Launched at the end of 2014, Sauce serves the fast-changing restaurant and foodservice sectors. With a circulation of 19,000, the title provides inspiration and business intelligence for chefs, operators, managers and drinks buyers working in restaurants, hotels, pubs, cafés and bars.
Each issue contains:
- Profiles of successful chefs and operators
- Foodservice trends and how to tap into them
- Tips on marketing, menu development and training
- Advice on increasing sales and generating profit
- Top Drop – a section dedicated to drinks, with ideas and advice for sommeliers, managers and front of house staff