SEPTEMBER 2026
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MAGIC
Chef of the Year Eiichi Kohno of es pizza co. honours Japan, Canada and Italy with his winning pizza Register for Pizza Summit Toronto 2026 on Oct. 19 – details inside!
P. 13 Profiles of innovative pizza chefs P. 16 Getting most from online ordering
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September 2026 Vol. 32, No. 4
DEPARTMENTS 6 From the Editor Understanding your customer
8 Industry News Movers, shakers, legislation and news you can use
12 The Pizza Chef
10
Ten things I wish someone had told me
22 Making Dough
PHOTOS: TOMOKO (COVER, TOP), BRIAN FRAY (ILLUSTRATION, MIDDLE),PHOTO:© ATHVISIONS / E+ / GETTY IMAGES PLUS (BOTTOM)
Five ways to reengineer the autumn harvest to make your pizzeria more money
CONTENTS COVER STORY
ONLINE
10 Umami pizza magic
Archives a treasure trove of information for pizzerias Check out our Features and Enews sections at canadianpizzamag.com for information and inspiration. Use the search bar to enter keywords like “marketing my pizzeria,” “roman pizza” or any subject you want to explore!
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Chef of the Year Eiichi Kohno of es pizza co., based in Port Coquitlam, B.C., honours Japanese, Canadian and Italian cultures through his pizza By Colleen Cross
13 Pizza from the heart Meet our runnersup at Pizza Summit West, Nick So, Mortadella, and Ezio Ranallo, Ranallo’s Pizza Catering By Canadian Pizza Staff
16 Order up! Experts weigh in on best practices, and getting the most from, online ordering systems By Treena Hein
ON THE COVER Chef of the Year Eiichi Kohno of es pizza co., honours Japanese, Canadian and Italian cultures via his pizza. See page 10 for Kohno’s profile. Cover photo by Tomoko. CANADIAN PIZZA · September 2026
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19 All about alpiste Novel ingredient alpiste (canary seed) stirs interest from Canadian baking and food industry By Colleen Cross
20 Join us at the Toronto Summit Find out what’s happening at the Canadian Pizza Summit and Chef of the Year Competition on Oct. 19!
CanadianPizzaMag.com
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FROM THE EDITOR BY COLLEEN CROSS
September 2026 Vol. 32, No. 4
Know your customers
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hat do your customers value? If you don’t know, you may be leaving money on the table. Data firm Technomic recently polled more than 8,000 Canadian adults and reported what they value most in restaurants. Eighty-two per cent think it’s important a restaurant offer good value through high-quality menu items and that menu prices be in line with competitors. Eighty-one per cent think it’s important a restaurant offer good value through quick, high-quality service, and that it offer low prices. Seventy-three per cent care a great deal about atmosphere or ambiance. Fifty-six per cent are seeking good value through the use of technology. Fifty-five per cent highly value loyalty program rewards. Not surprisingly, Canadians appear focused on consistent quality and service. “Value perceptions among Canadian diners remain steady at high levels, with little change in the importance of key factors over the past two years,” Technomic said in its monthly eblast. “When deciding on a restaurant, the importance of ‘high-quality items’ and ‘competitive pricing’ are both rated at 82 per cent, while ‘quality service’ closely follows at 81 per cent. This stability indicates a mature market where consumer expectations are firmly established.” Technomic concluded that, “while digital tools are becoming more relevant, they are not yet central to how consumers define value in dining experiences.” But make no mistake, your customers are interested in technology and loyalty programs, especially generation Z. In the poll, the percentage of people interested in using tech when ordering or dining out is gradually rising, up a significant two percentage points in two years. The percentage of people valuing loyalty programs is rising at an even faster rate of four percentage points. These are two important avenues to streamline your business and gather information to help you make smart decisions. How well do you know your own customers? What ages are they? How did they discover your
business? How often do they come in and are those visits increasing, declining or staying steady? What do they typically order? How do they pay? Do they eat in, pick up or take delivery? Knowing your customers can mean you and your staff recognizing regular customers, greeting them by name and remembering their typical order. It can mean having access to their spending and ordering patterns through information voluntarily provided by customers themselves, keeping it secure and analyzing it to understand how you might serve them better and improve your operation. Analyzing this information can provide a goldmine of insights you can then act on. You could offer customers rewards through a loyalty plan and empower your staff to throw in, for example, a free dipping sauce after five orders for someone who always orders extra sauce. You could send them enewsletters informing them about current specials. A good POS system will provide information about traffic and sales patterns. Similarly, customers who order online, sign up for your loyalty program or otherwise share their contact information allow you to know and communicate with them on a deeper level. Of course, you should collect only the information you need, tell your customers why you’re collecting it, and keep it secure by complying with Canada’s Personal Information Protection and Electronic Documents Act and Canada’s Anti-Spam Legislation. Treena Hein’s article, “Order up!” explores how online ordering, preferably through your own platform, can benefit your pizzeria. “Done right, it automatically and easily presents all the menu options (including specials), creates connection and builds loyalty,” Hein writes. Data from your ordering system can tell you your best-selling pizzas, menu items that rarely sell, average customer spending, peak ordering days and times, repeat customer frequency and popular addons, Hein learns from Tom Missios, president at ERC Restaurant Consulting in Mississauga, Ont. Knowledge is power and concrete numbers speak volumes, giving you useful tools to operate your pizzeria efficiently. | CP
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September 2026 · CANADIAN PIZZA
CALLING ALL CANADIAN
Presented by
Come out and experience the Original Canadian Pizza Summit and Chef of the Year competition with your pizza team. Bring your team for a fun, high-energy day out Meet and network with pizzerias from across Canada Discover new trends, techniques, and ideas Taste incredible pizza from coast to coast Connect with top ingredient and equipment suppliers
OCTOBER 19, TORONTO
Join the action in the Great Pizza Box Fold-Off
See what top pizza chefs – Canada’s stars and your fellow pizza chefs – are up to in the kitchen and see the next Canadian Pizza Chef of the Year crowned! Get your brand in front of Canada’s pizza makers. Contact Stephanie Jewell [Sjewell@annexbusinessmedia.com] to book your booth or explore sponsorship opportunities.
PLATINUM SPONSOR
GOLD SPONSOR
In July, three winners were named to the Canadian selection of the Associazione Verace Pizza Napoletana. Mirko D’Agata, pictured, is instructor of the first cohort of AVPN school in Montreal and helped judge the Montreal selection.
