The heart and soul of the American dining scene are independent restaurants and smaller chains. This is where entrepreneurs are born, innovaon flourishes, and the next great mul-concept companies and regional chains get started. But it is a challenging business, where success goes only to the professional restaurateur. That is the audience of Restaurant Hospitality (RH) magazine. With a circulaon of more than 90,000, it has, by far, the greatest reach among foodservice publicaons. And with a pedigree that goes back to 1919, it has witnessed the American century. Most importantly, its focus is on the best and brightest of America’s restaurateurs. In 2013, once again, every one of RH’s subscribers will come from a high-volume business doing in excess of $500,000 per year in sales. Each month, they turn to RH for the growth strategies and cung-edge trends — in food, beverage, menu, operaons, business and more. From vanguard chefs like Jose Garces to mul-concept operators like Richard Melman and full-service growth chains like Yard House, RH is your key to reaching the $140+ billion market for these restaurateurs. Read on to learn more about how Restaurant Hospitality can help you communicate with independent restaurants, local chains and regional chains. Why Restaurant Hospitality? Restaurant Hospitality About our subscribers* *Sources: BPA Publicaon Circulaon Statement (Dec 2012) Technomic, Inc. (2010) RH Subscriber Study (Jun 2012) BRAND PERCEPTION RESTAURANT HOSPITALITY keeps me on top of foodservice industry trends (87%) I learn something new in every issue of RESTAURANT HOSPITALITY (84%) RESTAURANT HOSPITALITY keeps me on top of food trends (82%) 86% of subscribers work in Independent or Multi-Unit Independent restaurants 83% of Independent restaurants have sales of $500,000 or more 73% of Multi-Unit Independent restaurants have sales of $1 million or more Of these operations: 70% of subscribers are comprised of Company Officers or Operations Management 91% of subscribers are involved with menu development and concepting Over 88% of subscribers work in operations serving dinner (93%) and lunch (88%) MENU MENU MENU MENU MENU Over 80% of subscribers work in operations serving alcoholic beverages 5 pm - 9 pm 12 pm - 4 pm
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Why Restaurant Hospitality? · Why Restaurant Hospitality? Restaurant Hospitality About our subscribers* *Sources: BPA Public ation Circulation Statement (Dec 2012) Technomic, Inc.
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The heart and soul of the American dining scene are independent restaurants and smaller chains. This is where entrepreneurs are born, innovation flourishes, and the next great multi-concept companies and regional chains get started. But it is a challenging business, where success goes only to the professional restaurateur.
That is the audience of Restaurant Hospitality (RH) magazine. With a circulation of more than 90,000, it has, by far, the greatest reach among foodservice publications. And with a pedigree that goes back to 1919, it has witnessed the American century.
Most importantly, its focus is on the best and brightest of America’s restaurateurs. In 2013, once again, every one of RH’s subscribers will come from a high-volume business doing in excess of $500,000 per year in sales. Each month, they turn to RH for the growth strategies and cutting-edge trends — in food, beverage, menu, operations, business and more.
From vanguard chefs like Jose Garces to multi-concept operators like Richard Melman and full-service growth chains like Yard House, RH is your key to reaching the $140+ billion market for these restaurateurs.
Read on to learn more about how Restaurant Hospitality can help you communicate with independent restaurants, local chains and regional chains.
Why Restaurant Hospitality?
