Here are five tips from marketing expert Marc Gordon on how to respond to reviews of your business.
Mississauga, Ont. – Poor customer service can cost a restaurant up to $5,000 in potential revenue for the customer who leaves unsatisfied, foodservice consultant Jeff Dover explains from the Canadian Pizza Show, held last fall.
Like you, there are times in my work when emails and texts aren’t efficient and I actually need to phone someone and have a real conversation.
With the very challenging economy and increased competition among restaurants, it is more important than ever to get your new pizzeria or new location noticed.
One of the most challenging things about running a successful restaurant is controlling your costs and maintaining profitability.
Mississauga, Ont. – Sights and sounds of the Canadian Pizza Show 2015. Canadian Pizza's newest columnist Giorgio Taverniti suggests testing the waters of social media by sharing interesting content and Great Pizza Box Fold-Off champ Breanna Gray brings down the house in the final fold-off.
Toronto – Uber recently launched a new food-ordering app in Toronto that is designed to deliver food quickly and efficiently and let customers track its progress. Wired reports. | READ MORE
Mississauga – Dave Ostrander, known by many The Pizza Doctor, talked about the importance of being not just pizza-driven but numbers-driven at the 2015 Canadian Pizza Show.
The Canadian Federation of Independent Business has some great tips for appreciating your employees during the holidays.
Toronto – Reporter Corey Mintz provides a behind-the-scenes look at the UberEats meal-delivery service, which is working with several restaurants to deliver directly to customers. The Toronto Star reports. | READ MORE
Toronto – A new Toronto-based company is perfecting technology for its fleet of drones to deliver local packages – including pizza orders – of up to 6.8 kilograms. The Toronto Sun reports. | READ MORE
Toronto – Canada’s small business tax rate is an effective way to promote the growth of small businesses, says a newly published paper by the chief economist for the Canadian Federation of Independent Business.
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.
A new illuminated cash drawer is addressing the problem of conducting cash transactions in low-light environments.
All-Clad’s kitchen scale is designed with a silicone ring around the base for sturdiness and an LCD screen for easy reading.
Waterloo – Waterloo Brewing Co., the craft brewing division of Brick Brewing Co. Limited has released a new beer in its Small Batch Brew series: Waterloo Spiced Dunkel.
A new software release from SpeedLine Solutions is designed to add secure and flexible EMV payment options for restaurants.
FlatTech manufactures a range of table base systems designed to avoid that irritating wobble. The feet remain locked until the table is moved or the surface changes when it instantly adjusts the feet.
The Montefalco Wine Consortium and Italian Chamber of Commerce of Ontario are working together to introduce Sagrantino di Montefalco several new wines coming to the LCBO Vintages section.
Aug. 4, 2015 – – Chef and 11-time World Pizza Champion Tony Gemignani has released a comprehensive guide to making pizza, covering nine different regional styles – including standards like Neapolitan, Roman, and Chicago.
July 14, 2015, Toronto – Sensors Quality Management Inc. (SQM) has announced plans to expand its No Fee Customer Acquisition / Conversion Program to the restaurant industry.
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.
June 25, 2015, Tillsonburg, Ont. – A pizza tradition ended in Tillsonburg, Ont., this week when Bill's Pizza closed its doors after employing three generations of the Baxter family. The Tillsonburg News reports. | READ MORE
June 11, 2015, Prince Edward County, Ont. – Three eateries on Prince Edward County's unofficial Great Pizza & Wine Trail cook their pizzas in wood-burning outdoor ovens built by hand from the ground up, The Great Waterway reports. | READ MORE
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.
Toronto – I hadn’t been in a classroom in years when Alice Rovere invited me to check out a traditional pizza workshop at the School of Italian Pizza in Toronto. With still so much to learn about the craft and business of pizza, I was more than happy to hit the books.
Calgary – After four years in business supplying Calgary restaurants and retail shops, fior de latte cheese company White Gold has moved to a larger location, signed a contract with the new Blaze Pizza and decided expand its product lines. John Gilchrist reports for The Calgary Herald. | READ MORE
Vancouver – Giuseppe Cortinovis, runner-up in the Canadian Pizza Chef of the Year competition, shares his experience working with einkorn flour to produce his celebrated G-Style (that's "G" for Giuseppe) pie.
Seattle, WA – U.S. fast-casual chain MOD Pizza will partner with King Arthur Flour Company to use the company's non-GMO flour in all of its pizza dough.
Canadian Pizza magazine’s annual pizza party, held Oct. 19 at the International Centre in Mississauga, Ont., provided a trifecta of attractions: a trade show tailored to the pizza industry, an educational program aimed squarely at helping operators thrive and a competition stage that delivered on excitement.
With winter well underway, you may be looking for ways to deliver a heartier winter pizza to hungry hibernators. One fun and relatively painless way to switch up your seasonal menu is to incorporate flavourful, versatile and easy-to-store root vegetables into your pie.
Minden, NV – Chefs, cooks, restaurant owners, managers and cooking students looking to research ovens can find a bevy of information on a new website hosted by Katom Restaurant Supply, a maker of commercial ranges.
Manitoba – Recent changes in marketing and grading regulations should mean more acres, but non-CWRS wheats are still struggling to find their place. Country Guide reports. | READ MORE
Long Beach, CA – Vito Iacopelli of Michael's Pizzeria in California demonstrates how to rotate a pizza in a wood-burning oven for uniform baking.
Never underestimate the power of great dough.
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 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.
Vancouver – German pizza, or flammkuchen, is being cooked up at the Vancouver Christmas Market and its giving the better-known Italian kind a run for its money. CBC News reports. | READ MORE
New York – PETA has been working with businesses to expand their meat- and dairy-free options, and now there are 37 chains with locations in Canada and the United States that offer vegan-friendly pizzas. The Huffington Post reports. | READ MORE
Chicago – Oktoberfest, ethnic niches and a workforce squeeze are among trends expected to make a big impact in Canada in the coming year, reports food research and consulting firm Technomic.
Oakville, ON – Tim Hortons, which was acquired late last year by the cost-cutting-obsessed 3G Capital Partners LP of Brazil, has been quietly piloting the removal of china cups and plates from some of its cafes, offering only disposable alternatives. The Globe and Mail reports. | READ MORE
Competition for share of Canadian restaurant spending is heating up, thanks, in part, to an emerging category that’s attracting increasingly confident consumers in droves.
The Canadian restaurant landscape is undergoing a sea of change, but pizzerias are in a great position to ride it out.
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Traditional Italian Pizza courseMon Feb 15, 2016 @ 8:00am - 05:00pm
Neapolitan Pizza courseWed Feb 17, 2016 @ 8:00am - 05:00pm
Roman Pizza courseSun Feb 21, 2016 @11:00am - 04:00pm
Restaurants Canada ShowSun Feb 28, 2016 @ 8:00am - 05:00pm
Canadian Restaurant Operators Summit (CROS) Tue Mar 01, 2016 @ 8:00am - 05:00pm
International Pizza ExpoMon Mar 07, 2016 @ 8:00am - 05:00pm