A customer's complaint may not be your fault, but it is an opportunity for your business to shine, writes customer service expert Shep Hyken.

Canada has completed an overhaul of its trademark legislation, harmonizing with other countries to make it easier for you to protect your company’s image worldwide. New regulations will come into effect on June 17, 2019. The Canadian Federation of Independent Business explains what these changes mean for your business. | READ MORE

If you want to increase your pizzeria sales, try the following quick techniques.

New tax incentives will affect the Capital Cost Allowance and will allow your business to write off a larger share of costs in the year an investment is made, says the Canadian Federation of Independent Business. They apply to property and equipment acquired after Nov. 20, 2018, and will be phased out starting in 2023. | READ MORE

In the last issue, I wrote about elements to consider when starting up a new pizzeria. Here we continue the overview with a look at managing profits and losses, choosing equipment and getting involved in your community.

When it comes to food, many people think the most important sense is taste. After all, a meal that we savour and indulge in is the goal of every dining experience.

Leawood, KS – Online and mobile food ordering provider Menufy and point-of-sale system provider SpeedLine Solutions have launched an integrated system to help pizzeria operators grow their off-premise order volume.

Toronto – McDonald's has launched a one-day virtual hiring event that will allow job seekers to instantly apply for a career at McDonald's restaurants through the Snapchat app.

Vancouver, B.C. – A Canadian manufacturer is launching a three-wheeled, single-seat electric car that can do last-mile delivery for pizza chains and other delivery-focused businesses. Yahoo Finance reports. | READ MORE

When it comes to taking care of customers, sometimes people go a little further than expected, writes customer service expert Shep Hyken.

Wanting to start your own pizzeria? Fantastic! This article will discuss key elements to help guide you in your journey.

The Canadian Federation of Independent Business recently hosted a free webinar on how small businesses can pay bills and get paid more efficiently. The emphasis was on how Interac e-Transfers work and their benefits for businesses.

Seapoint Farms has launched two varieties of gluten-free low-carb and grain-free edamame-based rice alternatives: Riced Edamame and Riced Medley with edamame, cauliflower and sweet potato.

A new vegan pizza recipe book provides everything you need to know to create delicious, healthy pizza without any meat or dairy products.

Montreal – Lallemand Baking has introduced Lal^Ferm as the new brand name and packaging for its Eagle brand fresh bakers yeast in North America.

All-Clad Canada is introducing a D3 Stainless Ovenware collection featuring seven new durable and versatile ovenware pieces that feature the brand’s three-ply bonded technology.

An interactive, on-premise, self-service beer and wine experience from iPourIt is promoting consumer choice and sampling.

Meatheads Snack Company has a line of pizza-inspired jerky products that may increase your front counter sales.

LloydPans has introduced a line of pizza al taglio pans.

A system that uses induction to deliver hot food holding and precise temperature control in a waterless well has won an award from the National Restaurant Association.

Tuscanini Foods has introduced two flavours of sparkling Italian soft drinks that bring the taste of Italy to North America in what the company promises to be a "truly authentic Italian experience."

Vollrath Company has introduced a line of high-quality food delivery and transport bags that extend delivery range and help provide a restaurant-quality experience for customers at home.

Hostme and Lightspeed POS will integrate their technologies to help restaurateurs streamline their operations.

People looking for home-cooked Italian fare in Cambridge, Ont., can find the real deal tucked away in a plaza near the workaday industrial area of the city.

Giuseppe Cortinovis never fails to surprise me. In the past, our Traditional Chef of the Year has wowed me with his dough experimentation, amazed me with his travels around the world in search of ideas and impressed me with his capacity to learn.

Milan, Italy – Gino Sorbillo is an enthusiastic and very successful pizza maker (with various pizzerias in Naples, Milan and New York and one about to open in Rome) who is keen to get his ideas across.

Forget Santa. We all know the holidays are about spending time with loved ones, showing kindness to others and sharing delicious food. I spoke with three pizza professionals who are helping unite their communities by making creative, delicious pizzas and serving them with love.

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.

Last year's Canadian Pizza Summit and Chef of the Year Competitions saw many great pizza moments. Here are a few – to whet your appetite for the next Summit on Oct. 21.

