Trends
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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