By Megan Durisin and Yunita Ong

More than half the meat budget at the barbecue restaurant Gabe Garza runs in Chicago normally goes to pork. This year, he’s buying even more.

With pork production in the U.S. heading for an all-time high, wholesale prices have fallen about 40 percent since last July. As a result, Garza’s Chicago Q restaurant will buy 113,550 pounds (51.5 metric tons) in 2015, 14 percent more than last year. A half-dozen new items are also on the menu, including pork-belly corn dogs and pulled-pork macaroni and cheese. (more…)

The customer benefits of online ordering go well beyond the simple convenience of making ordering easier.

These days, customers expect to be able to order online whether they are driving in their car, walking down the street, or at home or working on their laptop or tablet.  In addition to being able to order their favorite food from their favorite restaurant, there are numerous advantages for your customers when they access an online ordering system. (more…)

The pizza industry been going to the extremes lately.

Commercial chains like Pizza Hut and Little Caesar’s have released low-brow offerings like the wacky hot dog stuffed crust pizza and a pretzel crust pizza with Cheez Whiz instead of sauce. (more…)

The difference between good and great pepperoni is all in how you slice it.

Liguria Foods has perfected the science and art of slicing pepperoni.  And that makes sense for a company that specializes in making the world’s most popular pizza topping. (more…)

Over a century ago, when the Golden Gate Bridge was just a twinkle in an architect’s eye and the fog was constant and dense, something new, different and ever-so spicy was concocted in the back rooms of San Francisco Italian grocery stores.

Somewhere between the late 1800s and early 1900s, scores of Italian immigrants poured into the Bay Area in search of newfound success and stability and carrying with them a knack for making salami. (more…)