Restaurant Hospitality
About our subscribers*
*Sou
rces
: BP
A Pu
blic
ation
Circ
ulati
on S
tate
men
t (De
c 20
12)
Te
chno
mic
, Inc
. (20
10)
RH
Sub
scrib
er S
tudy
(Jun
201
2)
BRAND PERCEPTIONRESTAURANT HOSPITALITY keeps me on top of foodservice industry trends (87%)
I learn something new in every issue of RESTAURANT HOSPITALITY (84%)
RESTAURANT HOSPITALITY keeps me on top of food trends (82%)
86% of subscribers work in Independent or Multi-Unit Independent restaurants
83% of Independent restaurants have sales of $500,000 or more
73% of Multi-Unit Independent restaurants have sales of $1 million or more
Of these operations:
70% of subscribers are comprised of Company Officers or Operations Management
91% of subscribers are involved with menu development and concepting
Over 88% of subscribers work in operations serving dinner (93%) and lunch (88%)
MENUMENUMENU MENUMENU
Over 80% of subscribers work in operations serving alcoholic beverages
5 pm - 9 pm 12 pm - 4 pm
Print | Magazine
REGULAR READERS*(at least 3 of every 4 issues)
91%
MINUTES PER ISSUE (AVG.)*51
GREATER REACH• Has a circulation of 90,025* that puts you in touch with far more independent and full-service
operators than any other foodservice magazine.• Dedicated to the success of independent, local and regional restaurant chains as well as hotels,
resorts and more.
LEADERSHIP POSITIONINGRestaurant Hospitality has been identifying and writing about hot, new trends, dynamic restaurant concepts and up-and-coming industry stars for decades:
• For 25+ years, the Rising Stars program has put the spotlight on hundreds of young chefs who have gone on to become major stars in the industry, including Emeril Lagasse,
Bobby Flay and Michael Symon.• Formed an alliance with industry great Richard Melman to create an award that honors the best and brightest restaurateurs in the land, including Danny Meyer and Jose Andres.• Showcases new restaurant concepts that the editors believed would someday become major forces in the industry, including Chipotle Mexican Grill, Dave & Buster’s, and Quaker Steak & Lube.• Complied one of the most comprehensive collections of useful and dynamic restaurant recipes.
BETTER, MORE RELEVANT AND USABLE IDEASProvides relevant editorial content and usable operationally-focused ideas, tips, techniques and insights directly applicable to its readers.
EDITORIAL EXCELLENCEOur award-winning editorial staff boasts a combined 90+ years of foodservice industry experience, delivering editorial excellence with personality and cutting edge information. Because of their experience, Restaurant Hospitality editors don’t merely report on what’s happening in the industry, they explain how the information will affect operators.
• BIZ SMARTS - offers solutions to a specific foodservice problem, through Tricks of the Trade or How-To’s.• FOOD / DRINK - features specific food and beverage recipes based on each month’s theme.• EQUIPMENT & FOOD SAFETY - focuses on back-of-the-house including specific pieces of equipment and food
safety best practices. *Sou
rces
: BP
A Pu
blic
ation
Circ
ulati
on S
tate
men
t (De
c 20
12)
RH
Sub
scrib
er S
tudy
(Jun
201
2)
Sign
et A
d Re
ader
ship
Stu
dy (F
eb 2
012)
Excellent print editorial coverage
What action(s) have you taken during the past year as a result of advertisements and/or articles seen or read in RESTAURANT HOSPITALITY?*
Used information to do their job more effectively 47%
Implemented a new recipe or menu suggestion 40%
Modified a menu or promotion 30%
Incorporated a new technique or method 27%
Discussed an ad/article with someone else in the company 64%
Subscriber Stats
Digital | Restaurant-Hospitality.com
Restaurant-Hospitality.com is a true operator resource providing trend coverage, big ideas, industry news and solutions for helping restaurateurs evaluate purchases, excel operationally, grow professionally, and improve their businesses.
In 2012, Restaurant-Hospitality.com made a big move — a complete renovation of the RH website. Not only does it have a sleek, new look, but the website’s navigation is speedier and information has been organized better, so visitors will find what they need — pronto.
With specialized features such as a dynamic restaurant recipe database and the long-running Rising Stars program — profiles on popular, up-and-coming chefs — Restaurant-Hospitality.com is the information choice of restaurateurs.
AVAILABLE OPPORTUNITIES• Run-of-Site Sponsorships• In-Article Ads• Homepage Takeover• White Paper Postings• Introstitial/Roadblock Ads• Mobile Site Banners• Custom Content Sponsorship• and more...
