The recent burst of sunshine seems to have put consumers in a better mood, specifically a more-inclined-to-spend-money sentiment.
News reports have been flying for a little while about Let’s Pizza, the vending machine in Italy that dispenses pizza. Are we that pressed for time as a society that we need “push-button” pizza?
It was nice to see not only the Canadian representation at The International Pizza Expo that wrapped up in Las Vegas on March 12, but the American interest in our marketplace.
Between the snow and the economy, it’s been a long winter of gloomy forecasts. Spring is just around the corner, and the trade shows that are coming with it could be just the energy boost needed to feel like business is humming again.
Sept. 22, 2008 – I was abruptly awakened and told, “The house is on fire. Go outside!” As I ran out of my bedroom and into the hall my socks slipped on the polished oak floor. A guiding hand helped me keep my footing and a frantic voice urged, “Hurry!  Hurry!”
Sept. 22, 2008 – Canadian Pizza Magazine's regular contributor and two-time Pizza Chef of the Year, Diana Coutu, is making a return visit to the American Institute of Baking as a guest lecturer. Coutu will be presenting at the AIB's upcoming Practical Pizza Production course at their Manhattan, KS facility.
The 17th annual World Pizza Championship games were held in Salsomaggiore, Italy once again this past April.
How many teams does your company send to a trade show? Unless you work for the very largest of Fortune 500 companies, the answer is probably one.   
Behavioural science is something that most restaurants know all too well … even if they don’t think they do.
Pausing after taking a sip of his gourmet coffee, Marc Albanese reflects a little on the question. It’s a fairly typical weekday morning at his Burlington café; the aroma of fresh brewed coffee, today with hints of Old World Europe mixing with the inviting fragrance of fresh-baked bread.
Pizza Pizza is rolling out a new menu item featuring four oven-toasted baguette selections in a move to increase its slice of the growing Canadian sandwich market.
Without question, we Canadians are getting more sophisticated in our tastes.
On the foundation of a century-old Italian bread dough recipe, Keith Toppazzini is hoping to build the next level of success for his Ontario-based Topper’s Pizza.
The winners of the first ever North American Foodservice Grand Prix New Product Awards™ were announced this past January in Washington, D.C.
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