COMPETITION
AVPN Canadian selection in Montreal names 3 pizza chefs to advance to finals in Naples After an intense technical pizza competition among 19 pizza chefs, three winners were named to the Canadian selection of the Associazione Verace Pizza Napoletana, or AVPN, which took place at the AVPN Canada School in Montreal July 7-8. Gabriel Pereira earned first place and the title of Vera Pizza Napoletana Champion, Claudia Pelletier took home second-place honours and Kedar Bedekar earned third place. The pizza chefs earned the right to represent Canada at the world finals Sept. 15-17 in Naples, Italy. Nineteen pizza chefs from various pizzerias the provinces of Quebec and Ontario took part in the official Canadian qualifying round for the Vera Pizza champions,” said Mirko D’Agata by email. D’Agata, culinary director for Group No. 900 and head of 8
the AVPN Canada School, was recently crowned Pizza Maker of the Year at Vegas Pizza Expo. “The winners will represent Canada at the world finals in Naples. This international competition brings together the 22 AVPN schools from around the world, as well as the winners of the qualifying rounds held in each country.” D’Agata was impressed by the level of skill competitors demonstrated. “The standard was extremely high,” he said. “I was very impressed by the participants’ technical proficiency and particularly pleased to see a pizzaiola take second place. It is a great sign of the profession’s evolution and the growing role of women in the world of Neapolitan pizza.” Of first-place finisher Gabriel Perreira, D’Agata said, “His passion was evident. He had prepared very seriously leading up to the competition and possessed excellent knowledge of Neapolitan pizza, its traditions, and AVPN standards. That combination of technique, preparation, and respect for the product made the difference.”
ON THE WEB LongRange Capital to acquire Pizza Hut, excluding mainland China, from Yum! Brands; Ontario provides funding to support young entrepreneurs | FOR MORE PIZZA NEWS, check out our website, canadianpizzamag.com
A delegation of General Secretary Paolo Surace, General Manager Stefano Auricchio and the President of VPN Americas, Peppe Miele, travelled to Canada to oversee the competition. The jury consisted of Surace, Miele, Mirko D’Agata, Dareen El Akkad and Jeremy Hube. D’Agata added, “This competition marks a significant milestone for the development of Neapolitan pizza in Canada. The goal of the AVPN School Canada is not only to train excellent pizzaiolos but also to pass on expertise recognized by the AVPN, preserve the traditions of authentic Neapolitan pizza, and build a community of passionate professionals. Seeing so much
talent and enthusiasm confirms that Canada has become a key player on the international Neapolitan pizza scene.” AVPN Canada School D’Agata said the AVPN Canada School is doing very well. “Our upcoming professional training course in September is already fully booked, which demonstrates the growing interest in authentic Neapolitan pizza training. Our basic professional training course is open to everyone. We welcome students from all over Canada ranging from restaurant professionals to enthusiasts who want to deepen their knowledge and learn authentic Neapolitan pizza techniques.”
PHOTO: MIRKO D’AGATA, ILLUSTRATION BY BRIAN FRAY
INDUSTRY NEWS
September 2026 · CANADIAN PIZZA
STAFFING
Ontario updates immigration program to fill in-demand jobs Ontario has redesigned its immigration program by reducing the existing eight streams into four and strengthening eligibility requirements in an effort to reduce duplication and create clearer, more efficient pathways for applicants and employers. According to a news release from the Ministry of Labour, Immigration, Training and Skills Development, the new structure is meant to give the province greater flexibility to
target in-demand skills and respond to evolving labour market needs. The Ministry has made changes to Ontario Regulation 422/17 under the Ontario Immigration Act, 2015 (OIA). The changes came into force on June 25. The Ontario Workforce Priority stream is the first stream to be launched under the redesigned OINP with the remaining three streams expected to be launched later this year. The OWP stream will connect eligible workers with job offers from Ontario employers to permanent residence pathways. Core components include: • minimum language and education requirements for
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applicants • work experience criteria that prioritize Ontario-based experience and direct connections with employers • new lower revenue thresholds so more smaller Northern and rural businesses can access the OINP for the first time • greater flexibility for applicants to qualify for related roles (for example, someone who is currently a nurse could qualify to become a Personal Support Worker while they work on achieving credential equivalency) The Ontario Workforce Priority stream Expression of Interest system was anticipated to open later in the summer. For details visit ontario.ca.
Restaurants Canada called the announcement “a positive step” but said additional action will be needed to address restaurant workforce challenges. “The redesign replaces the program’s existing eight streams with a new Ontario Workforce Priority Stream, providing pathways to permanent residence for workers across all TEER categories, including TEER 4 and 5 occupations that are common in the restaurant industry,” the organization said in a news release. “It also lowers employer revenue thresholds for businesses located in rural communities, making the program more accessible to employers outside larger urban centres.”
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2026-07-31 8:26 AM
COVER STORY
UMAMI PIZZA MAGIC Chef of the Year Eiichi Kohno of es pizza co., based in Port Coquitlam, B.C., honours Japanese, Canadian and Italian cultures through his pizza
pink and that’s intentional. “When I started es pizza co. business, I had spent exactly half my life in Japan and half in Canada,” Kohno explains. “Both countries’ national flags are red and white. Mixing those half and half makes pink. In Japanese culture, a white flag signal “Win” and a red flag signals “Lose.” But, just like in life, whatever the outcome, you have to keep going to grow as a person. This combination is meaningful to me. It opens up conversations.” The pizza catering business, which specializes in private functions, special events and farmers markets, was established in 2025.
Eiichi Kohno, owner and chef at es pizza co., displays his Japanese Umami Flavour Neapolitan Pizza, which won the day among other intensely creative pizzas.
Kohno says he was inspired to create his own naturally leavened Neapolitan pizza project by the philosophy of Anthony Mangieri, the celebrated owner of Una Pizza Napoletana in New York. “He likes to use natural yeast, not commercial yeast,” Kohno says. “He loves making pizza from scratch.” “I chose pizza because it’s a fun fermentation process, temperatures affect the pizza dough, different conditions affect the dough, you have to learn how to stretch the pizza and everything can change the result. “It can be hard to manage but also really fun. You have to check on it like checking on a baby. You have to learn how to manage everything.” He finds satisfaction from seeing the results of his experimentation and appreciates the versatility of pizza. “Pizza can be transformed to anything. I sometimes go to the different markets to offer a vegan menu at the vegan market or an Asian fusion menu at the Japanese market. You can translate pizza to any culture. I also want to share how good and tasty the Neapolitan pizza is, even though the New York-style pizza is very popular and common in Canada.” September 2026 · CANADIAN PIZZA
PHOTO: COLLEEN CROSS, CANADIAN PIZZA
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Born in Japan, Kohno came to Canada at age 20. He started cooking at 17 in Tokyo and, since immigrating to Canada, has worked in the industry for more than 20 years, including at a casual Japanese-style eatery and other restaurants in the Vancouver area. But a decade spent in Calgary where he worked at Teatro Ristorante for about three years, was a turning point. It was there he learned Italian cooking techniques. Since moving back to the Vancouver area and settling in Port Coquitlam, he’s worked as a head chef and also spent a memorable five years at Piva Modern Italian in New Westminster as a sous chef.
