DiningOut Magazine CMS Manual

Contents

Pre-Production 3 Adding a New Restaurant 3 Adding Materials for New Restaurants 4

Write-ups 5 Photos 5 Logos 5

Production 6 CMS Statuses 6 Special Procedures: Two-Page Spreads 7 CMS Photo Upload Instructions 8 CMS Logo Upload Instructions 9 Online Proofing 10

Abridged Style Guide 10

Display Ads 13 Adding a New Display Advertiser 13 Display Ad Statuses 14

Finance Functions 14 Charges and Credits 15 Creating Invoices 16 Reporting 17

CMS Walkthrough 18

Appendix A 34 Appendix B 35

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PRE-PRODUCTION

This guide assumes you have already been trained in-person on how to use the CMS for production. The first thing you will need to do for your upcoming issue is enter new restaurants into the CMS. Once the basic contact information is entered, you can begin to add the pieces for each restaurants page: photos, hours, amenities, write-up, and menu. First, however, it is necessary to review the steps for adding a new restaurant.

Adding a New Restaurant

When adding new restaurants to your issue, ensure the client has filled out a checklist (see Appendix A). This will help you enter all of the information in an organized manner.

In the CMS Toolbar:

1.) Go to “Operation.”

2.) Choose “Restaurant Sales Wizard.”

3.) Choose your market.

4.) Choose your sales rep on the top right of the window.

5.) Click “Add New Restaurant” at the bottom right of the window.

6.) Enter the restaurant’s information (please be thorough)a.) Please note: Whatever name is entered in the “Alpha Name” is how the restaurant will be alphabetized in the restaurant list, as well as in the magazine. NOTE: If the restaurant begins with “The”, leave it off of the “Alpha Name.” It can be left on the restaurant name.b.) If you need a new Area or Subarea added, please contact National Office.

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7.) Save restaurant when finished.

8.) Select the restaurant you just created and click “Next.”

9.) If the contact for the restaurant has already been added to your address book, drag and drop their name into the upper window, choose a “Role”, select “Proofing Contact” and change their “Proofing Method” to “Web” (very important). Ensure they have a valid email address, and click “Save.”

10.) If the contact is new, click “Add New Contact,” enter in all information, click “Create User Account” button, verify their “Market,” click “Save,” and go through every step detailed in #9 (above).

11.) After you’ve added all of your “Contacts” for this restaurant, click “Next.”

12.) Select the “Market” and “Publication” on the pop-up screena.) Note: Do not click the wrong issue!

13.) Select “One Page” or “Two Page” on the page count depending on how you've sold the restaurant

14.) Never enter anything in the additional request box; this box serves no purpose currently.

15.) Click “Add Charge.”

16.) Select the type of charge, the amount of charge, and a public or private note if needed. Press “Save.”

17.) Double-check your current Publication Workbench to ensure that your new restaurant has been saved.

19.) NOTE – Do not delete a restaurant from an issue without notifying the national office.

Now that you've entered your new restaurants, it's time to collect and add materials for each one. This includes: photos, write-up, amenities/cuisine, quotes, and menu. Using the guidelines below, ensure that you have all of these pieces collected then add them to the CMS per the following directions.

Adding Materials for New Restaurants:

If you have new restaurants you are adding to the CMS, please notify the following

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people as soon as possible who will help acquire and assemble the necessary components for each restaurant page:

When requesting a write-up or photography for a restaurant page, please use the following e-mail addresses, being sure to include your city and issue number in the subject line.

For new restaurant write-ups:editorial@diningout.com303.455.0290 xt. 1304

For new restaurant photos:photography@diningout.com303.455.0290 xt. 1300

For photo/logo checking or issues:art@diningout.com303.455.0290 xt. 1300

When assembling the pieces for each restaurant page, please make sure that each component fits the following criteria:

For write-ups:150-175 words for a 1-page ad or 250 words for a 2-page ad; a vivid description of food, locale, and atmosphere. The use of quotes, chef/owner histories, and restaurant origins are good leads.

If the restaurant provides this: Send immediately to the Editorial Office at editorial@diningout.com and they well edit the text and put it into the CMS. Once it is edited and input, the status for the text will be marked “Publisher.”

