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CHEF OF THE

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Bart Nadherny, Son of a Peach Pizzeria, Burlington, Ont., wows with the Pig + Peach

P. 10 The pizza chef P. 16 Making dough with Diane

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June 2025 · CANADIAN PIZZA

June 2025 Vol. 31, No. 3

DEPARTMENTS 6

From the Editor Building team spirit

Industry News Movers, shakers, legislation and news you can use

10 The Pizza Chef

Woman in pizza, part 1

16 Making Dough with Diane

PHOTOS: COLLEEN CROSS/CANADIAN PIZZA (COVER, TOP); ACORN FLOUR HEIKERAU/ ISTOCK/GETTY IMAGE (MIDDLE); MIRKO D’AGATA (BOTTOM)

Eight easy steps to improve your pizza business this summer

CONTENTS

ONLINE

COVER STORY

Pizza Summit expands to Calgary

12 Chef of the Year!

Our annual competition highlighting pizza innovation will be held in Calgary for the first time hosted by Platinum Sponsor Sysco on July 21! Bookmark and check back often to canadianpizzamag.com and our Facebook and Instagram pages to keep up with pizza news and events across Canada. Subscribe to our enewsletter to say in the know!

ON THE COVER Bart Nadherny is having quite a year. Read more about our passionate Chef of the Year and his plans for Son of a Peach Pizzeria. See page 10. CANADIAN PIZZA · June 2025

Bart Nadherny, Son of a Peach Pizzeria in Burlington, Ont. wowed judges with the Pig + Peach pizza By Colleen Cross

14 Upwardly mobile pizzeria Chef of the Year runnerup James Biello is celebrating 10 years of running La Cucina di Ietta, his thriving mobile pizza business based in Laval By Colleen Cross

15 The fire within Alon Fuks, head pizza chef at Born and Raised in Hamilton, Ont., saw his pizza and passion for barbecue shine in Montreal By Colleen Cross

20 Young and new workers at risk of injury More than half of all serious injuries occur during the first six months of employment. Learn best practices to help keep them safe By Alexandra Skinner, WorkSafeBC

22 Honing your craft AVPN pizza-making certification school to open in Montreal in July By Colleen Cross CanadianPizzaMag.com

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June 2025 · CANADIAN PIZZA

CANADIAN PIZZA · June 2025

CanadianPizzaMag.com

FROM THE EDITOR BY COLLEEN CROSS

April 2025 Vol. 31, No. 3

Team building

ow hard do you work to keep your best employees? Conversations with pizzeria owner-operators at the recent Canadian Pizza Summit and Bakery Showcase, at their pizzerias and over the phone have driven home two points: first, it’s hard to hire and keep good long-term employees, and second, it’s worth the effort. You work hard to attract new customers and give them reasons to return. No doubt, that’s a major focus of your marketing and promotions efforts and budget. Do you put in similar efforts to attract employees that are a fit for your business? If not, consider putting more time and possibly budget into keeping the good ones. A visit to Chef of the Year Bart Nadherny, at his Son of a Peach Pizzeria, Burlington, Ont., gave me a strong example of a business that values its team members. Soon after I arrived and suggested taking photos, Nadherny asked if we could capture his employees at work. A significant part of our conversation centred on workflow and how to keep the team engaged. One strategy was to bring them along on the journey of competing, making a name for the pizzeria and promoting the business’s focus on quality ingredients. Nadherny and partner Kim brought several staff to the Montreal Pizza Summit and Bakery Showcase, and the team members I met seemed to be having a blast. Nadherny noticed a positive energy too: “I can definitely tell that there’s an excitement in the air, and we proudly show off our plaque that we won there. It’s nice to have a platform . . . to recognize the staff and all the work that they put into making pizza awesome, it’s a lot of labour that goes into it. A lot of the jobs are kind of repetitive, and being able to keep the quality level up and keep the interest in what we make is definitely a challenge.” Pride in the business and an understanding of why what they do is important and that each

everyday task, from prep to baking to taking out the garbage, contributes to providing a quality product and experience for guests. We see evidence that independent and chain pizza businesses appreciate the work your employees do, speciﬁcally in the number and quality of social-media posts highlighting longtime staff members, the work they do at the pizzeria, their journey from grating cheese to managing a store, their personal achievements such as running a marathon and their personal interests such as promoting charitable causes close to their hearts. As food for thought, I’d like to add in something we do at Annex Business Media, our medium-sized company, that may spark ideas for your small business: shout-outs. Through an easy-to-use internal website, the company encourages employees to recognize ways in which coworkers demonstrate the company’s core values. Select comments are shared in a weekly company enewsletter and both shouter and shoutee are entered in a draw for a coffee shop gift card. It’s a quick, easy process and a dopamine hit too: anytime you can use fun technology to make it satisfying, you will get gen Z workers to buy in to the process. Oh, and constantly emphasizing your business’s core values is a great way to keep employees clear on what’s expected of them. Easy-to-use apps or software, which may include ways to give anonymous feedback to management or reschedule shifts, are other ways to make your business a go-to employer. And even though yours may be a small operation, automation can have its place in the form of small-footprint equipment and processes like online ordering. With each advancement, we’re seeing that automating can help protect workers from repetitive strain injuries (see WorkSafeBC’s article on page 20) and free up time for other tasks and bigger-picture thinking that we humans excel at. Lastly, even the best technology is no substitute for being an organized, caring and responsive boss. Employees need to feel seen and heard, so good listening skills can go a long way. | CP

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EDITOR Colleen Cross ccross@annexbusinessmedia.com 519-429-5227 SALES MANAGER Stephanie Jewell sjewell@annexbusinessmedia.com 705-826-2254 ACCOUNT COORDINATOR Trish Ramsay tramsay@annexbusinessmedia.com 416-510-6760 AUDIENCE DEVELOPMENT MANAGER Anita Madden amadden@annexbusinessmedia.com 416-510-5183 MEDIA DESIGNER Brooke Shaw GROUP PUBLISHER, VP SALES Martin McAnulty mmcanulty@annexbusinessmedia.com

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BRING MORE ZING TO YOUR WINGS

