Montreal – In a bid to keep his employees from jumping ship, a Montreal restaurateur is sending the entire team on a weeklong trip to Cuba. CTV News reports. | READ MORE

Customer loyalty… This is what companies strive for, to create loyal customers. Some companies have earned a reputation that keeps bringing their customers back, again and again. How do they do it?

Customer service expert Shep Hyken lays out four steps your pizzeria can use to create a smoother customer experience. Read on.

It seems like we’re always recruiting more staff, mainly because the restaurant business is not a business of one.

Toronto – Over $1.5 trillion in business assets will be in play over the next decade, as nearly three quarters of small business owners intend to exit their business, according to a new survey by the Canadian Federation of Independent Business.

Las Vegas, NV – Strategies for offering safer food through chef education and contract negotiation were among the ideas offered up to attendees to the 13th annual Nation’s Restaurant News Food Safety Symposium. Nation's Restaurant News reports. | READ MORE

Montreal – The City of Montreal unveiled the details on Wednesday of its long-awaited plan to compensate merchants affected by major construction work. The Montreal Gazette reports. | READ MORE

Increasing your income is one of the first steps to expanding and growing your pizzeria. Some of these easy tips below can be done quickly to immediately improve your pizzeria’s sales and profitability, and these ideas can be applied with great ease. Don’t forget that these small changes can have a big impact on your budget.

A webinar will show you how your business can help safeguard its customers card data, brand and reputation by adopting some simple, yet effective, anti-skimming techniques and solutions.

Awards matter. Just ask your tire company. The Michelin tire company was launched in 1889 by two brothers from France. By 1900, France boasted a car population of less than 3,000 on the road.

Accounting is not an area where you want to cut corners.

Winnipeg – A popular Winnipeg restaurant chain says it has hired a human resources firm to review its policies after employees launched a public campaign alleging hostile working conditions and harassment. The Ottawa Citizen/Canadian Press. | READ MORE

The compact Bluewater Pro reverse-osmosis system feeds contaminant-free water into a dishwasher to prevent the risk of a cloudy haze forming and cut the need for harsh detergents.

Edmonton – Berg Chilling Systems is setting up shop in Edmonton to provide Western Canadian businesses a comprehensive range of industrial refrigeration services that includes natural and HFC-based solutions.

Toronto – Restaurants Canada and BlueRover Inc. are partnering to provide a food-delivery system to Canadian restaurants.

Fornoteca's Duetto self-cooking pizza oven, fuelled by propane and on four caster wheels, is designed with restaurant patios and catering jobs in mind.

Snag, an online marketplace for hourly jobs in the U.S., has begun offering its recruiting services to employers in Canada.

Red Bull, known for its energy drinks, launched a line of organic soft drinks in early June.

Prolon, a commercial melamine tableware company, recently showcased its new colours and heat-resistant Micropure technology at the National Restaurant Association Show in Chicago in May.

After a new look for your restaurant's decor? Ceilume's new decorative thermoformed panels may be used to create dramatic and affordable effects on ceilings and accent walls.

Midea's new FlashGriller combines three cooking technologies and an intuitive programmable control centre.

ComplianceMate showcased the eHACCP industry’s first LoRa-enabled temperature sensor at the National Restaurant Association Show in Chicago.

Paytronix Systems has added to its online ordering app new designed to give businesses more control over their mobile experience and to get their mobile apps up and running quickly and cost effectively.

The five-year mark is big for restaurants. That’s one reason The Catherwood and the Kiln threw a backyard party last spring to celebrate its milestone.

Pizza and bowling seem to go together. They are both fun, shareable experiences that are easily customizable. Bowlers can take their families, friends can join a league, folks young and old can enjoy a date night at the local lanes.

Justin Tanada, a sales trainer from Hamilton, Ont., loves pizza so much that he started an Instagram account dedicated to it. Known as Pizzatography the profile features photos and videos of pizza from all over the world.

The uniqueness of Maurizio Mascioli’s pizza has made his season-driven shop popular with locals and a must-do for visitors of Parry Sound, Ont., and surrounding area.

A beautifully prepared sweet treat is not only the perfect way to round out a pizza order, it can also boost sales significantly. We’re not talking about days-old packaged cookies here – we’re talking handcrafted goodies made fresh daily that will have customers spreading the word on your behalf.

If the people who work for you are excited about being there, it has a positive impact on the strength of your brand. Experiences are delivered by people – and your people are your brand, so you should want them to be in a good place. It’s great in theory but how does it look in practice?

