Restaurant Business named Magazine of the Year

Restaurant Business Magazine

Restaurant Business has been named the Magazine of the Year by the American Society of Business Press Editors, the national association of writers and editors who specialize in business-to-business media.

RB was chosen from a field of 10 finalists that included such respected B2B titles as Architect, The American Lawyer and Automotive News.

“It is an honor to be recognized by a group like the ASBPE for creating a new sort of magazine—B2B content delivered with the readability, style and compelling presentation of a leading consumer magazine,” said RB Editor Kelly Killian. “We’ve worked hard since recasting the magazine in January 2014 to make it the best in all of business publication. We’re proud that the ASPBE said, ‘You’ve done it.’”

The ASBPE named the Magazine of the Year as the grand finale of its annual awards banquet, held Friday night in New York City. The award is regarded as the most prestigious honor bestowed by the group, particularly in the open-ended category of publications with revenues exceeding $3 million in revenues (a publication is also named in the lower category of magazines with less than $3 million in sales.)

Today's top stories

1
For many limited-service spots, vegetarian options consist of regular menu items minus the meat: for example, a salad without the chicken, or a saucy pasta dish, hold the sausage. That omission can...
2
Today’s diners are more conscious than ever about the foods they eat—what they’re made of, but more importantly, what they’re not made of. Consumers are interested in, and in some cases, will pay...
3
In today’s rigid labor market, restaurant operators have made headlines launching education benefits , referral bonuses , competitive wages and career development programs to attract workers and coax...
4
Like any kitchen tool, a protective glove is only as good as the skills of the person using it. I know chefs who swear by cut-resistant gloves and others who do not allow them in their kitchens,...
5
Although consumers’ moves toward better-for-you menu items continues to influence operators today, fried foods remain universally popular choices for restaurantgoers. With 84.5% of all operators...
6
After boasting for years that America runs on Dunkin’ , the franchise powerhouse is fundamentally changing to keep up. A menu that reverses years of pushing beyond doughnuts will be in place within...
7
A shutdown of all the Joe’s Crab Shacks in Michigan has raised the tally of units closed by bankrupt operator Ignite Restaurant Group to more than 40, from a base of 113 stores, according to internet...
8
The portion of restaurants’ sales coming from delivery could top 40% by 2020, roughly a sevenfold increase from current levels, according to a recent study from Morgan Stanley. Demand for off-premise...
9
As LSRs battle it out at breakfast, they’re pulling no punches when it comes to innovation. Taco Bell’s Naked Breakfast Taco spring LTO used a fried egg as a “shell” to hold diced potatoes, cheese...
10
The Fast staff took a break from putting this issue to bed for our Restaurant Trends & Directions conference . One of the keynoters was Jonah Berger, author of “Contagious” and “Invisible...