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RETURN ON TECHNOLOGY

Which tech tools are right for your pizzeria?

Volume 22 Issue 4 July/August 2016

18 RETURN ON TECHNOLOGY

Investing in technological tools can be seductive. Michelle Brisebois looks at the bells and whistles with a discriminating eye. See page 18.

Which tech tools are right for your pizzeria? We weigh the costs and benefits to help you decide.

22 Q-AND-A WITH CHEF CARLO One of Canada’s most innovative chefs shares some of what he’s learned after more than 16 years in the pizza business.

24 POS UPDATE 22

Five industry suppliers weigh in on POS features and trends.

www.canadianpizzamag.com

DEPARTMENTS 6

editor’s desk

pizza bites

the pizza chef

marketing insights

making dough

new products

Giorgio’s corner

JULY/AUGUST 2016 pizza 3

from the editor’s desk July/August 2016, Vol. 22, No. 4

Limitless dining I

n the restaurant business, the term “limited service” usually means diners won’t be served at a table but must come to the counter. What if limited service meant you could choose from only one-tenth of a restaurant’s menu? Those who suffer from food allergies, intolerances and chemical sensitivities face this reality every time they decide to eat away from home. For these folks, the prospect of eating out can turn into a monumental quest at the end of which may lie disappointment, discomfort and outright danger. According to Health Canada’s latest numbers, food allergies affect as many as six per cent of young children and three to four per cent of adults. An often-cited 2015 study published in the Journal of Allergy and Clinical Immunology says 7.7 per cent of adults and 6.9 per cent of children report having at least one food allergy. In Canada, the 10 priority food allergens are peanuts, tree nuts (almonds, Brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachio nuts and walnuts), sesame seeds, milk, eggs, seafood (fish, crustaceans and shellfish), soy, wheat, sulphites (a food additive) and, more recently, mustard. A growing number of restaurants are catering to customers with special dietary needs. As these restaurants become more food allergy friendly, they appear on lists from websites like Allerdine.com, Godairyfree.com and Theceliacscene.com that have sprung up to help diners find a restaurant that can accommodate their dietary needs. The push to be food allergy friendly is at the root of a broader “free-from” movement that also encompasses customers’ other health concerns, their craving to get back to basics and desire to eat foods that reflect their ethical beliefs. Chains like A&W, Earls Kitchen, Pizza Hut and Pizza Nova are spending big

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Managing Editor Laura Aiken laiken@annexweb.com 416-522-1595 Editor Colleen Cross ccross@annexweb.com 519-428-3471 ext. 261

money to answer a demand for food that ticks the boxes of clean, natural or ethical. Whatever their goals and motivations, given the sheer number of companies making clean-label food a priority, it’s wise to step back and take a look at what’s driving these marketing campaigns. Whatever you call it – free-from, clean label – this broad trend seems to reflect people’s desire to live simpler lives and some have speculated it may be a reaction to the swift technological changes of the last 20 years. As independent pizzeria operators, you need to be aware of health conditions and dietary trends. You have a vested interest in finding affordable ingredients and ways to meet the very real needs of these underserved customers. You answered the call for vegetarian pizza years ago, and many of you offer gluten-free dishes. A growing number are exploring dairy-free and vegan-friendly options. Make it your business to learn more about these allergies, intolerances and dietary choices. Try introducing a specialty option, even if it’s just a feature of the week. Every time you expand your menu to meet a need, you remove a roadblock. When customers dine in groups, they make decisions based on inclusion. In other words, if one member of the group has a dietary restriction, the group will choose your pizzeria only if your menu can accommodate that member’s needs. It’s not only about customers missing out on your food; it’s also about your business missing out on potential customers. Make it easy for them to spend their money with you. •

Publisher Christine Livingstone clivingstone@annexweb.com 519-429-5173 888-599-2228 ext. 239 Account Coordinator Shannon Drumm sdrumm@annexweb.com 888-599-2228, ext. 219 Media Designer Emily Sun Circulation Manager Anita Madden amadden@annexbizmedia.com 416-442-5600 ext 3596 Group Publisher Martin McAnulty mmcanulty@annexweb.com Director of Soul/COO Sue Fredericks Mailing Address P.O. Box 530, 105 Donly Dr. S., Simcoe, ON N3Y 4N5 PUBLICATION MAIL AGREEMENT #40065710 Printed in Canada ISSN 1203-6838 Published seven times per year (Jan/Feb, Apr/May, Jun, Jul/Aug, Sept/Oct, Nov, Dec) by Annex Business Media Circulation email: lmalicdem@annexbizmedia.com Tel: 416-442-5600 ext. 3547 Fax: 416-510-5170 Mail: 80 Valleybrook Drive, Toronto, ON M3B 2S9 Subscription Rates Canada – 1 Year $ 19.00 (+ applicable tax) Best pricing (Can/USA/foreign) available online at www.canadianpizzamag.com 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.

Annex Privacy Officer privacy@annexbizmedia.com Tel: 800-668-2374 No part of the editorial content of this publication may be reprinted without the publisher’s written permission. ©2016 Annex Publishing and 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

@CdnPizzaMag facebook.com/CanadianPizzaMagazine

pizzabites Marketing panellists announced n all-star marketing panel of pizza operators and marketing pros will tackle the question of “How to get more bang for your budget” during the Canadian Pizza Show on Oct. 17. Joining us for this fun 11 a.m. session will be Diana Cline, partner with Diana’s Cucina and Lounge in Winnipeg; Hilary Drago, marketing co-ordinator for Pizzeria Libretto in Toronto; Tony Sabherwal, owner of Magic Oven in Toronto; Lesley Greenberg, vice-president of CCS Creative in Toronto; and Sandi Stoyan, owner of Mickey’s Pizza in Mississauga, Ont. The fifth annual show, sponsored by Saputo Foodservice, PizzaMaster distributed by Alfa Food Service and Stanislaus Food Products, will be held at the International Centre in Mississauga, Ont. Competitors in Canadian Pizza magazine’s Chef of the Year competition, sponsored by Saputo Foodservice, Moretti Forni and Escalon Premier Brands, will vie for top honours through one of two divisions: Pizza Napoletana or Open. There are 12 spots in each. Division winners will go head-to-head in a final showdown for the title of Chef of the Year. The junior division for chefs 14 to 17 years of age has eight spots, and the Great Pizza Box Fold-Off, for pizzeria staff 14 years and up, has 10 spots. Details may be found at www.canadianpizzamag.com/pizzashow.

Hilary Drago, Diana Cline, Tony Sabherwal and others will share marketing tips at the Canadian Pizza Show on Oct. 17.

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Topper’s Pizza in Collingwood recently hosted a pizza and craft beer pairing challenge designed to educate customers and stimulate creativity.

Topper’s holds pizza with craft beer pairing challenge opper’s Pizza recently held a pairing challenge that pitted pizza against pizza to determine the best fit for a flight of craft beers. The chain teamed up with local craft brewer Side Launch Brewery for the tasting event, held at Topper’s licensed location in Collingwood, Ont. A panel of six local media representatives were led through a crash course on pairing, culminating in judging on the best beer and pizza combination. Karen Trottola, director of marketing for Topper’s Pizza Canada, originally approached the craft brewery with the idea of a beer and pizza promotion, focusing on offering Side Launch beer at their Collingwood location. “We have some speciality pizzas that I thought would go well with their beer. It started as a promotion,” Trottola said. With the help of Side Launch staff, they

narrowed the selection to two pizzas per beer. “It was a lot of fun, our whole team came together to explore how well Topper’s Pizza specialty pizzas work with our beers,” said Chuck Galea, vice-president, sales and marketing, for Side Launch. A Side Launch representative walked the judges through the intricacies of the beers’ flavour notes, while Trottola described ingredients in the pizza. Four winning pairings were announced on the Topper’s Pizza Canada Facebook page: pale ale and Chipotle Chicken Florentine, dark lager and Margherita Pizza, wheat beer and Greek Pizza, and Mountain lager and Beef Meltdown. “The real draw for us was working with a local craft micro brewery,” Trottola said. “We had very positive feedback.” The event was so successful they are considering throwing a pizza and beer patio party this summer, Trottola said.

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pizzabites

Grano arso flour yields great grey crust photos uring our Flour Power Week in May, Carlo Raillo of Edmonton shared with our online readers some great photos he snapped of a crust he made using a toasted wheat grain flour called grano arso. “The flour has good protein content and also a large amount of mineral salts,” Raillo said. “It’s a great alternative to white flour for the health conscious. It pairs well with pork sausages, shellfish such as clams and mussels, as well as asparagus.” To make the crust, Raillo uses a technique called autolysis, or autolyse, that refers to the destruction of a cell by its own enzymes. “Autolysis allows you to take advantage of the self-evolution of the gluten characteristics,” he said, adding that it gives the dough a taste that’s stronger – a toasted hazelnut flavour and a slight coffee taste. Readers can find photos of the dough at different stages online at http://www.canadianpizzamag.com by searching for “Raillo shares toasted wheat grain crust tips.”

Fast-casual entrées have more calories than fast food, researchers find ieters looking to cut calories may believe it’s best to pick a fast-casual restaurant over a fast food chain, but new research from the University of South Carolina shows that may not be the best choice. According to researchers from the Arnold School of Public Health, entrées at fast-casual restaurants – a category that includes Chipotle and Panera Bread – have a higher average calorie count than those at fast food establishments, such as a McDonald’s. In research released May 11 in the Journal of the Academy of Nutrition and Dietetics, researchers Brie Turner-McGrievy, Danielle Schoffman and others showed an average meal at a fast-casual restaurant contains 200 more calories than a typical fast food meal. The fast-casual restaurants also have more high-calorie options on their menus than the fast food restaurants, researchers said in a news release. The researchers analyzed the menus at 34 fast food and 28 fast-casual restaurants, finding fast food entrées had an average of 760 calories per entrée compared with 561 for fast food entrées, they said in a news release. Also, a greater proportion of fastcasual restaurant entrées exceeded the median of 640 calories per entrée. Because there are so many ways to customize meals at both restaurants, the researchers counted the calories of what is considered a standard order. For example, with salads they used ranch dressing because it is the most popular. “We were surprised that there were higher calories at fastcasual restaurants, but one of the main takeaways from the paper is that there are a lot of high-calorie options at both kinds of restaurants,” said Schoffman, the lead researcher. The researchers did not look at nutritional profiles or any other source of food value beyond calorie count. The idea for the study originated because of questions Schoffman heard as she worked on her dissertation research study, during which she encouraged families to reduce their fast food consumption. She kept being asked, “Does Chipotle or Panera count as fast food?” The researchers hope further studies will look at such topics as nutritional values and other health benefits of certain foods. It’s possible, for example, that fast-casual restaurants may have higher diet quality, less sodium or more fibre. “A burger on a white bun may have fewer calories, but when you’re talking about cancer prevention or other chronic diseases, you have to look beyond calories,” Turner-McGrievy said. “We don’t want the message to be, ‘Go eat hamburgers and don’t eat guacamole and beans and brown rice.’ ”

For more news, visit www.canadianpizzamag.com. NEW ON THE WEB: Tune in to our first Tips & Techniques video, “Panzerotti vs. calzone,” featuring Roberto Vergalito of Roberto’s Pizza Passion in St. Catharines, Ont.

