart menu balances creativity with accessibility. Too many toppings or specialty pies can overwhelm customers and slow down the kitchen. Instead, focus on a core set of signature pizzas supplemented by seasonal or chef’s specials to keep the menu exciting. Consider offering complementary items like garlic knots, flatbreads, salads or desserts to increase average ticket size.
5. Prioritize great service
7.
Engage your community
Marketing doesn’t have to be expensive; it just has to be strategic. Social media platforms are perfect for showcasing mouthwatering pizza shots and behind-the-scenes content. Offering limited-time specials, loyalty programs or discounts for repeat customers builds retention. Sponsoring local sports teams, participating in community events or hosting fundraising nights strengthens neighbourhood connections.
8. Manage costs, inventory
ACTION ITEMS:
Implement portion guides, recipe cards, adequate training and quality checks to ensure consistency.
Hold monthly staff meetings followed by a quick tutorial or added training with tasting of new menu items.
Consider offering complementary items like garlic knots, breadsticks, flatbreads, salads or desserts to increase average ticket size.
Great pizza won’t keep customers coming back if service is poor. Training staff to be friendly, attentive and knowledgeable about the menu creates a welcoming environment. Mistakes should be addressed quickly with apologies and solutions, whether it’s remaking a pizza or offering a future discount. In the age of online reviews, customer service can make or break a business.
6. Embrace technology
Digital convenience is now a customer expectation. Pizzerias that thrive invest in online ordering systems, mobile apps and efficient delivery platforms. Clear digital menus with photos, easy customization options and secure payment systems improve the customer experience. Working with third-party apps can expand reach, but building an in-house ordering system helps retain customer loyalty and avoid high commission fees. Using technology to track sales data also provides insights into best-selling pizzas, slow times and customer preferences.
Food costs are one of the largest expenses in a pizzeria. Tracking ingredient usage, monitoring waste and negotiating with suppliers are critical practices. Implement a first-in, firstout (FIFO) inventory system to reduce spoilage.
That said, it’s best practice to toss out a stale or less-than-fresh ingredient rather than use it. Your customer will know you’re cutting corners and may never return. Portion control prevents over-topping pizzas, which both hurts profit margins and leads to inconsistent product. Energy efficiency plays a role: modern ovens and refrigeration units can lower long-term utility costs.
The best pizzerias combine delicious food with smart, customer-focused business practices. Success requires efficient operations, strong branding, excellent customer service, cost control and community engagement.
By investing in quality, embracing technology, and building a loyal customer base, pizzerias can thrive in a competitive industry.| CP
Editor’s note: This column is adapted from the full online version of Diana’s article, which can be found at canadianpizzamag.com.
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 more than 35 years by providing innovative and revenue-increasing foodservice 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
Seven ways to mark fall at your pizzeria
To celebrate National Pizza Month, why not kick off the celebrations with an Autumn Harvest theme? Consider launching a seasonal menu featuring fall flavours like squash, pumpkin, mushrooms, Brussels sprouts, alongside seasonal herbs and spices. In line with the ongoing trend to promote healthier lifestyles and eating habits, the new crop of vegetables offered by the fall season would be a welcome addition to your pizza menu. Here are seven easy ways to make the most of the fall season at your pizzeria.
1. Roast root vegetables
Root vegetables are the stars of autumn’s fresh produce, and when roasted, the sweetness that exudes from the flesh of the vegetables is sublime. Pumpkins are a ubiquitous seasonal vegetable, but they aren’t the only fall food flavour around. Why not add root vegetables to your list of toppings? Spice up your acorn squash and other winter squashes in any number of ways to enhance your fall menu. Parsnips, rutabagas, zucchini, beets and sweet potatoes would make colourful and healthful additions to your menu when combined with goat cheese or Parmesan cheese.
2. Give Brussels sprouts a chance
Most people have Brussels sprouts on their least-favourite foods list, but what many people do not realize is that once Brussels sprouts are roasted, they take on a whole new flavour, which is much more appealing than a bowl of boiled Brussels sprouts. Try pairing roasted sliced Brussel sprouts with bacon and cheese on a pizza. A key selling factor for Brussels sprouts is that they are highly nutritious. Plant
Parsnips, rutabagas, zucchini, beets and sweet potatoes would make colourful and healthful additions to your menu.
phytonutrients found in the underused vegetable enhance the activity of the body’s natural defence systems to protect against disease, including cancer. To encourage your customers to try your roasted Brussels sprout pizza, offer free samples.
