Tools of the Trade
Here are the answers to Michelle Brisebois' Marketing Insights trivia:
Spicing up pizza toppings with ethnic influences was a noticeable trend from ingredient exhibitors at this year’s Canadian Pizza Show, but it was simplicity that won over the judges in the Canadian Pizza magazine Chef of the Year competition, which saw a repeat champion showcasing a very modern-world pie.
I’ve had the honour and privilege of judging for the International Pizza Challenge and finals at the annual Pizza Expo in Las Vegas, and I’ve also judged in Italy and France. I’m often asked about how a pizza is evaluated. While most competitions have their own distinct rules, after years of experience, I’ve incorporated my own methods into the guidelines for each event.
Charlottetown – An entrepreneur in Prince Edward Island has developed a fry-cutting machine that can cut 23 kilograms, or 50 pounds, of potatoes in less than a minute. CBC News reports. | READ MORE
Salinas, CA – California oven manufacturer Forno Bravo has updated the Intertek certification in Canada of its wood- and gas-burning commercial pizza ovens and wood-burning residential pizza ovens.
Canadian Pizza magazine’s annual pizza party, held Oct. 19 at the International Centre in Mississauga, Ont., provided a trifecta of attractions: a trade show tailored to the pizza industry, an educational program aimed squarely at helping operators thrive and a competition stage that delivered on excitement.
Toronto – A car that allows customers to order food from a restaurant through an integrated tablet is on display at Roy Thomson Hall in Toronto. The Globe and Mail reports. | READ MORE
The food truck phenomenon that travelled through the United States has made its mark on Canada. Larger cities like Vancouver, Hamilton, Calgary, Ottawa and Toronto are filled with gourmet food trucks and mobile eateries, and the trend is still making its way across the country. Over the last year, New Brunswickers have had the chance to see what the hype is about thanks to Pizza del Fuego, a travelling wood-fired pizzeria owned and operated by Natasha Miller and Cody Pendleton. Pizza del Fuego is a popular staple in farmers markets across the province. Canadian Pizza spoke to Miller about the inspiration behind the business, and some of the trials and tribulations of owning a mobile eatery.
December 9, 2011 - With a staggering seven per cent average rise in food cost in 2011, restaurant operators are being more cautious than ever about managing inventory. Inventory software helps restaurant operators pinpoint problems such as over-portioning, waste, and theft. The resulting impact on food cost—and bottom-line profitability—can be significant.
The battle of the barbecue has begun, and with it, a season of pizza promotions complemented or inspired by its very foe.
Cleaning the gas grill is probably not the most enjoyable activity barbecue owners face each spring season, but it’s a task that must be done.
Last year, I went to an intense, four-day operations boot camp in Las Vegas, conducted by David Scott Peters of Smile Button Enterprises.
The NHL playoffs have arrived, BBQ’s are getting cleaned, Nascar is burning up the tracks and spring is finally here.
Top 10 reasons to compete in the Canadian Pizza Chef of the Year competitionsMississauga, Ont. – In case you were wondering why you…
B.C. business makes 100% Canadian EVOOSalt Spring Island, B.C. – A farm on Salt Spring…
Tips for avoiding an e. coli infection from flourConsumer Reports offers food safety tips on handling flour in…
17 summer pizza recipesSan Francisco, CA – These 17 bright and beautiful pizza…
Blaze Pizza touted as fastest-growing restaurant chain everPasadena, CA – After opening its 200th location in four…
July 25-28, 2017
Canadian Pizza Show
October 16, 2017
Pizza & Pasta Northeast
October 17-18, 2017
Host Milano equipment, coffee and food exhibition
October 20-24, 2017
Canadian Food & Drink Summit 2017
December 5-6, 2017
International Pizza Expo
March 20-22, 2018