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TIME FOR A LIVING WAGE? Ditching the tipped minimum wage could be good for morale and operations
P.10 How much should a pizza cost? P.16 New delivery option in town P.18 Tips on energy-efficiency
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January/February 2021 · CANADIAN PIZZA
JANUARY/FEBRUARY 2021 Vol. 27, No. 1
DEPARTMENTS 6
From the Editor Delivery focus
8
Industry News Movers, shakers, legislation and news you can use
10 The Pizza Chef How much should a pizza cost?
12
11 Recipe Crisy cheese edge
14 Making Dough Prepping for spring
22 Tools of the Trade 26 Social media marketing
ONLINE Pandemic roller-coaster ride for entrepreneur
CONTENTS
Last summer was meant to be filled with festivals for Rick Matharu and his food truck. Instead, within a week of an emergency lockdown announcement, the calls and e-mails cancelling or postponing events came flooding in, while all the fixed costs of running a bustling (but now shuttered) restaurant piled up. Read more at canadianpizzamag.com.
PHOTO: GETTYIMAGES.COM
ON THE COVER Is it time to ditch tipping and pay a living wage? Michelle Brisebois explores the benefits of a no-tipping model as a way to boost morale, attract talent and make operations efficient She talks with a restaurant that’s doing it. See story on page 12. CANADIAN PIZZA · January/February 2021
COVER STORY
12 Time for a living wage? Ditching the tipped minimum wage could be good for morale and operations By Michelle Brisebois
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16 New delivery option in town A community-minded entrepreneur is making delivery a profitable option for independents By Naomi Szeben
18 The energy challenge Taking steps toward energy-efficiency isn’t necessarily as costly as it used to be By Andrew Hind
20 What’s ahead for 2021? Food and restaurant trends shaping Canada’s dining experiences in 2021 By Restaurants Canada
22 21 Improving building ventilation to combat COVID-19 With limited outdoor activities and gatherings, we need to consider how the disease spreads indoors and the importance of ventilation By Gabriel Wainer
CanadianPizzaMag.com
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CANADIAN PIZZA · January/February 2021
CanadianPizzaMag.com
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FROM THE EDITOR BY COLLEEN CROSS
January/February 2021, Vol. 27, No. 1
Necessity drives delivery innovation in 2021 and beyond
T
he year 2020 turned us all into problem solvers. The whole world pivoted on a dime and pizzerias are great examples of that resourcefulness. When we published an article in September 2019 that weighed the benefits and pitfalls of third-party delivery, it was not hard to find operators both pro and con. For some pizzerias, being connected with third-party was a way to ensure they reach new customers. For others, it was a way to focus on food prep and keep operational costs down. Some saw it as a cost of marketing. Many did not like giving up control over their business. In the face of stay-at-home orders and business restrictions, many pizzerias and restaurants have relied heavily on delivery this past year. These conditions made third-party companies like Uber Eats and DoorDash lifelines for eateries without a strong delivery game. Third-party gained a heavy business advantage and sentiment has swung against them. Some services offered special rates to newly signed restaurants and discount service levels. These may have been appreciated by dedicated users, but they didn’t go far enough. That’s no surprise. After all, the success of the third-party model is based on economies of scale, and like Uber ridesharing and Swoop’s bare-bones airline, it is designed to disrupt the market. In the middle of a pandemic, safety of drivers is an issue where restaurants are at a disadvantage. Plenty of in-house delivery people have left the job because they felt unsafe coming into contact with the public. And we know operators who have not felt right sending their delivery staff out in the community and either switched to pickup only or took over delivery duties personally allowing staff to work in another area of the business.
With the light shone on this unlevel playing field, it’s no wonder restaurants and delivery services have reached a kind of standoff. Pizzerias have always been good at delivery. In 2020 they improved on their already strong delivery, take-out and curbside game. They and other restaurants got creative, energized and organized to hold onto their sales profits. It’s encouraging to see the industry and its supporters work together as problem solvers. For example, Radish, a co-op model started in Montreal, proposes geographic hubs that restaurants invest in, in exchange for use of its delivery platform. The co-op lets drivers invest and share in profits. HaliHub Food Delivery, a new business based in Dartmouth, N.S., charges a flat-rate commission of nine per cent and hopes to start other hubs in Atlantic Canada. And, as you’ll read in this issue, a pair of computer programmers determined to help make sure their favourite Toronto eateries survive the pandemic launched not-ubereats.com as a free hub that helps diners find and patronize local businesses. As the calendar flipped to 2021, provincial governments got involved. B.C. and Ontario capped transaction rates, Manitoba committed $5 million to a rebate for restaurants forced to close dining rooms. Quebec has proposed similar measures. Let’s hope governments follow through and others follow suit. With so much happening in delivery these days, we’ve decided to host a roundtable talk with operators on Pizza Delivery Strategies. Operators will discuss delivery pain points and solutions. Join us for frank, pizza-focused conversation – one in a series of three sessions on key topics starting in March. | CP
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canadian_pizza_magazine January/February 2021 · CANADIAN PIZZA
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EAR •
EAR • PIZz Y E E TH
zERIA OF THE Y PIZ
IR A O
PIZzERIA • PIZzERIA OF EAR
MAGAZINE PRESENTS:
EAR • PIZz Y E E TH
2021
zERIA OF THE Y PIZ
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THE YEAR F O • IA
PIZzERIA • PIZzERIA OF EAR
Canadian Pizza is holding its first Pizzeria of the Year contest. We want to hear from pizzerias across Canada. Share your story about what you do, how you innovate and how you are involved in your community! Deadline to enter: March 31, 2021
www.canadianpizzamag.com BRONZE SPONSOR
INDUSTRY NEWS
CONTEST
Are you 2021’s Pizzeria of the Year? Canadian Pizza is holding its first Pizzeria of the Year contest sponsored by Ardent Mills. We want to hear from pizzerias across Canada. Share your story about what you do, how you innovate and how you are involved in your community! Entries will be weighed on the following criteria: • Community involvement – How is your pizzeria making a difference? • Creativity in the kitchen – How are you and your team innovating in the kitchen? • Success in your community – What is your pizzeria known for? • Growth – How have you expanded or increased sales over the years? • Marketing skills – How do you get the word out about menu and your activities? Tell us a good story about your pizzeria, what you do, how you do it best, or who you sponsor and how it helps your community. The top five entries will be contacted for a follow-up interview. Winners will be featured in a cover story in Canadian Pizza and receive a trip for two to the International Pizza Expo in Las Vegas in June 2021, subject to travel to the U.S. being open/details to be announced. All entries must be received by March 31, 2021. The entries 8
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will be reviewed by a panel composed of Canadian Pizza and contest sponsors. Ardent Mills is Bronze sponsor of the contest. For more information, visit the contest website. Have questions? Contact editor Colleen Cross: ccross@annexbusinessmedia. com. DELIVERY
Provincial opposition asks Quebec government to cap delivery service fees Quebec’s Official Opposition is asking the province to place a 15 per cent ceiling on fees charged to restaurants by third-party delivery platforms and prevent driver job losses that may result from the cap. “We need to provide more help to restaurant owners; that’s why we’re asking the City of Montreal to pressure the Quebec government to impose a 15 per cent ceiling on the fees charged by delivery platforms, such as UberEats, DoorDash and Skip the Dishes, until the pandemic ends,” said Lionel Perez, leader of the Official Opposition and instigator of the motion, in a news release from Montreal municipal political party Ensemble Montreal. Many restaurants that didn’t offer delivery before the pandemic have been forced to do business with one of the delivery industry’s major players in order to generate
ON THE WEB Three sisters restrain break-in suspect at family’s Toronto Italian restaurant; ‘Not Uber Eats’ website launches to help Torontonians support local restaurants; Famoso Italian Pizzeria + Bar opens new downtown Vancouver location | FOR MORE PIZZA NEWS, check out our website, canadianpizzamag.com
income now and avoid bankruptcy, the Opposition argues. “We’re also asking for delivery companies to be prohibited from compensating for the loss of income caused by our measure by either reducing the salaries of their delivery people or increasing other administrative charges,” said Aref Salem, Official Opposition spokesman for economic development. They’ve been forced to partner with third-party delivery platforms which charge them fees ranging up to 30 per cent of the customer’s bill, the motion argues. The move was inspired by the Ontario government’s recent adoption of similar measures in response to a request from Toronto’s municipal council and similar measures in place in Manitoba, B.C. and some U.S. cities. It comes on the heels of a curfew imposed by Quebec’s new government measures. The motion was to be debated at the next municipal council session on Jan. 25. INNOVATION
Pizza Nova first to launch Field Roast’s Plant-Based Pepperoni Southern Ontario-based franchise Pizza Nova has added Field Roast Plant-Based Pepperoni, made by Greenleaf Foods, SPC, to menus
