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August 1, 2019 |
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Toronto police are appealing to the public to help them identify three men believed to be involved a series of pizza delivery fraud thefts across the city. The National Post/The Canadian Press reports.
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Ontario pizza chain Pizzaiolo has rebranded and redesigned its restaurants to focus on the craft of pizza making.
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A vegan restaurant in Kanata, Ont., has come under the scrutiny of the Canadian Food Inspection Agency after a customer complained of being misled by the description of a dish using the words "cheddar cheese." The Canadian Press/City News reports.
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Arcata Pizzeria in Lakeshore, Ont., has created a rainbow pizza to support the Pride community during Windsor-Essex Pride Fest. CBC News reports.
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A new Calgary restaurant opening in August will feature many owners. Everyone who works at the self-professed elevated vegetable-forward restaurant is either a permanent owner or a probationary one. Global News reports.
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Retired Vancouver Island University baking instructor Martin Barnett has opened Seraphina’s Oven, a training centre for artisan baking that employs five red seal certified instructors. The Ladysmith Chemainus Chronicle reports.
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For the past decade, Remarkable Service has been the most comprehensive guide to standard-setting restaurant service techniques and principles.
This all-new edition features a completely reorganized, updated look at table service and foodservice management, from setting up a dining room and taking guests’ orders to executing wine service and handling customer complaints.
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What could be more Canadian than an Irish pizza chef making Neapolitan pizza in suburban Toronto? I defy you to find a pizzeria more Canadian than 850 Degrees, whose Canada-themed menu and carefully curated local beer and wine wall is sure to bring pizza-loving Canucks to their unapologetically patriotic feet.
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Value is a very important factor for customers when deciding where to dine, and that includes not just price but food quality and service, suggests a new report by research firm Technomic.
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