850 DEGREES, EH? L Love off C Canada d iinspires i this thi neighbourhood i hb h d spot in Etobicoke, Ont.
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Volume 25 Issue 3 July/August 2019
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MYSTERY INGREDIENT CHALLENGE An exciting new competition at the Canadian Pizza Summit lets pizza chefs get creative
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850 DEGREES, EH? Love of Canada inspires this neighbourhood pizzeria in Etobicoke, Ont.
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FIVE WAYS TO SCHEDULE STAFF – PROFITABLY Effective scheduling means crystal-ball gazing, culture building, data mining and technology
20 BUYERS GUIDE
ABOVE: The patriotic “Oh Canada” features Canadian maple bacon, smoked pork loin, maple syrup, fior di latte and a soft egg. It’s on the menu at 850 Degrees, a pizzeria that is helping revitalize the Long Branch neighbourhood in Etobicoke, Ont. See page 14.
DEPARTMENTS 6
editor’s desk
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pizza bites
10
the pizza chef
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making dough
TOP 10 FOOD AND DRINK TRENDS Restaurants Canada recently launched its 2019 Foodservice Facts Guide featuring research, insights and a forecast of trends shaping the restaurant industry, including the top 10 food and drink trends of 2018. Read more at canadianpizzamag.com!
CANADIAN PIZZA EXTRAS | Burnaby, B.C., pizzeria Me-n-Ed’s Pizza Parlor marks 50 years; Pizza Nova’s one-day sale raises $135K for children’s charity; Little Caesars testing out meatless sausage …plus, the latest industry news and new products. canadianpizzamag.com JULY/AUGUST 2019 pizza 3
from the editor’s desk
Help hungry diners find you! uying locally, eating locally and hiring locally are considered good things to do. But what about searching locally? Restaurants Canada recently hosted a webinar about online search trends and how restaurant operators can attract more diners who are searching online by using some relatively simple strategies. The session’s presenter was Steve Buors, CEO and co-founder of Reshift Media Inc., in Toronto. Buors shared tips to help hungry diners find your restaurant. Buors pointed out three major trends in online search: voice search, search coming directly to customers while in a store or restaurant, and local search. I want to highlight local search because it is simple, powerful and not always used to best advantage. Here’s the gist of it: You do a search on Google – “Give me restaurants in Saskatoon” – and you don’t even need to state your location: Google knows where you are by your internet provider (IP) address and makes an educated guess about what you want. This is different from the typical organic search in which you get a list, often with Yelp or Trip Advisor coming up first. In an organic search, it’s tough for an independent restaurant to get onto that list. Local search is whole different ball game. Because it uses a different algorithm than organic or paid searches, it’s easier to get your business noticed. To show up in a local search, Buors said, you must claim, complete and make the most of your My Google Business page. Google creates these pages for all businesses, but it’s up to businesses to make sure they are accurate, complete and used to best advantage. Four out of five people do local searches and those who do are more likely to actually show up and buy something. There is an urgency to finding a result nearby and many people search right before they buy.
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So it’s worth doing some extra work to get noticed. Facebook recently launched a Facebook Local app, in which the search command “Eat and Drink” is prominent. This search recommends restaurants based on several factors and provides more information such as reviews and proof others you know have visited. Here’s your to-do list: Claim and optimize your Google My Business pages. It’s the information on the “card” at the right of your computer screen that comes from Google’s own directory, which has a listing for every business based on what they find on your website and on sites such as Yelp and Trip Advisor. “Your page is there – whether or not you want it – and you should claim it!” Buors said. Make sure your address is perfect, phone number, hours, add categories of what you serve (burgers, pizza, breakfast, deep-dish pizza, etc.). Choose a main category to display, then you can add more to help people understand what you serve. Upload as many high-quality photos as possible of people at your restaurant, smiling and enjoying themselves. And have a plan for responding to reviews, especially negative ones. The best part is that you don’t have to be a big name to take these steps. Independents have the exact same chance to show up in a search. For more tips, read “How your pizzeria can use online search to bring in more customers” at canadianpizzamag.com. Here’s hoping new customers find their way through your door this summer! •
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July/August 2019, Vol. 25, No. 3 Editor Colleen Cross ccross@annexbusinessmedia.com 519-428-3471 ext. 261 Sales Manager Stephanie Jewell sjewell@annexbusinessmedia.com 705-826-2254 Account Coordinator Kathryn Nyenhuis knyenhuis@annexbusinessmedia.com 416-510-6753 Media Designer Curtis Martin Circulation Manager Anita Madden amadden@annexbusinessmedia.com 416-442-5600 ext 3596 Group Publisher, VP Sales Martin McAnulty mmcanulty@annexbusinessmedia.com COO Scott Jamieson sjamieson@annexbusinessmedia.com 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 five times per year (Jan/Feb, Apr/May, Jul/ Aug, Sept/Oct, Nov/Dec) by Annex Business Media Circulation email: lmalicdem@annexbusinessmedia.com Tel: 416-510-5187 • Fax: 416-510-6875 or 416-442-2191 Mail: 111 Gordon Baker Rd., Suite 400, Toronto ON M2H 3R1 Subscription Rates Canada – 1 Year $ 26.50 (+ 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@annexbusinessmedia.com • Tel: 800-668-2374 No part of the editorial content of this publication may be reprinted without the publisher’s written permission. ©2019 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
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pizzabites BRIEFLY | Winnipeg’s Thomas Schneider named top Canadian in ‘Classica’ division at World Pizza Championships; Grubhub faces fury over ‘fake websites’ | FOR MORE PIZZA NEWS, check out our website, canadianpizzamag.com
Canada to ban single-use plastics Famoso to and hold companies responsible expand in for plastic waste Ontario T
he federal government is taking steps to reduce Canada’s plastic waste, support innovation and promote the use of affordable and safe alternatives. The ban will apply to harmful single-use plastics and come into effect as early as 2021 (such as plastic bags, straws, cutlery, plates, and stir sticks) where supported by scientific evidence and warranted, the government said in a news release, adding it will work with provinces and territories to introduce standards and targets for companies that manufacture plastic products or sell
items with plastic packaging so they become responsible for their plastic waste. “Restaurants across the country are working hard to navigate a complex and often contradictory patchwork of regulations around single-use items while balancing the needs of diners seeking increasing convenience and delivery options,” said Shanna Munro, president and CEO of Restaurants Canada, in a news release. “Foodservice businesses must be able to continue meeting the needs of their customers in a way that is accessible and safe, as well as sustainable for their bottom line.
Faema Canada and Aurora Importing kicked off Italian Heritage Month (June) at Faema’s showroom in Toronto with a well-attended event that included a polenta-making demo, innovative Italian desserts and pasta stations featuring Italian products.
