Chef Brian Smoliak describes ways to appeal to customers to convince them to include more pork, both for at-home cooking and while eating out. He explains that by reintroducing pork, the demand for it can be increased. Some of the ways he suggests to do this include to focus on specialized products, such as certain breeds or current trends. Also, better packaging and labeling could inform the customer of how to cook pork, which cuts to use, and provide simple recipes to increase appeal. The demand for convenience provides a market for ready to cook or ready to eat product development, and specific products like pork burgers.. His final ideas include increased use at public events, selling cheaper secondary cuts of meat, and increasing value chains. Smoliak ends by stressing the need for transparency in costs between all links in the pork supply chain, and equality, profit, and commitment by all of the factions.