Lethbridge, Alta. – A struggling fish and chip shop saw lineups out the door after a satisfied customer posted a glowing Facebook review. CBC News reports. | READ MORE
Toronto – The old way of handling wastewater from industry in Ontario municipalities is not working, and smaller businesses in particular need solutions to manage the problem "at source" that are affordable and practical, according to a panel discussing the adoption of onsite and sustainable water solutions. Bloom Sustainability Applied reports. | READ MORE
New York – Global branding firm Landor is calling 2016 “the year of the brand experience,” and increasingly that brand experience needs to live both offline and on. Ypulse reports. | READ MORE
Yellowknife, N.W.T. – A 24-year-old man is facing charges following a double pizza heist Friday night in downtown Yellowknife. CBC News reports. | READ MORE
According to findings from a new survey, restaurant-goers are skeptical of restaurant review sites, favour a friend's recommendation, like promotions, and will give a restaurant a second chance if they feel their complaints are heard and acknowledged after a poor dining experience.
Difficult to measure, almost impossible to track, but incredibly influential. These are the traits of word-of-mouth marketing.
St. John's – Piatto Pizzeria in St. John’s and Dalhousie University in Halifax together have developed a takeout box designed to keep pizza warm and fresh longer. The Telegram reports. | READ MORE
Vancouver – Alternative lender Merchant Advance Capital has launched a loan for entrepreneurs who want to make a positive impact on their community or environment through improvements to their business.
Providing digital ways for customers to access your menu can be a win-win for Canadian restaurants and their customers, the NPD Group’s Robert Carter shared in a recent webinar.
Regina – Thanks to a helpful employer and a kind-hearted citizen, things appear to be looking up now for a Regina pizzeria employee who had his bicycle stolen twice. CBC News reports. | READ MORE
The point-of-sale (POS) software market is constantly evolving. With that in mind, Canadian Pizza checked in with suppliers to find out what features they are working on and what trends they are seeing in POS software.
You either love Uber or you hate it. This is the feedback I receive from clients and friends alike.
EGE Marketing SEO service help small business owners turn traffic into leads and leads into sales.A new Toronto search engine optimization company that helps small business owners in Canada achieve higher Google rankings has seen their reputation catapulted due to their success rate.
Heckler Design has introduced its WindFall Coaster as a solution to the decline in table turn many restaurants have experienced as a result of phone distractions.
TouchBistro, an iPad point-of-sale solution for restaurants in 37 countries, now offers seamless integration with QuickBooks small business accounting software.
Rogers has a new mobile service designed for small businesses that brings the features of a traditional landline phone to their mobile phone.
Watson is offering edible glitter products to meet the growing demand for clean labeling for what is considered natural colours. The Edible Glitter line is made from gum arabic (the sap of the Acacia tree) and colour. Watson uses colours from a wide range of sources, including cabbage juice, algae, carrots, radish, turmeric and annatto.
Italiana FoodTech has a food-grade activated charcoal available that gives pizza crusts a grey colour and provides several health benefits.
The Super Peel, from Exo Products, is designed to dramatically improve sliding function and reduce care.
7shifts scheduling software and mobile app are designed to help restaurants manage and evaluate the performance of shift workers.
Customers across Canada can now order meats online and have them delivered through The Frozen Butcher, Beretta Farms’ new online boutique butcher shop.
Online lender OnDeck now offers a line of credit up to $50,000 Cdn for small businesses and an expanded term loan up to $250,000.
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.
St. John's – The co-owners of Kono Pizza in St. John’s, N.L., are through their first quarter and ready for more. Their food truck operation specializes in pizza to go, in cone form. The Telegram reports. | READ MORE
Windsor, Ont. – Volcano Pizzeria, one of Windsor's best known pizzerias, opened in the late 1950s. CBC News traces the restaurant's history. | READ MORE
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.