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DF Restaurant Brandz, parent company of Famoso Italian Pizzeria + Bar, has announced plans for expansion in Ontario, in partnership with Toronto-based franchise development agent Labreche Group. Multiple new locations are projected to open in the province, including Toronto and area. FDF is aiming to expand Famoso by 20 new locations in western Canada over the next six years. The Labreche Group is headed by Dean and Chad Labreche, who own and manage existing Famoso locations in Ontario. A third restaurant is set to open in Barrie, Ont., in 2019.
pizza skills
Mystery Ingredient Challenge A new competition at the Canadian Pizza Summit lets pizza chefs get creative BY CANADIAN PIZZA STAFF
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his year, the Canadian Pizza Summit has an exciting new event: the Mystery Ingredient Challenge! Do you enjoy being creative under pressure? Show us what pizza magic you can work using your skill, imagination and knowledge of flavours to incorporate specific ingredients into a signature pizza! Competitors will be given a list of ingredients ahead of the competition from which to choose plus one Mystery Ingredient that must be used! That’s the challenge! On competition day at the Canadian Pizza Summit, participating pizza makers will create a one-of-akind pizza using the ingredients provided by Canadian Pizza Summit and sponsors. The new competition will take place at the Canadian Pizza Summit and Chef of the Year Competitions on Monday, Oct. 21, in Toronto at the Faema Culinary Academy. To get tuned in to the latest trends at pizzerias, enter or simply come watch the exciting competition! Here are details: Competitor prep: Competitors will have the choice to attend briefing sessions on Sunday, Oct. 20, to familiarize themselves with the ovens and kitchen. Dough: Competitors will bring their own dough (enough for two 12-inch pizzas). Ingredients: Competitors will be given a list of ingredients they can use by Oct. 1, three weeks before the competition on Oct. 21 at the Canadian Pizza Summit). These ingredients will be provided to competitors the day of the Mystery Ingredient Challenge (at the Canadian Pizza Summit).
Kitchen space: All competitors will prepare and bake their pizzas at the same time (simultaneously) in the kitchen using one of four ovens – gas deck, electric deck and high-temperature (domed) oven (oven specifications will be provided prior to the Summit). Chefs will provide their ideal temperature range (500-600 F, 600-700 F, 700-800 F or 800-900 F) and oven assignments will be determined by the chefs’ ideal temperature.
Timing: Competitors will have 30 minutes to prepare and cook two identical pizzas featuring the mystery ingredient – one pizza to present to the judges and one to share with attendees! Prizes: The winner and their mystery pizza will be featured in Canadian Pizza! Your prize package will include a gift certificate for a course from Faema Culinary Academy and, of course, an award to display proudly in your pizzeria! •
To view the full rules and sign up to compete, visit canadianpizzamag.com/pizzashow
JULY/AUGUST 2019 pizza 9
the pizza chef
Great dough, great crust Diana Cline
ever underestimate the importance of great dough. As few as five simple ingredients become the base of your pizza, and good or bad, it all starts here. Most pizzeria operators can get the same toppings and cheese as the next guy down the block. The level of quality and freshness you choose determines your standards for your pizza, and your position in your market. This leaves it up to your dough to flatten or to enhance the flavours on your pie. Many operators buy ready-made pizza dough. Pizza dough is actually quite easy to make, once you know what you’re doing. Of course, it’s just as easy to mess it up, so I understand why many prefer ready-made dough. Salt, yeast, water, olive oil and flour, sometimes sugar: it’s science, but not rocket science. The water content is known as the hydration of your dough. Many operators think using less or only a little water will create a crispier crust, but actually the opposite is true. Some pizza dough recipes have extremely high water content, and the dough is almost like a pancake batter, which means you must bake them in a pan. In a future column I will focus on different levels of hydration and using beer and wine to enhance the flavour of your pizza dough. Choose a flour that lends itself to the characteristics of the style of pizza crust you are aiming to create. A pastry flour with low protein and high starch content will create a softer crust. If you are making dough the same day that you use it, then a pastry style flour will work great for you. A flour with a higher protein and a lower starch content will create a stronger crust. If you are letting your dough proof in your
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walk-in cooler, known as a cold fermenta- or poolish method. There’s also a method tion process, the higher protein flour will of using some of your leftover dough in a new batch, but if you do, never use more lend itself best to that method. Some operators ask me if the added than 30 per cent of the total weight. These expense of olive oil over the mainstream methods make much more flavourful use of canola or vegetable oil is worth it. crusts, but it is additional work to achieve And my answer is always yes. Olive oil and maintain consistent results. Managing your dough gives your crust that auis an art in itself. There is a thentic Italian bread fla“sweet zone” in every dough vour. If you spend extra money on high-quality Many operators patty’s life when it’s a breeze to stretch out and bakes toppings, cheeses and tothink using up the perfect crisp,s goldmatoes for your sauce, then less or only en brown. Over-proofed it’s only natural your cusdough won’t rise as well tomers would appreciate a little water and will have burn spots if the flavour enhancements used for a pizza, but it will of a good olive oil in your will create a make excellent breadsticks dough. crispier crust, and also nice shells for flatBe careful not to overbreads. For best results, mix your dough: anything but actually keep a well-maintained, more than nine minutes the opposite is clean walk-in cooler at a with an industrial mixer consistent temperature (34 is too much. After your true. to 38 F) and allow your dough is mixed, allow it to dough time to proof – at rest, covered, for 15 minleast 24 hours will give it utes. This allows the gluten strands to realign. Then cut, weigh time to develop its flavours. The biga and and gently roll your dough into balls. I’ve poolish methods take a minimum of 48 seen a lot of new guys work the dough hours to develop their flavours. At my shop, we specialize in dough. over something nasty when rolling it into balls. Over-mixing or over-kneading will We make four styles of crust (medium, result in a tough, chewy crust, no mat- thick, thin and crispy thin) available in ter what quality of ingredients you start white or whole wheat plus we also make with. Unless you’re making your dough our award-winning Moosehead beer entirely by hand, you need only to gently dough. Not to forget our from-scratch glutuck the dough into a ball – making sure ten-free dough and – coming soon – keto there aren’t any bubbles in your tuck. diet-friendly pizza crust. Pizza crust preference is a very personal This would become a thin spot when you taste. A lot of people love thin. Some like stretch it out. If you want, you can get fancy with your it crispy. Some don’t. Others like a baldough recipe and use a starter, then add it ance between crust, cheese and toppings. to your regular batch. In Italian-style pizza And still others like a thick crust, espedough making, this is often called a biga cially when the crust tastes really good.
At the Cucina, we appreciate the fact that everyone loves their pizza their way, we just love to make it with the best of the best ingredients! Once you have a great dough recipe, you can turn your dough into another revenue stream. We sell our dough balls fresh and frozen fresh at the Cucina. Earlier this year, we launched my pizza doughs into our local Sobeys and Safeway grocery stores here in my hometown of Winnipeg. And, I’m happy to say they’re selling very well. A lot of people like to make pizza at home with their families and friends. • Diana Cline is a two-time Canadian Pizza magazine Chef of the Year, three-time winner of “Canada’s Best Pizza Chef” at international pizza competitions, a judge for international pizza culinary competitions in Las Vegas, Italy and France, and a partner with Diana’s Cucina & Lounge in Winnipeg. In addition to creating award-winning recipes, Diana is 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 business effectively and strategically. She is available for consulting on a limited basis. For more details, contact her at diana@dianascucinaandlounge.com
ABOUT THE PIZZA: A VIRTUAL ROAD TRIP ACROSS CANADA Canada is a mosaic of pizza styles and flavours! This fall, let us take you on a virtual road trip to check out exciting pizzas from across Canada. Canadian Pizza will publish a new digital edition called About the Pizza! highlighting pizza trends and popularity across Canada including innovative ingredients and combinations, different styles of pizza and regional trends. We want to know what special pizzas are making mouths water and heating up sales at your pizzeria. Do you make an interesting or innovative pizza you’d like to share? Send us a photo, details about your pizza and what makes it special – and you could be featured in our About the Pizza digital edition this September!
Email your best photo(s) showing off your pie to editor Colleen Cross at ccross@annexbusinessmedia.com. Canadian Pizza will select a sampling of pizzas to include in our About the Pizza digital edition. Pizzas we do not publish in the special edition may be featured online at canadianpizzamag.com and shared on Facebook, Twitter and Instagram. We can’t wait to see what you’ve been cooking up. Ready, set . . . share!
