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Restaurant Outlook Survey looks at pandemic challenges and future plans

Restaurant Canada’s 2021 Restaurant Outlook Survey offers interesting insights into challenges faced by the restaurant industry over the past year, including impact on sales, how restaurants changed and what their plans are for the future. Where does your pizzeria fit into this picture?

Boston Pizza offers tips on ‘how to patio’

As COVID-19 restrictions ease, Boston Pizza is publicizing a tongue-in-cheek refresher course on how to behave on a restaurant patio, complete with an ebook, instructional video and phone hotline.

RC Show returns to the live stage in 2022

Restaurants Canada’s RC Show 2022 will return with a dynamic three-day event held in person at the Enercare Centre and broadcast virtually from Feb. 27 to March 1.

Newest in new products

A heavy-duty dough mixer with 30 per cent more capacity, a POS system for craft food and beverage operations, a book on pizza techniques from around the world, a B.C. Ale Trail with 50-plus beers. You’ll find these and more pizza-specific products, equipment and services in our New Products section. Check it out! And tell us what you as an operator are in the market for.
Sponsored Spotlight 
Annex Bookstore

Viva la Pizza!

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. » Shop now...
Featured News 

Restaurant technology post-COVID

Technology can help you operate, market and communicate with customers, but is the ROI there? In our latest issue, Michelle Brisebois talks with operators about what technology they implemented during the pandemic and if they plan to run with their new systems when restrictions are lifted for good. » Read more...

Creating something from nothing

From dough ball to focaccia bread, focaccia bun to sandwich bun, dough ball to calzone – chef Maurizio Mascioli shows us how to increase profits, keep food costs low and give customers the variety they want. » Listen now...