Toronto – Zane Caplansky is taking his Toronto deli national, selling a brand-new franchise concept across the country. The price of entry: $350,000 to $500,000 per franchise, depending on whether the restaurant is a new build. The Globe and Mail reports. | READ MORE
Owen Sound, Ont. – A restaurant with a no-tip policy owes money to it suppliers and has utility bills on top of that which threaten its survival, but restaurateur Gary Murphy sees the positive. The Owen Sound Sun Times reports. | READ MORE
Toronto – Safe Food Canada recently announced the findings of its first research project, which looks at the current state of food safety culture in Canada and explores how food businesses invest in food safety training.
Toronto – YourNurse is a new service that provides physical and mental health services for employees while having a single-point of contact and transparency for employers.
Here are five tips from marketing expert Marc Gordon on how to respond to reviews of your business.
Mississauga, Ont. – Poor customer service can cost a restaurant up to $5,000 in potential revenue for the customer who leaves unsatisfied, foodservice consultant Jeff Dover explains from the Canadian Pizza Show, held last fall.
Like you, there are times in my work when emails and texts aren’t efficient and I actually need to phone someone and have a real conversation.
With the very challenging economy and increased competition among restaurants, it is more important than ever to get your new pizzeria or new location noticed.
One of the most challenging things about running a successful restaurant is controlling your costs and maintaining profitability.
Mississauga, Ont. – Sights and sounds of the Canadian Pizza Show 2015. Canadian Pizza's newest columnist Giorgio Taverniti suggests testing the waters of social media by sharing interesting content and Great Pizza Box Fold-Off champ Breanna Gray brings down the house in the final fold-off.
Toronto – Uber recently launched a new food-ordering app in Toronto that is designed to deliver food quickly and efficiently and let customers track its progress. Wired reports. | READ MORE
Mississauga – Dave Ostrander, known by many The Pizza Doctor, talked about the importance of being not just pizza-driven but numbers-driven at the 2015 Canadian Pizza Show.
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.
At the Restaurants Canada Show in Toronto in March, Montreal-based Rose Hill Foods presented the media with a selection of bites to showcase some of its sauces and seasonings.
The Cupido hot plate is an innovative thermal plate for foods, is designed to maintain a pizza's heat and flavour for 30 minutes.
The new model BMIH-9SQ dough divider from Dutchess Bakers’ Machinery will divide nine pieces of dough into a square shape in weights that will make most pizza and bread products.
Globe Food Equipment Company of Dayton, Ohio, recently introduced a line of gas floor fryers to their cooking line.
American Metalcraft has a new Melamine Naturals Collection of serving boards that look like wood but are made of durable, washable, stain- and oil-resistant melamine.
Mérieux NutriSciences recently developed a method to help food players fight against olive oil adulteration.
A new illuminated cash drawer is addressing the problem of conducting cash transactions in low-light environments.
All-Clad’s kitchen scale is designed with a silicone ring around the base for sturdiness and an LCD screen for easy reading.
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
Last October, Fernando D’Agostino did himself and his boss proud, putting together a signature pie that landed him in third place at the Canadian Pizza Chef of the Year competition sponsored by Saputo Foodservice and Moretti Forni.
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
Winnipeg – Diana Cline, owner of Diana's Cucina and Lounge in Winnipeg, two-time Canadian Pizza Chef of the Year, consultant and winner of several international accolades, demonstrates how to hand slap the perfect pizza crust.
Customizable, adaptable and – perhaps most importantly – delicious, a mezzo mezzo board is an indispensible part of any social gathering. Desiree Sardo of Sardo Foods in Bolton, Ont., provides tips on how to build an interesting charcuterie and antipasto display.
Salinas, CA – California oven manufacturer Forno Bravo has updated the Intertek certification in Canada of its wood- and gas-burning commercial pizza ovens and wood-burning residential pizza ovens.
Halifax – Two students at Mount Saint Vincent University in Halifax have developed an allergen-free pizza flour that contains 25 per cent pulses and is scalable for commercial pizzerias.
Try this technique for making these cute pizza roses, courtesy FoodBeast.com.
Ottawa – It's early days, but both Health Canada's food directorate and the U.S. Food and Drug Administration have given the green light to development of a variety of canary seed made for human consumption. CBC News reports. | READ MORE
Naples, Italy – Pizza Quest with Peter Reinhart presents one of a series of "Master Class" videos from Peppe Miele. In this segment, Miele demonstrates how to make a Margherita pizza mentions that the official Vera Pizza Napoletana (VPN) Margherita is supposed to use a sprinkle of only pecorino (sheep's milk) cheese, even though most places now use mostly Parmesan.
Toronto – I hadn’t been in a classroom in years when Alice Rovere invited me to check out a traditional pizza workshop at the School of Italian Pizza in Toronto. With still so much to learn about the craft and business of pizza, I was more than happy to hit the books.
Calgary – After four years in business supplying Calgary restaurants and retail shops, fior de latte cheese company White Gold has moved to a larger location, signed a contract with the new Blaze Pizza and decided expand its product lines. John Gilchrist reports for The Calgary Herald. | READ MORE
Vancouver – Giuseppe Cortinovis, runner-up in the Canadian Pizza Chef of the Year competition, shares his experience working with einkorn flour to produce his celebrated G-Style (that's "G" for Giuseppe) pie.
Seattle, WA – U.S. fast-casual chain MOD Pizza will partner with King Arthur Flour Company to use the company's non-GMO flour in all of its pizza dough.
Canadian Pizza magazine’s annual pizza party, held Oct. 19 at the International Centre in Mississauga, Ont., provided a trifecta of attractions: a trade show tailored to the pizza industry, an educational program aimed squarely at helping operators thrive and a competition stage that delivered on excitement.
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.
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.
Running a pizzeria in Canada today is as challenging as ever.
Innovative pizza chefs across Canada are letting their creativity shine as they experiment with colour-enhancing ingredients, nutrient-packed seeds, flavourful herbs and flour born of ancient grains.
Toronto – Some of the major trends predicted for 2016 aren't so much about the food we eat but about how we get it and how, and how much, we pay for it, CBC News reports. | READ MORE
Washington – Locally grown produce, natural ingredients and chef-driven fast-casual concepts are among trends pinpointed by the National Restaurant Association in its latest forecast.
Vancouver – German pizza, or flammkuchen, is being cooked up at the Vancouver Christmas Market and its giving the better-known Italian kind a run for its money. CBC News reports. | READ MORE
New York – PETA has been working with businesses to expand their meat- and dairy-free options, and now there are 37 chains with locations in Canada and the United States that offer vegan-friendly pizzas. The Huffington Post reports. | READ MORE

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