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5 for fall: tips for making the most of the season at your pizzeria


Rocky Mountain Flatbread’s Farmers Market pizza features rotating seasonal vegetables. The beets, radishes and butternut squash and chives seen on this version were grown in the company’s greenhouse in its back parking lot, says co-owner Suzanne Fielden. Photo courtesy Rocky Mountain Flatbread
It might be an occupational hazard as your editor, but I measure the year in apple pies and squash (fall); turkey, cranberry stuffing and Irish cream (winter); asparagus anything (spring); and strawberries, corn, blueberries and peaches (in that order) in summer.
 
And I, like many, am a sucker for those specials that happen like clockwork year from year to year. The anticipation motivates me and the repetition every year comforts me.

Here are five articles designed to open you up to the possibilities of the season!

Pizza for all seasons: From the Editor

Making dough with Diane: Use autumn’s fresh vegetables to harvest new recipes

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Seasonal limited-time offers motivate customers to buy: report

Back to your roots

Making dough with Diane: 7 ways to scare up Halloween business