As a restaurateur, you are always on the lookout for information and inspiration to stay up on restaurant industry trends, unique restaurant ideas, or how to become a restaurant owner in the first place. The internet is full of resources, but they can be overwhelming to sift through. If you’re wondering what some of the top restaurant magazines out there are, we’re here to help. A lot can be learned by staying on top of what’s happening in the restaurant industry at large and in your particular segment of it and restaurant magazines are one of the best ways to do that.
Here are a whopping 13 restaurant industry magazines to add to your reading list. The best part? Most of them have print and digital options to suit your reading style.
The NRN has one the largest editorial staffs among top restaurant magazines and creates exclusive content for the foodservice industry. Their articles focus on the business of running a successful restaurant and include valuable information about new technology trends in the industry.
While this magazine is geared more for larger restaurants and chains, it is a good resource for staying up to date on restaurant trends and new technology. Restaurant Business says its focus is “on entrepreneurship, innovation, and growth.” Their staff writes about frequently about new concepts, consumer tastes, and industry best practices.
Modern Restaurant Management’s mission, as stated on their Twitter, is “to be the go-to resource for on-the-go restaurant-industry professionals.” The magazine covers everything from operations and finance, to design and restaurant marketing. Plus, they mix their own editorial with a wide array of guest features from the industry, so you can stay well-informed.
A biannual independent magazine, Cherry Bombe celebrates all things women and food. Each issue features women making an impact in the food industry through profiles, interviews with chefs, food stylists, and photographers. This magazine is a feast for the eyes and delivers a healthy dose of inspiration.
This may not seem like an industry magazine, but it is helpful in staying up to date on what your guests are seeing in their homes each night on TV. People who watch TV about food are often dining out more and are eager to try what they’re seeing. Obviously, this magazine is not for recipe ideas, but more about being informed on your guest. For example, if they’re suddenly seeing a lot of delicious looking octopus recipes, they may be ready to finally try some octopus.
Similar to Food Network Magazine, this magazine gives you insight into the type of content your guests are being exposed to and goes beyond just food. This magazine writes about food, but also wine and restaurants that are making the news. The more you know about what content your guests are consuming, the more you can exceed their expectations.
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Ok, this one is really just for those of us in Rhode Island, but you should find the equivalent where you live. What local magazine do you find in doorways around your city? Pick it up and keep up to date on other restaurants in your area, as well as local festivals and events that may impact your neighborhood. Since these types of local magazines are not just about food, you’ll also hear about what’s going on locally in terms of politics, culture, and tourism, which can impact your business. These hyper-local magazines are also helpful to see which of your competitors may be advertising or getting editorial coverage.
UPDATE: 6 More to Add to Your List
A subscription to RestaurantOwner.com comes with a complimentary subscription to Restaurant Startup and Growth magazine, the self-proclaimed “leading print resource for restaurant operators who want practical insights and real-world ‘how-to’ practices on opening, operating and building a profitable, successful restaurant business.” This monthly publication has a lengthy database of past issues that subscribers can enjoy as well—a great way for new restaurateurs to get a sense of the restaurant landscape.
This B2B magazine focuses on quick service restaurants (that’s where the QSR comes from), fast-casual dining, and snack shops. Bonus: it’s free to subscribe! They only ship to U.S. addresses, but restaurateurs across the world can access their 4 times per week e-letter that contains a lot of the content published in the magazine. They consider themselves to be “the leading source of information for the quick-service and casual restaurant industries.”
Entrepreneurs are what all restaurateurs are when you boil it down, right? While it’s not a restaurant magazine per se, independent owners will gain a lot of broader business knowledge be subscribing to Entrepreneur magazine. The publication’s focus is on profiling establish entrepreneurs so that aspiring ones can learn from them, and restaurateurs are often included in the mix.
Fast Casual has been around since 1997, focusing on the news, events, trends, and people that influence the fast-casual restaurant industry. They’ve shifted heavily to an online presence, but the magazine is still available for digital download as well which makes for some pretty easy tablet reading.
For pizzeria owners, this trade magazine is a must. Launched in 1984 by a pizzeria owner who was looking for more help growing his business and couldn’t find it, Pizza Today has gone through several incarnations and is now headquartered in Louisville and has launched PizzaToday.com to transition its issues to the online world. Flip through their digital pages to find stories like “Tony’s Trending Recipe: White Pie Broccolini,” in addition to an “On the Road” series that features pizzerias across the country.
Bluecart allows you to manage your kitchen on-the-go and their blog has a ton of great resources. Whether you’re a front of house manager or chef, there’s something to learn here!
Short for Full-Service Restaurant, FSR covers—you guessed it—news related to full services restaurants, which is quite a lot. It’s designed to be read by the leaders of the restaurant industry, everyone from chefs to owners and operators, but that doesn’t mean that other industry workers wouldn’t benefit from reading it, especially if you plan to own your own place someday. The print magazine can only be delivered to U.S. addresses, but they offer an e-letter to those outside of the States who still want to stay in the FSR loop.