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10 top pizza stories from 2021


PHOTO COURTESY MAURIZIO MASCIOLI

Where did 2021 go? It was a year of uncertainty, setbacks, creativity and success. Here we look back on some of our best features from this year of fluctuation:

The Pizza Chef: How much should a pizza cost?

Pizza Chef Diana Cline took us back to math class to help operators understand where your food costs should be so that you can offer a couple of coupons (not 2 for 1), still cover all your costs and even bring home the bacon.

Creating something from nothing

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From dough ball to focaccia bread, focaccia bun to sandwich bun, dough ball to calzone – award-winning chef and successful operator Maurizio Mascioli showed us how to increase profits and give customers variety, with minimal food costs.

Professional Pizza Roundtable: Managing your pizza team

Our first video roundtable discussion tackled finding and keeping good employees, training them effectively and developing them as ambassadors for your pizzeria. Sean Milks of Gabriel Pizza, Diana Cline of Diana’s Cucina and Lounge, and Karen Horton of Patrice & Associates shared their experience and solid advice.

Restaurant technology post-COVID

Technology can help you operate, market and communicate with customers, but is the ROI there? Michelle Brisebois explored this question in depth and shared a practical approach.

Alimo’s Pizzeria named Pizzeria of the Year!

We named our first Pizzeria of the Year, Alimo’s Pizzeria of Slave Lake, Alta., a business with heart that exemplifies what’s special about family pizzerias in Canada.

Creative in the community

In 2021 we needed good news stories more than ever. In June we celebrated 26 Canadian pizzerias innovating and doing good in their neighbourhood.

Pandemic pizzeria expansions

Amid another challenging year, a handful of pizzerias have expanded during the pandemic, adding locations even as restaurants in other segments of the industry close. Learn how they did it!

Be Insta-worthy!

Do you really need to add one more thing to your plate? If that one thing is establishing a robust and engaging social media presence, then the answer is yes. Andrew Hind shared tips from successful operators and experts for building your pizza brand on social media.

Implementing effective systems for your small pizzeria

Our columnist Diane Chiasson gave us three sets of checklists to help your staff do their jobs faster and easier in every situation you encounter from day to day.

Watch the Canadian Pizza Summit 2022 sessions

Operators across Canada made the most of one Monday in October by tuning in to the Virtual Canadian Pizza Summit to listen in on a cross-country check-in, a chat with our Pizzeria of the Year and a suspenseful announcement of our winning pizza recipe! View the sessions here!

2022 promises to be full of change and with that change, opportunity. Canadian Pizza will keep bringing you the latest news and developments that impact your livelihood and profiles of interesting pizza business you’ll be inspired by and relate to. Watch for:

  • Cross-country virtual pizza tour!
  • Primer for new operators!
  • Canadian Pizza Summit West in June!
  • Canadian Pizza Summit East in October!
  • More surprises!