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2019-04-15 1:00 PM
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850 Degrees, Eh? Love of Canada inspires this neighbourhood pizzeria in Etobicoke, Ont BY COLLEEN CROSS
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hat could be more Canadian than an Irish pizza chef making Neapolitan pizza in suburban Toronto? I defy you to find a pizzeria more Canadian than 850 Degrees, whose Canada-themed menu and carefully curated local beer and wine wall is sure to bring pizza-loving Canucks to their unapologetically patriotic feet. You’ll find 850 Degrees on Lakeshore Boulevard in Etobicoke’s Long Branch neighbourhood. The area, not far from Lake Ontario, is off the beaten path and decidedly low key but gaining popularity as a place to live. Several new townhouse complexes are being built – a process some call gentrification – and the pizzeria, which celebrated its fifth anniversary last January, is doing its part to perk up the neighbourhood. The 1,300-square-foot restaurant’s blond wood-panelled walls, glowing wooden floors and exposed ductwork make the place both inviting and modern. On entering, my eye is drawn to the back by two things: in the left corner, a large and very hot oven, and in the right corner, a blue wall displaying local beers and wines. I sit down with Chris Beard and his aunt, Siobhan Chambers, who along with Chambers’ husband, Wayne Stasiulis, are partners in the growing five-year-old business. Beard and Chambers hail from Dublin, Ireland. Chambers, who also runs a sporting goods business with Stasiulis, came to Canada first, and after culinary adventures in London, England, and Salerno, Italy, her nephew – a friendly redhead in his mid-40s – eventually followed with his family and became a permanent resident. Chambers – a bubbly personality whose energy fills the room – focuses on the bookkeeping and financial aspects of the business, while Beard handles recipe development and day-to-day operations.
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preciate ingredient quality over quantity. This experience and training informed his work, at the Apostrophe Café in London, England, as area manager and operations director. And he carried it with him to Canada.
Chris Beard and his aunt, Siobhan Chambers, along with Chambers’ husband, Wayne Stasiulis, are partners in 850 Degrees, a thriving five-year-old Canadathemed pizzeria in Etobicoke, Ont.
“Cooking with local ingredients is very important to us,” Beard says. Each month they try to have two new dishes and complementary wines and beers. Beard started making pizzas at age 16 in London, England, then at age 18 went to Salerno, Italy, to work in a friend’s pizzeria. He learned a lot in Italy, including how to bake in a two-metre by two-metre bakers’ oven. During his work as a pizzaiolo, the most memorable lesson he learned was respect for that oven, whose intense heat made an impression on him. “It was very hot, a huge oven,” he says. He also learned to ap-
QUALITY OF INGREDIENTS AND SERVICE When planning the pizzeria, the three co-owners were inspired by the apartments cropping up around them. “We thought, what can we do differently?” Beard says. They decided to make Canada their theme and to focus on a deceptively simple formula: quality of ingredients and quality of service at a fair price. As an example of quality ingredients, he points to 850’s antipasto board, which features a Canadian salami, prosciutto, ’nduja sausage, olives, roasted vegetables, Ontario buffalo brie and focaccia bread. “It’s kind of our thing,” Beard says, and priced at $16.95, he considers it a bonus for customers. “You won’t find something of that quality deeper in the city.” Their emphasis on local ingredients is where the quality shines and also where the value to customers is found, Beard says. The double-zero flour, tomatoes and parmesan cheese are the only non-Canadian ingredients found on their menu. They have 16 employees – two-thirds work full time – who provide upbeat and bustling service. As with many restaurants, finding and keeping good workers is a challenge, they say, and it doesn’t help that they are not on the subway line that serves Toronto. Seventy per cent of those given an interview are no-shows, Beard says. To find good candidates, they target students from nearby Humber College and use Indeed and Kijiji. In summer, it’s hard to find workers. “Good pizzaiolos are the hardest to find,” Beard says matter-of-factly, adding that one
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850 Degrees features a customized gas-fired dome oven and a carefully curated local beer and wine wall.
to two people work the oven on a shift. Complicating the hiring process is the oven: “Our pasta is done in an oven. Some people aren’t used to baking pasta in an oven. Some have a little freak-out,” he adds with a smile. He is talking about a gas-fired dome oven, made by EarthStone Ovens in California and customized on the outside. “It’s the Ferrari of ovens,” Beard says. The attractive working hours – two shifts of 10:45 a.m. to 4 p.m. and 4 to 10 p.m. – have helped them keep good staff. And using a scheduling app helps staff take ownership of their time and work. If they want to trade shifts with someone else, Beard tells them to “work it out.” Soon he expects to integrate their scheduling and point-of-sale systems. ‘MASSIVE’ SENSE OF COMMUNITY What do they like about Canada? “I like the expansiveness,” Chambers says. “I lived in England and it can be very congested.” Here it’s calmer and people are personable, she adds. “The sense of community here is massive,” Beard says. “People proactively wanted us to succeed. People were saying things like, ‘Thank God you’re here!’ ” The reasonable pricing helps, he adds. The three decided very early on they wanted to highlight local ingredients. Chambers and Stasiulis had ideas for pizza names because, having lived in Canada longer, they were more familiar with Canadian interests
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and themes. They brainstormed about what it means to be Canadian. One theme that came up was hockey. 850 Degrees is not a sports bar and there are no TVs in the cozy restaurant that seats about 50 plus a small sidewalk patio. Still, a photo of NHL hockey player Dave Bolland hangs on the wall, as a nod to a personal connection between Stasiulis’ and Bolland’s fathers. CANADA-BOOSTING MENU Most patriotic of all is the menu, which features 16 pizzas with playful names that each tell a story of Canada. Having “bespoke” pizza names makes it more personal, Beard says. The “Group of 7” pizza features seven elements sit on the leopard-spotted Neapolitan crust: goat’s cheese, fresh tomatoes, spinach, roasted red peppers, Kalamata olives, parmesan cheese and fior di latte cheese. “Lord Stanley” and “Shinny” are further tributes to hockey, and “Famous Five” celebrates the landmark 1928 case that found women were eligible to sit in the Senate of Canada. “Oh Canada” features Canadian maple bacon, thinly sliced smoked pork loin, maple syrup, fior di latte cheese and tomato sauce topped by a soft, free-range egg. “True patriot love in all thy eaters’ command,” the description reads. Bestsellers are “Grand River” and “St. John’s” pizzas. “Grand River, which was created to satisfy demand for a meat-lover’s
pizza and joined the menu permanently, features spicy Calabrese salami, local ham, wild boar sausage, pork pepperoni and Niagara prosciutto. “St. John’s,” touted as “the original pizza named after Canada’s oldest city,” features Ontario buffalo cheese, tomato sauce and fresh basil. One marked difference Beard and Chambers noticed between pizza in the U.K. and in Canada is the Eastern European pepperoni – a delicacy they enjoyed while living in England. It had a unique taste they struggle to describe but settle on as “cleaner-tasting.” They have worked hard to re-create that distinctive taste on their pizzas in Canada. In addition to the pizzas, the carefully curated menu lists lobster ravioli, pappardelle ai funghi and a handful of main salads such as artichoke and goat’s cheese. LOCAL BEER AND WINE Beard believes in serving local beverages as a way to both support local businesses and bring something unique to customers. “Usually ‘Buy Canadian’ equals expensive,” he says. He says serving Canadian wine in the past could be a high-risk venture but these days there is much more variety. “At first people didn’t know Canadian wines and beers. Now people love trying different wines and beers,” he says. They do brewery “takeovers” three times a year and invite such vendors as Great Lakes Brewing Company, Creekside Estate Winery
A staple on 850 Degrees’ menu is “Oh Canada” featuring Canadian maple bacon, thinly sliced smoked pork loin, maple syrup, fior di latte cheese and tomato sauce topped by a soft, free-range egg.
