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Sales in Canadian food services and drinking places increased 35.3 per cent to $3.1 billion in May compared with April, following two consecutive months of decreased sales due to COVID-19 regulations, according to the latest report from Statistics Canada.
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A new study, which involved participants eating pizza well after feeling “full” in order to test what immediate effects this had on the body, finds that our metabolism is surprisingly good at coping with over-indulgence.
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Guidelines for restaurants vary in each province. But some jurisdictions are requiring a customer’s name and phone number or email address, along with their table number, to help with contract tracing in the event of an outbreak. Global News reports.
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Queen Street Bakery, a startup that creates allergen-free products from functional ingredients like chia flour and bean flour, will partner with District Ventures Capital, a venture capital fund led by entrepreneur Arlene Dickinson.
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Canadians should throw away any red onions that may have come from the United States due to a risk of salmonella, the Public Health Agency of Canada warns.
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The National Hockey League has named Little Caesars the Official Pizza Delivery of the NHL in a multi-year deal.
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Everything you need to know to create delicious, healthy pizza without any meat or dairy products.
Vegans, rejoice, Julie Hasson has given pizza a plant-strong makeover. With a dazzling array of globally inspired toppings, pizza night will be healthier and more fun than ever before!
Vegan Pizza is filled with 50 modern recipes from easy-to-make pizza dough (including spelt, whole wheat, and gluten-free crusts), creamy dairy-free cheese sauces, vibrant-flavored pestos and spreads, and meatless and wheat-less burger crumbles.
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During the shutdowns, many of you made the most of the down time by doing deep cleaning, re-arranging your space to meet social distancing requirements or taking renovations off the back burner. Is there a change you’ve been thinking about making? Maybe it’s time to get off the fence. The pandemic has forced operators to be smart, flexible and think long term.
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An effective menu can add two to four per cent to your bottom line, said David Hopkins, president of consulting company The Fifteen Group, during an hour-long session during which he shared useful techniques and strategies to build a profitable menu.
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