3. Appeal to gourmet palates
Artichokes are now commonly used as a topping for pizzas, but they are usually found marinated in a jar or canned. A fresh artichoke tastes entirely different. Due to their smaller size, baby artichokes are ideal for pizza toppings. Although the preparation of fresh artichokes is somewhat labour-intensive, customers who appreciate good food would be willing to pay a little extra for something special. Combine roasted baby artichokes with capers and anchovies on a pizza and you’ll have gourmets knocking down your door.
For lovers of French onion soup, the combination of oven-roasted onions, a hint of sherry and Swiss cheese would make for an intriguing pizza.
Don’t forget to craft a fall drink menu featuring mulled wine, hot apple cider, apple sangria, seasonal beers, and pumpkin spice or chai lattes.
4. Add lots of autumn fruits
Figs are a wonderful autumn fruit that pair perfectly with blue cheese, so why not create a thin-crust pizza with a light layer of tomato sauce, topped with blue cheese, prosciutto and figs?
Grilled pears pair well with a wide array of cheeses, greens and nuts. Transform a popular salad combination into a white pizza by creating one with grilled pears, Roquefort cheese, toasted walnuts and arugula, then drizzle with walnut or olive oil.
For a fun twist on apple pie, try creating an apple and aged cheddar
pizza dusted with cinnamon sugar, which can be sold as a dessert.
5. Create a Halloween pie
Halloween is such a huge event that we are inundated with recipes for black and orange foods every year. So how about offering an orange pizza shaped like a pumpkin – made of pumpkin? A popular pasta dish is ravioli filled with pumpkin, drizzled with sage butter, which can easily be parlayed into a pizza. You can roast slices of butternut squash or pumpkin and layer them on a pizza crust to create a pumpkin-inspired look. Use fried pieces of sage to make the eyes, nose and mouth.
6. Create an inviting vibe
To get your Autumn Harvest theme going, you must also decorate your restaurant or shop appropriately. Create a cosy living room atmosphere in your pizzeria by playing some music, and fill your bookshelf with magazines, books and board games. Use cornucopias, fall foliage, dried leaves, pinecones, corn husks, sheaves of wheat, bouquets of berries and a variety of gourds, along with baskets, wooden trays or platters, to decorate your countertops and shelves. A string of lights adorning your restaurant will create a welcoming ambiance.
7. Promote!
To kick off your Autumn Harvest, throw open your doors and invite locals to try out your new line of pizzas. Offering free samples of your new pizzas is the only way to get pepperoni-and-cheese stalwarts to even consider ordering anything else. Use social media, email blasts, newsletters, table tents and website updates to announce your new fall menu and tell the story behind your special signature pizzas. | CP
CHEF OF THE YEAR
Fabrizio Busso, co-owner of Autentico Pizza & Co. in Vancouver, earns top marks in Calgary by telling a story of two regions united
BY COLLEEN CROSS
In our October 2024 edition, we said we look forward to seeing what Fabrizio Busso does next.
The talented chef did not disappoint. He did two exciting things in 2025: First, he opened a pizzeria with business partner Giuseppe Cortinovis. Second, he won the title of Chef of the Year West at our first Calgary Pizza Summit!
When last we wrote about the creative Italian-born chef, runner-up in our 2024 West competition in Port Coquitlam, B.C., he was general manager at Erin Ireland’s To Live For bakery in Vancouver. He was starting a concept called The Base Food Inc. with Giuseppe Cortinovis (a former two-time competition winner). This spring they
Hero ingredient of
opened an exciting storefront location on Pender Street in Vancouver.
I talk with the very busy Busso via video call from a sunny Vancouver street after he has served the lunch crowd at Autentico. His face lights up every time he talks about telling stories through food, his obsession. We also talk about the challenges and rewards of running your own business and about his award-winning pizza, “La Coppa d’Oro” (“The Golden Cup”).
ENTREPRENEURSHIP
One big challenge is marketing your business effectively. “The difficult thing is letting people know you exist,” Busso says. “Nowadays, without a storefront, people are just looking
for third-party delivery. [The physical location] is good because everyone who tries our pizza is back.”
“If people know your name they can search and find you,” he says, noting that pizzerias on third-party apps must pay a premium to come up at the top of customer searches. This can be a disadvantage for independent pizza shops, he believes it’s crucial to advertise and promote your brand.
