One of the pleasures of food and drink is that they are often a shared experience – think about the times you’ve gotten together with others over a dinner table and exchanged interesting ideas and opinions. In addition to having enjoyed a good meal, you left the table better informed.
Now, for the first time, executives in the trillion-dollar-plus food and beverage industry can share ideas and opinions in a single, exciting forum – Food and Drink magazine. Food and Drink is the only magazine with editorial that explains best practices for CEOs, presidents and other leaders in the restaurant chain, food processing, manufacturing and service/distribution businesses.
Food and Drink is all about best practices: in customer focus, in supply chain management, in productivity, in food safety and in marketing. You might operate a successful chain of restaurants, but you need to know how processors are improving their distribution networks. Or, you might manufacture food or beverages, but you need to know how restaurant patrons’ tastes are changing. Food and Drink is the only magazine that can facilitate this sort of “cross-table” conversation.
In each issue, our editors and contributors:
Food and Drink’s 36,000+ readers are CEOs, presidents, vice presidents, plant managers and other top executives. They have ultimate buying power and purchasing influence at their companies. At the largest food and drink companies with multiple facilities, our readership also includes plant managers and operations managers, who are important decision makers for purchases. At smaller firms – $5 million to $50 million in sales – our magazine goes directly to the top people with buying power, including CEOs and owners. In addition, all readership is in companies that have 100 employees or more at a location.