Issuu

Volume 17 Issue 5 July/August 2011

10 Save time on your line

Here are some great ideas for how to speed things up when the going gets crazy.

14 reStaurant revamp

Chef of the Year finalist Rick Nixon discovered the power of a great renovation. Read on for details and his recipe contender.

18 Still going Strong

Our Chef of the Year runner-up Marina Rondinelli is marking 25 years in the pizza biz.

24 in the mood to Shop? 14

In honour of this edition’s Buyers Guide, we’ve compiled a selection of fun new products you may want to check out this summer.

www.canadianpizzamag.com

DEPARTMENTS 6

editor’s desk

pizza bites

canadian pizza online

the pizza chef

marketing insights

making dough

pizza on fire

JULY/AUGUST 2011 pizza 3

“Packed from Fresh Tomatoes, Not from Concentrate”...

President Tom Cortopassi (kneeling) and “Coach” Dino Cortopassi (standing) in one of our

Since 1942, our Restaurateur customers’ success has depended on the superior taste of the food they serve and of our products. As a family-owned business, it feels good knowing that so many of our customers have relied on our “Packed From Fresh Tomato” products from generation to generation.

Whether your restaurant has a long family history, or whether you’re the founder, you can depend on our family making the best “Real Italian” tomato products...always Packed From Fresh Tomatoes, Never From Concentrate...generation after generation!

Tom Cortopassi President/Owner

Dino Cortopassi Coach/Owner

Generation after Generation.

tomato fields in Stanislaus County, California

THE

StaniSlauS E

O F

Q U

The “Real Italian” Tomato Company 1202 “D” Street

from the editor’s desk July/august 2011, vol. 17, no. 5

Time is money here have never been so many free ways to market your business. As free as anything can be, that is. Your time is involved and sweat equity is as real an investment as money in the bank. Consider counting every hour you spend dealing with something that is free, just to be sure its benefits are in line with the time it takes to use it effectively. Net-savvy columnist Diana Coutu has done a great job of keeping Canadian Pizza readers abreast of the many digital sites out there that can spread the word on your business. In this issue, she gives us the scoop on Foursquare (page 12). There are social sites and then there are the “deal” companies, who’ve faced a mixed reaction. Total digital donkeys to some; big-time customer grabbers to others. If you convert some new customers to lifers, that is a win-win, as Coutu has touched on in a past article about Groupon. You obviously don’t want to lose money, but it can be tough to decide how good a “deal” to make. I get Groupon and Dealfind e-mails daily, and on occasion have purchased a daily deal. I can’t recall one pizza offer in the past year, so general observations tell me that, at least in Toronto, pizzerias are not really jumping on the deep discounting bandwagon through these companies. There are a lot of restaurant coupons showing up in my inbox but more and more of these spamming specials are coming from other types of businesses, such as spas or car cleaning services. I bought one coupon for a Mexican restaurant and remember eating and trying to figure out how the place was making a dime off the deal they’d made, assuming they worked off the same slim margins as most others. Point is, be sure you’re making a fully informed decision

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looking at all angles including how much of your time is involved versus the reward. Shouting slash-and-burn prices from the rooftops has its drawbacks, even if it offers initial benefits. Specials you don’t take a total bath on, and that reward customers and encourage them to return, are obviously better. I have a hard time believing that practically giving it away will get people to come back, mainly because it never works for me. There is always the danger of devaluing your product. If you make a great high-quality pizza and you’re proud of it, shout that from the rooftops. Price is the focus for value products, in general. One need look no further than Wal-Mart versus Holt Renfrew to see how each defines its niche. Wal-Mart tells you that by saving money you’ll live better. Holt’s is positioned as spending money to live better. Are you a Wal-Mart or a Holt’s? Mark Derbyshire, president of Holt Renfrew, was recently quoted in the Globe and Mail as working to wean shoppers off of the sale-only recession buying mentality, and will be offering fewer discounts. Food for thought, if you consider yourself more of a Holt’s type of enterprise. A mass coupon can’t replace a customer loyalty program, but perhaps may be an avenue to find some new customers to convert into loyal ones. I just go back to my favourite places, whether they’ve ever given me a deal or not. But that’s just me, and I’m not every demographic. Part of deciding whether or not using these deal companies is right for you is knowing who you want for a customer and what you expect to gain from the relationship. Same goes for social sites like Foursquare. Getting a positive result requires formulating a strategy. And then treading very, very cautiously, if you choose to proceed at all. •

editor Laura Aiken laiken@annexweb.com 416-522-1595 assistant editor Brandi Cowen bcowen@annexweb.com 888-599-2228 ext. 278 publisher Christine Livingstone clivingstone@annexweb.com 519-429-5173 888-599-2228 ext. 239 Sales assistant Pauline O’Neill poneill@annexweb.com 519-429-5183 888-599-2228 ext. 219 production artist Emily Sun group publisher Martin McAnulty mmcanulty@annexweb.com president Mike Fredericks mfredericks@annexweb.com mailing address P.O. Box 530, 105 Donly Dr. S., Simcoe, ON N3Y 4N5 PuBLICAtION MAIL AgrEEMENt #40065710 rEturN uNDELIVErABLE CANADIAN ADDrESS tO CIrCuLAtION DEPArtMENt, P.O. Box 530, Simcoe, ON N3Y 4N5 e-mail: cnowe@annexweb.com Published eight times per year (Jan/Feb, Mar, Apr/May, Jun, Jul/Aug, Sept/Oct, Nov, Dec), by Annex Publishing & Printing Inc. Printed in Canada ISSN 1203-6838 Circulation e-mail: cnowe@annexweb.com tel: 866-790-6070 ext. 207 Fax: 877-624-1940 Mail: P.O. Box 530, Simcoe, ON N3Y 4N5 Subscription rates Canada – 1 Year $ 18.90 (includes gSt - #867172652rt0001) $ 20.34 (includes QSt/HSt) uSA – 1 Year $ 40.00 Occasionally, Canadian Pizza Magazine will mail information on behalf of industry-related groups whose products and services we believe may be of interest to you. If you prefer not to receive this information, please contact our circulation department in any of the four ways listed above. No part of the editorial content of this publication may be reprinted without the publisher’s written permission. ©2011 Annex Publishing & Printing Inc. All rights reserved. Opinions expressed in this magazine are not necessarily those of the editor or the publisher. No liability is assumed for errors or omissions. All advertising is subject to the publisher’s approval. Such approval does not imply any endorsement of the products or services advertised. Publisher reserves the right to refuse advertising that does not meet the standards of the publication. www.canadianpizzamag.com

pizzabites

Photo credit: Boston Pizza

Boston Pizza opens new urban concept oston Pizza scored a dream location for its new urban concept that’s a sports fan’s delight. Attached to the CBC building at the corner of Front and John in Toronto, Boston Pizza’s new look is also across from the Metro Toronto Convention Centre. Over 10,000 people work and live within two kilometres of its newest address, not to mention the tourist and post-sports game customers in the neighbourhood. For a 47-year-old brand that started rural before moving into the suburbs and now the city, it’s a desirable move that’s intended to crop up coast to coast if all goes well in Toronto, says Steve Silverstone, executive vice-president of marketing for Boston Pizza. And they are off to a great start since its June 2 opening. In true Boston Pizza Foundation spirit, the location raised $12,000 for the Princess Margaret hospital through donating server tips during training and a fund raising grand opener. The company amped up its game to fit

8 pizza JULY/AUGUST 2011

in with its new urban landscape, the move prompted by customers coming into the city and looking for but unable to find a Boston Pizza, says Silverstone. Grey stone work is pillared up the walls. Leather seating and clean square lines give the restaurant a financial district feel but it’s a welcoming sport lovers spot at heart and in atmosphere. There are 80 flat screens found on two levels. Guests can watch sports from any seat. The upper level has a ticker bordering the outer wall that runs stock news by day and sports stats and news by night. One wall has customizable panels that change colour to reflect the big team playing that day. The company modified their logo to fit with the new concept as well. It’s all very slick, over 9,000 square feet and sitting on prime real estate at 250 Front St., but Boston Pizza has held its menu prices despite the big-city overhead. The menu itself is the same as any other location but the restaurant has expanded the draught beer selections. The size and

number of televisions is above average for Boston Pizza units, with this address being one of the biggest in the country. The new concept is owned by Wayne Steadman, Aubrey Steadman and owner/ operators Rob and Jan Phillips. The Steadman family have been Boston Pizza franchisees since 1994 and Rob Phillips has been a franchisee since 1995. The new unit has employed 120 people including six managers. The urban concept may be a shift in Boston Pizza’s growth strategy but it’s not a shying away from the company’s rural roots. It also recently opened a location in a small town in Saskatchewan. Boston Pizza aims to be adaptable in its communities, say Silverstone, which is why it needed a new concept to fit in with its new surroundings. And if all goes well in Toronto, the GTA and urban cores across Canada could be seeing a Boston Pizza urban concept franchise adapted to them too.

pizzabites

Pizza Nova shows some amore for kids’ charities

his year’s Pizza Nova That’s Amore Pizza for Kids raised more than $57,000 for local children’s charities. On May 10, Pizza Nova locations across Southern Ontario sold medium pepperoni pies for $4.99 each. The chain donated one dollar from the sale of each pizza to Variety – The Children’s Charity, Boys & Girls Clubs of Hamilton, Boys & Girls Clubs of Kawartha Lakes and the Kitchener Waterloo Community Foundation.

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JULY/AUGUST 2011 pizza 9

feature

When the going gets crazy, streamline your line for speedy delivery BY JIM CHLIBOYkO

isconsin governor Scott Walker’s duel with his state unions earlier this year had unintended consequences for a little pizzeria. Ian’s Pizza in downtown Madison, Wis., formerly locally famous for offerings like its Mac and Cheese pie, became the mess tent for demonstrating state workers protesting Walker’s budget repair bill. Located just down the street from the state Capitol building, Ian’s Pizza quickly became one of the more unusual stories in the anti-Walker campaign, attracting international media attention and big donations from sympathetic sources. People called in from all over the world (including places as far flung as Kenya and McMurdo Station, Antarctica) with pledges to pay for pies from Ian’s for thousands of protestors. “It was totally extreme,” says manager Staci Fritz. “We’re a busy place, but it’s not

10 pizza JULY/AUGUST 2011

generally 12 hours a day, line out the door, day after day and needing people staffing the phones like a telethon . . . . It was basically Halloween for two weeks.” The avalanche of business led to big changes in the way they did things at the restaurant. For one, in order to accommodate the strikers’ appetites, management decided to temporarily do away with the salad bar. “We did shut down our salad bar for a time during the heyday of feeding the protesters,” Fritz says. “We had no time to prep our salad ingredients and didn’t really have the time to make and serve salads. Our salad bar is set up so customers can see and order specific mixins while we do the actual making of the salad. It’s common practice for us to take down the salad bar every night around 10 p.m. so we can focus on faster service for our pizza by the slice, which is

mainly what people are interested in at 2 am anyway.” The protests ended up fuelling a strong month for the business, but, says Fritz, it presented some unique stressors. With a focus on fresh food, Ian’s Pizza doesn’t even have a freezer. Demand was so overwhelming even their delivery service took a hit. “For our normal delivery, we had to figure something out for those couple of weeks and run them out of our other restaurant. We shut down delivery for eight days [at the downtown store] other than taking the protest pizzas to the Capitol.” But there are other ways to streamline the line, and your operation in general, without taking an editing pen to the menu or grabbing the car keys from the hook. Richard Ames, who runs Daddio’s Pizza in Grande Prairie, Alta., takes his cues from the various places he’s worked as a delivery

Photo credit: Ian’s Pizza

Save time on your line

driver, including Boston Pizza. The secret to speed is a well-organized kitchen. “One of the things Boston Pizza did was assign positions on the line,” says Ames, who has been running Daddio’s since 2005. “It seemed to be the most efficient way of doing things.” “The staff used to hopscotch,” Ames says. “I found there were more mistakes that way. In general, it was not as efficient and it cost me money.” “One of the main things is that when it’s busy we assign positions on the line and the person that presses the dough out is the person that calls the shots on the line and we turn it into an assembly line. The first person does dough and sauce, turns it over to the next person on the line, on to the meat, veg and cheese stations. “Typically, we can get a pizza in the oven in 60 to 90 seconds. Probably the key is everyone knowing what their job is. And having one person run the show.”

