Diana Cline

Diana Cline

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Thursday, 06 July 2017
Did you know that women aged 19 to 49 require more than twice as much iron in their daily diet as men? And while you may already be eating foods with iron, depending on what you’re eating with them, your body may not be absorbing much of it. There are two kinds of iron: heme iron and non-heme iron. Heme iron, found in meat, fish, and poultry, is well absorbed by the body. Non-heme iron, found in beans, lentils, whole grains, vegetables, fruits, nuts, seeds, and eggs, is not as well absorbed by the body.  
Friday, 09 June 2017
The gluten-free market has been one of the fastest growing markets in North America.  According to Transparency Market Research, it’s estimated to reach $4.89 billion dollars by 2021. Approximately one in every 133 Canadians has celiac disease or some form of gluten intolerance and less than 10 per cent of these people have been officially diagnosed.
Tuesday, 02 May 2017
In my last column, I wrote about jazzing up the vegetable toppings on your menu and in this column I want to expand on that idea. Canadians are going through another big food and tastes transformation, and many are no longer satisfied with the usual pepperoni or ham and pineapple pizza offerings.
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.
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