at all of its locations. This is the first time the product, which has a similar flavour and texture as traditional pork pepperoni, will be available to consumers anywhere, Pizza Nova said in a news release. “We are proud to offer a plantbased pepperoni that delivers on our Puro Promise of sourcing high-quality products that do not compromise on taste. The addition of Field Roast Plant-Based Pepperoni to our menu will allow us to expand our offerings and better serve flexitarians, vegetarians and vegans alike – always in the same careful and loving manner,” said Domenic Primucci, president of Pizza Nova. The Plant-Based Pepperoni is available from Pizza Nova as a topping for pizzas and panzerottis, and as part of six new plant-based creations, including the “Planteroni.” Available starting Jan. 11, Field Roast Plant-Based Pepperoni is the first pepperoni alternative to be made with pea protein, not soy, and contain the same protein per serving (six grams) as traditional pork pepperoni. The Plant-Based Pepperoni has fat marbling and a bold pepperoni taste, made with fresh spices, including whole pieces of fennel, cracked black pepper, garlic and paprika. Pizza Nova will offer the PlantBased Pepperoni as a permanent menu item. It is available as a topping for pizzas and panzerottis,
January/February 2021 · CANADIAN PIZZA
INDUSTRY NEWS
and as part of six new plant-based creations, including the “Planteroni.” “Pizza Nova is the first major Canadian pizza operator to offer the groundbreaking Field Roast Plant-Based Pepperoni,” said Dan Curtin, president of Greenleaf Foods. “We’re excited to partner with them because of their commitment to crafting flavourful, quality foods, just like Field Roast.” Pizza Nova, known for using high-quality, locally grown ingredients and using traditional recipes and preparation methods, offers a number of pizzas, including classic, white and pesto, and topped with ingredients such as sautéed spinach, grilled zucchini, sundried black olives and Italian-style hot peppers. In addition to Plant-Based Pepperoni, which is expected to be on retail shelves in Canada and the United States later this year, Field Roast produces more than 25 plant-based meats and cheeses made from vegetables, grains, legumes and fresh herbs and spices. Founded in 1963, Toronto-based Pizza Nova is a family-operated business and has more than 140 locations in Southern Ontario. The first franchised Pizza Nova opened in 1969. Greenleaf Foods’ brands include Lightlife and Field Roast Grain Meat Co. It is a wholly owned, independent subsidiary of Maple Leaf Foods Inc. EVENTS
International Pizza Expo and Artisan Bakery Expo postponed to June 2021 In light of the continuing impact surrounding the COVID-19 pandemic, including current govern-
ment restrictions and limitations on large gatherings and travel restrictions, the International Pizza Expo and International Artisan Bakery Expo team has made the decision to postpone the March 2021 events. Originally scheduled to take place March 16-18, 2021, at the Las Vegas Convention Center, the new dates for the two events are June 22-24. The date change reflects a proactive decision by the event organizers to provide participating brands and companies the time to effectively plan their participation during these challenging times, organizers said in a statement. VIRTUAL EVENTS
Restaurants Canada Show goes virtual Restaurants Canada’s RC Show 2021 will go virtual in 2021. This year’s Online Live event aims to reunite the industry and prepare businesses for what lies ahead while introducing a new three-year international buyers program that will bring influential speakers and buyers from around the world to do business and help the industry recover, the association said in a news release. From Feb. 28 to March 3, the show will expand to four days to allow for more solutions-based content, aligned with smaller RC Hospitality Week events. Features of the event include competition panels, education sessions, workshops with innovators and experts made available to an international audience. There will be chances to network with suppliers and other operators. Highlights include a session on designing and renovating your space for the new restaurant footprint. Industry professionals can register at rcshow.com.
CANADIAN PIZZA · January/February 2021
PIZZERIAS TALK
Pizza roundtables to tackle key topics
UPCOMING REGULATIONS
Government proposes ban on plastic products The federal government is proposing to introduce regulations by the end of 2021 to ban single-use plastic items where there is evidence that they are harmful to the environment, often not recycled or replaceable with readily available alternatives. The government is proposing to ban checkout bags, stir sticks, six-pack rings, cutlery, straws and food-service ware made from hard-to-recycle plastics (such as black plastic packaging and foamed plastics). This list of items was published in a discussion paper, which also sets out the government’s plans to establish recycled content requirements in products and packaging and ensure endof-life responsibility for plastics. Written comments were accepted until Dec. 9, 2020. The government’s goals include eliminating certain sources of plastic pollution, strengthening domestic end-markets for recycled plastics, improving the value recovery of plastic products and packaging and supporting innovation and the scaling up of new technologies, such as new forms of plastic, new technologies for recovering value from plastic waste,.
Pizzerias face unique challenges. We at Canadian Pizza want to help you succeed over those challenges by giving you access to ideas from leading operators across the country. Join us for three virtual roundtable discussions where operators will share what’s worked for them with the goal of finding solutions that can work for all operators. Managing Your Pizza Team: Pizza owner-operators will discuss key challenges such as finding and keeping good employees amid minimum-wage hikes, training them up, developing them as ambassadors and managing flow between front and back of house. Pizza Delivery Strategies: Operators talk delivery – how are they making third-party work, best practices for delivery, new options such as co-ops and how to do delivery better. Pizza Trends: How do you discover trends and make them work for your business? Operators will discuss what they see in the near future for pizza making, consumer demand and business operations. Watch for these lively roundtables in February and March at canadianpizzamag.com. PROMOTING RESTAURANTS
Campaign urges public support Restaurants Canada has launched a“Picture life without restaurants” campaign calling on consumers to support local restaurant through dine-in (where available), takeout, delivery or by purchasing gift cards. It also has tools for restaurants. See supportrestaurants.ca. CanadianPizzaMag.com
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THE PIZZA CHEF BY DIANA CLINE
Diana Cline is an award-winning pizza chef, a partner with Diana’s Cucina & Lounge in Winnipeg. In addition to creating award-winning recipes, Diana is a consultant to other pizzeria owner/operators in menu development, creating operational systems and marketing to help operators grow their business strategically. Contact her at diana@dianascucinaandlounge.com.
How much should a pizza cost?
Y
You see, I’ve always sourced only top-quality ingredients for my pizzeria, and this was at a time when it was commonplace to see “2 for 1,” “3 for 1” and even “4 for 1” pizza prices. We did not participate in any of that nonsense – well, not for long – and, as you might imagine, sometimes we’d get someone who didn’t understand why we were more expensive than the place down the street. Pizza is pizza, and all pizza is just cheap food, was the argument. We became pretty good at explaining the difference in costs for a premium pepperoni versus a budget pizza pepperoni, and how olive oil was far more expensive than the widely used canola oil or lard. And so on. But, every week there would be one person who just seemed to want to argue, and, well, life is too short to spend hours debating with someone who really has no intention to ever become your customer. So we had the sign made. Many independent pizzeria owner-operators I consult with ask me, “How much should a large pepperoni pizza cost?” When polled about the current selling price of their large pepperoni pizza, the range of answers is as vast as the landscape of our beautiful country. Almost all are grossly underpriced. First of all, let me tell you that most of you need to throw out the baby with the bathwater. This may sound harsh, but we need to start from scratch. In order to approach this subject fairly, we need to dump all of our preconceived notions about pizza prices, because they are, in fact, badly tainted. The follow-up question I ask is, “How did you come to decide on the price you set?” This stumps many and the answers I get range from “The guy 10
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If we don’t have an idea of our food costs, how do we know if we are running a profitable business or a nonrecognized charity?.
or the chain pizza place down the street has his $1 higher” to “Well, I thought that 10 bucks was a good price.” My next question is what is your food cost for that large pepperoni pizza? I ask this question to get a feel for the quality of the ingredients that you are sourcing. Some of you don’t know the answer, and for those, I give you homework in order for you to have a starting point. Yes, I know how boring and tedious figuring out the food cost can be, but it is a necessary evil in our business. If we don’t have an idea, how do we know if we are running a profitable business or a non-recognized charity? I have been in this business for over
27 years and I’ve not only poured tens of thousands of dollars down the drain from naiveté and inexperience, but in the last 15 years I’ve consulted for many operators and seen them repeat my mistakes. It’s a lot more common than you may think – people pouring retirement money into their business, moms or dads stroking cheques for thousands of dollars every couple of months to keep their son’s pizza business afloat. Unfortunately, unless you know your math, and fix the bad math, you will repeat the same mistakes and lose all that money too. Where’s the profit? Where’s the payoff? In the words of Jerry Maguire: “Show me the money!” January/February 2021 · CANADIAN PIZZA
PHOTO:ADOBE STOCK
ears ago I had a sign in my customer area that said, “We have no quarrel with those who sell for less, they should know what their product is worth.”