Speeding up the operation can mean different things for a take-out place, than for a sit-down, full-service restaurant. For full service, there’s the question of how timing affects table turnaround. And for delivery-heavy businesses, especially ones with time guarantees, shaving off a few minutes can give you a nice cushion. “Let’s say you can cut five minutes off the cook time. That means two things,” says business consultant Hugh Johnston. “There’s less free [pizza], and the delivery driver can make another drop.” “The margin on the pizza is not that great. If it’s fresh and good quality, how can I get that out to the consumer faster? If your cook time in the rest of the kitchen is 12 minutes then your pizza cook time better be 12 minutes.” Johnston says there’s an important question managers must ask themselves, especially those who gain a reputation for having a quick turnaround. “Who are you speeding up for? The

worst thing you can do is take a regular customer who orders every two weeks, and piss them off on Halloween. You’ve got to take care of your best customers first.” There are other tricky spots, including business inspired by the recent coupon craze and out-of-the-blue party orders, Johnston says. “One-time party orders will kill your business.” Fritz agrees. A few months after demonstrators returned home, things at Ian’s Pizza are back to normal and the salad bar has been reinstated. Things are still busy, just not crazy-busy like they were during the protests. The slower pace has given Fritz time to reflect on the restaurant’s unexpected rise to international fame. “It got really tricky; we needed to figure out a strategy to keep everybody happy, and keep our current customers from getting irritated with us,” Fritz says. “It was great that thousands of people loved us, but that love is fleeting.” •

JULY/AUGUST 2011 pizza 11

the pizza chef

Setting up a Foursquare special Diana Coutu illions of Foursquare users sign in every day to find friends and explore new businesses in their area. Are you one of them? You should be, because users are also checking out new restaurants and clicking on “nearby places” to see which businesses are listed. Foursquare is all about rewarding its visitors. It’s another way you can market your pizzeria at no cost to you, other than the discount you give to your guest. More than 250,000 small and large businesses have signed up on Foursquare’s free Internet platform for businesses; many of these have offered specials. In addition to driving business through specials, Foursquare’s free Merchant Platform allows you access to its Venue Stats dashboard, where you can track your customer foot traffic over time. The beauty of a Foursquare special – aside from rewarding your customers and getting them back through the door – is that users often check out the “specials nearby” menu when they first open the app. If they’re within a few kilometres of your pizzeria and you’re offering a special, you’ll show up in that menu. It’s an excellent free way to gain exposure, and the platform is flexible and intuitive. To sign up, go to www.foursquare.com. Click on “merchants,” then click “get started claiming venue” to set up your restaurant. Once you’ve claimed your venue, go under “manager tools” and click on “campaigns” to create a special. There are now seven types of specials available on Foursquare; below you’ll find an explanation of each special, along with some tips to help you get started. Specials are divided into two types – five that reward new customers and two that offer incentives to existing customers who return to your business.

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Swarm special: You can specify the number of people who need to be checked in to unlock an offer. For example, an ice cream store can give away a free scoop of ice cream when 10 people are checked in at once. You can set a limit for how frequently this special can be unlocked so that you don’t give away too much product. Friends special: This deal offers a reward for friends who check in together. You can specify how many friends need to be there and what they receive for checking in. Flash special: This gives the first X number of people to come at X time a reward. Flash specials are a great way to give customers an incentive to stop by during your slow hours. Newbie special: Guests who check in to your pizzeria for the first time can claim a newbie special – maybe a 10 per cent off discount or a free appetizer. Offering even a small reward for a user’s first check-in is a great way to start a relationship with a new customer. Check-in special: The check-in special offers a reward for every single checkin. You can offer a free pop or a discount on a purchase. Loyalty special: The loyalty special is an offering for every so many check-ins – you determine the interval – to motivate guests to return regularly and cash in on their visits. Mayor special: The mayor is the person who has checked in to your pizzeria the most. In theory, he or she is your most loyal customer. As such, the mayor deserves a prize, whether it’s a discount, a free T-shirt or a meal on the house. Mayors tend to be proud and protective of their mayorship, so you can offer something whenever a new mayor earns the crown. You can also offer a daily reward to the mayor.

To set up a special, select one of the options and determine the conditions that will have to be met in order for customers to unlock the deal. Once you click “next step,” you can write the text of the offer. In the “offer description” field, you have 200 characters to outline your special. Keep it short and simple. Your text will populate in real time on the iPhone to the right so you can see what it will look like on someone’s smartphone. When you’ve finished with your description, click “next step.” In the field labelled “fine print,” type any restrictions or disclaimers for the special (for example, not valid with any other offer). If you want to target your slow times, you can restrict a special so it can only be redeemed on Monday or Tuesday, or from 11 a.m. to 4 p.m. Be specific. When you’re happy with what you’ve got, click “create special.” When you’re done creating your special, Foursquare provides a link to a downloadable flyer that explains to your employees how Foursquare specials work. The most important thing for employees to know is that an unlocked special appears in colour; a yet-to-be-unlocked special is black and white. Foursquare is just one more tool floating around in the sea of technology that’s free and easy to use. • Diana Coutu is a two-time Canadian Pizza magazine chef of the year champion, an internationally recognized gourmet pizzaiolo, the co-owner of Diana’s Gourmet Pizzeria in Winnipeg, Man., and a member of the board of directors for the CRFA. In addition to creating awardwinning recipes, Diana is also a consultant to other pizzeria owner/operators in menu development, creating systems to run a pizzeria on autopilot, along with marketing and positioning to help operators grow their businesses effectively and strategically. She is available for consulting on a limited basis; for more information contact her at Diana@dianasgourmetpizzeria.ca.

feature

Restaurant revamp Itza-mazing what a difference a reno can make BY BrANDI COwEN

Photo credit: Itza Ristorante & Pizzeria

Itza Ristorante & Pizzeria co-owner Rick Nixon is at home in the restaurant’s renovated kitchen.

hen the owners of Mediterranean 57 Pizza decided to retire, the future of a 36-year-old local institution was up in the air. The Mediterranean opened its doors in 1969 in Nelson, B.C. In no time at all, it became a hot dining destination with a reputation for delicious pizzas. As the years went by, the owners didn’t invest much in maintaining the building or its decor. By 2005, the pizza was still as popular as ever, but the space was in rough shape. Enter Rick Nixon. In just a few years, he went from first-time restaurant owner to finalist in the Canadian Pizza Chef of the Year contest. Nixon and his partner, Annick Sirois, bought the Mediterranean in 2005. “We were tired of working for other people, and we thought ‘we’ll go start our own restaurant’,” says Nixon. “When we went around

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town, we found out people still loved this pizza. We couldn’t let the place die, so we went in and said, ‘OK, let’s take over here’.” That’s just what they did. Under new ownership, the Mediterranean continued to serve up nostalgia, but many of those much-loved pizzas were being carried out the door. The restaurant’s appearance (think traditional Greek restaurant circa the 1970s) was more shabby than nostalgic. “Some people didn’t want to bring their dates there,” Nixon says. “When their family came to town, they didn’t want to bring them by.” But, he’s quick to add, “they might order a couple of pizzas to bring home because everybody loved the pizza.” Nixon describes the situation as “almost borderline embarrassing.” The corners of the walls were chewed up, crumbling a little more with each passing year. In the kitchen, cabinets and cupboards were falling apart.

Despite the less than ideal conditions, Nixon and his staff stayed focused on the food. “We were always trying to make the food better and better, and there just came a point where we said, ‘OK, we can’t keep improving our food with the current state of affairs. We need some better equipment and if we’re going to do that, then let’s change the dining room too’.” Fast forward to July 2010, A onemonth-long renovation gave the restaurant a new lease on life. The smooth, repaired walls are painted warm gold and vibrant red, contrasting with the dark tile flooring. Customers in the sleek, modern 50-seat dining room can watch as the open kitchen preps pies and handmade pastas. Diners can choose between a cosy wooden table and a seat at the restaurant’s small bar. Along with the new look came a new name: Itza Ristorante & Pizzeria. The

CANADIAN PIzzA CHEF OF tHE YEAr FINALISt Rick Nixon, Itza Ristorante & Pizzeria, Nelson, b.C. www.nelsonpizza.ca

Italian garden

artichoke hearts roasted red peppers tomatoes asparagus

this vegetarian delight showcases fresh fare.

DIRECTIONS

INGREDIENTS dough 14-inch traditional white dough ball Sauce basil and walnut pesto Cheeses mozzarella edam Parmesan toppings julienned sun-dried tomatoes fresh spinach zucchini

Stretch the dough to fill the pan. Spread two fluid ounces of basil and walnut pesto around the base, to just shy of the edge. Sprinkle on julienned sun-dried tomatoes, fresh baby spinach, and fresh coin-cut zucchini. Cover with mozzarella and edam. tear up artichoke hearts and spread, along with strips of roasted red peppers. grate grana padano parmesan over top. Spread chopped asparagus spears and tomatoes.

name change has been important when developing a new brand. “We do want [customers] to think about the pizza,” says Nixon. “That’s why we made sure we kept pizzeria in our name. But we wanted them to know that things are different now. The run-down pizza joint people didn’t want to bring their dates to has transformed into a classy destination for dinner, dessert or a nightcap. A new, expanded menu features mouthwatering dishes like black forest ham and smoked Gruyère rosalini and penne di mare made with scallops, mussels and prawns. But despite the new offerings, pizza remains at the heart of the business. Several customers had already approached him to request more vegetarian choices. Nixon decided not only to expand the restaurant’s range of vegetarian options, but also to feature a wider variety of seasonal veggie toppings. When the time came to dream up the new pizzas, he began experimenting. One of those experiments – the Italian Garden pizza, made with a basil and walnut pesto sauce and topped with sundried tomatoes, fresh spinach, zucchini, artichoke hearts, roasted red peppers, tomatoes and asparagus – earned him a spot in the Canadian Pizza Chef of the Year finals. After Nixon’s strong showing in the Chef of the Year contest, demand for the Italian Garden spiked. An article in the local newspaper, the Nelson Star, helped build the buzz. For the next week, the restaurant struggled to keep up with topping preparations for their suddenly very much in demand pie. “Everyone in town had to come and try it. That was the flavour of the day.” As the weeks went by, demand for the veggie laden pie levelled off. The next pizza to go gangbusters was the Meat Lovers, loaded up with pepperoni, salami, ham, cappacolli and lean beef. This wasn’t the first time demand for one particular pie caught Nixon and his staff by surprise. In fact, it’s become business as usual since the restaurant re-opened after last year’s makeover. “It’s baffling to all of us because up until we started the new restaurant, we always pretty much knew what our customers were having,” Nixon says. “We knew that on Friday nights, it was always going to be the fully loaded pizzas and a lot of them were going to be takeouts. Tuesday through Thursday was always going to be the one, two, three topping pizzas for the families going out to hockey or the theatre or whatever. That doesn’t exist anymore. Our clientele is all over the board.” Nixon’s explanation for this phenomenon is simple: “It seems like we’re getting everyone in town coming through our doors and they’re bringing their tastes with them.” If only every neighbourhood pizzeria faced such a challenge. •

Take-away tips 1.

Bake until bottom is golden brown. Brush crust with extra virgin olive oil.

2. 3.

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16 pizza JULY/AUGUST 2011

Evaluate your brand. Do you like what it says about your restaurant? About you? Solicit feedback from customers. Incorporate their suggestions where possible and appropriate. Be flexible. Today’s top seller can be tomorrow’s dud. Customer preferences change over time, just as your restaurant does.

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feature

Still going strong BY BrANDI COwEN

tarting a new business is never easy. For Marina Rondinelli, owner of Rondo’s Pizza Plus in Bright’s Grove, Ont., getting her restaurant up and running proved to be riddled with more challenges than she’d expected. “The day I opened, I found out I was pregnant with my second child. My kids have basically grown up in a playpen inside my restaurants because I liked having them close,” Rondinelli told Canadian Pizza during a rare break at the International Pizza Expo in Las Vegas in March. Her kids, like her restaurant, have grown up in the 25 years – 25, come July – since Rondo’s opened its doors. For Rondinelli, the memories of opening day are still fresh. “The very first day we opened, we were praying that the three old Italian ladies we hired knew how to make pizza, because we had no idea,” she says with a laugh. “They never let one another know how to make the dough. They always came to me and told me their

Pizza Patrón’s frozen pizza line offered in U.S. supermarkets is one way the chain creates multichannel brand awareness. Photo credit: Pizza Patrón

Marina Rondinelli proudly showcasing her “blazing bbQ” pulled pork pizza recipe at Pizza Expo in March.

secrets and told me not to tell the others.” Over time, Rondinelli developed a unique dough formulation, mixing and matching aspects of all three recipes until she was satisfied. This approach has served her well, earning her second place in the Canadian Pizza Chef of the Year contest, and a trip to the International Pizza Expo. The contest has gone a long way in encouraging Rondo’s loyal customers to break out of their comfort zones and try something new. “Until I entered this contest, the pulled pork was a good seller, but it’s off the chart now,” Rondinelli says. “I think people are really tired of the same old pepperoni pizza. Even though that is a really good seller – I don’t know if that’s because the kids really want it – I’m finding a lot of people are really more adventurous.” She adds, “They do want good quality food and they do want something for their money.” Rondinelli is committed to delivering that quality, every time. Quality often comes with a higher price tag, but with a

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reputation like the one Rondo’s has established, finding customers willing to pay up isn’t a problem. “I ran one special for the last 25 years, and it used to be a large pepperoni for $9.99. Now it’s $10.99 for the past two years, and that’s it,” she explains. “I never give away any of my stuff. I charge and they don’t mind paying for it.” It’s not just locals that are willing to pay for one of Rondinelli’s mouthwatering pies. “We get people that e-mail us that want us to ship them across Canada for them, people that ask us to package it for them because they want to ship it back home. They truly enjoy our pizza,” she says with a proud smile.

