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MMMM d, yyyy |
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The Birds Hill Provincial Park campground pizza delivery service delivers pizza right to your campfire at the park’s more than 400 campsites. The Winnipeg Free Press reports.
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Burger consumption is on the rise and the ability to customize and choose unique toppings are important to Canadian restaurant customers, says a trend report from research firm Technomic.
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Papa John's has added gluten-free pizza to the menu, but recommends those with celiac disease or gluten intolerance steer clear of the new pizza crust because it is possible it could come into contact with gluten in its restaurants. CNBC reports.
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A Manitoba restaurateur's compassionate open letter and offer of help to a woman who stole a stack of pre-made pizzas is getting a lot of attention online. CBC News reports.
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MIT researchers have come up with a possible new way to detect E. coli O157 that lets specialized droplets interact with bacteria and be analyzed using a smartphone.
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“Serious about business success? Then you owe it to yourself to attend the Toronto Canadian Pizza Show,” says Maurizio Mascioli, Maurizio’s Inc., Parry Sound, Ont., who attended the Canadian Pizza Show in 2016 and competed in the exciting Chef of the Year competition. “Build networking relationships with top industry vendors, create new friendships and cheer on the competitors. Come out and taste the next best Canadian Pizza!”
Maurizio will compete in the Seasonal Pizza Challenge on Oct. 16 in Mississauga, Ont. Join him and your pizza community at the Canadian Pizza Show for a day of specialized pizza networking you won’t find anywhere else!
The Canadian Pizza Show is presented by Canadian Pizza and show sponsors Saputo Foodservice (Diamond) and Marsal Pizza Ovens (Gold) and Ardent Mills (Gold). Sponsors for the Chef of the Year competitions are Saputo Foodservice, Moretti Forni and Escalon Premier Brands.
>> Register now! |
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Hungry for ideas to help your pizzeria and your product stand out? Canadian Pizza is highlighting marketing tips during Market Your Pizzeria Week from Sept. 25 to 29!
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Chef of the Year runner-up Rodolfo Santo has a well-travelled culinary background and he’s eager to share what he’s learned over the years. In the latest issue of Canadian Pizza Santo shares insights on his pillowy pinsa crust, limoncello and the restaurant work ethic.
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