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Restaurant Magazine

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12 issues per year.
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Current Issue

AUG 17,  released 04/08/2017
(6 in stock)

Features: Clare Smyth, Pidgin, Andrew Pern

£6.51 inc. p&p to United Kingdom
Next Issue: SEP 17, Due:08/09/2017 £6.51 
The essential read for anyone involved in the restaurant and food industry, Restaurant magazine is a highly focused, informative and well-written trade publication that knows how to take food seriously.

Inside Restaurant you will find all the latest food-relevant news, including policy changes and how they apply to restaurants, new openings and on-going and up-coming events. Aimed at those involved in the industry rather than those interested in food, Restaurant covers all the hard work that goes into bringing the food to your plate, from chefs to tableware and more, and is full of ideas for making your restaurant more efficient and successful. Includes sections devoted to what ingredient is in fashion and in season, beverages both soft and alcoholic and the latest job openings.

Buy a single copy of RESTAURANT or a subscription of your desired length, delivered worldwide. Current issues sent same day up to 3pm! All magazines sent by 1st Class Mail UK & by Airmail worldwide (bar UK over 750g which may go 2nd Class).

If there’s one area of business that we here at Newsstand reckon is pretty much recession proof, it is eating out. Everybody loves to go out and eat at a restaurant, and it is the whole experience that makes it worthwhile. From simply being presented with a list of different things you could have made for you on demand, to having the food freshly made and brought to your plate, dining in a restaurant is simply a far more pleasant and enjoyable experience than eating at home.

We British love our restaurants, as shown by the sheer number that adorn every high street in every town, city and even village. What's more, we love to explore with our tastes, taking in cuisines from across the world – this has become so ingrained into the national consciousness that we now think of the curry as a great British dish, and Indian and Chinese are by far the most common takeaways in existence. We all love a good meal out, and no matter how bad the economy gets (and how much more economic sense it makes to eat at home) we don’t think that that will change.

And you know what the best part of dining in a restaurant is? Not having to do the washing up. NB

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    • Restaurant Magazine Issue AUG 17
      AUG 17
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      Restaurant Magazine Issue SEP 17
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