If the restaurant needs one written: Send an e-mail to the Editorial Office at editorial@diningout.com indicating what restaurant needs a write-up, how many pages the restaurant's ad will be, and any/all specific contact information for contacting the restaurant for an interview. Once the write-up is written, it will appear in the CMS and the text status will be marked “Publisher.”

For photos:The magazine can accommodate 1-3 pictures per restaurant for a 1-page ad. These pictures must be at least 3 inches (3”) high and have a resolution of 300 dpi in their original size.

For 2-page spreads, the magazine can accommodate approximately 7 photos per restaurant. One photo must be at least 6”x9” at 300dpi. Remaining photos should be

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approximately 6”x4” at 300dpi.

If the restaurant provides these: Input into CMS using the photo upload feature and mark as “Publisher” (see later section for uploading instructions). Please note: The CMS will indicate whether the photo is large enough to use. If at 100%, the photo is smaller than the box provided, a new photo must be acquired from the restaurant to take its place.

If the restaurant needs photos taken: Send and e-mail to the Art Office at photography@diningout.com indicating what restaurant needs photos, how many pages the ad is, and any specific instructions. Once the photos have been taken and uploaded, the Art Office will mark the photo status “Publisher.”

For logos:All logos must fit these dimensions:Horizontal logos: approx. 3” wide at 300 dpiVertical logos: approx. 2” tall at 300 dpi.JPG is preferred, but .TIF will also work; .BMP, .EPS, and other file types will not work

If the restaurant provides the logo: Publishers are responsible for uploading these to the CMS using the logo upload feature (see later section for upload instructions). Use the measurement boxes to set the appropriate height/width. If the logo is too small to fit the minimum height/width requirements, the publisher will have to acquire a new one from the restaurant.

Note: The National Office DOES NOT build logos for restaurant clients

PRODUCTION

As you have added elements to your restaurant pages, you have begun to set statuses for some of them (Text, Photos, etc.). The statuses will be highlighted in the CMS Walkthrough at the end of this tutorial, but as a brief overview, please read the following information how to set statuses and what each one means.

For a cheat sheet on overall statuses, see Appendix B

CMS Statuses:

Proof Status – When a new restaurant is first added to the issue by the city, there will be no proof status filled out. It is ideal for the publisher to go through and mark the main status for each restaurant as “Missing Elements” and each tab as “Incomplete.” The main status will stay “Missing Elements” until all the pieces (write up, menu, logo, pictures) are entered into the system. If it is a restaurant from the previous issue and it is not missing any components, the CMS will automatically bring it forward with all components finalized from that issue. The overall status will default to “OK to send.”

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If the restaurant is new, it will appear in the publication workbench with a (*) next to it.

Once the proof is “OK to send,” meaning all components have been added/entered, the city may send the proof to the restaurant using the online proofing system (See Online Proofing). After the proof has been sent, the proof status will automatically be changed to “Pending Restaurant Feedback.” If the city sends a proof outside the online proofing system, then the city representative must change the status manually, and make a note in the production notes as to the date and time that the proof was sent.

If a restaurant responds to their proof using the online system, the CMS will automatically change the proof status to “See Online Proof Feedback.” When this appears, it is the publisher’s responsibility to check the feedback and make appropriate changes in the system (see CMS Walkthrough). Once changes are made, to send a revised proof to the restaurant, the city must change the proof status to “OK to Send” to use the online proofing system.

If at any point during the process something comes up that the city needs help with (for example a photo that isn’t uploading correctly, or a logo that doesn’t look right, or a brand new menu that needs formatting) then the city may mark the overall proof status “Ready for National,” alerting the National Office that the page needs attention. It’s also a good idea to send an email to editorial (for words) and/or art (for graphics) when pages need to be looked at.

Overall Approval Status – Each publisher marks this “Approved” when the page is signed off on by the restaurant. Please make a note in the Production Notes as to the date and means of the approval. For ex. “Approved on phone by owner John Smith, 1/14/08.”

After the page is approved, the National Office will read it one more time and then mark it “Finalized.” Do not make any further changes after a page is marked “Finalized.”