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the pizza chef

Recipe mapping to success Diana Cline

he last two columns I wrote for this magazine were about marketing as an independent operator. This is something I learned to do the hard way, meaning that I did it very badly in the beginning, copying the big guys on the block, thinking that would automatically lead me to good results. I couldn’t have been more wrong in that assumption. Luckily, I sought out mentors who taught me about direct response marketing, how to craft offers and campaigns, and how to track the results of the marketing piece. I learned to expect accountability from all my marketing. But just because I know these things now, doesn’t mean I am immune to repeating my mistakes. Have you ever caught yourself repeating a mistake from a lesson you’ve already learned? We are in the process of updating all of our menus at Diana’s Cucina and Lounge. That means our take-out menus, our lounge menus, our drink menus – all of them. We increased our prices last year and these menus were meant to update to current prices. It’s interesting to learn all about menu engineering: where the customer’s eye flows when they open your menu and where on the page to place your top sellers. It’s fun to switch up the format and to put new pizzas and appetizers on the menu. It’s even wonderful to have new pictures taken. But none of that work is where you should start when it comes to designing or updating a menu. It’s fun work and you can easily get swept up in the idea that all those changes will increase sales and customer counts and all your worries will be solved. But if you start with these tasks, you’ll be missing the most important step in your menu’s success. Overlooking this step almost

certainly creates many more problems million in annual sales and didn’t make than it solves, often building in a fatal a dime of profit because his menu prices flaw you will never recover from. Most didn’t cover the costs of his ingredients. He independents miss this step or rush to get didn’t start with the most important aspect menus created thinking they will do this of his menu first. step at a later time. But later never comes. Finally, after 15 years in business, we I almost repeated this very dire mistake did it right. We started at the beginning. in the process of updating “The definition of insanity all of our menus. I almost is doing the same things forgot to start at the beginover and over and expecting I know a guy ning, with the math. Nothdifferent results,” Albert who did $1.8 ing else matters unless the Einstein once said. And so, math works. for my own sanity, I delayed million in annual our own menu printing and What am I talking about? Recipe mapping. sales and didn’t went back to the beginning. Yes, I know it’s a lot of I built a new spreadsheet make a dime of and mapped out each recipe work. It’s numbers, measurements and portioning as it was intended to be profit. – all the stuff that none of made, with an updated cost us “creative types” really per ingredient. want to work on. But the Turns out we almost lack of knowledge about true costs is what went ahead with ordering a huge number causes most operators to go out of busi- of printed menus that underpriced our ness. It’s not lack of sales; rather, it’s a lack large pizzas. Imagine if I had rushed ahead of accountability for the sales you do. with the printing and mailing of these Most independents get into business, menus. All of my team members would be get menus printed, get inventory and start working so hard, and at the end of the day, bringing in sales. How do most decide on there wouldn’t be anything extra for them what prices they charge? Well, they Google – and absolutely nothing for me except it, or they get a copy of the big guys’ menu unpaid bills. I don’t know about you, but and decide to be a dollar cheaper. On ev- I chose this business as a way to earn my erything. This is all very exciting, except living. Not to fail at, but to succeed in. that when there is no money left in the Good thing I remembered to start at bank account to pay rent, hydro, suppliers the beginning, with the math. • and even wages, these same independents Cline is a two-time Canadian Pizza magazine Chef believe the way to success is to increase Diana of the Year champion, internationally recognized gourmet sales. But that’s false thinking, because if pizzaiolo, partner with Diana’s Cucina & Lounge in and a director for the CRFA [now Restauyour menu prices don’t cover your recipe Winnipeg rants Canada] from 2009-2013. In addition to creating costs, then it doesn’t matter how high your award-winning recipes, Diana is also a consultant to other owner/operators in menu development, creating sales climb: there still won’t be any money pizzeria systems to run a pizzeria on autopilot, along with marketleft in the bank for your rent, hydro and ing and positioning to help operators grow their businesses and strategically. She is available for consulting wages. It happens more often than you effectively on a limited basis. For more information, contact her at might think. I know a guy who did $1.8 dianaslcline@gmail.com.

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marketing insights

Cyber human resources Michelle Brisebois

have a confession to make. I can’t be separated from my iPhone and there’s even a word for it: nomophobia. I’m apparently in good company because the research shows 70 per cent of women and 61 per cent of men worry about losing their mobile devices. Nomophobia is one affliction that decreases with age because the research also shows 77 per cent of 18- to 24-year-olds are uncomfortable after being separated from their phones for just minutes. If you run a business with a workforce made up mainly of younger employees, nomophobia is a problem because the need to constantly check in with the device gets in the way of work. Then there’s the issue of how employees represent the company on social media outside of work. This is new territory for human resource policy, raising a question: just how far into cyberspace does the employment contract go? The use of company time to have personal conversations is as old as the phone itself, but it’s grown bigger now that most people have a mobile phone and can quickly text. Some companies insist phones be left in lockers or purses. Others ask employees to use good judgment and text only if necessary and then only in a secluded area. Given the angst likely to arise from separation from the device, having a designated location and even break time where texting is allowed is probably the wisest path to take. Texting distracts your employee from the customer and while you’re paying that employee to take care of the customer, anything that gets in the way of that should be eliminated. Have a policy in writing and be diligent about enforcing it. My Apple Watch allows me to tap the pre-typed response “can’t talk right now” so I can answer texts during meetings

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without being distracted while hunched over a phone typing a response. As these types of devices become more prevalent, responding will become more discreet and faster. As much as you may loathe the fact employees are glued to their devices, a phone comes in handy when you have to call someone in at the last minute because you’re short-staffed. In years gone by, one would have prayed an employee was home or left a message on an answering machine. Now you can connect with ease. While use of technology on the job is an obvious area needing guidelines, you should also clarify your policy regarding cyberspace and its impact on your business. For those who’ve never known a world without the Internet, letting it all hang out on Facebook, Twitter or Instagram can seem like a human right and not an area of concern. Labour law has been very clear in determining that businesses can take issue with any activity carried out by an employee on social media that is seen to damage their brand or contribute to a toxic workplace. If any employee posts to Facebook confidential information or derogatory comments pertaining to an employer or co-worker, the company has grounds to discipline that employee. While one may consider their Facebook page to be private, the law deems these sites public enough that employees need to be discreet. Even if the employee is expressing a personal opinion about a topic not related to work, if they identify their employer on their page, it can have big repercussions on their employment. A recent high-profile example of this involved an employee of Mr. Big & Tall Menswear. The male employee posted comments on a Facebook memorial wall for 15-year-old Amanda Todd following her suicide. His comments indicated he was glad she had

taken her life. His Facebook account clearly indicated he worked for Mr. Big & Tall Menswear and so he was terminated from his employment. Another area of cyberspace employers need to defend is LinkedIn. The social networking site specializes in employment networking; therefore, companies have a vested interest in how they are portrayed on the site. Employers should ensure employees don’t post sensitive information about sales data or cast the employer in a negative light. An employee’s resumé that says “Took over failing restaurant operations and grew sales from $200K to $250K” reveals way more than you would want to reveal about your business. If employees are to endorse one another, it would be wise to ensure their activities don’t put you in a compromising position. If a manager dismisses an employee and then proceeds to give them a very positive endorsement on LinkedIn, their act of generosity could give the dismissed employee grounds for challenging the decision. You should also state in your policy that employees who’ve left your employment must change their LinkedIn profile to reflect the fact they no longer work for you. It could be a problem if someone still claims to be your restaurant manager two years after you’ve dismissed them for bad behaviour. Technology is here to stay and will continue to be a factor in the employment contract. Assess what issues you may have, create formal policy, communicate it to your team and manage the risk – but embrace reality and work with it. It’s a brave new world out there and it will continue to evolve at warp speed ahead. • Michelle Brisebois is a marketing professional with experience in the food, pharmaceutical and financial services industries. She specializes in brand strategies.

www.wowoven.com

Contact your local repesentative to arrange a demonstration MARITIME PROVINCES Flanagan Agencies, Inc. Moncton, New Brunswick 506.387.8757 Fax: 506.387.8750 sales@fai.ca

QUEBEC Distex M&M, Inc. St. Laurent (Quebec) 514.382.3620 Fax: 514.382.7837 info@distex.ca

ONTARIO Distex M&M, Inc. 905.565.5992 or 1-800.645-7324 Fax: 905.565.5992 info@distex.ca

MANITOBA and SASKATCHEWAN Simpson Wilson Ltd. Winnipeg, Manitoba 204.632.6941 or 1-800.342.3626 Fax: 204.633.9254 cam@simpsonwilson.com

ALBERTA Bert Johnson Ent., Ltd. (BJE) Calgary, Alberta 403.870.4763 Fax: 403.287.7788 Calgary: dave@bje.cc Alberta: erin@bje.cc

BRITISH COLUMBIA Distex M&M, Inc. Port Moody, BC 778.989.3620 cvandenhoven@distex.ca

making dough with Diane

Six tips for successful catering Diane Chiasson

t is an obvious step as a pizzeria to offer catering of your menu, but there are a lot of chefs, individuals and restaurants – including many big restaurant chains – all doing the same. What should you do to differentiate yourself from this crowd and successfully market your catering menu? Here are six tips to help you cater better.