Let’s break down that large pizza and show you the money. To figure out your food cost you must know how much of each ingredient you use per pizza. If you make the dough in your store, then you need to know how many large dough balls you can make per batch of dough. For instance, in my pizzeria a 20-kilogram batch will yield 54 large 21-ounce dough balls. This means that the total yield of a batch of dough is 1,134 ounces. Add up the total cost of the batch of dough. For example the flour, yeast, oil, salt, and sugar equal $36. Next divide the total number of ounces from a full batch of dough into the cost of the batch (i.e., $36/1,134 = .03 cents per ounce of dough ball). Finally, multiply the cost per ounce by the dough ball weight, for example in my pizzeria a large dough ball is 21 ounces; so 21 x .03 cents per ounce makes my cost .63 cents per large dough ball.
For those of you who buy “ready-to-use” dough and shells this is a much simpler math exercise: just take the cost from your supplier invoice to figure out how much each ball costs. Next you do the same for your sauce. As an average, most large pizzas have five to six ounces of sauce. Repeat the process with cheese, then the pepperoni. Are you asleep yet? Don’t fade out now; we’re almost done. Add up all the numbers from above and you now have your food cost for your large pepperoni pizza. Take your food cost and divide the menu price of your large pepperoni pizza into that (i.e., $3.50/ $9.99 = .350). Now multiply that by 100 for your food cost percentage, which equals 35 per cent. Okay, those of you who are you still with me are probably saying, great, so what does this tell me? I’ll tell you what it tells you: 35 per cent food cost is way too high to make any money in this business. And if you have a special where
you discount that large pizza to $6.99 on certain days or with a coupon, then you need to plug that number in to the equation. The fact is that some of you may be running 50 per cent or higher food cost. When you factor in your labour costs (and you shouldn’t be working for free, nor should your spouse’s income be supporting the business – but that’s another column), your rent, your utilities and everything else, your food and labour costs combined should be no more than 50-55 per cent. That means that your food cost needs to be below 30 per cent – ideally in the 20-25 per cent range – so that you can offer a couple of coupons (not 2 for 1) and still cover all your costs and even bring home the bacon. Before you go poking your eyes out with the pizza fork, realize that now that you have your figure, you can plug your retail price back into that equation to see what your large pepperoni pizza should cost. | CP
RECIPE MARCO-CHRISTIAN GALLEGOS AND GINA SALVATORI, PIZZAIO, QUEBEC CITY
Di Marco Pizzaio has been operating in Quebec City for more than 30 years. Marco-Christian Gallegos and Gina Salvatori took over the pizzeria seven years ago. They like its location in downtown Quebec City near the train and bus stations because it announces to customers that this isn’t a tourist trap but an established pizzeria. While the new owners kept the name, they changed the recipes and many aspects of the pizzeria. It is a cosy 22-seat spot where they take customer satisfaction very seriously. “There are a lot of restaurants in Quebec,” Gallegos says. “It’s a big responsibility if people choose our restaurant.” “We are smaller, we do not overbook and we want guests to have a good time,” he says. “No pretension with a lot of attention,” he adds, quoting one regular visitor’s description of Pizzaio.
He counts people of all ages, tourists and tourists who return occasionally but regularly among their customers. “It’s important to us to have not just customers but friends,” he says. “It is a business but it is a passion also. People feel that.” CHEESE
• Pizzaio’s centrepiece is an electric oven with an inchand-a-half stone that can six pizzas at the same temperature. Their approach to the dough can be summed up as “less dough, more flavour.” They use a low-fat cheese (15 per cent) and spread the cheese to the edges of the crust so that it in effect becomes the crust. The reduced fat content ensures it’s crispy on the edge. SIGNATURE PIZZA
• The signature pizza, Di Marco, features tomato sauce, mozzarella cheese, prosciutto, fresh cheese, arugula and a drizzle of
CANADIAN PIZZA · January/February 2021
spicy balsamic-caramel sauce. • The Di Marco, the white fat of the prosciutto prevents it from being overcooked. “You want just the right balance of tastes,” Gallegos says. “Less cooking means less salt.” • Di Marco gets great reviews, he says. Visitors on Trip Advisor have noted with approval the tortilla-like crust and crispy cheese edges. • “We like to tell people we’re not an Italian restaurant – we’re a pizzeria!” he says, noting their slogan is “Pizzeria Unique.” • Gallegos, who has worked in
restaurant and food service since age 16, has a background in wine sales. He keeps a selection of about a dozen reds and a dozen whites plus rosés in the summer, and most are private imports. Another specialty is that every night they serve a small, original mise en bouche such as bruschetta. “We don’t advertise,” the chef says. “My advertising is what I serve. We really try to focus on the details. That is something you can afford to do on a small scale. It doesn’t’ take much time but it makes a big impression.” CanadianPizzaMag.com
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COVER STORY
Ditching the tipped minimum wage could be good for morale and operations BY MICHELLE BRISEBOIS
T
ipping means “attach to or cover the end or extremity of.” The dictionary also suggests checking out the definition of “gratuity,” which according to Merriam-Webster is this: “something given voluntarily or beyond obligation usually for some service.” Combine these two definitions and you can empirically define the act of tipping as something extra that’s not required. The definition may position tipping as an act of generosity, but it hides the more sinister origins of its practice – tipping is about the use and abuse of power.
Tipping’s connection to slavery When an employee donates their paid and unpaid time off back to their em12
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Look to your colleagues around the world who operate establishments that are similar to your concept to see how they have designed their menus, managed capacities and structured their teams without relying on a tipped minimum wage.
ployer out of fear of reprisal or job loss, it’s called wage theft. When an employee is forced to work for free and is considered property, it’s called slavery. Either way, the business becomes more profitable at the expense of the workers. After the U.S. Civil War, slaves were emancipated and entered the hospitality industry for work. These positions were often unpaid, and patrons would provide their income through gratuities for good service. To be able to earn money, workers had to continue to bow, scrape and capitulate. Money is power.
Government policy enables tipping Governments have long been complicit in the practice of tipping by setting special minimum wages for some jobs that are assumed to have a significant part of the income paid by tips. Many provin-
cial governments still allow businesses to pay workers who are tipped a lower hourly wage than non-tipped employees. Tips are considered income which is to be declared on tax returns and for which the employee will then remit the appropriate income tax based on their total earnings. As reported by the Chartered Professional Accountants of Canada, CRA (Canada Revenue Agency) audited four restaurants in the Niagara Ontario Region in 2012, and found that of the 145 servers audited, there was $1.7 million in undeclared income equaling about $12,000 per server. The comment in the report stated: “The amount of unreported income was very surprising.” When this pandemic is over, memories will be short, the federal deficit will be sky-high and CRA will be looking to the underground economy for extra tax money. Digital payments have skyrocketed with a bonus to the bean counters: it’s never been easier to audit a restaurant and to tally the tipping income. Your servers could be handed a January/February 2021 · CANADIAN PIZZA
PHOTO: GETTYIMAGES.COM
TIME FOR A LIVING WAGE
COVER STORY
big back-tax bill, which will be stressful for them and for your business.
Tips and taxes There’s another term for not declaring income: tax evasion. Taxes go towards social programs, including health care and wage subsidy in times of trouble. The restaurant business model requires the two things most dangerous in this pandemic, which are gathering in a group and not wearing a mask. It’s been a brutal year for many operators and help is needed. CERB payments to employees, subsidies and business grants are financed by taxpayer dollars. Some taxpayers may say, “If you don’t pay your fair share of taxes, why should you benefit from the cushion?” As public sentiment becomes more focused on controlling the deficit and Canadians are more politically motivated to vote with their wallets, we will likely see restaurants that pay their employees a living wage become a preferred dining location.
by both the employer and employee. There are ways to play a bit of a shell game to get the money directly to the employees, but it’s still not solving the bigger problem around gratuities and their destructive impact.