TOTAL PAGEVIEWS*(Jan 2012 to Dec 2012)vs 899,533 (Jan 2011 to Dec 2011)
21%1,084,688
TOTAL VISITS*(Jan 2012 to Dec 2012)vs 523,238 (Jan 2011 to Dec 2011)
5%547,050
TOTAL UNIQUE VISITORS*(Jan 2012 to Dec 2012)vs 445,788 (Jan 2011 to Dec 2011)
1%451,434
TIME ON SITE (AVG.)*(Jan 2012 to Dec 2012)
5.72
PAGES PER VISIT (AVG.)*(Jan 2012 to Dec 2012)
1.89
*Sou
rces
: O
mni
ture
(Jan
201
1 to
Dec
201
2)
Cutting-Edge Trends and Usable Ideas
NEW FOR 2013In 2013, Restaurant Hospitality added to its digital arsenal. In addition to a mobile website, Restaurant Hospitality released downloadable apps for the iOS and Android devices — bringing professional restaurateurs the information they need, however they want it.
Digital | RH eNewsletters
RH eNewsletters cover the specific areas and issues that full-service restaurant professionals need to know. With a portfolio of weekly, monthly, topic-focused or custom eNewsletters, RH can help you reach the right audience with your messaging.
AVAILABLE OPPORTUNITIES• Eat Beat - A weekly eNewsletter that covers food and beverage, growth
brands, and what restaurateurs need to know to run their businesses, from the front of the house to the back.
• Eat Beat Extra - A monthly report that digs deep into a top restaurant industry trend.
• Eat Beat Business - A weekly eNewsletter that identifies and aggregates the most relevant tips, ideas and more to help restaurateurs run their business.
• PRG Recipe Watch - A joint monthly eNewsletter (NRN/RH/FM) packed with recipes straight from the research and development kitchens of the foodservice industry’s leading players.
• PRG Product Watch - A joint monthly eNewsletter (NRN/RH/FM) that focuses on new production introductions.
• Custom eNewsletters - Our custom eNewsletters gives you the opportunity to reach out to foodservice operators with a customized message. We can help you target an audience or build a dedicated eNewsletter to tell your story and establish your company as a trusted industry resource.
ENEWSLETTERS DELIVERED PER MONTH (AVG.)*
683,472
*Sou
rces
: M
agne
tmai
l/Yes
mai
l (Ju
l 201
2 to
Sep
201
2)
RH S
ubsc
riber
Stu
dy (J
un 2
012)
OF PRINT SUBSCRIBERS READ EAT BEAT ENEWSLETTER*(at least 3 of every 4 issues)
45%
Best portfolio of eNewsletters
In 2013, Eat Beat became the second foodservice eNewsletter to be nominated by min’s Best of the Web for Best eNewsletter. (The first foodservice eNewsletter to be nominated for the category was sister publication Nation’s Restaurant News with NRN a.m.)
2013 Editorial Calendar | Print
Issue Month
Closing Date
Material Due Featured Theme Biz Smarts Food Drink
Equipment / Food Safety
Bonus Distribution
Jan 12/3 12/7 13 to Watch in 2013 Tricks of the Trade
Breakfast & Brunch
Master Mixologist
Food Safety NAFEM
Feb 1/4 1/9 Next Generation Street FoodAd Readership Study
How-To Sandwiches & Sides
Bar Business Well-Equipped
Mar 2/1 2/6 Maximize Your Marketing Dollars
Tricks of the Trade
Global Grains Paired w. Protein
Signature Drinks
Food Safety
Apr 3/1 3/5 What Customers Want How-To Asian Flavors Master Mixologist
Well-Equipped NRA Show
May 4/1 4/5 7 Traffic-Building Social Media Tactics
Tricks of the Trade
Appetizers & Compatible Drinks
Bar Business Food Safety NRA Show
Jun 5/1 5/6 The Best Sandwiches in America Contest
How-To Bar Food Signature Drinks
Well-Equipped
