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The price of premium An investigative update on credit card fees

Volume 19 Issue 5 July/August 2013

12 The price of premium Are you aware of what premium credit card fees are costing you?

18 STarTing from ScraTch

Peter Giannakopoulus shows how perseverance pays off

22 cuTTing boTh wayS

Which harbour less bacteria, plastic or wood cutting boards?

www.canadianpizzamag.com

DEPARTMENTS 6

editor’s desk

pizza bites

the pizza chef

making dough

pizza on fire

JULY/AUGUST 2013 pizza 3

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

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

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

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

Tom Cortopassi President/Owner

Dino Cortopassi Coach/Owner

Generation after Generation.

tomato fields in Stanislaus County, California

THE

StaniSlauS E

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

from the editor’s desk June, Vol. 19, no. 5

Housekeeping

editor Laura Aiken laiken@annexweb.com 416-522-1595 assistant editor Karly O’Brien kobrien@annexweb.com 905-713-4358

he heat’s dialled up, and for many pizzerias, that means business has dialled down. School orders are done and the ease of outdoor grilling becomes the season’s competitor. We wish everyone a happy Canada Day, and offer a clink of the glass for having the good fortune to call this country home. For Canadian Pizza, it’s a good time to do a little housekeeping to help you stay abreast of what’s going on at your Canadian industry magazine and learn how you can get involved. The Pizza with Purpose contest sponsored by Saputo Foodservice is well underway and has a new online nomination system. Readers can go to Canadian Pizza online at www.canadianpizzamag.com, and scroll down the right side where they will find a Pizza with Purpose box that will take them to the mini-site that lists rules, FAQs and details about online entry. The deadline for full submissions is Aug. 31. There is no need to nominate in advance this year. Simply send us your detailed account of charitable activities that took place from Sept. 1, 2012, right up to the deadline. The Canadian Pizza Show has a new location this year. We’ll be hosting a oneday event on Oct. 29 at the International Centre in Mississauga, Ont. The second edition of the show offers free admission, and the chance to network with some of Canada’s most successful pizza makers. The format is a mix of speakers and trade show time. Our speaker program

focuses on great marketing promotions and gluten-free food. The value of glutenfree products is estimated at $90 million in Canada and sales are expected to grow 10 per cent until 2018 with a value of $145 million (SPINS and Packaged Facts). We are pleased to provide a forum for a Canadian discussion and perspective on serving gluten-free pizza through the Canadian Pizza Show. Thank you to our lead sponsors - PizzaMaster distributed by Alfa Food Service, Stanislaus, Saputo Foodservice and Santa Lucia cheese - along with all our 2013 exhibitors for their support of Canada’s only dedicated pizza show. Our annual Chef of the Year contest sponsored by Saputo Foodservice and Moretti Forni (distributed by Euro-Milan) is next up on the Canadian Pizza calendar. The deadline for entries is Nov. 22. Give us a winning recipe and you’ll be off to Las Vegas competing against world-class pizzaiolos (and having a blast, I assure you). Canada, get ready to kick butt! On a final housekeeping note, the Canadian Restaurant and Foodservices Association (CRFA) launched its online portal to help its pizza-making members get set up with the new mozzarella discount. Alternatively, go to www.milkingredients.ca (Canadian Dairy Commission) and click on 3D cheese. We’ve got a lot going on in the Canadian pizza scene! We at Canadian Pizza are proud to be the voice of the Canadian pizza industry and look forward to hearing from you in the months ahead. •

publisher Christine Livingstone clivingstone@annexweb.com 519-429-5173 888-599-2228 ext. 239 Sales assistant Jarah Stefek jstefek@annexweb.com 888-599-2228, ext. 219 media Designer Alison Keba group publisher Martin McAnulty mmcanulty@annexweb.com president Mike Fredericks mfredericks@annexweb.com mailing address P.O. Box 530, 105 Donly Dr. S., Simcoe, ON N3Y 4N5 PuBLICAtION MAIL AgreeMeNt #40065710 returN uNDeLIVerABLe CANADIAN ADDreSS tO CIrCuLAtION DePArtMeNt, P.O. Box 530, Simcoe, ON N3Y 4N5 e-mail: subscribe@canadianpizzamag.com Published seven times per year (Jan/Feb, Apr/May, Jun, Jul/Aug, Sept/Oct, Nov, Dec), by Annex Publishing & Printing Inc. Printed in Canada ISSN 1203-6838 circulation e-mail: subscribe@canadianpizzamag.com tel: 866-790-6070 ext. 207 Fax: 877-624-1940 Mail: P.O. Box 530, Simcoe, ON N3Y 4N5 Subscription rates Canada – 1 Year $ 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.. No part of the editorial content of this publication may be reprinted without the publisher’s written permission. ©2013 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

6 pizza JULY/AUGUST 2013

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pizzabites New sanitizers and soaps ubbermaid Commercial Products has recently expanded its skin care product line with a number of soaps and sanitizers. The Health Canada-approved sanitizers and soaps kill over 99.99 per cent of germs including strep, E.coli, salmonella, etc. They are available in scented and fragrance-free, and with or without alcohol formulations. Soaps and sanitizers are available in auto foam, manual foam and spray dispensers. The auto foam system uses touch free dispensers with an industry battery life of three years, or 120,000 washes. The touch free dispensers eliminate cross contamination and are ADA compliant. The manual foam systems include an antimicrobial push bar and a metered pump to control doses of foam. www.rubbermaidcommercial.com

Image courtesy of Pizza Nova

Pizza Nova celebrates 50-year milestone he first Pizza Nova restaurant opened 50 years ago in 1963 when four young Italian brothers opened their first pizzeria at the corner of Lawrence Avenue and Kennedy Road in Scarborough. The dough and sauce were made fresh every day in the restaurant, with only four toppings available: pepperoni, mushroom, green peppers and bacon. Pizza Nova is still family-owned and represents over 130 locations across Ontario. The dough is still made fresh daily with purified water and wheat, and the pepperoni is a custom recipe produced in Canada for Pizza Nova. On May 22 at Toronto’s Liberty Grand Entertainment Complex, more than 600

8 pizza JULY/AUGUST 2013

guests comprising staff, franchisees, suppliers, friends and family celebrated the pizzeria’s 50th anniversary. Guests dined on Italian delicacies, sipped on wine, Campari and Prosecco and indulged on an extravagant cake prepared by Joseph Montinaro of Dolcini. Pizza Nova also presented a cheque to Variety Village for $76,010, representing funds raised during the company’s 14th Annual “That’s Amore Pizza for Kids” fundraiser. Domenic Primucci, president of Pizza Nova, presented each of the 11 team members that have been with the company between 25 and 40 years with an award of recognition along with an all expenses paid vacation for two.

pizzabites

Leaf’s tablet for POS transactions

Gluten-free menu items increased by 137 per cent

eaf recently announced its Leaf for Quick Serve (LQS), which features clock in/clock out capability for employees, custom or default tips, and e-mail and text receipts for convenience. It also features support for take-out and delivery, which is designed to save customer preferences and delivery addresses searchable by phone number. LQS runs on Leaf’s built-for-business POS tablet, the LeafPresenter, which includes modifiers, printer routing, kitchen notes, check splitting by item or amount, consumer ratings and textbased receipts. www.leaf.me/business

nterest in gluten- and wheat-free menu items has been growing steadily since 2010, having increased 137 per cent in the last three years in Canada, according to NPD’s foodservice market research. As part of NPD’s CREST service, which continually tracks how consumers use restaurants and other foodservice outlets, consumers were asked if they ordered something off the menu that was listed as “high protein, whole grain, sugar free or described in another way” and the results confirmed a diet shift countrywide. The increase, which accounted for 41 million restaurant visits in the past year, begs the question: Are more people in Canada developing a gluten allergy or is this form of restrictive eating just a trend? “We have been tracking the eating habits of Canadians for 20 years and the one consistency is that people are doing their best to make healthier choices, both at home and when dining out,” said Robert Carter, executive director of Foodservice at The NPD Group, in a news release. “Whether the decision to eat glutenfree meals is the result of actual intolerances or simply interest in exploring a new diet, the fact remains that there is a very real demand for these options, particularly in the restaurant industry.” A similar trend exists in the United States, where the percentage of Americans who are trying to cut down on or avoid gluten altogether reached new heights in the past year (one in three as of January). Further, the number of consumers ordering glutenor wheat-free food in restaurants has more than doubled what it was four years ago, accounting for over 200 million restaurant visits since 2012. Restaurants and foodservice manufacturers are responding to this increasing demand for gluten-free menu items. According to NPD’s MenuTrack, which analyzes menu trends of the top 53 Canadian restaurants, there were 36 per cent more mentions of “gluten-free” on menus in 2012 than there were in 2011. “Gluten-free” is also the top menu item health claim, with 4.8 mentions per menu compared to the next distant health claim, “low calorie”, which has one mention per menu. The NPD Group notes that these modified eating habits are due in part to the constant evolution of how people address health and wellness. In the past, eating healthily involved avoiding fat, cholesterol, sugar and sodium. While many still take this approach, new nutritional information, sudden allergy developments, modern diets and passing fads have shaped how and what we eat. “Dining trends change from generation to generation, but the gluten-free movement is also indicative of a larger North American craze: self-diagnosis,” continued Carter. “With endless health and medical advice a mere mouse click away, people are eagerly researching their symptoms and trying the latest quick fixes to cure ailments, and the recommended solution often involves making changes to one’s diet.”

JULY/AUGUST 2013 pizza 9

the pizza chef

Cleaning crews Diana Coutu

ne of our readers asked whether an overnight cleaning service was worth the investment. Let’s review some options to clarify what type of service we could be looking at. First and foremost there is the daily cleaning of your kitchens: walls wiped down, counters and make line cleaned, wiped and sanitized, walk-in cooler swept and mopped, equipment wiped clean, dishes washed, rinsed and sanitized, your 3-compartment and all hand-wash sinks, taps and faucets scrubbed clean and finally floors swept and mopped. Then there is the weekly cleaning of your kitchens, which entails things like clearing shelves off, wiping them down and reorganizing the items neatly. Be sure to include the shelves in your walk-in cooler. This is where you inspect your highly used equipment – things like hot bags, pizza baking discs, pizza peels, cutters, can openers, aprons and the like – and set aside anything needing repair – throw out anything beyond repair. Next there is the monthly cleaning. This is where you would pull equipment away from walls to clean behind them. You would also take the opportunity to inspect the equipment: check that your fan blades aren’t gummed up full of debris, and check your compressor vents. Anything that has a buildup of dirt and debris should be thoroughly cleaned. Your equipment has to work twice as hard to pull air through filthy vents, and that can easily cause the compressor motor to overheat and burn out. That kind of a fix is more expensive than cleaning dirty vents. It’s not just the cost of a cooler or freezer, but also the downtime and the spoilage of the product inside. This cleaning list crosses over into some equipment maintenance, which if done prop-

