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The Canadian Pizza Summit West and Chef of the Year Competition will take place on Monday, July 8, in Port Coquitlam, B.C.! We invite pizzerias from across Canada to join us to eat, compete or simply network with your pizza community!
- Colleen Cross, Editor
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Totonno’s Pizzeria Napolitana, a Coney Island institution and one of the New York City’s few coal-oven pizzerias left, is looking for a buyer to take over the century-old business. Eater.com reports.
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Domenic Primucci, president of Ontario chain Pizza Nova, visited Variety Village on June 4 to present a cheque for $217,874 as part of a fundraiser that raises proceeds through the sale of their dipping sauces.
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Officials with the Town of Petrolia in southern Ontario say this past weekend's Pizzafest was a "cheesy good time" as more than 7,300 slices were sold and an estimated 2,500 people attended the event. CK NewsToday.ca reports.
» Read More...
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Featuring the recipes and techniques of eleven legendary Neapolitan pizza makers, this book reveals how to make authentic Neapolitan pizza at home. Wood-fired oven baking and fresh ingredients, such as San Marzano tomatoes, buffalo mozzarella, and extra virgin olive oil distinguish Neapolitan pizza from other pies.
Complete with a practical dough tutorial, this book is a must-have for novices.
» Shop now...
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The Canadian Pizza Summit West and Chef of the Year Competition will take place on Monday, July 8, at our host venue and Platinum Sponsor Sysco in Port Coquitlam, B.C.! We invite pizzerias from across Canada to join us to eat, compete or simply network with your pizza community!
» Read More... |
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Editor Colleen Cross speaks with Anthony Borgo, coordinator of the baking program and professor of apprentice cook and culinary programs at Georgian College in Barrie, Ont., about his work with students, what they want in a career and what skills they are learning. We'll finish with five rapid-fire questions about baking, pizza and pasta.
» Read More... |
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Experienced owner-operators know that it’s essential to be prepared both financially and mentally before venturing into the pizza industry. If you are ready to take the leap to become a pizza restaurateur, it’s important to go into it with both eyes open, writes Diane Chiasson in her Making Dough column.
» Read More... |
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An AI-powered ordering platform for pizzerias, ready-to-bake Lemon Burst cookie dough, par-baked pizza crusts and a tap-to-pay option for cellphones. 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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WorkSafeBC shares important information about the risks around working with flour (not just baker's asthma) and getting the most out of your joint health and safety committee.
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Fast-casual pizza concept General Assembly Pizza is focusing on a new business model, partnering with Sam James Coffee Bar and Breadhead Bakery to offer customers a wider range of products under one roof.
» Watch the video now!
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Overall menu item counts in Canada are on the rise, with every mealpart showing growth, according to new data from Technomic. Overall menu prices increased by 3.7 per cent in the last year and on-alcohol beverages saw the largest item count growth.
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The Canadian Federation of Independent Business is recommending that municipalities in Atlantic Canada reduce patio permit costs or completely waive fees for patio permits during the summer season.
» Read more
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July 8, 2024 | Sysco, 1346 Kingsway Ave, Port Coquitlam, BC V3C 6G4
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October 21, 2024 | Faema Canada, 672 Dupont St. Suite 201, Toronto, ON M6G 1Z6
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April 14, 2025 | 159, rue Saint-Antoine Ouest, 9e étage, Montréal (Québec) H2Z 1H2 CANADA
» Read More...
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