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Now Open in Kentucky, Ohio and Tennessee

Why have we started a magazine for the restaurant and food industry?

We began the publication in light of the fact that the food industry is vitally important in every state of America. According to the National Restaurant Association, food and beverage sales in Tennessee will be $7.4 billion in 2005. The NRA estimates that 247,800 people are employed in Tennessee’s restaurant industry. Foodservice remains a powerhouse of job creation in the United States. Although many of our readers work in small businesses, they are part of a very large industry.

Although the industry is extensive, we find that most operators acquire most of what they need from a business that is within a 100-150 mile radius. Food may come from another part of the country or another part of the world, but business owners still require a relationship with someone who can drive a truck to the back of the building. PREP helps connect the people and businesses that have these local relationships.

Operators need more than food to do business. They also require foodservice equipment, linen service, point-of-sale and technology systems, cleaning services, uniforms, insurance, beverages, smallwares, furniture, accountants and bookkeepers, and a well-trained staff. We hope we can help you find what you need and operate your business more efficiently and profitably.

The PREP publishing group has been creating magazines in the food industry for the past four years. Two years ago, the concept of PREP magazine evolved as a business-to-business statewide trade publication, which would serve as an independent media for the industry. From the outset, the PREP publishing group has said that if the magazine was well received in Kentucky then it should be introduced in other states.

PREP has been very well received in Kentucky. Distribution started at 5,000 and increased to 8,000 in the second year. In the third year, distribution will reach 10,000.

We are opening state versions in Tennessee and Ohio in 2006, with initial distribution of 10,000 in each state.

Six times a year isn’t enough. Monthly is too often. So, PREP is published eight times a year.

PREP is a unique, local trade publication. People in the business are informed and entertained with each issue. Since PREP is presented as a full-color glossy magazine, with professional photography and a brisk editorial style, many consumers who are "restaurant fans" or "foodies" have an interest in some of the issues. We write a great deal about new restaurants opening throughout the state, which interests anyone who enjoys dining out.

However, there is also information that only a restaurant and food industry professional would find interesting. This includes:

PREP’s editorial staff is often reminded that they should be writing their stories "from the other side of the cash register." PREP’s contributing writers are not "restaurant reviewers." They write business profiles about the people and establishments that improve the quality of life in the towns and cities where they are located. We don’t sell advertising to restaurants because we don’t pretend to be a dining guide. The exceptions could be if someone wants to sell their business or place recruitment advertising.

The contributing writers for PREP live in the areas that they are writing about. By living in these communities, they have a better sense of what is happening in the market.

PREP has gained the attention of restaurant owners and managers, executive chefs, school and institutional foodservice directors, chain restaurant managers, food retailers, caterers, industry executives, food industry association members, food and beverage distributors, culinary and hospitality educators, local agriculture producers and state and national media.

Restaurant servers, bartenders, kitchen staff and industry employees may have some interest in PREP. However, it is the career professionals that have become the primary readership base. It is primarily the people who make the decisions for a business or institution.

PREP also believes you don’t have to be in a big city to have a good restaurant or successful food retail business. We travel the state to find people who have chosen to open their businesses in small towns and have become successful.

The initial qualified distribution of PREP will be followed by a subscription base, which will ensure delivery to the people who find the magazine most informative and entertaining.

Yes, it is www.prepmagazine.us

The site has some new information that may not be in the magazine. We conduct regular polls and provide information from food blogs. There are hot links to other cool sites as well.

You may post job openings for free or visit our chatroom. We are making a concerted effort in 2006 to keep the Web site fresh.

The voting for PREP’s first annual Blue Plate Awards in Kentucky was conducted entirely online at the Web site. Visitors cast 1,907 votes from separate email accounts in 14 different categories, only a few months after the site went live.

We understand that a great deal of food business is being conducted on the web and it’s only going to get bigger.

 Can I advertise my business in PREP?

Yes, especially if you want to reach key decision makers in the restaurant and food industry. PREP’s distribution is 10,000 in Kentucky and 30,00 with the addition of the Ohio and Tennessee versions. Advertising may be placed in a single state version or in the entire coverage area.

PREP’s full-color glossy format provides eye-catching advertising placements. PREP’s graphic designers can create an ad for your business. You may also provide supplied materials.

For advertising rates and media specifications, contact:

(502) 836-8257