Their strategies range from oldschool to community outreach to hightech. They advertise using a sidewalk sandwich board to get the word out. They sell pizza at community events and cater parties and functions. They also created a What’s App group that is gaining momentum. Inspired by a
award-winning pizza, ‘La Coppa d’Oro’ = coppa salami.
Above: Our newest Chef of the Year, Fabrizio Busso, co-owner of Autentico Pizza & Co., has won a trip to Las Vegas to compete in the International Pizza Challenge in March.
PHOTO: FABRIZIO BUSSO
recent conversation, Busso says they are looking into setting up at a local farmers market and collaborating with other farmers and vendors by using their fresh, local ingredients to make innovative pizzas.
For now, it’s just Busso and Cortinovis putting in very long days. “We are considering hiring a part-time trainee, but at this stage of our business, I want to still commit to quality products,” he says, referring to the intensive training required to be a pizza chef. “Our dough is so delicate.”
If they do hire staff, it will likely be with trained pizza chefs who work at night and could be available for a few hours during the daytime.
Busso says, “We make both kinds of pizza: we do a basic margherita at a price that’s affordable for people to pay, $14. It’s a hook and when they try it, they see how good it is. At the same time, we have a middle-of-the-road pizza at $18-22 dollars, then we scale to top price like “La Coppa d’Oro” (his winning pizza, see sidebar for details).
Another top-price pizza is “Vancouver Seasons” featuring cherry tomato confit, basil, arugula, mozzarella, barbacoa beef, poblano pepper, sweet corn, seasonal mushrooms, taleggio, nduja, provola affumicata and blue agave.
“We let the customers choose basic, middle or elevated: that’s our idea,” Busso says.
The menu is very streamlined: seven pizzas and plant-based versions of five of them, four dips and Sicilian cannoli. This strategy lets them use fresh ingredients without a lot of food waste. To keep things interesting, they introduce new pizzas from time to time.
They also have an ecommerce line of pizza crusts they sell under “The Base” brand.
AUTHENTICITY
For Busso, making pizza is about celebrating the food and not just serving it.
“The food feels and tastes different
when you know more about it,” he says. “My personal goal is to try to provide a taste that you never tried before. I want to bring something I know and that customers don’t.”
Knowing he’d be busy making his pizza during the competition, he wanted to ensure it came out of the oven and went straight to the judges, he created a booklet describing his pizza to help the judges and other pizza operators watching the competition understand the nuances of the tastes he was going for.
In it he says the winning pizza is about tradition, curiosity, creativity and finding a way to make two worlds meet on one pizza. He describes three elements designed to make the pizza “balanced but unexpected.” These are temperature contrast, texture play and flavour architecture.
“If you know what you’re looking for, it’s easier to appreciate it and taste the uniqueness,” he says.
Busso, who was born and raised in the Piedmont region of Italy, moved to Canada in 2014 with his wife, Valentina. He recalls how an olive oil sommelier told him to expect to smell cherry tomato when tasting a particular oil. After being informed, he was able to smell the tomato. It was an a-ha moment.
“One thing that I’m still learning is always to plan well every step and have a strategy for the growth of your business,” Busso says. “When we decided to open, I was working at To Live For and Giuseppe was working full time at Nightingale. We thought that when we had enough money we’d quit and put our focus on the project.”
However, they didn’t anticipate the toll it would take dividing their time between their jobs and starting their own business. “Everything started to work when we dedicated ourselves fully to the business,” Busso says.
“My advice is, if you want to do it you should try it. You don’t want to regret not trying. If you’re really committed,
The winning pizza: ‘La Coppa d’Oro’ (‘The Golden Cup’)
“This pizza is a sensory and symbolic bridge between my Italian roots from the Langhe in Piedmont and my Canadian present,” he writes in his official description. “Each element was selected to highlight seasonality, local terroir and craftsmanship paying homage to both lands with ingredients that speak to place and time. The dough respects Italian tradition, but the ingredients build a contemporary flavour story: bold, balanced and memorable.”
Dough:
• Long fermentation, high hydration and a mix of Red Fife flour (Canada) and a “00” flour made in B.C.
• Preferment: 14-hour biga, 75% total hydration
Toppings:
• Robiola cream (Piedmont, Italy): A smooth base of robiola cheese made from cow, sheep and goat milk, and lightly whipped. Delicate and creamy, it creates a luxurious foundation without overpowering.