Other Statuses – The text, photo, logo, and menu status tabs should be filled out to accurately reflect the status of those components. If there is nothing entered, the status should read “Incomplete.”

If the information is the same as the last issue, the status should read “Previous Issue.”

If the information was entered by the city and needs to be looked at by the National Office before being sent out to the restaurant, it should be marked “National.”

After the National Office has looked at the item, it will be changed to “Publisher,” showing that the item (photos, text, menu, etc.) is ready to be sent to the restaurant for approval.

Once the item (logo, menu, text) is approved by the restaurant, the status should be

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changed to “Approved.” When all the individual pieces are approved by the restaurant, the overall proof status should be changed by the city to “Approved.”

Special CMS Procedures: Two-Page Spreads

Two-page spreads will be highlighted in your restaurant list with a green background.

All elements for two-page spreads should be entered into CMS as they would for a one-page listing. The CMS, however, is unable to build two-page spreads as it does one page restaurant listings. Therefore, the National Art Office has to manually build two-page proofs for sending out to clients.

When the page is ready to be built (all components have been entered into the CMS), Art will build a page. If you or the client has seen a two-page spread template that either or both of you prefer to use, please let Art know.

If there are changes to be made to photographs, logo, or text for two-page spreads, please change the applicable statuses in the CMS to “National.” The National Office will be aware of the need for any changes if statuses are updated appropriately. If changes cannot be made in the CMS by the cities themselves, then further changes should be e-mailed promptly to art@diningout.com. Maintaining timely communication with the National Office will ensure the ad will be ready for print by the Back Section Approval date. Also, be sure to include clear, precise notes in the Production Note box on the restaurant's main page.

For uploading and downloading photos and logos, please follow the following directions.

CMS Photo Upload Instructions

High quality .JPG files are preferred. The CMS will not accept .EPS or .PDF files.Restaurant images should be at least 4 X 6 inches at 300 dpi. Larger images are welcome.

1. Log in using user name and password assigned to you by DiningOut.

2. Click on the “Production” tab from the list at the top of the page.

3. Select “Photo Library” from the “Production” pull-down menu.

4. Click on “Upload” tab next to the “Search” tab at the top of the “Photo Library” window.

5. MAC: Drag and drop photos from your desktop into the box with the headers: “thumbnails, P X M R E, caption, keywords, notes”

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PC: Click “Browse” button to select photosNOTE: you can only upload photos for one restaurant at a time

6. Select the photos in the window until they are highlighted.

7. Select “Market” by clicking on appropriate city from the list in the drop down menu under the “Market” header.

8. Click on the “Pick” button below the “Restaurant” box, then select the appropriate restaurant name from the pop-up list.

9. After appropriate restaurant has been selected, click “Update” (in the lower right hand corner).

10. Go back to the original list of photos, select photos one at a time to associate them with the appropriate categories, keywords or captions. With a single photo se-lected, complete the following steps:1. If you or the client have chosen a photo to be used, check the box next to “Rec-ommended Photo.”2. Using the box next to “Captions,” type in names of people (i.e. chefs or own-ers) if you know them, or the name of the dish that is featured. Please list in the order they appear from left to right if more than one person or dish is in the photo.3. In the box next to “Keywords,” type in a brief description of the shot. (i.e. a food shot of pasta with seafood would have keywords like: Italian, pasta, shrimp, lobster, clams…)4. Click “Update.” You should be able to see your keywords and/or captions in the list next to the appropriate photo.

11. When you have finished each individual entry, click “Upload.” The upload win-dow will be empty when the upload is complete.

CMS Logo Upload Instructions

1. In the Publication Workbench, double-click on the restaurant for which you want to upload a logo.

2. On the main restaurant page, select “Open Restaurant” from the bottom of the screen.

3. Click on the “Graphics” tab.4. At the bottom right-hand corner of the Logo Box, click on the “+” button.5. Select the logo you want to upload. 6. Click “Save.”

When you have collected and uploaded all materials for your restaurant pages, please

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follow the steps below to send a proof out to the client for review using the automated proofing system.

Production: Online Proofing

1.) In the Publication Workbench, open the proper restaurant.

[1b) Ensure that the proof status is “Ok to Send” or “Pending Restaurant Feedback.”]

