FoodService is the leading analytical periodical about the eating out market in Russia. The readers of the magazine are owners and top managers of chain and individual restaurants, cafes, bars, marketing specialists, chefs, catering company specialists. FoodService, published in Russia since 2001, is a subsidiary edition of FoodService Europe & Middle East, the international b2b magazine published in Germany for 20 years and distributed in 38 countries.
A professional team of authors with extensive experience in the hospitality industry, as well as the invited industry professionals: restaurateurs, chefs, marketing specialists who are directly involved in the creation of each material, help us produce an exclusive product highly popular among the industry specialists. Each volume of the magazine contains the analysis of the current HoReCa market trends, high potential business niches, modern restaurant management technologies; interviews with famous restaurateurs, reviews of interesting European, American and Asian concepts, and information about successful Russian restaurant projects. With its own team of experts, the magazine conducts qualitative and quantitative analysis of the foodservice market, while strong partnership with international trade magazines enables us to competently assess foreign projects as well as new restaurants in Russia.
The magazine consists of five thematic blocks, each one of interest to a certain segment of readers depending on their specialization. The news block contains information about new restaurants, important events in the market, and management changes. The analytical block of the magazine offers market studies, overviews of market segments, interviews with successful restaurateurs. Research is conducted together with NPD Group, Watcom, Synovate Comcon, GDI (Switzerland) and Boston University (USA). The operational block contains articles about new technologies, business tips and tricks, materials about successful projects. The final sections of the magazine target purchasing managers and chefs and deal with purchasing, analysis of menu efficiency, culinary trends, cooking techniques and practices.
The magazine is published monthly and distributed by subscription and through direct mail in Moscow, the Moscow Region, Saint Petersburg, and in Russia's largest cities. We are present in all federal districts and the majority of Russia's regions and are constantly looking to expand our presence.