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The Canada United movement is rallying Canadians to buy, dine and shop at local small businesses on Canada United Weekend from Aug. 28-30.
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Pepperoni prices in the United States are up by as much as 50 per cent due to pork processors making less pepperoni and people eating much more of it. Business Insider reports.
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The loss of walk-in sales and non-traditional sales have cut into system sales for Pizza Pizza and Pizza 73, but the increase in delivery and pickup sales are expected to help make up for losses.
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As more people stay home to work, there will be shift in work locations that may be responsible for at least 30 per cent of lost sales in food service for this coming year, suggests a survey by the Agri-Food Analytics Lab at Dalhousie University and Caddle.
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Are you stressing about how to handle customers who refuse to wear a mask at your restaurant? In this short video, customer service expert Marc Gordon shows you ways to manage these situations.
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If your pizzeria in the process of redesigning your website or starting a digital marketing strategy, Digital Main Street, part of the Digital Transformation Grant Funding program, is set up to assist you with these costs by providing funding for training, advisory support and grants of up to $2,500.
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Restaurants Canada is taking its concerns about the food industry’s survival to the federal government. The industry association has made its pre-budget submission to the federal finance committee, advocating for continued support to help the foodservice industry through the ongoing COVID-19 crisis.
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On the subject of pizza, there is never a shortage of opinions.
Allegiances run from the general (Chicago versus New York style, Neapolitan versus Roman) to the particular (Pepe’s versus Sally’s, Gino’s East versus Pizzeria Uno), and new interpretations ever extend the pizza frontier.
In AMERICAN PIE, master bread baker Peter Reinhart follows the trail from Italy to the States, capturing the stories behind the greatest artisanal pizzas of the Old World and the New.
His insatiable curiosity and gift for storytelling make AMERICAN PIE essential reading for those who aspire to make great pizza at home, as well as for anyone who enjoys the thrill of the hunt.
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In our latest edition, Michelle Brisebois explores the concept of ghost kitchens and how the disconnection between front and back of house can boost profits and give restaurants an afterlife.
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Chefs in Lithuania are creating ice cream flavours with a local touch. The Lithuania Tourism Development Agency has provided a list of some of the weirdest ice cream flavours created in that country.
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