Trends
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
Cauliflower is the biggest thing to happen to pizza crusts since flour. Its bland flavour, colour and texture actually help position cauliflower to function as a chameleon in a recipe, shape-shifting to whatever taste profile is needed.
Chicago – Canadian full-service restaurants are seeing slightly less traffic and lower sales growth than they were two years ago, according to a new report from Technomic.
In the year ahead, the food-service landscape will evolve, driven by greater awareness of social and environmental responsibility and innovation in technology-enabled customer service, research firm Mintel said in a news release.
Orlando, FL – The $3.1-trillion global industry is relatively predictable in terms of growth (it mirrors that of population and inflation), but what was already one of the most complex businesses in the world is becoming even more so following the arrival of the Fourth Industrial Revolution. Restaurant consultants Aaron Allen & Associates outline the biggest challenges for restaurants in 2019 and beyond. | READ MORE
Canadians' interest in health continues to grow, boosting competition in the healthy food and beverage landscape, according to a report from research firm Technomic.
Glamlite Cosmetics has introduced a line of eye shadows evoking the colours of pizza.
A deliciously fresh pizza with warm baked dough, salty tomato sauce and gooey cheese is a delight for the senses. There are few foods that could satisfy me on a daily basis, but pizza is one of them. CNN looks at the addictive nature of pizza. | READ MORE
Toronto – Root-to-stem cooking, the plant-based movement and reduction of sugar are among the trends identified by Restaurants Canada in its recently released list.
Halifax – Just over half of respondents are willing to reduce their meat consumption, and one-third are willing to do in the next six months, according to a study looking at Canadians’ attitudes toward plant-based protein alternatives.
Toronto – The Canadian Pizza magazine Chef of the Year competition has seen many changes over the years.
Toronto – Restaurant's Canada's latest trade show and food event will highlight such topics as cannabis, vegan and plant-based menus, and waste-based cooking.
Do you do business with residents of the European Union? Does anyone from the EU come to your restaurant, follow you on social media or visit your website?
Having popular beverages on your menu can help grow your bottom line.

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