and Two Sisters Vineyards to showcase their beverages. Customers can try a free sample of wine or beer and have the option to buy it. And after years of actively searching out new local products, they enjoy having companies approach them with new offerings. INSTA-MARKETING Instagram is Beard’s favourite social media platform. “It’s visual,” he says. “It’s the best value for advertising.” They have more than 1,500 followers. They are also on Facebook, where they have about 1,300 likes, and Twitter, where they have almost 600 followers. He does the posting himself and uses Facebook posts sparingly. “Social media is more valuable than word of mouth because it gives us numbers,” Beard says. “You can see the bump when you post a photo on social media. But word of mouth is more important.” An appearance on the Food Network show You Gotta Eat Here! in 2016 is a reliable measure they are doing something right.
Restaurants are featured based in part on recommendations by customers, and one of their regular customers recommended them. When the episode is rerun, they notice a rise in customer traffic. COMMUNITY-MINDED The partners at 850 love their neighbourhood and are quick to show it. “We’re making money, but it’s about more than that,” Chambers says. They run pizza classes of eight for local public school and high school kids. They try to instil the benefits of local ingredients, a definition that is sometimes widened the rest of Canada. They support local hockey teams such as The Fury and are proud of being involved in the community. Another way they show support is through Lakeshorts, an annual film festival held at Assembly Hall, a few blocks away. It’s put on by Fifth Ground Entertainment in association with Lakeshore Arts and features live music and films from all over the world. 850 Degrees helps pro-
vide food served at the festival’s Saturday night gala. And for every “Oh Canada” pizza sold, they donate a dollar to the event. “This neighbourhood needs more cultural events,” Chambers says. Etobicoke loves them right back. This spring they were given the Gems of Etobicoke-Lakeshore award for “Best Restaurant” based on votes from their neighbours. Chambers also feels the pleasure of a tightly knit community on Tuesday nights when musician and family friend Paul Morgan plays guitar and sings from 6 to 9 p.m. “Customers love it,” she says. “What I like about coming in here is that eight out of 10 times, you know someone.” Their advice for independents is to carve a niche for yourself. “You can make it really special even if you’re small,” Chambers says. “Personal service is very, very important,” Beard adds. “Celebrate that aspect.” • For more profiles, visit canadianpizzamag.com
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technology
Five ways to schedule your staff – profitably Effective scheduling is a combination of crystal-ball gazing, culture building and data mining with a dash of technology to make the process smoother BY MICHELLE BRISEBOIS
A
restaurant schedule that perfectly matches the business volume is the holy grail we all seek. Operators can feel like they’re either short-staffed and losing sales or overstaffed and watching costs outpace revenue. In both instances, the business suffers and so does your peace of mind. Establishing a target for your labour costs is the first step towards scheduling effectively. Many restaurants measure their labour costs as a percentage of sales. According to fastcasual.com, most restaurants run their labour at 20 per cent of sales or less. This number will shift depending on the restaurant concept – fine dining would be more labour intensive and therefore may run higher. While traditional operators still tend to use this approach, it fails to account for things like menu pricing, differing hourly rates of job categories or promotional activity. Scheduling by estimating your sales can shortchange the customer experience. After all, the customers that takes an hour to eat a salad and a glass of ice water takes as much labour as the one who has prime rib and a glass of fine wine. The savvier approach is to build a strong and engaged team and to leverage your data. Here are some tips on how to do this. 1. SCHEDULE TEAM MEMBERS WITH A BALANCE OF EXPERIENCE Your core team may want to pick the prime shifts and to work together but if you’re over-weighted with new talent on some
18 pizza JULY/AUGUST 2019
shifts and experienced employees on an- after a period of time, you’ll have a nice other, the guest experience will be inconsis- war chest of information that allows you tent and new employees won’t benefit from to predict the business needs and schedule accordingly. It’s important as well to shadowing the more seasoned people. We spoke with Cory Medd of Two Guys monitor non-traditional data relationships, and a Pizza Place in Lethbridge, Alta., and for example, the weather. Snowstorms can Juanita Dickson, president of Gusto 54 choke off business and a heatwave can inRestaurant Group, about how to ensure that crease demand if people don’t want to cook. a backbone of solid veterans is supporting Local events that happen annually can have the less experienced team members. Two an impact too. While you may know all of this in your head, actually Guys and a Pizza Place has mapping it out by date and about 20 per cent of its team correlated to your business turning over with some regScheduling results can help you see ularity and about 80 per cent by estimating any changes over time. Two of the talent pool is experienced, Medd shares. A typyour sales can Guys and a Pizza Place has been operating for 17 years ical shift will have a 50-50 shortchange and sees an impact from losplit of core and new team cal events. “We make sure to members. the customer know when the local univerAt Gusto 54, new team experience. sity convocation is so we can members scheduled will alramp up for an increased deways have a “coach” – a permand,” Medd says. son who is a trained expert at their role – to train and mentor them during the shift. Gusto 54 also 3. CONSIDER USING AN APP TO likes to take about 15 to 20 per cent of exist- SCHEDULE STAFF ing team members and transplant them into Last-minute requests for time off, swapping any new restaurants they open. “We find shifts and communication are duties that this is the best way to ensure our brand stan- can easily consume at least 30 to 40 per cent dards are upheld from Day 1,” Dickson says. of a restaurant manager’s time. There are scheduling apps that can allow employees to request a day off or even swap a shift with 2. USE YOUR DATA TO SCHEDULE Identify key data points, such as average someone by posting it as available for anothsale, walk-ins versus covers, length of dining er team member to scoop up. Two Guys uses an app called Ameego, experience and breakdown of menu items. A dashboard that summarizes some of these which they launched with their team five key metrics should be updated weekly and years ago. “It was a good decision to use
the app,” Medd says. The app allows him to have certain blackout dates if all hands on deck are needed and for employees to go “shift shopping” to see who wants to give up a shift to someone else. The app does allow for schedules to be automated based on historical data but it also lets you set the schedule. Gusto 54 has tried several scheduling apps as well and now uses one called Push Operations Scheduler that provides a lot of efficiencies, including allowing people to put in requests for time off and letting them give away shifts. Scheduling apps can also help you schedule your space. A start-up company called WEachSeats has partnered with the restaurant industry using an app that allows freelance workers to use dormant restaurant space as a new type of co-working model. Many restaurants have banquet rooms or private dining rooms that sit unused most of the time. WEachSeats allows these operations to allow freelance workers to set up their laptops in those unused rooms in exchange for a fee.
