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Happy Italian Heritage Month! This June we honour and celebrate Italian Heritage Month, a time to recognize the community’s contributions to building the strong, vibrant and consciously more inclusive country we know today.
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Physical and online visits to restaurants and commercial food-service outlets increased by 18 per cent in the first quarter compared to the same quarter last year, when traffic declined by nine per cent due to indoor dining restrictions, reports the NPD Group.
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Fully cooked beef products, gluten-free and keto-friendly flour blends and lightning-fast pizza ovens. 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.
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General Mills will acquire TNT Crust, a manufacturer of frozen pizza crusts for regional and national U.S. pizza chains, food-service distributors, and retail outlets.
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The Digital Transfer Transformation is set to open again in June 2022. If you are in the process of redesigning your pizzeria’s website or implementing a digital marketing strategy, these costs may be partially covered by the Digital Transformation Grant funding program.
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Whether the batter contains inclusions or not, Unifiller's depositing, filling, portioning, and pumping equipment works efficiently, accurately, and gently. With solutions for pre- and post-bake applications, Unifiller ensures the safe portioning of your product, without sacrificing any of the quality.
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Luca Colasanti of Mordimi Bite of Italy in Vancouver is the first Canadian Pizza Chef of the Year West. British Columbia is a home to some of the most creative pizza chefs in Canada as Canadian Pizza learned when it took its well-established Canadian Pizza Summit and Chef of the Year competition west for the first time to Burnaby, B.C., on June 6. Enjoy these highlights and learn about the winning pizza!
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Canadian Pizza magazine was honoured to have expert judges join us at the Canadian Pizza Summit West. Judging Chef of the Year Open were Francesca Cavallo of the Italian Chamber of Commerce Canada – West, Martin Barnett of the Baking Association of Canada, and Francisco Migoya, Modernist Cuisine head chef and co-author of Modernist Pizza.
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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.
» Shop now... |
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September 17 - 21, 2022
Location: Las Vegas, Nev.
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