10 pizza JULY/AUGUST 2013

When is bringing in an outside team to tidy your kitchen necessary? erly will save you plenty of money in the long run. Well-maintained equipment will outlast and outperform poorly maintained equipment any day of the week. Let’s face it, equipment failures never happen on a weekday afternoon, it’s always in the middle of a Friday night rush when service calls are at a premium. Next is your quarterly cleaning schedule, and finally your six month and annual cleaning schedules. This is typically a specialized service since it includes things like power washing your hood exhaust and if you’re smart, a full servicing of your ovens and dough mixer. At least once a year a skilled technician should take apart, clean, lube and reassemble the components of your dough mixer and ovens. Those are primary pieces of equipment, and if they go down, the whole pizzeria shuts down too. That’s quite the extensive list: so what’s it worth? Let’s do a little math. How long and how many staff does it take to clean your kitchen on an average night? Are the overnight cleaning company’s rates comparable to your in-house rates? Will they do restaurant kitchen cleaning or are they mainly an office space janitorial company? Will they charge you extra for the mess, or are there some things they don’t do? Do you have a system for cleanup, or is it left willy-nilly and things have to be redone? For example, someone will sweep the floor, then sweep all the flour off of the counters onto the floor and have to re-sweep the floor. That’s just making more work and wasting time. By creating a top-down system, clean up will go much faster and be more consistent. A busy kitchen is a messy place and the ABC’s in the kitchen are Always Be Cleaning. Daily cleaning is something that should be handled in-house by your staff, as well as, weekly and monthly cleaning, which is

how my pizzeria handles it. We’ve found that staff members who help maintain equipment are more likely to notice when a piece of equipment isn’t working properly. Staff members who don’t help clean and maintain equipment are typically oblivious to any problems and ignorant of solutions. A cooler that is warming up above 4 C could simply be unplugged or have blown a breaker, but when staff members aren’t familiarized with equipment they may not see the signs and simply say, “I thought it was a little warm,” only after all the product inside has spoiled. The big part of this equation involves operations and your staff. Do you have one or two key staff members who seem to work the majority of closes, and therefore handle an inordinate amount of the cleaning at close? Are they the ones asking for the overnight cleaning crew? If that’s the case, perhaps the best solution is to implement a “post-dinner rush checklist,” where the store is given a thorough cleanup. Sweep off those counters, wash all the dishes, organize the store and give the floor a good sweep. That way, all your staff on that shift pitches in to help clean up and because no one gets to go home until the checklist is completed, everyone is motivated to get it done. Now your closing staff members won’t have to clean up after the entire shift, just the last few hours of it. • Diana Coutu is a two-time Canadian Pizza magazine chef of the year champion, internationally recognized gourmet pizzaiolo, co-owner of Diana’s Gourmet Pizzeria in Winnipeg, Man., and was a director on the CRFA board from 2009-2013. In addition to creating award-winning recipes, Diana is also a consultant to other pizzeria owner/operators in menu development, creating systems to run a pizzeria on autopilot, along with marketing and positioning to help operators grow their business effectively and strategically. She is available for consulting on a limited basis, for more information contact her at Diana@dianasgourmetpizzeria.ca.

cover story

It’s been found that some pizzerias don’t even know their fees until they get their bills. Would this chef be smiling if he did?

The price of premium Credit card fees: The rocks, the hard places, and how business pays BY StePhANIe OrteNzI

or more than 40 years, credit card companies have collected fees on sales because they can offer consumers and merchants the value of convenience. Consumers may gripe about high interest rates while watching their credit card balances grow, and merchants may complain about how much passive income credit cards companies are amassing, but in the end, consumers don’t have to worry about having enough cash on hand, and merchants benefit from the credit cards’ ability to facilitate impulse buying and to make it easier to upsell. Over the decades, credit card fees may have stayed relatively stable, but in the last three years, the fees connected to premium credit cards have nearly doubled. Premium credit cards offer the holder a range of rewards, points and deals, depending on which bank issues the card. VISA’s “Infinite” card is issued by RBC, Scotia

12 pizza JULY/AUGUST 2013

Bank and CIBC, but Scotia Bank, which has 15 premium cards, is so strong on its cash-back feature, that it’s easy to see why consumers want to use premium cards as much as they do. A “Scotia Bank Momentum VISA Infinite” card gives the consumer four per cent cash-back on all grocery store purchases, two per cent on drug store purchases and recurring bill payments, and one per cent on all other eligible purchases. Those “rewards” are clearly quite valuable and quickly add up. Merchants can’t refuse to accept the premium Visa, MasterCard and American Express cards, and their contract doesn’t allow them to pass on the fees to consumers, a practice known as “surcharging,” ostensibly because it reflects poorly on credit card companies. “If you refuse to take the premium card, you can’t take the regular card, and you can’t really do that because you risk losing the sale,” says Dan Kelly, president and

CEO of the Canadian Federation of Independent Business (CFIB). “But the [potential] power to surcharge keeps credit card executives up at night,” says Kelly, “because it would give merchants the power to push back.” Kelly doesn’t believe merchants would use it often, because they don’t want to make their customers pay more, “but it would level the playing field.” “Surcharging is just a way for merchants to pad their profits,” says Bruce Cran, president of the Consumers Association of Canada (CAC). He opposes surcharging based on the Australian model, which permitted surcharging in relation to premium credit card fees for the last 15 years. In his view, surcharging is responsible for the 10 per cent hike the taxi industry charges. “The airline industry is another sector that loves to jump on the surcharge,” he adds.

cover story

For a further bite out of the bottom line, fees are calculated on top of the taxes merchants are obliged to collect for the government. And in the case of foodservice, where the customer has added a gratuity to the bill, the charges are calculated on top of that amount as well, with the merchant paying fees on top of nearly 30 per cent of the sale, not a penny of which is even a sale of goods or services. “It adds insult to injury,” says Garth Whyte, president and CEO of the Canadian Restaurant and Foodservices Association (CRFA). He describes this fee collection as “raising costs by stealth.” Whyte adds that a lot of his members don’t even know their costs until they get their bills. “My wife handles that,” says Romolo Salvavi, owner of Toronto’s Via Mercant pizzeria. “I don’t like it,” he adds, “but what can I do?” Salvavi says he’s decided to ask his customers how they’d feel if he decided to stop taking their premium cards and then decide what to do, if anything. Dan Mitchell wasn’t aware of the fee increases either. He owns Famous Peppers in Prince Edward Island. “I’ll have to look into how many of my customers are using premium cards. If it’s only one per cent, it’s not worth pissing off the other 99 per cent,” he says. In Woodbridge, north of Toronto, Maurizio Galifi has opened his second Marcello’s Pizza. He takes all cards, including American Express. He says he hasn’t really seen many of the other premium cards. “If accepting these cards will attract new customers,” says Galifi, “it all works out in the end, but I don’t like it.” “The credit card industry is incredibly opaque,” says Kelly. “It’s one of the murkiest industries in Canada.” As a counter measure in 2010, Kelly helped marshal the creation of a voluntary Code of Conduct about fair competition practices for the credit and debit card industry, hoping to help increase transparency around fees, for the protection of both business and consumers. As a voluntary code, it’s limited, but it did lead to presenting the issue as a complaint to the Competition Bureau of Canada in December of that year. The bureau investigated the merit of the complaint and decided it was a valid issue to be heard by the Competition Tribunal. For nearly two years, the tribunal took statements from industry experts, advocates, credit card companies and banks, including surprising requests by banking lawyers to redact some banking information to regain some corporate secrecy for their clients. The results of those specific requests are pending, and at the time of this writing, the tribunal has not made any decision on the competition constraints Visa and MasterCard still hold over merchants. The progress of the case can be found at www.ct.tc. gc.ca, under case number CT-2010-010. The last word from the tribunal is its declaration on March 7, 2012, that the final arguments would wrap up on June 21, 2012 – over a year ago Although the tribunal is an independent, non-governmental body, the Stephen Harper government is also getting a taste of

this issue. Bill S-215, which is about credit card fees, is approaching its second reading in the Senate. Federal NDP Finance critic Glenn Thibeault is working on strategies for introducing a private member’s bill for the House of Commons the end of this year. How powerful could merchants be if they banded together? Last August, a U.S. class action suit forced Visa and MasterCard to pay retailers US$7.25 billion in cash and to temporarily reduce fees. Economists calculate that Canadian retailers paid out from $5 to $8 billion dollars to credit card companies last year. In any other sector, that kind of spending affords a lot of market and negotiating clout, but not when it comes to credit cards. Whyte says his role is to keep applying pressure. “We won’t quit and we won’t go away,” he says. On May 1, Whyte and the CRFA succeeded in winning a new dairy classification for mozzarella cheese to be used in fresh pizza making, which will help bring more fair pricing for foodservice operations more in line with the lower prices paid by frozen pizza manufacturers. It took over 10 years. “It’s never done until it’s done,” says Whyte, referring to agreements that needed to be signed by all provinces and territories. And still, it got done. • Stephanie Ortenzi (www.pistachiowriting.com) is a Toronto-based food marketing writer.

For more on business, visit the marketing section of www.canadianpizzamag.com

JULY/AUGUST 2013 pizza 13

making dough with Diane

Six ways to reel in new customers Diane Chiasson

s a pizzeria, your most effective marketing tool is your product. The smell of a freshly baked pizza is already a great temptation to get customers to walk into your store and make a purchase. Your operation should be using scent marketing to attract customers walking by, and your storefront window should be properly merchandised, and filled with props and products to display your delicious pizzas. Here are six more fun marketing ideas to help your business grow.

1. HoST AN oPEN HouSE Use social media and/or distribute flyers around your neighbourhood to invite people to your pizzeria for an open house. At the event, offer free samples of your products, wine and beer, and stack piles of your menu, business card, recipe cards and brochures for guests to take home. Give each attendee a $5 gift certificate to use on their return visit. 2. SEND A FREE PIzzA To locAl oFFIcES Most businesses hold weekly or monthly lunch meetings with their staff or clients. Consider delivering a free pizza to the office buildings and businesses in your area with a copy of your menu, brochure and business card suggesting that they call you the next time they have a meeting. If possible, include a magnetic business card so your business’ name and number is always displayed in a visible place. 3. WoRk IN coNjuNcTIoN WITH locAl ScHoolS Many schools run a monthly pizza lunch program, or hold annual fundraisers.

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Increase your revenue by thinking outside the box

Consider offering schools a deal to purchase pizza from your operation for their pizza lunches. For fundraisers, consider donating pizza to the food tables, or offer to sponsor an event. Make sure that your brand, address, website and phone number are displayed prominently. Schools are usually very open to hanging up your banner or displaying information about your business in return for your generous donation. This is a great way to get exposure to families in your neighbourhood.

samples. Ensure that your packaging includes your brand, website, address and phone number so customers know where to find your pizza operation during the week.

5. SEll AT youR locAl FARMERS MARkET Your local farmers market is a great place to get exposure for your business, as it gives you the opportunity to engage face to face with the people in your community. Bring your top-selling pizzas, and be sure to offer lots of free

Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been helping restaurant, foodservice, hospitality and retail operators increase sales for over 25 years. Her company provides innovative and revenue-increasing foodservice and retail merchandising programs, interior design, branding, menu engineering, marketing and promotional campaigns, and much more. Contact her at 416-926-1338, tollfree at 1-888-926-6655 or chiasson@chiassonconsultants.com, or visit www.chiassonconsultants.com.

