FoodService Director reaches company officers and management executives involved in the non-commercial sector of the foodservice industry.
This includes hospitals, nursing homes, education facilities, employee feeding and foodservice management companies. Since 1988, FoodService Director identifies, celebrates and shares foodservice leadership ideas across key topic areas, including wellness, safety and sanitation, menu variety, sustainability, and service systems. FoodService Director is the only industry publication featuring peer-driven editorial, in which operators speak directly to each other about key learnings.
FoodService Director’s subscribers are qualified foodservice operators and other decision-makers within each segment of the non-commercial foodservice industry.
Q Business Types include:
Recreation/Concessions/Movie Theater
Convenience Stores
Travel/Airline
Broadliner
Distributor/Wholesaler
Supplier/Manufacturer
Consultant
Agency (Marketing/Advertising/PR)
Other
Business/Industry/Government
Hospital/Healthcare
Nursing Home/Long Term Care
Senior Living/Assisted LIving
College & Universities
K-12 Districts
K-12 Individual Schools
Correctional Insitution/Prison
Military/Military Clubs
Group Purchasing Association/Co-Op/Buying Group
Supermarket
Restaurants
Q Job Functions include:
Company Officer/Executive
Sales/Customer Service
Operations Management
Chef/Foodservice
Category Manager/Purchasing/Merchandising
Marketing
Q Management Types include:
Self Operated Foodservice Location
Contract Managed Foodservice Location
Foodservice Location that is Partly Self-Operate
National or Main Headquarters of Contract Mgmt
N/A
Q Number of Locations:
Single Unit
2-5
6-49
50-99
100-249
250-499
500-999
1000+
N/A
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