• Coppa, or Capicollo (Piedmont): Thin slices added post-bake. Salty, savoury, with delicate marbling for adding depth and umami.
• Smoked cheddar (Alberta, Canada): A sharp, aged variety with natural applewood smoke. Adds a lingering richness and subtle burnt caramel notes.
• Glazed local peaches with hot honey (Alberta): Pan-glazed to enhance their juiciness and sweetness. The hot honey offers a mild kick and balances the fatty and smoky elements.
• Arugula pesto dots with bergamot EVOO (Italy and Canada): Airy pesto dots for a surprising texture contrast. Peppery, herbaceous and bright thanks to the bergamot-infused oil.
• Crushed nocciola (hazelnuts) gentile della Langa IGP (Piedmont): Lightly roasted and crumbled. A finishing touch of toasted nuttiness and texture.
plan well and work your strategy, step by step, I think it’s going to work.
“You have to communicate. When you’re in the kitchen, you’re great at making food. When you have a business, you have many other things going on to be concerned about. I don’t like social media, for example. But I have to do it.”
They focus on customers who want something lighter. “A lot of people want to try a healthy, nice pizza – that’s one of our targets,” he says.
We can’t wait to see what this chef and entrepreneur does in 2026! | CP
JOIN US AT THE CANADIAN PIZZA SUMMIT EAST
Bring your team for a motivational pizza day and/or register to compete at Pizza Summit – a free event!
BY CANADIAN PIZZA STAFF
The Canadian Pizza Summit East is open for registration!
Designed to help independent pizzerias network and grow their pizza business through ideas and innovations, the Summit and Chef of the Year Competitions will take place on Monday, Oct. 20, at our host and Platinum sponsor Faema Canada at 672 Dupont Street in Toronto.
WHAT TO EXPECT:
• Exciting competitions featuring signature pizzas from 20 pizzerias!
• Delicious pizza to taste and ideas to take back to your pizzeria!
• A chance to learn innovative techniques from other pizza makers!
• Engaged suppliers specializing in and serving the pizza industry!
• Opportunities to network with other pizzerias and suppliers!
• Easy market research: learn what other pizzerias are doing – all in one place on one day!
WHO SHOULD ATTEND?
Are you a pizzeria owner, operator or
employee? Attend! Are you planning to open your own pizzeria or pizza franchise? Attend! Are you a food-service or catering owner or employee who has a focus on pizza? Attend!
WHAT’S AT STAKE?
Our new Chef of the Year East will receive a free trip to compete in the International Pizza Challenge at Pizza Expo in March 2026. Canadian Pizza magazine will feature you on the cover! And of course, an award to display proudly in your pizzeria.
The second-place prize is $300 and a framed award to display proudly in your pizzeria. The third-place prize is $200 and a framed award.
GREAT PIZZA BOX FOLD-OFF
Want to show off your box-folding skills? Enter! Managers: Want to give your employees a fun day away? Encourage them to enter! Want to be featured in Canadian Pizza magazine? Enter! Want to have fun and win cash in a pizza industry setting? Enter! The Great Pizza Box Fold-Off is open to owners and employees of Canadian pizza operations aged 14 years and
Schedule
9:00 a.m. – Registration opens 10:00 a.m. – Trade show floor opens 10:00 a.m.-12:30 p.m Chef of the Year Competition begins (Flight 1) 12:30-1:30 p.m Complimentary lunch served 1:15-4:00 p.m – Chef of the Year Competition (Flight 2) 4:00-4:15 p.m – Great Canadian Pizza Box Fold-Off 4:15-4:30 p.m – Faema pizza-eating contest 4:30 p.m – Winners announced 5:00 p.m – Trade show floor closes
Check out the gallery of past winners, competition rules, exhibitors and location details and register now.
older. The winner gets coverage in Canadian Pizza magazine, a framed certificate to display and a $100 gift certificate for the Annex Pizza Bookstore. The Great Pizza Box Fold-Off will be held in the afternoon at the Canadian Pizza Summit while the Chef competition results are tabulated. Contact editor Colleen Cross at ccross@annexbusinessmedia.com to enter the Fold-off.