Why pizza?
BY COLLEEN CROSS
f you win, you win. If you lose, you win. In Eiichi Kohno’s view, he had everything to gain by entering the Chef of the Year competition. Kohno, the owner and chef of es pizza co., based in Port Coquitlam, B.C., earned the title of Chef of the Year at the Pizza Summit West competition in June, gaining national attention for his pizza, business and philosophy. But the reflective chef believes not winning would have taken him down another beneficial path of learning and resilience. It’s a concept linked to Japanese judo, a discipline that sees winning and losing not as opposites but as two different teachers, he tells Canadian Pizza in an interview. Winning puts humility to the test, while losing tests resilience. Both opponents must remain contained, mastered and respectful. Ultimately, victory and defeat contribute to a person’s development.” The company’s branding is a vivid
Backstory
COVER STORY
Pizza fusion Food evokes important emotional memories for Kohno, who grew up watching his grandma make Japanese cuisine. His favourite grandma dish is dango, which he describes as rice balls, a “mochi-type” of food served with sweet soy sauce. “My award-winning pizza is close to that,” he says. His specialty is a fusion of the cuisine of Japan, Italy and Canada. “I like creating something new.” Althought the base of his current business is a commercial kitchen in Port Coquitlam, he will go anywhere in B.C. for pop-up events or catering events. The creative chef has gained loyal customers by posting on Instagram but says his daily location often determines who will buy his pizza. “Some of my customers follow me online and I see them regularly,” he says. “Some customers find me randomly.” Since learning of his new title, customers have been asking about the winning pizza. “I like talking to people at the market. Recently, I went to an Italian culture event. I go to special events: I like to talk to people and introduce myself face to face. That’s my way. It takes time. I like talking to people. People return and are waiting for me. It’s like making new friends everywhere.” Most of his business is conducted from spring to fall or in December just before the holidays. There is a market yearround that serves the Tri-Cities of Port Coquitlam, Coquitlam and Port Moody. “I’m focused on those three local areas first because my business is in
Port Coquitlam and want to support the local area where I am.” He has a basic Italian Neapolitan pizza menu and another special menu for seasonal and catering. His setup includes portable pizza ovens ideal for Neapolitan-style pizza cooked at a very high temperature in about two minutes. “Being able to cook fast paced with this oven, that’s why I chose Neapolitan.” It’s mainly Kohno at the ovens with assistance from his wife and sometimes staff and volunteers helping.
Wine and umami While working as a sous chef at Piva, he began learning about wine and certification. The Wine & Spirit Educational Trust (WSET). He had Level 2 certification. At Piva, I hosted many wine tasting events. That’s how I learned which wines pair well with which foods.” “You need everything balanced out well: sweetness, sourness, bitterness, saltiness and umami,” Kohno says. “There are so many different choices. For example, pineapple and pork go well with a white wine such as viognier or chardonnay. That basic knowledge and your experience help you create new stuff. It’s like a puzzle.” Umami flavour is created in ingredients by fermentation, aging and the cooking or baking process, he explains – not the ingredient itself. “As onions caramelize, they become more umami. Prosciutto is aged 14 to 36 months, aging cheese, seared steaks.” “I really respect traditional Italian pizza. But chefs like to experiment. As a Japanese born chef, I cannot be the
Umami flavour is created in ingredients by fermentation, aging and the cooking process. CANADIAN PIZZA · September 2026
traditional Italian guy, But I love making food and I can create something new with respect to the origin.”
The winning pizza Kohno describes the five elements of taste he believes are required to balance all food and how they found expression on his winning pizza. “Saltiness is represented by soy sauce and bacon. Sourness is achieved using yuzu citrus aioli made from his original Japanese and yuzu citrus juice. Bitterness comes from arugula. Sweet teriyaki sauce and sweet onions provide sweetness. Strong umami taste comes through via my natural leavened pizza dough, the bacon, kombu (kelp), aged Parmigiano Reggiano and soy sauce.” Kohno enjoyed the experience of competing at and attending the Summit. “It’s a really good event, even just to attend because you meet pizza chefs from everywhere. You share experiences and see different types of pizza, including different techniques and experiences. It’s motivating.”
What’s next? The chef plans to upgrade his portable pizza set ups to a trailer, hire more employees and eventually open a physical location in the future. His progress has been steady, from part-time to full-time, and next year he plans to buy a trailer with pizza ovens on top. On his wish list is a bigger oven to help increase volume. When customers ask if he has a brick-and-mortar location, it helps him research which locations are most promising. “Eventually I want to have a pizza kitchen and have people come there,” he says. “Even with a physical location, I will keep doing what I’m doing now. Whatever else is next, he is grateful for support from his wife and three kids. “My family support is really helpful since Day 1 of this pizza project started for me as it takes some time to create my recipes.” | CP
JAPANESE UMAMI FLAVOUR NEAPOLITANSTYLE PIZZA By Eiichi Kohno Dough: Based on traditional Italian Neapolitan pizza dough method using natural leavened yeast, (sourdough starter) or wild yeast. Kohno’s original pizza dough recipe uses three kinds of flour (two different 00 flours from Italy and one 00 flour sourced locally in B.C.). After mixing the dough, the natural fermentation process happens at room temperature for 12 hours and cold fermentation is for 36 hours, a total of 48 hours’ fermentation “to grow the nice gluten structure.” Ingredients: • Traditional teriyaki sauce (soy sauce, sugar) • Extra virgin olive oil • Fior di latte (fresh mozzarella cheese) • White onion • Grated Parmigiano Reggiano • Cooked bacon • Kombu (kelp) powder • Yuzu citrus aioli (Japanese mayonnaise, yuzu citrus juice) • Fresh arugula • Shaved Parmigiano Reggiano • Sea salt
CanadianPizzaMag.com
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THE PIZZA CHEF BY DIANA CLINE
Diana Cline is a multiple time, international-award-winning artisan pizza chef, judge for international pizza culinary competitions, with more than 30 years of experience in the pizza industry. An OG Woman in Pizza, Diana Cline is Canada’s Pizza Queen. Follow her on Instagram @diana_pizza_queen.
Ten things I wish someone had told me before opening a pizzeria
little kid walks up to the counter and tells you your pizza is their favourite. Or a family celebrates another birthday in your dining room. Those moments remind you why you started.
