FoodService News 2010 Media Planner

Serving the Food Service Industry for Over a Decade.

2010 Media Planner

www.foodservicenews.ca

About FoodService News

Serving the Food Service Industry for Over a Decade.

We are the only national food service and hospitality newspaper that addresses the needs of the entire industry: franchises, chains and independents. Our mandate is to report on all aspects of the food service industry, offer industryborne advice from well-respected food service professionals and provide insight into the latest food and beverage trends and equipment developments.

FoodService News is distributed eight times a year to a diverse national demographic, which make up more than 16,000 individuals and organizations in the food service industry and is comprised of independent owners and operators, chains, franchise operations, chefs, food and beverage managers, business managers and frontline workers.

1. Commercial Food & Beverage Establishments

Volume 12, Number 3 • April 2009

What's on the Menu?

Trendwatching at the 2009 CRFA Show

Sumptuous Seafood

10,385

The Rise of Rosés Gluten-Free Goods

2. Non-Commercial Food & Beverage Establishments 591 3. Lodging

1,790

4. Non-Traditional Foodservice

302

5. Suppliers

1,143

6. Education

199

7. Others Allied to the Field

1,729

TOTAL QUALIFIED CIRCULATION

16,139*

Serving the Food Service Industry for Over a Decade.

Volume 12, Number 5 • August 2009

Finger Lickin’ good New flavours expand wing options

*Based on the September 2009 CCAB statement Fry-ing up Business Feast of Fields De-Alcoholized Beer www.foodservicenews.ca

What’s Inside Every issue, FoodService News addresses topics of interest to the entire industry and includes special features as well as the popular departments and regular columns readers have come to look for.

Serving up Green FoodService News is the first and only Canadian media to specifically dedicate a portion of each publication to educating all sectors of the food service industry about reducing the environmental impacts of their operations and businesses. Every issue well-respected food service professionals (who are experts in their field) address topics of interest to the entire industry, including certification programs, eco-friendly packaging, energyefficient equipment, organic and sustainable foods, restaurant retrofits, ‘green’ cleaning and water and energy conservation methods, among others.

Editorial Planner Issue

Food

Beverages

Equipment & Technology

Special Focus

February

Fish & Seafood

Wine & Spritzers

Online Dining Guides

CRFA Show Preview

March

Poultry & Meat

Spirits

Ovens, Hoods & Warmers

Architecture & Interior Design

April

Breakfast Fare

Bottled Water & Juice

Barware & Gadgets

Sanitation & Pest Control

June

Snack, Finger Foods & Pizza

Beer

Fryers, Grills & Broilers

Fats, Oils & Shortenings

August

Frozen, Prepared & Take-Out

Cocktails & Coolers

Refrigeration & Freezers

Food Service Consulting

September

Ethnic & Specialty Foods

Energy Drinks & Pop

POS Systems & Menus

Uniforms & Footwear

October

Desserts & Baked Goods

Coffee & Tea

ATMS & Money Handling

Food Safety & Quality

December

Dips, Sauces & Marinades

Garnishes & Condiments

Dispensing Equipment

Condiment Research Study

Why Advertise?

Advertising in FoodService News is a targeted and cost-effective way to reach the most qualified food service and hospitality professionals – readers with proven purchasing power.

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Front Cover Over-wraps Available upon request

Website Advertising Rates

Awarded Best 2009 Website

by The Canadian Business Press

Rotating Leaderboard Banner Ad 728 x 90 pixels:

For thousands of Food Service Professionals foodservicenews.ca has quickly become the industry’s newest and ultimate online resource guide. The high-tech, user-friendly site is used daily and updated regularly with the latest news and information. First to the food service media landscape, the site offers users a digital version of the publication, streaming video and RSS feeds as well as various search engine optimization strategies to continue its high traffic generation. For more details on the site’s success and statistics to complement your highly targeted integrated marketing strategy, please contact our Publisher, Neil D. Barbaro, at 416 270-4737.

2010 Publishing Schedule Issue

Advertising & Material Deadline

Jan: Buyers Guide * February March April June August September October December

Nov 19 February 5 March 5 April 2 June 4 July 30 September 4 October 1 Dec 3

* Includes bonus circulation at the CFRA Show

Publish Date

January 2010 February 2010 March 2010 April 2010 June 2010 August 2010 September 2010 October 2010 December 2010

2009o's Who Wh

2009

Who’s Who Industry Resource Guide

www.foodservicenews.ca/readerschoiceawards

-RHYWXV] 6IWSYVGI +YMHI

Rotating Skyscraper Ad 120 x 600 pixels: Rotating Button Ad (Right side) 125 x 125 pixels Rotating Big Box Ad 300 x 250 pixels: All rates are Net and in Canadian Dollars Serving the Food Service Industry for Over a Decade.

Finger Lickin’ good New flavours expand wing options

FoodService News Electronic Magazine E-mailed to 9,700 e-subscribers every issue

Fry-ing up Business Feast of Fields De-Alcoholized Beer

A one-stop resource to get you through the forthcoming year, the Who’s Who issue is a must-read for every food service professional. This special edition includes the winners of the highly anticipated Readers’ Choice Awards, annual Buyer’s Guide, a look at the movers ‘n’ shakers in the industry as well as insight into the latest trends. A valuable resource tool in a billion-dollar industry!

Mechanical Requirements

Ad Requirements

PRINT

All ads should be sent press-ready with an appropriate proof.

Publisher assumes no responsibility for accuracy where no proof has been provided.

