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Enter the Great Pizza Box Fold-Off! | Terroir Symposium highlightsSeptember 17, 2020Virtual Pizza Summit Oct. 19 | Mailer offer can boost local trafficSeptember 3, 2020Exploring ghost kitchens | Pepperoni shortage in U.S.August 20, 2020Effective menus | Contact tracing for diners | Sales slowly reboundingAugust 7, 2020B.C. restaurants tighten rules | Call for masks grows | Cheese culture helps control browningJuly 23, 2020Freshslice donates to Black Lives Matter | Panzerotti primerJuly 9, 2020Customers cautious to return to restaurants | ‘Pizza al padellino’ workshopJune 25, 2020Pizzerias being Good Neighbours | Delivery co-operative?June 11, 2020Floating pizzeria | B.C. guides restaurants to phase 2 of restartMay 28, 2020Operators wrap in roundtable | Reopening considerationsMay 14, 2020Pizzerias coping with COVID-19 | Rent relief for restaurantsApril 30, 2020How is COVID-19 affecting your pizza business? | #TakeoutDay becomes a thingApril 16, 2020Financial help for businesses hit hard by COVID-19 | Topper’s feeds Ontario food banks and first respondersApril 2, 2020COVID-19 updates | Six great Canadian pizzasMarch 19, 2020Canadian Pizza magazine turns 25! | Teen entrepreneur buys pizzeriaMarch 5, 2020Chef of the Year – Traditional | Podcast: Social marketing and pizza trendsFebruary 20, 2020How to balance flavours | California Pizza Kitchen comes to CanadaFebruary 6, 2020Video: Pizza Summit highlights! | Il Paesano celebrates 60 yearsJanuary 23, 2020Happy New Year! A look back . . . and forward!January 9, 2020Canadian Pizza Podcast | Quebec pizzeria firesDecember 19, 2019Q-and-A with Capra | Delivery debit-card scam hits Kitchener, Ont.December 5, 2019Former Chef of the Year to teach deep-dish class | Expo discountNovember 21, 2019Signature pizzas from across Canada | Module helps restaurants respond quickly to negative commentsNovember 7, 2019Pizza Summit highlights | Pondering third-partyOctober 24, 2019Alberta firefighters send pizzas to Texas | How to delegateOctober 10, 2019Primal Pasta in Saskatoon | Selling alcohol for off-premise consumptionSeptember 26, 2019Chef of the Year competitors announced | Famoso adds thick-crustSeptember 12, 2019Updating your menu | 7-Eleven Canada launches ‘Beyond Meat Pizza’August 29, 2019Focus on staffing | Profitable schedulingAugust 15, 2019Profile of 850 Degrees pizzeria | Delivery fraud in TorontoAugust 1, 2019Blaze to launch keto crust | Parmigiano Reggiano infoJuly 18, 2019Meet the chef and ref! | Famoso to expand in OntarioJuly 4, 2019Focus on Chef of the Year | Mystery Ingredient ChallengeJune 20, 2019Digital edition to highlight pizza trends | Montreal’s pizza sceneJune 6, 2019Focus on cheese | Iconic pizzeria set to reopen after fireMay 23, 2019Photographing pizza | Chef of the Year runners-upMay 9, 2019Meet the Deans! | New competition at Canadian Pizza SummitApril 25, 2019Canadian Pizza Podcast | Topper’s peck of pickle pizzasApril 11, 2019Pizza trends | What’s new in breadMarch 28, 2019Canadian Pizza survey results | Pizza Expo highlightsMarch 14, 2019Amici Restaurant touts authentic | RC Show highlightsFebruary 28, 2019Meet our Chef of the Year, Traditional! | Mother’s closes last shopFebruary 14, 2019Ghost kitchens disrupt delivery | New food guide downplays dairyJanuary 31, 2019Reducing your pizza’s gum line | Canadians send pizza to U.S. in solidarityJanuary 17, 2019Cannabis edibles to become legal | Catering tipsJanuary 3, 2019Christmas at the pizzeria | Pizza vending machine launchesDecember 20, 2018Pizzeria a village hub | Foodtastic buys Enoteca Monza Pizzeria RestaurantsDecember 6, 2018Kitchen layout | Montreal bans new wood ovens in some boroughsNovember 22, 2018How to delight customers | Pizza Community Week!November 9, 2018Two top pizza chefs crowned | Operator takes pizza 362 km to hospiceOctober 25, 2018Judges, competitors announced | Pizza and bowlingOctober 11, 2018Trans fat ban in force | Focus on deliverySeptember 27, 2018Summit schedule is up! | Tough year for restaurants: associationSeptember 13, 