First published in 1974 (Showa 49). It is a medium that covers information on the food service industry and is mainly targeted at small and medium-sized food service users. Seasonal publication (issued three times a month on the day with 5). In addition to industry trends, new store information, management seminars, statistical analysis, manufacturer new product information, serial columns, planning articles focusing on staff working in the field, and other useful information for people involved in the restaurant industry in a timely manner We will deliver. The editorial policy is to "provide articles that contribute to awareness and learning" at restaurants.* Please note that the May 5th and December 25th issues will be suspended due to the merger issue, so they will be published twice in May and December.
日本外食新聞