YOU’LL LOVE IT WITH Request a sample and start drizzling: Request a sample

CANADIAN PIZZA · June 2025

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TRENDS

Coupons, digitalfirst and the hot sandwich among most popular menu items: Restaurants Canada/Circana report Canadians’ dining preferences are shifting as cost-of-living concerns, an increasingly diverse population and generation Z’s buying habits drive new consumer trends. Restaurants Canada and Circana cover these new trends in their 2025 Hot 10 Restaurant Trends report. “Canadians are expecting more value for their dollars as they grapple with affordability and that’s reflected in many of the trends highlighted in this report,” said Kelly Higginson, president and chief executive officer of Restaurants Canada, in a news release from the organization. “In today’s competitive restaurant landscape, it’s more important than ever that restaurants understand these emerging trends and shifting consumer preferences.” The report highlights coupon use, changing customer behaviour and shifting diner 8

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demographics: • Coupon culture is on the rise, but consumers are increasingly turning to social media to find discounts and deals as digital coupons have overtaken physical coupons for the first time. • While previous economic downturns led consumers to shift their dollars to less expensive table-service restaurants, in 2025, only one in six Canadians is doing that. Instead, they are opting for less expensive menu items, just water and fewer add-ons. • Generation Z diners seek value through deals and loyalty programs and convenience through digital ordering and delivery. • The share of Canadians who are people of colour is expected to nearly double by 2041, which will change the dining landscape. Nearly half of South Asian diners and one-third of Latin American diners say plant-based dishes are important to them when purchasing a meal or a snack, compared to just 21 per cent of white diners. • While French fries and burgers still are the most ordered category, the chicken sandwich is the

ON THE WEB Ottawa’s Roberto Pizza closing; Red Tomato Pies opens franchise in Vernon, B.C.; Toronto Italian restaurant launches pasta tasting menu made with all-Canadian ingredients | FOR MORE PIZZA NEWS, check out our website, canadianpizzamag.com

fastest-growing menu item. “As cost pressures persist and Canada’s population grows more diverse, we’re seeing a real shift in how and why Canadians dine out,” said Vince Sgabellone, industry analyst, Food and Foodservice, at Circana, in the release. “Value no longer just means low prices – it’s about maximizing the experience, whether that’s finding the best digital deal, customizing a meal to fit your lifestyle, or choosing a menu item that feels worth it. The chicken sandwich’s surge, the rise of digital couponing and gen Z’s influence are all signals of a restaurant industry evolving to meet new expectations.” For more details, read the full report or watch the Hot 10 Restaurant Trends video at restaurantscanada.org/hot10.

food material that enriches proteins, unsaturated fatty acids, minerals, vitamins and biochemical compounds. The study investigated the potential application of acorn flour in soft wheat bread production and characterized flour functionality and bread physicochemical properties, recommending further investigation into the sensory acceptability of acorn-included soft wheat bread to address customer perceptions and potential markets. The abstract is available through ACS Publications.

FLOUR RESEARCH

The government of Saskatchewan has passed amendments to the Saskatchewan Employment Act that will allow employers to build their business in the province while also supporting workers. The amendments will come into force later this fiscal year and include the following items: • allowing employers and

Study investigates acorn flour and bread-making applications A new study out of the University of Camerino in Italy suggests acorn is a forgotten, nutritious, and sustainable

STAFFING

Saskatchewan government amends employment standards

June 2025 · CANADIAN PIZZA

PHOTO: THECRIMSONMONKEY/ISTOCK/GETTY IMAGES (TOP); HEIKERAU/ISTOCK/GETTY IMAGES (BOTTOM)

INDUSTRY NEWS

employees to use a calendar day rather than 24 consecutive hours for the purposes of work schedules and overtime provisions • prohibiting employers from withholding tips from their employees • increasing the threshold when employers are required to notify employees, the minister and the union of a group termination from 10 employees to 25 employees • limiting when employers can request sick notes • providing the director of employment standards with the authority to order reinstatement and compensation for lost wages in cases of discriminatory action by an employer • extending various leave provisions “We are committed to delivering a fair and balanced working environment through modern legislation to attract investment and ensure Saskatchewan continues to be a great place to work,” Deputy Premier and Minister of Labour Relations and Workplace Safety Jim Reiter said in a news release. EXPANSION

ILLUSTRATION: BRIAN FRAY

Red Tomato Pies opens franchise in Vernon, B.C. Red Tomato Pies has opened its newest location in Vernon, B.C. Founded by Jason and Amber Akeson in 2014 in Williams Lake, the pizzeria now has more than a dozen locations in B.C. and Alberta. CastanetKamloops. net reports. CANADIAN PIZZA · June 2025

BUSINESS OUTLOOK

Small business confidence goes up, price plans go down: CFIB Long-term small business confidence is slowly regaining lost ground after reaching historic lows in March, according to the latest Canadian Federation of Independent Business’s Monthly Business Barometer survey. The 12-month indicator added 5.3 index points, reaching 40.0 in May, the CFIB said in a news release. “Now that the federal election is over, there may be clearer guidance and renewed leadership on tariffs and other federal matters, and this and a somewhat de-escalating trade war may explain in part why small business sentiment is trending in the right direction again,” said Simon Gaudreault, chief economist and vice-president of research at CFIB. “However, these are just timid beginnings of a rebound. The indicator is still well below its historical average.” The report suggests half of small business owners are concerned that the U.S.-Canada trade dispute will have an impact on the summer tourism season, with businesses in recreation and information, retail and hospitality being most concerned. Inflation pressure indicators have eased, with small businesses planning to raise prices by an average of 2.9 per cent, down from 3.5 per cent in April. Plans to raise wages remained unchanged at 2.1 per cent. All provinces have their

confidence levels below 50, the release said. Weak demand remains the top barrier to growth for nearly 60 per cent of businesses, while more than two-thirds of companies are constrained by tax and regulatory costs. Hiring intentions are far below seasonal levels, with 14 per cent of businesses looking to hire full-time staff in the next few months and 16 per cent planning to lay off. “Many small businesses are breathing a sigh of relief as it seems we’ve avoided the worst of tariffs. But there’s still lots of uncertainty around, putting long-term investments and business planning on hold,” said Andreea Bourgeois, CFIB’s

director of economics, in the release. INDUSTRY NEWS

Thunder Bay, Ont., kitchen equipment supplier moves shoppers online Russell Hendrix Restaurant Equipment and Food Service Supplies in Thunder Bay, Ont., will close its showroom and become an online business at Russellhendricks.com, the Chronicle-Journal reports via the Local Journalism Initiative. The nearly 50-year-old company supplies the food and restaurant industry with equipment.

