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Ontario residents are being cautious in their approach to eating inside a restaurant, a poll by Ipsos suggests. Forty per cent of people say they feel safer waiting three months before venturing out to dine at their favourite eatery. The large province’s numbers could be a barometer for the rest of the country.
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Most restaurants on the scenic waterfront of Saint Andrews, N.B., are welcoming a new summer pilot program that will see the town close one lane of traffic along three blocks of restaurant-lined Water Street. CBC News reports.
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Although restaurants are beginning to open again in a limited capacity, it’s clear that the traditional restaurant model isn’t viable in the short term and will continue to be tested moving forward, says consultant Joe Jackman: “This is a challenge, but it is also an opportunity for reinvention.”
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The Ontario government, in partnership with the federal government, is helping small businesses reach more customers through the Digital Main Street platform. It is a $57-million program designed to help businesses create or improve their online presence and generate jobs for students.
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Restaurants Canada has been hosting a number of free RC Connects Rapid Recovery Sessions to help position your restaurant for future success. Operators may sign up for the sessions at the association’s website and listen to them at their convenience. Sessions include “Rebuilding Your Workforce” and What's Your Post-COVID Profit Model?
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The world’s expert on pizza boxes collects 100 weird and wild box designs
Since the origins of to-go pizza, pizzerias and pizza chains have taken great pride in covering take-out boxes with captivating designs. They’ve also wrestled with the best way to manufacture a box that can keep a pizza both hot and stable.
Here the world’s expert on pizza boxes collects 100 weird and wild box designs and explores the curious history of the pizza box. Included are international designs, corporate designs, and dozens of quirky images produced by and for mom-and-pop pizzerias.
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In a pandemic world, with no established playbook, pizzeria owners are making decisions using public health advice, lessons learned from other businesses and gut instinct. In the latest issue of Canadian Pizza, we hear from seasoned operators who are charting new territory.
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This week on Facebook Live the Italian Chamber of Commerce of Ontario and Eataly Toronto hosted a workshop on how to make “Pizza al padellino,” a pizza style native to the Piedmont region of northern Italy. Chef Roberto Fracchioni, Canadian brand ambassador for Prosciutto di Parma, talked about designated products such as Bresaola della Valtellina PGI and Chef Mattia Pagliara of Toronot’s Eataly demonstrated how to prepare the pizza known for its 72-hour fermented crust that’s soft inside and golden and crisp on the outside.
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