Rondo’s. That life still includes a whole lot of love for the pies she’s been serving up for so long. “Basically my kids will be out of university, and I’d like to travel a little bit more, do a few more of these shows, and maybe go over to Europe and do theirs,” she explains. Plus, she adds, “After 25 years, it’s nice to just say ‘I’m leaving for Florida’ for two weeks or a

month or two months.” For the moment, however, Rondinelli has no plans to relinquish the reins of her kitchen, or her business. “I’d have to get the right person because I don’t want 25 years of my blood, sweat and tears to go down the tube in a month. When the right person comes along, I’ll hand it over to them.” •

SECRETS TO SUCCESS One of the factors that has contributed to Rondo’s longevity is the staff. Rondinelli notes that in a small town like Bright’s Grove, where everyone knows everyone else, young teens tend to get their first jobs through their parents. Although she started out with reservations about hiring young staff, the practice has turned out to be good for business. “I can actually mould and train them my way instead of trying to change bad habits,” Rondinelli explains. But that’s not the only benefit to hiring young staff. “I find they stay with me pretty much all through high school, all through their university, as they come back, and then when they can’t find a job, they’re back.” The secret to keeping staff in the long run is pretty straightforward. “You treat them like your own kids,” Rondinelli says. “I hate when people say ‘well, they’re your employees.’ No. They’re human beings. They’re part of my family.” That attitude goes a long way toward fostering staff loyalty. (The cake she bakes each staff member for their birthday probably doesn’t hurt either.) Another key to Rondo’s longevity is passion. “You have to love what you’re doing,” she explains. “If you’re just doing it for the money, you’re doing it for the absolute wrong reasons. The money won’t come until the end, and everything takes hard work.” After almost a quarter-century, Rondinelli is beginning to think about life after

JULY/AUGUST 2011 pizza 19

marketing insights

Michelle Brisebois ithout talented people serving your customers, a dining experience will become a vending experience. However, labour is a cost and, like any other cost, it needs to be deployed effectively. While labour spend varies from place to place, there are some important aspects to measure, monitor and adjust in order to find the healthy balance for your business.

ESTAbLISh yOUR IDEAL WEEkLy SPEND Your payroll for the week divided by your total sales for the week equals your labour as a percentage of total sales. Many restaurants stick to a general rule of spending less than 20 per cent of sales on labour. Only you can determine what the best target is for your operation. If your guest experience calls for servers to spend more time at the tables speaking about menu items or wine pairings then your labour may regularly track higher. Presumably, a higher cheque average will more than compensate for the investment in time. Track your labour as a per cent of sales for a few weeks to get a sense of what “normal” is for your restaurant. With this baseline, you’ll be able to see if you’re veering off target fairly quickly. DEPLOy yOUR TEAM EffECTIVELy List your staff members and their hourly pay rates. There are probably some people on your team who make more than others because of tenure or other skills. When business is slower, you’ll want to schedule these people carefully, as their associated labour costs can add up quickly over a few shifts. These veterans may be quite valuable because they bring a variety of skills and expertise to the business, but this also means you must be extra diligent about how and when you utilize them. These

20 pizza JULY/AUGUST 2011

Your people, your profits experienced team members can add value by mentoring less experienced employees. It may be a win/win to let younger, less expensive team members take a larger part of the load. If you’re hesitant to cut back their hours because these employees have been with you a long time and have been loyal, you may be surprised to find out they’re at a stage in their lives when a shift or two a week is just right. ADjUST ACCORDINGLy Plan your schedule weekly for all employees instead of posting the same schedule every week. Relying on a fixed schedule week after week doesn’t take into account the shifts in projected sales, variations in weather or other factors that can affect your business. If you’ve created a business plan for the year, you should have your projected sales, which can be broken down by week. Forecast your projected labour spend as a percentage of your projected sales and you’ll know how many employees to plan for. Adjust the number of staff scheduled each week to keep compliant with weekly budget constraints. Don’t skimp on training in an effort to control labour costs. New hires and core team members need that time outside of the dinner rush for coaching. For your kitchen staff, make sure the labour hours are being directed to those key menu items that are profitable and sell at a high volume. Are there value-added frozen dough products that could be used strategically? Although your signature items should be made from scratch, perhaps there are smaller categories where a frozen dough or par-baked product could fit the bill? MAkE ThE TOUGh CALLS Make sure you have some flexible team members who don’t mind being sent home

if it’s slow, or conversely, don’t mind being called in at the last minute if it gets busy. We can’t always predict traffic patterns so there will be times when an extra pair of hands could help generate more sales or fewer hands could mean more efficiency. Being able to give employees stable schedules is important, but so is the health of your business. Tough calls have to be made. ENSURE yOUR TEAM hAS TRANSfERAbLE SkILLS If you have fewer than 20 employees, chances are you’ll need a good team of generalists. If any one of your staff doesn’t feel comfortable opening, closing or using your POS system, you’ll have to bring another person in to address these gaps. Try to train everyone to be capable of handling a customer transaction adeptly from start to finish. Also, try not to succumb to hiring under the pressure of being shortstaffed. You need to be thorough and patient when hiring staff in order to get a desirable team together. kNOW WhEN TO fIRE yOURSELf It can be tempting to give more shifts to yourself to control labour costs. This is a short-term solution because as the business leader, your skills are better directed elsewhere. If you’re too busy working in the restaurant to focus on working on it, you may need to fire yourself from that hourly position so you can grow the business. Your brand is your reputation. Remember that your team is a huge part of that reputation. A well-balanced labour strategy honours both service and costs at the same time. That’s why it’s called “human resources.” • Michelle Brisebois is a marketing professional with experience in the food, pharmaceutical, financial services and wine industries. She specializes in retail brand strategies.

making dough with Diane

Diane Chiasson ccording to the politicians, the recession never officially “hit” Canada. Tell that to restaurant owners, some of whom still feel as if today’s economy is struggling, and their operations are suffering the consequences. It is very easy to use the poor economy as an excuse to stop trying to increase your business. This is simply the wrong approach to take. During poor economic times, you need to try harder. Put more effort into your marketing and advertising campaigns during a slow economy to give you a head start on your competition, while cutting costs elsewhere. Here are eight ideas to get you started.

RAMP UP MARkETING AND PROMOTIONS Often, the first thing restaurant operators cut when times are tough are their marketing dollars. This is a mistake. While your competitors are cutting back, you should consider expanding your efforts. This doesn’t necessarily mean that you’ll end up spending more money. Recessions usually mean that several companies start offering discounts on their products and services. Do some research and find deals being offered by printing companies, radio stations and other marketing avenues. USE ThE INTERNET As long as you’re paying for your website hosting, you might as well make the most of your website and use it to boost visibility. At no extra cost, do some research on how to update your website to boost your SEO (search engine optimization) rankings. The more visibility your website gets, the more customers will be interested. Ask your regular customers to write positive reviews online, especially at sites like Yelp.com, Urbanspoon.com or Chowhound.com.

22 pizza JULY/AUGUST 2011

8 ways to avoid cutbacks bUILD yOUR DATAbASE Quite often, marketing to your regular customers is more effective than trying to gain new customers. This means having a database, and continuing to add to it. It is crucial to get the names, e-mail addresses and phone numbers of your customers, whether it be by comment card, weekly draw, or any other strategy you have. Just remember to always reward your customers for signing up and be sure to have their permission. USE MORE COST-fRIENDLy MARkETING TOOLS Once you have that database going, ramping up your marketing activities doesn’t necessarily mean you need to spend thousands of dollars on a new campaign. You can reach out to your customer base by using costfriendly tools such as e-mail marketing, newsletters, text messaging and social media like Facebook, Twitter and Foursquare. Many of these tools are even free! OffER MORE ITEMS AT LOWER PRICES Create a “value menu” with several items selling for $1 to $2 each. A value menu is a great way to draw customers into your operation, but research has suggested that most customers end up ordering items from the regular menu, or a “value item” in addition to what they usually order, thereby increasing your average cheque. STRETCh yOUR SERVICES If selling pizza isn’t enough to keep you going, consider expanding your services. You probably already offer takeout and delivery, but consider renting part of your facility for private functions and birthday parties, especially kids’ birthday parties. Include balloons, a full meal, the birthday cake, loot bags, the opportunity for kids to

tour your kitchen facility and make their own pizzas, and an entertainer such as a clown or a magician. Create clever ways to keep the children entertained for two hours. Offer your birthday or private function packages at three price levels. RENEW ENERGy IN yOUR STAff It can be quite depressing to work in an operation that is facing economic problems, so your employees may be extending this depression to your customers. It is important that your staff remain upbeat and enthusiastic when they come to work at all times. This might mean investing in a new training program or team-building session, or even just a staff night out or party. Remember to always keep a great attitude yourself, treat your employees with respect and lead by example. CUT bACk IN OThER WAyS There are probably a few other places where your pizza operation can cut back on expenditures. Review all your service agreements, maintenance contracts, bank accounts, credit card machines, supply specifications, rental agreements, cable/Internet/phone provider, etc. Call up all your service providers and ask for a better rate. Shut down any services that you rarely use. Set your thermostat a few degrees lower in the winter and a few degrees higher in the summer to save on electricity. A few dollars here and there can amount to a lot at the end of the day. • Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been helping restaurant, foodservice, hospitality and retail operators increase sales for over 25 years. Her company provides innovative and revenue-increasing foodservice and retail merchandising programs, interior design, branding, menu engineering, marketing and promotional campaigns, and much more. Contact her at 416-926-1338, toll-free at 1-888-926-6655 or chiasson@chiassonconsultants.com, or visit www.chiassonconsultants.com.

JULY/AUGUST 2011 pizza 23

new products

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Name: ________________________________ Business: _____________________________ Address: ______________________________ City: __________________________________ Prov: _________________________________ P.Code:________________________________ Tel: __________________________________ Fax: __________________________________ e-mail: ________________________________ 1. NATure OF buSiNeSS: (Select only one): ❏ independent Pizzeria ❏ Pizza chain/Franchise ❏ italian restaurant/Full Service restaurant ❏ Other Non-Pizza restaurant ❏ Take & bake ❏ catering Service ❏ Government, library, school ❏ Distributor, Supplier, Manufacturer ❏ Other ______________________________ (Specify) 2. JOb TiTle: ❏ Owner ❏ restaurant Management ❏ Other – allied to the field ______________________________________ (Specify)

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24 pizza JULY/AUGUST 2011

n honour of this edition’s Buyers Guide, we’ve compiled a selection of fun new products you may want to check out this summer.

LIQUID CONCENTRATED bASES fROM kNORR KNORR’s line of liquid concentrated bases recently received The Master Chefs’ Institute Seal of Excellence, which recognizes excellence, integrity and quality in culinary products, equipment and services for retail and professional foodservice markets. The bases are all gluten-free and formulated to offer well-balanced, clean flavour, without any artificial colours or flavours. www.unileverfoodsolutions.ca POS RETAIL SySTEM fROM hP The HP rp5800 Retail POS System combines enhanced processing with functionality. Second-generation Intel Core processors with Intel vPro technology provide a stable and reliable IT infrastructure, while dual-integrated graphics ports support both clerk and customer-facing displays. With extra memory slots, multiple PCI Express slots and optional optical drives, the HP rp5800 can be customized for a variety of retail environments. It can also be connected to a range of peripherals, such as receipt printers, monitors, cash drawers and scanners. www.hp.com WOOLWICh DAIRy Woolwich Dairy makes a wide variety of 100 per cent fresh goat’s milk cheeses well suited for pizza applications. Recently Woolwich introduces Compass line, which are goat cheese rounds inspired by the flavours of the world: Tuscany, Mex-

ico, Canada and Portugal. The rounds can be melted, mixed, shredded, cubed, pressed, eaten alone or turned into fondu. Woolwich also offers pre-shredded blends. The company says they are currently working with various pizza chains to develop goat cheese pizzas that accommodate customers who are lactose- and gluten-intolerant. www.woolwichdairy.com ECOVENTION’S SERVE & STORE PIZZA bOx The Ecovention ROMA Serve & Store pizza box breaks down into plates and a smaller container to hold leftovers, eliminating the need for disposable plates and storage materials such as aluminum foil and plastic wrap. The Serve & Store box is based on Ecovention’s patented GreenBox technology. www.greenboxny.com PIZZAMASTER OVENS IN CANADA Swiss made and hailed as the largest electric deck oven range in the world, the PizzaMaster comes in 66 different sizes and now has a Canadian distributor in Alfa Cappuccino Imports Inc. PizzaMaster ovens are made by BakePartner, who focuses exclusively on pizza ovens. www.espresso.com NEW fLAVOURS fROM jOSEPh’S GOURMET PASTA Joseph’s Gourmet Pasta says they’ve combined old world techniques with cutting edge technology to produce from-scratch

quality pasta that’s ready to serve. The new gourmet pasta offerings include breaded agnolotti with creamy mozzarella, ravioli with butternut squash, ravioli with Italian sausage and broccolini, ravioli with smoked mozzarella and basil, and striped ravioli with North Atlantic lobster wrapped in black squid ink and egg pasta. www.nestleprofessional.com VEGAN, DAIRy-fREE PEPPERjACk STyLE ShREDS fROM DAIyA New Pepperjack Style Shreds from Daiya Foods are taking their flavour up a notch with a spicy kick. Pepperjack Style Shreds are free of many common food allergens, including dairy, gluten, soy, egg, wheat, barley, whey, peanuts, and tree nuts (excluding coconut). Daiya products are also free from animal products, cholesterol, trans fats, and preservatives. www.daiyafoods.com G14 MANUAL SLICER fROM GLObE Globe Food Equipment’s G14 medium-duty manual slicer has a 14-inch diameter and a hard chromed hollow ground knife. The knife cover interlock is designed to prevent operation when the cover is removed. A ring guard covers the knife, protecting the operator from the bladed edge. Food can be sliced to a thickness of up to 9/16-inch. The slicer features seamless edges and radius corners, designed to make it durable, stain resistant and easy to clean. www.globeslicers.com hEALThy WhOLE GRAIN CRUST MIx fROM hORIZON MILLING Horizon Milling’s 100 per cent whole grain pizza crust mix is sold under the company’s Robin Hood brand. The low-sodium mix is part of Horizon Milling’s “good for you” Wheat Wise lineup. The mix sells in 10-kilogram units. www.horizonmilling.ca MENU MONOCLE TAbLETOP DISPLAy Menu Monocle offers an optical tabletop display with an embedded 3x magnification lens, designed to make information easier to read. Menu Monocle’s distinctive look and eye-catching, hologram-like lens are meant to attract immediate attention. Customers can browse through advertised promotions and revenueboosting items in an easy-to-read format that saves them from searching for their reading glasses or trying to find the sweet spot in their bifocals. www.menumonocle.com NEW WOW fROM MIDDLEby MARShALL The Middleby Marshall WOW!2 conveyor series oven employs advanced VAF (variable air flow) impingement technology. This direct gas fired conveyer oven is designed to give you full control of airflow on the top and bottom for best cooking results. The main control instantly handles air movement, time and temperature settings. The exterior of the oven is cool to the touch for increased safety. www.middleby.com

JULY/AUGUST 2011 pizza 25

2011

buyers guide

BUYERS GUIDE & MANUFACTURERS DIRECTORY

& MANUFACTURERS DIRECTORY Alphabetical listings of manufacturers, suppliers and distributors of equipment, ingredients and supplies to the Canadian pizza industry manufactures Mozzarella Cheeses (block, shredded, diced), Cheddar and other specialty Cheeses.