2.) If your contact has changed, double-click on the restaurant, click the “Open Restaurant” button at the bottom, select the “Contacts” tab, delete the contact with the “Minus” sign in the lower right-hand corner, and add a new one from your address book (by dragging and dropping it onto the screen). Save, and save.

3.) Highlight the restaurant, click the “Proofs” menu at the bottom right of the Publication Workbench, and select “Send Proof Noticess”

4.) On the pop-up window, NEVER DELETE ANYTHING IN THE DOUBLE BRACKETS—these are automatically filled in by the CMS. Edit the note to your liking. Do not attempt to utilize the “Fax” section; this is currently not functional.

5.) Click OK to send out the proof.

6.) If the system tells you that the contact has no “User Account,” open their entry in the address book and click the “Create User Account” check box. Repeat online proof feedback procedure to send proof to client.

DiningOut has worked hard to establish a clean, elegant style for its text—both for the front section stories and back section restaurant pages. When a restaurant buys an ad in our magazine, they are, in effect, buying a style and format that has helped build a reputation for crisp, clean, and engaging copy. For this reason, we ask that when you add menus, hours, amenities, quotes, or any other text into the CMS for a restaurant, you utilize these guidelines established by the National Office. We will, of course, review all text when it is set to “National,” but it makes everyone's job much easier if glaring stylistic/formatting problems are addressed as soon as text is input into the CMS. Please see the following for our guidelines.

ABRIDGED STYLE GUIDE

AbbreviationsAbbreviations and symbols (especially with addresses) are avoided at all costs. Thus, St. is Street, Ave. is Avenue and so forth.

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CapitalizationSpecific dishes have their first letters capitalized (such as Coconut-Crusted Calamari Fajitas). Ingredients are not capitalized.

CommasUse a serial comma in a series where one conjunction is present (e.g. “The restaurant is famous for omelets, hamburgers, and muffins”). For sentences with multiple conjunctions, a serial comma may be used for clarification (such as long menu items in a list)

NumbersWithin text, numbers from one to nine are written as words; 10 and higher are written as digits. If a sentence begins with a number, it is always spelled out.

SpacingOnly one space follows periods, colons, question marks, etc.

Quotes [As included beneath restaurant profile]To ensure the best layout possible, please limit quotes to three per restaurant page.

For the sidebar (contact information, amenities):

HoursPlease follow these rules:

1.) Spell out days of the week (e.g. Monday, Tuesday, etc…) and list them before the hours. Hours are typed out as “am” and “pm” (with no periods).Examples: 7am; 8pm (no spaces, no zeroes, i.e., not 7:00; 8:00) 6:30am; 7:30pm (use a colon, not a period)Noon (rather than midday or 12pm; never write “12 noon”)Midnight (rather than 12am)

2.) Use semicolons to divide the sections:Monday-Friday 9am-5pm; Saturday 10am-11pm; Sunday 6-10pm Use “Daily” if something is open seven days a week: Daily 10am-10:30pm.

3.) For split opening times, use this format: Lunch: Monday-Friday 11am-3pm; Saturday-Sunday 11am-4pm; Dinner: Monday-Friday 6-11pm, Saturday-Sunday 6pm-Midnight

Phone and fax numbersPhone numbers must be separated by periods instead of hyphens and contain no parentheses. E.g. 415.820.3000

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LogoMaximum logo size 1.474 inches in height and 2.172 inches in width. We are unable to change colors or the overall look of logos.

LocationsPlease try to limit multiple locations to three. If more than one is listed, the bullets/amenities should be minimal in order to fit in the sidebar.

BulletsPlease help your restaurant to limit the number of bullets. This will avoid overloading the sidebar.

For the menu:

CapitalizationMenu categories are in all lowercase (e.g. “entrées”, “desserts”). All descriptions below menu categories are in all lowercase. All menu item titles are capitalized. The first letter in menu item descriptions are capitalized; the remainder are in lower case, unless they are proper nouns.

Number of Items on the MenuThe menu can only hold so many dishes. Oftentimes, there are far too many items on the menu; in this case, the menu will flow off the page. Please make sure to keep the menus minimal.