1. DEDICATE STAFF AND TIME TO PROMOTING YOUR FUNCTIONS It is important not to start a catering operation half-heartedly. Even though it may seem easy to expand into catering as a restaurant owner, to be successful, it is important to put time and energy into actually promoting and marketing your pizzeria’s catering function. It will be hard to do this properly if you do not have dedicated time or staff assigned to this. The other points of this article illustrate just how much “sweat” is actually involved in building the relationships that will drive your catering business forward. 2. BE PERSONAL WITH CLIENTELE Connecting with people is the key to your success and finding ways to impress people is vitally important. Networking with wedding planners, golf clubs, sports clubs, exhibition centres and bridal shops, to name but a few, may seem obvious but it is such an essential component of your business. This means you have to visit businesses, introduce yourself and tell them what you have to offer. Ask to leave your cards or menus in their shops; offer to give a discount to their clients if they refer you. 3. LET THEM TASTE YOUR FOOD Don’t just meet people, go one step further and use your food to get into the minds

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and stomachs of local businesses by taking some of your food along and letting them sample what you’re capable of. Freebies can make a big difference when selling your catering. People are far more likely to remember you, especially if your food is delicious. Reach out to the corporate community with tasting events. Create a small and intimate tasting with 10 or more really good and qualified leads and make a major impression through your exemplary food and service. Make this a regular event that you plan for and organize, and make it a major part of your marketing strategy. 4. TARGET KEY EXPANSION AREAS Want to book more weddings? Be where weddings are planned: at wedding expos. This is a great way to meet directly with couples actively seeking companies to help them plan their weddings. Expos are also great places to create partnerships with other event and wedding industry professionals. For the corporate sector, law offices, ad agencies and financial institutions all have long hours with staff working continually on projects where meal breaks can be too much of an interruption. Visit these potential clients in your area and hand out your menu, along with a coupon for a free meal, or invite the receptionist or office manager to sample your lunch catering menu. Try to get your menu in front of the person who will make decisions about office orders. Don’t neglect the consumer market. Apart from weddings, there is a lot of potential for you to be successful with family reunions, graduations, bar mitzvahs, picnics and birthdays. Sending local mailers out to affluent areas with menus and service details is a catering business necessity.

5. CREATE A DISTINCTIVE BRAND AND IMAGE Branding is key to helping you differentiate your catering offering from everything else that is out there. Look at how food trucks do this with bright, sophisticated graphics or niche foods. The other day I saw a Sushitto truck (offering sushi and burrito combinations!). Your catering function must give people the impression of style and excellence and stay in the minds of your clientele. This should be reflected in your menus, mailers, brochures, letterhead and other print items. A catering business should look amazing, from the food you present to the letter you send out to a client. Unless you are also a graphic design genius, make sure you get your logo and brand image designed by a professional. It will pay off in the long run. 6. CREATE SOCIAL MEDIA CONTENT The key to successful social media marketing is to create content, rather than to market directly. Engage potential customers with stories about your pizzeria restaurant or why you offer catering on your website and social media channels. Then go one step further and add your content to online communities that align with your customers’ profiles. There is a lot you can do to promote your catering business. The important thing is to put the time into it, develop a marketing plan and actually do some of the things you identify as important so that it does become successful. • Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been helping foodservice, hospitality and retail operators increase sales for over 25 years by providing 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

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feature

Return on technology

Which tech tools are right for your pizzeria? We weigh costs and benefits to help you decide. BY MICHELLE BRISEBOIS

hen singer Adele released her much-anticipated music video, Hello, there was the expected buzz about the song and the production. What wasn’t expected was the chatter about the fact she called her long-lost love on a flip cellphone. Good heavens! Flip phones haven’t been in vogue for 10 years. It’s a reminder of how quickly technology becomes obsolete. Investing in technological tools can be seductive because there are so many solutions with so many bells and whistles. It’s important to look at those bells and whistles with a discriminating eye and ask, “So what?” Return on investment, or ROI, is about gauging how quickly you make back the money you spent to upgrade your systems. There are no rule books to help businesses choose where to invest their technology dollars, and what’s a good spend for one restaurant may not be for another. Expensive solutions may not have as much impact as less expensive options, so you’ll need to look at the cost not only for the technology but also for the labour required to manage it. To help narrow the field for you, we’ve compiled a list of common tech tools and a high-level cost-benefit review.

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POINT-OF-SALE SOFTWARE Today’s POS systems allow operators to integrate various parts of their business with their sales to offer a wealth of business intelligence. It’s great to get excited about the prospect of graphing your sales related to any number of other factors, but if you aren’t a data wonk who loves analysis, then your concerns will be much more practical. When looking at a new POS system, find out which other similar businesses use the same system. Ask for references from operators already using the system so you can speak to someone who’s worked through the glitches. What is the failure rate of the system per month? What kind of tech support is offered and is there support during your hours of operation? Restaurants aren’t nine-to-five operations so make sure the support isn’t nine-to-five. Advantages: Customer experience is enhanced and you have an easy way to look at business trends to grow your top and bottom lines. Cost-benefit: A POS system is a significant investment with a typical lifespan of five to seven years, but if the system will allow you to cut costs by even just three per cent per year, you could pay back the new system within three years

trend watchers feel the Canadian market is poised to have this payment system take off. IDC (International Data Corporation) Canada reports about 44 per cent of the total smartphone market in Canada conHANDHELD POINT-OF-SALE Call it “cash register 2.0” but mobile de- sists of iPhones. Canada also has a thriving vices such as handheld card readers and tap-and-go payments infrastructure. In tablets are increasingly replacing the October 2015, Moneris reported 85 per notepad tableside when servers take a cent of its merchants would be able to acdiner’s order. The technology offers in- cept Apple Pay and that for the first two quarters of 2015 between stant communication from 10 and 20 per cent of all table to kitchen and can domestic transactions on even facilitate tableside What’s a good its systems took place via payment with the credit spend for one contactless methods. card staying within view of Advantages: Customer the customer at all times. restaurant experience is enhanced Drinks are being prepared through speed of transacwhile the server is still at may not be for tion and increased security the table and the starters another. because digital wallets are are in process too. A second more secure than tap-anddrink is more likely since pay cards. More flexibility the customer received the in payment capabilities first one quickly, and errors from re-entering orders after recording makes you merchant of choice for custhem on a notepad (or by memory) table- tomers who prefer a wider array of payside should decrease. Make sure the guest ment options. Nirvana will come as digital experience is still warm and welcoming. loyalty cards integrate with the digital The device is a tool rather than the main wallet, allowing you to push offers quickly and in a targeted manner. focus. Cost-benefit: For the price of a new Advantages: Customer experience is enhanced and you can increase the aver- terminal to take NFC payments, you can age cheque and turn more tables by in- be in the game with relatively few costs. Mobile payment is a few years away from creasing the speed of service. Cost-benefit: If an average table is being mainstream. IDC Canada analyst worth $50 and that increases to $55 (from Robert Smyth believes getting to a point that second drink), and you can turn just where half of payments are made by motwo or three more tables an evening, then bile device is a few years away yet. “When you could add hundreds of dollars to your looking at what is needed, what progress revenue each week. If order errors de- has been made and where we are today, 2019 still looks like a reasonable date if crease then food costs will as well. you are looking at over 50 per cent of online and POS payments being made using TAP AND PAY/MOBILE WALLET Credit and debit cards have been common- mobile devices as being mainstream,” he place for many years now but a technology confirms. known as near-field communication, or NFC, allows a customer to simply “tap” WEBSITE REFRESH, SEARCH the card on an electronic reader and OPTIMIZATION AND MOBILE make a payment without having to insert FRIENDLY a card, punch in a security code or wait Your website doesn’t need to be for a connection. Digital wallets such as complicated but it does need to make it Apple Pay, Samsung Pay and Android Pay easy for customers to see your menu. Try allow the user to scan their smartphone or to avoid having the menu as a PDF that wristwatch to make the payment. Apple the customer must download. A PDF may Pay has just launched in Canada and be easier for you and your web developer just from cost savings. If the new system allows you to grow by a few percentage points, payback is even faster.

JULY/AUGUST 2016 pizza 19

feature but it’s not easier for the consumer. A menu integrated into the site design will show it to best advantage. According to research by Chadwick Martin Bailey, 80 per cent of consumers think it’s important to see a menu before they dine at a restaurant. As of April 2015, Google algorithms were changed to favour mobile-friendly websites. Should your website not be mobile friendly or responsive, it will start to fall in the search rankings. Any website that doesn’t show up on the first page of search results stands very little chance of being viewed. Advantages: Customer experience is enhanced and you acquire more customers by being at the top of the search results. Cost-benefit: Websites are the new Yellow Pages. Whatever budget you have traditionally allocated to flyers, phone book ads and other media can largely be reallocated to website development and maintenance. YOUR OWN APP Apps are small software programs that have a very narrow focus and therefore can have a specialized purpose. You can push special offers, communicate new menu items and offer a streamlined online ordering experience. Before setting out to create your own app, it would be a good idea to look at the apps already offered under the heading of “pizza” in the iTunes App Store. Advantages: Customer experience is enhanced and you control the interaction with your brand holistically.

Cost-benefit: Development costs vary depending on how complicated an app you want. You need to develop different apps for different mobile platforms to capture all of the market. How many of your customers will really download the app and use it regularly? Apps are becoming like loyalty cards – many businesses have one and they are cluttering the customers’ smartphone screens. Research suggests apps are typically downloaded and discarded quickly. A report by AppsFlyer indicates most apps are not retained for even one full day: 29.1 per cent of apps downloaded by Android users were kept for at least a day while 25.5 per cent of apps downloaded to iOS-based devices were kept for less than a day. Thirty days after download, only 3.3 per cent of Android apps and 3.2 per cent of iOS apps were still being actively used. You may be wiser to tag onto industry apps like DoorDash and UberEATS instead. Take a critical eye to technological investments, but do invest. Every new solution gives you opportunity to grow. To stand still is to be passed by those who keep in stride with consumers craving flexibility and ease in their business transactions. As Einstein pointed out, “If at first the idea is not absurd, then there will be no hope for it.” • Michelle Brisebois is a marketing professional with experience in the food, pharmaceutical and financial services industries. She specializes in brand strategies.

