Customer loyalty should be a priority for every pizzeria owner. In this fiercely competitive market where amazing talent emerges every day, independents especially need loyal customers not only to stay afloat financially but also to grow the baby that is their business.
Society is obsessed with decluttering, or at least obsessing about needing to declutter.  The baby boomers who entered adulthood in the 1980s and ’90s accumulated stuff – lots of it – and now they’re re-evaluating their priorities. In his groundbreaking book Stuffocation, James Wallman speaks to the importance of experiences over things.  “We have to transform what we value. We have to focus less on possessions and more on experiences. Rather than a new watch or another pair of shoes, we should invest in shared experiences like holidays and time with friends,” Wallman writes.
Having a marketing plan for your restaurant is essential. You probably know a lot about what is happening around your pizzeria, what your competition is up to, general trends in demographics and the community you service. Your marketing plan allows you to put all the information you have gathered into a systematic plan of action you and your staff can follow.
When you think about it, ovens are a major source of income for pizzerias. Without ovens and other tools of the trade, you would have no product to sell and your customers wouldn’t enjoy your secret family recipe.
When it comes to delivering restaurant food directly to customers, few industries can boast the pedigree of the pizza industry.
The greatest challenge for any independent pizzeria is getting the word out, also known as marketing.  
Sebastian Fuschini, vice-president of franchising for Pizza Pizza shares five tips for successfully negotiating a contract and striking a balance between your desires and the requirements of your future franchisee-franchisor relationship.
Toronto – Just like Canadian workers, the vast majority of Canada’s small business owners are firmly entrenched in the middle class, according to the latest small business profile from the Canadian Federation of Independent Business.
Social media is the key to marketing a successful business.
It’s easy for us to forget that even though online ordering is growing, personal contact by phone is still the most popular way to order a pie. In the United States, there were 1.02 billion orders placed over the phone in 2015 versus 904 million placed online, according to NPD Group research.
When did you last look at your branding and ask yourself what it says about your pizza restaurant?
When I opened my first pizzeria over 18 years ago, my then partner and I thought that people would crawl naked over broken glass to do business with us. We thought that our dedication to making a great pizza and delivering it with friendly service was all we needed to succeed. We thought that our logo was so phenomenal that it would instantly create a bond with everyone who lived within a five-kilometre radius of the store.
Small-batch spirits producer Georgian Bay Spirit Co. has introduced a gin-based ready-to-drink beverage it describes as a craft cocktail in a can.
Las Vegas – The Ardent Mills booth at the recent International Pizza Expo featured a taste of what’s next in pizza dough innovation.
Sweet Street Manifesto Cookies are GMO-free, additive-free and contain dairy that is hormone free. All suppliers have ongoing sustainability programs with farmers, the company said.
Made of dishwasher-safe, high heat stainless steel, American Metalcraft’s new one-inch-square, double-sided embossed number tents are designed to sit on top of pizzas to identify the order.
Globe Food Equipment has added two spiral dough mixers to its food preparation line.
Lallemand Baking Solutions representatives Phillip Lee Wing and Jim Kopp were on hand at Pizza Expo to tell pizza chefs about its new proof-tolerant yeast called FlexFerm developed to ensure a controlled proof of dough to maintain consistent volume, shape and size.
At the Restaurants Canada Show in Toronto in March, Montreal-based Rose Hill Foods presented the media with a selection of bites to showcase some of its sauces and seasonings.
The Cupido hot plate is an innovative thermal plate for foods, is designed to maintain a pizza's heat and flavour for 30 minutes.
The new model BMIH-9SQ dough divider from Dutchess Bakers’ Machinery will divide nine pieces of dough into a square shape in weights that will make most pizza and bread products.
Globe Food Equipment Company of Dayton, Ohio, recently introduced a line of gas floor fryers to their cooking line.
American Metalcraft has a new Melamine Naturals Collection of serving boards that look like wood but are made of durable, washable, stain- and oil-resistant melamine.
Mérieux NutriSciences recently developed a method to help food players fight against olive oil adulteration.
The team at Zolas Restaurant do a dizzying amount of good in their community, and they are the first to say they don’t do it alone.
What is Windsor-style pizza?
Vancouver, WA – A Washington State entrepreneur is dishing up pizza from a 20-foot food cart complete with a wood-fired oven thanks to Kickstarter support and perserverance. The Columbian reports. | READ MORE
It came to me in a dream,” is how Joe Leroux describes his pizza – a winning combination of rosemary potatoes, Parmigiano Reggiano and hickory-smoked bacon.
Toronto – The Libretto group’s latest restaurant, Pizzeria Libretto King West, sits behind Porchetta & Co in a century-old building with an alleyway that will transform into a patio for 100 diners next summer. Post City Toronto reports. | READ MORE
Windsor, Ont. – In a city known for its high unemployment, two Windsor brothers became their own bosses when they opened their own pizzeria. CBC News reports. | READ MORE
Buster’s Pizza, Donair & Pasta CEO Akeed Salame has fond memories of working at his parent’s pizzeria as a child.
When Peter’s Pizza threw a 50th birthday party, the whole town came.
You couldn’t blame Bobby Mottola for being a little distracted while talking with Canadian Pizza. The busy entrepreneur not only was in the midst of getting a six-week-old second restaurant off the ground but also was waiting for an important phone call from his wife, who was expecting their second child the day of our interview.
