restaurant hospitality
Restaurant Hospitality
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List Price: N/A
Our Price: $80.00
Availability: Usually ships in 1 to 3 months
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Average Customer Rating:  
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Binding: Magazine
First Issue Lead Time: 6-10
Format: Magazine Subscription
Issues Per Year: 12
Label: Penton Media
Magazine Type: Trade magazine
Manufacturer: Penton Media
Number Of Issues: 12
Publisher: Penton Media
Studio: Penton Media
Subscription Length: 365
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Editorial Reviews:
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Written for commercial food service executives. Topics include new food and equipment products and trends, menu/recipe ideas, marketing strategies, industry news, design and decorating, and operating costs.
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Spotlight customer reviews:
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Customer Rating:
Summary: Restaurant Operation and Improvement
Comment: Restaurant Hospitality is a pretty good professional magazine that is aimed toward restaurant owners, chefs, managers, and others who are responsible for making a restaurant business operate on a regular basis. This magazine is difficult to find outside of starting a subscription and, like most other professional magazines, it carries a high base subscription price.
This magazine attempts to cover many of the essential components of running a successful restaurant. From recipes to good customer service, Restaurant Hospitality talks about the things that make a restaurant stand out in the crowd. Some of the advice given is obvious while other advice is more unique and can help even experienced restaurant managers with new ideas and new approaches to old business.
I have worked in restaurants and I have overseen the finances for restaurants so I have some experience with the running of a restaurant business. Restaurant Hospitality is a publication I pick up from time to time and I have found that some parts of this magazine can be counted on to provide consistent quality, both in writing and advice. My favorite parts of this magazine are the departments because they offer some good, general words of wisdom; advise of trends; and provide some good recipes for restaurants (and individuals, too). Much of the advice offered in the various departments is geared more toward beginners so restaurant professionals will probably want to gloss over these parts and turn directly to the monthly features for their reading. But even experienced individuals will like the departments that focus on trends and other developments because these are relevant to anyone.
Among the different sections of Restaurant Hospitality, the one I could do without is Fridge Raid. This is an interview with someone in the restaurant business and it is far too short and too simplistic to take seriously. The interview is crammed into a one- page department and it features about fifteen to nineteen questions with very short responses to each. You feel very rushed when you read it; much like the interviewee must have felt when he/she was providing answers to questions. I like magazine interviews but they need to be longer than one page. There isn't enough space to give these questions the responses they deserve.
Overall, Restaurant Hospitality is a decent magazine for those who own or operate a full- service restaurant. There is some general advice in this magazine that could be beneficial to anyone who works in a restaurant but the bulk of the material is geared toward managers and owners. It offers a good deal of advice on running a restaurant with some good information on trends, customer service, new recipes, and other things that can help take a restaurant from good to great.
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