THE PIZZA BIBLE Everyone loves pizza! From fluffy Sicilian pan pizza to classic Neapolitan margherita with authentic charred edges, and from Chicago deep-dish to cracker-thin, the pizza spectrum is wide and wonderful, with something to suit every mood and occasion. And with so many fabulous types of pie, why commit to just one style? The Pizza Bible is a complete master class in making delicious, perfect, pizzeria-style pizza, with more than seventy-five recipes covering every style you know and love, as well as those you’ve yet to fall in love with. Pizzaiolo and eleven-time world pizza champion Tony Gemignani shares all his insider secrets for making amazing pizza. With The Pizza Bible, you’ll learn the ins and outs of starters, making dough, assembly, toppings, and baking, how to rig your oven to make pizza like the pros, and all the tips and tricks that elevate pizza-making into a craft.

20 pizza JULY/AUGUST 2016 pizza book julyaug 15.indd 1

2016-06-24 3:06 PM

new products

Lindsay Olive Company has made changes to its Reclose-

Manifesto cookies are GMO-, additive-free

ables line of resealable bowls of pitted black olives. The changes are aimed at both saving costs for operators and making the containers convenient for customers as side

Sweet Street Manifesto Cookies are GMO-free, additive-free and contain dairy that is hormone-free. All suppliers have ongoing sustainability programs with farmers, the company said. All soy

Black olives handy as side dishes

dishes. The company offers 5 oz. bowls of either large or small olives and 5.5 oz. bowls of sliced olives. Olives may now be

lecithin is identity-preserved from GMO-free soy, all eggs are cage-free and palm oil is or-

shipped in smaller six-pack cases to save on costs. www.lindsayolives.com

ganic and certified sustainable. The chocolate is made with cane sugar (changed from those previously made with beet sugar).

Naples Drizzle finishing oils contain Chilean peppers Naples Drizzle oils and hot sauces are made with extra virgin olive oil, red peppers, chipotle peppers and sea salt. The oils, which contain no artificial flavours, colours or preservatives, are available in medium and hot red pepper and chipotle pepper flavours, company representatives said. A small 24 mL bottle contains two to four drizzles and is designed to top a pizza of 11 to 14 inches. The large 240 mL bottle’s dual-flow spout is designed to release the perfect amount of oil. The small bottles are intended for display at pizzerias’ POS locations on a 12-bottle display rack designed by the company, adding another revenue source for owners. “Our small bottles will be an add-on item, as customers are paying their bills,” general manager Davey Parker said. “Customers will see the display rack as they go through the line, and those customers who like heat on their pizzas will have a strong curiosity to give it a try.” Naples Drizzle’s finishing oils are different from other “infused” oils, Parker said, in that they actually contain the peppers mixed with the oils. www.naplesdrizzle.com

Flavours include Salted Caramel Crunch, Sandy’s Chocolate Chunk with Pretzel, Snickerdoodle, Just Chocolate and Lemon Blueberry. The dough is available through distributors in Canada or by contacting intlsales@sweetstreet.com. www.sweetstreet.com

Hot holding cabinets tap into ready-to-go trend

FryerGate’s fryer safety cover is designed to protect em-

Cres Cor has developed two types of hot holding cabinets with quick service and catering functions in mind. According to the company, hot holding cabinets cook food well before meal-time rush periods, produce food in higher volume, reduce product handling and waste, eliminate spikes in production and maintain controlled temperatures for food safety. Cres Cor’s H-137 series heated cabinets come in several durable, insulated models and sizes. While each model in the series has its own configurations and performance output, all models feature efficient heating systems to maintain the right combination of heat and humidity to properly hold products, the company said in a press release. Wattage ranges from 1,000, 1,500, and 2,000 are available, as are full-size, half-size, three-quarter-size and under-counter footprint models. Features include stainless steel construction with a reinforced internal base, control panels with easy-to-read thermometers, and Dutch doors

ployees from burns and injuries without slowing down the cooking process. Once staff activate the unlocking mech-

with such options as field reversible, self-closing hinges, antimicrobial latches and silicone door gaskets.

FryerGate safety cover and guards help reduce risk

anism, the spring-loaded trap doors allow baskets to drop

The cabinets accommodate several pan sizes and Cres Cor’s Aqua-

through the doors seamlessly, fry the food normally and spring-lock shut behind as the baskets rise up from the fryer vat to prevent objects or body parts from entering the fryer.

Temp system helps maintain optimum food texture through continuous monitoring of temperature and humidity. The company’s HotCube3 heated hot cabinet allows

The company’s oil guards, which clip onto any standard fryer basket, are designed to prevent scalding oil from splashing onto hands and arms when fryer baskets are dropped into the oil and to stop scalding oil from

users to hold food safely indoors or outdoors, with or without a cord. The three-quarter-size holding cabinet may be used indoors with standard 120-volt electric,

coming over the handle during basket shaking. The covers are designed to reduce accumulation of oil in front of the

then unplugged and used outdoors via a new propane fuel hybrid heat system (8,700 BTU) that maintains

fryer – a common cause of slip-and-fall incidents. FryerGate also has a guard designed to help prevent injuries caused by

safe holding temps of up to 93 C (200 F). The rugged unit, which has a 1500-watt heating

employees slipping, falling and chasing objects that fall into a fryer. The design is meant to prevent accidents caused by staff cleaning around the top of the fryer and burns caused by oil splashing back when the basket

system, can transport a variety of foods and can hold up to 22 steam pans or 11 sheet pans. www.crescor.com

hook is missed. www.fryergate.com

For more of what’s new, visit www.canadianpizzamag.com > New Products

JULY/AUGUST 2016 pizza 21

profile

Q-and-A with Chef Carlo One of Canada’s most innovative chefs shares some of what he’s learned over 16 years in the pizza business BY COLLEEN CROSS

Carlo Raillo adds a finishing touch of mascarpone cheese to his Pumpkin Pie Pizza during the Canadian Pizza magazine Chef of the Year competition in October 2015.

arlo Raillo came to Canada from Italy almost five years ago and brought with him a passion for pizza. Raillo has twice been Canadian Pizza magazine Chef of the Year, first with a breakfast pie and then with a latté-inspired dessert pizza. Last October, he won our special Champion of Champions Challenge at the 2015 Canadian Pizza Show after presenting a delightful seasonal Pumpkin Pie Pizza. Ever the innovator, Raillo says he is intrigued to work with new ingredients such as hemp, multi-grain flour and other flavoured flours. Here he shares some of what he’s learned over 16 years in the pizza business. Canadian Pizza: What did you find most challenging about making your award-winning Pumpkin Pie Pizza?

22 pizza JULY/AUGUST 2016

Carlo Raillo: It’s difficult to get the right consistency using the pumpkin since it is a moist ingredient. You don’t want to overcompensate and have a dry dough or a dough that has no flavour. It’s important to get a balance between texture and maintaining flavour. CP: Do you get requests for specialty “clean-label” ingredients such as glutenfree, organic, hormone-free and nonGMO? How are you incorporating some of these ingredients into your dishes? CR: The biggest thing lately is glutenfree, but when I do sample doughs like the whole-grain dough or the grano arso [smoked wheat] dough, people go crazy. Everyone wants to eat pizza and not feel guilty. So when they find a way to get those extra nutrients, they take it! CP: What inspires you to create a pizza?

CR: I’m competitive in all things. It started with being competitive in sports and now it has translated to me being competitive with my pizza. I like to be good at everything, so when someone tells me something can’t be done, I will find a way to do it. I like tradition, but I also like trying to break the barriers and be the first to create something new. CP: Which trend do you see growing in the near future? CR: Healthy dough options that taste great but are packed full of nutrients. I like being able to adapt pizza to different diets, such as vegan and gluten-free. CP: What’s next? Is there an ingredient you’d like to build a pizza around? CR: I’m excited to see if we will have ginger flour available soon. I can only imagine selling pizza not just for the love of eating pizza but also for its benefits.

Pumpkin Pie Pizza Carlo Raillo presented this delightful seasonal pizza to judges at our special Champion of Champions Challenge at last year’s Canadian Pizza Show. To create it, Raillo took a traditional Napoletana pizza dough and added pumpkin purée to give it a seasonal flair. The pizza is meant to be cooked in a wood-burning oven to give it an added smoky flavour, he says.

INGREDIENTS

The Pumpkin Pie Pizza is meant to be cooked in a wood-burning oven to give it a smoky flavour, Raillo says.

Crust: • Pumpkin dough

TECHNIQUE The dough goes into the oven with just the

The crust is the part that will carry the most flavour from the pumpkin, but in the middle

Toppings: • Buffalo mozzarella

buffalo mozzarella on top of it. A delicate mascarpone, ricotta, and boiled potato

you will taste the sweetness of the cheese blend and the smoky, salty taste of the speck.

• Ricotta mixed with mascarpone and boiled potato • Cherry tomatoes • Speck • Zucchini • Shaved Parmigiano-Reggiano cheese • Balsamic vinegar

combination is then added. Next come cherry tomatoes oven-roasted with basil, followed by a salty speck to balance out the creaminess of the ricotta. To finish it off, the pizza may be garnished with a crispy zucchini strip, shaved Parmesan and a splash of balsamic glaze.

The crunchy zucchini and exploding sweetness of the oven-cooked cherry tomatoes create a nice combination to appeal to the senses. “By adding pumpkin to the dough, we are just hitting the tip of the iceberg of options, eventually offering doughs that include hemp and other grains as well,” Raillo says. •

TASTE THE

TRADITION

Manufacturers and Distributors of Italian Specialty Cheeses and Food Products

gaylea.com • 1-800-268-0508 • salernodairy.com JULY/AUGUST 2016 pizza 23

feature

POS update Five industry suppliers weigh in on point-of-sale features and trends BY COLLEEN CROSS

he point-of-sale (POS) software market is constantly evolving. With that in mind, Canadian Pizza checked in with suppliers to find out what features they are working on and what trends they are seeing in POS software. Signature Systems of Warminster, Penn., is targeting smaller, independent restaurants with its PDQ software. “If you’re a mom-and-pop pizzeria, you are everything. We realize the margins are small and we try to give independents the tools they need,” says Larry Fiel, director of marketing and communications for Signature Systems. Speed of operation, highly customizable menus and enhanced security are among the software’s key features. “In such a hectic environment, it has to be fast,” Fiel says of point-of-sale systems. Speed relates to a system’s database and algorithms, he adds. The software includes a security package that meets the payment application data security standard (PA-DSS). This standard keeps both payment data and back-office data out of scope, Fiel says. He likens this feature to “closing the back door” on your restaurant. One focus for tablet-friendly ShopKeep is simultaneous back-office reporting, Etie Hertz, senior vice-president of payments, tells us. The New York company manufactures two types of restaurant software: ShopKeep, which caters to fast-casual and quick-service pizzerias, and Ambur, which is a more comprehensive solution for pizzerias that are also full-service restaurants. ShopKeep gives users the ability to see a customer’s purchase history and access to opt-in information that can help restaurants foster relationships and tailor future marketing and promotions, Hertz says. Ambur has a new feature that allows