6. SElF-PublISH A REcIPE book WITH gREAT PHoToS Take tantalizing photos of your top products and create a recipe book using online book publishing software such as www.blurb.ca or www.lulu.com. Sell the book at your restaurant, as 4. HolD A PIzzAwell as distribute copies of EATINg coNTEST make sure your your book to businesses Contests are a great way around your area such as to bring the community brand, address, doctor’s offices, dentist’s together with a fun event. offices, and hair and nail website and Work with your local salons, among others. This phone number business association to will help give your pizzehold a pizza-eating conria exposure to new cusare displayed test on a date where there tomers. It’s also likely that prominently are other events to bring most home cooks do not the community together have the time or the talsuch as a local fair, or a ent to recreate your pizzas, sidewalk sale. Either host salads and other products the contest at your pizza at home, but they will see operation, or supply the pizza and hold the photos of your products and think to the contest in your town square or wher- visit your operation. ever you will get the most exposure. InWith the right marketing ideas, you’ll vite the mayor or other local celebrities to be reeling customers in before you know it. participate in the contest, and be sure to host a separate contest for kids.

the 2013 Canadian Pizza show

SHO

oCtober 29, 2013 • international Centre, Mississauga GOLD

PLatinum

brOnze

GOLD

distributed by

Thank you To our sponsors

FREE REGISTRATION

visit www.canadianpizzamag.com to watcH video tips fRom tHis yeaR’s speakeRs. • SpeakerS

• exhibitorS • DemonStrationS

HeRe’s wHat some of ouR attendees Had to say about ouR 1st eveR pizza sHow in 2012: “Great event very informative, awesome speakers, lots of great food, I met some very nice people and can’t wait to attend next year!” Sukh – Pizza Depot, Guelph

“It was very informative, inspiring and confirmed other pizzeria owners have the same ideas as us. Lots of what we learned we have thought of, just now we know we need to ACT. The experience was just overall great!” Josh & Rhonda Schlueter – Lotamecheese Pizzeria, Cambridge

SHO

“Thank you for all your hard work and we will most definitely attend another ‘Canadian Pizza show’ again.” Sue and Dave Lanktree – Pizza Junction, Kitchener

Featuring soMe oF the greatest Minds in the business! market like a master: the secret to raising profits by spending less speaker: Diana Coutu, Diana’s Gourmet Pizzeria Who else wants more sales on a slow day without spending an arm and leg to get them? One of Canada’s best-known pizzaiolos will share her proven strategies for increasing sales through social media and other low cost marketing strategies that are proven profit makers. Diana will also reveal how to get savvy about managing her brand’s reputation online. Diana Coutu is a two-time Canadian Pizza magazine chef of the year champion, internationally recognized gourmet pizzaiolo, coowner of Diana’s Gourmet Pizzeria in Winnipeg, Man., and a member of the CRFA board of directors from 2009-2013. In addition to creating award-winning recipes, Diana is also a consultant to other pizzeria owner/operators in menu development, creating systems to run a pizzeria on autopilot, along with marketing and positioning to help operators grow their business effectively and strategically. Diana has been a three-time speaker for the American Institute of Baking and a judge and competitor at the International Pizza Expo.

How to serve gluten free safely speaker: Dr. JoAnne Bennett Mirsky Are you gluten wise or gluten free? Don’t let the big chains be the only ones capitalizing on a this growing market. Dr. JoAnne Bennett Mirsky, a gluten-free consultant, will share her best practices for implementing gluten free menu items in pizzerias. She will discuss some of the issues pizza makers face in adding gluten-free goods, such as cross-contamination and staff training. Based on her success with restaurant clients, she will show you how offering gluten free options that can be seamlessly implemented and allow you to tap into a market worth nearly $30 million in Canada.* Dr. JoAnne Bennett Mirsky, a member of the Canadian Celiac Association, is a Chiropractor by profession and previously owned and operated two different Chiropractic Clinics in the Greater Toronto Area for eleven years before becoming a gluten free consultant. Her gluten free consulting business has been built on working with restaurants and helping them develop gluten free options, as well as helping individuals and families make the transition to the gluten free lifestyle. Her continued focus on nutrition through her education and career, has allowed her to provide accurate and practical information with respect to celiac disease and the gluten free diet. *Euromonitor International, Food Intolerance Canada and US.

How to line your pockets with line-ups speaker: Rocco Agostino, Pizzeria Libretto Rocco Agostino, this year’s Canadian Pizza magazine Chef of the Year, is the executive chef and partner of Pizzeria Libretto; which made En Route magazine’s list of top 10 new restaurants when it opened in 2009. The pizzeria hasn’t slowed down since its early line-up laden days, and has expanded to include a second location and a sister restaurant in Enoteca Sociale. Rocco will share his winning formula for turning fresh and local into real profits. Executive chef and partner for Pizzeria Libretto and partner of Enoteca Sociale, his restaurants focus on simple, natural, honest, regional specific Italian cuisine using local and seasonal ingredients. Pizzeria Libretto is a certified Neapolitan pizzeria located in Toronto’s west end. He is formerly the chef/owner of Silver Spoon Restaurant and his experience includes Chef at Ferro Bar Café and studies abroad in Rome, Italy, for several years. He is also a graduate of the Stratford Chef ’s School. His philosophy is one of simplicity, flavor and passion: using a few seasonal ingredients to create a tasty dish that evokes memories of a passionate heart.

demonstration: gluten-free dough Diana Coutu will demonstrate how to make her best-selling from-scratch gluten free dough recipe while sharing the operator’s perspective on how to successfully add gluten-free products to your kitchen

feature

Starting from scratch Building his business from nothing, Peter Giannakopoulus learned how to make pizza, run a restaurant, and market his business BY KArLY O’BrIeN

waited for someone to do it for me, and at the time I never had much of a game plan. I was too young to have a game plan.” Giannakopoulus credits his immediately successful business to his passion for pizza, his training and hands-on experience from Agioritis, as well as his willingness to learn. “My gift has always been pizza, and I have always been a student of the game,” he says, smiling. “I look, observe and listen. There was no one that I did not listen to and I never thought I was better than anyone. If I didn’t agree, I would keep my mouth shut and move on. I was right just to get better at every aspect of pizza, especially the restaurant side of it.” Giannakopoulus named his first pizzeria, Rafina’s Pizza, after a hip suburban area in Greece. He offered specials that weren’t common to the Edmonton area. He explains that while everyone in Montreal was The crew at Nitza’s Pizza Sherwood location: katelyne, accustomed to free delivery, Ian, katelyne, Peter, Paris and Sam. no one offered this service in Edmonton at the time. “The owner took an immediate liking “Free pizza delivery was the first thing to me,” he says. “He knew I was on my that was added to my menu, and with it own and took me on like an apprentice, came plenty of business.” “I also had Wayne Gretzky do commerteaching me all the secrets to being succials for me when he was in his first year cessful in the industry.” In 1976, two years later, the 17-year- of the NHL,” says Giannakopoulus with a old entrepreneur set out to achieve his laugh. “Now everyone knows his name.” In 1980, he sold the business. Afterdream of opening his own restaurant. “I wanted my own pizza place, so I wards, he moved around, owning sevtook a risk and got it,” he laughs. “I had eral different pizzerias: Peter’s Pizza, YK no money, [but] I was a go-getter. I never Pizza and Deli in Yellowknife and then eginning your working life, and finding out what it is you want to do is a difficult task for anyone. For one Greek native, becoming a pizzeria owner was just a natural choice. At just 15 years old, Peter Giannakopoulus moved out of his parents’ house in Montreal to live with his brother in Edmonton. Two days later he was a working boy making pies at a local Boston Pizza. Here, he was taught the ins and outs of how to make pizza and run a business by the chain’s founder, Gus Agioritis.

18 pizza JULY/AUGUST 2013

A-1 Pizza. In 1989, he decided to go into business with his brother, who already owned a few A-1 Pizza locations. Their plan was to grow the business. Giannakopoulus finally found roots in St. Albert, Atla., a location he’s held on to for roughly 23 years. “I bought Diamond Pizza in St. Albert, and immediately named it after A-1 Pizza,” he explains. “My brother and I kept expanding until we had about six different locations around Edmonton, but the business started taking a turn that I didn’t agree with.” He decided to cash out of their deal in 1990, and keep the St. Albert location along with the A-1 Pizza name. When 1993 rolled around, his 10-year-old niece, Nitza, was diagnosed with a brain tumour and about one year to live. She had one request for her favourite uncle. “One day I joked about having her help out with all the candy I had been buying her to distribute at the [Stollery Children’s Hospital],” he remembers. “She told me that I should name the pizza place after her so she could collect royalties, and give her profits to the hospital.” Within five days, Giannakopoulus changed the name from A-1 Pizza to Nitza’s Pizza. “The business boosted, for whatever reason, and everyone was asking me why I changed the name [to Nitza’s Pizza].” MARkETINg WITHIN THE coMMuNITy With about 40 years of industry experience, Giannakopoulus’ goal is to “PR the heck out of the new place!” In April 2011, he sold Nitza’s Pizza,

Middleby full page pg 19

Contact your local repesentative to arrange a demonstration British Columbia Castle Agencies North Vancouver, BC, Canada Tel/Cell: (604) 904-7681 Contact: David Terretta Email: king@castleagencies.ca

Alberta MAC Sales & Marketing Calgary, AB, Canada Phone: 403-281-8540 Contact: Steve MacKell Email: mackell@telusplanet.net

Manitoba/Saskatchewan Dennis Braun Agencies Winnipeg, MB Canada Tel: 204-663-8077 Cell: 204-229-4613 Email: denbraun@mts.net

Ontario Distex M.&M. Inc. Mississauga, Ont Tel: 905 565-5990 Toll Free: 1 888 645-7324 Email:info@distex.ca

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Quebec Distex M.&M. Inc. St-Laurent (Quebec) Tel.: (514) 382-3620 Toll free : 1-800-567-3620 Web: www.distex.ca

Atlantic Provinces/Maritimes Flanagan Agencies Inc Moncton, New Brunswick Tel: (506) 387-8757 Contact Mike Flanagan Email: mike@fai.ca

located in St. Albert, to an acquaintance from whom he collects franchise and royalty fees (with the understanding that the friend uphold the integrity of the business), and retired. “I felt like my niece was kicking me out of bed,” he laughs. “So I decided to go back to work.” Heading back into the business at full throttle, Giannakopoulus found a new location at a strip plaza in Sherwood Park, Alta., which he bought, renovated and opened in a matter of months. As of September 2012, he was back in business, but this time with a right-hand man, Ian Fuller, as his assistant manager. Sherwood Park became the second Nitza’s location. Giannakopoulus and Fuller now needed to brainstorm strategies to boost the business and match the sales at the other location. Sometimes you need to take risks to make your business more successful than it is, Giannakopoulus says. The worst-case scenario is going back to the drawing boards to try again. “I’m not afraid to step out of my comfort zone and give something away for free or try something new.” Here are some marketing strategies Fuller and Giannakopoulus came up with: • all-you-can-eat salad, pizza and wings for teams and large parties at $10/person • free slushes and fountain pop (no purchase necessary) • free pizza days for elementary and junior high schools • printing 30,000 coupons of free pizza and slush/fountain pop for elementary and junior high schools • free tours and a self-made pizza on weekends from 11 a.m. to 3 p.m.

