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June 29, 2015, Vancouver – A minimum-wage hike like Alberta's recently announced rise to $15, could have a devastating effect on the province's restaurant industry, said the president of the BC Restaurant and Foodservices Association. CBC News reports. | READ MORE
June 30, 2015, Denver, CO – A 19-year-old pizza delivery person performed CPR and helped with a potentially life-saving rescue, The Denver Post reports. | READ MORE
June 24, 2015, Toronto – Among other skills, promising new hires display analytical ability and the desire to learn and work hard, writes Rahim Charania of the Youth Entrepreneur Council for The Globe and Mail. | READ MORE
June 23, 2015, Toronto – Canadian small business owners looking to save money on credit and debit card transactions say the company they signed with ripped them off, in some cases for thousands of dollars. CBC News' Go Public reports. | READ MORE
June 19, 2015, Edmonton – More than 800 Alberta business owners, managers, employees and customers have signed an online petition calling on the provincial government to modify its minimum wage plan. 
June 11, 2015, Toronto – Canada is increasingly becoming a "food delivery nation" as demand for online food delivery has seen a significant increase in the past year and continues to grow, according to an online restaurant ordering service.
June 9, 2015, Belleville, Ont. – A man attempting to rob a local convenience store was apprehended this weekend thanks to quick action by a pizza delivery guy. The Belleville Intelligencer reports. | READ MORE
June 5, 2015, Calgary – John Batas, the owner of Michael's Restaurant & Pizza in Calgary, is blunt in his assessment of the Alberta government's plan to raise the hourly minimum wage by nearly four dollars in three years – which would make it the highest in Canada.
June 3, 2015, Dublin, Ireland – An Irish pizza chain recently encouraged Dubliners to confess to embarrassing things they have done to receive free pizza, The Mirror reports. | READ MORE
Lately I’ve been approached and informed that my business has won an award by a few companies that are very popular on social media. For a small fee, they tell me, this information could be made public and I could proudly display my achievement. Indeed, one of them has a website that is visited by millions of people searching for information.
Humans everywhere share a set of core traits. One of these is the quest for success and achievement. In today’s tough economy and business world, one way to become this successful person we all dream about is to become your very own boss as a franchisee. As glamorous as the ability to work for yourself may sound, however, one never should underestimate the hard work and sacrifice that goes into owning and operating a franchise. Becoming a successful franchisee is all about the time and effort you put into your company, or location. Is it going to be easy? Probably not. As John F. Kennedy once said, “We do these things not because they are easy, but because they are hard.” That saying encompasses just what it takes to be a franchisee: hard work. If being a successful franchisee were simple, it stands to reason that everyone would be doing it. As a franchise operator, you are going to have to challenge yourself on every level in order to grow and there will be many opportunities to make the most of your strengths while concurrently working on those areas that need improvement and growth.  Identifying the precise traits required to be a successful franchise is no simple task. That said, a few stand out as critical. The ability to achieve brand consistency: Every franchise has its own unique model. This model outlines the fundamentals of the organization, the business relationship and the culture. The model is a system that either works or doesn’t and, if, for some reason, you’re incompatible with it, you’ll likely risk hamstringing yourself and damaging the brand along the way. If you are the type of person who wants to make your own rules and answer only to yourself then I can say with confidence that you are likely not meant to join an established franchisor. No franchise can bloom without brand consistency. You must work hard to ensure you follow the franchise model provided by the organization to help ensure your success as well as the success of all other members of the franchise. People skills: A franchisee needs to commit to developing people skills. This is an integral asset to any franchisee because having strong people skills allows you, the owner, to motivate and teach your employees. Motivated and well-taught employees are what makes a business flourish and without them prosperity is hard to achieve. Strong entrepreneurial spirit: A successful franchisee exhibits a strong entrepreneurial spirit that inspires innovation, creativity and a desire to get involved with the community. Getting involved in the communities we serve is very important because a franchisee needs to establish their franchise in their neighbourhood to help build relationships, a good reputation and trust. Stamina for hard work, hard work and more hard work: That is the key that unlocks success. Without hard work there would be no room to grow. As a franchisee you have to accept that even you have room for improvement. This requires certain amount of humility. Always remember, you should be ready at all times to roll up your sleeves and work long hours, because without those long hours of work there would not be such thing as a successful company. You do not become a franchisee because it is easy but rather because it can be a very stable, financially rewarding and enjoyable career and investment. Over the years, I have turned to this saying in times of success and struggle and it has always left me feeling more motivated and inspired to pick up my feet and get back to work. Not only does being a franchisee allow a person to reach their greatest financial potential, but it also allows them to grow on a personal level by having a direct hand in the success of their own business.  Sebastian Fuschini is senior vice-president of franchising at Pizza Pizza Limited. He has more than 30 years of experience in the company’s franchising department.
