Welcome to the W.D. Colledge Blog

We've all been there. When something breaks down, the timing couldn't be worse. The ice machine stops churning out ice cubes during the hottest day of the year or the oven quits working right as the dinner crowd arrives. Equipment downtime is bound to happen in the foodservice industry, and no matter when it happens, it's a stressful time.

This is why W.D. Colledge is excited to make the service process easier and quicker than ever before.

No matter what type of equipment, from Jacques Villeneuve's F1-winning Williams race car, to the ranges and refrigerators you have in your commercial kitchen, everything will require service at one time or another. Machinery can be complex and precise, and those precisions need to be maintained.

Being prepared for a health inspection is one of the most important things you can do to help your restaurant succeed. Since you never know when you'll be inspected, it makes sense to be ready for a potential inspection every day.

We all know about the big pieces of equipment, those sexy, stainless steel units with all the fire and charcoal. But what about all the little, unsung supplies that help chefs and foodservice operators perform all the smaller tasks that are so essential to a successful business?

W.D. Colledge partners with a company that makes this their primary goal, and the feedback we've received has been fantastic.

Foodservice operators are looking to automate more and more when it comes to the processes of cooking and delivering food.

When you think about Hamilton Beach, you might actually wind up thinking about the beach. Mainly, those refreshing, frozen cocktails with the umbrellas and the fruit sticking out of the glass. Those perfectly blended beverages.

Millennials and even younger generations aren't satisfied with eating the same old pizza as their parents and grandparents. They are always looking for the latest and greatest in flavors and experiences, and many of the overall trends for these demographics reflect their food preferences.

The types of pizza and the toppings we enjoy are as diverse as the people worldwide who love pizza. That's no different here in Canada. With endless options including different types of cheeses, sauces, meats, vegetables, dough types, and even shapes, the quality of our pizza is pretty much only limited by our creativity.

We had so much fun talking about ways to up your pizza game in Part One, we decided to put our heads together to talk about a few more ways that Canadian pizzerias, restaurants, and commercial foodservice operations can create better, more profitable pizza.

Pizza is an important staple in the diets of Canadian consumers. In fact, according to the 2018 Canadian Pizza Consumer Trend Report, 75 percent of all Canadians report eating pizza at least once a month.