ITP Promedia, the publisher of leading industry titles such as Boutique Hotelier and Catering Insight, has officially announced the launch of the newest addition to its portfolio, Foodservice Equipment Journal.
Foodservice Equipment Journal is the UK’s first ever monthly magazine and daily-updated website dedicated to purchasing and procurement professionals working for multiple and group operators from the restaurant, hotel, pub and mass catering sectors.
The title will provide news, analysis and business intelligence for end-user buyers, purchasers and specifiers of commercial catering equipment on a group level, as well as provide a platform for suppliers, contractors and buyers to come together and discuss the hot topics shaping the market place.
www.FoodserviceEquipmentJournal.com the title’s website, went live this week.
Andrew Seymour, Group Editor of ITP Promedia’s hospitality titles, said: “Foodservice Equipment Journal is the perfect fit with our existing titles. Since launching Catering Insight for the dealer and distributor channel, we have received a huge number of requests from the industry for an equipment-focused magazine and website for those at the operator level of the market. Foodservice Equipment Journal is designed to do just that and will go to the very people responsible for the millions of pounds of catering equipment that is purchased each year.”
In compiling the circulation for the launch of this publication, it has become clear just how powerful and influential the UK’s leading foodservice and hospitality groups are today.
Seymour added: “The number of restaurant, bar and hotel kitchen buyers we are reaching out to collectively represent more than 27,000 outlets. Factor in supermarkets, leisure operators and public sector buying agencies and the number of properties that the procurement teams of these groups buy foodservice equipment for quickly shoots to in excess of 40,000. Add in the individual sites managed by the leading contract caterers and that figure is easily doubled.”
The first edition of Foodservice Equipment Journal features an exclusive interview with the head of KFC’s kitchen procurement operation on the equipment changes taking place across the group’s 870-strong UK store network, as well as articles on the equipment purchasing strategies of high-flying pub chain Oakman Inns and expansive East Anglian caterer Edwards & Blake. There is also an in-depth report on kitchen design trends in the hotel sector and articles covering refrigeration, microwaves and training.
The second issue of Foodservice Equipment Journal is due out this week and features interviews with the heads of Gourmet Burger Kitchen and Abokado on kitchen innovation, as well as a look at the expansion strategy of The Restaurant Group, operator of Frankie & Benny’s and Garfunkel’s among others. Additionally, the publication includes a report on buying trends in the casual dining sector, warewashing and ventilation buying guides, and analysis of how Middleby Corporation’s recent acquisition strategy is driven by the needs of global chain buyers.
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