Second place
$300
Third place
$200
Great Pizza Box Fold-Off
$100 gift certificate from the Annex Pizza Bookstore
This free event is for independent pizzeria owners, operators, franchisees and their teams, and for
Thank you to our host and Platinum sponsor, Faema Canada, Gold sponsor Lactalis Canada Foodservice and our exhibitors for supporting this key industry event! | CP
Prizes: Chef of the Year West Trip to compete at Vegas Pizza Expo in March 2026
Canadian Pizza Summit Toronto where we crown the Pizza Chef of the Year!
October 20, 2025 at Faema
672 Dupont St Suite 201, Toronto, ON M6G 2A1
In order for us to make this happen and gain National support and recognition of Pizza Chefs and their talents across Canada, WE NEED YOU!
Bring your signature pizza to the Canadian Pizza Summit East and Chef of the Year Competition, see how it stacks up and vie to win a trip to compete at the Las Vegas International Pizza Expo!
INTO PIZZA TRENDS AND REFRESH YOUR PIZZA MENU! IT’S FREE TO PIZZERIAS AND THEIR TEAMS!
Connect with a creative Canadian Pizza community! Pizzeria, bakerycafé and restaurant owners, operators, managers and your teams, find your pizza community and get up to date on the latest pizza trends? In one exciting Monday, you can see how top pizza makers are innovating! Get connected with your pizza community of chefs, operators and pizzafocused suppliers of equipment, tools, ingredients and services.
Platinum Sponsor:
EMPLOYER-LED INCIDENT INVESTIGATIONS
A framework to identify what went wrong, why it happened and how to prevent future incidents
BY ALEXANDRA SKINNER
Pizzerias, restaurants and bakeries are busy workplaces where everyday hazards can put both workers and operations at risk. From operating industrial mixers and ovens to handling sharp tools and hot trays, incidents can and do occur. When they happen, employers have a responsibility to investigate promptly and thoroughly.
“A clear and detailed investigation helps everyone involved understand what went wrong and why, so that similar incidents can be prevented,” says Jenny Colman, an ergonomist / human factors specialist at WorkSafeBC.
WHEN AN INVESTIGATION IS REQUIRED
Employers are responsible for investigating certain incidents or near misses that occur in the workplace and submitting an investigation report to WorkSafeBC. These investigations
Employers may need to complete up to four separate reports for different stages of the investigation.
help employers and WorkSafeBC determine why an incident happened and what can be done to prevent similar situations in the future.
Employers are responsible for immediately conducting an investigation into any incident that involves:
• serious injury to a worker or a worker’s death
• injury requiring medical treatment
• minor injury, or no injury, but had the potential for causing serious injury
• major structural failure or collapse
• major release of hazardous substances
• diving incident, as defined by the Occupational Health and Safety (OHS) Regulation
In the event of any of these incidents, employers are also required to submit an Employer Incident Investigation Report (EIIR) to WorkSafeBC. These reports document the facts, contributing factors and corrective actions taken in response.
While not all these scenarios are likely in a bakery – for example, blasting or diving incidents – the regulation applies across all workplaces. In a bakery, the most relevant incidents are serious injuries or fatalities, injuries requiring medical treatment such as burns or cuts and near misses with the potential for serious harm.
INVESTIGATION STAGES
Investigating a workplace incident involves specific steps. Those leading the investigation should understand the type of work being performed at the time of the incident. Whenever possible, both an employer representative and a worker representative should participate.
Step 1: Preliminary investigation
A preliminary investigation allows employers to identify unsafe conditions, actions or procedures that need to be addressed so work can continue safely until the full investigation is complete. Employers must complete the preliminary investigation within 48 hours of the incident.
Investigations are more than a regulatory requirement: they are a chance to learn and strengthen safety systems.
For example, if a worker was injured by slipping, the preliminary investigation might involve identifying possible unsafe conditions such as spills or tripping hazards. Corrective actions might include cleaning and cordoning off the area and ensuring other workers throughout the workplace are not exposed to the same risk.
Step 2: Interim corrective actions
Between the incident and the completion of the full investigation, employers must take all reasonable actions to prevent the incident from happening again. This may include shutting down equipment, changing procedures or temporarily reassigning workers.
The interim corrective actions report should address the findings of your preliminary investigation and describe the recommended steps taken to prevent similar incidents.
For example, if a worker gets their hand caught in a mixer, interim measures could include taking the mixer out of service, pausing mixing operations, reviewing safety procedures, and installing or repairing guards until the full investigation identifies all contributing factors.
Step 3: Full investigation
The full investigation and accompanying report must be completed and submitted to WorkSafeBC within 30 days of the incident.