Tipping and power If tipping born of slavery has been a way of withholding income to control the person in the less powerful position, then not much has changed. The COVID-19 pandemic has brought out the best, and the worst, in people. A U.S. report by One Fair Wage surveyed 1,675 service workers in states. The researchers found that 65 per cent of workers reported their tips being docked if they asked customers to follow stated health protocols. Forty-three per cent of female workers had experienced a rise in sexual comments with one woman reporting,“(A male) customer asked me to take my mask off so they could see my face and decide how much to tip me.”
Tips and team dynamics
Advantages of living wage
Many restaurant managers spend hours on scheduling, and it becomes more difficult when tips differ by day part and staff are vying for the best time slot. The Thursday night crowd is prime time – the Sunday brunch crowd, not so much. Scheduling based on the needs of the business and not on the flow of gratuities makes sense and takes much less time. Your back-ofhouse team is probably making a fraction of what the front-of-house team makes and is working just as hard. This sets the stage for inequality, frustration and conflict. If you get involved and attempt to direct the allocation of gratuities in any way, CRA may view this as an indirect tipping system, which means the tip is not going directly from the customer to the server. If the restaurant collects the money and disperses it later or directs its dispersion, then the income is considered a wage not a tip. Wages are subject to employment insurance and CPP deductions
Eliminating tips will have little impact on the customer. The total bill will be virtually the same. You will need to pay a living wage and the server will need to pay income tax. There will be efficiencies gained in having one payment system for all employees and peace of mind in not worrying about a CRA audit. You will have more equality amongst team members and your staff will have a stable income and be able to apply for loans and mortgages by having evidence of income.
CANADIAN PIZZA · January/February 2021
How to implement it We asked Chef Adam Hynam-Smith and Tamara Jensen, proprietors of Dispatch, in St. Catharines, Ont., for advice on implementing a no-tipping operation. Dispatch has paid employees a living wage since its inception in 2019. “The biggest hurdle for existing restaurants to transition to a no-tipping model will be to ensure existing staff are comfortable with whatever
compensation structure is replacing it,” Hynam-Smith says. He points out that labour, menu design, restaurant capacity, staff experience and target audiences all need to be factored in. For operators worried that service levels will falter without the enticement of a tip, Uber did research comparing the tip amount to the service ratings on their app platform and found no correlation. Hynam-Smith says: “Customers benefit from the elimination of tipping because the restaurant is working as a team to provide the best overall experience possible. The argument in favour of tipping is often that customers don’t want to pay more for poor service. Our response to that is a) you shouldn’t be receiving poor service in a professional hospitality setting, and b) if a team member is being compensated fairly and feels invested in the sustainability of the business, they are more likely to deliver exceptional service.”
The proprietors of Dispatch have the following advice Educate yourself on the history of tipping to learn about why and how it fosters inequity in the workplace. Ask yourself if there is anything you can be doing to create a more equitable work environment and how that might affect the sustainability and success of your business. Speak to your team members and facilitate an open dialogue about the topic so that tipped and non-tipped employees have an opportunity to share their perspectives. Look to your colleagues around the world who operate establishments that are similar to your concept to see how they have designed their menus, managed capacities and structured their teams without relying on a tipped minimum wage. People should know what they’re going to earn for the work they provide without leaving it to the whims of customers. There’s never been a more poignant time to make sure that essential workers are paid fairly. | CP CanadianPizzaMag.com
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MAKING DOUGH WITH DIANE BY DIANE CHIASSON
Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been helping foodservice, hospitality and retail operators increase sales for over 30 years by providing innovative, revenue-increasing marketing strategies. Contact her at 416-926-1338 or chiasson@chiassonconsultants.com, or visit chiassonconsultants.com.
Six quick ideas to get ready for spring
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inter is almost over. Soon enough, your customers will shrug off that winter coat, pop out into the sunlight and take a relaxed walk to their nearest pizzeria. It’s the perfect time right now to start thinking and planning to freshen up your restaurant for springtime. Here are six quick ideas to get you ready for the season.
1.Always maintain a professional appearance How you organize, decorate and freshen up your pizzeria store for the spring season will significantly influence your customers’ buying habits. If you want to run a successful pizzeria that keeps customers returning for more, make sure to always maintain a professional appearance. Who wants to buy at a business where everything is upside down? Make sure that your storefront is extremely clean, uncluttered, and highly welcoming to all shoppers. Your pizzeria will initially be judged on how it appears. Is it also clean inside? Would your customers trust the food served at a visibly dirty restaurant? Projecting a super-clean image to your customers is critical to your pizzeria’s continued success. Does it smell bad or look bad? Are your products prominently displayed in a well-lit case with bags or boxes for carry-out? Do you see signs of wear and tear? These are all things that your customers will immediately notice. At the very minimum, you should deep clean your entire business, from your kitchen to your service area. Your pizzeria’s interior should encourage the upsell with lights and stylish decorations.
2. Be consistent As you know, the key to success for any pizzeria operation is making the 14
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MOTHER’S DAY: Plan way ahead for your Mother’s Day promotions to avoid additional stress.
most unique and delicious pizzas around. You already know that great products will only sell themselves, but only once customers know about them. You need to have a recognizable brand. We all know that branding is more than just a logo. A brand covers all aspects of a pizzeria business, that is, style of pizzeria operation, style of your pizzas, packaging, stationery, website, social media, etc. Branding can cover a lot, but there are two main factors when running your business — a recognizable logo and a beautiful colour palette. Your logo should appear on every bag, box, sticker, badge, loyalty card, gift card, ads, and napkin or on an apron, hat/cap, scarf, shirt, jacket, uniform that’s worn by you and your staff members. Being online is an excellent way to interact with your customers, make sure that you have a consistent logo on your website, blog, videos, and on your social media platforms. You should always order these items in a colour that matches your pizzeria colour scheme. The key is to have a cohesive and recognizable image throughout your pizzeria operation. Your pizzeria menu, along with your restaurant’s interior design, are what communicates your brand to customers. You need to make sure your menu’s visual aspect corresponds to your pizzeria’s image and the kind of dining experience you want your customers to have.
3. Refresh, update and simplify your menu Updating your menu is a must for your spring preparation. Your menu should represent the spirit of your pizzeria, stand out from the competition and grow your business. Do you have some data to help you analyze your past sales? Hopefully, your point-of-sale system will allow you
to quickly pull some sales reports. Data is the best way to quantify your menu’s effectiveness, measure results and increase profits. The way you price your menu items should account for the cost of goods sold, labour and overhead expenses, and you should still be turning a profit with each sale. Suppose you have a very good understanding of your menu item’s profitability. In that case, your next step is to create a spreadsheet to categorize each menu item based on its sales volume, popularity and profitability. Take a hard look at your food cost on each item and determine its profitability. You should really understand which menu items are the most important for your pizzeria’s financial success. Many places have slimmed down and improved their menus for delivery and takeout. It’s the right time to take a good look at your menu items, take out the weak products and keep only your customers’ all-time favourites. Draw attention to the high-profit items on your menu with colourful photos and signage. You should bundle products in a way that will increase your price per customer and overall margins.
4. Make a plan for the spring holidays As you know, Mother’s Day is one of the restaurant business’s most popular and busiest days. You’ll want to plan way ahead for your Mother’s Day promotions to avoid additional stress. Why not start thinking and working during February on your unique “Show mom love this Mother’s Day” menu, or even on a Mother’s Day brunch to-go menu and promotional schedules. You will probably have most of the ingredients on hand from January/February 2021 · CANADIAN PIZZA
your pizza toppings to prepare a beautiful antipasto plate for the entire family with grilled vegetables, olives, cured meats and cheeses. You could put together a unique and complete delivery package with an antipasto plate, pizzas, desserts, beverages, and a little something extra such as a mini birthday card, flower, candy or other small treat.
5. Keep your staff enthusiastic and happy Your staff members should be in the spring mood 24/7. This is perhaps the most important “‘ingredient” of running a successful pizzeria – keeping all employees happy. Ensure each customer is greeted by smiling staff: it will make your customers feel good and encourage them to return.
CANADIAN PIZZA · January/February 2021
6. Get social media savvy Your pizzeria’s branding and marketing will not be complete if you are not active on the internet. Being online is always an excellent
only need professional-quality photos and videos of your pizzeria products and consider posting them on Facebook and Instagram. Use social media platforms to pro-
Your menu should represent the spirit of your pizzeria, stand out from the competition and grow your business. way to interact with your customers. Make sure that you create a responsive web design for your customers with portable devices. Another way to get customers’ attention is with a strong social media presence. You
mote your pizzeria restaurant, take orders, do networking, and get customer feedback. Entertain and captivate your customers with fun stories and share lots of ideas and images. | CP
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Naomi Szeben is the editor of Bakers Journal, our sister magazine, which highlights the successes, the trends and the people of Canada’s baking industry.
