Diana Cline

Diana Cline

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Wednesday, 11 January 2017
Are your customers tired of the same old vegetable toppings on your menu? Maybe they are asking for something new or a variation of something old? Perhaps they’d like something with a bit more flavour?
Wednesday, 21 September 2016
I’ve had the honour and privilege of judging for the International Pizza Challenge and finals at the annual Pizza Expo in Las Vegas, and I’ve also judged in Italy and France.  I’m often asked about how a pizza is evaluated. While most competitions have their own distinct rules, after years of experience, I’ve incorporated my own methods into the guidelines for each event.
Thursday, 30 June 2016
The last two columns I wrote for this magazine were about marketing as an independent operator. This is something I learned to do the hard way, meaning that I did it very badly in the beginning, copying the big guys on the block, thinking that would automatically lead me to good results. I couldn’t have been more wrong in that assumption.
Tuesday, 10 May 2016
The greatest challenge for any independent pizzeria is getting the word out, also known as marketing.  
Saturday, 30 April 2016
Winnipeg – Diana Cline, owner of Diana's Cucina and Lounge in Winnipeg, two-time Canadian Pizza Chef of the Year, consultant and winner of several international accolades, demonstrates how to hand slap the perfect pizza crust.
Monday, 18 April 2016
When I opened my first pizzeria over 18 years ago, my then partner and I thought that people would crawl naked over broken glass to do business with us. We thought that our dedication to making a great pizza and delivering it with friendly service was all we needed to succeed. We thought that our logo was so phenomenal that it would instantly create a bond with everyone who lived within a five-kilometre radius of the store.
Friday, 08 January 2016
One of the most challenging things about running a successful restaurant is controlling your costs and maintaining profitability.
Thursday, 19 November 2015
The young man says to me, “I’m the kinda guy that likes to see jobs getting done. I’ll look around for things to do and I just do them, you don’t have to ask.” He looks me in the eye and tells me, “My work ethic tends to motivate other people too.”
Monday, 28 September 2015
Never underestimate the power of great dough.
Thursday, 02 July 2015
By now we must all be feeling the pinch on our bank accounts because of the rise of minimum wage across the country. Here in Manitoba, we’re at $10.70 an hour. For the record, I’ve always paid my best staff more than minimum wage. In fact, most of my best staff were already earning $10.70 an hour.
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Do you offer a gluten-free crust?