4. USE CULTURE AND CROSS-TRAINING When we speak with restaurants that are thriving, Canadian Pizza magazine has noticed a recurring theme; operational excellence and efficiency are a function of creating a strong culture and fostering diversity. Gusto 54 chooses team members carefully and invests in their success. “We hire and train for each business ensuring that the skills match the needs of the business,” Dickson says. “We do provide some cross-training opportunities to allow for people to move around and advance throughout the company. We spend a lot of energy in hiring people based on our values so we don’t mind investing in additional training for someone who has shown interest and potential to gain experience in another aspect of our business.”
to a restaurant’s success. The operative word, however, is “unnecessary.” The operator who simply pores over the cost of labour on the income statement without a glance towards growth is missing the bigger picture. Your people and their associated costs are there to serve your guests and run the business. This is where you circle back to your dashboard and scour the data for clues as to what’s causing the increase in labour. Tweaking the menu, the schedule and your marketing strategy should all be viable steps towards success without cutting staff hours. Effective scheduling is a combination of crystal-ball gazing, culture building and data mining with a dash of technology to make the process smoother. It also allows you to harness the power of the most costly and important asset in your business – the people. •
5. VIEW LABOUR AS INVESTMENT, NOT JUST EXPENSE Operational efficiency and finding ways to cut unnecessary costs are vitally important
Michelle Brisebois is a marketing consultant specializing in e-commerce and digital content strategy and retail/ in-store activation. Michelle has worked in the food, pharmaceutical, financial services and wine industries. She can be reached at michelle@textrixconsulting.com.
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JULY/AUGUST 2019 pizza 19 PZ_Thunderbird_revised_JulyAg19_MLD.indd 1
2019-06-12 10:06 AM
buyers guide
2019 BUYERS GUIDE
& MANUFACTURERS DIRECTORY Alphabetical listings of manufacturers, suppliers and distributors of equipment, ingredients and supplies to the Canadian pizza industry
AB MAURI NORTH AMERICA 4240 Dunca Avenue, Suite 150 St. Louis, MO 63110 Tel: 1-800-772-3971 Website: www.abmna.com Main Products: AB Mauri North America is a baking technology company passionate about baking. Bakers look to us for iconic Fleischmann’s Yeast, quality ingredients, exceptional process optimization & customized technical support. AM MANUFACTURING COMPANY 9200 Calumet Avenue, Suite NW07 Munster, IN 46321 Tel: 219-472-7272 Fax: 219-472-7271 e-mail: lserafin@ammfg.com Website: www.ammfg.com Main Products: 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. AMADIO’S PIZZA PIZZERIA/ RESTAURANT CONSULTING 360 Revus Ave, #6 Mississauga, ON L5G 4S4 Tel: 647-793-7710 e-mail: pizzajoe@primus.ca Website: www.amadiospizza.com Main Products: If you are thinking about starting out or need some hands on help give us a call. Over 40 years in the industry with a lot of experience.
ARDENT MILLS ULC 6860 Century Ave. Mississauga, ON L5N 2W5 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, pizza mixes, blends and specialty products, available organic, customized to meet your needs and backed by unrivaled technical support & customer service.
EARTHSTONE OVENS 6717 San Fernando Rd Glendale, CA 91201 Tel: 800-840-4915 e-mail: info@earthstoneovens.com Website: earthstoneovens.com Main Products: Earthstone Ovens manufactures a premium line of wood, gas and coal fired forno ovens. Classic design with solid performance.
FAEMA CANADA 672 Dupont Street, Suite 201 Toronto, ON M6G 1Z6 Tel: 416-535-1555 Fax: 416-535-3843 Toll-Free: 1-877-323-6226 e-mail: espresso@faema.ca Website: www.faema.ca Main Products: Importer and distributor for Moretti Forni, commer-
20 pizza JULY/AUGUST 2019
ical electric and gas pizza ovens. We also carry a complete line of espresso/cappuccino machines and cafe/pizza parlour refrigerated equipment. FOODTOOLS CONSOLIDATED, 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.
G CINELLI ESPERIA CORPORATION 380 Chrislea Rd, Woodbridge, ON L4L8A8 Tel: 1 800 665 363 e-mail: sales@cinelli.com Website: www.cienlli.com Main Products: Established in 1972, G Cinelli Esperia Corporation manufactures a variety of bakery machinery.
IFOODEQUIPMENT.CA 170 Millennium Blvd Moncton, NB E1E 2G8 Tel: 1-855-388-5999 e-mail: sales@ifoodequipment.com Website: www.ifoodequipment.ca Main Products: New & Reconditioned Food Service Equipment • Shop Online 24/7 • Online Auctions • We Ship Anywhere in Canada
JADEE MEAT PRODUCTS LTD. 4710 Bartlett Road Beamsville, ON L0R 1B0 Tel: 905-563-5381 Fax: 905-563-8711 e-mail: hsnajdman@jadeemeats. com Website: www.jadeemeats.ca Main Products: Dry Cure & Cooked Pepperoni, Pizza Toppings, Cooked & Smoked Meats.
LESAFFRE YEAST CORPORATION 3901 F.X. Tessier Vaudreuil-Dorion, QC J7V 5V5 Tel: 450-510-5764 Fax: 450-424-9458 e-mail: peter.jacobs@lesaffreyeastcorp.com Website: www.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.
LLOYDPANS 3808 N Sullivan Rd Bldg 25-J Spokane Valley, WA 99216 Tel: 509-468-8691 e-mail: sales@lloydpans.com Website: lloydpans.com Main Products: LloydPans is a US manufacturer of bakeware for
buyers guide the pizza, foodservice and bakery industries. Our reputation is for quality products, innovation in solving issues and honest customer service.
MIMI FOOD PRODUCTS INC. 1260 Creditstone Rd. Vaughan, ON L4K 5T7 Tel: 905-660-0010 e-mail: info@mimifoods.ca Website: www.mimifoods.ca Main Products: Pizza Dough Balls (White, Caputo ‘00’, Whole Wheat), Pizza Crusts, Focaccia’s (variety of flavors and sizes), Ciabatta Bread/ Dough’s, Panouzzo Bread/Slider Buns, Flatbreads, Fajita/Tortilla Balls, Custom Formulations, BRC Certified.
shredding and depositing to vacuum and modified atmosphere packaging, Reiser is the one supplier that pizza producers trust for better, smarter solutions. P& H MILLING GROUP CORPORATE OFFICE 1060 Fountain Street North Cambridge, ON N3E 0A1 Tel: 519-650-6400 Toll-Free: 1-800-621-0588 e-mail: sales@phmilling.com Website: www.phmilling.com Main Products: We manufacture Hard, Soft and Organic flours for your pizza manufacturing needs. With eight mills strategically located across Canada and a vast distribution network. We are focused on providing high quality flour and grain products with a commitment to delivering customer value every day!
Canada distributed by
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MORETTI FORNI (EURO MILAN DISTRIBUTING) 115 Matheson Blvd. East Mississauga, ON L4Z 2Y5 Tel: 905-501-8600 Fax: 905-501-9737 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. We welcome customers to test the ovens before purchasing.
OK FROZEN DOUGH 4145 Spallumcheen Place Armstrong, BC V0E1B6 Tel: 250-546-0311 e-mail: info@okfrozendough.com Website: www.okfrozendough.com Main Products: OK Frozen Dough has been producing a wide variety of frozen bread & bun dough including pizza dough for over 25 years. Quality, consistency,reliability, and competitive pricing is always our priority.
PARMALAT CANADA 405 The West Mall Toronto, ON M9C 5J5 Tel: 416-620-3142 Website: parmalat-foodservice.ca Main Products: Parmalat Canada Foodservice is a full service dairy supplier providing a broad range of quality products including milk, yogourt, cheese and tablespreads.
PARRHEIM FOODS (P&H MILLING GROUP) 817 48th St. East Saskatoon, SK S7K 0X5 Tel: 306-931-1655 ext. 3235 Fax: 306-931-2664 e-mail: parrheimsales@phmilling.com Website: www.parrheimfoods.ca Main Products: Specialty products for the Pizza industry such as Pea flour concentrates (starch, protein, flour and fibre) - both conventional and organic.