Jul 6/3 6/7 Design Tweaks to Refresh Your Restaurant
Tricks of the Trade
American Regional
Master Mixologist
Food Safety
Aug 7/1 7/8 The Power 25: Influential Multi-Concept Companies that Kick AssAd Readership Study
How-To Meat Lovers Meals
Bar Business Well-Equipped
Sep 8/1 8/6 Menu Engineer to Maximize Profits
Tricks of the Trade
Desserts Signature Drinks
Food Safety MUFSO
Oct 9/3 9/6 10 Ideas to Increase Beverage Profits
How-To Healthful Snacks Master Mixologist
Well-Equipped
Nov 10/1 10/7 Optimize Your Bottom Line Tricks of the Trade
Latin Cuisine Bar Business Food Safety
Dec 11/1 11/5 Food Trends You Should Embrace
How-To Mediterranean Food
Signature Drinks
Well-Equipped
NOTE: Departments and topics subject to change Green Title: Ad Readership Study
Send RH Files to:www.PentonDigitalAds.com, orDenise M. Walde, Sr. Production [email protected]: (913) 967-1696 | Fax: (913) 514-38159800 Metcalf Avenue, Overland Park, KS 66212
Non-Bleed Bleed Trim
Two Page Spread Gutter bleed only: 14.75” (w) x 10” (d)
15.75” (w) x 11” (d) 15.5” (w) x 10.75” (d)
Full Page 7” (w) x 10” (d) 8” (w) x 11” (d) 7.75” (w) x 10.75” (d)
1/2 Page Spread 15.75” (w) x 5.625” (d) 15.5” (w) x 5.5” (d)
1/3 Page Spread 15.75” (w) x 3.5” (d) 15.5” (w) x 3.25” (d)
2/3 Page 4.5” (w) x 10” (d)
1/2 Page Island 4.5” (w) x 7.5” (d)
1/2 Page Horizontal 7” (w) x 4.875” (d) 8” (w) x 5.625” (d) 7.75” (w) x 5.5” (d)
1/2 Page Vertical 3.25” (w) x 9.25” (d) 4” (w) x 11” (d) 3.75” (w) x 10.75” (d)
1/3 Page Square 4.5” (w) x 4.875” (d)
1/3 Page Horizontal 6.75” (w) x 2.625” (d) 8” (w) x 3.5” (d) 7.75” (w) x 3.25” (d)
1/3 Page Vertical 2.125” (w) x 9.25” (d) 2.875” (w) x 11” (d) 2.625” (w) x 10.75” (d)
1/4 Page 3.375” (w) x 4.875” (d) 4” (w) x 5.75” (d) 3.875” (w) x 5.625” (d)
Cover Contact us for more info
MAGAZINE TRIM SIZE: 7.75” x 10.75”
PRINTING PROCESS & BINDING METHOD• Web offset, Perfect-bound, Paper is White• Business reply cards/inserts jog to the head• Inserts tip to front of signature
COLOR PROOFSWOP approved color proof
NOTES:• Keep live matter 1/4” from trim• Keep crop marks out of bleed
areas• Gutter, face, foot, head trim: 1/8”
ADVERTISING MATERIALSOnly one solid color should be used in one area. Total density of all four colors should not exceed 280% in any area of the separation. Exaggerated contrast should be used for greater fidelity and impact. Allow for 5-7% gain, which occurs in web offset printing.
ADVERTISEMENT SUBMISSION GUIDELINES:
Penton Media, Inc. uses computer-to-plate technology for all printed material. We ask that our advertisers supply digital files using the standardized file formats as listed below.
1. Media: Mac or PC
2. Preferred Format: PDF Acceptable Formats: EPS, TIFF, JPG, PS
3. Advertisers should submit PDF and PDF/X1-Afiles that are prepared for press-optimized printing in CMYK with fonts embedded. It is highly recommended that PDFs be exported using the PentonExportPDF settings that can be found on our website (www.PentonDigitalAds.com). These export settings have been formatted using the printer specific guidelines for production. Please keep in mind that PDFs lack the ability to be edited or altered (i.e. phone numbers, address, etc.). Preferred Applications: Adobe InDesign®, Illustrator, Photoshop and QuarkXpress™. If submitting application files, provide all supporting graphics and fonts.