ABARO GROUP INC. 104-155 Main St. East, Ste. 237, Grimsby, ON L3M 1P2 Tel: 905-562-8000 Fax: 1-866-334-5510 e-mail: sales@abaro-group.com website: www.abaro-group.com contact: Sales Department Abaro Group Inc., your source for new and remanufactured Middleby Marshall conveyor ovens. ADM MILLING COMPANY 7585 Danbro Cres., Mississauga, ON L5N 6P9 Tel: 905-819-7000 Fax: 905-819-9768 Toll Free: 1-800-267-8492 e-mail:: Debbie.Bell@adm.com website: www.adm.com contact: Debbie Bell Industry leader for your flour supply and pizza mix. Custom blends and a wide variety of bakery mixes. Give your customers your best. Call ADM for the industry best.

AGROPUR, Division Fromages et Produits fonctionnels/Cheese and Functional Products Division 101, Roland-Therrien Blvd., Ste. 600, Longueuil, QC J4H 4B9 Tel: 514-856-2113 Fax: 450-646-5046 Toll Free: 1-800-363-3814 ext. 5104 e-mail: bernard.gagnon@agropur.com website: www.agropur.com contact: Lucie Bérubé, Marketing Director Agropur is one of the largest cheese manufacturers. Its Cheese and Functional Products Division

AIB INTeRNATIONAL 1213 Bakers Way, Manhattan, KS 66502 Tel: 785-537-4750 Fax: 785-537-1493 Toll Free: 1-800-633-5137 e-mail: info@aibonline.org website: www.aibonline.org contact: Ken Embers, Mgr. Career Develop.; Tom Lehmann, Director, Bakery Assistance. AIB International provides services to the fodd industry worldwide including: Pizza seminars and consulting by Tom Lehmann, food safety audits, analytical testing, baking education, and customs courses

ALFA CAPPUCCINO IMPORTS INC. 231 Millway Ave., Unit 7, Concord, ON L4K 3W7 Tel: 905-660-2750 Fax: 905-660-2755 website: www.espresso.com contact: Ross Cammalleri, CEO AM MANUFACTURING 14151 Irving Ave., Dolton, IL 60419 Tel: 708-841-0959 Fax: 708-841-0975 Toll Free: 1-800-342-6744 e-mail: lserafin@ammfg.com website: www.ammfg.com contact: Edward Mentz, President; Larry Serafin, Marketing Mgr. Dough dividers, rounders, pizza presses, proofers, dockers, and complete bakery engineering services. AM is the world leader in dough handling equipment for the pizza industry since 1961.

26 pizza JULY/AUGUST 2011

ARLA FOODS CANADA INC. 122 Rayette Rd., Concord, ON L4K 2G9 Tel: 905-669-9393 Ext. 412 Fax: 905-669-4110 e-mail: john.lillicrap@arlafoods.com website: www.arlafoods.com contact: John Lillicrap, Natl. Foodservice Sales Mgr. One of Canada’s largest manufacturers and importers of specialty cheese under the Rosenborg, Castello, TreStelle, Apetina and Dofino Brands. ASCeND ReFRIGeRATION c/o Escan Supply Co., 15-6400 Millcreek Dr., Ste. 617, Grimsby, ON L3M 1P2 Tel: 416-674-9732 Fax: 1-866-797-9125 e-mail: sales@escansc.com website: www.ascendmfg.com contact: Carl Buller Ascend Refrigeration by Jimex Corporation offers a two year parts and labour warranty (five year compressor) along with an ongoing commitment to both quality and value. AWMCO, INC. 11560 W. 184th Pl., Orland Park, IL 60467-4904 Tel: 708-478-6032 Fax: 708-478-6041 e-mail: awmco@aol.com website: www.bakingstone.com contact: Mark O’Toole, Sales Fibrament baking stone for commercial deck, convection, revolving and countertop ovens. Standard and custom sizes available. BLOeMHOF INC. 12503-62 St. NW, Edmonton, AB T5W 4W9 Tel: 780-476-2131 Fax: 780-476-7813 Toll Free: 1-888-411-2131 e-mail:: bert@bloemhof.com website: www.bloemhof.com

contact: Bert Bloemhof, President; Eric Baumgartner, Vice-President; Marlene Baumgartner, Marketing. Bread moulders - pizza rollers, bench sheeters, dough rounders, sheeter/ moulders, airbaggers, production moulders and high volume bun lines are manufactured in Canada by Bloemhof inc. Bloemhof Inc. also manufactures the Cancut Bagel & Bun Slicer.

BONTe FOODS LIMITeD 615 Champlain St., Dieppe, NB E1A 7Z7 Tel: 506-857-0025 Fax: 506-859-6905 website: www.bonte.ca contact: Wayne Bennett Federally inspected, HACCP recognized meat, processing, manufacturing facility shipping coast to coast in Canada. Private label welcome. Specializing in deli meats, Gyros and Donair Products. BRAND CULTURe MARKeTING & PROMOTIONS Unit 14, 5250 Satellite Dr., Mississauga, ON L4W 5G5 Tel: 905-361-0305 Fax: 905-629-9305 e-mail: bmacdonald@brandculture.ca contact: Barbara MacDonald, President advertising & promotional services. BROWNe FOODSeRVICe 100 Esna Park Dr., Markham, ON L3R 1E3 Tel: 604-671-7874 Fax: 1-866-562-6960 Toll Free: 1-877-327-6963 e-mail: orderdesk@browneco.com website: www.brownefoodservice.com contact: Alan Byrnes, National Sales Manager Browne & Co. is a leading Canadian foodservice company that distributes its own brand of tableware and kitchenware products, numerous US and European brands as well as Arc glassware of France.

manufacturers directory

BURKe CORPORATION 1516 South D Ave., P.O. Box 209, Nevada, IA 50201 Tel: 515-382-3575 Fax: 515-382-8544 Toll Free: 1-800-654-1152 e-mail: sales_info@burkecorp.com website: www.BurkeCorp.com contact: Rachel Haaland Fully cooked meat toppings & fillings – Hand-Pinched Style® brand toppings, Italian sausage, beef & pork toppings, meatballs, bacon pieces, Mexicanstyle crumbles, chorizo-style toppings, andouille sausage, sausage links.

CANBRANDS SPeCIALTY FOODS P.O. Box 117, Gormley, ON L0H 1G0 Tel: 905-888-5008 Fax: 905-888-5009 Toll Free: 1-855-299-0024 e-mail: lisanne@canbrands.ca website: www.canbrands.ca contact: Lisanne Cundari Canbrands has been making gluten free products for over 30 years. Try our gluten free pizza crusts today and our individually wrapped double chocolate chip cookies. Our packaging ensures no cross contamination.

CHeCK CORPORATION 1800 Stephenson Hwy., Troy, MI 48083 Tel: 248-680-2323 Fax: 248-680-2326 Toll Free: 1-800-927-6787 e-mail: rlarpenteur@checkcorp.com website: www.hotbag.com contact: Richard Larpenteur, Hotbag Product Mgr. Heated and non-heated pizza delivery bags and accessories. CHeSHeR eQUIPMeNT LTD. 6599 Kitimat Rd., #2, Mississauga, ON L5N 4J4

Tel: 905-363-0309 Fax: 905-363-0426 Toll Free: 1-800-668-8765 e-mail: sales@chesher.com website: www.chesher.com contact: Darlene Hann, Sales Manager Wood Stone ovens, Vita-Mix blenders, Rheninghaus slicers, CresCor, Dito vegetable processors, Roundup, CookTek pizza delivery system, Electrolux/Dito processing equipment, Market Forge, BSI Guards and warmers.

CONTINeNTAL FOOD PROD. INC. 112 Ferrier St., Markham, ON L3R 2Z5 Tel: 905-513-9690 Fax: 905-513-9174 e-mail: anthony@continentalfoods.ca website: www.continentalfoods.ca contact: Anthony CROWN CUSTOM MeTAL SPINNING INC. 1880 Kipling Ave., Toronto, ON M9W 4J1 Tel: 416-243-9333 Fax: 416-243-0112 Toll Free: 1-800-750-1924 e-mail: sales@crowncookware.ca website: www.crowncookware.ca contact: David P. Vella, President (The Pizza Pan Man); Franc Mazzuca, General Mgr.; Carmen D’Cruze Aluminum cookware, pizza pans, racks, stainless steel stock pots, pizza bags, pizza accessories, and much more! DeALeRS INGReDIeNTS INC. 1995 Clark Blvd., Brampton, ON L6T 4W1 Tel: 905-487-7766 Fax: 905-458-7709 e-mail: info@dealersingredients.com website: www.dealersingredients.com contact: Mr. Alex Robinson, President; Mr. Morgan Taylor, General Manager Dealers Ingredients is a full time ingredient supplier, specializing in dairy. We are the exclusive Canadian distributor of Butter Buds and the fats and oils of Columbus Foods. DOYON eQUIPMeNT INC. / NU-VU 1255 Rue Principale, St-Come Liniere, QC G0M 1J0 Tel: 418-685-3431 Fax: 418-685-3948 Toll Free: 1-800-463-1636 e-mail: doyon@doyon.qc.ca website: www.doyon.qc.ca / www.NV-VU.com contact: Karl Doyon, President; JeanPierre Doyon, National Sales Manager.

Manufacturer of pizza ovens, planetary and spiral mixers, dough sheeters, dough dividers and rounders, warmers and racks. DUTCHeSS BAKeRS’ MACH. CO. P.O. Box 39, Superior, WI 54880-0039 Tel: 715-394-4444 Fax: 715-394-2406 Toll Free: 1-800-777-4498 e-mail: dutchess@lidgerwood.com website: www.dutchessbakers.com contact: Tony Marino, Sales Mgr. Manufacturer of Dough Dividers & Dough Divider/Rounders for the Pizza and Baking industries. NSF & UL Listed. Made in the USA. eAGLe GROUP c/o escan Supply Company, 104-155 Main St. E., Ste. 238, Grimsby, ON L3M 1P2 Tel: 416-674-9732 Fax: 1-866-797-9125 e-mail: sales@escansc.com website: www.eaglesrp.com contact: Carl Buller For the ultimate solution ...make sure that Eagle is in your plans. Eagle offers the most comprehensive broadline product offering in the food service. eARTHSTONe OVeNS 6717 San Fernando Rd., Glendale, CA 91201 Tel: 818-553-1134 Fax: 818-553-1133 Toll Free: 1-800-840-4915 e-mail: earthstone@earthlink.net website: www.earthstoneovens.com contact: Maurice Yotnegparian, President; Jean Paul Yotnegparian, Vice-President, Dennis Hahn, Canadian Sales Director. Wood and gas fire stone ovens eMBASSY FLAVOURS LTD. 5 International Dr., Unit #1, Brampton, ON L6T 5V9 Tel: 905-789-3200 Fax: 905-789-3201 Toll Free: 1-800-334-3371 e-mail: sales@embassyflavours.com website: www.embassyflavours.com contact: Alilia Agilesa. Main Products/Services: • Bakery Mixes • Flavours • Colours. eSCAN SUPPLY CO. 104-155 Main St. E., Ste. 238, Grimsby, ON L3M 1P2 Tel: 416-674-9732 Fax: 1-866-797-9125 e-mail: sales@escansc.com website: www.escansc.com contact: Carl Buller Manufacturer’s Representative for: Middleby Marshall Conveyor Ovens, Eagle Group, Ascend Refrigeration, Selecto Inc. Filtration Systems.