HyphensHyphens are used on compound words when they’re used as adjectives. For example: pan-seared, flake-encrusted

PricesPrices are written out as whole numbers (e.g. 5, 10, 11) unless there are cents involved (then they are 5.50, 9.99, etc…). The money symbol ($) is never used. If more than one price is applicable, a semicolon is used to separate them (e.g. 5; add salad, 7 OR full 11; half 8). For fresh fish sold at market price, the phrase “market price” is used in all lowercase. Restaurants do not have to use prices if they do not wish to.

Examples:

Pan-Seared Swordfish 9World Famous Cheeseburger 11.50Kale Salad 7.95

Please also note:

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é, è, ñ, û, ç, üWe use symbols for certain words like jalapeño or entrée.

DISPLAY ADS

Display advertisers are those advertisers who have pre-made ads to accompany front section editorial. These are different that restaurant ads that we build and appear in the back of the magazine. For each ad that you plan on including in your issue, please follow these directions to add them to the CMS.

Adding a New Display Advertiser

In the CMS Toolbar...

1.) Go to “Operation.”

2.) Ad Sales Wizard.

3.) Choose your Market.

4.) Choose your Sales Rep at the top right of the window.

5.) Click “New Advertiser” at the top right of the window.

6.) Enter the advertiser’s information (please be thorough):a.) Alphabetizing will not matter as display ads are placed manually. Please try to choose a name that the National Office will recognize as being in the ad. For example: If you have a liquor ad, instead of naming the distributor (i.e. Southern Wine and Spirits), please name the liquor itself that will be represented (Skyy Vodka).

7.) Save ad when finished.

8.) Select ad in list and press “Next.”

9.) If contact is already in your address book for a different ad, drag and drop their name into the upper window. You will be forced to choose a “role,” but the proofing method for display advertising is non-existent since all display ads should come to the National Office ready for press.

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10.) If the contact is new, click “Add New Contact,” enter in all information, verify their “Market,” click “Save,” and go through every step detailed in #9 (above).

11.) After you’ve added all of your “Contacts” for this ad, click on “Next.”

12.) Select the “Market” and “Publication” on the pop-up screen.a.) Do not click the wrong issue.

13.) Disregard Ad Source.

14.) Select size of the ad.

15.) You may enter which “Read” you would like, but do not choose a position.

16.) Click “Add Charge.”

18.) Select the type of charge, the amount of charge, and a public or private note if needed. Click “Save.”

19.) Double-check the ad list in the Publication Workbench to ensure that your new ad has been saved.

Display Ad Statuses

If you know that the display ad you just entered is a straight pull from the last issue (the same ad that ran last issue), mark the status for that ad as “STRP.” If the ad is coming to the National Office, leave the status blank and the National Office will set the status to “Ready for Press” when the ad is received and the specs are verified.

NOTE: If you have sold an ad a page, please let the National Office know by sending an e-mail to the Art Office (art@diningout.com) and by entering the page number in “Additional Requests” on the main ad page.

FINANCE FUNCTIONS

On the very top of your screen, where the options are DOMCMS, File, Edit, Operation, Production, etc. there is a Finance option.

IMPORTANT NOTE: The finance functions are new. At this time, they should be used solely for reporting purposes. The “charges and credits”, “invoices”, and “reporting” functions are the only useful parts of the finance tab at this point. DO NOT USE SPEEDY PAYMENTS OR PAYMENT BATCHES as they do not currently work properly.

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Charges and Credits

The information entered in Charges and Credits will ultimately aid in the billing process that you take through QuickBooks. The charges that you entered using the Restaurant Sales Wizard or the Ad Sales Wizard will automatically populate this window.

To get to Charges and Credits, go to the Finance tab and choose the Charges and Credits option. Here you will see a split window. The top portion is the charges and credits for your display ads. The bottom portion is the charges and credits for your restaurant pages. At this point, the charges and credits are completely editable. Meaning, if a charge was entered incorrectly in the wizard, it can be changed in this window at this point. Once the invoices are created, prices will have to be changed in a different way.

If you would like to add a charge, for example add a photography charge, double click on the client and choose “photography” as the charge. Add the amount in the “total”

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column and any notes if needed. NOTE: Private notes will not show on invoice, Public notes will show on invoice.