PURATOS CANADA 520 Slate Drive Mississauga, ON L5T 0A1 Tel: 905-362-3668 Fax: 905-362-0296 e-mail: info.canada@puratos.com Website: www.puratos.ca Main Products: Puratos is an international group, which offers a full range of innovative products and application expertise for artisans, industry, retailers and food service customers in the bakery, patisserie and chocolate.
QUANTUM TECHNICAL SERVICES 9524 West Gulfstream Road Frankfort, IL 60423 Tel: 815-464-1540 Fax: 815-464-1541 e-mail: info@q-t-s.com Website: www.q-t-s.com Main Products: Automated pizza topping equipment, pizza cutters, sauce applicators, cheese applicators, pepperoni slicer/applicators, dry ingredient applicators.
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.
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: From dough dividing to topping production, from cheese
RICCO FOOD DISTRIBUTOR One Ricco Place Strathroy, ON N7G 3H8 Tel: 519-245-7081 Fax: 519-245-7126 e-mail: donjr@riccofoods.com Main Products: Pizza & restaurant food needs.
ROUTHIER - BAKERY EQUIPMENT 2105 Holmes St-Hubert, QC J4T 3J3 Tel: 1-877-926-2077 Fax: 450-926-3191 e-mail: frederick@routhierfils.com Website: www.routhierfils.com Main Products: At Routhier Bakery Equipment, you’ll find all types of Pizza Equipment, Ovens, Mixers divider-formers, Retarder Proofers, etc. We carry the complete product lines of renowned suppliers Pavailler, Bertrand and CFI.
SABRINA WHOLESALE FOODS INC 1 ROMINA DRIVE VAUGHAN, ON L4K 4Z9 Tel: 416-665-1533 Fax: 905-761-1709 e-mail: orderdesk@sabrinafoods.com Website: www.sabrinafoods.com Main Products: Sabrina Wholesale Foods - located in Vaughan, Ontario since 1987. For over 30 years, we have been supplying thousands of customers in the Foodservice industry with top quality products and great customer service at competitive prices. We are a family run business helping you get what you need when you need it.
JULY/AUGUST 2019 pizza 21
buyers guide SHAFER-HAGGART LTD. 1100 Melville St, Suite 938 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.
Tomatoes, Not From Concentrate crafted specifically for quality-oriented pizzerias and Italian restaurants. Family owned and operated in Modesto, CA. STANISLAUS 1202 D Street Modesto, CA 95354 Tel: 800-327-7201 e-mail: info@stanislaus.com Website: stanislaus.com Main Products: Premium tomato products 100% Packed from Fresh
Website: valleymetal.com Main Products: Valley Metal is located in Calgary and serves local, national and international restaurant clients. We supply pizza pans, proofing lids, table pedistals and custom interior metal fixtures.
VALLEY METAL LTD. 3003 11 Street Southeast Calgary, AB T2G 3G9 Tel: 403-243-7778 Fax: 403-243-1476 e-mail: sales@valleymetal.com
PIZZA EQUIPMENT
Automated Liquid Sponge Routhier - Bakery Equipment
Barbecue Eqpt. Ifoodequipment.ca Routhier - Bakery Equipment
Coffee Eqpt. Faema Canada Ifoodequipment.ca
Automated Pizza Eqpt. Foodtools Consolidated, Inc. G Cinelli Esperia Corporation Ifoodequipment.ca Moretti Forni (Euro Milan Distributing) Quantum Technical Services Reiser (Canada) Ltd. Routhier - Bakery Equipment
Beer Eqpt. Ifoodequipment.ca
Conveyors Am Manufacturing Company Quantum Technical Services Routhier - Bakery Equipment
Automation Controls Routhier - Bakery Equipment Bagel Equipment G Cinelli Esperia Corporation Ifoodequipment.ca Reiser (Canada) Ltd. Routhier - Bakery Equipment Bake Sheets G Cinelli Esperia Corporation Ifoodequipment.ca Lloydpans Moretti Forni (Euro Milan Distributing) Ricco Food Distributor Routhier - Bakery Equipment Valley Metal Ltd. Bakers Boards Ifoodequipment.ca Routhier - Bakery Equipment Baking Stones Routhier - Bakery Equipment
Beverage Dispensers Ifoodequipment.ca Bins Ifoodequipment.ca Routhier - Bakery Equipment
Cookware Ifoodequipment.ca Lloydpans Routhier - Bakery Equipment
Blenders Ifoodequipment.ca
Cooling Fans Ifoodequipment.ca
Broilers Ifoodequipment.ca
Counters Ifoodequipment.ca Routhier - Bakery Equipment
Bucket Openers Ifoodequipment.ca Calzone Eqpt. Reiser (Canada) Ltd. Routhier - Bakery Equipment Can Openers Ifoodequipment.ca Ricco Food Distributor Cappuccino Eqpt. Faema Canada Ifoodequipment.ca Carts Ifoodequipment.ca Lloydpans Catering Eqpt. Ifoodequipment.ca Cheese Handlers Reiser (Canada) Ltd.
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Cutting Boards Foodtools Consolidated, Inc. Ifoodequipment.ca Lloydpans Dishwashing Eqpt. Faema Canada Ifoodequipment.ca Routhier - Bakery Equipment Dispensers Ifoodequipment.ca Quantum Technical Services Reiser (Canada) Ltd. Display Cases Ifoodequipment.ca Dough Eqpt. Am Manufacturing Company Faema Canada G Cinelli Esperia
Corporation Ifoodequipment.ca Moretti Forni (Euro Milan Distributing) Reiser (Canada) Ltd. Routhier - Bakery Equipment
Dough Mixers Faema Canada G Cinelli Esperia Corporation Ifoodequipment.ca Moretti Forni (Euro Milan Distributing) Routhier - Bakery Equipment Dryers Ifoodequipment.ca Espresso Eqpt. Faema Canada Lloydpans Exhaust Equipment Degreasing Ifoodequipment.ca Filters Ricco Food Distributor Flour Silos Routhier - Bakery Equipment Food Finishers Routhier - Bakery Equipment Food Processors Ifoodequipment.ca Reiser (Canada) Ltd. Routhier - Bakery Equipment
Freezers G Cinelli Esperia Corporation Ifoodequipment.ca Routhier - Bakery Equipment
Freezing Systems G Cinelli Esperia Corporation Ifoodequipment.ca Frozen Dessert Eqpt. Faema Canada Ifoodequipment.ca Fryers Ifoodequipment.ca Routhier - Bakery Equipment Griddles Ifoodequipment.ca Grinders Ifoodequipment.ca Reiser (Canada) Ltd. Heat Lamps Ifoodequipment.ca Moretti Forni (Euro Milan Distributing) Heated Delivery Systems Ifoodequipment.ca Rediheat, Inc. Hot Boxes Ifoodequipment.ca Rediheat, Inc. Ice Eqpt. Ifoodequipment.ca Routhier - Bakery Equipment Iced Beverage Eqpt. Ifoodequipment.ca
buyers guide Juicers Ifoodequipment.ca
Packaging Eqpt. Reiser (Canada) Ltd.
Manual Cutting Equipment Foodtools Consolidated, Inc.
Packaging Machinery Reiser (Canada) Ltd.