Winnipeg – The Canadian International Grains Institute (Cigi) is working together with Warburtons, the largest bakery brand in the United Kingdom, to research pulse-based bakery products and ultimately increase the use of pulse flours in the bread-making industry. Bakers Journal reports. | READ MORE
New York – Donatella Arpaia's master pizzaiolo Jarett Appell shares his tips for making neapolitan pizza. Appell studied at the Vera Pizza Napoletana in Naples under famed fourth-generation pizzaioli Enzo Coccia, then continued on to cook in restaurants around Italy, finally landing in New York. Food Republic reports. | READ MORE
United States and Canada – A global glut of wheat isn’t producing many bargains for U.S. flour millers who need high-protein grain used in bagels, pizza crust and specialty breads. Tightening supplies mean buyers are paying premiums for spring wheat. Bloomberg News reports. | READ MORE
New York – The chefs at Wild, a farmhouse-chic eatery in New York City, offer a completely gluten-free menu (save for one ravioli dish) and specialize in pizza. Here is their recipe for Skinny Bitch Pizza. In-Style reports. | READ MORE
Toronto – Whether to raise prices or not is one of the decisions facing business owners after the Canadian Dairy Commission announced it was raising the price of industrial milk, which is used to make cheese, yogurt, ice cream and butter, by 2.76 per cent. The Globe and Mail reports. | READ MORE
United States – Wheat is experiencing a renaissance as chefs, food writers, and savvy consumers discover that each kernel holds a universe of long-forgotten flavours, a terroir: Wheat from one area tastes different from the wheat in another, and each varietal has a different flavour profile from the one down the road. Modern Farmer reports. | READ MORE
Carlo Raillo came to Canada from Italy almost five years ago and brought with him a passion for pizza. Raillo has twice been Canadian Pizza magazine Chef of the Year, first with a breakfast pie and then with a latté-inspired dessert pizza. Last October, he won our special Champion of Champions Challenge at the 2015 Canadian Pizza Show after presenting a delightful seasonal Pumpkin Pie Pizza.
Chicago – New packaging and debunking the myth that commercially produced mayonnaise needs to be refrigerated have helped the condiment grow in popularity, according to the NPD Group.
New York – Laura Brehaut reviews two new cookbooks that celebrate the food of Rome through such classic dishes as carbonara, cacio e pepe, pizza bianca and fritti. Included are recipes for pizza romana and other Roman favourites. The National Post reports. | READ MORE
Toronto – Eating barley or foods containing barley significantly reduced levels of two types of “bad cholesterol” associated with cardiovascular risk, a St. Michael’s Hospital research paper has found.
Panzerotti or calzone? Roberto Vergalito explores the intricacies of these two favoured pies in the first of Canadian Pizza’s new video series called Tips & Techniques.
Toronto – Barbecues are a distinctly summertime experience, and chef Michael Motamedi has some pizza recipes you can use on the grill. CTV News reports. | READ MORE
Chicago – Different age groups have different motivations, needs, and wants when it comes to dinner, and these are as varied as their taste in music, suggests a recent generational study published by The NPD Group.
In January 2012, Brandi Cowen wrote an interesting article that identified pizza trends in Canada. As I look over the list, I see familiar themes. Here’s a look at three of those trends – local food, fresh and healthy and innovation – that have not only stood the test of time but gained ground over the last five years.
When singer Adele released her much-anticipated music video, Hello, there was the expected buzz about the song and the production. What wasn’t expected was the chatter about the fact she called her long-lost love on a flip cellphone. Good heavens! Flip phones haven’t been in vogue for 10 years. It’s a reminder of how quickly technology becomes obsolete.
In the restaurant business, the term “limited service” usually means diners won’t be served at a table but must come to the counter.
Simcoe, Ont. – Sandwiches: from butternut squash to tandoori chicken offerings, this classic lunch order has gone from traditional to trendy. Egg salad and ham and cheese are now relics of the past, replaced with creative new combinations that incorporate “superfood” ingredients for added health benefits. Julie Fitz-Gerald reports for Bakers Journal. | READ MORE
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.

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