Measure twice so you pay only once.
June 25, 2015 – Shade Grafix will custom-design a variety of pull-down shades to advertise facing inside or outside your restaurant window.
June 17, 2015 – Granbury Restaurant Solutions is launching Thrive, a point-of-sale system that integrates credit card payment. The company worked with pizza industry people to design a system specifically for mom-and-pop pizzerias, a representative said at the company’s booth at Pizza Expo.
June 10, 2015 – The folks from Perfect Crust exhibited a bakeable pizza tray at Pizza Expo in Las Vegas in March.
April 17, 2015 – Bunge’s new lactose-free, non-dairy Creamy Cooking Sauce serves as a vegan-friendly cream replacement for sauces, soups and desserts.
Feb. 25, 2015 – A new book focusing on pizza surveys more than 60 pizzerias in major cities to capture each region’s unique definition of the ideal pizza and provides tips, tricks, and more than 50 pizza recipes.
Feb. 24, 2015 –  Food Warming Equipment offers a line of heated holding cabinets designed to eliminate cold and hot spots through circulation.
Jan. 15, 2015 – ShopKeep Pocket is a mobile reporting application that enables merchants to quickly access their business data in real time, wherever they are.
Nov. 26, 2014 – Feel the love this Valentine’s Day with American Metalcraft’s heart-shaped pizza pans.
Nov. 17, 2014 – SCA has launched five new customizable dispensers as part of its Xpressnap Signature line.
Nov. 10, 2014 – Betco Corporation has launched Spectaculoso, a lavender-fragranced ingredient used in the company's Fastdraw line of multi-purpose cleaners.
  Nov. 1, 2014 – Restaurants looking to increase their competitive advantage for “to-go” and over-the-counter sales of proprietary recipes, soups, salsas, sauces may want to check out the Seal-a-Cup System from Wilpack Packaging.
Sept. 20, 2014 – Umami Essence Sea Salt is designed to enhance and boost flavour in homemade recipes, while helping to reduce sodium.
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
June 4, 2015, Redondo Beach, FL – A new restaurant, Orlando’s Pizzeria and Birreria, in Redondo Beach, Fla., serves Canadian and Italian food. Easy Reader News reports. | READ MORE
Our 2015 Canadian Pizza Chef of the Year runner-up, Vito Dachille of Enoteca Mozza Pizzeria Moderna in Laval, Que., said he really enjoyed his first taste of competing in the International Pizza Challenge at Pizza Expo in March. From the seemingly permanent smile on his face, it’s not likely he was exaggerating.
Kathryn and Dave Kitchen have turned the notion of paying it forward into something of an art form.
Carlo Raillo successfully defended his title of Canadian Pizza Chef of the Year title for the second time – and he didn’t pull it off by playing it safe.
About a decade ago, the Covone family decided Montreal’s Little Italy pizza scene was missing something. That something was Napoletana pizza.
Meghan O’Dea didn’t intend to create a pizzeria with a mathematical theme when she founded Pi Gourmet Eatery in 2008 in her hometown of St. John’s, N.L.
Taking a new business idea from concept to grand opening in under six months is no easy feat, but the co-founders of Pannizza Restaurants had a concept that was too good to sit on.
For Steve Silvestro, food is all about simplicity. Over the years, he’s sampled some of the world’s most deliciously expensive cuisines and treated his palate to world-class exotic dishes, but if he had to choose one final meal (or two) to savour – the choice would be a no-brainer.
Phil DiLosa had a good job as a linotype operator at The Globe and Mail in the early 1960s.