FAeMA CANADA 672 Dupont St., Ste. 201, Toronto, ON M6G 1Z6 Tel: 416-535-1555 Fax: 416-535-3843 Toll Free: 1-877-323-6226 e-mail: espresso@faema.ca OR joe@faema.ca website: www.faema.ca OR www.faema.net contact: Lorenzo DiDonato, Marketing Manager Importer and distributor for Moretti Forni, commerical electric and gas pizza ovens. We also carry a complete line of espresso/cappuccino machines and cafe/pizza parlour refrigerated equipment. FOODTOOLS CeNTRAL, INC. 190 Veterans Boulevard, South Haven, MI 49090 Tel: 269-637-9969 Fax: 269-637-1619 Toll Free: 1-800-644-2377 e-mail: dougp@foodtools.com website: www.foodtools.com contact: Doug Petrovich, Mgr.; Neil Johnson, Sales Portioning equipment, cutters, slabbers, crumb spreaders.

FReNCH’S MUSTARD French’s Foodservice (a div. of Reckitt Benckiser (Canada) Inc.), 1680 Tech Ave., Unit 2, Mississauga, ON L4W 5S9 Tel: 1-866-428-0119 Fax: 905-629-9305 Toll Free: 1-866-428-0119 e-mail: askus@frenchsfoodservice.ca website: www.frenchsfoodservice.ca contact: Calvin Hensel, Sales Mgr. You Are What you Serve™. Serve only the very best to your customers with FRANK’S® REDHOT® Sauce, FRENCH’S® Mustards and CATTLEMEN’S® MASTER’S RESERVE™ Barbecue Sauces.

JULY/AUGUST 2011 pizza 27

manufacturers directory website: www.jadeemeats.ca contact: Hershel Snajdman, Sales Mgr. Dry Cure & Cooked Pepperoni, Pizza Toppings, Cooked & Smoked Meats. G. CINeLLI-eSPeRIA CORP. 380 Chrislea Rd., Woodbridge, ON L4L 8A8 Tel: 905-856-1820 Fax: 905-850-2989 e-mail: albertg@cinelli.com website: www.cinelli.com Albert G. Cinelli, Sales and Marketing

JOHNSON-ROSe INC. 7300 East Danbro Cr., Mississauga, ON L5N 6C2 Tel: 905-817-1470 Fax: 905-817-1090 e-mail: jpedro@johnsonrose.ca website: www.johnsonrose.ca contact: Joseph Pedro, National Sales & Marketing Mgr.

GUeLPH FOOD TeCHNOLOGY CeNTRe 88 McGilvray St., Guelph, ON N1G 2W1 Tel: 519-821-1246 Fax: 519-836-1281 e-mail: gftc@gftc.ca website: www.gftc.ca contact: Kathryn Cooper, Marketing; Barb Maly, Bus. Development Food safety & quality consulting, training programs (public courses & customized programs), product development, process development, nutrition labelling, shelf-life extension, packaging evaluation, small-scale co-packing.

KeNDALe PRODUCTS LIMITeD P.O. Box 99, Gormley, ON L0H 1G0 Tel: 905-887-5822 Fax: 905-887-5247 Toll Free: 1-888-887-9923 e-mail: kendaleproducts@sympatico.ca Broaster equipment/Southern Pride BBQ pits.

HORIZON MILLING G.P. 190 Attwell Dr., Ste. 400, Etobicoke, ON M9W 6H8 Tel: 416-679-2600 Fax: 905-629-9305 Toll Free: 1-800-268-2236 e-mail: elaine_odoherty@cargill.com website: www.horizonmilling.ca contact: Elaine O’Doherty Horizon Milling G.P. is proud to support Canada’s foodservice, bakery, and food manufacturing markets with quality flour, oats and baking products.

KUHL CORPORATION P.O. Box 26, Flemington, NJ 08822-0026 Tel: 908-782-5696 Fax: 908-782-2751 Toll Free: 1-800-388-5696 e-mail: bak@kuhlcorp.com website: www.kuhlcorp.com contact: Henry Y. Kuhl, President; Michael J. Vella, Assistant Sales Manager. Kuhl Corporation is a leading manufacturer of automated washing systems for the pizza and bakery industries. Now in our 102nd year, we remain dedicated to quality, innovation and customer satisfaction. LALLeMAND INC. 1620 Rue Prefontaine, Montreal, QC H1W 2N8 Tel: 514-522-2133 Fax: 514-522-2884 Toll Free: 1-800-387-3876 e-mail: baking@lallemand.com website: www.lallemand.com contact: Michel Dion Lallemand Inc. strives, not just to be a supplier, producer and employer, we strive to be a partner in success. “Your success is our success” as the founder Fred A. Lallemand was quoted to say. Our focus has been and continues to be the development, production and marketing of yeast, bacteria and products associated.

JADee MeAT PRODUCTS LTD. 4710 Bartlett Rd., Beamsville, ON L0R 1B0 Tel: 905-563-5381 Fax: 905-563-8711 Toll Free: 1-800-263-5486 e-mail: hsnajdman@jadeemeats.com

28 pizza JULY/AUGUST 2011

LALLeMAND (Sales Office) 5494 Notre-Dame Est., Montreal, QC H1N 2C4 Tel: 514-522-2133 Fax: 514-255-6861 e-mail: instaferm@lallemand.com website: www.lallemand.com contact: Michel Dion, Vice-President Sales Lallemand Inc. strives, not just to be a supplier, producer and employer, we strive to be a partner in success. “Your success is our success” as the founder Fred A. Lallemand was quoted to say. Our focus has been and continues to be the development, production and marketing of yeast, bacteria and products associated.

LeSAFFRe YeAST CORPORATION 960 Industriel Blvd., Terrebonne, QC J6Y 1X1 Tel: 450-621-1514 Fax: 450-621-3392 Toll Free: 1-866-621-1514 e-mail: peter.jacobs@lesaffreyeastcorp.com website: www.lesaffreyeastcorp.com contact: Peter Jacobs, Regional Sales Mgr./East Canada; Ralf Tschenscher, Sales Mgr./West Canada; Mary Cantaberry, Director Sales & Mktg. Lesaffre Yeast Corporation is a manufacturer of high quality Yeast and Dough Conditioners, which will provide: flavour, strength and the security to support your quality products. New SAF - Instant PREMIUM faster fermentation. Use less yeast, more resistant to cold water. LeSAFFRe YeAST CORPORATION 7475 W. Main St., Milwaukee, WI 53214 Tel: 414-615-3300 Fax: 414-615-4000 Toll Free: 1-877-677-7000 e-mail: peter.jacobs@lesaffreyeastcorp. com OR ralf.tschenscher@lsaf.com website: www.lesaffreyeastcorp.com contact: John Riesch, President; Mary Cantaberry, Director of Sales Bakery and Food Service; Peter Jacobs, Sales Manager Eastern Canada 416-3159587; Ralf Tschenscher, Sales Manager Western Canada 414-465-9109. Manufacturer of high quality fresh and instant yeast as well as pizza improvers/ flavours for the pizza and baking industry. New SAF - Instant PREMIUM faster fermentation. Use less yeast, more resistant to cold water.

MALABAR SUPeR SPICe CO. LTD. 459 Enfield Rd., Burlington, ON L7T 2X5 Tel: 905-632-2062 Fax: 905-632-8119 Toll Free: 1-888-456-6252 e-mail: info@malabarsuperspice.com web site: www.malabarsuperspice.com contact: Doris Valade Main Products/Services: Spices, seasonings, custom blending, vacuum bags, sauces and marinades.

& sons, inc.

MARSAL & SONS 181 E Hoffman Ave., Lindenhurst, NY 11757 Tel: 631-226-6688 Fax: 631-226-6890 e-mail: rich@marsalsons.com website: www.marsalsons.com contact: Richard Ferrara, VicePresident Pizza ovens and related products. Manufacturer of brick-lined gas fired pizza ovens, electric ovens and related pizza equipment.

MCNAIRN PACKAGING 125 Consumers Dr., Whitby, ON L1N 1C4 Tel: 800-263-2605, 905-668-5038 e-mail: sales@mcnairnpackaging.com website: www.mcnairnpackaging.com We are a focused manufacturer servicing the packaging needs of our target markets: food service, supermarkets, bakery and food processing. We supply North America proudly. MIDDLeBY MARSHALL c/o Escan Supply Co., 15-6400 Millcreek Dr., Ste. 617, Grimsby, ON L3M 1P2 Tel: 416-674-9732 Fax: 1-866-797-9125 e-mail: sales@escansc.com website: www.middleby-marshall.com contact: Carl Buller Middleby Marshall is a recognized global leader with conveyor ovens approved and used by the top 5 pizza chains in the world.

manufacturers directory wheat, wheat bran, whole grain; Pizza mixes and custom-blended Pizza mixes. P & H Milling -Halifax also produces private label flour, mixes and bases. MOReTTI 672 Dupont St., Ste. 202, Toronto, ON M5G 1Z6 Tel: 416-535-6553 Fax: 416-535-3843 Toll Free: 1-877-323-6226 e-mail: info@morettiforni.ca website: www.morettiforni.ca contact: Francesco Zulian, Area Manager Italian manufacturer of electric and gas pizza ovens. Various sizes and models available in stock for immediate delivery. MR. PeeL, INC. 33975 Autry St., Livonia, MI 48150-1323 Tel: 734-266-2022 Fax: 734-266-2121 e-mail: peels@mrpeel.com website: www.mrpeel.com contact: Sheila Roma Wood and Aluminum Baking Peels, Laminate Boards, Bakery Supplies and Restaurant Smallwares. Custom orders welcome. MUL-T-MAT & SUPPLY CO. 106 Rayette Rd., #4, Concord, ON L4K 2G3 Tel: 905-738-3171 Fax: 905-738-8792 Toll Free: 1-800-567-6287 e-mail: customerservice@mul-t-mat.com website: www.mul-t-mat.com contact: Marvin Vader, President HTH Pizza Delivery Signs Printed or Blank. Fatigue Matting, Logo Mats, Entrance Matting, Flying Insect Control, Non-Stick Baking Sheets. Now in our 32nd Year - Visit our website: www. mul-t-mat.com NATIONAL MARKeTING, INC. 33975 Autry St., Livonia, MI 48150 -1323 Tel: 734-266-2222 Fax: 734-266-2121 Toll Free: 1-800-994-4664 e-mail: nmisales@nminc.com website: www.nminc.com OR www.smallwaresdepot.com contact: Al Roma, Sales; Sheila Roma, Office Mgr.; Judy Fournier, Customer Service. Smallwares, delivery products, shelving, cooking equipment, pizza tools, thermal bags, heated delivery, ovens, and bakery supplies.

Process Cheese Slices, Yogourt, Sour Cream, Butter, Milk, Creamers, Whipping Cream, Garlic Margarine, Juices and Ice Cream Mixes.

MILLING GROUP

P & H MILLING GROUP - ACTON 45 Church St. West, Acton, ON, L7J 1K1 Tel: 800-608-7694 e-mail: dvida@phmilling.com contact: Dan Vida Products offered: Pizza Flours, Special Blended Flour, Whole Wheat Flour, Organic Wheat Flour. Available in bulk, paper bags or totes. Available as private label or branded. Other products include wheat bran, white whole wheat flour, rye flour, durum semolina, oat products, corn products, pea fibre and starch.

MILLING GROUP

P & H MILLING GROUP - HANOVeR 252-14th St., P.O. Box 219, Hanover, ON, N4N 3C5 Tel: 800-265-5510 Products offered: Pizza Flours, Special Blended Flour, Whole Wheat Flour, Organic Wheat Flour. Available in bulk, paper bags or totes. Available as private label or branded. Other products include wheat bran, white whole wheat flour, rye flour, durum semolina, oat products, corn products, pea fibre and starch.

PARRHeIM FOODS (P&H Milling Group) 817 48th St. E., Saskatoon, SK S7K 0X5 Tel: 306-931-9911 Fax: 306-931-1655 e-mail: gohara@phmilling.com website: www.phmilling.com contact: Glenn O’Hara. Products: Specialty products for the Pizza industry such as Pea flour concentrates (starch, protein, flour and fibre) - both conventional and organic. Barley flour and betaglucan concentrated flour as well.

MILLING GROUP ONTARIO

P& H MILLING GROUP - CAMBRIDGe 140 King St. W., Cambridge, ON N3H 4T3 Fax: 519-653-2125 Toll Free: 1-800-621-0588 contact: Don Silk, dsilk@phmilling.com Products offered: Pizza Flours, Special Blended Flour, Whole Wheat Flour, Organic Wheat Flour. Available in bulk, paper bags or totes. Available as private label or branded. Other products include wheat bran, white whole wheat flour, rye flour, durum semolina, oat products, corn products, pea fibre and starch.

MILLING GROUP

P & H MILLING GROUP- MONTReAL 380 Oak St., Montreal, QC, H3K 2G2 Tel: 514-934-3234 Fax:514-934-5069 Toll Free: 1-866-934-3234 e-mail: gboutet@phmilling.com; mduval@phmilling.com contact: Guy Boutet: 514-934-1443 Products offered: Pizza flours, organic flour, enriched flours, no-time flours, natural flours, whole wheat flour, cracked wheat, farina, wheat bran, whole grain; Pizza mixes and customblended Pizza mixes. P & H Milling -Halifax also produces private label flour, mixes and bases.