FEATURE
NEW DELIVERY OPTION IN TOWN A communityminded entrepreneur is making delivery a profitable option for independents BY NAOMI SZEBEN
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Not-UberEats.com is an easy-to-navigate website displaying contact information and menu links for restaurants that provide their own delivery.
customer and the restaurant fees, so it’s actually a lot cheaper to order. More money goes into the restaurant’s pockets once you order directly.” Singh recruited the help of his Scotiabank workmate, Associate Product Manager, Gamaliel Obinyan. Neither Obinyan nor Singh received any funding or sponsorship to create Not-UberEats, nor is it affiliated with Scotiabank in any way. They created an easy-to-navigate website, which Obinyan began populating with contact information and menu links for restaurants that provide their own delivery. Just like that, Not-UberEats.com was born.
Crowd-sourced tools for local promotion
SENSE OF COMMUNITY Making any food business profitable requires a connection to a tight community and frequent communication.
The duo was inspired by existing crowd-sourced software, like not-Amazon.com. “It’s really great to see how it puts money into the hands of others. It’s part of where I got the inspiration from,” said Singh. “For example, Ubereats takes 30 per cent for an order just under $17. On top of that, they’ll charge you a delivery fee, or they’ll charge your service fees, and then your final bill’s a lot higher than you would anticipate. But when you order directly, that entire cost is actually going directly to the restaurant, and you’re paying usually a fair January/February 2021 · CANADIAN PIZZA
PHOTO: CLASSICO LOUIE’S PIZZERIA / NOT-UBEREATS.COM
hen Randy Singh was looking for a place to order food a few months ago, he saw the connection between high food delivery fees, and struggling restaurants. He began to worry that his favourite local eateries might not be able to survive the pandemic. A software developer for the Scotiabank Digital Factory, Singh decided he was going to do something about it: He knew the power of a consistent online presence, and knew that businesses which were wired for social media would be the ones to survive. “I was reading articles about how there’s so many restaurants in the area closing down and a lot of these delivery companies are charging really high commissions. And I really wanted to see if there was a way around it, like offering their own delivery service . . . and build a tool where you can actually find the ones that are offering their own delivery.” “It will end up saving both the
FEATURE
price for the delivery. Sometimes it actually works out to be cheaper because you’re not paying those extra service fees and delivery fees on your order.” The main requirement would be for the business to have a website with clear instructions on how to contact them, such as phone and email. A menu site works particularly well with photos, so having a clear, well-lit and artfully arranged photos of goods is crucial. Many might find funding and technical help through the Digital Main Street grants, an initiative to help bricks-and-mortar business go online.
Getting your business ready for delivery Ensuring that your restaurant is delivery-ready is one thing; ensuring delivery is cost-effective is another. Restaurants Canada’s webinar, “Emerging With a Profitable Business in 2021” explored how food industries that didn’t consider delivery fared in the pandemic landscape. Among their list of speakers was Andrew Waddington from fsSTRATEGY Inc., a consulting firm for the food industry who discussed the pros and cons of food delivery. Waddington noted that the biggest challenge for restaurants was lack of cost controls and ensuring that food set out for delivery takes travel, time to unpack and took simple assembly or reheating into consideration. “There will be certain dishes that you should never add to delivery, because they’re the classics that people come to a restaurant for. But for the menu as a whole, you should be really be constantly looking at ways to adapt to the change in input costs; to market trends, pricing of your ingredients, diner preferences, even the delivery methods that we have in place as we’ve seen during COVID the last few months.” He cautioned that not everything should be adapted for delivery simply because there is a lockdown or delivery apps are now making takeout more popular than ever. “Some things only really work on a plate.” He added that gauging sales based on daily and weekly demands might help measure the need for delivery in the first place. “By using sales forecasting and tracking your hourly sales over time, you can identify what times you may want to make additional use of things like third party delivery, without affecting in house demand, just as another way to try and keep those labour hours productive as possible.”
it’s like really cool.” Obinyan added, “we’re trying to see how we can enable more people to build one for their city and making sure we’re getting we’re also getting a ton of restaurant submissions, so that’s been occupying a lot of our time. We’d like to help enable other cities to get something similar.” Pizzerias, restaurants, cafés, bakeries and other small businesses can access the website and fill out the form to add their business’s website’s spreadsheet.
‘By the community, for the community’ Making any food business profitable requires a connection to a tight community and frequent communication. It also involves lots of goodwill, through charity work and community involvement. It doesn’t necessarily mean handouts, but both Obinyan and Singh feel that a no-cost resource that advertises and draws in clients is a good start. Not-UberEats’ code is open sourced on GitHub, where developers can look around the source code, contribute features to the code and add a review. “we’re making this an initiative by the community for the community. So, we welcome as much help as people are willing to provide. We just want to make sure our local economies are viable when pandemic is over,” added Obinyan. | CP
NOW AVAILABLE
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Support for local businesses gaining traction Interest in Not-UberEats is gaining popularity, not just in Toronto, but around the world. Obinyan describes the interest as “overwhelming.” When Singh launched the project, he told his family and friends, then posted on social media. “We got really good feedback and I started sharing on LinkedIn and it was really getting a lot of traction,” observed Singh. “It’s been a really interesting experience and I’m glad that so many people are supportive of the project and really passionate about supporting local.” The duo received emails and request for information from Britain and the U.S. “We’ve gotten so many responses, from cities like Vancouver, to someone in Amsterdam, and people in the U.S., so CANADIAN PIZZA · January/February 2021
Wholesale: 905-547-1321 www.SpringersMeats.com
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Andrew Hind is a freelance writer from Bradford, Ont., specializing in food, history and travel. He is the author of 25 books and the proud father of one.
FEATURE
THE ENERGY CHALLENGE Taking steps toward energyefficiency isn’t as expensive as it used to be BY ANDREW HIND
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Energy-efficient best practices are about addressing where the world is heading and, at the same time, benefitting the bottom line,” says Mohammad Haque, environmental co-chair for Leaders in Environmentally Accountable Foodservice.
ROI is high.” Electricity prices continue to increase, tripled in some places in Canada since 2018. This makes it more important than ever for food-service operators to save electricity. Thankfully, becoming energy efficient is getting easier just as electricity prices soar. “As recently as three to five years ago, there were relatively few restaurants seeking to become energy efficient and the solutions were far fewer and far less affordable,” explains Alex Joseph, LEAF’s other environmental co-chair. “Over the last few years, many more options have become avail-
Any restaurant can easily find four or five ways to make positive changes that fit their business model and brand.
