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Editorial Philosophy

 

When hospitality professionals don’t have time to read every food industry publication, they read Food Industry News. Our editorial format covers the news in all aspects of the industry, including foodservice, institutional, retail, military, pizza, full service, quick service, casual dining, catering, non-traditional venues, new products, organic, natural products, distribution and food manufacturing. The high number of short easy to read, articles in every issue save readers time and delivers valuable information on what’s happening in the food industry.

We also publish articles on management, leadership, training, development, how-to, motivational, communication and marketing to help you get the most from your employees and management team. Look for the “Must Read” articles to share with your employees. Discover why over 80% of our readers use Food Industry News to help train their staff.

The high number of ads makes our publication a valuable resource for those operating independent, multi-unit or chain food industry businesses in the Chicagoland region. We are proud to have a diverse base of advertisers which readers like the “who’s who” of suppliers serving the Chicagoland food industry. Our readers know they can trust our advertisers because on average, our advertisers have been with us over 17 years.

When it comes to editorial, we are very supportive of our advertisers. Our criteria for accepting and publishing editorial from our advertisers is, that it be short, newsworthy, interesting, useful and beneficial to our readers. We like to give our advertisers priority when considering what stories to run. If you are a client submitting editorial, please contact your sales representative. If you are a PR professional interested in submitting editorial, please send it to our editor, Terry Minnich, at terry@foodindustrynews.com

 

 
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Instantwhip Foods
Tavria Cognac