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After a while, you’ll know something is wrong before anyone tells you. You’ll hear the oven make a strange noise from across the restaurant. You’ll notice the dough is proofing a little too quickly. You’ll sense that Friday night is going to be busier than usual because the parking lot starts filling up 20 minutes early.
Marketing manager. Plumber. Therapist. Delivery driver. Social media coordinator. Window washer. Restaurant ownership is probably the only career where you can negotiate with a supplier in the morning, prep three batches of dough in the afternoon and unclog a sink before dinner service. Flexibility quickly becomes your greatest skill.
here’s something magical about the idea of opening a pizzeria, and while magical moments absolutely happen, there are also surprises. Here are 10 things I wish someone had told me before I opened my first pizzeria.
1. You are a problem solver One day you’re perfecting a new dough recipe. The next, you’re fixing a leaking sink, covering for a sick employee, resetting the debit machine, troubleshooting your POS and trying to recall if you ordered enough mozzarella. Running a pizzeria is less about making pizza and more about solving a hundred little problems before supper rush.
2. Dough has its own personality No matter how carefully you follow your recipe, dough has a mind of its own. Humidity, temperature, flour changes and even the seasons seem to influence it. Some days it behaves beautifully. Other days it acts like a stubborn toddler who refuses to cooperate. You’ll eventually learn that dough doesn’t read recipes – it responds to experience.
3. Guests become family One of the greatest surprises is how attached you become to your regular customers. You’ll know who likes extra sauce, who always orders on Friday nights, who never wants mushrooms near their pizza and whose children have grown up eating your pizza every Friday night. Many become lifelong friends.
4. You’ll wear many hats Owner. Chef. Dishwasher. Accountant. 12
5. The community wants you to succeed Running a pizzeria is less about making pizza and more about solving a hundred little problems before supper rush.
One of the most rewarding parts of owning a neighbourhood pizzeria is becoming part of the community. Schools ask you to sponsor sports teams. Local charities request donations. Community groups invite you to events. At first it can feel overwhelming, but these opportunities create lasting relationships and loyal customers. Supporting your community isn’t just good business – it’s one of the most rewarding parts of the job.
6. Perfection is relative You’ll spend hours chasing the perfect crust, experimenting with sauces, tweaking fermentation times and debating cheese blends. Then one customer will tell you it’s the best pizza they’ve ever eaten. The next will ask if you can make it “just a little crispier.” The lesson? You can never please everyone – but you can consistently deliver quality and care. That’s what keeps people coming back.
7. The hard work is worth it There will be days when you’re exhausted, when equipment breaks, when staffing feels impossible. Days when you wonder why you ever thought owning a restaurant was a good idea. Then a
8. You’ll gain a sixth sense
9. The busiest nights are the ones you least expect You spend all week preparing for Friday, only to have a random Tuesday become one of the busiest days of the month. A hockey tournament comes to town. A conference with hundreds of out-oftown delegates is happening in your city. The power goes out in the next community. It rains. Someone posts a glowing review online. Suddenly everyone decides tonight is pizza night. Predicting customer traffic is about as reliable as predicting the weather.
10. Success isn’t measured only in sales Every owner watches the numbers. But after a while, you realize the greatest rewards aren’t found on the daily sales report. They’re in watching a young employee gain confidence and become a leader. They’re in seeing families celebrate birthdays whether that’s at your tables, or in their own homes, year after year. They’re in greeting customers by name and knowing exactly what they’ll order before they say a word. Years later, people may not remember what they paid for a pizza – but they’ll remember how your restaurant made them feel, and whether it was a good pizza. That’s a pretty special recipe for success. | CP September 2026 · CANADIAN PIZZA
PROFILES
PIZZA FROM THE HEART Meet our runnersup at Pizza Summit West, Nick So, Mortadella, and Ezio Ranallo, Ranallo’s Pizza Catering and Gelato BY CANADIAN PIZZA STAFF
PHOTOS: CANADIAN PIZZA (LEFT), RANALLO’S PIZZA (RIGHT)
T
alented chefs Nick So and Ezio Ranallo won high praise from judges for their authentic pizza at Summit West.
hiring, you’re not looking for talent, you’re looking for determination and desire to improve themselves.” Connect on Instagram @mortadella915
NICK SO, MORTADELLA
EZIO RANALLO, RANALLO’S PIZZA
Second-place honours went to NICK SO, pizza chef at Mortadella on Main in Vancouver for his innovative Forest Mushroom and Lardo pizza, an update of a featured slice at the pizzeria, located in the former Pizza Farina spot and owned by Stephen Wiese and 2024 champion Selim Dahmane. So made a roman-style pizza featuring “a mushroom cream base made with a base of roasted and puréed porcini and cremini mushrooms, deglazed with white wine to add acidity and balance to the sauce,” the chef wrote in his recipe. “Sautéed king oyster and enoki mushrooms provided contrast with the melting lardo that tops the pizza post oven.” He used a blend of taleggio, fior di latte, fontina and caciocavallo, and topped the pie with salsa verde picante and truffle pecorino. “I may have put too many different kinds on there,” So said with a Second-place winner Nick So laugh during a June interview with displays his Forest Mushroom Canadian Pizza. and Lardo pizza at the Pizza “The more effort you put into it Summit in June. the more you get out. A pizza can be simple or multidimensional,” he added. Born and raised in East Vancouver, So “fell into” cooking and baking, took a high school/college culinary program and sharpened his skills at restaurants like Earls, then The Mackenzie Room and Say Mercy. The softspoken So enjoys feedback from customers. “I don’t just strive to be the best at something, but the best satisfaction is the reaction of the people. It gives me motivation.” He also likes training recruits: “Your techniques become second nature, you forget people need to learn things you know how to do. When CANADIAN PIZZA · September 2026
Third place went to EZIO RANALLO of Ranallo’s Pizza Catering and Gelato in Abbotsford. Ranallo designed his Italian-Canadian Signature pizza as a meeting of Italian tradition and B.C. terroir. It featured soppressata, roasted B.C. mushrooms, hot honey, Parmigiano Reggiano and a finish of micro basil, lemon zest and olive oil. Growing up, Ranallo worked alongside two older brothers in a rural pizza take-out business his father, a former longtime pizzeria owner who immigrated to Canada in the 1960s, started in the ’90s. They answered the phone, folded boxes and started delivering pizzas when they were old enough. He joined the BC Sheriff Services in 2000 and currently holds the rank of sergeant and sheriff, a career he finds rewarding and sometimes emotionally draining. “I realized I needed a creative outlet – something that brought joy to people and reconnected me with Third place went to Ezio Ranallo my roots,” he said in a video inter- of Ranallo’s Pizza Catering and Gelato in Abbotsford for his view with Canadian Pizza. He found Italian-Canadian Signature pizza. [two-time champion] Giuseppe Cortinovis on social media, took his neapolitan-pizza-making course and received the chef’s mentorship while starting his mobile business that operates across B.C.’s Lower Mainland, Kelowna, Oliver and beyond. Ranallo’s motto is “We bring Italy to you” and he and his small team do that via their Piaggio Ape, an eye-catching Italian-made three-wheeled light commercial vehicle that represents the growing brand. They cater at events, wineries, weddings, offering handmade gelato, pasta, pizza and more. Connect on Instagram @ranallospizza. | CP CanadianPizzaMag.com
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FEATURE
ORDER UP! BY TREENA HEIN
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he ideal take-out and delivery ordering situation for every pizzeria in Canada? Online ordering only, used regularly by every potential customer in the area. It’s safe to say by now that, compared to phone orders or even walkins, online ordering is far superior. Done right, it automatically and easily presents all the menu options (including specials), creates connection and builds loyalty. It allows customers a better experience with personalizing their purchase, which is something people increasingly appreciate. It’s also faster, explains Jenny Companion, vice-president of operations at consulting firm The Fifteen Group (with offices in Toronto and eight other locations worldwide), who says
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“The goal is to get customers to try your online ordering system, and once they see how quick and convenient it is, many will continue using it,” explains Tom Missios, ERC Restaurant Consulting.