The full investigation digs deeper, looking at the conditions that shaped the incident. As Colman explains, “Employers need to go into an investigation with the goal of understanding the context in which the incident occurred. What conditions in the workplace shaped the outcome? Where are the gaps in the work system that need correcting?”
For example, if a worker reached into a running mixer and injured their hand, the investigation should consider:
• Was the mixer malfunctioning or difficult to use?
• Were the safeguards adequate?
• Was the worker fully trained and oriented on the equipment?
• Was efficiency valued over safety?
Step 4: Final corrective actions
After completing the full investigation, the employer must prepare a corrective action report. This report should identify the unsafe conditions or procedures found, outline the corrective measures required and detail how the organization will implement and monitor these actions to ensure they are effective.
DOCUMENTATION AND REPORTING
Depending on the incident, employers may need to complete up to four separate reports, each reflecting a different stage of the investigation (preliminary, interim corrective actions, full investigation, final corrective actions).
Employers must also share findings with their joint health and safety committee or worker representative and post reports in the workplace for workers to see. Employers should not only document and communicate corrective actions, but also make sure workers understand the risks that led to the incident and how the changes will prevent similar events in the future. This shared understanding helps reinforce a positive workplace culture.
LEARNING FROM INCIDENTS
For all employers, investigations are more than a regulatory requirement: they are a chance to learn and strengthen safety systems.
For example, in the event of an injury caused by slipping, corrective actions should go beyond addressing the immediate issue to reinforce the overall system. This could include targeted inspections to identify slip hazards, updates to housekeeping or job procedures, and ongoing monitoring to ensure these risks are properly managed in the future. Just as important, any changes must be clearly communicated to workers.
“Every incident is an opportunity to strengthen safety and protect workers. By examining the conditions and processes that led to an event, employers can build a safer workplace for everyone,” Colman says. | CP
RESOURCES
• Conducting an employer investigation
• Reference Guide for Employer Incident Investigations
• Section 69 of the Workers Compensation Act provides more details about what incidents employers must investigate.
Alexandra Skinner is the manager of government and media relations at WorkSafeBC. WorkSafeBC is committed to creating a province free from workplace injury or illness, and to providing service driven by their core values of integrity, accountability and innovation. By partnering with workers and employers, they help British Columbians come home from work safe every day.
TIPS FOR CRAFTING THE PERFECT CHEESECAKE
To increase sales, think about adding a classic or adventurous cheesecake to your menu
BY KAREN BARR
Looking for the perfect in-house made dessert for your pizzeria or Italian restaurant?
Cheesecake is the answer. Why? Many diners love it! What’s more, once you have perfected a basic cheesecake recipe, you can create endless variations.
Your baking techniques are the key to consistently making crave-worthy cheesecakes. These simple tips and tricks will enable you to craft the perfect cheesecake every time.
The Ingredients
Weigh all the ingredients out for accuracy before you begin. This is especially important in the hospitality field when making multiple cheesecakes simultaneously.
Your cheesecake will only be as good as the ingredients you put into it. That means full-fat cream cheese. Philadelphia brand cream cheese has set the
standard for what customers expect.
When making a vanilla cheesecake, use high-quality pure vanilla extract instead of vanilla essence or artificial vanilla. Companies make pure vanilla extract by soaking vanilla beans in water and ethyl alcohol. You can also use vanilla beans or craft your own pure vanilla extract by steeping fresh vanilla in vodka or rum.
The same applies to chocolate. Quality matters. For a richer flavour, choose dark chocolate with a high percentage of cocoa.
Make sure all your ingredients are
at room temperature. Cold ingredients will not blend well together. Your goal is to create a creamy, lump-free cheesecake with a smooth texture.
Crust basics
Traditional cheesecakes usually have a crust, the kind most associated with cheesecake being the graham cracker crust. Today, you can purchase crumbs ready to go. If you are working with whole graham crackers, ensure you process them into finely crushed crumbs. Alternative cookie crust ideas include shortbread, ginger and classic Oreos.
Cold ingredients will not blend well together. Your goal is to create a creamy, lump-free cheesecake with a smooth texture.
Once the crust is pre-baked, it needs to cool. Then, you can add the cream cheese filling. This will prevent a soggy crust. For a different crust texture, place half a sponge cake, cut horizontally, on the bottom of your pan. You may wish to brush this with a simple syrup comprised of equal parts sugar and water, boiled and cooled. Alternatively, you could brush this with alcohol.