able so that there are now more opportunities to make affordable choices.” The simplest ways to begin saving is to retrofit buildings with LED bulbs, which use at least 7590 per cent less energy than incandescent bulbs. At the same time, adding sensors for lighting in offices, bathrooms and walk-in fridges will minimize energy wastage. Install a programmable thermostat. Some new models can be set to adjust the temperature in specific areas as well as at specific times, so you won’t be heating or cooling unused areas unnecessarily. Ovens and refrigeration use January/February 2021 · CANADIAN PIZZA
PHOTO: ADOBE STOCK.COM
estaurants use a lot of energy as a matter of operation. The power required in the kitchen for cooking, refrigeration, heating and cooling – not to mention front-of-house needs – make pizzerias and restaurants of all types extremely energy intensive. That adds up to expensive energy bills. Finding ways to be more energy efficient isn’t just good for the environment – laudable as that may be – but it also makes good business sense. “Margins in the restaurant industry are slim, so saving up to 20 per cent on your energy bills – an attainable goal – would make a real impact on the bottom line,” explains Mohammad Haque, environmental co-chair for LEAF (Leaders in Environmentally Accountable Foodservice), a national, non-profit food-service certification program focusing on sustainability. “There is an initial outlay of costs because retrofitting can be expensive – energy-efficient appliances cost 10-20 per cent more than normal – but the long-term
FEATURE
copious amounts of electricity. Upgrading to energy-efficient appliances can result in immediate savings: ENERGY STAR certified equipment uses 30-90 per cent less energy than standard models while also offering high performance. It’s estimated that an ENERGY STAR fridge alone can save $1,000 a year in electricity bills. And don’t overlook small fixes. Even though they may seem inconsequential, regular maintenance matters. Fix leaky taps, caulk windows, dust lightbulbs, ensure freezers aren’t overloaded and therefore overworking. While not directly related to energy, Joseph notes that water and waste removal represent genuine opportunities for positively impacting both the environment and a business’ bottom line. “Most restaurateurs have firm budgets and know exactly what they spend on salaries and food, for example, but many don’t have a benchmark when it comes to water and waste costs, and therefore haven’t addressed the issue of money spent on these areas,” he explains. For water conservation, Alex recommends installing ENERGY STAR dishwashers, which use 40 per cent less water than standard models. He also recommends flow restrictors on kitchen faucets, and low-low taps and toilets in all restrooms, which use substantially less water than older models. A comprehensive list of energy-efficiency focused best practices can be at the LEAF website (https://www.leafme.org). A successful energy-efficiency program benefits from the willing engagement and participation of your staff. Simply by making some basic changes in their routines, staff members can help to dramatically decrease energy usage. In fact, staff training and awareness can cut energy costs by two to 10 CANADIAN PIZZA · January/February 2021
per cent, exclusive of other energy-efficiency measures. “It’s difficult to convince people if there isn’t an established culture, so it’s vital that leadership ingrain the culture and make it a part of everyday practice,” Haque explains. “Staff have to be made to understand their role in conserving energy, and relevant information has to be readily available for staff to digest.” Acting without consultation discourages staff participation. Create a checklist for opening/ closing procedures, clearly define goals and agree on responsibilities, and have meetings to emphasize the importance of energy conservation and encourage your employees to participate by asking for their input. Staff habits will slowly shift, but soon energy conservation will become part of their daily routine. “Young staff are thinking this way already, so engage them,” Joseph adds. Communicate your energy concerns and achievements to patrons as well. As awareness of environmental issues increases, so do public expectations of the businesses they patronize. Posting information about your energy-efficiency initiatives increases guest satisfaction and loyalty by showing that you care about climate change and are committed to sustainable practices. Finally, don’t overlook the benefits of reaching out to LEAF. LEAF’s goal is to help food-service operators make the best choices to reduce their environmental impact. To that end, they offer resources and help business owners identify rebates and incentives. Their certification program sees accredited consultants review 10 key areas with an eye towards lowering costs and emissions and increasing industry recognition and customer
appeal. LEAF offers three levels of certification to restaurants demonstrating environmental and sustainable practices. “LEAF certification encompasses a wide range of issues, from energy to waste to menu items, to ensure a restaurant is sustainable in the long term, both environmentally and financially,” Haque explains. “You don’t have to do it all,” Joseph cautions. “Any restaurant can easily find four or five ways to make positive changes that fit their business model and brand. And don’t be dissuaded by the perception it has to be costly to make these changes: in the past it was hard to find places where environmental and financial wins lined up, but it’s far easier today.” Joseph likes to point to the success of A&W in carving a niche for itself as a model of sustainable best practices in Canada’s food-service landscape. Rather than casting its sustainable net too broadly, the company elected to focus on a few initiatives – notably paper straws and organically raised beef. The result was an enviable reputation as a company that cares about the environment, and impressive brand loyalty. “Energy-efficient best practices are about addressing where the world is heading,” Haque concludes, “and, at the same time, benefitting the bottom line.”
INCENTIVES To learn about financial incentives and rebates for your province, go to: https://www. nrcan.gc.ca/ energy/funding/ efficiency/4947 LEAF AUDIT GRANTS LEAF audit grants are now available to help independent restaurant operators start or continue their journey to more sustainable operations. This opportunity will make LEAF certification possible for those that face financial or other barriers. Learn more: https://www. leafme.org/grants
Incentive funding Through the Climate Action Incentive Fund, businesses in Ontario, New Brunswick, Manitoba, Saskatchewan are eligible to apply and can receive funding of up to 25 per cent of the cost of projects intended to reduce energy use, save money, and cut greenhouse gas pollution. For more information, visit https:// www.canada.ca. | CP
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TRENDS
WHAT’S AHEAD FOR 2021 Food and restaurant trends shaping Canada’s dining experiences in 2021 BY RESTAURANTS CANADA
Touchless ordering Some restaurants weathered lockdown better than others, adapting to restrictions by bringing in new and old tech: QR codes are the new norm for menu viewing, touchless ordering and paying the bill. Although QR codes get the job done, their impersonal approach has companies looking ahead for better ways to connect with diners without physically “connecting.” Eating out in 2021 might not feel as warm and friendly as we’re used to, at least not right away, but the introduction of apps like App8 will help make the whole process contactless and a little easier. You can ask your server questions, order and even pay via text for a truly contactless experience.
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Expect to see traditional comfort foods as well as new and innovative takes on tried-and-tested favourites.
AR, VR and the digital shelf After months of isolation, consumers are getting comfortable ordering food and groceries online. To make products stand out on the “digital shelf,” beautiful and bold packaging, as well as menu design, will play an even bigger role for brands wanting to stand out and make their product jump off the shelf. At the RC Show’s 2021 Online Live virtual platform, expect to see augmented reality play a major role in how we show versus tell diners what’s on the menu. Apps like ARitize by InfernoAR and KabaQ are bringing 3D experiences into people’s homes and restaurants. Picture seeing that blender in your space virtually before purchasing, or 3D food models of a dish you’re curious to try, before ordering it. Experiential at your doorstep The full indoor restaurant experience may be lost in lockdowns, but chef
tastings, wine and cheese pairings, live demos and more will soon be available at a touch of a button right from the comfort of your own kitchen. Interest in online tastings, virtual experiences and curated retail boxes have skyrocketed since the pandemic began. Brands like Joey Restaurants are bringing the taste of their restaurant to diner’s doorsteps with meal and cocktail kits that include everything needed to make menu and bar favourites at home. The fight against single-use plastics will continue well into 2021.
Food delivery soars to new heights With food delivery one of the saving graces for the hospitality industry in 2020, consumers will be expecting nothing less than even faster delivery times and punctual, piping hot transfers going into the New Year. Could this be the year autonomous vehicles and CONTINUED ON PAGE 24 January/February 2021 · CANADIAN PIZZA
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ith COVID-19 rapidly changing consumer habits and the restaurant industry as a whole, organizers of RC Show 2021 look at the past 10 months to prepare for the months ahead. Learn about some of the trends they are tracking and will address at the event set for Feb. 28-March 3.
Gabriel Wainer is a professor of systems and computer engineering at Carleton University in Ottawa. This article is republished from The Conversation under a Creative Commons license.
HEALTH AND SAFETY
IMPROVING BUILDING VENTILATION In the winter, with limited outdoor activities and gatherings, we need to consider how the disease spreads indoors and the importance of ventilation BY GABRIEL WAINER
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s predicted, we are in the middle of second wave of COVID-19. As of Dec. 23, the world has seen over 78 million confirmed cases and 1.7 million deaths.
One of the few successes to emerge has been the creation of COVID-19 vaccines in record time. But vaccination will not provide immediate relief. There are many unanswered questions about the efficacy of the vaccines. For instance, vaccine studies mostly tracked how many of the individuals that were vaccinated became sick. It is not known if the vaccinated individuals can still carry the virus asymptomatically; vaccinated people don’t show symptoms, but some may continue to have virus in the nose and throat that can replicate and spread. We also do not know about the chances of reinfection or long-term immunity. Infection with COVID-19 comes with a risk of death and puts strain on our health-care system, but there is also a risk of long-term health effects. CANADIAN PIZZA · January/February 2021
Transmission of aerosols indoors can be around 20 times higher than outdoors.
We need to consider how the disease spreads indoors and the importance of ventilation.
The bottom line is that we cannot let our guard down: we need to continue wearing masks, keep our physical distance, wash our hands, and avoid crowds and indoor events in poor ventilated areas. As the vaccine is distributed, we might find ourselves relaxing our guard before it is safe to do so. And in the cold weather, when our options for outdoor activities and gatherings
are reduced, we need to consider how the disease spreads indoors and the importance of ventilation.