2018Seeking traditional pizza makers | Health: Stretching from prep to pieAugust 30, 2018Primer on franchising | Two Chefs of the Year!August 14, 2018Exclusive millennial pizza survey | Beverage trendsAugust 2, 2018Video: Tour Canadian Pizza Summit’s new digs | Vaughan Pizza Fest highlightsJuly 19, 2018Lease renewal do’s and don’ts | Share your stories of pizza and community!July 5, 2018Canadian Pizza Summit has new digs | ‘Pizzatography’ profileJune 21, 2018Canadian chefs name top food trends | Pi Co. profileJune 7, 2018Canadian Pizza Summit | Building a team that caresMay 24, 2018Webinar for pizzerias | Register for Chef of the Year!May 10, 2018Pineapple pizza recipe | Tech tools can offset slow restaurants sales: reportApril 26, 2018Chef of the Year | N.S. pizzeria makes big out-of-town deliveryMarch 1, 2018Valentine’s pizza supports cardiac care | Trends: Disruptive dinersFebruary 14, 2018Quebec restaurants face labour shortage | Edmonton’s Buco expandsFebruary 1, 2018Blaze Pizza to expand | Comping best practicesJanuary 18, 201810 notable pizza stories from 2017 | Three ways to meet customer demandsJanuary 4, 2018Restaurant spending to rise | Neapolitan pizza gets heritage statusDecember 21, 2017Franco Pepe pizza demo | Indie pizzeria franchise network launchedDecember 7, 2017Pizza and apple pie | Managing traffic and salesNovember 23, 2017Hiring checklist | Pizza edNovember 9, 2017Canadian Pizza Show recap | Pizzeria workflowOctober 26, 2017Pizza makers: compete with your specialty pie! | Newfoundland pizzeria shocked by mural outrageOctober 5, 2017Pizza-making competition deadline Sept. 30 | Canadians not big on restaurant apps: surveySeptember 21, 2017BP shares marketing strategy | Kitchen equipment available on Canada-specific websiteSeptember 7, 2017Sheeter Beater Challenge new at pizza show | Pizzeria helps B.C. fire evacueesAugust 24, 2017Market Your Pizzeria Week! | Burger consumption rebounds in CanadaAugust 10, 2017P.E.I. food sales improve but still face hurdles | Seven tempting summer pizzasJuly 27, 2017Three pizzerias help their communities | 100% Canadian EVOO biz opensJuly 13, 2017Pioneering Canadian pizzerias | Freshening your menuJune 29, 2017Canada 150 pizza marketing tips | Deep-dish desiresJune 15, 2017Domino's franchisee cancer fundraiser raises $26K | Five fab pizzasJune 1, 2017Food smoking 101 for pizza | Minimum wage concernsMay 18, 2017Who will sell European cheese in Canada? | Wild blueberry pizzaApril 20, 2017Pizza Expo highlights | Local restaurants shine in OpenTable listApril 6, 2017Restaurant show wrap-up | Outlook for Canadian food servicesMarch 9, 2017Olive oil prices to rise sharply | Should your pizzeria go green?February 23, 2017Pizzeria event ideas | Pizza Pizza chicken raised without antibioticsJanuary 26, 201710 tips for negotiating commercial leases | VIDEO: 2016 Canadian Pizza Show Chef of the Year competition December 16, 2016Red Tomato Pies puts customers first | Pizza and beer delivery modelDecember 1, 2016Red Tomato Pies puts customers first | Pizza and beer delivery modelNovember 17, 2016Canadian Pizza Show marketing tips | Chef demos celebrate Italian designationsNovember 3, 2016G-free veggie pizza prevails at Canadian Pizza Show | Facebook pizza orderingOctober 20, 2016Inspired sides | Pizza makers from across Canada to vie for Chef of the YearOctober 6, 2016Calling all pizza makers! | Consistent isn’t boringSeptember 22, 2016Here come the judges! | Misleading menu claimsSeptember 8, 2016Return on technology | Junior Chef of the Year to compete in Pizza NapoletanaAugust 25, 2016Is your pizzeria getting ‘Uberfied’? | ‘Digital Door’ to your menu a win-win, NPD saysJuly 14, 2016Rethinking delivery | Wood-burning stove emissions studiedJune 30, 2016Top 10 reasons to bring it to Chef of the Year | VIDEO: Panzerotti vs. calzoneJune 16, 2016Canadian Pizza Show panellists | Toronto pizza icon closesJune 2, 2016Napoletana division, panellists for Canadian Pizza Show | Mealworm flourMay 19, 2016Menu calorie count debate | Toronto event to highlight 'Made in Italy' productsApril 21, 2016