24 pizza JULY/AUGUST 2016

Among the POS trends picking up speed are integration with third-party applications such as delivery services, and making full, creative use of system features.

operators to view back office reports simultaneously from multiple brick-andmortar locations at once, Hertz says. “Ambur’s back-office solution includes the ability to view your sales and track revenue, as well as run reports on inventory and top selling items in real time, as well as past history. Merchants can also manage staff and view customer purchase history, as well as information customers opt in to share. Ambur stores this information in the cloud, so the data can be viewed on multiple devices and locations.” SpeedLine Solutions, out of Abbotsford, B.C., specializes in pizza and delivery. The company’s POS software most recently integrated with March Networks’ video surveillance software and Chowly’s third-party ordering software. The video surveillance feature lets operators see

what’s happening in real time, making it easier to find theft and fraud incidents more efficiently and conduct investigations faster, says Jennifer Wiebe, marketing manager for SpeedLine. “If operators want to see what’s happening when there is a void or when a coupon is applied after a ticket is already closed, they can log in and see the video at that exact time,” Wiebe says. SpeedLine works with Chowly to allow pizzerias to receive orders from thirdparty ordering sites directly into the pointof-sale system. This feature is meant to “eliminate the time-consuming and error-prone task of re-entering orders from popular restaurant aggregator sites such as GrubHub and Eat 24 into the point-of-sale system,” SpeedLine said in a news release.

The company also just released a visual dispatch, mapping and driver navigation system called LiveMaps, designed to improve mapping speed, accuracy and analytics with an eye to lowering food costs. It is updated continuously with new streets and developments. SpeedLine, which currently works with loyalty program providers Paytronix and Mercury/Vantiv, has plans down the road to create an interface that would allow more loyalty providers to connect directly to its POS software. TouchBistro came into the market six years ago with an iPad POS system that features custom pizza modifiers and cloud reporting. The New York City-based company, which has an office in Toronto, offers low-cost, no-contract subscriptions. “Customers like the delivery features with maps. When someone calls, the system, which is synced with Google Maps, looks up your location,” Alex Barrotti, chief executive officer of TouchBistro, says. “People find the cost appealing (about $250), the fact the software is updated constantly and that support goes late into the evening, as late as 2 a.m.” “TouchBistro has modifiers for half and whole toppings, delivery maps with generated routes, and support for both integrated and non-integrated payment processors,” Barrotti says. PixelPoint, manufactured by ParTech, includes all modules in one piece of software. Users can then add delivery zone charges, kitchen video monitors, recipe maintenance and printing, says Don J. Smith, sales manager at POS Canada, in Mississauga, Ont., which sells the software. Smith also sees more and more small, independent pizzerias charging for delivery – a feature the software provides. “You apply automatic zone charges into the software, so operators can then build their delivery zones and the charges are automatically attached,” he says. TRENDS Among the trends picking up speed are integrations with thirdparty applications and making full, creative use of system features. Wiebe sees aggregator websites such as GrubHub as an important sales channel. “Though they tend to charge more than other online ordering providers, in these markets, third-party sites attract a lot of new customers,” she says. “Online ordering is getting bigger in general, with more than half of orders coming in online,” she adds. Fiel agrees. He sees debit at the door, tablets, self-ordering kiosks, EMV chip technology and online ordering as areas set to take off. “The market continues to become more crowded and the bar gets higher and higher and so it is not sufficient to offer a solid iPad-based point of sale system anymore,” Hertz says. “Instead it’s important you offer a variety of services so merchants can get everything they need from one source . . . integrated software, hardware, payments and gift cards. I think we will see some consolidation between different smaller players to create more comprehensive services.” “Restaurants are asking for integration between different apps,” Barrotti says. “We’re getting requests for robust inventory management and control. We prioritize them based on how often we hear each request. We integrate with applications like Quick-

Books for accounting, 7shifts for scheduling and also Avero for reporting, which we are rolling out soon.” “Also, the tablet has become more commonplace and is much more accepted. When we started, people thought the tablet was a little gimmicky, but now they realize it’s a real solution,” he says. “Right now POS has become very mature. It’s now become a matter of ‘how do we get our customers to use the tools that are already there?’ so they can really see return on their investment,” Smith says. “More and more are trying to give customers incentive to order more frequently. The software can do that,” he says. Smith says pizzerias approach his company with scenarios and uses for the software they didn’t foresee. One such scenario is the need to accommodate special diets. “Restaurants are actually inputting into their recipes what ingredients are actually in their food and printing them out and giving them to customers,” he says. “Young employees are being asked, ‘Does this contain this and does this contain that?’ If the POS system is set up to answer just that question, it can put customers’ minds at ease. The ability to deliver the recipe to them is becoming more and more prevalent.” All suppliers provide training and agree after-sales service is an important factor to consider when choosing a POS system. “That’s where organizations are shaking themselves out these days,” Smith says. “It comes down to who’s answering the phone and how fast an owner can get back to doing what they need to do.” •

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JULY/AUGUST 2016 pizza 25

buyers guide

2016 BUYERS GUIDE

& MANUFACTURERS DIRECTORY Alphabetical listings of manufacturers, suppliers and distributors of equipment, ingredients and supplies to the Canadian pizza industry

ADM MILLING COMPANY 7585 Danbro Crescent Mississauga, ON L5N 6P9 Tel: 905-819-7000 Fax: 905-819-9768 E-mail: info.cdnmill@adm.com Website: www.adm.com Main Products: Industry leader for your flour supply and pizza mix. Custom blends available and a wide variety of bakery mixes. Give your customers your best. ADM Feeding your Food Business.

AGROPUR, CHEESE & INGREDIENTS DIVISION 101 Boulevard Roland-Therrien, Longueuil, QC J4H 4B9 Tel: 514-856-2113 Fax: 450-646-5046 E-mail: Jean-Philippe.Leblanc@ Agropur.com Website: agropur.com Main Products: Agropur serves consumers with outstanding reliability, providing them with a complete line of dairy products. We offer a wide variety of cheese products offered as blocks, shreds and slices.

ARDENT MILLS ULC 235 Nugget Court Brampton, ON L6T 5H4 Tel: 905-494-2600 Fax: 905-494-2607 E-mail: elaine.odoherty@ ardentmills.com Website: www.ardentmills.ca Main Products: Ardent Mills offers the industry’s broadest range of flours, mixes, blends and specialty products, customized to meet your needs and backed by unrivaled technical support, customer service and supply assurance.

BURKE CORPORATION 1516 South D Avenue, PO Box 209 Nevada, IA 50201 Tel: 515-382-3575 Toll-Free: 1-800-654-1152 E-mail: sales_info@burkecorp.com Website: www.BurkeCorp.com Main Products: Fully cooked meat toppings & fillings – Hand-Pinched Style® toppings, Italian sausage, beef & pork toppings, meatballs, bacon pieces, Mexican-style crumbles, chorizo-style toppings, andouille sausage, sausage links.

ARLA FOODS CANADA INC. 122 Rayette Road Concord, ON L4K 2G9 Tel: 905-669-9676 ext. 412 Fax: 905-669-4110 E-mail: john.lillicrap@arlafoods.com Website: www.arlafoods.com Main Products: One of Canada’s largest manufacturers and importers of specialty cheese under the Castello, TreStelle, Apetina and Dofino Brands.

CHECK CORPORATION 1800 Stephenson Hwy. Troy, MI 48083 Tel: 248-680-2323 Fax: 248-680-2326 E-mail: rlarpenteur@checkcorp.com Website: www.hotbag.com Main Products: Electric HOTBAGS keep the contents oven-hot from the store, right to the customer’s door.

#1 IPAD POS FOR PIZZERIAS 1-888-992-9602

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26 pizza JULY/AUGUST 2016

CONTINENTAL FOOD PROD. INC. 112 Ferrier Street Markham, ON L3R 2Z5 Tel: 905-513-9690 Fax: 905-513-9174 E-mail: anthony@continentalfoods.ca Website: www.continentalfoods.ca

COVERTEX PIZZA BAGS 2021 Williams Parkway, Unit 10 Brampton, ON L6S 5P4 Tel: 800-968-2310 E-mail: sales@covertexcorp.com Website: www.covertexcorp.com Main Products: Located in Ontario since 1978, we are your best source for Pizza bags and food delivery bags. Please give us a call.

FINICA FOOD SPECIALTIES LTD 65 Superior Blvd Mississauga, ON L5T2X9 Tel: 905-696-2770 Fax: 905-696-7240 E-mail: ctos@finica.on.ca Website: www.finica.com Main Products: Imported Cheese & Grocery Specialists. CELEBRITY Goat cheese, ZERTO fresh mozzarella & other specialty cheeses. From Italy: MENU sauces & Vegetables, PIVETTI “00” flour, FRUTTO D’ITALIA olives, Sweety Drop peppers. FOODTOOLS INC. 190 Veterans Boulevard South Haven, MI 49090 Tel: 269-637-9969 Fax: 269-637-1619 E-mail: dougp@foodtools.com Website: www.foodtools.com Main Products: Portioning equipment, pizza cutters, cheese cutters.

buyers guide GUELPH FOOD TECHNOLOGY CENTRE 88 McGilvray Street Guelph, ON N1G 2W1 Tel: 519-821-1246 Fax: 519-836-1281 E-mail: gftc@gftc.ca Website: www.gftc.ca Main Products: 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.

HARVEST-PAC PRODUCTS INC. 22131 Bloomfield Road, RR#3 Chatham, ON N7M 5J3 Tel: 519-436-0446 Fax: 519-436-0319 E-mail: sales@harvestpac.com Website: www.harvestpac.com Main Products: Tomato processing. 100 oz. Crushed Tomatoes, Pizza Sauce made from fresh field grown tomatoes. Located in southwestern Ontario, producing safe, quality food products. Excellent service.

ITALIANA FOODTECH INC. 815 Alness Street Toronto, ON M3J 2H8 Tel: (647) 557-3477 E-mail: info@italiana.ca Website: www.italiana.ca Main Products: Italiana FoodTech is a manufacturer and distributor of quality pizza equipment: traditional wood/gas fired ovens, energy efficient deck ovens, dough mixers, dough presses, dough divider/ rounders, Italian-style pizza preptables and tools.