• donating money to the Stollery Children’s Hospital The strategy is part of a one-year commitment to give back to the community for the many years of success he has had in the pizza industry. Rewarding schools with a free pizza day has been particularly sucessful for the company. “It’s a win-win situation because I gain a larger customer base and the school gets to help themselves or other people with the raised money, and the kids get to eat a hot lunch.” He estimates that the sales revenue of Nitza’s Pizza at the Sherwood Park location is about 80 per cent of what Nitza’s Pizza at the St. Albert location is making after 23 years of servicing the community without any marketing, versus eight months of service with marketing. “By this upcoming September, I bet I’ll be surpassing its sales.” Giannakopoulus says he plans to make his business plan more profitable at Nitza’s Pizza (Sherwood Park), and cut down on his charity work. Some of his marketing ideas will be kept in place indefinitely. These promotions include free fountain drinks and slushes, all-you-can-eat for parties and teams, and tours of the restaurant. “You have to give to receive. Get involved with the community and let them know who you are. That earns you respect and loyalty, and in the end these are factors that keep people coming back. It’s not just about how good your food is . . . it’s that and 100 other things.” • For more on what’s hot, visit www.canadianpizzamag.com

he taste of

Tradition

Manufacturers and Distributors of Italian Specialty Cheeses and Food Products

T. 905.544.6281 F. 905.549.1196 20 Morley Street, Hamilton, Ontario, L8H 3R7

20 pizza JULY/AUGUST 2013

Topper’s Pizza seen on Food Network Canada

opper’s Pizza was featured on Food Network Canada’s “Giving You The Business,” a brand new Canadian original series where an unsuspecting employee is given the chance to become an owner of a Topper’s Pizza franchise. The episode took place June 24 and aired again on June 25. During the episode, four previously selected Topper’s Pizza managers who believe they are contributing to a corporate video will participate in a variety of fun, but unorthodox customer requests that are ultimately pizza-related challenges. At the show’s finale, Keith and Kelly Toppazzini, brothers and owners of the Topper’s Franchise Company who have been secretly watching the performance of the managers all along, will select one of the four managers to be given a chance to become an owner of a Topper’s Pizza franchise. “This was such a fun experience,” says Keith Toppazzini, president of Topper’s Franchise Company in a news release. “Kelly and I were so impressed by the way the store managers handled the challenges. It was funny to watch at times, but we were even more fascinated by how committed our managers are to the Topper’s Pizza brand and to giving their customers the best possible service, no matter how outrageous the demand.”

Put Your

“We’re very excited that one of Topper’s hardest working managers is given the chance to become an owner of his or her own franchise,” continued Kelly Toppazzini, chairman and CEO. “This person truly deserves this opportunity and as a company we are extremely optimistic that we chose the most qualified person to represent Topper’s Pizza and our brand.” To celebrate its network debut, Topper’s Pizza is offered a viewing party special called ‘Giving You the Deal’ while the premiere of “Giving You the Business” was playing on Food Network Canada. During both airings of the show on June 24, customers could order a large specialty pizza for $10, a savings of $9.40 (pick-up only), with no code needed. An additional promotion for existing and new Topper’s Rewards members ran all of June offering prizes from free pizza for a year to Topper’s Pizza gift cards. “Family friendly business and values are at the core of Topper’s Pizza, so it is especially gratifying for us to reward a current manager, someone already a member of our business family, with the chance to become an owner of his or her own franchise,” says Keith Toppazzini. •

2012 Winner Wayne Rempel

on our cover ARE YOU MAKING A DIFFERENCE IN YOUR COMMUNITY? Nominate your pizzeria for the Pizza with Purpose Award sponsored by Saputo Foodservice and share the spirit of generosity with your fellow pizzaiolos. We want to hear about your fundraising, sponsorship, participation in community events and creative contributions. Activities can be local or national in scope. The winner won’t be determined just on an amount of money raised, but on all the ways, big and small, that your pizzeria is touching lives.

The Pizza with Purpose award sponsored by

Enter online at www.canadianpizzamag.com or e-mail: laiken@annexweb.com

Hurry! Deadline is August 31st! JULY/AUGUST 2013 pizza 21 Pizza_Purpose_Saputo july 13.indd 1

2013-06-27 10:26 AM

feature

Cutting both ways In the ongoing food safety debate between wooden and plastic cutting boards, the clear winner is best cleaning and sanitizing practices BY COLLeeN CrOSS

hen it comes to food safety, plastic cutting boards may have a slight advantage over wooden, but not for the reasons you might expect. Wooden cutting boards have got a bit of a bad rap since the 1980s, when they were banned from use in foodservice outlets because they were believed to harbour bacteria and be difficult to clean. This ban had a snowball effect in North America as well. Many perceived wooden boards as less safe than plastic boards – a misperception, says one food safety expert. “A lot of that theory came from Europe,” says Prof. Keith Warriner, professor and Food Safety and Quality Assurance program director, at the University of Guelph. “The evidence for that was really shaky; it’s basically anecdotal. We can see a lot of regulations that have come through that are based on this anecdotal evidence rather than scientific research.” Since then, Warriner says, many researchers have put pathogens onto cutting boards and studied how long bacteria such as E. coli and salmonella attach to the boards, how they cross-contaminate products and how easy they are to clean. The results? Far from being a greater safety risk, wood may offer advantages over plastic. An oft-cited study from the Food Research Institute at the University of Wisconsin in 1994 says: “Cutting boards of plastic and wood contaminated experimentally with bacteria,” came to the surprising result that wood possesses substantially better hygienic characteristics than plastic. “Wooden boards that had been used and had many knife cuts acted almost the same as new wood, whereas plastic surfaces that were

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knife-scarred were impossible to clean and disinfect manually . . . More bacteria are recovered from a used plastic surface than from a used wood surface.” MERITS AND DRAWbAckS Warriner says hundreds of similar studies refute the notion that wood is unsafe in cutting boards. Thus he has concluded that “both wooden and plastic cutting boards have got advantages and disadvantages, so overall there’s no real issue about using either of them.” “There is not one paper out there that says wood is bad and plastic is good,” he notes, but he cautions foodservice operators to should replace boards often. Wood has the advantage of drying quickly, and although it absorbs bacteria and may release them later, these bacteria tend to die off so that they are much less of a concern than first thought. However, wooden boards require greater care when washing and sanitizing, and require mineral oil to preserve them and inhibit penetration of water. Wood also is more expensive, especially hard woods such as maple and birch, which are generally thought to resist absorption. Plastic boards can be washed in a dishwasher, whereas wooden boards may dry out and crack in high temperatures. Plastic is a harder surface, and so absorbs fewer pathogens. Generally, you will spend less on a plastic board, but you will need to replace it more frequently due to deep knife cuts. In fact, many, including the Canadian Food Inspection Agency, recommend you use separate boards to prepare different foods: “Cut and prepare raw meat, fish and poultry on a separate cutting board from that used to cut ready

to eat vegetables, fruit or other foods.” “Wood is the traditional material,” Warriner notes, “. . . and it is a very natural absorbent. It absorbs moisture obviously, but bacteria as well. “So one would have thought, surely then the wood is worse because it absorbs it rather than just prevents it from being removed from the surface, and there is a cause for that. Yes, it does absorb, but the bacteria do die off because the board dries out fairly quickly, being wood, whereas with plastic, which is impermeable, it doesn’t.” Plastic cutting boards, which have an impermeable layer that prevents bacteria from absorbing into the material, should be relatively easy to clean, but that’s not the case, he says. “With plastic, because of the rigidity, when we cut into it with a knife, we cut grooves into it, a bit like a old record player, so what you get is bacteria going into those grooves and they are not easily removed once they get into those grooves.” Wooden boards are subject to the same grooves, but because water sits on top of a plastic board, bacteria have the moisture to grow. Bacteria need food (food debris), warmth (room temperature) and moisture to grow: with plastic, you have all three of these elements, and because you can’t clean a very scratched cutting board very well, bacteria grow more and survive longer. So, if you were to put raw chicken on plastic, for example, give it a rinse, let it air dry, then put ready-to-eat lettuce on top, says Warriner, it’s a recipe for disaster. PlASTIc AND AllERgENS When it comes to harbouring allergens, plastic may have a slight advantage. “Very

JULY/AUGUST 2013 pizza 23

few people talk about allergens when they’re talking about cutting boards. Allergens like peanuts, egg, milk, even some meat proteins, would be a higher risk in wooden cutting boards because they absorb what they last had on them.” Plastic “can be a bit safer” in that allergens can be relatively more easily removed from plastic than they can be from wood, a factor those who offer, or are thinking of offering, gluten-free pizza may want to consider. This is another reason colourcoded boards are a good idea.

clEANINg AND SANITIzINg Although there are proponents of each camp, everyone agrees, keeping your boards safe comes down to proper cleaning and sanitizing. One error people make, says Warriner, is that they keep the boards too long and don’t sanitize them. There are many methods for cleaning and sanitizing, the most common of which is washing with hot, soapy water, and sanitizing with chloride. The best method he has discovered is to use alcohol wipes or alcohol-based sanitizers or gels, which

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in his view are better than chlorine. His own studies on cleanliness in hotel rooms and hundreds of similar papers, support the method. One 2011 study, “Comparison of Sanitizing Methods for Reduction of Attached Microorganisms on Various Kitchen Cutting Boards,” concluded the following: “Order of efficacy in removing E. coli O157: H7 was as follows: alcohol > chlorine > wet > dry paper towel.” Because food inspections are done at the municipal and sometimes provincial level, it is wise to consult your own food safety authority if you have questions or concerns. Maxine Marchenski, of the Vancouver Island Health Authority, says boards, blocks and surfaces should be easy to clean and sanitize. The Authority follows the Food Premises Regulations of the B.C. Public Health Act, Reg. 210/99, but the legislation differs from province to province. The B.C. regulations do not stipulate materials to be used but foodservice outlets are required to have a written food safety plan and a food sanitizing plan. Inspectors review that strategy, checking the strength of the cleaning solutions used. As long as a solution meets the standards, it is acceptable. She says wood in the past tended to split, creating deep grooves, but with teflon coatings, that is not a problem anymore. Scott MacLean, executive director of the Health Protection Branch for the New Brunswick Department of Health, says his province require boards to be “smooth and cleanable.” Materials aren’t stipulated, but boards are required to be of “food-grade material (certified by a third-party certification body such as the National Sanitation Foundation or the Standards Council of Canada). If using a wooden board, he recommends it be “seamless, and of a hard wood such as maple or birch, and non-toxic.” The pre-2009 regulations in his province used to be specific, stipulating materials such as stainless steel. “Now they are more concerned with outcomes,” says MacLean. In other words, it’s important they meet the standards, and less important how they do it. “As long as you wash, rinse and sanitize, you should be fine,” says MacLean. For more on the prep table, visit www.canadianpizzamag.com

2013

buyers feature guide

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 Toll Free: 1-800-267-8492 e-mail: Debbie.Bell@adm.com website: www.adm.com contact: Debbie Bell Industry leader for your flour supply and pizza mix. Custom blends and a wide variety of bakery mixes. Give your customers your best. Call ADM for the industry best.

AIB INTERNATIONAL 1213 Bakers Way, Manhattan, KS 66502 Tel: 785-537-4750 Fax: 785-537-1493 Toll Free: 1-800-633-5137 e-mail: research@aibonline.org website: www.aibonline.org contact: Brian Strouts, Head Reasearch & Technical Services AIB’s faculty and scientists assist with pizza-related projects including product formulation and development and problem solving. Services include pizza production seminars, consulting, ingredient evaluations, and analytical and technical services.

ALFA CAPPUCCINO IMPORTS INC. 231 Millway Avenue, Unit 7, Concord, ON L4K 3W7 Tel: 905-660-2750 Fax: 905-660-2755 website: www.espresso.com contact: Ross Cammalleri, CEO

AM MANUFACTURING 14151 Irving Avenue, Dolton, IL 60419 Tel: 708-841-0959 Fax: 708-841-0975 Toll Free: 1-800-342-6744 e-mail: lserafin@ammfg.com website: www.ammfg.com contact: Edward Mentz, President; Larry Serafin, Marketing Mgr. Dough dividers, rounders, pizza presses, proofers, dockers, and complete bakery engineering services. AM is the world leader in dough handling equipment for the pizza industry since 1961.

