Diana Cline

Diana Cline

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Tuesday, 13 February 2018
Continuing the topic from my last column, vegetarians and vegan folks are the largest growing market for our industry.  
Monday, 27 November 2017
As I write this, I am freshly back from the Canadian Pizza Show, and I want to say that it was great to meet so many of you! I really enjoyed hosting the Seasonal Pizza Challenge, and I am thrilled that my talk about vegan and vegetarian pizzas became an open discussion with everyone in attendance!
Thursday, 12 October 2017
How do you identify and bring along internal staff to management positions?
Friday, 22 September 2017
Earlier this year, I flew to Las Vegas to judge the pizza culinary competitions for the International Pizza Challenge. Many people think judging a pizza competition is the best job in the world; however, it’s not all glamour and glitter.
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?
Friday, 25 November 2016
This month I’m going to talk about something I have a lot of experience with: using beer in a pizza dough recipe. Back in 2005, this magazine held the first competition for Chef of the Year, which was inspired by a Food Network competition show. There were 40 common ingredients and you were allowed to choose five secret ingredients to make three recipes from scratch.  
Wednesday, 26 October 2016
A common discussion among pizzeria owners is how to get their staff to do a better job. To put it another way, how do you get them to care about the job they’re doing?
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