Meat Nugget Forms Reiser (Canada) Ltd. Menu Boards Valley Metal Ltd. Mobile Kitchens Faema Canada Moretti Forni (Euro Milan Distributing) Quantum Technical Services Oven Accessories G Cinelli Esperia Corporation Ifoodequipment.ca Lloydpans Moretti Forni (Euro Milan Distributing) Routhier - Bakery Equipment Ovens Earthstone Ovens Faema Canada G Cinelli Esperia Corporation Ifoodequipment.ca Moretti Forni (Euro Milan Distributing) Ricco Food Distributor Routhier - Bakery Equipment
Panzarotti Eqpt. Ifoodequipment.ca Moretti Forni (Euro Milan Distributing) Routhier - Bakery Equipment Pasta Eqpt. Faema Canada Ifoodequipment.ca Routhier - Bakery Equipment Pizza Making Eqpt. Am Manufacturing Company Earthstone Ovens Faema Canada G Cinelli Esperia Corporation Ifoodequipment.ca Lloydpans Moretti Forni (Euro Milan Distributing) Quantum Technical Services Reiser (Canada) Ltd. Ricco Food Distributor Routhier - Bakery Equipment Valley Metal Ltd. Plastic Boxes Routhier - Bakery Equipment
Racks Ifoodequipment.ca Lloydpans Routhier - Bakery Equipment Valley Metal Ltd. Ranges Ifoodequipment.ca Routhier - Bakery Equipment Refrigeration Sys. Faema Canada Ifoodequipment.ca Refurbished Eqpt. Ifoodequipment.ca Routhier - Bakery Equipment Restaurant Eqpt. Faema Canada Ifoodequipment.ca Moretti Forni (Euro Milan Distributing) Roasting Eqpt. Ifoodequipment.ca Scales Routhier - Bakery Equipment Shelving Ifoodequipment.ca Routhier - Bakery Equipment
Slicers/Dicers Foodtools Consolidated, Inc. Ifoodequipment.ca Quantum Technical Services Reiser (Canada) Ltd. Routhier - Bakery Equipment Smokers Ifoodequipment.ca Reiser (Canada) Ltd. Stoves Ifoodequipment.ca Routhier - Bakery Equipment Tables G Cinelli Esperia Corporation Ifoodequipment.ca Routhier - Bakery Equipment Valley Metal Ltd. Toasters Ifoodequipment.ca Routhier - Bakery Equipment Tortilla Eqpt. Am Manufacturing Company Foodtools Consolidated, Inc. Ifoodequipment.ca Reiser (Canada) Ltd. Routhier - Bakery Equipment
Trays G Cinelli Esperia Corporation Ifoodequipment.ca Ricco Food Distributor Routhier - Bakery Equipment Valley Metal Ltd. Tunnels Moretti Forni (Euro Milan Distributing) Routhier - Bakery Equipment Used Eqpt. Ifoodequipment.ca Moretti Forni (Euro Milan Distributing) Routhier - Bakery Equipment Utensils Ifoodequipment.ca Routhier - Bakery Equipment Valley Metal Ltd. Washers Ricco Food Distributor Routhier - Bakery Equipment Water Heaters Routhier - Bakery Equipment Weigh Scales Routhier - Bakery Equipment
Sinks Ifoodequipment.ca Routhier - Bakery Equipment
FOODS & INGREDIENTS
Appetizers Ricco Food Distributor Sabrina Wholesale Foods Inc Baking Ingredients Ab Mauri North America Ardent Mills Ulc Parmalat Canada Parrheim Foods (P&H Milling Group) Puratos Canada Ricco Food Distributor Sabrina Wholesale Foods Inc Baking Powder Ab Mauri North America Ricco Food Distributor Sabrina Wholesale Foods Inc
Beverages (Cold) Parmalat Canada Ricco Food Distributor Sabrina Wholesale Foods Inc
Cheese Parmalat Canada Ricco Food Distributor Sabrina Wholesale Foods Inc
Beverages (Hot) Faema Canada Ricco Food Distributor Sabrina Wholesale Foods Inc Bread Products Ardent Mills Ulc Mimi Food Products Inc. Ok Frozen Dough Puratos Canada Ricco Food Distributor Sabrina Wholesale Foods Inc
Cheese Alternatives Ricco Food Distributor
Breading Ricco Food Distributor
Chicken Ricco Food Distributor Condiments Sabrina Wholesale Foods Inc Shafer-Haggart Ltd. Croutons Ricco Food Distributor Sabrina Wholesale Foods Inc Crust Crisper Ricco Food Distributor
Crust Mixes Ab Mauri North America Ardent Mills Ulc Crusts Ab Mauri North America Ardent Mills Ulc Mimi Food Products Inc. Puratos Canada Ricco Food Distributor Dairy Products Ricco Food Distributor Sabrina Wholesale Foods Inc Dessert Toppings Ricco Food Distributor Sabrina Wholesale Foods Inc
Desserts Ardent Mills Ulc Puratos Canada Ricco Food Distributor Sabrina Wholesale Foods Inc Desserts (Frozen) Sabrina Wholesale Foods Inc Dough Ab Mauri North America Ardent Mills Ulc Lesaffre Yeast Corporation Mimi Food Products Inc. Ricco Food Distributor Sabrina Wholesale Foods Inc Eggs Ricco Food Distributor Sabrina Wholesale Foods Inc
JULY/AUGUST 2019 pizza 23
buyers guide Flavours Lesaffre Yeast Corporation Puratos Canada
Garlic Ricco Food Distributor Sabrina Wholesale Foods Inc
Oils & Shortenings Ricco Food Distributor Sabrina Wholesale Foods Inc
Flour Ardent Mills Ulc Faema Canada Moretti Forni (Euro Milan Distributing) Parrheim Foods (P&H Milling Group) Ricco Food Distributor Sabrina Wholesale Foods Inc
Herbs Ricco Food Distributor Sabrina Wholesale Foods Inc
Olive Oil Ricco Food Distributor Sabrina Wholesale Foods Inc Shafer-Haggart Ltd.
Fresh Baked Goods Ab Mauri North America Frozen Baked Goods Ab Mauri North America Mimi Food Products Inc. Sabrina Wholesale Foods Inc Frozen Pizza Ab Mauri North America Mimi Food Products Inc. Ricco Food Distributor Fruit Shafer-Haggart Ltd.
Meat Products Jadee Meat Products Ltd. Ricco Food Distributor Sabrina Wholesale Foods Inc Meatballs Ricco Food Distributor Sabrina Wholesale Foods Inc Mexican Products Mimi Food Products Inc. Shafer-Haggart Ltd. Mixes Ab Mauri North America Ardent Mills Ulc Parmalat Canada Puratos Canada Ricco Food Distributor Nuts Ricco Food Distributor Sabrina Wholesale Foods Inc
Pasta Products Ricco Food Distributor Sabrina Wholesale Foods Inc Potatoes Ricco Food Distributor Prepared Foods Mimi Food Products Inc. Ricco Food Distributor Pretzels Ricco Food Distributor Prosciutto Sabrina Wholesale Foods Inc Salad Dressings Quantum Technical Services Ricco Food Distributor Sabrina Wholesale Foods Inc
Sandwich Items Sabrina Wholesale Foods Inc
Syrups Ricco Food Distributor
Sauces Ricco Food Distributor Sabrina Wholesale Foods Inc Stanislaus
Tomatoes & Prod. Sabrina Wholesale Foods Inc Shafer-Haggart Ltd. Stanislaus
Seafood Shafer-Haggart Ltd.
Toppings Ricco Food Distributor Shafer-Haggart Ltd.