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THE PIZZA CHEF

Diana Cline is a two-time Canadian Pizza Chef of the Year, threetime winner of “Canada’s Best Pizza Chef” at international pizza competitions, judge for international competitions and CEO of Diana’s Gourmet Pizzeria. She is a consultant to other owner/operators in menu development, creating systems to run a pizzeria on autopilot and marketing to help operators grow their businesses effectively and strategically. Contact her at diana@dianascucinaandlounge.com.

BY DIANA CLINE

A woman in pizza, part 1

y name is Diana Cline, and I’m a multiple international award-winning artisan pizza champion. I have won international accolades for Best Pizza Chef for Canada in competitions in Canada, Las Vegas, New York and Italy. My talents for my craft have earned me a seat at the judges’ tables in pizza competitions in Italy, Las Vegas, France and here in Canada. I’m also a member of The World Pizza Champions team, I was the first international member to be invited on the team back in 2007. I’ve been writing regular columns for Canadian Pizza magazine, our national industry magazine. This year marks my 20th year as a contributing columnist, and so it’s a good time to look back on my journey as a woman in pizza. I am the founder of Diana’s Gourmet Pizzeria, where we specialize in great-tasting gourmet pizzas, pastas, salads and flatbreads, delivered with exceptional service – guaranteed. We also cater to gluten-free, dairy-free, vegetarian and vegan clientele. Currently, I’m working on opening a new location. This will be my third new build, and I’m excited to incorporate my more than 34 years of experience into this endeavour. Being a woman in pizza Back in the 1990s, I was working two jobs, while going to university to earn a computer science degree. One of those jobs was delivering pizza for a chain. Back then, almost all of the delivery drivers were guys. I worked as a delivery driver for a couple of places and, as a woman in the pizza business, I was always one of one female delivery drivers, occasionally one of two. All the other girls working in the pizza business were “phone bitches.” To be 10

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Making a great pizza was the easiest part.

fair, most were pretty nice. It helps to be nice when your job is interacting with customers. This was just the terminology of the day. As a side note, my male delivery driver coworkers and I were called bitches only when we were on dish duty: there, everyone was a “dish bitch.” I loved delivering pizza. I was the girl who couldn’t wait to get my licence, so driving in my own car, listening to my own music, dropping off peoples’ dinner and late-night munchies, getting tips – it was freedom with pay. Mostly. I smoked in those days, so the celebratory cigarette on the drive back to the store was especially satisfying. I met my former husband while working there, and we were approached to buy a franchise. If my grandparents were still in physical form, they would tell you that I am a natural born entrepreneur, and the idea of co-owning our own pizzeria was exciting to both my partner and me. We took over a “dog” store, meaning one of the corporate stores that was underperforming, and within four months we turned it around, where it was rivalling the top-performing stores in the city. What did we do to turn it around? We gave the store a deep cleaning,

we fired some people who weren’t in alignment with where we were heading. We brought in some key people, hired several more, trained and trained and trained some more. We brought in excellent customer service practices and implemented efficiencies to streamline operations. These were the days well before computers, POS systems, google maps and pocket cellphones, so we created our own zoned maps for every driver and also phone people. While the product was still the same as ever – that’s the franchise portion – the way we served it was uplevelled and our sales soared. Unfortunately, several months into the handshake deal with the corporate franchisors, things weren’t coming together on their end as promised, so we ventured out on our own. While it turned out for the best, initially we made many mistakes. Making a great pizza was the easiest part, it was everything else that we learned the hard way. Three things I wish I knew I wish I knew that making an amazing pizza with top-quality ingredients alone isn’t enough, because without good marketing no one will know (except your mom). I wish I knew that my university marketing textbook had little to do with successful small business marketing and was an utterly unattainable marketing plan because of the gap between a small business marketing budget and a multi-million-dollar business’s marketing budget. I wish I knew to have clear and concise exit strategy agreements in place with all my partnerships. No one likes to plan on things not working out, and you may never need it, but people change, and their priorities change too. Having clear, written, binding exit agreements can potentially save all parties a great deal of time and money. | CP June 2025 · CANADIAN PIZZA

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COVER STORY

CHEF OF THE Bart Nadherny, Son of a Peach Pizzeria in Burlington, Ont. wowed judges with the Pig + Peach pizza

The business is named for co-owner and chef Bart Nadherny’s mother, whose nickname growing up was “Peach.”

t’s a little dangerous to talk food at 11 a.m. at an award-winning pizzeria. I took on that challenge with my visit to Son of a Peach Pizzeria in the historic Village Square in Burlington, Ont., in May where I sat down with our latest Chef of the Year Bart Nadherny, who co-owns and -operates the business with his partner in life, Kimberley. Amid the tantalizing aromas and happy buzz of the Peach’s open kitchen, Nadherny and I talked about running a well-oiled pizza operation. Somehow the conversation always came back to the innovative chef’s love of pizza and the high-quality ingredients that set his creations apart. Our wide-ranging conversation touched on the importance of 12

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THE PIG + PEACH: Roasted garlic ricotta base Whole milk and virgin mozzarella Slow-roasted pork shoulder Peach barbecue sauce Fresh basil ParmigianoReggiano cheese

maintaining integrity in your product, the need to maintain a steady rhythm in the workflow and the pizzeria’s strategy for handling guests’ special requests to customize their pizzas. We also talked about the impact of winning a pizza competition and how it can stoke staff morale. On that subject, in an email to me after the competition the chef recalled his reaction to the win in Montreal in April. “It was a total out of body experience. I think it validated everyone’s hard work and efforts that go into what we do at the Peach that makes our pizza special.” Nadherny’s winning pizza was made with roasted garlic ricotta base, whole milk and virgin mozzarella, overnight-slow-roasted pork shoulder, house-made peach barbecue sauce