Las Vegas, NV – Canadian Pizza Chef of the Year Giuseppe Cortinovis, of Ignite Pizzeria in Vancouver, talks about his winning pizza and why he likes to compete. 

Las Vegas, NV – Canadian Pizza Chef of the Year Dean Litster, of Armando's Pizza in Windsor, Ont., talks about his winning pizza and why he likes to compete. 

Summer's coming! Here are tips for matching liquor with fruit to create delicious fruit cocktails, courtesy the Joey Restaurants.

Considering opening a bakery café or adding house-made desserts to your menu? Looking to learn new baking skills to enhance your pizza dough? The new Artisan Baking Expo, held in conjunction with the International Pizza Expo, was the place to pursue those aspirations.

Sofia Butera, owner of Il Sorriso Cafe & Pizzeria in Niagara Falls, Ont., since 2010, has a pizza on her menu called Fragoni (also pronounced Fraguni). It’s a light version of the pizza rustica loved by many of Italian heritage and traditionally enjoyed – hot or cold – by so many at Easter and on other family occasions.

Sofia Butera, owner of Il Sorriso Cafe & Pizzeria in Niagara Falls, Ont., has a pizza on her menu called Fragoni (also sometimes pronounced Fraguni). It’s a version of the pizza rustica loved by many of Italian heritage and traditionally enjoyed – hot or cold – by so many at Easter and other family occasions.

Do you build your pizzas with the cheese on the top of the toppings, or do you put the cheese on the bottom, meaning, underneath the toppings? What's the difference? Is there a difference?

Edmonton – Cheese’s high fat content has made it a dietary culprit in the minds of many people, but a new University of Alberta study suggests it helps control blood sugar levels. | READ MORE

In celebration of Pi day on March 14, Lagostina cookware has shared a recipe developed by its corporate chef for mushroom and sausage pizza (including the dough).

I hope you had a nice holiday season and found a way to have some time off and away from your business.

Sault Ste. Marie, Ont. – City officials in Sault Ste. Marie, Ont., have their eyes on an asphalt-compacting technology that could eliminate small cracks that lead to potholes. Soo Today reports. | READ MORE

Restaurants Canada recently hosted a webinar on search trends and how restaurant operators can attract more diners by using relatively simple strategies.

Montreal, renowned for its creativity and cultural diversity, is now home to a growing number of pizzerias for all tastes.

Alot of Canadians are interested eating at home more often. I know this for three reasons. First, research reports have been predicting this trend, which goes hand in hand with tough economic times. When money is tight, people tend to hunker down with family and scale down their spending until the economy improves.

Chicago – A new report suggests the growing popularity of alternative proteins will increasingly overshadow beef and pork for health-conscious Canadians.

Younger Canadians appear to be eating cheese less often, a trend that could hamper the growth of cheese sales and consumption in Canada, says research company Mintel.

Turlock, CA – Interest in Eastern Mediterranean ingredients such as chickpeas, peppers, eggplant, mint, lemon and yogurt, is on the rise, according to a white paper by herb producer SupHerb Farms and research firm Technomic.

Retailers are in direct competition with restaurants for people wanting quick meal options, Technomic suggests in a new consumer trend report.

Anaheim, CA – The Pizza Press, a pizza chain out of California, has debuted the 'Extra Stinky Foodbeast' Pizza, featuring two cloves of roasted garlic, in partnership with digital publisher Foodbeast, The Anaheim Hotel and tourism organization Visit Anaheim.

Generation Z customers are just beginning to make their mark on dining out and eating trends and their top demand is for portability, suggests research by The NPD Group.

Nearly half of Canadian who buy better-for-you snacks feel that it is healthier to snack throughout the day than to eat three large meals, according to new research from data firm Mintel.

A growing number of pizzerias are baking a version of Detroit's crispy, cheese-crusted deep-dish pizza. Esquire magazine looks at how several U.S. shops are both paying tribute to the style and making it their own. | READ MORE

Orlando, FL – New restaurant formats such as virtual kitchens and food halls are popping up to meet consumers’ changing appetites. Consulting firm Aaron Allen & Associates tracks 10 of these formats and considers the wider implications for restaurants. | READ MORE