The most important factor in the success of a business is the product or service it offers and the quality of its staff.
As we speak throughout North America, we routinely advise our audiences of the importance of proper site selection. The commercial space chosen by a tenant can, in fact, be a deciding factor in the success or failure of the business.
Lighting can be an important way to attract customers to your pizzeria and highlight your pizzas and other fare. It is also important to use lighting sensibly and to understand some of the basic principles of retail lighting so as a pizzeria owner you can achieve the benefits of good lighting and avoid pitfalls.
Toronto – Pizza Pizza is running a back-to-school promotion at selected Ontario universities that gives students a chance at having their face featured on the company's next pizza box.
Chicago – Even if restaurants have a formal agreement with third-party ordering portals and delivery services, the majority of consumers (76 per cent) hold the restaurant at least partially responsible for any errors, according to a study by Technomic Inc.
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
Simply Milled, Ardent Mills’ new line of bread flour, all-purpose flour, pastry flour and whole-wheat flour, features products made without bleach, bromate or other additives, the company said in a press release.
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.
Grace Yeh and Jean-Daniel Nadeau are seriously passionate about Neapolitan pizza.
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.
Call them salads, soups, sides, starters, appetizers, finger foods, antipasto or charcuterie – there is little doubt they add value to your menu and a little something to your bottom line.
I’ve had the honour and privilege of judging for the International Pizza Challenge and finals at the annual Pizza Expo in Las Vegas, and I’ve also judged in Italy and France. I’m often asked about how a pizza is evaluated. While most competitions have their own distinct rules, after years of experience, I’ve incorporated my own methods into the guidelines for each event.
You could say calzones are a big deal to Roberto Vergalito. In October 2014, Vergalito, who owns and operates Roberto’s Pizza Passion in St. Catharines, Ont., made a bid in August for the world record for longest calzone.
Charlottetown – An entrepreneur in Prince Edward Island has developed a fry-cutting machine that can cut 23 kilograms, or 50 pounds, of potatoes in less than a minute. CBC News reports. | READ MORE
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 – Last fall, the Canadian Pizza Show saw Carlo Raillo wow Canadian Pizza's Chef of the Year judges with his pumpkin spice crust pizza. This fall Cosmopolitan magazine is lauding a pumpkin spice pizza created by a New Jersey pizza lover. | READ MORE
Vancouver – Virtuous Pie, a plant-based pizza and ice cream restaurant that features house-made dairy-free cheeses and all topping prepared in house, is now open in Vancouver's Chinatown. Vancouver Metro reports. | READ MORE
Israel – A recently published book on workplace motivation recounts an experiment involving employees at a factory in Israel, in which a voucher for free pizza was the choice of most employees over a cash bonus or rare compliment. New York Magazine 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.
Giorgio’s Corner: September-October 2016The most important factor in the success of a business…
Food-service lunch visit declines in U.S.: NPD GroupChicago – Food-service lunch, which accounts for a third of…
Canadians misinformed on CPP expansion, Ipsos-CFIB poll saysToronto – An Ipsos-CFIB public opinion poll suggests 70 per…
Food tourism forum open to Brampton businessesBrampton, Ont. – The Culinary Tourism Alliance and the City…
Calling all pizza makers! Register to competeMississauga, Ont. – The Canadian Pizza Show is for everyone…
Bread-making courseSun Oct 02, 2016 @ 8:00am - 05:00pm
Canada's Gluten-Free MarketSun Oct 02, 2016 @ 8:00am - 05:00pm
Canada's Gluten-Free MarketSun Oct 16, 2016 @ 8:00am - 05:00pm
Canadian Pizza ShowMon Oct 17, 2016 @ 9:00am - 04:30pm
Canadian Franchise Show, TorontoSat Oct 22, 2016 @ 8:00am - 05:00pm