At long last, bars and restaurants are reopening in Canada. As consumers begin to reunite with family and friends, there is extra pressure on restaurants to make their post-pandemic reunions more memorable and meaningful than ever. Bringing "back of the house" cooking in front of guests is a great way to add intrigue and human connection to modern-day dining experiences.
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.
Here in Canada, we have a great tradition of outdoor eating. Cooking in nature over an open flame with bag of charcoal and a heavy metal grate is kind of a rite of passage.
As the warmer weather approaches and BBQ season starts to take off, the taste of charcoal is on everyone's mind when they think about their favorite BBQ dish. As a commercial kitchen, attempting to capture this outdoor taste in an indoor kitchen has not always been the easiest dish to make, especially when trying to replicate that great grilled taste. With Mibrasa, your indoor commercial kitchen can bring the outdoors to your customers.
The history of fire and food goes back a long, long time. In fact, this relationship is in part what allowed humans to evolve as a species. Even though we once cooked over open flames out of necessity, now we can do it out of enjoyment.