MILLING GROUP EASTERN REGION

P & H MILLING GROUP - HALIFAX PO Box 2185, 730 Marginal Rd., Halifax, NS B3J 3C4 Tel: 902-429-0622 Fax: 902-423-9075 Toll Free: 1-800-663-6837 e-mail: dbryson@phmilling.com website: www.phmilling.com contact: Dave Bryson Product offered: pizza flours, organic flour, enriched flours, no-time flours, natural flours, whole wheat flour, cracked

PARMALAT CANADA 405 The West Mall, 10th Floor, Etobicoke, ON M9C 5J1 Tel: 416-626-1973 website: www.parmalat-foodservice.ca Parmalat Foodservice offers leading brands and products in Cheese, Shredded Cheese, Pizza Mozzarella,

PICARD OVeNS INC. 1325 Notre-Dame Est, Victoriaville, QC G6P 4B8 Tel: 819-758-1883 Fax: 819-758-1465 Toll Free: 1-800-668-1883 e-mail: info@picardovens.com website: www.picardovens.com contact: Kristine Marchetti Offers two outstanding, economic, high quality oven choices for your pizzeria. The LP stone conveyor oven and the Spitfire revolving deck oven. High capacity, Low energy costs with excellent results.

PIZZAOVeNS.COM 121 Dewey Dr., Unit E, Nicholasville, KY 40356 Tel: 859-885-1988 Fax: 859-885-1938 Toll Free: 877-367-6836 e-mail: support@pizzaovens.com website: www.pizzaovens.com contact: Dawn Ten Eyck Pizzaovens.com is your complete online resource for all of your pizza and restaurant equipment needs. Specializing in new and used pizza ovens and pizza equipment, we can furnish your entire restaurant!

JULY/AUGUST 2011 pizza 29

manufacturers directory dressings and most recently, dipping cups, under private label or our Select brand for more than 70 years. 100% Canadian owned and operated. PROCTeR & GAMBLe 4711 Yonge St., Toronto, ON M2N 6K8 Toll Free: 1-800-465-2945 website: www.pgpro.ca

QUANTUM TeCHNICAL SeRVICeS 9524 West Gulfstream Rd., Frankfort, IL 60423 Tel: 815-464-1540 Fax: 815-464-1541 Toll Free: 1-888-464-1540 e-mail: info@q-t-s.com website: www.q-t-s.com contact: Jim Machura, Sales Mgr.; David White, Operations Mgr. Automated pizza topping equipment, pizza cutters, sauce applicators, cheese applicators, pepperoni slicer/applicators, dry ingredient applicators.

RACOLLI PIZZA MOZZAReLLA 405 The West Mall, 10th Floor, Etobicoke, ON M9C 5J1 Tel: 416-626-1973 website: www.parmalat-foodservice.ca Parmalat has a wide range of shredded, diced and block pizza mozzarella under its Racolli and Black Diamond brand names.

RICH PRODUCTS OF CANADA 12 Hagey Ave., Fort Erie, ON L2A 1W3 Tel: 905-945-7807 Fax: 905-945-7734 e-mail: kspratt@rich.com website: www.richfoodservice.com contact: Kevin Spratt, Director of Sales, Food Service Pizza Products (dough balls, sheeted dough, oven rising, par bake, and flatbreads), par baked breads and rolls, whipped topping and icings, sweet goods, meatballs, pulled pork, cake layers, POS and merchandising, culinary.

SHAFeR-HAGGART LTD. 1038-1055 W. Hastings St., Vancouver, BC V6E 4E2 Tel: 604-669-5512 Fax: 604-669-9554 Toll Free: 1-888-779-7111 e-mail: info@shafer-haggart.com website: www.shafer-haggart.com Shafer-Haggart, established in 1934, is a privately owned Canadian corporation, offering a wide selection of Success® canned fruits and vegetables. Tomatoes, pineapple, olives, artichokes, peppers, mushrooms and more. Private label inquires welcomed.

ROSINA FOOD PRODUCTS, INC. 170 French Rd., Buffalo, NY 14227 Fax: 716-668-1132 Toll Free: 1-888-767-4621 e-mail: jraskopf@rosina.com website: www.rosina.com contact: John Raskopf, Regional Sales Manager Manufacturer of frozen Italian specialty products. Meatballs, Pizza Toppings, Filled Pasta Products, Breaded Eggplant Cutlets and Cheese Filled Eggplant Rollettes.

SALeRNO DAIRY PRODUCTS 20 Morley St., Hamilton, ON L8H 3R7 Tel: 905-544-6281 Fax: 905-549-1196 Toll Free: 1-800-263-6536 website: salernodairy.com contact: Dino Cortina, Sales Director

RICCO FOOD DISTRIBUTOR One Ricco Pl., Strathroy, ON N7G 3H8 Tel: 519-245-7081 Fax: 519-245-7126 Toll Free: 1-800-247-4226 e-mail: donjr@riccofoods.com contact: Don Jr. Pizza & restaurant food needs.

30 pizza JULY/AUGUST 2011

SARDO SALeS INC. (MARIO SARDO SALeS INC.) 99 Pillsworth Rd., Bolton, ON L7E 4E4 Tel: 905-951-9096 x 314 Fax: 905-951-0372 Toll Free: 1-866-591-0960 e-mail: angelo@sardofoods.com website: www.sardofoods.com contact: Angelo Palmieri x314 Mario Sardo Sales Inc. is an importer, processor and distributor of olives and antipasti, as well as other specialty type toppings, such as grilled vegetables.

SeLeCT FOOD PRODUCTS LIMITeD 120 Sunrise Ave., Toronto, ON M4A 1B4 Tel: 416-759-9316 Fax: 416-759-9310 Toll Free: 1-800-699-8016 e-mail: lwarner@selectfoodproducts.com website: www.selectfoodproducts.com contact: Lesa Warner Select has been making great tasting wing sauces, BBQ sauces, salad

SPRINGeR’S MeATS INC. 544 Parkdale Ave. N., Hamilton, ON L8H 5Y7 Tel: 905-547-1321 Fax: 905-547-3107 Toll Free: 1-888-824-3012 e-mail: smi@on.aibn.com contact: Walter Mueller, President; John Vanderjagt, Sales Manager

STANISLAUS FOOD PRODUCTS 1202 D St., Modesto, CA 95354 Tel: 800-327-7201 Fax: 209-522-7519 website: www.stanislaus.com Stanislaus “Real Italian” tomato products are 100% Packed from Fresh Tomatoes, Not From Concentrate. More Independent Pizzerias and Italian Restaurants choose Stanislaus than any other tomato company in the US/CA. TeTI BAKeRY INC. 27 Signal Hill Ave., Toronto, ON M9W 6V8 Tel: 416-798-8777 Fax: 416-798-8749 Toll Free: 1-800-465-0123 e-mail: tetibakery@tetibakery.com.com contact: Franco Teti, CEO; Dino Teti, CGO

manufacturers directory TFI FOOD eQUIPMeNT SOLUTIONS 52 Armthorpe Rd., Brampton, ON L6T 5M4 Tel: 905-790-5570 Fax: 905-790-2217 Toll Free: 1-800-387-2529 e-mail: info@tficanada.com OR dgoulet@tficanada.com website: www.tficanada.com contact: Marty Kagan, Director of Sales An exclusive distributor for the Henny Penny Corporation, Taylor Company and Powersoak. TFI offers a complete line of foodservice equipment and merchandising programs that include concept development and training. THUNDeRBIRD FOOD MACHINeRY INC. 4602 Brass Way, Dallas, TX 75052401 17665-66A Ave., Surrey, BC V3S 2A7 Tel: 1-866-764-9377; 214-331-3000; 1-866-7-MIXERS Fax: 214-331-3581; (Wash.) 360-366-0998 Toll Free: 1-866-764-9377; 1-866-7-MIXERS; (Can.) 1-888-839-7789 e-mail: tbfm@tbfm.com; tbfmdallas@hotmail.com website: www.thunderbirdfm.com Main Products/Services: Thunderbird mixers, dough sheeters, meat grinders, bread slicers

TOMLINSON INDUSTRIeS 13700 Broadway, Cleveland, OH 44125 Tel: 216-587-3400 Fax: 216-5878-0733 Toll Free: 800-945-4589 e-mail: aterranova@tomlinsonind.com website: www.tomlinsonind.com contact: Anne Terranova Tomlinson Industries is a leading manufacturer of Richlite pizza peels, servers and boards; and of pizza ovens for baking frozen thin and regular crust pizzas.

TYSON FOODS INC. Tel: 905-648-7473 e-mail: craig.holloway@tyson.com website: www.tyson.com

contact: Craig Holloway Fully cooked chicken, pizza crusts, pizza toppings, fully cooked ribs, prime rib, pot roast, fully cooked bacon.

importer of olives (incl. foil pouches); ready-to-use sauces/condiments/pizza cut pineapples. Our mandate is to exceed your expectations for consistent quality, service and value!

VALLeY MeTAL PRODUCTS 2912 - 11th Avenue SW, Calgary, AB T2G 3G9 Tel: 403-243-7778 Fax: 403-243-1476 e-mail: sales@valleymetal.com website: www.valleymetal.com contact: David Murray, Production Manager Valley Metal is a family owned business located in Calgary, that serves local, national and international restaurant clients. Many stock & custom product lines produced in house.

WOOD STONe CORP. 1801 W. Bakerview Rd., Bellingham, WA 98226 Tel: 360-650-1111 Fax: 360-650-1166 Toll Free: 1-800-988-8103 e-mail: info@woodstone-corp.com website: www.woodstone-corp.com contact: Sales Wood stone offers the most complete line of stone hearth and specialty equipment in the world. From wood and gas-fired stone ovens to tandoor and rotisseries - We have you covered!

WHYTe’S FOOD CORPORATION INC. 1730 Aimco Blvd., Mississauga, ON L4W 1V1 Tel: 905-624-5065 Fax: 905-624-4033 e-mail: kshelderup@whytes.ca website: www.whytes.ca contact: Karl Shelderup Whyte’s is a major manufacturer/packer/

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JULY/AUGUST 201128/06/11 pizza1:32 31 PM

2011

PIZZA INGREDIENTS Use this comprehensive alphabetical listing to find the product in which you are interested. Addresses of the manufacturers, suppliers and dealers listed under these product headings can be found beginning on page 26.

Appetizers Baking Ingredients Baking Powder Beverages (Cold) Beverages (Hot) Bread Products Cheese Cheese Alternatives Chicken Condiments Croutons Crust Crisper

Crust Mixes Crusts Dairy Products Dessert Toppings Desserts Desserts (Frozen) Dough Eggs Entrees Fat Alternatives Flavours Flour

Fresh Baked Goods Frozen Baked Goods Frozen Pizza Garlic Herbs Meatballs Meat Products Mexican Products Mixes Nuts Oil & Shortenings Olive Oil

Pasta Products Pizza Egg Rolls Potatoes Prepared Foods Pretzels Prosciutto Salads Salad Dressings Sandwich Items Sauces Seafood Seasonings

Snack Foods Soups Soy Products Spices Syrups Tomatoes and Products Toppings Vegetables Yeast

Great effort is made to ensure the completeness and accuracy of this directory: This information, however, is published as a service to our readers and no guarantee against errors or omissions is expressed or implied. Additions or corrections are invited at any time. Please contact the Editor. APPeTIZeRS Bonte Foods Limited Ricco Food Distributor Sardo Sales Inc. (Mario Sardo Sales Inc.) BAKING INGReDIeNTS Dealers Ingredients Inc. Embassy Flavours Ltd. Lallemand Inc. Lallemand (Sales Office) P & H Milling Group - Halifax Parmalat Canada Parrheim Foods (P&H Milling Group) Ricco Food Distributor BAKING POWDeR Lallemand Inc. Lallemand (Sales Office) Ricco Food Distributor BeVeRAGeS (COLD) Alfa Cappuccino Imports Inc. Continental Food Prod. Inc. Parmalat Canada Ricco Food Distributor Salerno Dairy Products BeVeRAGeS (HOT) Alfa Cappuccino Imports Inc. Faema Canada Parmalat Canada Ricco Food Distributor BReAD PRODUCTS ADM Milling Company Bonte Foods Limited Horizon Milling G.P. P & H Milling Group - Halifax Ricco Food Distributor Rich Products Of Canada Teti Bakery Inc. CHeeSe Agropur, Division Fromages Et Produits Fonctionnels Cheese And Functional Products Division Arla Foods Canada Inc.

