FoodService News 2010 Media Planner

2010

Serving the Food Service Industry for Over a Decade.

Media Plannerwww.foodservicenews.ca

2010

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 industry-borne advice from well-respected food service professionals and provide insight into the latest food and beverage trends and equipment developments.

About FoodService News

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, energy-efficient equipment, organic and sustainable foods, restaurant retrofits, ‘green’ cleaning and water and energy conservation methods, among others.

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

What’s Inside

Issue

February

March

April

June

August

September

October

December

Editorial PlannerFood

Fish & Seafood

Poultry & Meat

Breakfast Fare

Snack, Finger Foods & Pizza

Frozen, Prepared & Take-Out

Ethnic & Specialty Foods

Desserts & Baked Goods

Dips, Sauces & Marinades

Beverages

Wine & Spritzers

Spirits

Bottled Water & Juice

Beer

Cocktails & Coolers

Energy Drinks & Pop

Coffee & Tea

Garnishes & Condiments

Equipment & Technology

Online Dining Guides

Ovens, Hoods & Warmers

Barware & Gadgets

Fryers, Grills & Broilers

Refrigeration & Freezers

POS Systems & Menus

ATMS & Money Handling

Dispensing Equipment

Special Focus

CRFA Show Preview

Architecture & Interior Design

Sanitation & Pest Control

Fats, Oils & Shortenings

Food Service Consulting

Uniforms & Footwear

Food Safety & Quality

Condiment Research Study

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.

Volume 12, Number 3 • April 2009

Serving the Food Service Industry for Over a Decade.

Trendwatching at the 2009 CRFA Show

Sumptuous Seafood

The Rise of Rosés

Gluten-Free Goods

What's on the Menu?What's on the Menu?

Sumptuous Seafood

The Rise of Rosés

Gluten-Free Goods

Volume 12, Number 5 • August 2009

Serving the Food Service Industry for Over a Decade.

New flavours expand wing options

Fry-ing up Business

Feast of Fields

De-Alcoholized Beer

Finger Lickin’ goodFinger Lickin’ good

Fry-ing up Business

Feast of Fields

De-Alcoholized Beer

www.foodservicenews.ca

1. Commercial Food & Beverage Establishments 10,385

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*

*Based on the September 2009 CCAB statement

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.

Why Advertise?

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!www.foodservicenews.ca/readerschoiceawards

Industry Resource Guide

20020099Who’s WhoWho’s

Who's Who2009

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Jan: Buyers Guide Nov 19 January 2010 * February February 5 February 2010March March 5 March 2010April April 2 April 2010June June 4 June 2010August July 30 August 2010September September 4 September 2010October October 1 October 2010December Dec 3 December 2010

* Includes bonus circulation at the CFRA Show

Issue Advertising & Material Deadline Publish Date

Awarded Best 2009 Website by The Canadian Business Press

2010 Publishing Schedule

Website Advertising Rates

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Foodservice news electronic magazine e-mailed to 9,700 e-subscribers every issue

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.

Serving the Food Service Industry for Over a Decade.

New flavours expand wing options

Fry-ing up Business

Feast of Fields

De-Alcoholized Beer

Finger Lickin’ goodFinger Lickin’ good

Fry-ing up Business

Feast of Fields

De-Alcoholized Beer

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FoodServiceNews is published by: 5255 Yonge Street, Ste. 1000, Toronto, Ontario M2N 6P4 Telephone: (416) 512-8186 Fax: (416) 512-8344 www.mediaedge.ca [email protected]

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.

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TGFATravel Goods, Fashion & Accessories Magazine

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shipping instructions For all other materialsDigital materials, film, artwork, etc. to be sent to:Production Manager, FoodService News5255 Yonge Street, Suite 1000, Toronto, Ontario M2N 6P4

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PublisherNeil D. Barbaro416.512.8186 ext. 2681.866.216.0860 ext. 268Cell: [email protected]

Editor-in-ChiefClare Tattersall416.512.8186 ext. 2491.866.216.0860 ext. [email protected]

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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.

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.

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.

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 [email protected].

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