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Kathleen Furore
“The year is half over.”
Now, that seems like an obvious declaration — but quite honestly, I was a bit shocked when I heard it uttered out loud at the beginning of July.
For all of us here at el Restaurante, this particular half-year mark is a milestone, of sorts. It hits just as we’re putting the fourth issue of the year to bed — a year we entered feeling quite unsure about how our transition to an all-digital format would go.
We’re happy to report that that uncertainty has become confidence thanks to our readers and advertisers who have enthusiastically responded to the changes the year ushered in. As one reader who asked recently how to get a copy of el Restaurante responded when I emailed the link to subscribe and told her it was now a digital-only publication: “Even better!”
We feel as if we’re hitting our stride, offering multiple ways to find information for Mexican/Latin restaurants that isn’t available elsewhere in such a concise, curated format designed specifically for this growing foodservice segment.
Besides the flipbook and web-optimized English and Spanish issues of el Restaurante, there’s our website that includes Industry News updated daily, recipes, a Buyer’s Guide section, and more; Facebook and Instagram pages; a Recipe of the Week email; and eMex, our biweekly enewsletter full of up-to-date information from the Mexican/Latin culinary scene; plus exclusive webinars that are posted online so those unable to attend can benefit from all of the information speakers delivered.
We hope that this issue — #4 of the 6 planned for 2024 — delivers information that will help you plan menus and promotions that will carry you successfully through the second half of the year.
Let us know how we’re doing and how we can improve to provide even more value!
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