(normally he uses fresh local peaches from the nearby Niagara region) and generously garnished with fresh basil and Parmigiano-Reggiano cheese. Nadherny’s description revealed his philosophy of pizza: “The dough is such a labour of love and provides us the foundation for all our pizza creativity. We really like a thin crust, well baked pizza with lots of caramelization, airiness and firmness so that the weight of the ingredients and flavours can be supported. It’s a little sour and a little salty. We thoughtfully consider all the ingredients and the roles that they play in the final product.” The Peach opened in May 2014 with just 21 seats and proved so popular that within six months they completed an ambitious renovation, expanding to open a second side housing more June 2025 · CANADIAN PIZZA

PHOTOS: GABRIELA AGUILERA / CANADIAN PIZZA

BY COLLEEN CROSS

seating and, in 2018 – and after two years in independent operation – the Sunshine Doughnut Company. They now have capacity for 40 people inside and 60 outside in the summer season. The business is named for the chef’s mother, whose nickname growing up was “Peach.” Although she passed away in 2011, her loving presence continues to be felt in the restaurant, which is frequented by his and Kim’s young son Woody. Nadherny is a classically trained chef who earned an associate of science in the culinary arts from the Culinary Institute of America in 2004 and has a masters degree in slow food and advanced gastronomy from Instituto Superiore di Gastronomia, known as Jesi, in eastern Italy. Nadherny gives the hardworking crew of about 70 employees a lot of credit for working together to manage the peaks and valleys of each shift. He took several of his staff to the competition in Montreal and it boosted morale. “I can definitely tell that there’s an excitement in the air, and we proudly show off our plaque that we won there. It’s nice to have a platform . . . to recognize the staff and all the work that they put into making pizza awesome, it’s a lot of labour that goes into it. A lot of the jobs are kind of repetitive, and being able to keep the quality level up and keep the interest in what we make is definitely a challenge.”

‘No substitutions’ The menu includes carefully crafted pizza recipes like the Pear and Walnut featuring olive oil, poached pears, goronzola, walnuts and local wild honey, and The Burlingtonian featuring the house tomato sauce, ezzo dry cured pepperoni, wood-smoked bacon, herb, garlic-and-wine-roasted wild mushrooms. So when staff get special requests, there is a dilemma. They want to make customers happy, but the recipe changes and requests for half-and-half pizzas definitely slow down the workflow for staff. “It’s a busy time during the shop and all it takes is one pizza to kind of like, derail the train a little, right? It’s more about practicality. They’ve learned the recipes, not to mention what you put in.” Now, instead of accommodating substitutions, they offer a build-your-own pizza, the most expensive on the menu. Their open kitchen is a drawing card, he said. “People watch and ask questions. Through these interactions, everybody on the pizza team starts to understand the ideology

Bart Nadherny, seen here making his winning Pig + Peach pizza, was named Chef of the Year at our first Montreal competition.

‘You want to be fresh, you want to be seasonal, but you also have to be creative.’ –Bart Nadherny, Chef of the Year CANADIAN PIZZA · June 2025

behind the products, the sourcing of them and why we use them.” “I put so much pressure on the pizza where every ingredient needs to stand on its own. We get fresh pineapples in. We use these beautiful 30 per cent milk fat logs of cheese that we slice by hand to get a nice, even layer, the mushrooms we cut up five or six different varieties and roast them all individually. So there’s lots of integrity in the individual products. And then, you know, we’re on a sliding scale of what we are and are not willing to do to keep up the integrity of the product. “For example, we’re trying to re-create this awesome barbecue sauce that we took this victory on with. And it’s like, what do you do? You can buy, obviously, barbecue sauce. You can buy peaches. Or instead do you sweat the onions, sweat the garlic, add the peaches in, cook it down, add your tomatoes, all your spices? So we make it in house. Those are the things that support a slightly higher food cost and slightly higher menu cost.” The innovative chef’s love of cooking was spawned by his geography. “Southern Ontario, the Golden Horseshoe, has the nicest weather for three months, where you see all these things come into season, and it’s like, go, go, go time. And then it’s over. So being able to think about that, harness that. And then also, you know, with the spoils, how does that translate to a middle-of-the-winter menu and like, an early spring menu? Going through culinary school, working all these restaurants, you want to be fresh, you want to be seasonal, but you also have to be creative.” | CP CanadianPizzaMag.com

PROFILE

UPWARDLY MOBILE PIZZERIA Chef of the Year runnerup James Biello is celebrating 10 years of running La Cucina di Ietta, his mobile pizza business in Laval

ames Biello earned a close second place in the first Canadian Pizza Chef of the Year competition held in Montreal in April. Biello also is celebrating the 10th anniversary of La Cucina di Ietta, his thriving mobile pizza business operated out of Laval and named to honour his grandmother, Antonietta Ruccolo Biello. “My grandmother was a mom for me as my mom left when 10 months old,” Biello says. He has fond memories of two things she cooked: pizza and lasagna. “To this day, nothing else comes close – it’s a very simple red sauce pizza,” he says. “Her mentality was always that you can never get better food than what you make at home. If you make things with your own hands, it’s always going to be better than anything you buy.” To honour that spirit, his menu features scratch-made pizzas, pastas and Italian dishes. Biello was born in Canada, but his family came to Canada in 1952 from Casacalenda, a small, mountainside village some 25 kilometres northeast of Campobasso in Italy’s Molise region. He and wife Kiwi Phan have two boys, Matteo, 9, and Luca, 7. Antonietta died before they were born and La Cucina has been a way to 14