Bleed Page 10.875” x 14.25” 2/3 Page Vertical 7” x 12.125”

Trim Size 10.625” x 14”

1/2 Page Island 6” x 9”

Live Area 10” x 13”

1/2 Page Vertical 4.50” x 12.125”

Printing Specifications Trim size: 10.625”x14” Half tones: 85-100 lpi Saddle Stitched Digital Files

Preferred format is InDesign CS3, QuarkXPress 6.5, Adobe Illustrator or PDF. Please include all image files and all fonts used in the document and a laser copy for reference.

GEneric pdF Files

1/4 Page 4.50” x 6”

1/3 Page Vertical 3” x 12.125”

1/3 Page Square 6” x 6”

1/2 Page Horizontal 9.25” x 6”

Generic PDF files, created with Adobe Acrobat Distiller using high resolution CMYK (no colour profiles), with all the fonts embedded.

“Save-as” PDF files (Adobe Illustrator, Adobe Photoshop) and native application files (QuarkXpress, Adobe InDesign, Pagemaker...) are not acceptable for digital ad submissions. These files are not final material and can create problems with reproduction.

When Sending material

1. Submit files on a Macintosh formatted CD-ROM. 2. Include a Magazines Canada standards colour proof, for accurate reproduction.

WEB Leader Board GIF or JPG 728 x 90 pixels 72 dpi

Four colour: colour-corrected screened negatives, right-reading emulsion down with colour key or progressive proofs. Digital files preferred.

Since 1999, the sandwich market has grown 70 per cent to more than $120 billion, representing 25 per cent of all food service sales. In the U.S. alone, the average American eats 200 sandwiches yearly, totalling more than 45 billion sandwiches nationally.

With patrons willing to pay more for sandwiches made with specialty breads, premium meats and bold, unique flavour enhancers, operators can take their sandwich sales to the next level.

The public has become extremely aware of the health benefits of certain foods. Words like organic and antioxidants are now commonplace. Foods like pomegranate, goji berry and varietal green teas are sought after for their health benefits.

The demographics of society have changed dramatically creating a mosaic of culture and race. Along with the influx of immigration has come a plethora of new tastes – Asian, Indian, Latin American, Mexican and South American to name a few.

Big Box Ad GIF or JPG 300 x 250 pixels 72 dpi

Innovative manufacturers of sauces, dressings and marinades have been quick to develop numerous alternatives that meet the needs of today’s health conscious consumers and more diverse population. These new offerings can be used to transform typical sandwiches into top moneymakers. Molés, salsas, sambals, hot sauces, chimichurris, vindaloos, pestos, chutneys, gourmet mustards and regional barbecue sauces are but a few options that can transform a normal, blasé sandwich into an exciting, premium priced masterpiece.

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Today, most manufacturers have user-friendly websites that offer recipe ideas (utilizing their products) to help operators meet consumer demand for unique sandwich options. Also, with the advent of instant messaging and social networking sites dedicated to ‘foodies,’ such as Food Connect, recipe ideas and methods of application can be shared freely and easily. These sites also serve as educational and marketing resources, providing information on new ingredients, foreign flavour profiles and consumer demands providing operators the opportunity to tweak recipes to meet or exceed guest expectations.

Blake Davidson is vice-president of business development for International Pacific Sales Ltd. International Pacific Sales is a food service marketer representing 27 brand name companies, including French’s Foodservice, Litehouse Inc., Smucker Foods of Canada Co., Mars Canada Inc. and Original Cakerie Ltd. For more information, contact Blake at 604.273.7035 ext. 315 or blaked@intlpac.com.

Publisher Neil D. Barbaro 416.512.8186 ext. 268 1.866.216.0860 ext. 268 Cell: 416.270.4737 neilb@mediaedge.ca

3. Upload files to the FTP site.

Host: ftp3.mediaedge.ca Username: me_fsn_ad Password: artwork Shipping instructions for all other materials

For instance, companies like Litehouse have recognized the growing influence of Latin Americans south of the border – this group currently makes up 15 per cent of the U.S. population – and have developed new salad dressings, such as sofrito, sangria and cilantro cream, that can be used as marinades to enhance the taste of proteins or simply as spreads on sandwiches.

A slight twist to a traditional recipe can result in a unique menu offering that becomes a signature dish driving foot traffic through the door and enhancing an operator’s profit margin. For example, take a standard BLT made with white or whole wheat and topped with mayo. This sandwich can be transformed by upgrading any or all of the ingredients. Substitute the regular fare with a sun-dried tomato ciabatta bun, heirloom tomatoes, thickly sliced peppered bacon, local red leaf lettuce, avocado mayo and crema di balsamico – a syrupy reduction of balsamic vinegar and grape juice – to create a bold flavour experience that demands higher price points and a larger contribution margin.

All colour files must be accompanied by a colour proof or a separated laser proof. Publisher assumes no responsibility for accuracy where no proof is provided.

Button Ad (Right side): GIF or JPG 125 x 125 pixels 72 dpi

Editor-in-Chief Clare Tattersall 416.512.8186 ext. 249 1.866.216.0860 ext. 249 claret@mediaedge.ca

Digital materials, film, artwork, etc. to be sent to: Production Manager, FoodService News 5255 Yonge Street, Suite 1000, Toronto, Ontario M2N 6P4 Polybag/Inserts

Contact publisher for quotation and specifications. shipping instructions for inserts

Check with publisher for information. Send six samples of insert to production manager.

FoodServiceNews is published by:

5255 Yonge Street, Ste. 1000, Toronto, Ontario M2N 6P4 Telephone: (416) 512-8186 Fax: (416) 512-8344 www.mediaedge.ca info@mediaedge.ca

Our mission is to produce market leading, superior quality magazines, conferences and trade show brands that provide distinctive and effective ways to deliver client information to key industry players.

Publications produced by MediaEdge Communications Inc.

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