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MMMM d, yyyy |
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The Canadian Federation of Independent Business and MasterCard have announced a partnership that gives members access to competitive transaction rates and lowers their cost of acceptance.
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The president of Iceland recently said he was opposed to pineapple on pizza and that if he could he would ban it as a pizza topping. Sam Panopoulos, 83, of London, Ont., who is credited with inventing Hawaiian pizza, reacts to the statement in an interview with CBC News.
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Lovers of Italian olive oil are in for some sticker shock this year, with prices due to jump by as much as 20 per cent. CNBC and Associated Press report.
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Famoso Inc. is promoting a new brand identity and mission to create social gathering spaces in part by focusing on table service. All franchises moving forward will be known as Famoso Pizzeria + Bar.
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All-gender washrooms have become increasingly common at Canadian university campuses, schools and private businesses. For restaurants and bars facing conflicting regulations and potentially expensive renovations, the issue of ensuring public washrooms are a safe haven for everyone can prove tricky. The Globe and Mail reports.
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Here is the manual you need to cash in on this highly profitable segment of the food service industry.
This book is a comprehensive and detailed study of the business side of the restaurant. This superb manual should be studied by anyone investigating the opportunities of opening a pizza or sub restaurant.
It will arm you with everything you need including sample business forms, leases, and contracts; worksheets and checklists for planning, opening, and running day-to-day operations; sample menus; inventory lists; plans and layouts; and dozens of other valuable, time-saving tools of the trade that no restaurant entrepreneur should be without.
>> Buy now |
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For a growing group of your customers, personal values – such as environmental concerns – are more important than personal benefits such as cost or convenience. Canadian Pizza checked in with restaurant sustainability experts and a LEAF-certified Calgary pizzeria on the challenges and payoffs of going green.
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Are your customers tired of the same old vegetable toppings on your menu? Maybe they are asking for something new or a variation of something old? Perhaps they’d like something with a bit more flavour? In the latest issue of Canadian Pizza, Pizza Chef columnist Diana Cline has fresh tips on how to jazz up veggies on your pie.
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Feb. 26, 2017
Location: Enercare Centre, Toronto, ON
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