When you're used to certain limitations, you end up just accepting them. A great example in foodservice is ventilation. Commercial kitchens traditionally need vents and hoods, but they can also restrict productivity, creativity, and even profitability.
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.
Countertop cooking can add another element of service and profitability to a whole range of Canadian foodservice operations. C-stores, concessions, QSRs, pizza shops, casual dining – all of these and more can benefit from a countertop cooking program.