4. Color Tone Values: To avoid over-saturation of ink, the total combined value of CMYK colors should not exceed 300% (i.e. C=100, M=100, Y=50, K=50). Any one color with a required value over 85% should be made solid. Color Mode: Ads should be converted to CMYK prior to submission as color shifts may occur. Ads received in RGB color will be converted to CMYK. Please indicate all colors, including Pantone colors, on the checklist. Fonts: When submitting application files, include screen and printer fonts. On illustrations it is recommended to convert text to outline, however outline text cannot be altered. Lettering: Reproduce all reverse lettering with a minimum of colors. Type smaller than 8 point with fine serifs should be avoided.
5. Photos: 300 dpi, actual size; CMYK color model;.tif or .eps format; no JPEG compression. Line Art/Text: 600 dpi minimum; CMYK color model; .eps or .tif format with color preview. In PhotoShop, black text should be created in black channel only to avoid registration problems.
6. Proofs: Text and element proof required to assist in preflighting digital ad files. For critical color match, a digital halftone proof (i.e. Kodak Approval, Dupont Digital Waterproof, Fuji FirstProof, etc.) is required. Accurate color reproduction cannot be guaranteed without an accompanying SWOP-certified proof. For additional information on SWOP requirements go to: www.SWOP.org. Penton Media, Inc. will not be held liable for the reproduction of any ad submitted without a SWOP certified proof.
7. Website upload: www.PentonDigitalAds.com (recommended), CD, DVD
8. Please make sure all digital ad files match the ad dimensions listed. Penton Media reserves the right to reduce and/or re-size any over-sized or incorrectly sized ads to fit the dimensions indicated. Penton Media, Inc. does not keep a copy of electronic files. Advertisers must retain the original copy.
All hard media & SWOP certified proof must be mailed to: Denise M. Walde (Restaurant Hospitality), 9800 Metcalf Avenue, Overland Park, KS 66212 USA
For instructions on creating electronic files visit our website at: www.PentonDigitalAds.com
For further technical assistance, email our Technical Support Team at: [email protected]
300 x 250 Mid† $ 2,900† Includes bonus impressions on Restaurant-Hospitality.com
Gross rates
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Frequency: On-demandTotal available contacts: 169,830
RH Direct Connect Cost
Exclusive Sponsorship $ 325 / CPM*
* Minimum spend of $1,000
Net rates
Joint effort between Nation’s Restaurant News, Restaurant Hospitality and Food Management
Joint effort between Nation’s Restaurant News, Restaurant Hospitality and Food Management
1 www.bpaww.com
Penton Media 1300 East 9th Street Cleveland, OH 44114 Tel. No.: (216) 696-7000 Fax No.: (216) 696-0836 www.restaurant-hospitality.com Official Publication of: None Established: 1919 Issues Per Year: 12
AVERAGE NON-QUALIFIED CIRCULATION
NON-QUALIFIED Not Included Elsewhere
Copies
Other Paid Circulation ___________ - Advertiser and Agency __________ 1,260 Rotated or Occasional __________ - Allocated for Trade Shows and Conventions______________ 88
Digital ________________________ - All Other ______________________ 487
TOTAL 1,835
1. AVERAGE QUALIFIED CIRCULATION BREAKOUT FOR PERIOD
TOTAL QUALIFIED CIRCULATION 90,025 100.0 89,685 99.6 340 0.4
No. N
EC/1
2-1
2
FIELD SERVED RESTAURANT HOSPITALITY serves commercial foodservice establishments including full servicerestaurants: hotels, motels and resorts with foodservice, clubs, caterers and other commercialfoodservice operations as reported in Paragraph 3a.
DEFINITION OF RECIPIENT QUALIFICATION Qualified recipients are company officers; foodservice management, operations management, designspecifiers; maintenance/sanitation operations management and purchasing operations personnel withinthe foodservice industry.
RESTAU
RAN
T HO
SPITALITY / Decem
ber 20
12
BUSINESS PUBLICATION CIRCULATION STATEMENT FOR THE 6 MONTH PERIOD ENDED DECEMBER 2012 No attempt has been made to rank the information contained in this report in order of importance, since BPA Worldwide believes this is a judgment, which must be made by the user of the report.