online ordering doesn’t slow down a business the way phone ordering does. “That time it takes customers to build an order and communicate an order [in terms of allergens, or other details], doesn’t impact the business at all,” she says. And while platforms such as Uber Eats and DoorDash are valuable for attracting new customers, they should complement – not replace – a restaurant’s own online ordering platform, explains Deepak Ramachandran, founder of D&K Consultancy Services in Lower Sackville, N.S., which serves clients in North America and beyond. “A platform that supports customer feedback and direct communication also helps strengthen customer relationships, improve service quality and encourage repeat business,”
Ramachandran says. “Direct ordering through the restaurant’s website also helps reduce commission costs, maintain control of the customer experience and data,” and more.
The options One main option is to use the online ordering web-based system or app provided by your existing point-of-sale (POS) software. “In most cases,” Companion notes, “you can usually just turn it on or maybe you pay an additional subscription fee for that licensing, and now you can have an online ordering widget built right into your website or a link through social media.” Obviously, if your POS system is old and doesn’t offer an ordering app, you’ll need to upgrade it. That may seem daunting, but Companion notes in today’s competitive software market, companies are generally very helpful with implementation. There are also a lot of external “subscription” ordering platforms that will integrate with your September 2026 · CANADIAN PIZZA
PHOTO:© ATHVISIONS / E+ / GETTY IMAGES PLUS
Experts weigh in on best practices and getting the most out of online ordering systems
FEATURE
POS, she reports, including Shopify and Squarespace. But whether you need a new POS or want to integrate an external platform, Ramachandran advises that it’s nothing less than a strategic business decision. Don’t simply select the lowest-cost option, but instead choose a system that aligns with your business model, he says, having first determined your operational workflow, customer ordering habits and target demographics. “Owners should also evaluate the total cost of ownership, how well the platform integrates with their POS and kitchen operations, ownership of customer data, marketing and loyalty capabilities, scalability, ease of use and the level of technical support provided,” Ramachandran says. “They should also evaluate whether the platform enables them to collect customer feedback, respond directly to customer concerns and continuously improve the online ordering experience.” He adds that, before committing, restaurant owners should request a demonstration, speak with existing users, review the contract carefully and confirm all costs, integrations, service commitments and data ownership terms.
Getting customers to use your app
Online ordering doesn’t slow down a business the way phone ordering does, says Jenny Companion, The Fifteen Group.
follow-up texts and/or emails where you can present special offers or welcome customers back who haven’t ordered in a while. However, always remember that these communications are also a chance to connect with customers and support experiencing positive emotions such as feeling appreciated or inspired. In your “welcome back” or “special offer” email, you could tell a brief new employee story, describe a local ingredient, provide some tidbits about the history of pizza, explain how you make dough and so on).
Data goldmine Companion adds that today’s online ordering systems should be able to provide you with data – data you can act on to improve your business – and not just carve out a list of customers who haven’t ordered in two or three months for a “welcome back” email offer. “Restaurant owners often say, ‘I don’t have the time,’ and it’s true, you’re usually working long hours,” Companion says. “But if you make a bit of time for some of these things, once you feel comfortable, they’re pretty easy to use and they can be powerful.” That is, data from your online
After you’ve selected an online ordering system, you need customers to use it. Step one? If it’s an app, you’ll need customers to download it. “The goal is to get customers to try it, and once they see how quick and convenient it is, many will continue using it,” explains Tom Missios, president at ERC Restaurant Consulting in Mississauga, Ont. However, it’s a big mistake to expect customers to download your app without getting something of value in return. “A small incentive, such as a free drink, usually isn’t enough to change customer behaviour,” Missios says. “Instead, offer something with real value, such as $5 off the next pizza, 20 per cent off the first app order, free breadsticks with any large pizza or double loyalty points on the first purchase.” And to encourage repeat use of the app, Missios recommends exclusive weekly and/or limited-time special pizzas, birthday rewards and so on. You’ll also secure repeat use through customizing the app as much as you can to provide a personal connection between you and the customer. Make the app experience warm and friendly, and don’t forget to thank your customers in the app once or twice for supporting you as a local business. Missios also advises keeping the app current and working correctly. “An outdated or unreliable app can quickly frustrate customers,” he explains. “Regularly check that menu prices are current, photos are accurate, promotions are active, store hours are correct…If ordering isn’t easy, customers will quickly switch to another restaurant.” Many of the systems also enable marketing options like CANADIAN PIZZA · September 2026
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FEATURE
ordering system should be able to be analyzed (with phone and walk-in orders entered into the same database) so that you can make informed business decisions instead of relying on guesswork. Missios advises spending time to discover things like your best-selling pizzas, menu items that rarely sell, average customer spending, peak ordering days and times, repeat customer frequency, and popular add-ons. “You may discover, for example, that certain menu items are slowing down the kitchen, some products aren’t worth keeping, staffing levels need adjusting during busy periods and certain promotions perform better than others,” he says. “Making small adjustments based on real data can reduce waste, improve service times and increase profits.” Tying this back to online ordering, Missios advises customizing the system to place your most profitable products where customers see them first. “Highlight signature pizzas, premium toppings, combo meals, family meal deals, desserts and drinks,” he says. “A small increase in customers choosing higher-margin items can significantly improve your bottom line.” Consultants can help, says Companion, but even giving 15 minutes a day to go over what happened the day before (and, once in a while, going over what’s happened in the weeks and months and years before) is very worthwhile. Make sure the data analysis services in the system are set up correctly from the start to take full advantage, she says, but “when you’ve got the tools [in place], take the time every day to look and see how was my performance yesterday? What can I learn? What should I change? What’s working well?” Ramachandran adds that an often-overlooked feature of online ordering platforms is the ability to directly capture customer feedback. 18
“Restaurants that actively collect and respond to customer feedback gain valuable insights into the ordering experience, strengthen customer relationships, improve service quality and identify opportunities for continuous improvement,” he says.