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 contact: John Lillicrap, Natl. Foodservice Sales Mgr. One of Canada’s largest manufacturers and importers of specialty cheese under the Castello, TreStelle, Apetina and Dofino Brands.

26pizza pizzaJULY/AUGUST JULY/AUGUST2013 2013 26

AWMCO, INC. 11560 W. 184th Place, Orland Park, IL 60467-4904 Tel: 708-478-6032 Fax: 708-478-6041 e-mail: awmco@aol.com website: www.bakingstone.com contact: Mark O’Toole, Sales Fibrament baking stone for commercial deck, convection, revolving and countertop ovens. Standard and custom sizes available.

BLOEMHOF INC. 74 Macdonald Street Kirkland, QC H9J 3Z7 Tel: 514-505-3922 Fax: 514-505-3942 Toll Free: 1-888-411-2131 e-mail: info@bloemhof.com website: www.bloemhof.com contact: Eric Baumgartner, President; Marlene Baumgartner, Marketing. Manufacturers of quality bakery machinery since 1960. Pizza sheeters, sheeter/moulders, bread & roll moulders, packaging equipment. National representative for Dutchess Baker’s Machinery; dough dividers, dough rounders, bun slicers, dough presses. BRAND CULTURE MARKETING & PROMOTIONS Unit 14, 5250 Satellite Drive, Mississauga, ON L4W 5G5 Tel: 905-361-0305 Fax: 905-629-9305 e-mail: bmacdonald@brandculture.ca contact: Barbara MacDonald, President Advertising & promotional services.

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 contact: Jamie Leichty Fully cooked meat toppings & fillings Hand-Pinched Style® toppings, Italian sausage, beef & pork toppings, meatballs, bacon pieces, Mexicanstyle crumbles, chorizo-style toppings, andouille sausage, sausage links. CHECK CORPORATION 1800 Stephenson Hwy., Troy, MI 48083 Tel: 248-680-2323 Fax: 248-680-2326 Toll Free: 1-800-927-6787 e-mail: rlarpenteur@checkcorp.com website: www.hotbag.com contact: Richard Larpenteur, Hotbag Product Mgr. Electric HOTBAGS keep the contents oven-hot from the store, right to the customer’s door. CHESHER EQUIPMENT LTD. 6599 Kitimat Rd., Road # 2, Mississauga, ON L5N 4J4 Tel: 905-363-0309 Fax: 905-363-0426 Toll Free: 1-800-668-8765 e-mail: sales@chesher.com website: www.chesher.com contact: Darlene Hann, Sales Manager Distribution/Sales of fine lines such as: Woodstone ovens, Vitamix blenders, Cooktek induction & pizza delivery systems, Electrolux processing, roundup concession, crescor hot and holding cabinets & BSI sneeze-guards and counters.

manufacturers directory

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 contact: Anthony CROWN CUSTOM METAL SPINNING INC. 1880 Kipling Ave., Toronto, ON M9W 4J1 Tel: 416-243-9333 Fax: 416-243-0112 Toll Free: 1-800-750-1924 e-mail: sales@crowncookware.ca website: www.crowncookware.ca contact: David P. Vella, President (The Pizza Pan Man); Franc Mazzuca, General Mgr.; Carmen D’Cruze Aluminum cookware, pizza pans, racks, stainless steel stock pots, pizza bags, pizza accessories, and much more! DUTCHESS BAKERS’ MACHINERY CO. 302 Grand Ave. P.O. Box 39, Superior, WI 54880 Tel: 715-394-4444 Fax: 715-394-2406 Toll Free: 1-800-777-4498 e-mail: sales@dutchessbakers.com website: www.dutchessbakers.com contact: Tony Marino, Sales Mgr. Manufacturer of Dough Dividers & Dough Divider/Rounders for the Pizza and Baking industries. Made in the USA.

EARTHSTONE OVENS 6717 San Fernando Road, Glendale, CA 91201 Tel: 818-553-1134 Fax: 818-553-1133 Toll Free: 1-800-840-4915 e-mail: info@earthstoneovens.com website: www.earthstoneovens.com contact: Maurice Yotnegparian, President; Jean Paul Yotnegparian, Vice-President, Dennis Hahn, Canadian Sales Director. Wood and gas fire stone ovens

FOODTOOLS INC. 190 Veterans Boulevard, South Haven, MI 49090 Tel: 269-637-9969 Fax: 269-637-1619 Toll Free: 1-800-644-2377 e-mail: dougp@foodtools.com website: www.foodtools.com contact: Doug Petrovich, Mgr.; Neil Johnson, Sales Portioning equipment, pizza cutters, cheese cutters.

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

G. CINELLI-ESPERIA CORP. 380 Chrislea Road, Woodbridge, ON L4L 8A8 Tel: 905-856-1820 Fax: 905-850-2989 e-mail: albertg@cinelli.com website: www.cinelli.com contact: Albert G. Cinelli, Sales and Marketing 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 contact: Lise Smedmor, Marketing 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. RR 6, 22131 Bloomfield Road, Chatham, ON N7M 5J6 Tel: 519-436-0446 Fax: 519-436-0319 e-mail: sales@harvestpac.com contact: Roger Sterling - Operations Manager 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.

HORIZON MILLING G.P. 235 Nugget Court Brampton. ON L6T 5H4 Tel: 905-494-2600 Fax: 905-494-2607 Toll Free: 1-888-295-9470 e-mail: elaine_odoherty@cargill.com website: www.horizonmilling.ca contact: Elaine O’Doherty Horizon Milling G.P. is proud to support Canada’s foodservice, bakery, and food manufacturing markets with quality flour, oats and baking products. JOHNSON-ROSE INC. 7300 East Danbro Cr., Mississauga, ON L5N 6C2 Tel: 905-817-1470 Fax: 905-817-1090 e-mail: jpedro@johnsonrose.ca website: www.johnsonrose.ca contact: Joseph Pedro, National Sales & Marketing Mgr.

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: www.lesaffreyeastcorp.com contact: Peter Jacobs, Regional Sales Mgr./East Canada; Detlef Werner, Sales Mgr./West Canada; Mary Cantaberry, Director Sales & Mktg. Lesaffre Yeast Corporation is a manufacturer of high quality Yeast and Dough Conditioners, which will provide: flavour, strength and the security to support your quality products.

LLOYD INDUSTRIES, INC. 3808 N. Sullivan Rd., Bldg 25E, Spokane Valley, WA 99216 Tel: 509-468-8691 Fax: 509-467-1381 Toll Free: 1-800-748-6251 e-mail: sales@lloydpans.com website: www.lloydpans.com (Custom Products) contact: Traci Rennaker, Director of Sales & Marketing 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. Green manufacturer.

& sons, inc.

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

JULY/AUGUST 27 pizza JULY/AUGUST 2013 pizza 27 2013

manufacturers directory

MIMI FOOD PRODUCTS INC. 1260 Creditstone Rd., Units 2-3, Vaughan, ON L4K 5T7 Tel: 905-660-0010 Fax: 905-660-3342 e-mail: mike@mimifoods.ca website: www.mimifoods.ca contact: Mike Primucci Dough products ranging from pizza balls, crusts, raw frozen sheeted, focaccia, flatbreads and mini pizzas. MR. PEEL, INC. 33975 Autry St., Livonia, MI 48150-1323 Tel: 734-266-2022 Fax: 734-266-2121 e-mail: peels@mrpeel.com website: www.mrpeel.com contact: Sheila Roma Wood and Aluminum Baking Peels, Laminate Boards, Bakery Supplies and Restaurant Smallwares. Custom orders welcome. MUL-T-MAT & SUPPLY CO. 106 Rayette Rd., #4, Concord, ON L4K 2G3 Fax: 905-738-8792 Toll Free: 1-800-567-MATS (6287) e-mail: customerservice@mul-t-mat.com website: www.mul-t-mat.com contact: Marvin Vader, President HTH Pizza Delivery Signs Printed or Blank. Fatigue Matting, Logo Mats, Entrance Matting, Flying Insect Control, Non-Stick Baking Sheets. Now in our 34th Year - Visit our website at www.mul-t-mat.com NATIONAL MARKETING, INC. 33975 Autry St., Livonia, MI 48150 -1323 Tel: 734-266-2222 Fax: 734-266-2121 Toll Free: 1-800-994-4664 e-mail: nmisales@nminc.com website: www.nminc.com OR www.smallwaresdepot.com contact: Theresa Farley, Customer Service; Sheila Roma, Office Mgr.; Judy Fournier, Customer Service. Smallwares, delivery products, shelving, cooking equipment, pizza tools, thermal bags, heated delivery, ovens, and bakery supplies.

MILLING GROUP

P&H MILLING GROUP – ONTARIO REGION 3 Locations to serve: Acton, Cambridge and Hanover Sales and Customer Service Office 1060 Fountain Street North Cambridge, ON N3E 0A1 Tel: 1-800-621-0588, press 1 for Customer Service General Sales Inquiries, press 2 contact: Rob Fursman Regional Sales and Marketing Manager 519-650-6422 rfursman@phmilling.com Products offered: Hard Wheat Flour, Soft Wheat Flour, Blended Flour, Heat Treated Flour, and Organic Wheat Flour. Other products include White Whole Wheat Flour, Durum Semolina and a variety of Cracked Wheat and Wheat Bran offerings. Company Comments: 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 LETHBRIDGE PO Box 400, 1301 2nd Avenue South Lethbridge, AB T1J 3Z1 Tel: 403-328-6622 e-mail: bgrebinsky@phmilling.com website: www.phmilling.com contact: Bob Grebinsky Products offered: Pizza flours, enriched flours, no-time flours, bread flours, whole wheat flours, organic flours.

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

MILLING GROUP

P & H MILLING GROUP - MONTREAL 380 Oak Street, Montreal, QC, H3K 2G2 Tel: 514-934-3234 Fax:514-934-5069 Toll Free: 1-866-934-3234 e-mail: rblais@phmilling.com contact: Richard Blais Products offered: Pizza flours, organic flour, enriched flours, no-time flours, natural flours, whole wheat flour, cracked wheat, farina, wheat bran, whole grain; Pizza mixes and customblended Pizza mixes.

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 contact: Glenn O’Hara Products: Specialty products for the Pizza industry such as Pea flour concentrates (starch, protein, flour and fibre) - both conventional and organic. Barley flour and betaglucan concentrated flour as well.

MILLING GROUP

P & H MILLING GROUP - HALIFAX PO Box 2185, 730 Marginal Road, Halifax, NS B3J 3C4 Tel: 902-429-0622 Fax: 902-423-9075 Toll Free: 1-800-663-6837 e-mail: dbryson@phmilling.com website: www.phmilling.com contact: Dave Bryson Products offered: Pizza 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.

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MILLING GROUP

P & H MILLING GROUP SASKATOON 75 - 33rd Street East, PO Box 160 Saskatoon, SK S7K 3K4 Tel: 306-667-8016 Toll Free: 888-313-6837 e-mail: jdmytryshyn@phmilling.com website: www.phmilling.com contact: Jerry Dmytryshyn Products offered: Pizza flours, enriched flours, no-time flours, bread flours, whole wheat flours, organic flours Barley flour and cracked wheat bran.

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

manufacturers directory

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

PROCTER & GAMBLE 4711 Yonge St., Toronto, ON M2N 6K8 Tel: 416-730-4675 Toll Free: 1-800-465-2945 website: www.pgpro.ca Get the job done right the first time with an effective and efficient cleaning program from P&G Professional, designed especially for your foodservice needs. Our multipurpose products give you superior cleaning at equal or lower cost by reducing the total number of products you need to stay compliant.

