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Some Canadian small business owners and stakeholders fear new workplace changes will only make operating their businesses more challenging, which could lead to layoffs and fewer employees. CBC News reports.
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Following a successful test pilot in Florida, McDonald’s has expanded its delivery program through UberEats to several new markets, the company said. Nation's Restaurant News reports.
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Famoso Neapolitan Pizzeria has added breakfast and prawn pizzas to its summer menu and introduced a Moscow Mule on the beverage side.
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Millennials are giving higher than average brand equity points to coffee and quick-service, casual dining and chicken restaurants, according to new U.S. research from The Harris Poll, which names Papa John's Pizza, Blaze Pizza, Pizza Hut and Marco's Pizza top pizza chain brands of the year.
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Restaurant chain Freshii, which markets itself as a healthy alternative to fast food does not post calories on its menu boards, flouting Ontario law. CBC News reports.
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Small businesses in Canada are not leveraging the power of online payment and ecommerce tools, according to a new study by PayPal Canada. BetaKit reports.
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This year we have mini sessions: “10 Ways to Boost Your Average Cheque” and “Exploring Regional Pizza.” New on the competition side are the Seasonal Pizza Challenge, a fun competition to highlight holiday-themed pizzas from across Canada, and a Chef of the Year Traditional division, with Traditional and Open division winners squaring off in an exciting showdown! Plus: new products galore on the trade show floor, box folding and more. Be there to meet your pizza community on Oct. 16!
The Canadian Pizza Show is presented by Canadian Pizza and show sponsors Saputo Foodservice (Diamond) and Marsal Pizza Ovens (Gold). Sponsors for the Chef of the Year competitions are Saputo Foodservice, Moretti Forni, Ardent Mills and Escalon Premier Brands.
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Canadian Pizza Chef of the Year Carlo Raillo took his gluten-free pizza to Las Vegas. See photos from Pizza Expo and learn which new trends he’s keeping an eye on in the June issue of Canadian Pizza.
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Food smoking is an artful way to add flavour and it’s not just for protein anymore. Contributor Michelle Brisebois shares pointers from grilling expert Michael P. Clive on how to incorporate this hot trend into every aspect of your pizza.
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