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One of the essential parts of running a successful business is ensuring your employees are equipped with the necessary tools and information to perform their jobs. Otherwise, you run the risk of dealing with unsatisfied customers and an inefficient operation.  
Consumers are more interested in patronizing businesses that are involved with their community, as suggested by recent research. This strategy, in itself, can create more loyal customers.
Marketers love to target youth. Everything we read these days seems to be all about millennials, or those born in the late ’80s and early ’90s.
People like to feel good about where they spend their dollars.
March 12, 2015, Toronto – Many restaurants are scrapping reservations and adopting practices such as issuing tickets for tables to attract customers and keep their tables full, The Globe and Mail reports. | READ MORE
March 11, 2015, Vancouver – Domino’s Canada has been told by the courts that it can’t oust a North Vancouver franchisee just because allegations in the media that some employees weren’t paid had affected the pizza maker’s brand, 24 Hours Vancouver reports. | READ MORE
March 10, 2015 – Many operators like to believe that past successes or failures make them immune to mistakes, writes Brad Miller, operations associate at Synergy Restaurant Consultants. Mistakes are natural, but recovering and learning from them is crucial.
March 9, 2015, Calgary – Alberta will be significantly affected by Ottawa’s overhaul of the Temporary Foreign Worker Program, according to a Calgary-based think-tank, CBC News reports. | READ MORE
March 6, 2015, Saskatoon – A Saskatoon judge isn’t sure a man who was mailed opium concealed in pizza maker ovens knew the drugs were inside, The StarPhoenix reports. | READ MORE
March 3, 2015, Washington – The American Pizza Community is a rare coalition of competitors who have banded together to advocate for pizza in the face of onerous new federal nutrition standards and menu-labelling rules that take effect later this year. Bloomberg Business reports. | READ MORE
  March 3, 2015, Toronto – Paul Methot, senior vice-president of operations for Pizza Pizza, was elected chair of the board of Restaurants Canada for 2015-16 at the association's annual meeting March 2.
March 2, 2015, Vancouver – Domino's Canada has terminated its contract with a North Vancouver franchise after two of its fired employees claim they were exploited by their bosses, CBC News reports. | READ MORE
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.
  July 21, 2014 – An edible film is offering a multimedia avenue of pizza marketing.
June 17, 2014, Oakville, Ont. – SCA has developed the new Foodservice Cleaning Wet Wipe, a front-of-house solution for efficiently turning tables in casual, upscale and fine-dining restaurants.
June 11, 2014, Canada - Ultra-Lyte CIP sanitizer is the first industrial cleaner to hit the market that kills all known bacteria and viruses while being safe to handle with no personal protection needed  
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.
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.
Carlo Raillo is what you might call a pizza purist.
Join Liberty Treehouse's Raj Nair and Scott's Pizza Tours as they pie hop through top pizzerias in New York City.
Local artisanal cheeses, charcuterie, delicious cocktails and wood fired gourmet pizza: Morris East is the creative vision of Halifax native Jennie Dobbs, and it’s taking the city’s pizza upmarket.
It is rare that we get the incidental opportunity to share a Christmas story with you so fittingly in our December edition
As a store manager for Topper’s Pizza chain, Brandi Scovell did not find it all that strange to be asked to participate in a corporate training video for the franchise.
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.
Don Letendre, corporate chef at Neapolitan Famoso Pizzeri’s Vancouver location, shares his recipe for an inimitable, Korean-inspired sweet and salty pizza that should wake up taste buds.
Some pizza lovers insist on pepperoni or nothing at all. But many Canadian pizzerias aim to appeal to a more adventurous customer (including the avid foodie) and are seeking new ways to perk up carnivores’ palates.
A pizza menu wouldn’t be complete without featuring various side orders that your customers can purchase with their pizza.
How much do we love this dessert pizza?! It is hard to believe that a pizza with three toppings  can taste this complex and delicious.
Are you looking for a way to marry sweet and savoury?
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.
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.
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.
For three days in March, we at Canadian Pizza were fortunate to be embraced by some of the friendliest, savviest, most enthusiastic – OK, I’ll say it, most passionate – pizza industry people one could hope to meet.
Canadian Pizza is having a very big year.
Hello, all my fellow pizzaiolos! Let me say right off the oven, it’s GREAT to be back in this amazing business.

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