In 2008, years before gluten-free offerings became the talk of the foodservice industry, Pizza Pizza boldly took the industry lead with its introduction of gluten-free (GF) pizza crust and toppings. Recently F&H caught up with Pat Finelli, chief marketing officer at Pizza Pizza, to discuss the company’s proactive stance with regard to adding healthier items to the menu. Additionally, following the Q&A, we’ve also included our analysis of what Pizza Pizza has done; and finally, we’ve provided insight into what can be further done to improve the company’s offerings.

When you step into one of Justin Ault’s restaurants, the first thing you’ll notice is his gregarious staff. “Irrashaimase!” the bartenders bellow. For the uninitiated, a loud, but warm Japanese “welcome” may be unnerving, but regulars know it’s one of many quirks that sets this chain
of restaurants apart from the pack.

Canadians make 18-million visits to restaurants daily. It’s no surprise given that consumers juggle family responsibilities, career and social obligations, which is leading to a decline in home cooking. Still, that doesn’t mean the public’s nutrition has to suffer.

Have you tried Lawrence restaurant in Montreal or Animal in Los Angeles? Segue Lepage of Montreal’s Le Comptoir Charcuteries et Vins has, and he endorses them. Lepage is one of 400 chefs featured in this guide to Where Chefs Eat (Phaidon). Also along for the ride are René Redzepi, Daniel Boulud, Heston Blumenthal and Ben Shewry, who share their favourite late-night chomp stop, their preferred breakfast nook and the best bargain joint, among a list of other top spots they love.