Avoiding crowded indoors The evidence for aerosol transmission is overwhelming. Three of the most important factors that determine the risk of exposure are proximity to peoCONTINUED ON PAGE 24 CanadianPizzaMag.com
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TOOLS OF THE TRADE
INGREDIENTS
EverGrain launches plant-based barley ingredients for pizza crusts and other applications EverGrain, a sustainable ingredient company that uses barley to produce nutritious, flavourful protein and fibre barley-based ingredients backed by Anheuser-Busch InBev. The company uses saved grain from brewing and through its innovative processes, transforms the circularly sourced barley into nutrient-rich ingredients that can be used in food and beverage products. EverGrain’s product lines, EverPro and EverVita, are highly versatile and can be used across a wide range of food products. EverPro, a fully soluble protein isolate, is currently being formulated in multiple plant-based protein products, including beverages, protein bars and snacks. EverVita, barley fibres and proteins with minimal starch, are being used as a single solution to boost the nutrition and gut health benefits of baked goods, pasta and snacks without impacting taste and texture. EverGrain ingredients are currently available in products such as Take Two, a plant-based barley milk line. Specifically for pizza crusts, the barley-based protein and fibre ingredients strengthens mouthfeel, is easy to integrate into formulations and delivers an appetizing golden-brown crust. 22
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For bread, they increase specific volume and moisten crumb compared to wholemeal flour, promote superior machinability and consistency of dough, and lower net carbohydrates and predicted GI. For pasta and noodles, they promote “al dente” texture with great tensile strength and firmness, prevent pasta from sticking together while drying or cooking and offer a more appetizing flavour than legume-based varieties. gevergrainingredients.com
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
A variety of the company’s products can be found in most major Canadian grocers, among them Quattro Formaggi (Four Cheese), Margherita, Vegitaly (Veggie) and Vegan Beyond Meat. Canadese Beyond Meat is available exclusively at Costco. Siciliana Beyond Meat, Americana Beyond Meat, Canadese Beyond Meat and other pizzas are widely available at grocery stores.
Keto crust and vegan options available from Oggi Foods Montreal-based Oggi Foods distributes gluten free and vegan pizza to North America retail and food service. The crusts are hand-stretched and stone-baked to create a traditional Neapolitan Style crust, Oggi Foods said in a press release. The company has a number of crusts available to restaurants and food service. Standard Neapolitan, Cauliflower and Butternut Squash crusts are vegan and gluten-free. Oggi, which in Italian means “the Pizza of Today” – has a new Keto Crust that is gluten-free.
ambassador.ai
oggifoods.com
ORDER MANAGEMENT
Ambassador lets you chat with customers
READY-MADE CRUSTS
and descriptions, complete with complex modifiers, add-ons and upsells designed to help customers order directly from you.
Ambassador is designed to empower restaurants to manage their own takeout and self-managed delivery orders without third-party apps or marketplaces that charge them unsustainable fees and commissions. Ambassador helps your customers order online and chat directly with you. The app is designed by members of our restaurant community for the benefit of our restaurant community. Restaurant ordering technology and a platform that works for our industry really can be this simple. Ambassador’s mobile online ordering system for restaurants and retail is designed to give your business a competitive edge and help you retain all of your direct-to-customer, self-managed takeout and delivery sales revenue. It allows businesses to accept cardless online and mobile payments from major credit cards, Apple Pay and Google Pay with competitive rates. The Smart Cart feature allows for contactless mobile self-serve ordering in store or at the table. Interactive digital product menus feature engaging photos
OUTDOOR DINING
MoBar beverage stations available in Canada Swedish mobile living company Dometic has launched a new line of mobile beverage centres, Dometic MoBar, in Canada with Distinctive Appliance Inc. as its national distribution partner. Dometic, based in Stockholm, Sweden, specializes in refrigeration technology and designs and manufactures mobile and outdoor living solutions. Its MoBar 550, MoBar 300 and MoBar 50 are available through Distinctive Appliance Inc. in the Canadian market. The MoBar 50 outdoor beverage centre features an insulated, stainless steel presentation bin. MoBar 300 outdoor beverage centre features a rotomoulded basket, single-zone refrigerator with stainless-steel construction. For operators needing more capacity, the MoBar 550 outdoor mobile bar has a dual-zone refrigerator. Distinctive’s sales team, brand and product marketing support team is led by Eric LaPierre, president, and Nicolas Jarrold, vice-president of sales. dometic.com
January/February 2021 · CANADIAN PIZZA
TOOLS OF THE TRADE
GUT HEALTH
Fody Foods products promote good gut health Montreal-based Fody Food Co. makes products using carefully sourced ingredients that promote digestive health. Fody’s product line of pasta sauces, salad dressings, salsas and other products, is free from triggers commonly associated with digestive discomfort (such as onions, garlic, lactose, or gluten), and is Monash-certified Low Fodmap, as well as certified vegan, gluten-free and non-GMO verified, according to a press release from investors District Ventures Capital and Export Development Canada District Ventures and EDC have closed an equity investment of $8.5 million in Fody Food Co. said Arlene Dickinson, general partner of District Ventures Capital. “Fody, a B Corp certified company, is led by an experienced entrepreneur, focused on providing clean, gut-healthy foods to aid the millions of people suffering from digestive issues.” fodyfoods.com
INGREDIENTS
GoodLeaf Farms microgreens use vertical farming to harvest year-round GoodLeaf Farms has options for Ontarians who want freshly harvested food after local farm fields go dormant – leafy greens from
local vertical farms. Fresh microgreens – Asian Blend, Pea Shoots, Spicy Mustard Medley and Micro Arugula – and baby greens (Ontario Baby Kale and Ontario Arugula) are always in season from GoodLeaf Farms’ 45,000-square-foot vertical farm facility in Guelph, Ont., are. All are grown year-round, free of pesticides, herbicides and fungicides and without GMOs.
accessible crumb trays that slip in and out for speedy cleaning. Direct access to the chain simplifies lubrication of the conveyor chains without any dismantling involved. On the maintenance side, a popup reminder will appear on the oven’s control panel screen when maintenance is due. Other improvements include relocated emergency stop buttons for fast and convenient access, reverse buttons to reverse the
conveyor, a larger side door, improved insulation for a cooler touch and a sight opening at the entrance and exit for a better view of the pizza in the oven. New features on the control panel include favourite baking settings, assistance with lubrication, and automated preheat, cooldown, and stone drying modes. Based in Drummondville, Que., Hot Rocks is a spinoff of Picard Ovens that focuses on pizza. hotrocksoven.com
Fresh crops are harvested at GoodLeaf every day, no matter the season or the weather. Vertical farming is an innovative growing process that uses hydroponics and specialized LEDs to simulate the spring sun, giving plants just the light they need to make the most of photosynthesis. This method of farming is cost-effective, suited to the Canadian climate and scalable. goodleaffarms.com
OVENS
Hot Rocks’ stone conveyor oven adds features requested by customers Based on feedback from customers, Hot Rocks has added features to improve maintenance and ease of use of its GEN3 stone conveyor oven. A well-kept oven is key to operations but does not need to be a hassle. To that end, the company has upgraded its GEN3 with
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drones are finally ready to start delivering our meals? Already in discussion for partial delivery, Uber Eats is looking to use drones to cut delivery times by almost half, potentially lowering average delivery fees drastically, and increasing the volume of possible deliveries for restaurants. Comfort food that rocks In an uncertain world, diner stomachs are signalling for a taste of comfort. Restaurant chains like Jack Astor’s have noticed menu staples such as chicken fingers have climbed to the top of menu must-haves. But, in 2021 these flavours will be reinvented – expect to see traditional comfort foods well into the New Year, as well as new and innovative and takes on tried-and-tested favourites – think Pad Thai French fries, pulled pork truffle mac and cheese and over-the-top vegan comfort food like plant jerky or “cauliwings.” In 2021 customers won’t have to worry about missing out on the food they crave, whether restrictions are still in place or not. Restaurants will offer grab-and-go options so diners can conveniently access their menu favourites and flavours anywhere, anytime. Kombucha 2.0 2021 will see healthy, gut-friendly options, pairing functional favourites with probiotics, mushrooms and adaptogens. Mixologists are combining the benefits of live probiotic cultures into our cocktails with alcoholic kombucha, quenching thirst and packing a punch.