Another option is to use homemade or store-bought ladyfingers as a base. Bake for 25 minutes to crisp up and cool before adding the cheesecake filling.
Consider simplifying and skipping the crust! Prepare the cheesecake pan and add a round of parchment paper on the bottom. However, be aware that, without
a crust base, your cheesecake may be prone to sticking.
Mixing and baking
Mix on low speed to avoid overmixing the cheesecake. Then, mix just until the ingredients come together into a smooth batter. Incorporating too much air can lead to a souffle-like appearance, which settles into a cracked top layer.
If using a springform pan, wrap the bottom in foil. Then place the cheesecake in a hotel or roasting pan. Add boiling water halfway up the side of the pan.
Bake in the oven until the cheesecake is set but jiggles in the middle. Slightly underbaking the cheesecake also prevents cracks. Once ready, remove it from the
: 9 ounces graham crackers
Yield: One 9-inch cheesecake
Step 1
Preheat the oven to 350 F. Grease a 9” springform pan and line the bottom of it with parchment. Place the Graham Crackers and sugar into a food processor and process until fine crumbs appear. Add the melted butter and pulse just until the mixture comes together.
Step 2
Press the crust into the bottom of the pan and up the sides about two inches. Bake in the oven for about 10-12 minutes until it begins to colour slightly. Remove from the oven and place on a wire rack until cooled.
Step 3
Add the cream cheese and sugar to the bowl of a stand mixer. Mix on medium speed for 3 minutes. Add the eggs one by one, mixing between each addition and scraping down the sides of the bowl.
Step 4
Wrap the outside of the springform pan in tin foil. Pour in the cheesecake batter. Set the pan into a hotel or roasting pan. Add the boiling water until it reaches halfway up the side of the pan. Bake for approximately one hour. Remove the pan and let the cheesecake cool. Then, wrap and refrigerate for at least 6 hours or preferably overnight.
Step 5
Unmould the cheesecake. Style and decorate any way you wish. Enjoy!
15 grams sugar
4 ounces butter, melted and slightly cooled
The Cheesecake: 678 grams high-quality cream cheese, cut into cubes
200 grams granular sugar
200 grams whole eggs
15 grams pure vanilla extract
Additional ingredients: 8 cups water for boiling
Garnish: Whipped cream and fruit garnish
Crust
Classic Cheesecake Recipe
Once
oven and allow it to cool before wrapping it and placing it in the refrigerator to set, preferably overnight.
Styling and serving
To unmould the cheesecake, run a metal spatula along the side of the pan to loosen it. Afterward, the sides of the cheesecake may need some repairs. Again, gently use the metal spatula.
For a must-have cake finish, decorate it with whipped cream, berries, fresh fruit, chocolate curls or other decorative items. To cut, dip a knife into hot water to heat it. Then dry it with a towel. Cut and repeat with each slice.
Cheesecake variations
Try the Classic Cheesecake Recipe below. Then experiment with variations. For example, add 400 grams of dark chocolate to make a chocolate cheesecake.
Bake off a white chocolate cheesecake by adding 250 grams of white chocolate. Remember to reduce the sugar content to compensate for the extra sweetness in the white chocolate. Take it down by at least half.
A Night at the Italian Opera Cheesecake is for special occasions. Bake off a chocolate Classic New York Cheesecake with a shortbread crust. Add 30 millilitres of Grand Marnier. Once baked, top with handmade marzipan oranges, a specialty once coveted as snacks at the opera.
In conclusion
Everyone loves cheesecake. You can experiment with different variations once you’ve perfected a basic cheesecake. Add cheesecake to your menu and watch your dessert sales soar! | CP
Karen Barr is an Ottawa-based writer and licensed chef who travels the world to explore topics about food and culture.
The Elements of Pizza breaks down each step of the pizza-making process, from choosing a dough to shaping your pie to selecting cheeses and toppings that will work for your home kitchen setup. Forkish offers more than a dozen different dough recipes-same-day “Saturday doughs” that you can make in the morning to bake pizza that night, levain doughs made from a naturally fermented yeast starter, and even gluten-free dough-each of which results in the best, most texturally sublime crust you’ve ever made at home.
GUEST COLUMN
BY CLAIRE SYKES
Claire Sykes is a freelance writer in Portland, Ore., who covers business and community, philanthropy, health and the arts for national magazines in the U.S. and Canada. When she’s not typing, she’s hiking and indulging in the city’s vibrant food scene.