LESAFFRE YEAST CORPORATION 3901 F.X. Tessier Vaudreuil-Dorion, QC J7V 5V5 Tel: 450-510-5764 Fax: 450-424-9458 Toll-Free: 1-866-621-1514 E-mail: peter.jacobs@ lesaffreyeastcorp.com Website: lesaffreyeastcorp.com Main Products: 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.

LLOYD INDUSTRIES, INC. 3808 N. Sullivan Rd., Bldg 25-J Spokane Valley, WA 99216 Tel: 509-468-8691 Fax: 509-467-1381 E-mail: sales@lloydpans.com Website: www.lloydpans.com Main Products: A leader in the pizzaware industry. Made in the USA. Pre-seasoned, commercial pizza pans, pizza disks, cutters, “The Equalizer”, rivetless peels, dough handling tools and accessories. Custom solutions for any project.

Canada distributed by

Canada

MORETTI FORNI (EURO MILAN DISTRIBUTING) 115 Matheson Blvd. East Mississauga, ON L4Z 2Y5 Tel: 905-501-8600 Fax: 905-501-9737 Toll-Free: 1-855-544-8600 E-mail: info@morettiforni.ca Website: www.morettiforni.ca Main Products: Italian manufacturer of electric and gas pizza and bakery 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 Main Products: Wood and Aluminum Baking Peels, Laminate Boards, Bakery Supplies and Restaurant Smallwares. Custom orders welcome. NATIONAL MARKETING, INC. 33975 Autry St. Livonia, MI 48150-1323 Tel: 734-266-2222 Fax: 734-266-2121 E-mail: nmisales@nminc.com Website: www.nminc.com Main Products: Smallwares, delivery products, shelving, cooking equipment, pizza tools, thermal bags, heated delivery, ovens, and bakery supplies.

NUTRASUN FOODS LTD. 6201 E Primrose Green Drive Regina, SK S4V 3L7 Tel: (306) 751-2046 E-mail: info@nutrasunfoods.com Website: www.nutrasunfoods.com Main Products: NutraSun Foods Ltd. is a high-quality supplier of organic and conventional bakery products, including flour (hard white wheat and hard red spring), dough conditioner, and whole grains.

P & H MILLING GROUP HALIFAX PO Box 2185, 730 Marginal Road Halifax, NS B3J 3C4 Tel: 902-429-0622 Fax: 902-423-9075 E-mail: dbryson@phmilling.com Website: www.phmilling.com Main Products: Products OfferedPizza flours, organic flour, enriched flours, no-time flours, natural flours, whole wheat flour, cracked wheat, wheat bran, whole grain; Pizza mixes and custom-blended Pizza mixes. P & H Milling -Halifax also produces private label flour, mixes and bases.

MIDDLEBY MARSHALL c/o Escan Supply Co., 15-6400 Millcreek Dr. Suite 617 Grimsby, ON L3M 1P2 Tel: 416-674-9732 Fax: 866-797-9125 E-mail: sales@escansc.com Website: middleby-marshall.com Main Products: Middleby Marshall is a recognized global leader with conveyor ovens approved and used by the top 5 pizza chains in the world.

JULY/AUGUST 2016 pizza 27

buyers guide

P & H MILLING GROUP LETHBRIDGE PO Box 400, 1301 2nd Ave., South Lethbridge, AB T1J 3Z1 Tel: 403-328-6622 E-mail: bgrebinsky@phmilling.com Website: www.phmilling.com Main Products: Pizza flours, enriched flours, no-time flours, bread flours, whole wheat flours and organic flours. P&H Milling also produces private label flour for the retail and wholesale markets.

P & H MILLING GROUP ONTARIO REGION 1060 Fountain St. N Cambridge, ON N3E 0A1 Tel: 519-650-6422 Toll-Free: 1-800-621-0588 E-mail: rfursman@phmilling.com Website: www.phmilling.com Main Products: Pizza Flours, Whole Wheat Flour, White Flour, Whole Grain Flour, Organic Wheat Flour, Durum Semolina. Our sales force will assist in sourcing the best products to meet your needs and will provide timely market information to secure your requirements. Products are delivered on a fleet of company owned and operated trucks and tankers in addition to a wide distributor network.

P & H MILLING GROUP SASKATOON 75 - 33rd Street East, PO Box 160 Saskatoon, SK S7K 3K4 Tel: 306-667-8016 Toll-Free: 1-888-313-6837 Website: www.phmilling.com Main Products: Pizza flours, enriched flours, no-time flours, bread flours, whole wheat flours and organic flours. P&H Milling also produces private label flour for the retail and wholesale markets.

P & H MILLING GROUP MONTREAL 380 Oak Str., Montreal, QC H3K 2G2 Tel: 514-934-3234 Fax: 514-934-5069 Toll-Free: 1-866-934-3234 E-mail: rblais@phmilling.com 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 custom-blended Pizza mixes. P & H Milling - Halifax also produces private label flour, mixes and bases.

28 pizza JULY/AUGUST 2016

PARMALAT CANADA 405 The West Mall, 10th Floor Etobicoke, ON M9C 5J1 Tel: 416-626-1973 Website: parmalat-foodservice.ca Main Products: Parmalat Foodservice offers leading brands and products in Cheese, Shredded Cheese, Pizza Mozzarella, Process Cheese Slices, Yogourt, Sour Cream, Butter, Milk, Creamers, Whipping Cream, Garlic Margarine, Juices and Ice Cream Mixes.

PARRHEIM FOODS (P&H MILLING GROUP) 817 48th St. East Saskatoon, SK S7K 0X5 Tel: 306-931-9911 Fax: 306-931-1655 E-mail: gohara@phmilling.com Website: www.phmilling.com Main Products: Specialty products for the Pizza industry such as Pea flour concentrates (starch, protein, flour and fibre) - both conventional and organic.

PIZZA MASTER 231 Millway Ave., Unit 7 Concord, ON L4K 3W7 Tel: 905-660-2750 Fax: 905-660-2755 E-mail: info@espresso.com Website: www.espresso.com Main Products: PizzaMaster embodies the heart and soul of every angle of pizza making. Our aim is to improve and spread the knowledge of this Italian treasure globally. We deliver all this passion and knowledge into our ovens to make them the very best tool available for making all types of pizza better for everyone to enjoy.

REDIHEAT, INC. 4516 St. Clair Avenue, Suite 101 Cleveland, OH 44103 Tel: 1-888-556-2024 E-mail: dave@rediheat.com Website: www.rediheat.com Main Products: RediHEAT manufactures quality heated pizza delivery bags, 7 sizes available. Each bag includes our heater which ensures your pizza is delivered hot. All heaters come with a 2-year warranty.

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

PDQ POS 760 Veterans Circle Warminster, PA 18974 Toll-Free: 877.968.6430 E-mail: sales@pdqpos.com Website: www.pdqpos.com Main Products: PDQ POS point of sale system has been consistently rated #1 for Speed, Reliability, Security and Accuracy. Our users brag how powerful our system is–but how easy it is to learn and operate! We dedicate ourselves to providing the most effective, efficient and easy-to-operate restaurant, QSR, bar and pizza point of sale system on the market…and we are laser-focused on exemplary around-the-clock service and support, 24x7x365.

REISER (CANADA) LTD. 1549 Yorkton Court Burlington, ON L7P 5B7 Tel: (905) 631-6611 Fax: 905-631-6607 E-mail: salesCN@reiser.com Website: www.reiser.com Main Products: The high-speed, multi-outlet Vemag pizza dough divider from Reiser produces a wide range of exact weight portions across multiple lanes – upwards of 2,400 pizza dough balls per minute.

buyers guide

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

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

RUSSELL FOOD EQUIPMENT LTD. 1255 Venables St. Vancouver, BC V6A 3X6 Tel: 604-253-6611 Fax: 604-253-0807 E-mail: rspeck@russellfood.ca Website: www.russellfood.ca Main Products: Canada wide 14 branch showroom and warehouse distribution. Parts and service network, national buying power, Russell trained sales professionals, innovative food service planning.

SALERNO DAIRY PRODUCTS 20 Morley Street Hamilton, ON L8H 3R7 Tel: 905-544-6281 Fax: 905-549-1196 Toll-Free: 1-800-263-6536 E-mail: hamoffice@salernodairy.com Website: salernodairy.com

SHAFER-HAGGART LTD. 1100 Melville St Vancouver, BC V6E 4A6 Tel: 604-669-5512 Fax: 604-669-9554 E-mail: info@shafer-haggart.com Website: www.shafer-haggart.com Main Products: Shafer-Haggart, established in 1934, is a privately owned Canadian corporation, offering a wide selection of canned fruits and vegetables. Tomatoes, pineapple, olives, artichokes, peppers, mushrooms and more. Private label inquiries welcomed.

STANISLAUS FOOD PRODUCTS 1202 D Street Modesto, CA 95354 Tel: 800-327-7201 Fax: 209-522-7519 Website: www.stanislaus.com Main Products: 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. THUNDERBIRD FOOD MACHINERY INC. 4602 Brass Way, Dallas, TX 75052 401-17665-66A Ave. Surrey, BC V3S 2A7 Tel: 214-331-3000 Fax: 214-331-3581 Toll-Free: 1-866-764-9377 E-mail: tbfm@tbfm.com Website: www.thunderbirdfm.com Main Products: Main Products/ Services: Thunderbird mixers, dough sheeters, meat grinders, bread slicers

TOUCH BISTRO 477 Richmond St.W # 210 Toronto, ON M5V 3E7 Tel: 416.363.5252 Toll-Free: 855.363.5252 ext.1 E-mail: sales@touchbistro.com Website: www.touchbistro.com Main Products: TouchBistro is the proven full-service POS solution that delivers an easy-to-use product, smart features that matter, and complete front-end and backend capabilities. - Complete front & back of house capabilities - Proven POS system used in over 30 countries - No long term contract - Free POS product updates - Free 24/7 Support - No hidden fees - Award winning support & service

VIAU FOODS INC. 6625 Ernest Cormier Laval, QC H7C 2V2 Tel: 450-665-6100 Fax: 450-665-7100 Toll-Free: 1-800-663-5492 E-mail: info@silaviau.com Website: www.viausila.com

Distributing Pizza, Pasta & Bakery Equipment Toronto, Ontario, Canada 647.557.3477 Italiana.ca

JULY/AUGUST 2016 pizza 29 PZ_Italiana Foodtech _JulyAug16.indd 1

2016-06-22 3:17 PM

buyers guide

PIZZA EQUIPMENT AUTOMATED PIZZA EQPT. Foodtools Inc. Italiana FoodTech Inc. Moretti Forni Reiser (Canada) Ltd Russell Food Eqpt. Ltd. BAGEL EQUIPMENT Reiser (Canada) Ltd BAKE SHEETS Lloyd Industries Inc. Moretti Forni Ricco Food Distributor Russell Food Eqpt. Ltd. Thunderbird Food Mach. Inc. BAKERS BOARDS Russell Food Eqpt. Ltd.

