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In this edition, editor Colleen Cross shares details of the upcoming Bakery Showcase, an education and training partnership between the Baking Association of Canada and the American Bakers Association, and women who lead in the Canadian baking industry. It’s brought to you by Fritsch: “Made With Passion. Part of the Multivac Group.”
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Innovation in Canada gets a big boost this year as the Canadian Pizza Summit and Chef of the Year Competitions head west! In addition to our Pizza Summit East in Toronto, Ont., on Oct. 24, at Faema Canada, we are proud to bring you Pizza Summit West in Burnaby, B.C., at Snow Cap Enterprises on Monday, June 6!
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Dissolving gas into dough at high pressures can create ideal rise without yeast, according to an Italy-based study.
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Restaurants Canada is encouraging businesses and consumers to participate in a #DineInDoOver all month long. Through this campaign, Canadian consumers and businesses will come together at their favourite local restaurant and pizzerias and ‘redo’ the moments they’ve missed over the last two years.
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Pizza businesses in Ontario could see temporary relief on delivery and transport costs. The province is introducing legislation that would, if passed, cut the gas tax by 5.7 cents per litre and the fuel tax by 5.3 cents per litre for six months beginning July 1, 2022.
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The Italian Association of Millers has launched an ambitious initiative to promote exports of organic soft wheat and durum wheat flour and semolina to the U.S. and Canada and to raise awareness of their high quality.
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Many grocery stores have a large selection of frozen pizzas for sale, but food columnist Andrew Coppolino says during the pandemic, some Kitchener-Waterloo, Ont., restaurants have been offering their pizzas for sale in a frozen state to great success. CBC News reports.
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For depositing and filling all types of pizza products, Unifiller offers the latest filling machinery and equipment, from single piston filling machines to automated food service production lines. This includes, but is not limited to, the application of marinara sauce, white sauce, pesto sauce, gluten-free dough, etc. Unifiller machines are the best choice regardless of whether you are processing food wholesale or retail. Contact us today to get in touch for a free, no-obligation consultation.
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Join editor Colleen Cross as she chats with Matador Pizza & Steakhouse’s Jason Seitanidis. Learn the story behind Matador and the Calgary Greek pizza, current challenges and future plans.
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On the Rise, the Bakers Journal podcast for busy bakers, welcomes Chef Patrick Newton, who will be presenting a demonstration – Gougères/profiteroles and exploring the relationship between fats and cannabinoids – at Bakery Showcase on April 10. There’s still time to register for the biggest baking industry trade show and conference produced in Canada!
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Laura Meyer’s tavern-style pizza demo was one of many excellent demos at Vegas Expo. Learn more about this style that seems made to order for upselling to groups of hungry customers.
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In A Slice of the Pie Sarillo tells the story of how he built his extraordinary culture and shows how anyone can follow his methods. For instance, Nick’s managers engage the staff by tracking and rewarding unusual metrics, such as how many guests request a particular server or the average check amount of each carryout host. Likewise, team members of all ages and levels of experience are encouraged to express themselves, acquire new skills, and suggest ideas to help the business grow.
A Slice of the Pie will help transform even the smallest, simplest, and most ordinary business into a successful, high-performance organization.
» Shop now... |
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