One pizzeria’s solution Cory Medd, owner of Two Guys And A Pizza Place in Lethbridge, Alta., is very happy to have online ordering in place. “Before, during dinner rushes I paid employees to answer phones,” Medd says. “We had three lines and they went crazy sometimes. And I am guessing that some customers experienced a busy tone, gave up and we lost
addition, if they notice a mistake in an online order or if the customer is close to getting a combo/savings, he and his team can go ahead and edit the order or call the customer for clarification. Medd’s top tips to make sure your online ordering is a success? • Ensure it’s a user-friendly experience. • Have a back-up plan for an internet outage. In Medd’s case, in an outage, his system faxes orders to a specific email address (he can use cellular data to access that), and the company also calls after about two minutes to check that orders are coming through. • Medd used to do payments online but doesn’t anymore (customers pay on pickup or his delivery drivers use
‘Don’t simply select the lowest-cost option, but instead choose a system that aligns with your business model.’ –Deepak Ramachandran, D&K Consultancy Services those sales! Now, about 75 per cent of our delivery and takeout orders come from our website.” Instead of an app, Medd simply offers an ordering system on his website. He chose one from SpeedLine Solutions, which links “quite flawlessly” with his in-store POS. “I think an app would be great, but I do think the majority of the public would choose a pizza website over an app, unless it was properly managed and pushed and there was a loyalty component to it,” says Medd, With this system, Medd and his team can adjust quote times on the fly during rushes, and they can also add warnings as needed about road closures, holiday hours and so on. In
a portable credit/debit machine). Among the problems with online payments, “we found a lot of customers showing up for take-out that added drinks or items, or they thought they paid but they didn’t,” Medd says. “Often a customer would be charged twice. So, for now, we are not taking payments online. We will one day again, but it has been a lot cleaner doing it this way.” • Medd notes that Canada’s anti-spam laws (see more at sites like https:// crtc.gc.ca/eng/com500/faq500.htm or https://canadianprivacy.ca/casl) require that customers make an account before ordering online. He suggests you note this requirement prominently in your system. | CP September 2026 · CANADIAN PIZZA
FEATURE
ALL ABOUT ALPISTE Novel ingredient alpiste stirs interest from Canadian baking and food industry
PHOTO: BAKERS JOURNAL / SEED SAMPLE PROVIDED BY CANARY SEED DEVELOPMENT COMMISSION OF SASKATCHEWAN
BY COLLEEN CROSS
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lpiste, the Spanish name for canary seed, has great potential to enhance the nutrition profile, flavour and texture of baked products. This was among the findings of market discovery research managed by Adele Buettner, Culinary & Food Director for the Canary Seed Development Commission of Saskatchewan (CSDCS) . Under the direction from the board of directors of the CSDCS, Buettner is responsible for taking the lead on advancing alpiste as a food ingredient.
What is alpiste? Alpiste (pronounced al-PEAS-tay) is a high-protein, versatile grain that can be roasted, puffed, flaked or used as flour in breads, baked goods snacks and better-for-you recipes. According to Alpiste Canada’s website, it originated in the Canary Islands. The seeds were introduced to Canada in the 1970s and have since been adapted for growing on the Prairies. Since then, seed varieties have been developed through traditional breeding methods at the University of Saskatchewan’s Crop Development Centre. Buettner provided important background information: “Historically, canary seed was considered unsuitable for human diets because the hull contained fine, silica-rich hair fibres. However, in the 1990s, researchers at the University of Saskatchewan’s Crop Development Centre developed new glabrous (hairless) varieties, making the grain safe for human consumption and paving the way for regulatory approval. CANADIAN PIZZA · September 2026
“A pivotal moment for the crop came in 2016 when Health Canada granted alpiste – the de-hulled, hairless variety of canary seed – approval for human consumption. Health Canada provided novel food approval, while the U.S. Food and Drug Administration granted GRAS (Generally Recognized as Safe) status.” “When we talk to people about incorporating this ingredient, we always refer to it as alpiste,” she said during a video interview.
The alpiste project Over the past decade, the CSDCS has engaged Synthesis, an agri-food communications and marketing agency to lend their expertise on a variety of initiatives in the advancement of alpiste. Most recently, Synthesis conducted a series of in-depth Discovery Calls with Canadian ingredient companies, millers, product developers, retailers, regulatory specialists and food manufacturers to gather market intelligence, identify opportunities and challenges, and guide the next phase of commercialization. Buettner explained, “The alpiste project is fully supported by the Canary Seed Development Commission of Saskatchewan, which is funded primarily through a producer check-off (levy), so we can thank farmers and the board of directors for their dedication, perseverance, vision and commitment to seeing both canary seed and alpiste continue to advance.” The project’s goal? To gather real-world industry feedback to understand where alpiste fits into the food system, what value it can provide to potential customers and what is needed to support its commercialization. Jen Woodall, senior account manager and digital strategist with Synthesis, who works closely with Buettner conducting the discovery calls, said they revealed surprising insights. Interviewees received samples of a buttermilk pancake mix and a granola bar, two prototype products developed to showcase the taste, texture and characteristics of the ingredient.
Participants evaluated alpiste seeds, flour and flakes. Woodall gathered feedback on functionality, market fit, adoption requirements and commercialization opportunities.
Key findings The industry professionals interviewed were less interested in the grain as a new ingredient on the scene and more interested in its potential to help them enhance their existing product formulations. They consistently identified protein content, neutral flavour and versatility as strengths. Bakery applications such as toppings, flour blends, crackers, bars and dry mixes generated strong interest. “We learned buyers want clear functional benefits as well as nutritional attributes,” Buettner said. The interviews revealed that alpiste appears to improve the colour of baked products. When cooked in the pancake mix it took on a warm yellow or golden colour, which might indicate it could help formulators looking for clean-label options. And in the buttermilk pancake formulation (made with 50-percent alpiste flour) the recipe required about half the sodium of the comparison buttermilk pancake mix. In granola bars they used both the seed and the flake, the latter which is a bit like an oat flake and gives a nice crunch. “The focus became to enhance a product formulation and how well would it work with other ingredients,” Buettner said.