BLENDERS Russell Food Eqpt. Ltd. BROILERS Russell Food Eqpt. Ltd. BUCKET OPENERS Russell Food Eqpt. Ltd. CALZONE EQPT. Italiana FoodTech Inc. Reiser (Canada) Ltd CAN OPENERS Ricco Food Distributor Russell Food Eqpt. Ltd. CAPPUCCINO EQPT. Russell Food Eqpt. Ltd.

BAKING STONES Mr. Peel Inc. National Marketing Inc. Russell Food Eqpt. Ltd.

CARTS Lloyd Industries Inc. Mr. Peel Inc. National Marketing Inc. Russell Food Eqpt. Ltd.

BARBECUE EQPT. Russell Food Eqpt. Ltd.

CATERING EQPT. Russell Food Eqpt. Ltd.

BEER EQPT. Russell Food Eqpt. Ltd.

CHEESE HANDLERS Reiser (Canada) Ltd

BEVERAGE DISPENSERS Russell Food Eqpt. Ltd.

COFFEE EQPT. Russell Food Eqpt. Ltd.

BINS Russell Food Eqpt. Ltd.

CONVEYORS Russell Food Eqpt. Ltd.

30 pizza JULY/AUGUST 2016

COOKWARE Lloyd Industries Inc. National Marketing Inc. Russell Food Eqpt. Ltd. CUTTING BOARDS Foodtools Inc. Lloyd Industries Inc. Mr. Peel Inc. National Marketing Inc. Russell Food Eqpt. Ltd. DISHWASHING EQPT. Russell Food Eqpt. Ltd.

Russell Food Eqpt. Ltd. Thunderbird Food Mach. Inc. DRYERS Russell Food Eqpt. Ltd. FILTER SYSTEMS Russell Food Eqpt. Ltd. FILTERS Ricco Food Distributor Russell Food Eqpt. Ltd. FIRE EXTINGUISHING Russell Food Eqpt. Ltd.

DISPENSERS Reiser (Canada) Ltd Russell Food Eqpt. Ltd.

FOOD FINISHERS Russell Food Eqpt. Ltd.

DISPLAY CASES Russell Food Eqpt. Ltd.

FOOD PROCESSORS Reiser (Canada) Ltd Russell Food Eqpt. Ltd.

DOUGH EQPT. Italiana FoodTech Inc. Lloyd Industries Inc. Middleby-Marshall Moretti Forni Mr. Peel Inc. National Marketing Inc. Reiser (Canada) Ltd Ricco Food Distributor Russell Food Eqpt. Ltd. Thunderbird Food Mach. Inc. Touch Bistro DOUGH MIXERS Italiana FoodTech Inc. Moretti Forni

FREEZERS Russell Food Eqpt. Ltd. FREEZING SYSTEMS Russell Food Eqpt. Ltd. FROZEN DESSERT EQPT. Russell Food Eqpt. Ltd. FRYERS Russell Food Eqpt. Ltd. GRIDDLES Russell Food Eqpt. Ltd.

GRINDERS Reiser (Canada) Ltd Russell Food Eqpt. Ltd. HEAT LAMPS Moretti Forni Russell Food Eqpt. Ltd. HEATED DELIVERY SYSTEMS Check Corp. Covertex Corp. Mr. Peel Inc. National Marketing Inc. RediHeat, Inc. Russell Food Eqpt. Ltd. HOT BOXES Covertex Corp. RediHeat, Inc. Russell Food Eqpt. Ltd. ICE EQPT. Russell Food Eqpt. Ltd. Thunderbird Food Mach. Inc. ICED BEVERAGE EQPT. Russell Food Eqpt. Ltd. INFRA-RED LAMPS Russell Food Eqpt. Ltd. JUICERS Russell Food Eqpt. Ltd. KNIFE SHARPENERS Russell Food Eqpt. Ltd.

buyers guide MEAT NUGGET FORMS Reiser (Canada) Ltd MOBILE KITCHENS Moretti Forni Russell Food Eqpt. Ltd. OVEN ACCESSORIES Italiana FoodTech Inc. Lloyd Industries Inc. Moretti Forni Mr. Peel Inc. National Marketing Inc. Russell Food Eqpt. Ltd. OVENS Italiana FoodTech Inc. Middleby-Marshall Moretti Forni Mr. Peel Inc. National Marketing Inc. Ricco Food Distributor Russell Food Eqpt. Ltd. PACKAGING EQPT. Reiser (Canada) Ltd PACKAGING MACHINERY Reiser (Canada) Ltd

PANZAROTTI EQPT. Italiana FoodTech Inc. Moretti Forni

REFRIGERATION SYS. Italiana FoodTech Inc. Russell Food Eqpt. Ltd.

PASTA EQPT. Italiana FoodTech Inc. Russell Food Eqpt. Ltd.

REFURBISHED EQPT. Russell Food Eqpt. Ltd.

PIZZA MAKING EQPT. Italiana FoodTech Inc. Lloyd Industries Inc. Middleby-Marshall Moretti Forni Mr. Peel Inc. National Marketing Inc. Reiser (Canada) Ltd Ricco Food Distributor Russell Food Eqpt. Ltd. Thunderbird Food Mach. Inc. PLASTIC BOXES Lloyd Industries Inc. Russell Food Eqpt. Ltd. RACKS Lloyd Industries Inc. National Marketing Inc. Russell Food Eqpt. Ltd. RANGES Russell Food Eqpt. Ltd.

RESTAURANT EQPT. Italiana FoodTech Inc. Lloyd Industries Inc. Middleby-Marshall Moretti Forni Mr. Peel Inc. Russell Food Eqpt. Ltd. Thunderbird Food Mach. Inc. ROASTING EQPT. Russell Food Eqpt. Ltd. SCALES Russell Food Eqpt. Ltd. SHELVING Mr. Peel Inc. National Marketing Inc. Russell Food Eqpt. Ltd. SINKS Russell Food Eqpt. Ltd.

SLICERS/DICERS Foodtools Inc. Lloyd Industries Inc. Reiser (Canada) Ltd Russell Food Eqpt. Ltd. SMOKERS Reiser (Canada) Ltd STOVES Russell Food Eqpt. Ltd. TABLES Russell Food Eqpt. Ltd. TOASTERS Russell Food Eqpt. Ltd. TORTILLA EQPT. Foodtools Inc. Reiser (Canada) Ltd Russell Food Eqpt. Ltd. TRAYS Lloyd Industries Inc. Mr. Peel Inc. National Marketing Inc. Ricco Food Distributor Russell Food Eqpt. Ltd.

TUNNELS Moretti Forni Russell Food Eqpt. Ltd. USED EQPT. Moretti Forni Russell Food Eqpt. Ltd. UTENSILS Russell Food Eqpt. Ltd. VENDING MACHINES Russell Food Eqpt. Ltd. WASHERS Ricco Food Distributor Russell Food Eqpt. Ltd. WASTE DISPOSERS Russell Food Eqpt. Ltd. WATER BLENDING UNITS Russell Food Eqpt. Ltd. WATER HEATERS Russell Food Eqpt. Ltd. WEIGH SCALES Russell Food Eqpt. Ltd.

SUPPLIES & SERVICES ADVERTISING SPECIALTIES Ricco Food Distributor

BUFFET WARE Lloyd Industries Inc. Russell Food Eqpt. Ltd.

APRONS & BIBS Russell Food Eqpt. Ltd.

CLEANING PRODUCTS Ricco Food Distributor Saputo Dairy Products

BAGS Check Corp. Continental Food Prod. Inc. Covertex Corp. National Marketing Inc. RediHeat, Inc. Ricco Food Distributor Saputo Dairy Products BOXES Continental Food Prod. Inc. Covertex Corp. National Marketing Inc. Ricco Food Distributor Saputo Dairy Products BRUSHES Moretti Forni Russell Food Eqpt. Ltd.

CLEANING TOOLS Russell Food Eqpt. Ltd. Saputo Dairy Products CONSULTING SERVICES Guelph Food Technology Centre DELIVERY SYS. Check Corp. Covertex Corp. RediHeat, Inc.

DOUGH BOXES Lloyd Industries Inc. Moretti Forni Mr. Peel Inc. National Marketing Inc. Ricco Food Distributor Russell Food Eqpt. Ltd. EDUCATIONAL MATERIALS Guelph Food Technology Centre FORMS Ricco Food Distributor GLOVES Ricco Food Distributor Russell Food Eqpt. Ltd.

DESIGN Lloyd Industries Inc. Russell Food Eqpt. Ltd.

LIDS Lloyd Industries Inc. National Marketing Inc. Ricco Food Distributor

DINNERWARE Russell Food Eqpt. Ltd.

LUBRICANTS Ricco Food Distributor

MATS Russell Food Eqpt. Ltd

PLATE COVERS Russell Food Eqpt. Ltd.

NAPKINS Continental Food Prod. Inc. Ricco Food Distributor

REPAIRS & SERVICES Russell Food Eqpt. Ltd.

OVEN MITTS Mr. Peel Inc. National Marketing Inc. Russell Food Eqpt. Ltd. PAN COATINGS Lloyd Industries Inc. PAPER PRODUCTS Continental Food Prod. Inc. Foodtools Inc. Ricco Food Distributor Saputo Dairy Products PIZZA PADS Ricco Food Distributor POS PDQ POS Touch Bistro

SERVICE BAKING EQPT. Russell Food Eqpt. Ltd. SMALLWARES Lloyd Industries Inc. Moretti Forni Mr. Peel Inc. National Marketing Inc. Russell Food Eqpt. Ltd. THERMOMETERS Mr. Peel Inc. National Marketing Inc. Russell Food Eqpt. Ltd. TRAYS Lloyd Industries Inc. Ricco Food Distributor Russell Food Eqpt. Ltd.

