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According to Ipsos’ Foodservice Monitor data, full-service and quick-service restaurants combined declined by $3 billion in March 2019 compared to March 2020. It’s an extremely challenging landscape with a couple of bright spots for restaurants.
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A group of researchers say that the air flow inside a restaurant is critical to reducing the chances of transmitting COVID-19, and that virus particles caught up in a room’s air circulation can spread farther than the precautionary six-foot social distancing guideline. The University of Oregon reports.
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Gabriel Pizza has added Ollie’s Pizza to its menu with a portion of the proceeds going to the Candlelighters Childhood Cancer Support Programs.
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The Canadian Hospitality Worker Relief Fund started taking applications today for one-time $500 grants to help cooks, servers, dishwashers, bartenders, delivery people and others who suddenly find themselves in distress and in urgent need.
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Restaurants Canada is calling on all levels of government to help foodservice businesses remain viable as they ramp up operations.
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You’re about to learn how to make the best gluten-free pizza you’ve ever had.
For Kelli and Peter Bronski, pizza is a passion. So when Peter was diagnosed with celiac disease, they set out on a mission—to master the art of gluten-free pizza-making themselves. With insights from the best pizzaioli from Naples to New York City and beyond—and more than a decade of gluten-free recipe experience—they tested over one thousand pies in pursuit of the perfect gluten-free pizza.
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How has the pandemic affected your pizzeria? Are you wondering what other operators are going through? Three veteran Canadian pizzeria owner-operators recently joined us for an engaging talk about their experiences and challenges operating in a pandemic.
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Canadian restaurants are slowly and cautiously planning to reopen their dining rooms. To help operators map out their next steps, Canadian Pizza spoke with Amy Campbell, health and safety program manager for the Canadian Centre for Occupational Health and Safety.
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Rocco Agostino of Pizzeria Libretto in Toronto shares his take on the recipe his mother used to make when he was growing up. It’s comfort food at its best: easy to make, slightly spicy, with a smoky sweetness from the roasted red peppers.
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As pizzerias look toward reopening, communicating with customers is more important than ever. In our latest edition, Michelle Brisebois offers solid tips – and a sample template – for getting your pizzeria noticed.
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