What’s next? The next phase is about providing bakers and formulators with the data, applications, and technical confidence they need to answer the question, “How can I use alpiste in my products?” Buettner said, “It adds value to their existing product without changing it. It has a bit of a mild, nuttier taste. That’s exciting.” To learn more, visit canaryseed.ca and alpistecanada.ca. | CP CanadianPizzaMag.com
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PIZZA EVENT
JOIN US AT THE CANADIAN PIZZA SUMMIT EAST Bring your team for a motivational day of trends and networking at Pizza Summit!
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egister now to attend the Canadian Pizza Summit East! The Summit and Chef of the Year Competitions will take place on Monday, Oct. 19, at our host and Platinum sponsor Faema Canada at 672 Dupont Street in Toronto.
• Easy market research: learn what other pizzerias are doing – all in one place on one day!
WHAT TO EXPECT
WHO SHOULD ATTEND?
The Canadian Pizza Summit and Chef of the Year Competitions is a one-day event exclusively for pizzeria and restaurant owners and their teams. It offers attendees: • Exciting competitions featuring signature pizzas from 20 pizzerias! • Delicious pizza to taste and ideas to take back to your pizzeria! • A chance to learn innovative techniques from other pizza makers! • Engaged suppliers specializing in and serving the pizza industry! • Opportunities to network with other pizzerias and suppliers!
Are you a pizzeria owner, operator or employee? Want to watch top chefs in Canada make innovative pizza? Attend!
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WHO WILL COMPETE? Autentico Pizza & Co (Vancouver, B.C.) – Giuseppe Cortinovis, Pizzaiolo; Born and Raised (Hamilton, Ont.) – Alon Fuks, Pizza chef; Cherry Ghost (Hamilton, Ont.) – Ethan Paxton, Executive chef / Owner; Descendant Detroit Style Pizza (Toronto, Ont.) – Sotirios Tzakis, Owner; Hooray For Pizza Day! (Toronto, Ont.) – Adam Ward, Owner; Hooray For Pizza Day! (Toronto, Ont.) – Sara Amjad, Sous Chef; Kindred
Don’t miss the excitement as top pizza makers Salar Madadi of Maipai, Mathew Lemieux and Lisa Griffin of Pizza G Pies, and Ethan Paxton of Cherry Ghost compete alongside a full roster of pizza chefs who are in it to win it!
Pizza & Provisions (Markham, Ont.) – Jezza Morrison, Owner/Chef; Lori Anne’s Pizza (Kingston, Ont.) – Meredith Egan, Owner; Maipai (Hamilton, Ont.) – Salar Madadi, Chef/Owner; Maipai (Hamilton, Ont.) – Kyle Mackay, Pizza Cook; Mercasa Little Italy Eatery (Brantford, Ont.) – Steven Humphrey, Pizza Chef; Mercasa Little Italy Eatery (Brantford, Ont.) – Ragesh Vicneswaran, Pizza Chef; Otto Trattoria (Toronto, Ont.) – Kishanth Jeyakumar, Owner; Pizza G Pies (Shediac, N.B.) – Mathew Lemieux, Co-owner/ Pizzaiolo; Pizza G Pies (Shediac, N.B.) – Lisa Griffin, Co-owner/Pizzaiola; Risposta September 2026 · CANADIAN PIZZA
PHOTOS: MAIPAI (TOP), PIZZA G PIES (MIDDLE), CHERRY GHOST (BOTTOM)
BY CANADIAN PIZZA STAFF
PIZZA EVENT
Bistro – Patrick Beatty, Chef / Partner; Risposta Bistro – Sharid Sindhi, Pizzaiolo; Son of a Batch Quality Goods (Toronto, Ont.) – Mathew Mikhaiel, Pizzaiolo / Owner; Tuscan Wolf Pizzeria (Cambridge, Ont.) – Marco Caveglia, Owner; Tuscan Wolf Pizzeria (Whitby, Ont.) – Mohdeep Singh, Owner
SNEAK PEEK AT PIZZAS Here’s what some of our competitors told us about why they’re competing and what creative pizzas they plan to make. Giuseppe Cortinovis, co-owner, Autentico, Vancouver: “As a professional chef and entrepreneur, I am competing to challenge my craft against Canada’s best. Attending the Summit is a vital opportunity to connect with industry leaders, exchange technical insights, and gain fresh inspiration to continuously elevate the pizza standards within my community. “I am making the ‘Italian Nightmare,’ which is the Hawaiian revisited by me. With pineapple marinated in Japanese whiskey, spicy ‘nduja tomato sauce, guanciale and mint.” Mathew Lemieux, co-owner, Pizza G, Shediac, N.B.: “I am attending the pizza summit to push myself into something challenging that scares me as that is how all the best things happen. I also want to share what I think is a great product that we produce out of a tiny trailer on a high level. “I will be making my signature neo-Neapolitan-style pizza using Canadian non-GMO 00 flour. My pizza is a cross between Canadian pizza I grew up eating with the refinement of Neapolitan-style crust. My crust has no flop even though it is cooked in a propane Gozney oven. I am proud of that.” Salar Madadi, owner, Maipai, Hamilton, Ont.: “Why I’m competing and attending: Competition inspires me to create interesting pizzas and focuses my effort on improving my pizza. It’s also fun to hang CANADIAN PIZZA · September 2026
out with all the other pizza people there! “What pizza will I be making? Not sure yet, but it will be a Detroit-style!” Mathew Mikhaiel, owner and pizzaiolo, Son of a Batch Quality Goods, Toronto: “This will be my second official competition. With my dedication to traditional Neapolitan pizza I would love to see where my talents stack up against other talented pizzaiolos.” Ethan Paxton, owner, Cherry Ghost Pizza, Hamilton, Ont.: “Pizza changed my life. Through Cherry Ghost Pizza, I’ve built a business around community and craftsmanship. I’m attending the Summit to grow as a pizza maker, share my story, and challenge myself against some of the best talent in the industry. “I’ll be doing a New York City-style 16-inch sourdough pizza.” Mohdeep Singh, owner, Tuscan Wolf Pizzeria, Whitby, Ont.: “I’m competing to showcase my passion for culinary innovation and connect with fellow industry leaders. The Pizza Summit is the ultimate platform to learn, grow, and push the boundaries of what pizza can be alongside the best in Canada. “I plan to create an ocean-inspired pizza featuring a black charcoal crust topped with mozzarella and a silky mascarpone cheese infused with blue spirulina to create a stunning marine canvas. It will be finished with fresh half-shell oysters drizzled in a butter garlic sauce, salmon or trout roe, fresh microgreens (to mimic seaweed) and lemon zest.”
