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MMMM d, yyyy |
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The Italian Chamber of Commerce of Ontario will host educational and tasting events, open to everyone, around the theme of pizza from Nov. 14-17 in Toronto.
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Leamington, Ont., a town that’s big on tomatoes, will soon have the tomberry – billed as the world’s smallest tomato – growing in greenhouses. The Windsor Star reports.
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The Southern Alberta's Institute of Technology’s newest culinary campus provides training to students from across Canada in the operational and business side of the food industry. CBC News reports.
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In A Slice of the Pie, Nick Sarillo tells the story of how he built his extraordinary culture and shows how anyone can follow his methods.
Nick’s Pizza & Pub is one of the top ten busiest independent pizza restaurants in the country, with two locations that gross about six times the revenue of the typical pizza restaurant. And in an industry where most employees leave within less than a year, Nick’s annual turnover rate is less than 20 percent.
How did he do it? The secret lies in Nick’s purpose-driven culture, in which every employee—from the waiters to the chefs to the managers—is equipped with the tools necessary to do their jobs while also advancing the company’s overall mission. The result is higher sales, a dedicated team, and a big little business that is beloved by the entire community.
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Finding the right people is not easy, and hiring can be one of the most frustrating aspects of running your pizzeria. In the latest issue of Canadian Pizza, Diane Chiasson shares important tips on how to hire the right employees for your pizzeria.
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