At this year’s Canadian Pizza Show, former champs Dave Housman, Carlo Raillo and Rocco Agostino will compete for the new Champion of Champions Challenge crown for the ultimate in bragging rights! Here at Canadian Pizzawe have seen more than a decade of pizza greatness wear the Chef of the Year laurels.
Moncton – A Moncton pizzeria owner is hoping to build a 13,000-square-foot restaurant that will open by May, CBC News reports. | READ MORE
Last October, Fernando D’Agostino did himself and his boss proud, putting together a signature pie that landed him in third place at the Canadian Pizza Chef of the Year competition sponsored by Saputo Foodservice and Moretti Forni.
Halifax – A Dalhousie University student is working with provincial Crown corporation Perennia to produce flour made from meal worms and plans to take the product to the commercial market. CBC News reports. | READ MORE
Athens, OH – John Gutekanst of Avalanche Pizza Bakers in Ohio shares his recipe for "a killer pie with all the fun stuff of spring": ramps, yellow beets and Parmigiano Reggiano. | READ MORE
Toronto – Chef Giuseppe of Frank's Pizza House in Toronto demonstrates his dough stretching and pizza-making techniques.
Two students at Mount Saint Vincent University in Halifax have developed an allergen-free pizza flour that contains 25 per cent pulses and is scalable for commercial pizzerias.
Toronto – The School of Italian Pizza is offering a two-day Roman pizza making course on Sunday, June 12, and Monday, June 13.
Winnipeg – Diana Cline, owner of Diana's Cucina and Lounge in Winnipeg, two-time Canadian Pizza Chef of the Year, consultant and winner of several international accolades, demonstrates how to hand slap the perfect pizza crust.
Customizable, adaptable and – perhaps most importantly – delicious, a mezzo mezzo board is an indispensible part of any social gathering. Desiree Sardo of Sardo Foods in Bolton, Ont., provides tips on how to build an interesting charcuterie and antipasto display.
Salinas, CA – California oven manufacturer Forno Bravo has updated the Intertek certification in Canada of its wood- and gas-burning commercial pizza ovens and wood-burning residential pizza ovens.
Halifax – Two students at Mount Saint Vincent University in Halifax have developed an allergen-free pizza flour that contains 25 per cent pulses and is scalable for commercial pizzerias.
Try this technique for making these cute pizza roses, courtesy FoodBeast.com.
Ottawa – It's early days, but both Health Canada's food directorate and the U.S. Food and Drug Administration have given the green light to development of a variety of canary seed made for human consumption. CBC News reports. | READ MORE
Naples, Italy – Pizza Quest with Peter Reinhart presents one of a series of "Master Class" videos from Peppe Miele. In this segment, Miele demonstrates how to make a Margherita pizza mentions that the official Vera Pizza Napoletana (VPN) Margherita is supposed to use a sprinkle of only pecorino (sheep's milk) cheese, even though most places now use mostly Parmesan.
Simcoe, Ont. – Check out the pilot episode of Canadian Pizza This Week, a short news video highlighting trends, innovation in pulse-flour pizza dough and an upcoming Tips & Techniques demonstration video featuring pizza chef Roberto Vergalito.
Toronto – Eataly, the international Italian food emporium that blurs the line between supermarket and restaurant, will open its first Canadian store in Toronto next year in partnership with the Weston family. The Globe and Mail reports. | READ MORE
Chicago – Pizza consumption in the United States is trending at its highest level in four years and showing growth for pizza-focused concepts, according to a report from research firm Technomic.
Canadians created a strong impression at Pizza Expo 2016, making their mark in the International Pizza Challenge, at education sessions and around the show floor.
With immigration behind two-thirds of Canada’s population growth from 2012 to 2013, it’s not a great leap to anticipate growing customer demand for toppings associated with the many culinary cultures that make up the mosaic that is Canada. In fact, the taste for adventure is so common these days among all cultures that U.S. trend watcher Baum+Whiteman has a name for it: “restless palate syndrome.”
Toronto – Where do Canadians like to eat and how are their dining habits shaping the country? Marketing research firm BrandSpark International conducted a national survey of more than 8,500 Canadians about which quick-service restaurants they frequent and how their dining habits are shaping the country and restaurant menus.
Toronto – Craft beer and microbrews remain atop Restaurants Canada’s 2016 Canadian Chef Survey, with charcuterie and ethnic sauces not far behind. Alternative pulse proteins, ethnic cheeses and house-made artisan pickles are among the emerging food trends.
Trend watching can be a guessing game but it’s easier to predict future consumer behaviour if you follow demographic trends.
Running a pizzeria in Canada today is as challenging as ever.
Innovative pizza chefs across Canada are letting their creativity shine as they experiment with colour-enhancing ingredients, nutrient-packed seeds, flavourful herbs and flour born of ancient grains.
Toronto – Some of the major trends predicted for 2016 aren't so much about the food we eat but about how we get it and how, and how much, we pay for it, CBC News reports. | READ MORE
Washington – Locally grown produce, natural ingredients and chef-driven fast-casual concepts are among trends pinpointed by the National Restaurant Association in its latest forecast.

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