Boost business with valuable customer feedback
Every day, you and your staff talk with customers. You greet them when they come in and chat when ringing them up. While you’re at it, why not ask them what they think of your pizzeria?
Customer feedback can confirm successful areas of your pizzeria and those needing changes. Be sure to involve your staff in your customer-feedback approach since they interact closely with customers. The more feedback the more easily you can attract customers, enhance their experiences, encourage repeat business and outpace the competition.
Ask the Top 10
In whatever way you survey your customers, find out:
• How did they hear about your pizzeria and what first drew them?
• How welcoming and helpful are your staff?
• How often do customers visit or order from your pizzeria?
• What do they think of your menu?
• How do they rate the quality and taste of your offerings?
• What about accuracy and speed of orders?
• What are they most satisfied with and why?
• What dissatisfies them the most and why?
• How could your pizzeria do better?
• Would they recommend your pizzeria? Why?
Consider these five ways customers can answer: scale of one to five, multiple choice (three to five per question), Yes/No, Either/Or, space for customers’ own words.
Easy does it
For your online and emailed surveys
CONSIDER IN YOUR QUESTIONNAIRE EVERY TOUCHPOINT OF YOUR PIZZERIA: Premises Location, parking, signage, cleanliness, displays, lighting, seating, washrooms, esthetics and accessibility. Product Quality, ingredients, creativity, variety, portion size, availability and prices.
Service Hours, website, phone etiquette, staff appearance and manner, menu, order accuracy, take-out packaging, special promotions, loyalty programs, catering and delivery.
(anonymous or not), make it effortless for people to respond: Assure your survey works on all devices. Display your pizzeria logo, website, address and phone number on each page. Keep your list of questions short, to five or
10. Make them simple and brief. Offer an incentive or reward of a discount or prize drawing.
Choose your method
Depending on your business’s culture, customer-service style, pizzeria size, budget and time allowance, here are 10 ways to gather customer feedback:
1. Casual exchanges. Be friendly and curious, and customers will more likely share their thoughts.
2. In-store questionnaires. Keep a stack at the door or the till next to a slotted-lid box and pen.
3. Emailed surveys. Send to your current contacts list and always ask customers for their email addresses.
4. Your website. Customers already go there to order, so make the survey link easy to spot and click onto.
5. Survey URL. Show this direct web address on your website, receipts, and promotional materials.
6. QR code. Place wherever a survey URL would appear, plus on displays, menus, and social media.
Customer feedback can confirm successful areas of your pizzeria and those needing changes.
7. Social media. Ask for customer feedback using your QR code, or link to your survey URL or website.
8. Focus groups. Invite five to ten customers in to share their experiences at your pizzeria-lunch on you!
9. Third-party company. Hire a consultant to survey your customers and others, to gauge their loyalty and interest.
10. Friends and family. Ask them to be honest about your pizzeria, and even to play devil’s advocate.
When the news isn’t good
Generally, customers who have positive experiences with a business won’t go out of their way to praise it. But it sure is easy to complain, so be ready with these 10 steps:
1. Stay open-minded. Don’ get defensive, because it’s not about you; it’s about their experience.
2. Listen carefully. Calmly and compassionately hear the person out, without interrupting.
3. Sincerely apologize. Admit that you dissatisfied the customer and say you’re sorry.
4. Be generous. Give a refund, freebie, or discount next time they order or come in.
5. Explain the fix. Tell the person what changes you will, or could possibly, make.
6. Make the change. This customer may not be the only one with this complaint.
7. Follow up. Contact the person and tell them how you improved your pizzeria.
8. Urge them back. Let the customer know how much you value their business.
9. Take the gift. Complaints highlight your pizzeria’s weak spots and give insight.
10. Learn the lesson. In every negative customer comment there’s a positive result. You could receive feedback from thousands of customers and still never have too much information from them. But there might be only one person who decides how to apply it all. That’s you.
Learn what’s best for your pizzeria by letting your customers tell you what’s best for them. | CP
Editor’s note: You’ll find a longer version of Claire’s article, including a handy 10 steps to bettering your pizza business, online at canadianpizzamag.com.
Your culinary companion
Round pizza, Roman-style, Neapolitan? Modern bakery or traditional pastry? Multi production or single product? The possibilities are many.