When Marc Askenasi and Sam Hazan were kicking around a soccer ball together in the 1990s, they did not imagine teaming up in the pizza business.

Montreal – McGill Pizza of Montreal has been a student favourite since it was founded in the 1960s, and chef and owner Costa Deligiannis is making sure it keeps its nostalgic appeal. The McGill Tribune reports. | READ MORE

Most operators in the pizza business in Canada will tell you it’s hard to find – and keep – good staff. A good employee is like gold.

Wayne deGroot and Jocelyn Morwood-deGroot, the owners of Zen’Za Pizzeria in London, Ont., have been on a health and career journey and ended up right where they should be.

We forget sometimes that pizza is fun. It’s a sentiment not lost on Chip Foster, the Canadian fashion designer known for his premium jeans beloved by the likes of Robin Wright, Sarah Jessica Parker and Beyonce.

Hamilton, Ont. – Dairy consumption of around three servings per day is associated with lower rates of cardiovascular disease and death, compared to lower levels of consumption, according to a study led by a team of McMaster University researchers. | READ MORE

Belgium – If you bake a lot of sourdough bread, your hands might look like your loaves. Bacterially speaking, that is. The microbes found on bakers' hands mirror the microbes within their starters – the bubbly mix of yeast, bacteria and flour that's the soul of every loaf. NPR reports. | READ MORE

Verona, Italy – Veronafiere, a trade association in Italy, and the Hong Kong Trade Development Council have signed an agreement and launched an initiative specifically dedicated to olive oil called the World of Olive Oil.

Toronto – The Canadian pizza scene is different from any other. The Canadian Pizza Summit and Chef of the Year Competitions celebrates the tradition, diversity and passion of Canadian pizza. It is the only event in Canada dedicated to the art and business of making pizza.

Halloween is one of the busiest times of the year for the restaurant business given the fact that this day captivates children and adults alike.

Boston – Researchers at MIT have discovered a way to break uncooked spaghetti noodles in two in a breakthrough that could have implications far beyond the kitchen, according to the school. The Boston Globe reports. | READ MORE

This pizza was known as Chef’s Choice until chef Wayne deGroot and wife and business partner Jocelyn Morwood-deGroot learned the owner of the highrise where they live and work in London, Ont., loves the pizza.

Toronto chef Massimo Bruno shares his recipe for a popular street food that has its roots in Bari, Italy

Troy, OH – Hobart, a manufacturer of commercial food equipment has announced the winners of both a custom-painted mixer and a food processor.

Ottawa – Canadian mushroom growers produced 132,556 short tons of mushrooms in 2017, up 1.3 per cent from 2016, and the price of mushrooms rose by 2.8 per cent, says a report from Statistics Canada.

The Great Canadian Apple Bacon Cheddar Pizza celebrates Canada’s 150th birthday. This craveable pie won the Seasonal Pizza Challenge at the Canadian Pizza Show in 2017

A deliciously fresh pizza with warm baked dough, salty tomato sauce and gooey cheese is a delight for the senses. There are few foods that could satisfy me on a daily basis, but pizza is one of them. CNN looks at the addictive nature of pizza. | READ MORE

Toronto – Root-to-stem cooking, the plant-based movement and reduction of sugar are among the trends identified by Restaurants Canada in its recently released list.

Halifax – Just over half of respondents are willing to reduce their meat consumption, and one-third are willing to do in the next six months, according to a study looking at Canadians’ attitudes toward plant-based protein alternatives.

Toronto – The Canadian Pizza magazine Chef of the Year competition has seen many changes over the years.

Toronto – Restaurant's Canada's latest trade show and food event will highlight such topics as cannabis, vegan and plant-based menus, and waste-based cooking.

Do you do business with residents of the European Union? Does anyone from the EU come to your restaurant, follow you on social media or visit your website?

Having popular beverages on your menu can help grow your bottom line.

Generation Z, consisting of people aged 11-22, are looking for a healthy lifestyle, enjoy eating international foods and are open to digital learning through online videos and other sources, according to research from Mintel.

Lifestyle shifts such as older Gen Zers beginning post-secondary school and millennials starting families are having a significant impact on the foodservice industry, says a new report from research firm Technomic.

Vegan barbecue and snacking with beer are among four food and drink trends we can expect to see this summer, according to a new international report from Mintel. 

Toronto – While traditional meals such as lunch and dinner are by far the most likely occasions Canadian diners go out to eat, the country’s youngest consumers are driving interest in non-traditional times for dining out, according to new research from Mintel.