JULY/AUGUST 2016 pizza 31

buyers guide

FOODS & INGREDIENTS APPETIZERS Finica Food Ricco Food Distributor Saputo Dairy Products BAKING INGREDIENTS Ardent Mills Finica Food NutraSun Foods Ltd. P & H Milling Group Halifax Parmalat Canada Parrheim Foods Ricco Food Distributor Saputo Dairy Products BAKING POWDER Ricco Food Distributor Saputo Dairy Products BEVERAGES (COLD) Continental Food Prod. Inc. Parmalat Canada Ricco Food Distributor Salerno Dairy Prod. Saputo Dairy Products BEVERAGES (HOT) Parmalat Canada Ricco Food Distributor Saputo Dairy Products BREAD PRODUCTS ADM Milling Company Ardent Mills P & H Milling Group Halifax Ricco Food Distributor BREADING Ricco Food Distributor Saputo Dairy Products CANDY Saputo Dairy Products CHEESE Agropur, Cheese and Ingredients Division Arla Foods Continental Food Prod. Inc. Finica Food Parmalat Canada Ricco Food Distributor Salerno Dairy Prod. Saputo Dairy Products

CHEESE ALTERNATIVES Ricco Food Distributor

EGGS Ricco Food Distributor

CHICKEN Continental Food Prod. Inc. Ricco Food Distributor Saputo Dairy Products

FLAVOURS Lesaffre Yeast Corp.

CONDIMENTS Finica Food Saputo Dairy Products Shafer-Haggart Ltd. CROUTONS Ricco Food Distributor CRUST CRISPER Ricco Food Distributor CRUST MIXES ADM Milling Company Ardent Mills CRUSTS Ardent Mills Ricco Food Distributor Saputo Dairy Products DAIRY PRODUCTS Ricco Food Distributor Salerno Dairy Prod. Saputo Dairy Products DESSERT TOPPINGS Ricco Food Distributor DESSERTS Ardent Mills Parmalat Canada Ricco Food Distributor Saputo Dairy Products DESSERTS (FROZEN) Parmalat Canada Saputo Dairy Products DOUGH Ardent Mills Lesaffre Yeast Corp. NutraSun Foods Ltd. P & H Milling Group Halifax Ricco Food Distributor Salerno Dairy Prod. Saputo Dairy Products

32 pizza JULY/AUGUST 2016

FLOUR ADM Milling Company Ardent Mills Continental Food Prod. Inc. Finica Food Moretti Forni NutraSun Foods Ltd. P & H Milling Group Parrheim Foods Ricco Food Distributor Salerno Dairy Prod. Saputo Dairy Products FROZEN BAKED GOODS Saputo Dairy Products FROZEN PIZZA Ricco Food Distributor FRUIT Shafer-Haggart Ltd. GARLIC Continental Food Prod. Inc. Ricco Food Distributor Salerno Dairy Prod. Saputo Dairy Products HERBS Continental Food Prod. Inc. Ricco Food Distributor Salerno Dairy Prod. Saputo Dairy Products

MIXES ADM Milling Company Ardent Mills NutraSun Foods Ltd. Ricco Food Distributor NUTS Ricco Food Distributor OILS & SHORTENINGS Continental Food Prod. Inc. Ricco Food Distributor Salerno Dairy Prod. Saputo Dairy Products OLIVE OIL Continental Food Prod. Inc. Ricco Food Distributor Salerno Dairy Prod. Saputo Dairy Products Shafer-Haggart Ltd. PASTA PRODUCTS Ricco Food Distributor Salerno Dairy Prod. Saputo Dairy Products POTATOES Ricco Food Distributor PREPARED FOODS Ricco Food Distributor PRETZELS Ricco Food Distributor PROSCIUTTO Salerno Dairy Prod. Saputo Dairy Products

MEAT PRODUCTS Burke Corp. Ricco Food Distributor Saputo Dairy Products

SALAD DRESSINGS Ricco Food Distributor Salerno Dairy Prod. Saputo Dairy Products

MEATBALLS Burke Corp. Continental Food Prod. Inc. PDQ POS Ricco Food Distributor Saputo Dairy Products Viau Foods Inc.

SANDWICH ITEMS Finica Food

MEXICAN PRODUCTS Burke Corp. Saputo Dairy Products Shafer-Haggart Ltd.

SAUCES Continental Food Prod. Inc. Finica Food Harvest-Pac Products Inc. Parmalat Canada Ricco Food Distributor Salerno Dairy Prod. Saputo Dairy Products Stanislaus Food Products

SEAFOOD Shafer-Haggart Ltd. SEASONINGS Ricco Food Distributor Saputo Dairy Products SOUPS Ricco Food Distributor SOY PRODUCTS Moretti Forni Parmalat Canada SPICES Ricco Food Distributor Saputo Dairy Products SYRUPS Ricco Food Distributor Saputo Dairy Products TOMATOES & PROD. Finica Food Harvest-Pac Products Inc. Saputo Dairy Products Shafer-Haggart Ltd. TOPPINGS Burke Corp. Continental Food Prod. Inc. Finica Food Ricco Food Distributor Salerno Dairy Prod. Saputo Dairy Products Shafer-Haggart Ltd. Springer’s Meats Inc. Stanislaus Food Products Viau Foods Inc. VEGETABLES Finica Food Ricco Food Distributor Saputo Dairy Products Shafer-Haggart Ltd. YEAST Continental Food Prod. Inc. Lesaffre Yeast Corp. P & H Milling Group Halifax Ricco Food Distributor Salerno Dairy Prod. Saputo Dairy Products

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Page #

Annex Bookstore .......................................................... 20 Ardent Mills .................................................................... 7 Burke............................................................................. 35 Buyers Guide............................................................26-32 Canadian Pizza Show/Chef .......................................16-17 Middleby Marshall......................................................... 13 Pizza Pioneers ............................................................... 15 Pizza Power Page .......................................................... 33 Ricco Food Distributor .................................................. 23 Salerno.......................................................................... 23 Saputo .......................................................................... 36 Signature Systems, Inc. ................................................ 15 Springer’s Meats ........................................................... 25 Stanislaus ....................................................................4-5 TouchBistro ..................................................................... 9 Viau Food ........................................................................ 2 Use these advertiser contact numbers to find out more about a product advertised in this issue or to place an order. This index is provided as a service. Canadian Pizza Magazine is not liable for errors or omissions.

JULY/AUGUST 2016 pizza 33

Giorgio’s corner

Is your pizzeria getting ‘Uberfied’? Giorgio Taverniti

ou either love Uber or you hate it. This is the feedback I receive from clients and friends alike. I jumped on the Uber wagon very quickly, not only as a rider but also as a business owner. Through a delivery app called UberEATS, I have been able to expand my business to more clients, so it must be a win-win situation, right? Not exactly. Although I embrace technology and the new applications it has offered through delivery companies like Uber and DoorDash, I am noticing the ripple effect of this double-edged sword. I appreciate the services Uber provides to business owners to expand their clientele base. It’s an ideal solution to use this service to deliver to the clients your usual mode of transportation can’t serve. I would love to be able to deliver to everyone who calls in, but it’s not possible and I just don’t have the staff to go outside of my delivery area. I also don’t want to compromise the quality of the food being delivered by overextending myself and having it arrive later than normal or, in the worst-case scenario, having it arrive cold! Horrible! Uber maximizes my delivery area and delivery times. This is a perfect solution, I thought, without seeing a potential downside to this amazing new app. After a couple of months, I started to experience difficulties in my business from being what I call “Uberfied.” Delivery orders are a huge part of my business and I need delivery drivers for this part of my pizzeria to be successful. A great delivery driver who has a clean driving record, a friendly personality and likes their job is not easy to find right off the bat. However, the resumés usually pour right in – at least they did until our society became Uberfied.

34 pizza JULY/AUGUST 2016

Before Uber, I used to place ads for a earning potential and advantages an Uber pizza delivery driver on forums such as driver can receive versus what they’d receive Kijiji, Facebook and Instagram and receive as my pizza delivery driver. I need drivers hundreds of resumés and calls within min- to work on specific days with set times utes. My inbox and voice messages would based on my busiest periods. I cannot overflow with people wanting the job. My guarantee a tip, nor do I charge a delivery latest attempt to find a new driver was quite fee to my clients. My drivers can definitely the opposite experience. I earn income elsewhere as received barely a trickle of long as it doesn’t affect the interest over four days: five days they have committed How do these people in four days. I was to my company. I am their shocked. Could this mean boss and I may occasionally services affect people no longer look for ask them to work later, pizzerias that driving jobs? start earlier or even help Then the pieces of the count on finding out with other small duties. puzzle started to fall into The one thing I most their own loyal place: Uber! All the podefinitely can guarantee is tential drivers are being a free hot meal. drivers? swayed by the advantages After discovering this of working for transporminefield, I’ve taken steps tation networks like Uber, to ensure I will not be which give drivers the without a loyal driver. I chance to “be your own boss.” Driving for now not only post the positions on every these companies is convenient for work- social media platform but also advertise ers because they choose their own work using old-fashioned methods like word of schedules; they work when they want to mouth and a sign in the window. This enand not when someone else tells them to. ables me to truly maximize my search and Because a driver can maximize profit by hopefully find local and loyal candidates. driving for several companies, their earnThe right candidates aren’t going to be ing potential is never capped. There are no swayed by the big-gun benefits. Instead extra duties, such as helping with the dishes they are looking to work for one solid, or cleaning the floors. Some of these com- family-run business that offers set hours panies can even add promised gratuities to and pay and has a friendly atmosphere. I the bill so drivers are guaranteed a tip. make sure they find in my pizzeria a busiThese delivery services may offer work- ness that is safe, stable, cares about every ers opportunities, but how do they affect employee and ensures they receive a hot pizzerias that count on finding their own meal every night! • loyal drivers? Although my pizzeria has benefited Giorgio Taverniti owns Frank’s Pizza House in Toronto, from the UberEATS app, those benefits which has been in his family since 1990. A graduate did not come without a cost. It is simply of George Brown College’s culinary management and Italian culinary programs, Giorgio helped found a not possible for me, an independent small popular pizza-making workshop at the college and ran business owner, to compete or match the it for three years.