Continental Food Prod. Inc. Dealers Ingredients Inc. Parmalat Canada Racolli Pizza Mozzarella Ricco Food Distributor Salerno Dairy Products CHeeSe ALTeRNATIVeS Dealers Ingredients Inc. Embassy Flavours Ltd. Ricco Food Distributor CHICKeN Continental Food Prod. Inc. Ricco Food Distributor CONDIMeNTS Alfa Cappuccino Imports Inc. Bonte Foods Limited French’s Mustard Sardo Sales Inc. (Mario Sardo Sales Inc.) Select Food Products Limited Whyte’s Food Corporation Inc. CROUTONS Bonte Foods Limited Ricco Food Distributor CRUST CRISPeR Ricco Food Distributor CRUST MIXeS ADM Milling Company Horizon Milling G.P. Ricco Food Distributor CRUSTS Bonte Foods Limited Horizon Milling G.P. Ricco Food Distributor Rich Products Of Canada Teti Bakery Inc. Tyson Foods Inc. DAIRY PRODUCTS Agropur, Division Fromages Et Produits Fonctionnels Cheese And Functional Products Division

32 pizza JULY/AUGUST 2011

Dealers Ingredients Inc. Racolli Pizza Mozzarella Ricco Food Distributor Salerno Dairy Products DeSSeRT TOPPINGS Dealers Ingredients Inc. Ricco Food Distributor Rich Products Of Canada DeSSeRTS Alfa Cappuccino Imports Inc. Bonte Foods Limited Dealers Ingredients Inc. Horizon Milling G.P. Parmalat Canada Ricco Food Distributor Rich Products Of Canada DeSSeRTS (FROZeN) Dealers Ingredients Inc. Parmalat Canada DOUGH Bonte Foods Limited Dealers Ingredients Inc. Embassy Flavours Ltd. Horizon Milling G.P. Lallemand Inc. Lallemand (Sales Office) Lesaffre Yeast Corporation Lesaffre Yeast Corporation P & H Milling Group - Halifax Ricco Food Distributor Rich Products Of Canada Salerno Dairy Products Teti Bakery Inc. Tyson Foods Inc. eGGS Bonte Foods Limited Dealers Ingredients Inc. Ricco Food Distributor eNTReeS Rosina Food Products, Inc. FAT ALTeRNATIVeS Dealers Ingredients Inc.

FLAVOURS Dealers Ingredients Inc. Embassy Flavours Ltd. Lesaffre Yeast Corporation Malabar Super Spice Co. Ltd. FLOUR ADM Milling Company Continental Food Prod. Inc. Dealers Ingredients Inc. Horizon Milling G.P. Moretti P & H Milling Group - Halifax Parrheim Foods (P&H Milling Group) Ricco Food Distributor Salerno Dairy Products FReSH BAKeD GOODS Alfa Cappuccino Imports Inc. Bonte Foods Limited FROZeN BAKeD GOODS Bonte Foods Limited Rich Products Of Canada FROZeN PIZZA Ricco Food Distributor GARLIC Bonte Foods Limited Continental Food Prod. Inc. Malabar Super Spice Co. Ltd. Ricco Food Distributor Salerno Dairy Products Whyte’s Food Corporation Inc.

Rich Products Of Canada Rosina Food Products, Inc. Tyson Foods Inc. MeATBALLS Burke Corporation Continental Food Prod. Inc. Ricco Food Distributor Rich Products Of Canada Rosina Food Products, Inc. MeXICAN PRODUCTS Burke Corporation Shafer-Haggart Ltd. MIXeS ADM Milling Company Embassy Flavours Ltd. Horizon Milling G.P. Ricco Food Distributor NUTS Ricco Food Distributor OILS & SHORTeNINGS Continental Food Prod. Inc. Dealers Ingredients Inc. Ricco Food Distributor Salerno Dairy Products Sardo Sales Inc. (Mario Sardo Sales Inc.) Whyte’s Food Corporation Inc.

HeRBS Continental Food Prod. Inc. Malabar Super Spice Co. Ltd. Ricco Food Distributor Salerno Dairy Products

OLIVe OIL Alfa Cappuccino Imports Inc. Continental Food Prod. Inc. Dealers Ingredients Inc. Ricco Food Distributor Salerno Dairy Products Sardo Sales Inc. (Mario Sardo Sales Inc.) Whyte’s Food Corporation Inc.

MeAT PRODUCTS Alfa Cappuccino Imports Inc. Bonte Foods Limited Burke Corporation Jadee Meat Products Ltd. Ricco Food Distributor

PASTA PRODUCTS Bonte Foods Limited Ricco Food Distributor Rich Products Of Canada Rosina Food Products, Inc. Salerno Dairy Products

buyers guide PIZZA eGG ROLLS Bonte Foods Limited POTATOeS Ricco Food Distributor PRePAReD FOODS Alfa Cappuccino Imports Inc. Ricco Food Distributor Rosina Food Products, Inc. PReTZeLS Ricco Food Distributor PROSCIUTTO Salerno Dairy Products

2011

SALAD DReSSING Ricco Food Distributor Salerno Dairy Products Select Food Products Limited Whyte’s Food Corporation Inc.

SANDWICH ITeMS Rich Products Of Canada Sardo Sales Inc. (Mario Sardo Sales Inc.)

SeASONINGS Dealers Ingredients Inc. Malabar Super Spice Co. Ltd. Ricco Food Distributor

SAUCeS Bonte Foods Limited Continental Food Prod. Inc. Dealers Ingredients Inc. French’s Mustard Malabar Super Spice Co. Ltd. Parmalat Canada Ricco Food Distributor Salerno Dairy Products Sardo Sales Inc. (Mario Sardo Sales Inc.) Select Food Products Limited Stanislaus Food Products Whyte’s Food Corporation Inc.

SNACK FOODS Bonte Foods Limited

SeAFOOD Shafer-Haggart Ltd.

SOUPS Bonte Foods Limited Ricco Food Distributor SOY PRODUCTS Alfa Cappuccino Imports Inc. Moretti Parmalat Canada SPICeS Dealers Ingredients Inc. Malabar Super Spice Co. Ltd. Ricco Food Distributor

SYRUPS Ricco Food Distributor TOMATOeS & PRODUCTS Alfa Cappuccino Imports Inc. Continental Food Prod. Inc. Dealers Ingredients Inc. Malabar Super Spice Co. Ltd. Ricco Food Distributor Shafer-Haggart Ltd. Stanislaus Food Products Whyte’s Food Corporation Inc. TOPPINGS Bonte Foods Limited Burke Corporation Continental Food Prod. Inc. Dealers Ingredients Inc. Jadee Meat Products Ltd. Ricco Food Distributor Rosina Food Products, Inc. Salerno Dairy Products

Sardo Sales Inc. (Mario Sardo Sales Inc.) Shafer-Haggart Ltd. Springer’s Meats Inc. Tyson Foods Inc. Whyte’s Food Corporation Inc. VeGeTABLeS Ricco Food Distributor Shafer-Haggart Ltd. Whyte’s Food Corporation Inc. YeAST Continental Food Prod. Inc. Lallemand Inc. Lallemand (Sales Office) Lesaffre Yeast Corporation Lesaffre Yeast Corporation P & H Milling Group - Halifax Ricco Food Distributor Salerno Dairy Products

PIZZA EQUIPMENT Use this comprehensive alphabetical listing to find the product in which you are interested. Addresses of the manufacturers, suppliers and dealers listed under these product headings can be found beginning on page 26.

Automated Liquid Sponge Automated Pizza Equipment Bagel Equipment Bake Sheets Baking Stones Barbecue Equipment Beer Equipment Belting Beverage Dispensers Bins Blenders Broilers Calzone Equipment Can Openers Cappuccino Equipment

Catering Equipment Cheese Handlers Coffee Equipment Conveyors Cookware Crepe Machines Cutting Boards Delivery Vehicles Dishwashing Equipment Dispensers Display Cases Dough Equipment Dough Mixers Espresso Equipment Filter Systems Filters

Food Processors Freezers Freezing Systems Frozen Dessert Fryers Griddles Grinders Heat Lamps Heated Delivery Systems Hot Boxes Iced Beverage Equipment Ice Equipment Infra-Red Lamps Juicers Knife Sharpeners Manual Cutting Equipment

Menu Boards Oven Accessories Ovens Packaging Machinery Packaging Equipment Panzarotti Equipment Pasta Equipment Pizza Making Equipment Plastic Boxes Racks Ranges Refrigeration Systems Refurbished Equipment Restaurant Equipment Roasting Equipment Sanitary Equipment

Scales Shelving Sinks Slicers/Dicers Smokers Stoves Tables Toasters Tortilla Equipment Trays Tunnels Utensils Used Equipment Washers Water Blending Units Weigh Scales

Thunderbird Food Machinery Inc. BAKe SHeeTS Crown Custom Metal Spinning Inc. Eagle Group G. Cinelli-Esperia Corp. McNairn Packaging Mul-T-Mat & Supply Co. Ricco Food Distributor Valley Metal Products BAKING STONeS G. Cinelli-Esperia Corp.

BARBeCUe eQUIPMeNT Doyon Equipment Inc. / Nu-Vu Kendale Products Limited TFI Food Equipment Solutions

BLeNDeRS Alfa Cappuccino Imports Inc. Chesher Equipment Ltd. Escan Supply Co.

BeeR eQUIPMeNT Ascend Refrigeration

BROILeRS Alfa Cappuccino Imports Inc. Eagle Group Escan Supply Co. Pizzaovens.Com

BeLTING Mul-T-Mat & Supply Co. BeVeRAGe DISPeNSeRS Alfa Cappuccino Imports Inc.

CALZONe eQUIPMeNT Picard Ovens Inc. Pizzaovens.Com

BINS Johnson-Rose Inc.

CAN OPeNeRS Browne Foodservice

Pizzaovens.Com Ricco Food Distributor CAPPUCCINO eQUIPMeNT Alfa Cappuccino Imports Inc. Faema Canada Carts Chesher Equipment Ltd. Eagle Group Mr. Peel, Inc. National Marketing, Inc. CATeRING eQUIPMeNT Chesher Equipment Ltd. Crown Custom Metal Spinning Inc.

JULY/AUGUST 2011 pizza 33

buyers guide Eagle Group Kendale Products Limited Pizzaovens.Com CHeeSe HANDLeRS Chesher Equipment Ltd. Doyon Equipment Inc. / Nu-Vu Foodtools Central, Inc. COFFee eQUIPMeNT Alfa Cappuccino Imports Inc. Escan Supply Co. Faema Canada Tomlinson Industries CONVeYORS AM Manufacturing Bonte Foods Limited Picard Ovens Inc. Quantum Technical Services COOKWARe Browne Foodservice Crown Custom Metal Spinning Inc. National Marketing, Inc. Pizzaovens.Com COUNTeRS Eagle Group CRePe MACHINeS Alfa Cappuccino Imports Inc. Faema Canada CUTTING BOARDS Johnson-Rose Inc. Mr. Peel, Inc. Mul-T-Mat & Supply Co. National Marketing, Inc. Tomlinson Industries DeLIVeRY VeHICLeS Johnson-Rose Inc. DISHWASHING eQUIPMeNT Alfa Cappuccino Imports Inc. Bonte Foods Limited Faema Canada Kuhl Corporation DISPeNSeRS Quantum Technical Services Tomlinson Industries DISPLAY CASeS Alfa Cappuccino Imports Inc. Bonte Foods Limited Chesher Equipment Ltd. Crown Custom Metal Spinning Inc. Doyon Equipment Inc. / Nu-Vu Kendale Products Limited McNairn Packaging Pizzaovens.Com TFI Food Equipment Solutions DOUGH eQUIPMeNT Abaro Group Inc. Alfa Cappuccino Imports Inc. AM Manufacturing Bloemhof Inc. Chesher Equipment Ltd. Crown Custom Metal Spinning Inc.

Doyon Equipment Inc. / Nu-Vu Dutchess Bakers’ Mach. Co. Escan Supply Co. Faema Canada Foodtools Central, Inc. G. Cinelli-Esperia Corp. Johnson-Rose Inc. Middleby Marshall Moretti Mr. Peel, Inc. National Marketing, Inc. Picard Ovens Inc. Pizzaovens.Com Ricco Food Distributor Thunderbird Food Machinery Inc. DOUGH MIXeRS Alfa Cappuccino Imports Inc. Chesher Equipment Ltd. Doyon Equipment Inc. / Nu-Vu Faema Canada G. Cinelli-Esperia Corp. Johnson-Rose Inc. Moretti Pizzaovens.Com Thunderbird Food Machinery Inc. eSPReSSO eQUIPMeNT Alfa Cappuccino Imports Inc. Faema Canada FILTeR SYSTeMS Escan Supply Co. G. Cinelli-Esperia Corp. FILTeRS Escan Supply Co. G. Cinelli-Esperia Corp. Kendale Products Limited Ricco Food Distributor FOOD PROCeSSORS Chesher Equipment Ltd. McNairn Packaging FReeZeRS Ascend Refrigeration Bonte Foods Limited Escan Supply Co. G. Cinelli-Esperia Corp. McNairn Packaging FReeZING SYSTeMS G. Cinelli-Esperia Corp. FROZeN DeSSeRT eQUIPMeNT Faema Canada Pizzaovens.Com TFI Food Equipment Solutions FRYeRS Alfa Cappuccino Imports Inc. Eagle Group Johnson-Rose Inc. Kendale Products Limited Pizzaovens.Com TFI Food Equipment Solutions GRIDDLeS Alfa Cappuccino Imports Inc. Chesher Equipment Ltd. Eagle Group

34 pizza JULY/AUGUST 2011

Escan Supply Co. Pizzaovens.Com GRINDeRS Alfa Cappuccino Imports Inc. HeAT LAMPS Chesher Equipment Ltd. Eagle Group Marsal & Sons Moretti TFI Food Equipment Solutions HeATeD DeLIVeRY SYSTeMS Check Corporation Chesher Equipment Ltd. Eagle Group Mr. Peel, Inc. Mul-T-Mat & Supply Co. National Marketing, Inc. Pizzaovens.Com HOT BOXeS Abaro Group Inc. Chesher Equipment Ltd. Eagle Group ICe eQUIPMeNT Bonte Foods Limited Pizzaovens.Com TFI Food Equipment Solutions Thunderbird Food Machinery Inc. ICeD BeVeRAGe eQUIPMeNT TFI Food Equipment Solutions INFRA-ReD LAMPS Chesher Equipment Ltd. Eagle Group Moretti JUICeRS Alfa Cappuccino Imports Inc. Chesher Equipment Ltd. Faema Canada Mul-T-Mat & Supply Co. TFI Food Equipment Solutions KNIFe SHARPeNeRS Browne Foodservice MANUAL CUTTING eQUIPMeNT Dutchess Bakers’ Mach. Co. Foodtools Central, Inc. MeNU BOARDS Bonte Foods Limited Mul-T-Mat & Supply Co. Valley Metal Products OVeN ACCeSSORIeS Awmco, Inc. Doyon Equipment Inc. / Nu-Vu G. Cinelli-Esperia Corp. Moretti Mr. Peel, Inc. National Marketing, Inc. Pizzaovens.Com OVeNS Abaro Group Inc.