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put them in touch with their family history, Biello says. “They know so much about her because of the business.” The pizza catering season is ramping up. With children’s birthdays, weddings and other occasions, the 12-16 available weekends will get filled up pretty fast. “My weekend starts on Wednesday, start planning list of ingredients and making my purchases,” says Biello, who also works full time for Immigration Canada. “Thursday is prep, on Friday I proof and refrigerate my dough, and Saturday is checklists: checking that I have full tanks of propane, checking my itinerary and choosing the best route. I try to arrive 30 minutes to an hour before client wants me to start.” Two jobs per weekend is the sweet spot for summer bookings. Three would be pushing it in terms of having space in the refrigerator. Working multiple gigs involves a lot of coordination and timing, he says. “I think this has made me a better pizzaiolo.” Biello put Roman-style and Napoletana pizza on the menu in 2018. He took classes at ITHQ through the School of Italian Pizza. He studied the different styles, trained and consulted with professionals from Italy. To gain experience, he started at Bottega the same day. He and his wife had a newborn and a lot going on. “My wife allowed

James Biello teaches Saturday workshops and has invited food influencers for a backyard event where he will demonstrate stretching, cooking and preparing different styles of pizza.

me to do this work at minimum wage in addition to my full-time job. I really appreciate that she helped me follow my passion.” How did his pizza get the judges’ attention? Biello says, “I think it was deceptively simple, with three classic Italian ingredients: stracchiatella, mortadella and pistachio. I substituted lemon zest for pistachio, knowing some people are allergic. “Sometimes less is more. Sometimes just one or two ingredient combinations can blow you away. I came into the competition with that mindset.” The hardworking chef is getting serious about his dream of opening a brick-and-mortar restaurant. Sounds like the time is ripe for making the dream a reality. | CP June 2025 · CANADIAN PIZZA

PHOTO: CANADIAN PIZZA

BY COLLEEN CROSS

PROFILE

THE FIRE WITHIN Alon Fuks, Born and Raised, Hamilton, Ont., placed third in Chef of the Year with his sweet-heat pizza BY COLLEEN CROSS

PHOTO: ALON FUKS

lon Fuks wasn’t born and raised in Hamilton, Ont., but he calls it home for his family and work as head pizza chef at one of the city’s most popular eateries. Born and Raised, a restaurant in Hamilton, Ont., was established by Top Chef Canada alumni Vittorio Colacitti in 2018 on James Street North in Hamilton’s arts district. Previously Fuks, who hails from central Texas, worked at Castelli Cucina with chef Daniel Mancini, where he gained a lot of experience but found the 14-hour days in the kitchen a grind. Colacitti would come in and eat at the Cucina, which would close for the night; Born and Raised stayed open to 2 a.m., so Fuks and his coworkers would drop in to Born and Raised. Colacitti offered him a job. “It worked out because Daniel was closing and then opening a market in Ancaster.” “I wanted to be in a pizza-focused restaurant. You get to chat with people and have a good time,” says Fuks, who turns 40 this year. He enjoys working in an open kitchen that lets him talk directly to the customer: “When people come to a wood-fired pizzeria, they want to talk to you. I give them tips on pizza making. It’s a social experience people are looking for. People ask about the oven.” The chef describes his pizza style as “more like New York- and New Haven, Conn.-style with a bit of a crispness and char to it. One log burning in the oven CANADIAN PIZZA · June 2025

because he loves what he does.” As for Fuks, at 13, he worked as a baker’s assistant in his uncle’s Steeles Bakery in Thornhill. While studying animation at university he attended a job fair at Moxies restaurant. Inspired, he enrolled at Toronto’s George Brown College, graduated in culinary management, moved to downtown and began working for “good chefs.”

The pizza

Third-place finisher Alon Fuks says he likes learning and going to competitions. “I don’t often get to talk to likeminded people and broaden my horizon.”

THE PIZZA: Smoked mozzarella base San Marzano tomatoes Ricotta nduja sausage basil Maldon salt Peruvian Sweety Drop peppers

gives it the kiss of fire. You slice it and you should be able to pick up the pizza with zero flop.” The pizzaiolo is passionate about barbecue: “I love cooking with wood. It’s like an extra ingredient that not a lot of people are using,” he says, adding that he has a big offset smoker with a pizza stone and does catering events. “My favourite part is when I close it one last time and I don’t have to open and turn it. I set a timer for four minutes and get a nice smokey pizza.” Fuks admires Colacitti, an original partner behind The Good Son in Toronto, as an entrepreneur: “He’s a hardworking chef with a French and Italian culinary background. Our menu is varied. He’s created a great restaurant

The chef’s judge-pleasing pizza was born of a pizza he placed second with at another competition two years ago. “I thought this pizza still has potential but needs a bit of work. I put ricotta on in dollops after the pizza comes out of the oven. It melts, looks beautiful and has this nice scent and flavour.” The Pizza Fuks, on the current menu, is built on a smoked mozzarella base, and topped with San Marzano tomatoes, ricotta, nduja sausage, basil, Maldon salt and Peruvian Sweety Drop peppers. The peppers provide a slight tartness and ever so slight heat: “The capsaicin that tickles your tongue,” the chef said with glee during the competition. He hopes to open his own slice shop one day. “I have a vision in my head and have always talked about it to my friends: a hole in the wall, a little pizza bar, maybe with a pinball machine like you’d see in a Ninja Turtles movie.” Fuks, whose supportive family – wife Sherice, son Jesse, daughter Olivia and new baby son Austin, all under age 6 – dreams of franchising one day in Hamilton and perhaps across Canada. He’d like to set up a shop, run it for three to five years, then hand it over to a franchisee. The chef says, “I look forward to stepping out and doing my own thing.” | CP CanadianPizzaMag.com

MAKING DOUGH WITH DIANE BY DIANE CHIASSON

Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been helping foodservice, hospitality, and retail operators increase sales for more than 35 years by providing innovative and revenue-increasing foodservice and retail merchandising programs, interior design, branding, menu engineering, marketing and promotional campaigns. Contact her at 416-926-1338, send her an email at chiasson@chiassonconsultlants.com or visit www.chiassonconsultants.com.