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

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 contact: Don Jr. Pizza & restaurant food needs.

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

RUSSELL FOOD EQUIPMENT LTD. 1255 Venables St., Vancouver, BC V6A 3X6 Tel: 604-253-6611 Fax: 604-253-0807 Toll Free: 1-800-663-0707 e-mail: rspeck@russellfood.ca website: www.russellfood.ca contact: R. Speck, Natl. Mgr.; D. Russell, President 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 contact: Dino Cortina, Sales Director

SELECT FOOD PRODUCTS LIMITED 120 Sunrise Avenue, Toronto, ON M4A 1B4 Tel: 416-759-9316 Fax: 416-759-9310 Toll Free: 1-800-699-8016 e-mail: lwarner@selectfoodproducts.com website: www.selectfoodproducts.com contact: Lesa Warner Wing sauces, BBQ sauces, salad dressings or dipping cups, Select can find a product to suit your business requirements. Under the Select brand or as a private label product under your brand, call us to see how we can assist. 100% Canadian owned and operated for more than 70 years. SQF Level 2 certified.

SHAFER-HAGGART LTD. 1038-1055 W. Hastings Street, Vancouver, BC V6E 4E2 Tel: 604-669-5512 Fax: 604-669-9554 Toll Free: 1-888-779-7111 e-mail: info@shafer-haggart.com website: www.shafer-haggart.com Shafer-Haggart, established in 1934, is a privately owned Canadian corporation, offering a wide selection of Success“ canned fruits and vegetables. Tomatoes, pineapple, olives, artichokes, peppers, mushrooms and more. Private label inquires welcomed. SPRINGER’S MEATS INC. 544 Parkdale Ave. N., Hamilton, ON L8H 5Y7 Tel: 905-547-1321 Fax: 905-547-3107 Toll Free: 1-888-824-3012 e-mail: smi@on.aibn.com contact: Walter Mueller, President; John Vanderjagt, Sales Manager

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manufacturers directory

STANISLAUS FOOD PRODUCTS 1202 D Street, Modesto, CA 95354 Tel: 800-327-7201 Fax: 209-522-7519 website: www.stanislaus.com Stanislaus “Real Italian” tomato products are 100% Packed from Fresh Tomatoes, Not From Concentrate. More Independent Pizzerias and Italian Restaurants choose Stanislaus than any other tomato company in the US/CA.

THUNDERBIRD FOOD MACHINERY INC. 4602 Brass Way, Dallas, TX 7505240117665-66A Ave., Surrey, BC V3S 2A7 Tel: 1-866-764-9377; 214-331-3000; 1-866-7-MIXERS Fax: 214-331-3581; (Wash.) 360-366-0998 Toll Free: 1-866-764-9377; 1-866-7-MIXERS; (Can.) 1-888-839-7789 e-mail: tbfm@tbfm.com; tbfmdallas@hotmail.com website:www.thunderbirdfm.com Main Products/Services: Thunderbird mixers, dough sheeters, meat grinders, bread slicers

TETI BAKERY INC. 27 Signal Hill Avenue, Toronto, ON M9W 6V8 Tel: 416-798-8777 Fax: 416-798-8749 Toll Free: 1-800-465-0123 e-mail: tetibakery@tetibakery.com website: www.tetibakery.com contact: Franco Teti, CEO; Dino Teti, CGO Makers of pizza crust, flatbread crust, Ciabatta Wraps, Eurowraps, foccacias, Piadinas and pizza dough. Custom orders and formulations. Canadian, USA and International orders. BRC certified.

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“FRANKLY BETTER” RED HOT CAYENNE SAUCE

UPPER CANADA FOOD GROUP LTD. 125 Turnbull Ct., Unit 4, Cambridge, ON N1T 1H8 Tel: 519-653-6664 Fax: 519-653-2104 Toll Free: 1-800-862-0924 e-mail: info@ucfg.ca website: www.ucfg.ca contact: Andrea Lang, Sales Manager Wing sauces, spices, frozen french fries (crispy coated) WOOD STONE CORP. 1801 W. Bakerview Road, Bellingham, WA 98226 Tel: 360-650-1111 Fax: 360-650-1166 Toll Free: 1-800-988-8103 e-mail: info@woodstone-corp.com website: www.woodstone-corp.com contact: Sales Wood Stone has more than 10,000 installations of stone hearth & speciality commercial cooking equipment in over 75 countries around the world. Changing the Way You Cook since 1990.

2013

buyers guide buyers guide

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

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

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

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

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

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

Great effort is made to ensure the completeness and accuracy of this directory: This information, however, is published as a service to our readers and no guarantee against errors or omissions is expressed or implied. Additions or corrections are invited at any time. Please contact the Editor. AUTOMATED PIZZA EQUIPMENT Bloemhof Inc. Foodtools Inc. Quantum Techn. Serv. Russell Food Eqpt. Ltd. BAGEL EQUIPMENT Bloemhof Inc. Chesher Equipment Ltd. Dutchess Bakers’ Mach. Co. G. Cinelli-Esperia Corp. Picard Ovens Inc. Russell Food Eqpt. Ltd. Thunderbird Food Mach. Inc. BAKE SHEETS Crown Custom Metal Spinning Inc. G. Cinelli-Esperia Corp. Johnson-Rose Inc. Lloyd Industries Inc. Mul-T-Mat & Supply Co. Ricco Food Distributor Russell Food Eqpt. Ltd. BAKERS BOARDS G. Cinelli-Esperia Corp. Russell Food Eqpt. Ltd. BAKING STONES AWMCO, Inc. Earthstone Ovens

G. Cinelli-Esperia Corp. Mr. Peel Inc. National Marketing Inc. Pizzaovens.com Russell Food Eqpt. Ltd. BARBECUE EQUIPMENT Russell Food Eqpt. Ltd. BEER EQUIPMENT Russell Food Eqpt. Ltd. BEVERAGE DISPENSERS Alfa Cappuccino Imports Inc. Pizzaovens.com Russell Food Eqpt. Ltd. BINS Johnson-Rose Inc. Russell Food Eqpt. Ltd. BLENDERS Alfa Cappuccino Imports Inc. Chesher Equipment Ltd. Pizzaovens.com Russell Food Eqpt. Ltd. BROILERS Alfa Cappuccino Imports Inc. Pizzaovens.com Russell Food Eqpt. Ltd.

BUCKET OPENERS Johnson-Rose Inc. Russell Food Eqpt. Ltd.

COFFEE EQUIPMENT Alfa Cappuccino Imports Inc. Russell Food Eqpt. Ltd.

CALZONE EQUIPMENT Picard Ovens Inc. Pizzaovens.com

CONVEYORS Picard Ovens Inc. Pizzaovens.com Quantum Techn. Serv. Russell Food Eqpt. Ltd.

CAN OPENERS Pizzaovens.com Ricco Food Distributor Russell Food Eqpt. Ltd. CAPPUCCINO EQUIPMENT Alfa Cappuccino Imports Inc. Russell Food Eqpt. Ltd. CARTS Johnson-Rose Inc. Mr. Peel Inc. National Marketing Inc. Pizzaovens.com Russell Food Eqpt. Ltd. CATERING EQUIPMENT Crown Custom Metal Spinning Inc. Pizzaovens.com Russell Food Eqpt. Ltd. CHEESE HANDLERS Chesher Equipment Ltd.

COOKWARE Crown Custom Metal Spinning Inc. Johnson-Rose Inc. Lloyd Industries Inc. National Marketing Inc. Pizzaovens.com Russell Food Eqpt. Ltd. CREPE MACHINES Alfa Cappuccino Imports Inc. Russell Food Eqpt. Ltd. CUTTING BOARDS Johnson-Rose Inc. Lloyd Industries Inc. Mr. Peel Inc. Mul-T-Mat & Supply Co. National Marketing Inc. Pizzaovens.com Russell Food Eqpt. Ltd.

DELIVERY VEHICLES Johnson-Rose Inc. DISHWASHING EQUIPMENT Alfa Cappuccino Imports Inc. Pizzaovens.com Russell Food Eqpt. Ltd. DISPENSERS Quantum Techn. Serv. Russell Food Eqpt. Ltd. DISPLAY CASES Alfa Cappuccino Imports Inc. Crown Custom Metal Spinning Inc. Pizzaovens.com Russell Food Eqpt. Ltd. DOUGH EQUIPMENT Alfa Cappuccino Imports Inc. Bloemhof Inc. Dutchess Bakers’ Mach. Co. G. Cinelli-Esperia Corp. Johnson-Rose Inc. Pizzaovens.com Russell Food Eqpt. Ltd. Thunderbird Food Mach. Inc. DRYERS Russell Food Eqpt. Ltd.

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buyers guide ESPRESSO EQUIPMENT Alfa Cappuccino Imports Inc. FILTER SYSTEMS Chesher Equipment Ltd. G. Cinelli-Esperia Corp. Russell Food Eqpt. Ltd. FILTERS G. Cinelli-Esperia Corp. Ricco Food Distributor Russell Food Eqpt. Ltd. FIRE EXTINGUISHING Russell Food Eqpt. Ltd. FLOORING Mul-T-Mat & Supply Co. FOOD FINISHERS Russell Food Eqpt. Ltd. FOOD PROCESSORS Chesher Equipment Ltd. Pizzaovens.com Russell Food Eqpt. Ltd. FREEZERS G. Cinelli-Esperia Corp. Pizzaovens.com Russell Food Eqpt. Ltd. FREEZING SYSTEMS G. Cinelli-Esperia Corp. Russell Food Eqpt. Ltd. FROZEN DESSERT EQUIPMENT Pizzaovens.com Russell Food Eqpt. Ltd.

PIZZA MAKING EQUIPMENT AWMCO, Inc. Bloemhof Inc. Crown Custom Metal Spinning Inc. Dutchess Bakers’ Mach. Co. Earthstone Ovens G. Cinelli-Esperia Corp. Johnson-Rose Inc. Lloyd Industries Inc. MarSal & Sons Mr. Peel Inc. National Marketing Inc. Picard Ovens Inc. Pizzaovens.com Quantum Techn. Serv. Ricco Food Distributor Russell Food Eqpt. Ltd. Thunderbird Food Mach. Inc.

SANITARY EQUIPMENT Chesher Equipment Ltd.

PACKAGING EQUIPMENT Bloemhof Inc.

ICE EQUIPMENT Pizzaovens.com Russell Food Eqpt. Ltd. Thunderbird Food Mach. Inc. ICED BEVERAGE EQUIPMENT Pizzaovens.com Russell Food Eqpt. Ltd. INFRA-RED LAMPS Chesher Equipment Ltd. Russell Food Eqpt. Ltd. JUICERS Alfa Cappuccino Imports Inc. Pizzaovens.com Russell Food Eqpt. Ltd. KNIFE SHARPENERS Mul-T-Mat & Supply Co. Pizzaovens.com Russell Food Eqpt. Ltd. MANUAL CUTTING EQUIPMENT Dutchess Bakers’ Mach. Co. Foodtools Inc. Lloyd Industries Inc. Quantum Techn. Serv. Russell Food Eqpt. Ltd.

GRIDDLES Alfa Cappuccino Imports Inc. Pizzaovens.com Russell Food Eqpt. Ltd.

OVEN ACCESSORIES AWMCO, Inc. G. Cinelli-Esperia Corp. Lloyd Industries Inc. Mr. Peel Inc. National Marketing Inc. Pizzaovens.com Russell Food Eqpt. Ltd.

HEATED DELIVERY SYSTEMS Check Corp. Mr. Peel Inc.

