Tasteful new media

FLAVOUR
With the first issue to be launched in June 2003 and a publication cycle of every alternate month, Flavour will be published by Isikhova Publishing and Communications - the same company that publishes Wine & Food magazine and What's Cooking. "Your essential ingredient to the hotel and restaurant industry", Flavour is aimed at key industry players who make informed buying decisions relating to products such as food, supplies, wine and other beverages; both alcoholic as well as non-alcoholic. Incorporating What's Cooking?, the official newsletter of the South African Chefs Association (SACA), Flavour will provide highly pertinent information, news, events and developments within the industry.

Flavour will function as a platform between advertisers and their markets, such as hoteliers, wine estates and respective distributors and restaurateurs - to professionally guide them with their food/beverage decision making and introducing new products.

Flavour is only available by subscription and is officially endorsed by the South African Chefs Association. Dean Davis has been appointed as editor and will also handle all advertising. For more information call Dean on Tel: (011) 883 4627 or Cell: 082 680 8094, email: .

RESTAURANT BUSINESS

Restaurant Business will be aimed at the foodservice industry, in turn. Launched by expert Editor Julinda Schroeder and Judy Bird of JB Consulting, a highly respected consultant to the industry.

Billed as "the definitive journal for the foodservice industry", Restaurant Business is a new monthly, specialist business magazine aimed at professionals in the foodservice sector of southern Africa. Its objective is to be recognised as a credible source of information on international trends, information technology, innovation, financial management and marketing for senior and middle management, as well as students in the foodservice industry.

The various editorial sections such as: industry and market statistics, business issues, strategic management aspects, food, liquor and equipment developments, décor and design trends, training, legislation, as well as new products and services, etc, will ensure that it is used as a reference tool.

Restaurant Business will be circulated to franchisors, franchisers, owners and senior management in the middle and lower end of the foodservice industry.

The Editor, Julinda Schroeder, has 12 years experience in the foodservice industry and was previously Editor of Professional Caterer and Fast Food & Family Restaurant magazines (published by Times Media Ltd). For further details please contact Julinda Schroeder on Tel: (011) 478-1134, email: .