Fast-casual Italian fare has a new player in the Ontario market that is aiming high and bringing a 57-page business plan to back it up.
June 30, 2015, Stratford, Ont. – Despite problems with interprovincial trade, innovators such as an Ontario water buffalo dairy that produces homegrown cheese are leading the way to growth, writes Owen Roberts for The Guelph Mercury. | READ MORE
June 25, 2015, San Francisco, CA – A U.S. class action lawsuit against popular brands of olive oil also sold in Canada alleges the products are neither "made in Italy" nor "extra virgin" as the labels say. CBC News reports. | READ MORE
June 19, 2015, Vancouver – Eating healthy has become more expensive for British Columbians this past year as rising fresh vegetable prices led the way in last month’s inflation bump, Business Vancouver reports. | READ MORE
June 12, 2015, Orangeville, Ont. – Vaughan, Ont.-based Quality Cheese Inc. has received a provincial grant of $1.2 million to build a specialty cheese plant in Orangeville, Ont., and anticipates the plant will be ready early in 2016, Better Farming reports. | READ MORE
June 10, 2015, Toronto – Major food companies are changing and reformulating products removing artificial ingredients – synthetic dyes, flavouring and preservatives, but some changes occurring in the U.S. are not being offered in Canada. Global News reports. | READ MORE
Consumers’ increased desire for local artisanal products, along with an expanding palate, is driving growth in the Canadian cheese market. As this market continues to mature, an array of innovative new cheeses are being developed, giving pizzaiolos across the country an opportunity to incorporate exciting new flavours and textures into their menus.
I’m a big fan of cheeses. Much as I believe that Canada’s present dairy class pricing system is entirely unjust, I’m hopelessly in love with Canadian cheeses.
This training video from Pagliacci Pizza in Seattle demonstrates how to hand toss pizza dough.
Victoria's Pizzeria Prima Strada shares its philosophy on preparing this most basic element of their pies.
For some operators, getting the gum line right is a big problem. Luckily, there are a few things you can do to improve the gum line on your pie.
As a consultant, I get a recurring question: “How much should a large pepperoni pizza cost?” When I ask the current selling price of their large pepperoni pizza, I get a variety of answers.
Watch a hands-on demo by staff at Matchbox Vintage Pizzeria in Fairfax, Va.
June 22, 2015, Washington, DC – Fast-casual chain &pizza has launched &WINE, a pair of custom red and white wines designed to complement their pizzas and available by the glass and bottle.
June 18, 2015, Toronto – Falanghina, the signature white wine of Italy’s southern Campania region, is light, crisp and delicately fruity and floral, an eye-opening match for pizza margherita, The Globe and Mail food columnist writes. | READ MORE
June 16, 2015, London, U.K. – Canadian age 35 and under place a high priority on short-term rewards and are as likely to put extra dollars towards paying off debt as they are to dine out, says a report on Canadian spending from Mintel.
June 9, 2015, Dallas, TX – Building on the idea of Google's Cardboard, Pizza Hut, in its latest marketing campaign, has transformed a few limited edition pizza boxes into make-shift movie projectors. Phandroid reports. | READ MORE
Never mind Vegas and all of its charms. If you love learning about every aspect of pizza from the best and watching innovative pizzaiolos in action, Pizza Expo is a vacation destination unto itself.
Shin Min-chul of Mr. Pizza was crowned freestyle acrobatics dough tossing champ at the World Pizza Games held in Las Vegas March 25. Here he wows an enthusiastic crowd.
Watch how a NASA-funded 3-D food printer makes pizza! Anjan Contractor, creator of the printer, says the machine can cook the pizza in about 70 seconds.
Pizza is so much more than an affordable meal option for hungry and tired Canadians.
There’s only one event in Canada where you can get the latest pizza industry knowledge while watching Canada’s top pizzaiolos compete for the title of Chef of the Year – and it all went down in Toronto on Oct. 27.
As the show’s host and media sponsor, we at Canadian Pizza magazine are particularly keyed up about the 2014 show.
More and more Canadians are demanding healthier meal options for themselves and for their families, and it seems wise to listen and respond to what they are saying.
Pizza chains in Canada are duking it out for market share, growing and innovating to stay competitive.

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