Alfa Cappuccino Imports Inc. Bonte Foods Limited Chesher Equipment Ltd. Doyon Equipment Inc. / Nu-Vu Earthstone Ovens Escan Supply Co. Faema Canada G. Cinelli-Esperia Corp. Kendale Products Limited Marsal & Sons Middleby Marshall Moretti Mr. Peel, Inc. National Marketing, Inc. Picard Ovens Inc. Pizzaovens.Com Ricco Food Distributor TFI Food Equipment Solutions Tomlinson Industries Wood Stone Corp. PACKAGING eQUIPMeNT McNairn Packaging PACKAGING MACHINeRY Bloemhof Inc. PANZAROTTI eQUIPMeNT Moretti PASTA eQUIPMeNT Chesher Equipment Ltd. Faema Canada PIZZA MAKING eQUIPMeNT Abaro Group Inc. AM Manufacturing Awmco, Inc. Bloemhof Inc. Bonte Foods Limited Browne Foodservice Chesher Equipment Ltd. Crown Custom Metal Spinning Inc. Doyon Equipment Inc. / Nu-Vu Eagle Group Earthstone Ovens Faema Canada Foodtools Central, Inc. G. Cinelli-Esperia Corp. Johnson-Rose Inc. Marsal & Sons Middleby Marshall Moretti Mr. Peel, Inc. National Marketing, Inc. Picard Ovens Inc. Pizzaovens.Com Quantum Technical Services Ricco Food Distributor Thunderbird Food Machinery Inc. Valley Metal Products PLASTIC BOXeS Crown Custom Metal Spinning Inc. Kuhl Corporation RACKS Chesher Equipment Ltd. Crown Custom Metal Spinning Inc. Doyon Equipment Inc. / Nu-Vu

Eagle Group G. Cinelli-Esperia Corp. National Marketing, Inc. RANGeS Pizzaovens.Com ReFRIGeRATION SYSTeMS Ascend Refrigeration Escan Supply Co. Faema Canada Pizzaovens.Com ReFURBISHeD eQUIPMeNT Alfa Cappuccino Imports Inc. G. Cinelli-Esperia Corp. ReSTAURANT eQUIPMeNT Alfa Cappuccino Imports Inc. Eagle Group Faema Canada McNairn Packaging Moretti Mr. Peel, Inc. Picard Ovens Inc. Pizzaovens.Com Thunderbird Food Machinery Inc. ROASTING eQUIPMeNT Abaro Group Inc. Chesher Equipment Ltd. Middleby Marshall TFI Food Equipment Solutions SANITARY eQUIPMeNT Chesher Equipment Ltd. Eagle Group Kuhl Corporation SCALeS Browne Foodservice Dutchess Bakers’ Mach. Co. Foodtools Central, Inc. G. Cinelli-Esperia Corp. Johnson-Rose Inc. McNairn Packaging Pizzaovens.Com SHeLVING Eagle Group Escan Supply Co. G. Cinelli-Esperia Corp. Mr. Peel, Inc. National Marketing, Inc. Pizzaovens.Com SINKS Eagle Group Escan Supply Co. G. Cinelli-Esperia Corp. Pizzaovens.Com SLICeRS/DICeRS Alfa Cappuccino Imports Inc. Chesher Equipment Ltd. Foodtools Central, Inc. G. Cinelli-Esperia Corp. Pizzaovens.Com Quantum Technical Services SMOKeRS G. Cinelli-Esperia Corp. Kendale Products Limited

buyers guide STOVeS Pizzaovens.Com

2011

TABLeS Ascend Refrigeration Eagle Group Escan Supply Co. G. Cinelli-Esperia Corp. Johnson-Rose Inc. Pizzaovens.Com Valley Metal Products

TOASTeRS Alfa Cappuccino Imports Inc. Chesher Equipment Ltd. McNairn Packaging TORTILLA eQUIPMeNT AM Manufacturing Dutchess Bakers’ Mach. Co. G. Cinelli-Esperia Corp. Mul-T-Mat & Supply Co.

TRAYS Browne Foodservice Mr. Peel, Inc. National Marketing, Inc. Ricco Food Distributor Valley Metal Products TUNNeLS Kuhl Corporation Moretti Picard Ovens Inc.

USeD eQUIPMeNT G. Cinelli-Esperia Corp. Moretti Pizzaovens.Com

Ricco Food Distributor

UTeNSILS Browne Foodservice Johnson-Rose Inc.

WeIGH SCALeS Browne Foodservice G. Cinelli-Esperia Corp. Johnson-Rose Inc.

WASHeRS Kuhl Corporation

WATeR BLeNDING UNITS G. Cinelli-Esperia Corp.

PIZZA

SUPPLIES & SERVICES

Use this comprehensive alphabetical listing to find the product in which you are interested. Addresses of the manufacturers, suppliers and dealers listed under these product headings can be found beginning on page 26.

Advertising Cleaning Products Forms Menu Covers Service Baking Advertising Agencies Cleaning Tools Franchisor Napkins Equipment Advertising Specialties Consulting Services Furniture Oven Mitts Smallwares Aprons & Bibs Custom Blending Gases Packaging Supplies Signs Bags Delivery Systems Gloves Pan Coatings Store Fixtures Boxes Dinnerware Lids Paper Products Thermometers Brushes Dough Boxes Lubricants Pizza Pads Trays Buffetware Educational Materials Mats Repairs & Services Great effort is made to ensure the completeness and accuracy of this directory: This information, however, is published as a service to our readers and no guarantee against errors or omissions is expressed or implied. Additions or corrections are invited at any time. Please contact the Editor.

ADVeRTISING Brand Culture Marketing & Promotions ADVeRTISING SPeCIALTIeS Brand Culture Marketing & Promotions Ricco Food Distributor APRONS & BIBS Johnson-Rose Inc. BAGS Check Corporation Continental Food Prod. Inc. Johnson-Rose Inc. Malabar Super Spice Co. Ltd. McNairn Packaging Mul-T-Mat & Supply Co. National Marketing, Inc. Pizzaovens.Com Ricco Food Distributor

BUFFeTWARe Browne Foodservice Chesher Equipment Ltd. Johnson-Rose Inc.

eDUCATIONAL MATeRIALS AIB International Guelph Food Technology Centre

CLeANING PRODUCTS Alfa Cappuccino Imports Inc. Procter & Gamble Ricco Food Distributor

FORMS Ricco Food Distributor

CLeANING TOOLS Chesher Equipment Ltd. CONSULTING SeRVICeS AIB International Guelph Food Technology Centre Custom Blending Embassy Flavours Ltd. Malabar Super Spice Co. Ltd. DeLIVeRY SYSTeMS Check Corporation

BOXeS Continental Food Prod. Inc. National Marketing, Inc. Ricco Food Distributor

DINNeRWARe Browne Foodservice Johnson-Rose Inc.

BRUSHeS Chesher Equipment Ltd. Johnson-Rose Inc. Moretti

DOUGH BOXeS Moretti Mr. Peel, Inc. National Marketing, Inc. Pizzaovens.Com Ricco Food Distributor

FRANCHISOR Bonte Foods Limited Furniture/Interiors Pizzaovens.Com Valley Metal Products GASeS Johnson-Rose Inc. GLOVeS Ricco Food Distributor LIDS National Marketing, Inc. Ricco Food Distributor Valley Metal Products LUBRICANTS Lallemand Inc. Ricco Food Distributor MATS Johnson-Rose Inc. Mul-T-Mat & Supply Co. Pizzaovens.Com

MeNU COVeRS Johnson-Rose Inc. NAPKINS Continental Food Prod. Inc. Johnson-Rose Inc. Ricco Food Distributor OVeN MITTS Browne Foodservice Johnson-Rose Inc. Mr. Peel, Inc. National Marketing, Inc. Pizzaovens.Com PACKAGING SUPPLIeS McNairn Packaging PAN COATINGS G. Cinelli-Esperia Corp. PAPeR PRODUCTS Continental Food Prod. Inc. McNairn Packaging Ricco Food Distributor PeST & ODOUR CONTROL Mul-T-Mat & Supply Co. PIZZA PADS Ricco Food Distributor

RePAIRS & SeRVICe G. Cinelli-Esperia Corp. TFI Food Equipment Solutions SeRVICeS G. Cinelli-Esperia Corp. SIGNS Mul-T-Mat & Supply Co. SMALLWAReS Browne Foodservice Johnson-Rose Inc. Moretti Mr. Peel, Inc. Mul-T-Mat & Supply Co. National Marketing, Inc. Pizzaovens.Com STORe FIXTUReS Mul-T-Mat & Supply Co. THeRMOMeTeRS Johnson-Rose Inc. Mr. Peel, Inc. National Marketing, Inc. Pizzaovens.Com TRAYS Browne Foodservice Johnson-Rose Inc. Ricco Food Distributor Valley Metal Products

JULY/AUGUST 2011 pizza 35

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JULY/AUGUST 2011 pizza 37

pizza on fire

Fire safety Tom Stankiewicz had a routine fire inspection of my pizzeria earlier this year that led to a reflection on how important fire safety is. A fire inspection is one of those times when you’re better off knowing what needs to be corrected and actually welcome the discovery of anything that needs to be changed. Unfortunately, it won’t take you long to find examples of pizzerias that have experienced the utter devastation of fire. Almost all of the fires I came across in my research were preventable. Here are a few things all new and experienced owners need to know in order to operate a safe restaurant. From my recent research, as well as from personal experience, I discovered that when a new business opens or a business licence comes up for renewal, the owner has a responsibility to notify the appropriate city department of its status. At that time, the city will provide you with a list of the costs for all of the necessary applications and inspections. If you require a business licence to operate, you must arrange for an inspection by the fire department, the city’s building division, and/or the local health unit. An initial appointment will be scheduled with all three inspectors to make sure everyone understands what requirements must be satisfied before the business is opened or licences are renewed. Fire inspectors examine every area of the business in detail to ensure it is safe. The owner is usually given written notice of any issues that must be addressed. Normally, you will have up to 30 days to fix any issues, although some violations may be so severe that they require an immediate fix. In my city, the initial inspection is free of charge, but there is a fee for any violations that require re-inspection. Check with your city for current information regarding inspection costs.

38 pizza JULY/AUGUST 2011

When you hire a new employee, among ing on the location of your business, your the first things you should point out are insurance provider may ask you to install the escape routes and exits. Regulations a firewall to block a fire from spreading to state that each exit must be marked by a businesses next door. The exhaust hood clearly visible sign. This will help control must be installed over the oven and it the situation if employees start to panic in must meet certain size requirements. All an emergency. In stressful situations, some areas must be accessible for inspection people forget everything they have been and cleaning. told. Clearly marked exits will help guide One of the easiest ways to prevent a fire everyone to a safe location. Consider run- is to avoid clutter. Invest in extra storage ning a few fire drills. This will allow you room or purchase a ready-made storage to identify areas for addiunit where all your things tional training and evalucan be stowed. Hallways unfortunately, ate whether each employee and exits must be kept clear knows what to do if a real of clutter. I know most of it won’t take fire occurs. us do our best to maximize you long to When it comes to the the space in our pizzerias, safety of your electrical but we should always keep find examples equipment, there are a safety at the top of our priof pizzerias number of obvious preority list. If you need to ventive measures you can store combustible materithat have take. Any cracked or frayed als, make sure they are not experienced the all kept in the same area. electrical cords should be replaced. Do not reuse The final tool for fire utter devastation them. Cords should never prevention is simple: a fire of fire. be attached to furniture, extinguisher. If it’s been a placed under carpets or while since you checked run through any area where that your extinguisher is they will be stepped on. working, please take time Unplug any equipment that overheats and to check it again. You may need it when call your maintenance contact to get it re- you least expect it; this would be a terrible paired. The worst thing you can do is try time to find out it isn’t working properly. to fix electrical equipment yourself. Hire a All of your staff should be trained to opspecialist. A lot of fires are started by im- erate the extinguisher and should know proper electrical work. where to find it. Considering a pizza oven can cook at I hope this information is useful. I also 500 degrees, it’s not surprising that an in- hope it mobilizes you to take a quick walk correctly installed oven can quickly ignite around your pizzeria to make sure that your a fire. Specific regulations must be met. place of business is 100 per cent safe for you, For example, there must be a set distance your employees and your customers. • between the hood and the ceiling, and a wall shield must be installed unless the Tom Stankiewicz has been in the pizza business for more than 15 years. He has been the proprietor of Bondi’s distance between the walls and the oven Pizza in London, Ont., since 2000 and is president of the meets minimum requirements. Depend- Canadian Pizza Team.

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