Black, Indigenous and People of Colour food matters The Black Lives Matter Movement of 2020 has shone a spotlight on the rich culinary heritage and celebrated contributions of BIPOC people, especially in the food, beverage and retail categories. Diners will continue to seek out and support black-owned and operated restaurants and businesses. Food waste, part 2 The RC Show may have started the food waste conversation a few years ago, but diners are finally demanding the brands they support to give back to the communities they serve. The fight against single-use plastics will continue well into 2021. Restaurants and hotels have also recently started stepping up to the plate by sending their excess food to food banks and using apps that link overstocked restaurants directly to those local communities who are in need. Apps like Wasteless that offers data-driven pricing based on an item’s best-before date; Canadian-based Feedback and FlashFood, and so many more help hungry, price-conscious consumers and combat food waste all at the same time. The government is also expected to roll out changes to blue box programs demanding restaurants continue to become even more waste-friendly. Online Live will take place virtually over four days from Feb. 28 to March 3, 2021. Visit rcshow.com for more information and to register. | CP
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ple, duration of the exposure and the quality of the air. When the three are combined, the risk is higher, as seen in numerous superspreader events. COVID-19 spreads through inhalation of the virus. An infected person breathes out aerosols that can remain suspended in the air for up to three hours. Transmission indoors can be around 20 times higher than outdoors. We have to think about SARS-CoV-2, the virus that causes COVID-19 spreading like cigarette second-hand smoking in a closed space. Imagine being indoors where smoking is permitted: the exhaled smoke can spread in poorly ventilated spaces. The amount of particles inhaled close to the source is higher, but, with time, the smoke will fill the whole room and everybody will breathe the contaminated air. Indoor transmission by aerosols has been recognized by the U.S. Centers for Disease Control and Prevention and the Public Health Agency of Canada. The World Health Organization recommends avoiding indoor spaces whenever possible and ensuring proper ventilation in the fight against COVID-19. We need to take these recommendations seriously in the winter: to reduce the number of close contacts in indoor settings, wear masks and ventilate the rooms. 24
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Modelling ventilation indoors At present, my research team is interested in different aspects of indoor ventilation. We are combining building information modelling and indoor viral spread models to study different strategies to return to indoor gatherings and address potential future outbreaks. One example we used was the site of a COVID-19 outbreak associated with the use of air conditioning in a restaurant in Guangzhou, China. We showed how the airflow produced by the ventilation system affected 10 different individuals. Our team used the floor plans of the restaurant and built a model that can easily be adapted for different factors, such as different positioning of the ventilation sources. Modelling and simulating indoor ventilation is important: we need to find out which factors — like circulating fresh air or using high-quality air filters — are likely to reduce transmission risk. Simulated virtual environments can be quite informative, as it’s not possible to run experiments with people and COVID-19. In addition, there is limited information about how infectious SARS-CoV-2 is. Although we know that people shed different amounts of the virus, we don’t know how
much virus someone has to inhale to become sick. Using a simulated virtual environment can be useful to conduct different experiments. The models we constructed allow us to study different scenarios. For instance, we include different types of fabric used for the masks by different individuals as well as the different fitting positions of the masks, which can influence the amount of virus transmitted or inhaled. The building models can easily adjust different factors for analysis, such as different physical arrangements of people (and their relative physical distance), various ventilation methods, a range of air qualities and even the use of portable HEPA filters to reduce the probability of being infected. And now that there are vaccines, we’ll need to factor in how the vaccination process will affect the transmission of the disease. In the meantime, we need to remain vigilant, and focus on the social aspects of the pandemic: online misinformation, social behaviours and public health communication strategies. These are important for all air-transmitted diseases (seasonal flu, colds), including any future pandemics. | CP January/February 2021 · CANADIAN PIZZA
EQUIPMENT
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Annex Bookstore ............................................25 Faema Company (Canada) Ltd. / Euro-Milan Inc. ...........................................28 Lesaffre Yeast Corporation ...............................2 Pizza Misc ................................................15, 25 Pizzeria of Year ................................................7 2020-11-09 3:18 PM Reiser / Robert Reiser & Co. ..........................27 Ricco Food Distributor ...................................23 Routhier et Fils ...............................................25 Springer’s Meats Inc. .....................................17 Stanislaus Food Products..............................4,5 Use these advertiser contact numbers to find out more about a product advertised in this issue or to place an order. This index is provided as a service. Canadian Pizza Magazine is not liable for errors or omissions.
THE PIZZA BIBLE The Pizza Bible is a complete master class in making delicious, perfect, pizzeria-style pizza, with more than seventy-five recipes covering every style you know and love, as well as those you’ve yet to fall in love with. This book is a comprehensive guide, covering nine different regional styles – including standards like Neapolitan, Roman, and Chicago, as well as renowned pizza sub-specialties like St. Louis and Californian. $35.00
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SOCIAL MEDIA
Here you’ll read about pizzeria operators from across Canada and have a chance to share your own views on a wide range of topics. To offer feedback or ideas for future topics, get in touch with editor Colleen Cross at ccross@annexbusinessmedia.com or 519-428-3471 ext. 261.
BY CANADIAN PIZZA STAFF
Positively marketing!
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busy Niagara-area Facebook group is helping restaurants and the public come together for mutual benefit. Just ask Albert Zappitelli, an enthusiastic member. The owner and operator of Zappi’s Pizza & Pasta in the tourism district of Niagara Falls, Ont., in 2003 had rekindled the family pizzeria established in 1971 by his parents, Connie and Tony Zappitelli. Business was strong, but when COVID-19 hit, Zappi’s shifted gears to lean heavily on delivery and causing the entrepreneur concern. “The profit on takeout is so small compared to the dining room,” he says, adding that takeout made up only 25 per cent of the business. Able to take advantage of the government’s wage subsidy, he and his team, like so many pizzerias, focused on quality and serving their local customers, who made up half of their sales. Fortunately, the entrepreneur found a goldmine of a free marketing resource in a Facebook group called Restaurants of Niagara.
Forum connects public and local eateries Marcel Morgenstern, a sommelier and co-owner with Lou Puglisi of new Niagara winery Burnt Ship Bay Estate Winery in Niagara-on-the-Lake, started the page to try to help the businesses he served and had come to know so well. “It was just a shock to everyone to be so restricted,” he says. “I’ve been for two decades selling wine to the industry. I thought, what do we do now? We can’t just do nothing.” Inspired by a Facebook group called ONRestaurants+Burlington, he launched RON and it blew up. It has more than 30,000 food businesses signed up as members, 1,400-plus 26
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If you don’t have a Facebook account, don’t pay someone – learn it yourself. Post real content and learn a little more about it every day.
public followers, at least 200,000 comments and posts every month, and a growth rate of about 30 per cent. “It gets a little crazy from time to time,” says Morgenstern, who moderates it with two other volunteers at no charge to restaurants. Its goal is to support restaurants, drive traffic and give businesses a chance to advertise without spending money through positive reviews and pictures. Albert Zappitelli has been having a blast posting menu details and feelgood stories about Zappi’s and neighbouring businesses on the page since March. “We had a take-out game already,” he says. “But I can’t tell you how much this page has helped us and other pizzerias that didn’t do a lot of takeout.” Morgenstern finds running the page rewarding. “Some have been able to build a business with the help of this group,” he says. “I’ve been able to show restaurants measurables on what they post and what engagement they get. Some of them want to learn so I created videos with tips on using social media.” Restaurants of Niagara has two golden rules: Be kind and be courteous. No hate speech or bullying. “Negativity doesn’t help anyone,” Morgenstern says. “We’ve been very strict with that when it happens. We remind them to take it up with the restaurant directly.”
over again or have friends inundate websites with reviews – it’s dirty pool and the public catches on to this,” he says. “If pizzerias get a bad name, we all suffer. We can make ourselves busy for a week but it won’t last.” He doesn’t have an easy solution to the problem. “I don’t want to go to war with someone online. What it comes down to is that restaurants have to be on the same platform of quality and service: Take your hits, make your product better, listen to your customer,” he says. Zappitelli likes the positive tone of the RON posts. Morgenstern suggests operators post about their specials, their ingredients and prepping a meal in the kitchen. His favourite post on the site is a glowing review by Zappitelli of what he misses about dining at local restaurants Carpaccio’s, Taris on the Water and Strada West. “It’s been great to see the restaurants connect with and promote each other” Morgenstern uses the page to promote charitable causes such as Community Care food bank for whom they raised thousands through a campaign sponsored by his winery and another business, BarterPay. At the moment, he is happy to promote the award-winning winery indirectly through such activities as a video he made to help restaurants with marketing.
Online reviews
Morgenstern says interaction is key: “I ask restaurants, can you tell me how much you’ve lost by not being on social media? If you don’t have a Facebook account, don’t pay someone – learn it yourself. If you’re not interacting with customers, you’re missing out massively. Just ask one of these restaurants who have got really busy.” | CP
For Zappitelli, the forum represents a welcome oasis of positivity in the often harsh world of online reviews. The owner-operator is concerned about a specific practice he sees as damaging and widespread online that risks painting all restaurants with the same brush. “People who self-review over and
Marketing tips
January/February 2021 · CANADIAN PIZZA
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