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.
It is an obvious step as a pizzeria to offer catering of your menu, but there are a lot of chefs, individuals and restaurants – including many big restaurant chains – all doing the same. What should you do to differentiate yourself from this crowd and successfully market your catering menu? Here are six tips to help you cater better.
I have a confession to make. I can’t be separated from my iPhone and there’s even a word for it: nomophobia. I’m apparently in good company because the research shows 70 per cent of women and 61 per cent of men worry about losing their mobile devices.
The last two columns I wrote for this magazine were about marketing as an independent operator. This is something I learned to do the hard way, meaning that I did it very badly in the beginning, copying the big guys on the block, thinking that would automatically lead me to good results. I couldn’t have been more wrong in that assumption.
New York – FoodNiche.me, a food-focused online community launched in May, is rolling out a feature that allows users to access coupons along with their recipes in participating stores or restaurants.
Canada – Food Allergy Canada has launched an online training course that focuses on the prevention, recognition, and management of anaphylaxis.
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.
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.
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.
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
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
Toronto – There are many gluten-free flours and starches to choose from that can replace all-purpose flour. HuffPost Living Canada reports. | READ MORE
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
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.
Trend watching can be a guessing game but it’s easier to predict future consumer behaviour if you follow demographic trends.

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