2. QUALIFIED CIRCULATION BY ISSUES FOR PERIOD
2012 Issue
Print (A)
Digital (B)
Unique Total Qualified*
July ___________________________________________________________________ 90,025 5,028 90,025
August ________________________________________________________________ 90,025 5,275 90,025
September _____________________________________________________________ 90,025 5,461 90,025
October ________________________________________________________________ 90,025 5,491 90,025
November ______________________________________________________________ 90,025 6,264 90,025
December ______________________________________________________________ 90,025 6,221 90,025
*Unique Total Qualified represents unique recipients, not the sum of Print and Digital.
Visit www.bpaww.com for the latest audit reports, membership information and publishing and advertising industry news.
100 Beard Sawmill Road, Sixth Floor Shelton, CT USA 06484-6150 Phone: +1 203.447.2800 Fax: +1 203.447.2900 www.bpaww.com About BPA Worldwide A not-for-profit organization since 1931 and headquartered in Shelton, CT, USA, BPA has the largest membership of any media-auditing organization in the world, spanning more than 30 countries. The organization conducts 2,600+ audits for media brands in print, online/digital and live events. Additionally, under the iCompli brand, BPA documents compliance to defined standards including data protection, provides assurance of sustainability reporting, and verifies technology, service and privacy claims. BPA is supported by 2,700 advertiser and agency members.
RESTAURANT HOSPITALITY / December 2012
www.bpaww.com 2
ADDITIONAL DATA FOR THE ISSUE OF NOVEMBER 2012
ADDITIONAL DATA FOR THE ISSUE OF NOVEMBER 2012
Note 1: COMPANY OFFICERS Title include: President, Owner, Partner, CEO, VP, Treasurer, Director, Assist. to President/VP, and Other Officer. Note 2: OPERATIONS MANAGEMENT Title include: Operations/Facilities Dir/Mgr/Supervisor, General Mgr, Administrator, and Innkeeper. Note 3: FOOD SERVICE MANAGEMENT Title include: Restaurant/Food Service Dir/Mgr/Supervisor, Nutritionist, Menu/Food Planner, Dietitian and Chefs. Note 4: PURCHASING MANAGEMENT Title include: Buyer, and Purchasing/Materials Dir/Mgr/Supervisor. Note 5: OTHER TITLED AND NON-TITLED PERSONNEL which include DESIGN SPECIFIER titles such as Designer, Consultant, Design Engineer, Architect and MAINTENANCE/SANITATION OPERATIONS titles such as Housekeeping Manager, Maintenance Manager, Custodian, Engineer, and Housekeeper. Note 6: Casual Dining or Theme Restaurant, Drinking place with food (Bar ,etc.), Fast Casual Restaurant, and Polished Casual Restaurant. Note 7: Family Restaurants or Cafeteria/Buffet *Unique Total Qualified represents unique recipients, not the sum of Print and Digital.
II. CLASSSIFICATION BY ANNUAL FOOD/BEVERAGE (Including Alcoholic Beverages)
TOTAL QUALIFIED CIRCULATION 90,025 100.0 63,545 17,510 8,214 422 334
Note 1: Independent: 1 operating unit. Note 2: Multi-Unit Independent: 2-9 operating units. Includes respondents to local chain 2-9 operating units. Note 3: Regional Chain: more than 9 units and under $150 Million sales. Note 4: National Chain: more than 50 units and over $150 Million sales.
3a. BUSINESS/OCCUPATION BREAKOUT OF QUALIFIED CIRCULATION FOR ISSUE OF NOVEMBER 2012 This issue is equal to the average of the other 5 issues reported in Paragraph two.
WEST NO. CENTRAL 7,424 494 7,424 8.2 Delaware ___________ 338 18 338 Maryland ___________ 2,097 129 2,097 Washington, DC ______ 502 40 502 Virginia _____________ 2,171 155 2,171 West Virginia ________ 436 6 436 North Carolina _______ 2,915 176 2,915 South Carolina _______ 1,329 96 1,329 Georgia _____________ 2,318 160 2,318 Florida ______________ 6,271 433 6,271
SOUTH ATLANTIC 18,377 1,213 18,377 20.4 *Unique Total Qualified represents unique recipients, not the sum of Print and Digital.
