Restaurant Hospitality is the premier resource dedicated to the success of professional restaurateurs & chefs of independent & multi-concept operations.

Restaurant Hospitality reaches over 150,000+ unique users, by far the most for any brand targeting independent operations. Most importantly, RH’s focus is on the best and brightest of America’s chefs and restaurateurs. Our subscribers come from a high-volume businesses doing in excess of $500,000 per year in sales.

0
print subscribers
0
monthly pageviews
0
Eat Beat subscribers

ESSENTIAL. INSPIRING. ENGAGING.

For nearly 100 years, Restaurant Hospitality (RH) has served the information needs of the independent restaurateur. The editorial team is on the pulse of the industry, creating content that connects deeply with this professional audience with new ideas for restaurateurs to refine, enhance and build their business. This content drives the most highly trafficked website targeted at the independent market, as well as the popular Eat Beat eNewsletter.

INTEGRATED PROGRAMS THAT DELIVER RESULTS.

Restaurant Hospitality offers the largest and most valuable audience of independent restaurateurs in foodservice. This provides both widespread scale and also a critical mass for targeted programs. RH specializes in targeted programs to help you reach readers engaging with specific topics such as food trends, technology, equipment, and more. RH also delivers the most ways to reach this audience, whether it be through the magazine, website, eNewsletters, custom eBlasts, mobile or live events. From tactical lead generation and product announcements to broad, strategic brand building and through leadership, more advertisers turn to RH to help deliver their marketing message.

Who do we reach?

  • High-Volume Independent Restaurants
  • Local & Regional Restaurant Chains
  • Hotels & Resorts
  • Bars & Taverns

Influential decision makers

90%
involved in purchasing products, services and/ or supplies (approving, recommending, influencing, selecting, etc.)

OUR AUDIENCE

90%

90%

involved in purchasing products,
services and/ or supplies

91%

91%

are involved with
menu development
and concepting

86%

86%

work in independent
or multi-unit
independent restaurants

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