Seasonings Ricco Food Distributor Sabrina Wholesale Foods Inc Snack Foods Mimi Food Products Inc. Parmalat Canada Soups Ricco Food Distributor
Vegetables Ricco Food Distributor Shafer-Haggart Ltd. Yeast Ab Mauri North America Lesaffre Yeast Corporation Ricco Food Distributor Sabrina Wholesale Foods Inc
Soy Products Moretti Forni (Euro Milan Distributing) Sabrina Wholesale Foods Inc Spices Ricco Food Distributor Sabrina Wholesale Foods Inc
SUPPLIES & SERVICES Advertising Specialties Ricco Food Distributor
Delivery Sys. Rediheat, Inc.
Aprons & Bibs Sabrina Wholesale Foods Inc
Dinnerware Ifoodequipment.ca
Bags Rediheat, Inc. Ricco Food Distributor Sabrina Wholesale Foods Inc
Dough Boxes Lloydpans Moretti Forni (Euro Milan Distributing) Ricco Food Distributor
Boxes Ricco Food Distributor Brushes Moretti Forni (Euro Milan Distributing) Cleaning Products Ricco Food Distributor Sabrina Wholesale Foods Inc Consulting Services Amadio’s Pizza Pizzeria/ Restaurant Consulting Containers Sabrina Wholesale Foods Inc
Forms Ricco Food Distributor Furniture/Interiors Valley Metal Ltd. Gloves Ricco Food Distributor Sabrina Wholesale Foods Inc Lids Ricco Food Distributor Sabrina Wholesale Foods Inc Valley Metal Ltd. Lubricants Ricco Food Distributor
24 pizza JULY/AUGUST 2019
Napkins Ricco Food Distributor Sabrina Wholesale Foods Inc Packaging Supplies Sabrina Wholesale Foods Inc Pan Coatings Lloydpans Paper Products Foodtools Consolidated, Inc. Ricco Food Distributor Sabrina Wholesale Foods Inc Pizza Pads Ricco Food Distributor Sabrina Wholesale Foods Inc Services Lloydpans Smallwares Ifoodequipment.ca Lloydpans Moretti Forni (Euro Milan Distributing) Valley Metal Ltd.
Store Fixtures Valley Metal Ltd. Trays Lloydpans Ricco Food Distributor Valley Metal Ltd. Uniforms Ifoodequipment.ca
THE PIZZA BIBLE The Pizza Bible is a complete master class in making delicious, perfect, pizzeria-style pizza, with more than seventy-five recipes covering every style you know and love, as well as those you’ve yet to fall in love with. This book is a comprehensive guide, covering nine different regional styles – including standards like Neapolitan, Roman, and Chicago, as well as renowned pizza sub-specialties like St. Louis and Californian. $35.00
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Annex Pizza Summit........................................................................12,13 Annex Book Store.................................................................................25 Faema Company (Canada) Ltd. / Euro-Milan Inc.................................28 Finica Food Specialties Ltd. .................................................................11 Ford Motor Company ............................................................................. 7 Lesaffre Yeast Corporation ...................................................................27 Middleby Marshall.................................................................................15 Reiser / Robert Reiser & Co. ................................................................. 2 Ricco Food Distributor ..........................................................................17 Springer’s Meats Inc. ............................................................................17 Stanislaus Food Products ...................................................................4,5 Thunderbird Food Machinery Inc. ........................................................19 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 2019 pizza 25
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making dough with Diane
Why you should revise your menu regularly Diane Chiasson
id you know the most effective tool for pizza marketing is right under your nose? Your menu design and layout can increase your pizzeria’s bottom line profit by three to five per cent. It is absolutely necessary nowadays for pizzeria operators to analyze their menu, product mix, food and labour costs, as well as pricing. Your menu is one of the first things your customers will interact with when they walk into your operation. It must make an outstanding first impression. Your menu may contain too many product items, bad photos, poor wording or simply unsuitable design that may detract from your customer’s experience. A sophisticated, designed menu will significantly increase your revenue by drawing more attention to profitable menu items and will leave a lasting feelgood impression with your customers. The following menu design ideas will help you make the right decisions about how your menu should look and feel.
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WHAT IS MENU ANALYSIS? Menu analysis consists of understanding the brand, design, styles, fonts, menu copy, pricing as well as product mix, which includes food and ingredients. You need to be able to identify the profitability and popularity of each menu item, and find ways to increase your sales and future success. You have to also understand brand awareness. Positioning your brand in the market requires a thorough knowledge of your market. Determine if your market is demand-driven or price-driven. If you own a small pizzeria, the biggest advantage you have as an independent operation is the ability to make changes quickly compared to big chain operations. Before you start this exercise, do your homework! Gather data from local pizzerias, restaurants and supermarkets that are
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directly competing with you. Look at your competition’s menu and compare your design, products and prices to theirs. Write all your findings in a spreadsheet program and see where you stand in comparison. Take steps to identify the profitability and popularity of each menu item in order to increase your sales. MENU ENGINEERING Menu engineering encompasses the analysis of your menu including the design of your menu and its offerings, and the pricing. You need to have a thorough understanding of your most profitable and popular menu items and to strategically place them on your menu with enticing descriptions. THE GOLDEN TRIANGLE We have done many menu designs and we are considered menu-engineering specialists. Menu engineering encompasses all facets surrounding the design and pricing of your menu and its offerings. We know that customers’ eyes typically start in the middle of a page, then move to the top right, and then to the top left. It’s called “The Golden Triangle.” Consider putting your high-margin products in the middle of a page, then move to the upper-right corner of your menu, then to the top left: these three areas are where the products with the highest profit margins should be. USE COLOUR WISELY The colours you use can affect what your customers order. As humans, we associate deep meaning with colours, and we all know that colours have mental and emotional associations. Colours have a subconscious impact on our perceptions and this can be applied to your menu design. The use of green will imply your food is fresh. Just be
careful to use the right hue as it also can signify sickness. The colour orange stimulates the appetite while yellow is a happy colour. Red suggests excitement, and encourages action; it is used to persuade customers to buy the products with the highest profit margins. USE WHITE SPACE Many studies suggest that use of white space (or negative space) improves reader comprehension by up to 20 per cent. The white space is the area between design elements; that is, space between layouts, paragraphs and so on. MENU DESIGN Give your customer visual direction. You should always use visual cues to highlight the items you want to sell the most. For example, you could place a box around a product, add an asterisk next to it or put a picture near it. You could also say “Our Chef’s Special” or “New” to draw the eye. Be careful not to highlight too many featured specials as it will cheapen your menu. Storytelling is important. Pay close attention to how each product description is written. Don’t use superlative claims but consider using enticing adjectives and descriptions to pique your customer’s interest. You could also consider telling the story behind a particular product. Many pizzeria operations will need to rethink their menus and operations if they want to stay in game. • Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been helping foodservice, hospitality and retail operators increase sales for over 30 years by providing innovative and revenue-increasing food service and retail merchandising programs, interior design, branding, menu engineering, marketing and promotional campaigns. Contact her at 416-926-1338, toll-free at 1-888-926-6655 or chiasson@chiassonconsultants.com, or visit chiassonconsultants.com
I
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PIZZA INNOVATION CENTER ™
Your PIZZAuthority Our technical team of skilled master bakers and baking scientists is dedicated to helping our customers succeed. That’s why we’ve opened the Pizza Innovation Center in Lisle, IL, near Chicago. Our Baking Center team has partnered with master pizza instructor Leo Spizzirri (certified in all five styles of Italian pizza making from the Scuola Italiana Pizzaioli) and the North American Pizza & Culinary Academy to create your total pizza authority. By introducing innovations and sharing them among our customers, we facilitate the creation of new products and advancements in the baking processes.
Call the Bakers Hotline at 414-615-4094 or
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