ROASTING EQUIPMENT Pizzaovens.com Russell Food Eqpt. Ltd.

HOT BOXES Chesher Equipment Ltd. Russell Food Eqpt. Ltd.

MENU BOARDS Mul-T-Mat & Supply Co.

HEAT LAMPS Russell Food Eqpt. Ltd. MarSal & Sons

PASTA EQUIPMENT Pizzaovens.com Russell Food Eqpt. Ltd.

Pizzaovens.com Ricco Food Distributor Russell Food Eqpt. Ltd. Wood Stone Corp.

FRYERS Alfa Cappuccino Imports Inc. Johnson-Rose Inc. Pizzaovens.com Russell Food Eqpt. Ltd.

GRINDERS Alfa Cappuccino Imports Inc. Pizzaovens.com Russell Food Eqpt. Ltd.

PACKAGING MACHINERY Bloemhof Inc.

RESTAURANT EQUIPMENT Alfa Cappuccino Imports Inc. Bloemhof Inc. Chesher Equipment Ltd. Lloyd Industries Inc. Mr. Peel Inc. Picard Ovens Inc. Pizzaovens.com Russell Food Eqpt. Ltd. Thunderbird Food Mach. Inc.

Mul-T-Mat & Supply Co. National Marketing Inc. Pizzaovens.com Russell Food Eqpt. Ltd.

MOBILE KITCHENS Pizzaovens.com

OVENS Alfa Cappuccino Imports Inc. Chesher Equipment Ltd. Earthstone Ovens G. Cinelli-Esperia Corp. MarSal & Sons Mr. Peel Inc. National Marketing Inc. Picard Ovens Inc.

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PLASTIC BOTTLES Crown Custom Metal Spinning Inc. Russell Food Eqpt. Ltd. RACKS Chesher Equipment Ltd. Crown Custom Metal Spinning Inc. G. Cinelli-Esperia Corp. Lloyd Industries Inc. National Marketing Inc. Russell Food Eqpt. Ltd. RANGES Pizzaovens.com Pizzaovens.com Refrigeration Systems Russell Food Eqpt. Ltd. Russell Food Eqpt. Ltd. REFURBISHED EQUIPMENT Alfa Cappuccino Imports Inc. G. Cinelli-Esperia Corp. Pizzaovens.com Russell Food Eqpt. Ltd.

SCALES Dutchess Bakers’ Mach. Co. G. Cinelli-Esperia Corp. Johnson-Rose Inc. Pizzaovens.com Russell Food Eqpt. Ltd. SHELVING G. Cinelli-Esperia Corp. Johnson-Rose Inc. Mr. Peel Inc. National Marketing Inc. Pizzaovens.com Russell Food Eqpt. Ltd. SINKS G. Cinelli-Esperia Corp. Pizzaovens.com Russell Food Eqpt. Ltd. SLICERS/DICERS Alfa Cappuccino Imports Inc. Bloemhof Inc. Foodtools Inc. G. Cinelli-Esperia Corp. Lloyd Industries Inc. Pizzaovens.com Quantum Techn. Serv. Russell Food Eqpt. Ltd. SMOKERS G. Cinelli-Esperia Corp. Russell Food Eqpt. Ltd. PIZZAOVENS.COM Russell Food Eqpt. Ltd. Stoves TABLES G. Cinelli-Esperia Corp. Johnson-Rose Inc. Pizzaovens.com Russell Food Eqpt. Ltd.

TOASTERS Alfa Cappuccino Imports Inc. Pizzaovens.com Russell Food Eqpt. Ltd. TORTILLA EQUIPMENT Bloemhof Inc. Dutchess Bakers’ Mach. Co. Foodtools Inc. G. Cinelli-Esperia Corp. Mul-T-Mat & Supply Co. Pizzaovens.com Russell Food Eqpt. Ltd. TRAYS Johnson-Rose Inc. Lloyd Industries Inc. Mr. Peel Inc. National Marketing Inc. Ricco Food Distributor Russell Food Eqpt. Ltd. TUNNELS Picard Ovens Inc. Russell Food Eqpt. Ltd. USED EQUIPMENT G. Cinelli-Esperia Corp. Pizzaovens.com Russell Food Eqpt. Ltd. UTENSILS Johnson-Rose Inc. Pizzaovens.com Russell Food Eqpt. Ltd. WASHERS Pizzaovens.com Ricco Food Distributor Russell Food Eqpt. Ltd. WASTE DISPOSERS Russell Food Eqpt. Ltd. WATER BLENDING UNITS G. Cinelli-Esperia Corp. Russell Food Eqpt. Ltd. WATER HEATERS Russell Food Eqpt. Ltd. WEIGH SCALES G. Cinelli-Esperia Corp. Johnson-Rose Inc. Russell Food Eqpt. Ltd.

2013

buyers guide

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

Appetizers Dessert Toppings Meat Products Sauces Baking Ingredients Desserts Mexican Products Seafood Baking Powder Desserts (Frozen) Mixes Seasonings Beverages (Cold) Dough Nuts Snack Foods Beverages (Hot) Eggs Oil & Shortenings Soups Bread Products Entrees Olive Oil Soy Products Cheese Fat Alternatives Pasta Products Spices Cheese Alternatives Flavours Pizza Egg Rolls Syrups Chicken Flour Potatoes Tomatoes and Products Condiments Fresh Baked Goods Prepared Foods Toppings Croutons Frozen Baked Goods Pretzels Vegetables Crust Crisper Frozen Pizza Prosciutto Yeast Crust Mixes Garlic Salads Crusts Herbs Salad Dressings Dairy Products Meatballs Sandwich Items Great effort is made to ensure the completeness and accuracy of this directory: This information, however, is published as a service to our readers and no guarantee against errors or omissions is expressed or implied. Additions or corrections are invited at any time. Please contact the Editor. APPETIZERS Ricco Food Distributor Saputo Dairy Products Canada G.P. Upper Canada Food BAKING INGREDIENTS P & H Milling Group - Halifax Parmalat Canada Parrheim Foods Ricco Food Distributor Saputo Dairy Products Canada G.P. BAKING POWDER Ricco Food Distributor Saputo Dairy Products Canada G.P. BEVERAGES (COLD) Alfa Cappuccino Imports Inc. Continental Food Prod. Inc. Parmalat Canada Ricco Food Distributor Salerno Dairy Prod. Saputo Dairy Products

Creative Food Products Ltd. Horizon Milling G.P. Mimi Food Products Inc. P & H Milling Group - Halifax Ricco Food Distributor Teti Bakery Inc. BREADING Ricco Food Distributor Saputo Dairy Products Canada G.P. CANDY Saputo Dairy Products Canada G.P. CHEESE ALTERNATIVES Ricco Food Distributor CHEESE Arla Foods Continental Food Prod. Inc. Parmalat Canada Ricco Food Distributor Salerno Dairy Prod. Saputo Dairy Products Canada G.P.

BEVERAGES (HOT) Alfa Cappuccino Imports Inc. Parmalat Canada Ricco Food Distributor Saputo Dairy Products Canada G.P.

CHICKEN Continental Food Prod. Inc. Ricco Food Distributor Saputo Dairy Products Canada G.P.

BREAD PRODUCTS ADM Milling Company

CONDIMENTS Alfa Cappuccino Imports Inc.

French’s Foodservice Saputo Dairy Products Canada G.P. Select Food Products Limited Upper Canada Food CROUTONS Ricco Food Distributor CRUST CRISPER Ricco Food Distributor CRUST MIXES ADM Milling Company Horizon Milling G.P. Ricco Food Distributor Saputo Dairy Products Canada G.P. CRUSTS Horizon Milling G.P. Mimi Food Products Inc. Ricco Food Distributor Saputo Dairy Products Canada G.P. Teti Bakery Inc. DAIRY PRODUCTS Ricco Food Distributor DESSERTS FROZEN Parmalat Canada Saputo Dairy Products Canada G.P.

DESSERTS Alfa Cappuccino Imports Inc. Horizon Milling G.P. Parmalat Canada Ricco Food Distributor Saputo Dairy Products Canada G.P.

Salerno Dairy Prod. Saputo Dairy Products Canada G.P.

DOUGH Creative Food Products Ltd. Horizon Milling G.P. Lesaffre Yeast Corp. Mimi Food Products Inc. P & H Milling Group - Halifax Ricco Food Distributor Salerno Dairy Prod. Saputo Dairy Products Canada G.P. Teti Bakery Inc.

FROZEN BAKED GOODS Creative Food Products Ltd. Mimi Food Products Inc. Saputo Dairy Products Canada G.P. Teti Bakery Inc. Upper Canada Food

EGGS Ricco Food Distributor ENTREES Rosina Food Products Inc. FLAVOURS Lesaffre Yeast Corp. FLOUR ADM Milling Company Continental Food Prod. Inc. Horizon Milling G.P. P & H Milling Group - Halifax Parrheim Foods Ricco Food Distributor

FRESH BAKED GOODS Alfa Cappuccino Imports Inc. Teti Bakery Inc.

FROZEN PIZZA Mimi Food Products Inc. Ricco Food Distributor Teti Bakery Inc. GARLIC Continental Food Prod. Inc. Ricco Food Distributor Salerno Dairy Prod. Saputo Dairy Products Canada G.P. HERBS Continental Food Prod. Inc. Ricco Food Distributor Salerno Dairy Prod. Saputo Dairy Products Canada G.P. Upper Canada Food

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buyers guide MEAT PRODUCTS Alfa Cappuccino Imports Inc. Burke Corp. Ricco Food Distributor Rosina Food Products Inc. MEATBALLS Burke Corp. Continental Food Prod. Inc. Ricco Food Distributor Rosina Food Products Inc. Saputo Dairy Products Canada G.P. MEXICAN PRODUCTS Burke Corp. Saputo Dairy Products Canada G.P. Shafer-Haggart Ltd. MIXES ADM Milling Company Horizon Milling G.P. Ricco Food Distributor NUTS Ricco Food Distributor OILS & SHORTENINGS Continental Food Prod. Inc. Ricco Food Distributor

Salerno Dairy Prod. Saputo Dairy Products Canada G.P. OLIVE OIL Alfa Cappuccino Imports Inc. Continental Food Prod. Inc. Ricco Food Distributor Salerno Dairy Prod. Saputo Dairy Products Canada G.P. PASTA PRODUCTS Ricco Food Distributor Rosina Food Products Inc. Salerno Dairy Prod. Saputo Dairy Products Canada G.P. POTATOES Ricco Food Distributor PREPARED FOODS Alfa Cappuccino Imports Inc. Ricco Food Distributor Rosina Food Products Inc. PRETZELS Ricco Food Distributor

PROSCIUTTO Salerno Dairy Prod. Saputo Dairy Products Canada G.P. SALAD DRESSINGS Ricco Food Distributor Salerno Dairy Prod. Saputo Dairy Products Canada G.P. Select Food Products Limited SAUCES Continental Food Prod. Inc. French’s Foodservice Harvest-Pac Products Inc. Parmalat Canada Ricco Food Distributor Salerno Dairy Prod. Saputo Dairy Products Canada G.P. Select Food Products Limited Stanislaus Food Products Upper Canada Food SEAFOOD Shafer-Haggart Ltd.

SEASONINGS Ricco Food Distributor Upper Canada Food

Shafer-Haggart Ltd. Stanislaus Food Products Upper Canada Food

SOUPS Ricco Food Distributor Saputo Dairy Products Canada G.P.