Six ways to increase your pizzeria’s visibility

1. Be a welcoming place The national summer holidays include their share of picnics, parades and other fanfare. Summer is full of fantastic holidays and celebrations, from Father’s Day to Pride celebration to Canada Day in July. Partner with LGBTQ + influencers in your community to showcase your pizzeria as a welcoming celebration place. What better way to celebrate than with delicious fresh pizzas that the whole family can enjoy? 2. Spruce up your window displays and banners Having a well-organized and clean counter, exciting displays and colourful banners in your pizzeria is as crucial as the pizzas you are selling. Counters and displays have the potential to 16

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Summer yields a variety of colourful and tasty fruits and vegetables, often locally sourced, that can be incorporated into your pizzas.

showcase the appeal of your food products and draw in customers to make that final purchase. Make them interesting and appealing and use them as an opportunity to let your pizzeria’s products and personality shine. Draw customers to your restaurant by creating beautiful, unique window displays using colourful and fresh props. 3. Make it easy for customers Many customers eat with their eyes. Showcase your pizza products in an artful way to enhance your sales. The best way to attract attention to your store is to display your fresh produce behind glass displays and in your front windows. Summer-inspired desserts like fruit pizzas can be a hit with customers. Offer convenience

Smaller pizzas allow your customers to try more things and have fun.

by pre-packaging fresh fruit pizzas for desserts at your register. Show off your pizzas for summer holidays and occasions such as picnics and barbecues. Encourage bulk sales by offering a one-stop solution for summer parties and events. Put pizza, soft drinks and dessert with disposable plates, utensils and a plastic tablecloth into a big carry-out box for customers on the go. With plenty of tourists, summer family gatherings and parties, it’s an excellent time to promote your business, boost sales and generate interest. 4. Add seasonal LTOs One of the most effective ways to boost pizzeria sales and keep customers engaged is by offering seasonal and limited-time products, or LTOs. June 2025 · CANADIAN PIZZA

PHOTO: MTREASURE/ISTOCK/GETTY IMAGES

he summer holidays can bring many tourists to your city or community and get many more local customers onto the streets in your neighbourhood. There are usually several events and summer activities where people will be looking for quick-service meals while attending the events, or on their way to or from them. The perfect sale is getting these customers to buy an entire pizza or a quick pizza slice. Then there will also be more potential customers looking to enjoy a leisurely dinner after a great day out. Summer yields a wide variety of colourful and tasty fruits and vegetables, often locally sourced, that can be incorporated into your pizzas, and summer activities like picnics and barbecues will bring additional revenue for your pizzeria. Be sure to capitalize on all the opportunities that summer presents for your business. Here are eight easy steps to improve your pizza business this summer.

Create pizzas that highlight fresh summer vegetables at the peak of their season. Add fresh, seasonal vegetables like summer squash, corn, juicy cherry tomatoes, quick-cooking zucchini ribbons and red onions to your menu. You could also offer lighter, fresher sauces like pesto or a tomato-basil sauce. Your ultimate summer pizza could have it all: a crunchy whole-wheat crust, loads of colourful veggies, melty cheese and fragrant fresh herbs and garlic. Don’t forget to make a special pizza tailored to dads on Father’s Day. Make sure your logo is featured prominently on all your packaging to increase brand awareness. 4. Review your summer menu Sometimes, to attract attention, you have to tempt customers. If you have had a consistent menu for a long time, it may be time for a refresh. Take a good look at your menu so you can order supplies accordingly over the summer. Review your previous year’s orders to know what sells best on your menu and what doesn’t sell well. Consumers are becoming more and more interested in healthier options. With food allergies on the rise and many people pursuing alternative diets, it may be a good time to expand your menu to reach a broader audience. You could start with a few low-calorie options and some gluten-free, vegetarian and vegan items. You should also offer mini pizza versions and many pizza shapes. Smaller pizzas allow your customers to try more things and have fun. You could entice newer, health-conscious customers into your pizzeria by offering healthier products. Consider offering a wide variety of options, such as low-carb, high-protein and all-natural ingredients. With just a few simple seasonal tweaks to your menu, you can make more money all summer long.

outdoor space with sophisticated furniture, shade umbrellas, and proper lighting. Providing outdoor dining not only allows you to serve more customers, but it can also attract other customers to your pizzeria. 7. Sustain strong relationships within your community Developing strong interpersonal relationships with customers and colleagues is crucial to any successful business. Team up with local businesses to amplify your pizzeria’s presence and attract a broader audience. Consider partnering with nearby attractions, bakery stores, hotels or event organizers and cross-promoting one another’s offerings. Building a pizzeria community is essential for fostering positive and long-lasting relationships with your guests, building loyalty, encouraging repeat visits and attracting new customers through word-of-mouth. 8. Use social media to promote specials and deals Use social media to showcase your most beautiful pizzas, daily specials and community events. Start by creating engaging profiles on Instagram, Facebook and TikTok. Post high-quality photos of your pizzas, showcase seasonal treats, and share customer stories. Ask guests to tag you in their posts or create a fun hashtag. Your customers will happily help market your pizzeria to their followers and friends – for free! | CP

5. Add name tags for all your employees Adding name tags for all your employees can significantly enhance professionalism, improve customer service and boost your pizzeria’s recognition. Name tags, especially those incorporating your pizzeria logo, create a professional image and strengthen brand visibility. Name tags will provide a simple way for your employees to be easily identified and make introductions smoother. They can also contribute to a more welcoming and friendly work environment. Name tags will allow your employees to quickly identify each other, fostering a sense of community and improving internal communication. Seeing their names displayed on a name tag can boost an employee’s confidence and make them feel valued. 6. Embrace the great outdoors Having an outdoor space has been key and saved some businesses in the past few years, so if you have an outdoor space, use it, especially for tourist season. Outdoor eating is a major draw for guests when the weather warms up. If you have space, set up a few tables outside your restaurant so customers can enjoy a cup of coffee and some sweet treats in the morning, or a cold beverage and a slice of pizza in the afternoon. By making your storefront patio cozy and inviting, you will attract interest from people walking by who may not have noticed your restaurant in the past. Try to create a welcoming and comfortable CANADIAN PIZZA · June 2025

