Editorial Focus:
Food Management serves professional in the Noncommercial Foodservice Industry with ideas and how-to information about food (recipes, preparation, nutrition, etc.) and management (labor, business, service, company and operator profiles, etc.).  Also included are equipment, new products, food safety, and layout/design articles.

Target Audience:
Food Management is the leading business magazine for foodservice directors and managers, chefs, dietitians, contract management executives, and others with management responsibilities in the onsite or noncommercial segments of the foodservice industry (e.g., colleges/universities, business dining, healthcare, K-12 schools, etc.).