TOPPINGS Burke Corp. Continental Food Prod. Inc. Ricco Food Distributor Rosina Food Products Inc. Salerno Dairy Prod. Saputo Dairy Products Canada G.P. Shafer-Haggart Ltd. Springer’s Meats Inc. Upper Canada Food

SOY PRODUCTS Alfa Cappuccino Imports Inc. Parmalat Canada SPICES Ricco Food Distributor Saputo Dairy Products Canada G.P. Upper Canada Food SYRUPS Ricco Food Distributor Saputo Dairy Products Canada G.P. TOMATOES AND PRODUCTS Alfa Cappuccino Imports Inc. Continental Food Prod. Inc. Harvest-Pac Products Inc. Ricco Food Distributor

the 2013 Canadian Pizza show

VEGETABLES Ricco Food Distributor Saputo Dairy Products Canada G.P. 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 Canada G.P.

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For more information Check out Pages 16 and 17 register onlne at www.canadianpizzamag.com or email: jstefek@annexweb.com Call: 1-888-599-2228 ext.219 1 34PizzaShow_filler.indd pizza JULY/AUGUST 2013

2013-06-24 10:51 AM

2013

buyers guide

PIZZA

SUPPLIES & SERVICES

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

Advertising Consulting Services Gloves Pizza Pads Advertising Agencies Custom Blending Lids Repairs & Services Advertising Specialties Delivery Systems Lubricants Service Baking Equipment Aprons & Bibs Dinnerware Mats Smallwares Bags Dough Boxes Menu Covers Signs Boxes Educational Materials Napkins Store Fixtures Brushes Forms Oven Mitts Thermometers Buffetware Franchisor Packaging Supplies Trays Cleaning Products Furniture Pan Coatings Cleaning Tools Gases Paper Products Great effort is made to ensure the completeness and accuracy of this directory: This information, however, is published as a service to our readers and no guarantee against errors or omissions is expressed or implied. Additions or corrections are invited at any time. Please contact the Editor. ADVERTISING Brand Culture Mktg. ADVERTISING SPECIALITIES Brand Culture Mktg. Ricco Food Distributor APRONS AND BIBS Johnson-Rose Inc. Pizzaovens.com Russell Food Eqpt. Ltd. BAGS Check Corp. Continental Food Prod. Inc. Johnson-Rose Inc. Mul-T-Mat & Supply Co. National Marketing Inc. Pizzaovens.com Ricco Food Distributor Saputo Dairy Products Canada G.P. BOXES Continental Food Prod. Inc. National Marketing Inc. Ricco Food Distributor Saputo Dairy Products Canada G.P. BRUSHES Johnson-Rose Inc. Russell Food Eqpt. Ltd. BUFFETWARE Johnson-Rose Inc. Lloyd Industries Inc. Russell Food Eqpt. Ltd.

CLEANING PRODUCTS Alfa Cappuccino Imports Inc. Chesher Equipment Ltd. Procter & Gamble Ricco Food Distributor Saputo Dairy Products Canada G.P. CLEANING TOOLS Johnson-Rose Inc. Russell Food Eqpt. Ltd. Saputo Dairy Products Canada G.P. CONSULTING SERVICES AIB International Guelph Food Technology Centre DELIVERY SYSTEMS Check Corp. DESIGN Russell Food Eqpt. Ltd. DINNERWARE Johnson-Rose Inc. Russell Food Eqpt. Ltd. DOUGH BOXES Lloyd Industries Inc. Mr. Peel Inc. National Marketing Inc. Pizzaovens.com Ricco Food Distributor Russell Food Eqpt. Ltd.

EDUCATIONAL MATERIAL AIB International Guelph Food Technology Centre FOOD BROKER Upper Canada Food FORMS Ricco Food Distributor FURNITURE INTERIORS Pizzaovens.com GASES Johnson-Rose Inc. GLOVES Ricco Food Distributor Russell Food Eqpt. Ltd. LAB SERVICES AIB International LABELS AIB International LIDS National Marketing Inc. Ricco Food Distributor LUBRICANTS Ricco Food Distributor MATS Johnson-Rose Inc. Mul-T-Mat & Supply Co. Pizzaovens.com Russell Food Eqpt. Ltd.

MENU COVERS Johnson-Rose Inc. Pizzaovens.com NAPKINS Continental Food Prod. Inc. Johnson-Rose Inc. Ricco Food Distributor OVEN MITTS Johnson-Rose Inc. Mr. Peel Inc. National Marketing Inc. Pizzaovens.com Russell Food Eqpt. Ltd. PAN COATINGS G. Cinelli-Esperia Corp. PAPER PRODUCTS Continental Food Prod. Inc. Ricco Food Distributor Saputo Dairy Products Canada G.P. PEST AND ODOUR CONTROL Mul-T-Mat & Supply Co. PIZZA PADS Ricco Food Distributor PLATE COVERS Russell Food Eqpt. Ltd.

SERVICE BAKING EQUIPMENT G. Cinelli-Esperia Corp. Russell Food Eqpt. Ltd. SERVICES AIB International SIGNS Mul-T-Mat & Supply Co. SMALLWARES Johnson-Rose Inc. Lloyd Industries Inc. Mr. Peel Inc. Mul-T-Mat & Supply Co. National Marketing Inc. Pizzaovens.com Russell Food Eqpt. Ltd. THERMOMETERS Johnson-Rose Inc. Mr. Peel Inc. National Marketing Inc. Pizzaovens.com Russell Food Eqpt. Ltd. TRAYS Johnson-Rose Inc. Lloyd Industries Inc. Ricco Food Distributor Russell Food Eqpt. Ltd.

REPAIRS & SERVICES G. Cinelli-Esperia Corp. Russell Food Eqpt. Ltd.

JULY/AUGUST 2013 pizza 35 35 pizza JULY/AUGUST 2013

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36 pizza JULY/AUGUST 2013

Page g #

Annex Bookstore ................................................................... 37 Burke...................................................................................... 11 Buyers Guide .................................................................... 26-35 Canadian Pizza Show....................................................... 16-17 Canadian Pizza Show............................................................ 34 Cargill, Horizon Milling ............................................................ 7 Cinelli .................................................................................... 25 Faema..................................................................................... 15 Middleby Marshall.................................................................. 19 Picard Ovens ......................................................................... 24 Pizza Chef Contest ................................................................ 23 Pizza Power Pages ........................................................... 36-37 Pizza with Purpose ................................................................ 21 Ricco Food Distributor........................................................... 20 Salerno................................................................................... 20 Saputo .................................................................................... 40 Springer’s Meats Inc. ............................................................. 13 Stanislaus ............................................................................. 4-5 Viau .......................................................................................... 2 XLT Ovens.............................................................................. 39

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READ THESE STORIES AND MORE AT A WWW.CANADIANPIZZA Z MAG.COM

NEWS HIGHLIGHTS t

CANADIAN DAIRY R COMMISSION DELIVERS CHEESE RELIEF

PIZZA A NOV VA CELEBRATES 50TH ANNIVERSARY R

INTERNET RAGES OVER R $10 TIP ON $1,500 PIZZA DELIVERY R

LOCAL FOOD ACT INTRODUCED IN ONTARIO

READ THESE STORIES AND MORE AT A WWW.CANADIANPIZZA Z MAG.COM

NEW W PRODUCT International flatbreads in new varieties – Flat Oven Bakery has introduced a new line of international flatbreads, available in several flavours and varieties. DIGITAL MAGAZI A NE Visit www.canadianpizzamag.com to sign up for your free trial of Canadian Pizzaa magazinee – the digital version.

GRILLED PIZZA & PADINA Grilling has always been hot. When you combine it with two of America’s most beloved foods – pizza and sandwiches – it’s an unbeatable combination. These irresistible pizzas and crispy Italian sandwiches are influenced by regional American cooking, Italian ingredients and flavours, and dishes from around the globe. Try a jerk-smoked pork pizza with plum chutney and mango, or a grilled eggplant piadina with a tomato vinaigrette. Desserts like the S’more will delight kids while others, like the Grilled Banana Split, are sophisticated enough for the adults. Accompanying salads burst with flavour and include twists on old favourites, such as the Grapefruit Caesar.

JULY/AUGUST 2013 pizza 37

pizza on fire

Making a smooth move Tom Stankiewicz

nyone who has purchased or leased a commercial property in the past can appreciate the importance of the steps that need to take place before the new location is up and running. It can be an exciting yet stressful time, especially for a first-time buyer. Our pizzeria will be relocating to another commercial property in the near future. Here are some of the struggles we encountered and how we managed to overcome them. For starters, if your number 1 priority is to save as much money as possible, check to see if the seller will deal directly with the buyer. This is an excellent way to lower cost by eliminating real estate agent fees. In many cases, the seller might lower the price quite substantially, which would be to your benefit. Once the necessary financing is ready, hire a lawyer to help you navigate through the complex documents and ensure the purchase of the property is completed properly. Hiring a lawyer will also prevent any misunderstandings. The real work (and fun) begins when you receive the key to your new property. The condition of the acquired space will dictate the extent of work that will have to be completed. If it was previously used as a pizzeria, then all you might need to do is minor renovations that will refresh it. At the other end of the spectrum, the building might need to be renovated from the ground up. In our case, we fell into the second category. Everything inside the building had to be removed, including existing walls. It can take anywhere from five months to a year for the new location to be fully operational. Again, it depends on how

38 pizza JULY/AUGUST 2013

Tips to make purchasing and renovating a pizzeria a little less stressful

much work needs to be done. I strongly licensed individuals, who would work on recommended you hire a general con- plumbing, roofing, electrical gas, etc. tractor who has worked on similar projAnother way to save money during ects in the past. His expertise will be a this costly project is to complete some great benefit, as it will make the renova- of the work yourself. It could be sometion process more efficient. I’m finding thing as small as getting your hands dirty that hiring an expert is saving me a lot and cleaning the place before any of the of time, as I don’t have to research and contractors show up. If you know how to learn about applicable bylaws before the replace windows, this could be a perfect work begins. chance to show off your skills and at the Contractors familiar same time keep the cost with various municipal down. At first, the savings regulations that must be may seem insignificant, The last thing followed when renovatbut over time they may you want to find add up to a large amount. ing a commercial property. Unlike residential This could be a perfect out during the properties, commercial time to ask your friends or final building properties have to meet business acquaintances to several municipal reguhelp out. inspection is lations that are easily The old and tired practhat certain missed by someone who tice of shopping around isn’t trained. The last bylaws were not for the best deal from a thing you want to find tradesperson is always a followed out during the final buildgood idea. From my expeing inspection is that cerrience, if you don’t ask for tain bylaws were not fola deal, then nobody will lowed. There might not offer it to you. Since it’s be a quick fix for the deficiency and your hard-earned money, I suggest taking you could incur additional costs to cor- advantage of every opportunity. rect it. I believe that it’s best to allow the When it is all said and done, the main experts to co-ordinate and manage this point to remember is to keep the lines of part of the process. communication open, so everyone clearly Already having a general contractor understands what is expected of them. It’s as part of your team allows you to con- important that your expectations regardcentrate on running your business at the ing the project’s outcome be obvious to old location while the renovations move everyone involved. After all, it’s your pizahead. His responsibilities would include zeria and it’s your particular design. • hiring an architect to create blueprints for the new location. Once the blueprints are approved by the city, the project can start Tom Stankiewicz has been in the pizza industry for more than 15 years. He has been the proprietor of moving forward. The general contractor Bondi’s Pizza in London, Ont., since 2000, and is would also bring all the necessary trades- president of the Canadian Pizza team.

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