Creating Invoices

Before creating invoices, please note that any deposits that may have been made toward a current charge will NOT be reflected on invoices. Invoices will solely reflect the current charge for the current issue. To create an invoice, under the Finance tab, go to Invoices. Choose your market and issue. All of the charges you just saw in Charges and Credits should appear here, with the display ads on the left and the restaurant pages on the right.

The bottom squares will be empty initially. Once you create an invoice, it will show in the bottom squares with an invoice number, due date and invoice total. To create a single invoice, select the invoice you would like to create and click “Create Invoice.” If you would like to create them all at once, you can select all by selecting the first advertiser, holding the shift key, and selecting the last advertiser.

If you choose to create invoices all as individual .pdfs, select Separate PDFs… (this would be useful in e-mailing invoices). If you would like a single .pdf of all invoices,

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select Single PDF…(this would be useful when printing all invoices at once to mail).

Reporting

You will want to enter all the invoices you just created in your QuickBooks. The easiest method of doing so is to run a report through CMS and enter them manually in QuickBooks.

To do this, you will want to run a report titled Accounting Issue Sales List. Go to the Finance tab, and select Reports. The title of this window is Financial Reports. For the report, select “Accounting Issue Sales List”. Then select your market and publication. The information that pops up is intended to simply be text that you can copy and paste into an Excel document, where you can delete and organize columns as necessary.

Another report that can be useful to track current sales is the Issue Sales List, located in the same window. Instead of choosing Accounting Issue Sales List, choose Issue Sales List. This report is generated directly from the Charges and Credits in your publication. In the case that you have not created your invoices yet and need the sales information from your current issue, this report is also intended to be exported to an Excel document for your use.

Another useful function Finance tab is located in the Collections window. DISREGARD THE AMOUNTS DUE WINDOWS AS THEY WILL NOT BE CORRECT. You are, however, able to keep collections notes in this window. These become useful when restaurants become delinquent in their payments, as it records your attempts to get paid. To record a note, click on the advertiser and add a note in the bottom text field.

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A CMS WALKTHROUGH

Though you've already been trained on how to use the CMS, this walkthrough will serve as a reference if you forget what screen to use and how the system functions.

Upon opening CMS, you will be asked for a username and password. After entering this, close the initial calendar. From the main menu, select “Production” and then “Publications.” This screen will pop up:

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From the “Market” drop-down list, select your market. Then, double-click on the issue you’re working on (such as “10 Fall 2006” above).

It will open the following window (and bear with it, sometimes it’s very slow):

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Of the tabs above (Cover, Front Section, etc…), you will mainly be concerned with “Restaurants.” Click on that tab. It should look something like this:

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After double-clicking any of the restaurants, their page pops up and looks like so:

As you can see here, under the “Main” tab, we find the overall Proof Status (marked “Missing Elements” on this page), the Page Count, Proof Feedback (on the bottom left of the page), and Production Notes on the right. This is where you will make notes (by clicking the “Add” button on the top right).

Regarding statuses: This is where you mark the Proof Status (“Ready for National” if it is needing our attention, “Missing Elements” if it is missing elements, or “Approved” if it has been approved). For a more detailed list of statuses and their meanings, please refer to the section above titled “CMS Statuses.” Click on the “Text” tab. It will look like so:

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Note the available status choices: Incomplete, Previous Issue, Publisher, National, Approved, and Finalized. These all should be self-explanatory. The only two you’ll ever mark are “National” (for things needing our review) and “Approved” (for things needing our finalization). Any changes made to the text must be noted in the Production Notes on the restaurant's main page.

Next, click on the “Quotes” tab and then click on the “+” button on the bottom right corner. It will look like this:

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The “+” is used to add quotes, and the “-” is used to delete them. As is shown above, a window pops up after you click the “+.” Under “Source” type the magazine or publication the quote came from, and under “Content” type the actual quote (with no quotation marks). An example of a quote would be: [Source: The New York Times, Content: A delicious treat]. After adding a quote, click “Save” to save it. Reminder: Keep the amount of quotes for any given restaurant to three, as they frequently run into the text and become problematic for us.