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INDUSTRY EVENTS

MAKING PIZZA IN MONTREAL Bakery Showcase hosted the Pizza Summit and provided a gathering place for all who bake professionally BY RUBY IRENE PRATKA WITH FILES FROM COLLEEN CROSS

Chef Of The Year Congratulations to our newest Canadian First-time competitor Shu Hui Chang of Avril’s in-store pizzeria made an innovative pizza Pizza Chef of the Year Bart Nadherny, featuring sour Khorasan double-zero pizza dough, pulled beef and kimchi with sauerkraut. 18

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June 2025 · CANADIAN PIZZA

PHOTOS: GABRIELA AGUILERA / CANADIAN PIZZA

akery Showcase welcomed more than 2,000 bakery, pizzeria and restaurant owners, operators and their teams, as well as manufacturers, suppliers, experts and college-level baking and pastry students to the Montreal Convention Centre April 14-15. The annual baking industry trade show and conference featured more than 140 exhibiting companies presenting baking-specific ingredients, equipment, supplies and services. This year’s busy event set a record for the Montreal edition of the Showcase, which is held in the city every four years. Highlights included the first-ever Coupe de boulangerie du Canada – Edition Quebecoise featuring croissants, viennoisseries, baguettes and specialty breads; technical demonstrations with useful takeaways for bakeries looking for product and marketing inspiration; educational sessions on such hot topics as regenerative farming and its implications for bakeries and more.

INDUSTRY EVENTS

co-owner with wife Kim Nadherny of Son of a Peach Pizzeria in Burlington, Ont.! Nadherny travelled to our first Montreal edition of the 20-year-old competition, laid his Pig and a Peach pizza on judges Tali Reminnick of Granularity Michele Casale of Redipizza in Montreal (our 2019 Chef of the Year) and Scott Calvert of Retail Bakers of America and took home the top prize of a trip to compete at the International Pizza Challenge in Las Vegas in 2026. Chef James Biello of La Cucina di Ietta in Montreal placed a very close second and chef Alon Fuks of Born and Raised in Hamilton, Ont., took home third-place honours. Thank you to our Gold Sponsor Lactalis Canada Foodservice for their support of this important competition showcasing excellent pizza and independent pizzerias across Canada! We extend a special shoutout to Faema Canada, Equipements Boulangerie Canada and MiWe for providing superb Moretti Forni and Condo e+ ovens for this competition. Hop onto Facebook and enjoy our photo album capturing the excitement of the competition.

Making the most of viral food trends From a distance, viral food trends on TikTok and Instagram may seem to rise faster than fresh bread and dissipate as quickly as they appear, but trends are more likely to follow an arc lasting weeks or months, giving bakeries plenty of time to cash in. At Bakery Showcase, AI and retail demand forecasting expert Tali Remennik, founder of Toronto-based retail forecasting company Granularity, explained the mechanics of viral food trends, debunked a few myths and advised bakers on how to leverage social media. In a show-of-hands poll, many of the bakery and pizzeria owner-operators in the room indicated that they were CANADIAN PIZZA · June 2025

interested in leveraging social media trends but assumed the trend landscape moved too fast to make a menu overhaul worthwhile. “We’re going to be talking about how you can action trends without having to change your whole menu, and [what you can do] in the short term to act on trends,” Remennik said. She noted that contrary to popular belief, trends don’t “pop up overnight” – it often takes two to four months for social media trends to gain enough offline traction to potentially drive sales, so bakers who keep an eye on potential trends, set aside time to discuss trends with their sales teams and name a point person to monitor trends are better positioned to jump on the opportunities trends offer. “The biggest mistake [businesses] make is reactivity – talking about trends casually instead of taking the time,” she said. Before or instead of making a big investment – such as buying thousands of dollars in machinery to respond to a trend – Remennik advised participants to think carefully about which trends they are interested in acting on. “You don’t have to do everything.” She suggested that after picking a trend, you should look at their existing menus and see which items already fit the trend or could be adapted to fit with a

new filling, topping or shape. Consider launching a single product inspired by a trend and adding related options if and when it catches on. After adapting the product, the next step, as Remennik sees it, is adapting signage, store displays, sales packages and sales language to match consumer terminology. She suggested adding a “flavour of the month” feature to reflect evolving trends, or offering a miniature version of a new product with an existing sales package to encourage customers to try it. She observed that over time, “microtrends” (for example, mango ice cream or keto-friendly bagels) often give rise to “macrotrends” (mango desserts, frozen desserts or keto-friendly snacks) that offer additional opportunities for creative retailers and chefs. The Baking Association of Canada presented this key industry event in partnership with Le Conseil de Boulangerie Québec and Bakers Journal/ Annex Business Media. AB Mauri, Ardent Mills, BakeMark, Barry Callebaut, California Figs, FCC, Lallemand, Les Margarines Thibault, Puratos and Rondo were sponsors and supports of the key industry event. Attending this show is a great way to refresh your operation. Mark your calendars for May 3-4, 2026, when we do it all again in Toronto! | CP

Bart Nadherny, Son of a Peach Pizzeria in Burlington, Ont. centre, is our latest chef of the year. Alon Fuks of Born and Raised in Hamilton (left) earned third place; James Biello of La Cucina di Ietta in Laval (right) placed a close second.

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FEATURE

YOUNG AND NEW WORKERS AT RISK BY ALEXANDRA SKINNER

orkplace injuries can happen to anyone, but young and new workers may be especially vulnerable. This is particularly true in fast-paced environments, where hazards are common. That’s why targeted training, close supervision and strong support systems are essential. In bakeries, pizzerias and baked goods manufacturing, workers are exposed to multiple hazards, including fast-moving conveyor belts, industrial mixers and sharp tools. Employers must ensure that all workers, especially those new to the job, can recognize hazards, understand the associated risks and prevention measures, and are fully aware of their health and safety rights and responsibilities. 20

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Who are ‘young’ and ‘new’ workers?

Young and new workers often hesitate to voice concerns. That’s why it’s essential for employers to create a workplace where asking questions and speaking up are not just accepted but encouraged.