3c. MAILING ADDRESS BREAKOUT OF QUALIFIED CIRCULATION FOR ISSUE OF NOVEMBER 2012
MAILING ADDRESS Print (A)
Digital (B)
Unique Total Qualified* Percent
Individuals by name and title and/or function ________________________________________________________ 89,724 6,262 89,724 99.7 Individuals by name only _________________________________________________________________________ 15 - 15 - Titles or functions only ___________________________________________________________________________ 98 1 98 0.1 Company names only ____________________________________________________________________________ 188 1 188 0.2 Multi-Copy Same Addressee copies _________________________________________________________________ - - - - Single Copy Sales _______________________________________________________________________________ - - - -
UNIQUE TOTAL QUALIFIED CIRCULATION* 90,025 6,264 90,025 100.0 *Unique Total Qualified represents unique recipients, not the sum of Print and Digital.
3b. QUALIFICATION SOURCE BREAKOUT OF QUALIFIED CIRCULATION FOR ISSUE OF NOVEMBER 2012
Qualified Within
QUALIFICATION SOURCE 1 Year 2 Years 3 Years Print (A)
Digital (B)
Unique** Total
Qualified Percent
I. Direct Request: __________________________________________________________ 65,810 17,151 - 82,961 6,116 82,961 92.2 II. Request from recipient’s company: __________________________________________ 517 426 - 943 19 943 1.0 III. Membership Benefit:______________________________________________________ - - - - - - - IV. Communication from recipient or recipient’s company (other than request): ________ 409 - - 409 3 409 0.5 V. TOTAL – Sources other than above (listed alphabetically): _______________________ 5,712 - - 5,712 126 5,712 6.3
MOUNTAIN 6,937 557 6,937 7.7 Alaska ______________ 122 11 122 Washington _________ 1,749 145 1,749 Oregon _____________ 1,204 98 1,204 California ___________ 8,317 735 8,317 Hawaii ______________ 274 37 274
PACIFIC 11,666 1,026 11,666 13.0 UNITED STATES 89,926 6,264 89,926 99.9
U.S. Territories ______ 48 - 48 Canada ____________ 19 - 19 Mexico _____________ 2 - 2 Other International ___ - - - APO/FPO ___________ 2 - 2 Email Only __________ 28 - 28
UNIQUE TOTAL QUALIFIED
CIRCULATION* 90,025 6,264 90,025 100.0
RESTAURANT HOSPITALITY / December 2012
www.bpaww.com
ADDITIONAL DATA METHOD OF DISTRIBUTION: All qualified circulation conforms to the field served and definition of recipient’s qualification, as reported. Print copies are distributed via postal services or other carriers. Recipients who request the digital version are notified via email when the version is available. STATEMENT OF CONTENT PLATFORM: Editorial Replica – If a print edition exists, editorial and design are unchanged from the original print edition. Each issue’s content and design are identical to the original edition. Apart from minor updates, the content cannot change once the issue is made available. PARAGRAPH 3b: Business directories include 1 source of circulation for a quantity of 5,712 copies or 6.3%.
PUBLISHER’S AFFIDAVIT
We hereby make oath and say that all data set forth in this statement are true.
Randall Friedman, Group Publisher
Erica Duncan, Audience Development Manager
(At least one of the above signatures must be that of an officer of the publishing company or its authorized representative.)
IMPORTANT NOTE:
This unaudited circulation statement has been checked against the previous audit report. It will be included in the annual audit made by BPA Worldwide.
Date signed January 15, 2013
State New York
County New York
Received by BPA Worldwide January 15, 2013
Type PD
ID Number R037Y0D2
Copyright 2012 BPA Worldwide. All rights reserved. Recycled Paper
1. AVERAGE QUALIFIED CIRCULATION BREAKOUT FOR PERIOD – PRINT