Now, click on the “Logo” button. It will look like so:

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Here is where you’ll mark the “Logo Status” (which, like the text, will only be “Incomplete,” “National,” or “Approved”). You can also select which logo you want to use from the ones you uploaded (see previous section, “CMS Logo Upload Instructions,” and the size. Please note: The size CANNOT EXCEED 1.474” in height and 2.172” in width.

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After pressing the “+” button on the bottom right of the page, a window will pop up, prompting you to upload a file. This will be the logo, which you will have saved on your computer.

Click “Save” to return to the restaurant toolbar. Back at the restaurant window, click on the “Sidebar” tab. It will look like so:

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As you can see, this is where the URL, Hours, Reservations, and Locations are entered. To enter a new location, click on the “+” in the center of the page, or to edit a present location, double click on it. Either way, the following window will pop up:

This is where the location information goes. There is typically no name entered unless there are multiple locations, no secondary zip code numbers, no country listed, and no fax

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number. Click “Save” when finished.

Now, click on the “Bullets/Index” tab in the toolbar.

On the left, publishers enter the bullets/amenities (by pressing the “+” to add and the “-“ to delete). The list above is a perfect example of how not to use the bullets. Please try to keep these under six.

Use the “Index Amenities” and “Index Cuisines” to categorize the restaurant. The Status for this tab can be ignored.

Now, click on the “Menu” tab above.

This is what that should look like:

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Notice that by highlighting a “Category” (such as “starters”) the items in that category appear on the right-hand side. The Menu Status and template are on the top of the page. Use the pluses to enter either a new category or a new menu item within a category. A new category window looks like this:

Enter the Description in the appropriate box (in all lowercase). This may be something like “happy hour menu from 3-7pm.” Anything written in the “Subtext” box will not show up on the menu, so don’t use it (unless you would like to make notes).

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To add a menu item in a category, click the “+” beneath the menu items box. A new menu item window will pop up. It looks like this:

The above menu item hasn’t been given a Description yet. Some menu items will have descriptions and others won't; it is not required.

When done, click “Save.” Note: Please refer to our “Menu Editorial Guidelines” for all menu formatting questions.

Now, back at the restaurant window, click on the “Photos” tab. It will look like this:

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This is where the photos are displayed and their Statuses are marked (publishers will only mark these “National,” “Approved,” or “Incomplete”). By clicking on the “Photos…” button below the images displayed (and above the “Captions”), you can upload pictures. A window will pop up, looking like this:

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Here, you may click “Upload” at the top to put the restaurant’s pictures on our servers. Please refer to our “Photo Upload Instructions” section above for more detailed instructions on how to upload pictures.

Other tabs in the restaurant window are “Chef’s Bio” and “2-Page Sidebar,” which look nearly identical:

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Chef bios are for 2-page spreads, and should be no longer than a few paragraphs. Please alert the Production Coordinator or appropriate Editor if you’d like to include a chef bio on an ad.

And, the screen for 2-Page Sidebar:

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Examples of “2 Page Sidebars” may be wine lists, happy hour specials, recipes, and the like. Once again, you will use the “+” button to add and the “-“ to delete.

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Appendix A: Restaurant Checklist

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Appendix B: Overall Statuses Cheat Sheet

Missing Elements One or all of the elements are missing

Ready for National One or all of the elements need editing and attention from the National Office

OK to Send All elements of the page are marked “Publisher”; the proof is ready to send to the restaurant for their approval

Pending Restaurant Feedback This status indicates that the proof has been sent to the restaurant and we are awaiting the restaurant’s approval

See Online Feedback Automatically marked after a restaurant has completed online proofing, this status indicates that the restaurant has filled out an online proof of changes that need to be made before approval

Approved The restaurant approves their proof

Finalized The restaurant’s page is ready for blueline

Sub Statuses (for the Text, Logo, Menu, and Pictures categories)

Incomplete The material has not been enteredPrevious Issue The material has been taken from a previous

issuePublisher The material has been reviewed by the National

Office and is now in the hands of the publisher

National The material is in need of an edit or revision by the National Office

Approved The material has been approved by the restaurantFinalized The material has been finalized and is ready for

blueline

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