The Occupational Health and Safety Regulation defines a “young worker” as any worker under age 25. A new worker can be any age and may be new to the job, new to a specific location or simply facing new hazards in the workplace. Here are some typical reasons why young and new workers are injured: • inexperience • lack of training, orientation and supervision • lack of understanding of their workplace • lack of preparation for the workplace • exposure to more dangerous jobs • hesitancy to ask questions

Data on young workers speaks for itself The numbers tell a clear story: young workers in the baking industry face real risks. Over the past five years, 218 young workers have been injured on the job in B.C.’s baking industry – 23 of those injuries were serious. In 2023 alone, young workers made up 12 per cent of all WorkSafeBC claims. In the baking sector, the numbers were even higher: they accounted for 17 per cent of all claims and 14 per cent of serious injuries.

Orientation and training: The foundation of safety Employers must prepare workers before they start, ensuring young and new employees receive effective orientation and training to prevent injuries. “Employers need to ensure their young workers aren’t taking unnecessary risks or feeling immune to injury,” says Tami Der, industry and program June 2025 · CANADIAN PIZZA

PHOTO: WORKSAFEBC

More than half of all serious injuries occur during the first six months of employment

FEATURE

specialist at WorkSafeBC. “Pizzerias have many potential hazards, so proper orientation, training and supervision are key to maintaining a safe environment.”

Tips for training new and young workers To effectively engage young and new workers, employers should use interactive training methods like simulations, hands-on demonstrations and multimedia tools. These approaches help maintain attention, reinforce learning and build confidence. Additionally, a mentorship program – in which new workers are paired with experienced colleagues – can foster a supportive environment and strengthen communication.

Open communication It’s essential for employers to create a workplace where asking questions and speaking up are not just accepted but encouraged. Supervisors and managers play a critical role. When they model openness, respond thoughtfully to concerns and check in regularly, they help break down communication barriers and build trust. Darcy Kulai was injured in a workplace accident in 1997 at age 20, which left him with devastating hand injuries. “If a younger worker feels unsafe or unsure, they should speak up without feeling pressure to impress anyone,” he says. “We need to normalize asking questions of new and young

VEGAN PIZZA: 50 CHEESY, CRISPY, HEALTHY RECIPES

workers. ‘Do you feel safe at work?’ and ‘Will you ask questions if needed?’ Starting this conversation helps workers feel more comfortable speaking up and asking for guidance.” By reinforcing that every concern will be taken seriously, and that asking questions is part of doing the job well, employers can help young workers build confidence and develop strong, lifelong safety habits.

Safety culture Employers can take other simple yet effective actions to show safety is a top priority: • Start each day with a five-minute safety chat. • Do walkthroughs of the worksite with employees to

identify hazards together. • Review joint H&S committee action items as a team. • Conduct an annual safety culture survey and act on employee feedback. • Encourage workers to report near misses, along with ideas to prevent future near misses. Kulai urges both employers and young workers to always consider health and safety risks. “It’s always better to slow down and ask questions than to risk an injury that could change your life,” he says. “Compromising safety is never worth it.” For more information, visit worksafebc.com. | CP Alexandra Skinner is the manager of government and media relations at WorkSafeBC.

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FEATURE

HONING YOUR CRAFT AVPN pizza-making certification school to open in Montreal in July BY COLLEEN CROSS

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June 2025 · CANADIAN PIZZA

PHOTO AND LOGOS: MIRKO D’AGATA

CANADIAN CERTIFICATION

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“Of course, for me another source of pride is it’s the first time a Canadian and a franchise has won this category. Previous winners were single chefs or those from a small group of restaurants. This win explains how you can control quality when you have a great team,” D’Agata said. ÉCOLE ASSOCIAZIONE VERACE PIZZA With this honour, the time seemed NAPOLETANA CANADA right to push for a certification program in Canada – something D’Agata has been working on for about two years. The passionate chef will instruct the first cohort of Napoletana pizzaioli in a

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Mirko D’Agata will instruct the first cohort of Napoletana pizzaioli in a professional five-day course to be held in July at the Associazione Verace Pizza Napoletana school in Montreal.

irko D’Agata is on a mission to elevate the Napoletana pizza style and the broader profession of pizza making. D’Agata, the talented executive chef at Montreal-headquartered No. 900 Pizzeria Napolitaine, won the Pizza Napoletana division at the International Pizza Challenge at Pizza Expo in Las Vegas in March. In a phone conversation with Canadian Pizza in May, D’Agata said it was the first time a chef with a franchised group of pizzerias had achieved the honour. The pizzeria has 31 locations in Quebec, one in Toronto and one in Lyon, France. “The competition is always full of Italians from Italy, U.S. and Canada,” said D’Agata. “I’m really, really proud as an Italian and now a Canadian. It’s really important. One of my goals is to let people understand that being a pizzaiolo should be recognized as being a chef. You have culinary and bakery skills and, also, you are working in the flow of the kitchen. All these things are part of being a professional.” The job needs to be recognized as a profession, he said. “It’s not easy and it deserves to be valued.”

professional five-day course to be held in July at the Associazione Verace Pizza Napoletana school at 55 Rue de Louvain Ouest in Montreal in partnership with the AVPN in Naples, Italy. This will be a small but intensive class – there is room for four students at a time – based on the traditional rules and practices of Napoletana pizza. Students will master traditional techniques including making dough balls, stretching, fermentation and cooking. The course is open to everyone – “we start from zero” – but best suited to students with some cooking experience. D’Agata described the process: “We’ll have two ovens. We want to be very hands on, with two people per oven. One stretches, the other cooks, and then they change. We need to have theory and a lot of practice.” The examination will be held as part of a video conference with experts in Naples through the AVPN. The goal of the association, which was founded in Naples in 1984, is to promote and protect the traditional techniques, rules, ingredients and other hallmarks of the regional style “in accordance with the characteristics described in the AVPN International Regulations.” D’Agata said that in future graduates E VERAC may haveONthe Eoption to work for No. 900, possibly for two years, following AN ADA their certification. The plan is to grow the program year by year. “Then we can talk about other styles, but for me it’s important to represent and bring this to the public.” For more information, contact D’Agata via Instagram @mirkodagata or by email at mdagata@no900.com. | CP

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