The Future of Food Revealed

How Americans will Eat and Drink Sparks Lively Discussion

New York, NY  (  What’s next in food according to top players in the ever-evolving business of food, drink and the media was the highlight of The Next Big Bite: How We Will Eat & Drink, a panel presented Monday by Les Dames d’Escoffier New York (LDNY –

The evening’s program provided a forum for consumers and hospitality industry professionals to engage in a provocative discussion about food’s future in the world, at home, on TV, and in social media. Also explored and debated: how we will eat at restaurants, how business will change, and how the food community will embrace sustainability.

Read more –

Pizzeria Food Truck Frenzy

If a pizzeria is experiencing success, it is a natural business progression to want to expand the brand by opening a new location. However, committing the time, money, and energy into an entirely new restaurant can be a daunting task. Instead of having a pizzeria’s first expansion be a huge investment, there is another route one could take.  

Food trucks are a simpler alternative to opening another physical location, with added benefits that could take a pizzeria to the next level. (more…)

Restaurant biz down, but not as bad as it looks

Ever since Hurricanes Harvey and Irma roared through most of the nation’s southern regions, analysts and others have been itching for numbers on the storms’ overall impact on the restaurant business. And with third-quarter results showing a  year-over-year drop of 2.2 percent in same-store sales in the U.S. — including a 1.2 percent fall-off from this August alone — the answer is coming back and it’s not good, according to TDn2K.

read more –

Liguria Foods Hires Southeastern Business Development Manager

Liguria Foods, the country’s premier pepperoni and dried sausage manufacturer, is pleased to announce the addition of Kathy Gilde to the staff. Kathy will cover the Southeastern U.S. as the Business Development Manager.

“We’re thrilled to have Kathy on our sales team at Liguria Foods. She will be an integral part of our next stage growth.  Kathy will be based in the Southeast but also has a host of national account skills that we will leverage,” said Mark Majewski, Liguria’s Senior Vice President and General Manager.

Kathy has spent more than 25 years in foodservice sales, most recently in the international arena for Cheney Brothers. “I am looking forward to bringing all my experience and long-time relationships with national accounts. In addition, I pride myself in my ability to open up new accounts,” Kathy said.

Kathy began her sales career at Hillshire Farms, where she increased her sales territory five-fold. She was promoted to the Sara Lee Meat Group where she worked closely with R&D department to develop new products. Her next position was as the Regional Sales manager at Stockpot and Campbell’s where she focused on developing private label product sales.

Kathy also held national account sales manager positions at Culinary Standards, HIghliner Foods, CMI Food Solutions and Unilever, where she worked closely with corporate chefs and R&D to develop new product innovations. Her most recent position at Cheney Brothers was in international export sales, where she worked with customers in more than 100 countries.

Liguria Foods is thrilled to have Kathy and hope current and new customers enjoy her solutions-oriented selling approach.

For more information, contact Liguria Foods at

* * *

Liguria Foods, Inc. provides premium quality dry sausage toppings, including what many consider to be the market’s best-tasting pepperoni. Since its founding in 1974, Liguria Foods has been dedicated to the foundation of recipe formulation. The classic recipe combines distinctive spices, enticing color, and a consistent blend of meats, providing customers with the same performance and flavor every day. The dedicated production process merges the best modern technology with traditional touches like a redwood drying room, resulting in consistently delicious products. For 40 years, Liguria Foods has provided pizza lovers with enjoyable, memorable dining experiences, sharing a passion for the best-tasting pepperoni and Italian meat products. 

At Liguria, we produce high quality pepperoni that makes every pizza taste better.


# # #

A $2,000 dollar? Bet it has Pepperoni on it

I ate a $2,000 pizza — and I want it again  

As a New Yorker, I am picky and personal about my pizza. I like a thin crust, fresh tomato sauce that’s not too sweet and whenever possible, fresh basil on the mozzarella.

So it was with some reticence (and mild horror) that I found myself picking up a slice of pizza in downtown Manhattan recently that was slathered with truffles, foie gras and caviar. Oh and lots of gold.

And the biggest travesty: the price. I was about to eat the most expensive pizza on the planet — costing $2,000. That works out to $250 a slice or about $50 a bite. read more ––and-i-want-it-again.html