SCHEDULE 9:00 a.m. Registration opens 10:00 a.m. Trade show floor opens 10:00 a.m. (SHARP)-12:30 p.m Chef of the Year Competition begins (Morning group) 12:30-1:30 p.m Lunch served courtesy our hosts, Faema 1:00-4:00 p.m Chef of the Year Competition (Flight 2) 4:00 p.m Faema pizza-eating contest 4:15 p.m Great Canadian Pizza Box Fold-Off 4:30 p.m Canadian Pizza Chef of the Year Competition Winner Presentation / Photo Shoot / Interviews 5:00 p.m Trade show floor closes
WHO WILL JUDGE? We are fortunate to have five stellar, experienced judges – several of whom have held the title Chef of the Year – evaluating the best pizza in Canada! Head judge Diana Cline is an international-award-winning artisan pizza chef, judge for international pizza culinary competitions, with more than 30 years of experience in pizza.
Rocco Agostino is executive chef and partner for Pizzeria Libretto and partner of Enoteca Sociale. Rita DeMontis is an award-winning journalist, editor and writer specializing in food writing. Tom Stankiewicz has owned and operated Bondi’s Pizza in London, Ont., since 1999. Giorgio Taverniti owns Frank’s Pizza House in Toronto, which has been in his family since 1990.
WHAT’S AT STAKE? The winner earns a free trip (flight*, hotel, admission to Pizza Expo) to compete in the International Pizza Challenge at Pizza Expo in Las Vegas in 2027. Canadian Pizza will feature you on the cover! (*$500 CAD to be used towards your flight) Second place: An award to display proudly in your pizzeria. Third place: An award to display proudly in your pizzeria.
FUN CONTESTS Want to show off your box-folding skills? Managers: Want to give your employees a fun day away? Encourage them to enter! Want to have fun and win prizes? Enter the Great Pizza Box Fold-Off and Faema pizza-eating competitions to be held in the afternoon at the Canadian Pizza Summit while the Chef competition results are tabulated. Contact editor Colleen Cross at ccross@ annexbusinessmedia.com to enter or BYOB and register on the spot. We thank host and Platinum sponsor, Faema Canada, Gold sponsor Lactalis Canada Foodservice and exhibitors for supporting this key industry event!
ADMISSION DETAILS Register now for Canadian Pizza Summit East!
Attendee admission for pizzeria operators and members of their teams is $20 each (includes day-long pizza sampling and delicious lunch courtesy Faema). Check out past winners, competition rules, judges’ bios, exhibitors and location details using the QR code on this page and register now! | CP CanadianPizzaMag.com
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MAKING DOUGH WITH DIANE BY DIANE CHIASSON
Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been helping food service, 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 or send her an email at chiasson@ chiassonconsultlants.com or visit www.chiassonconsultants.com.
Five ways to re-engineer the fall harvest and make more money
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all menus used to be simple. Pizzeria owners hung up corn husks, handed out flyers and put fall vegetables on the menu to see if meat lovers would try them. Today, running an independent Canadian pizzeria is much harder. Food costs change quickly, finding staff is difficult and most customers order online. Because of this, a seasonal menu must be a tool that saves you money and protects your profits. Below are five smart ways to build a fall menu that cuts down on kitchen work, stops food waste and makes your restaurant more money.
1. Use root vegetables to cut food costs Meat prices fluctuate constantly, making it hard to stay profitable. Local autumn vegetables – like squash, beets, parsnips and rutabagas – are your best shield against high meat costs. These Canadian vegetables are cheap to buy and stay fresh in storage for a very long time. When you roast them in the oven, they become sweet and savoury, satisfying meat lovers. If you pair these inexpensive vegetables with a premium topping, like a good cheese or a drizzle of hot honey, you can charge a high menu price while keeping your ingredient costs very low.
2. Put toppings on after the pizza is baked Prepping complex toppings before baking takes too much time and labour. Today, since finding kitchen staff is so hard, your assembly line must be fast and simple. Instead of adding complicated ingredients before the pizza goes into the oven, add fresh toppings after the pizza comes out. Think of ingredients 22
like cold burrata cheese, fresh figs or prosciutto. This strategy helps your business in two ways: 1. It reduces morning prep work, so a smaller kitchen team can handle busy weekend rushes. 2. It makes the pizza look beautiful and fresh, which encourages customers to take photos and share them on social media.
Instead of adding complicated ingredients before the pizza goes into the oven, add fresh toppings after the pizza comes out.
Operator’s fall checklist Save time and money and maximize your efficiency this season with this five-step checklist: • Check prep times: Keep fall recipes simple. Make sure new toppings require fewer than three steps to prepare before baking. • Use ingredients multiple ways: Stop food waste by using your fall vegetables (like roasted squash or beets) in pizzas, appetizers, soups and salads. • Change website images: Put high-quality, steaming-hot pictures of your fall pizzas on your website and ordering page. • Advertise nearby: Spend money only on social media ads that target customers within five kilometres of your shop. • Give app rewards: Send a phone notification offering double loyalty points when customers order the fall pizza directly from your site or app.
• Update your online photos: Change the top banners on your website and online menu. Use bright, high-quality pictures of your seasonal fall food. • Write clear descriptions: Make sure your online menu uses clear, delicious words so hungry families browsing on a Friday night can choose your food quickly.
4. Push direct orders and stop using paper flyers Printing and mailing paper flyers costs too much and doesn’t work well anymore. Giant delivery apps charge commissions that steal your profits. You need customers to order directly from you. When you launch your fall menu, use your own website or app to sell it: • Take a quick video of a hot pizza being cut with the cheese pulling apart. Post this video online, targeting only the local postal codes near your shop. • Give customers a reason to avoid third-party delivery apps. Offer exclusive bonus loyalty points or free items only if they buy the fall pizza directly through your own app.
5. Use quick, visual social media videos
3. Bring the fall theme to your website and app
To make your fall menu a success, your online marketing needs to be as fast as your kitchen. Today’s customers do not read long ads: they watch short videos. Do not wait for people to walk past your door. Post five-second videos showing delicious closeups, like hot honey being drizzled or burrata cheese being broken open on top of a hot crust. Always include a clear button or link labelled “Click Here to Order Now.”
Putting real pumpkins by your cash register is nice, but most customers now judge your store by what they see on their smartphones. People use maps and online menus to decide what to eat. Do not just decorate your physical dining room. Decorate your digital store using these strategies:
Executing a successful fall menu in 2026 isn’t just about changing what goes into the oven. It’s about engineering your operational workflow, protecting your margins and owning your digital relationship with the guest. | CP
The bottom line
September 2026 · CANADIAN PIZZA
Round pizza, Roman-style, Neapolitan? Modern bakery or traditional pastry? Multi production or single product? The possibilities are many.
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