media pack 2017 - foodservice equipment journal€¦ · your campaign, communicate multiple...
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MEDIA PACK 2017
Business intelligence for buyers and specifi ers of commercial catering equipment
FoodserviceEquipmentJournal.com is the UK’s first and only dedicated web portal for multi-site buyers, purchasers and specifiers of com-mercial catering equipment. The site represents
a truly valuable and interactive opportunity for suppli-ers and brands to reach the very people responsible for ensuring the kitchens of the nation’s restaurants, cafes, pubs, hotels, schools, colleges and hospitals have access to the equipment they need.
By advertising on FoodserviceEquipmentJournal.com and within the site’s associated enewsletters, organ-isations of all sizes can now communicate information about their company, products, services and promotions to a highly-targeted and active end-user community.
Through our daily news alert, you will be commu-nicating directly to purchasing, procurement and food development personnel who control the purse strings of annual equipment budgets worth millions of pounds.
DIGITAL
ADVERTISING ONLINE AND IN THE DAILY NEWS ALERT OFFERS NUMEROUS COMMERCIAL BENEFITS:
DIGITAL
In numbers
Over 18,000page impressions per
month*
Over 6,000 unique users per month*
Daily e-newsletter goes to
over 5,000key decision makers
Average open rate
45%
* Average result in 2016
METRICSDigital advertising packages include
clickthrough reports that explain how visitors
responded to your campaign, giving you full
analysis of how many people it reached and the
level of engagement.
FLEXIBILITYDigital artwork can be
changed, updated and rotated on a daily, weekly or monthly basis, offering you a unique
opportunity to customise your campaign, communicate
multiple messages and promote different offers. With
digital advertising you can drive traffic straight to your website.
BRANDINGYour digital artwork on this 100% dedicated catering
equipment portal will ensure your brand is at the forefront of buyers’ minds, helping to increase awareness of your products and enhancing the profile of your company to
the industry’s most influential procurement specialists.
PROMOTIONSOnline campaigns take place
in real time, so if you advertise digitally buyers can immediately
take advantage of your company’s offers and promotions. With
banners, wallpaper and MPU positions available on the website and daily enewsletter, we can help
you choose the online medium that best delivers your message.
LEADERBOARD
TOWER
Foodservice Equipment Journal provides business intelligence for buy-ers, purchasers and specifers of commercial catering equipment working for multi-site operators in the UK. The market-leading monthly maga-zine and online portal, FoodserviceEquipment.com, is the only title spe-cifically created and written for those responsible for procuring kitchen
equipment on a group level. In addition to delivering topical news, interviews, com-ment, analysis, debate and best practice, Foodservice Equipment Journal provides a platform for suppliers, contractors and buyers to promote product innovation and discuss the issues really driving the market place.
NEWS, TRENDS AND MARKET INTELLIGENCE FOR GROUP PURCHASING PROFESSIONALS
www.foodserviceequipmentjournal.com JANUARY 2017/ISSUE 25
H+J CATERS FOR CHANGE
An antidote to uninspiring food
RESCUE AND RECOVERY
Parry looks to the future after buy-out
CUTTING COSTS IN THE KITCHEN
Small details deliver big savings
CATCHING A BREAK
Kitchen tax relief you never knew existed
HEALTH KICKWE MEET THE FORMER MCDONALD’S DIRECTOR NOW RUNNING LEON RESTAURANTS TO
FIND OUT HOW ITS BUSIEST KITCHENS COPE WITH UP TO 500 ORDERS AN HOUR
NEWS, TRENDS AND MARKET INTELLIGENCE FOR GROUP PURCHASING PROFESSIONALS
www.foodserviceequipmentjournal.com DECEMBER 2016/ISSUE 24
MOD SQUADThe UK-built ovens powering US pizza
chain’s strategy
SUITE SPOTWhat operators
really want from their kitchen workhorse
NEW FRONTIERSFixing kitchens is an
international a� air for McFarlane Telfer
SECONDS OUTASK and Zizzi cut
cooking times with Ascentia equipment
FRESH FROM INSPIRING TEAM ENGLAND TO GLORY AT THE CULINARY OLYMPICS, NICK VADIS TAKES US ON A TOUR OF
COMPASS GROUP’S FUTURISTIC INNOVATION KITCHEN
GOLDSTANDARD
EQUIPMENT OF THE YEARTHE TOP KITCHEN
KIT OF 2016 REVEALED
NEWS, TRENDS AND MARKET INTELLIGENCE FOR GROUP PURCHASING PROFESSIONALS
www.foodserviceequipmentjournal.com NOVEMBER 2016/ISSUE 23
FOG WARNINGWater authorities
threaten clampdown
SEEKING COVERThe secrets of
microwave warranties
LUKE JOHNSONViews of a serial
restaurateur
TASK MASTERWave goodbye to
kitchen paperwork
PUTTING A LABEL ON IT NEW ECO REGULATIONS OFFER UNPRECEDENTED TRANSPARENCY FOR
OPERATORS BUYING REFRIGERATION, SO WHY HASN’T THE PENNY DROPPED?
TECH SPECIALSELF-SERVICE KIOSKS BOOST KITCHEN OUTPUT
News, treNds aNd market iNtelligeNce for group purchasiNg professioNals
www.foodserviceequipmentjournal.com JULY 2016/ISSUE 19 JULY 2016/ISSUE 19
PowerPowerPowerPowerPowerPowerPowerPowerPowerPowerPowerPowerPowerPowerPowerPowerPowerPowerPowerPowerPowerPowerPowerPowerPowerPowerPowerSenior equipment manager Dirk WiSSmann DiScuSSeSthe challenge of equipping 400 ShophopSWhile embarking on hile embarking on a recorD level of level of neW openingS in 2016 in 2016
ElEctric drEams
The inside track on induction cooking
rEstaurant rEvolution
Carluccio’s outlines format for the future
data crunch
Shift in business lunch trends
industry dEbatE
The hidden cost of commercial kitchens
TesTing Times
How do
suppliers
bencHmark
tHeir kit?
ADVERTISING IN CATERING INSIGHT OFFERS NUMEROUS COMMERCIAL BENEFITS:
THE POWER OF PRINT
In numbers
CIRCULATION BY ROLE
8,750Average monthly readers,
based on 2.5 readers for each copy
100,000Number of sites that FEJ’s readership is responsible
for in the UK
3,500Monthly circulation to owners, managing
directors, general managers, commercial directors
CREDIBILITYFoodservice Equipment Journal is published by
ITP Promedia Publishing, a leading, global publisher
with some of the most respected, sector-leading
B2B and consumer magazines within its
portfolio, and offices in London, Dubai and India.
INTEGRITYLike its sister publications in the hospitality sector, Foodservice
Equipment Journal is built on an editorial policy that places huge emphasis on the integrity, quality and richness of its content. Our teams work hard to bring the
market the information it needs to know, creating a compelling
publication that suppliers benefit from being associated with.
FREQUENCYFoodservice Equipment
Journal is published 12 times a year, providing the market
with a monthly digest of original news, trends and
features. We will work with you to create a campaign that delivers a consistent message
and is read by prospective buyers of your equipment
month after month.
AUDIENCEOur database is fully researched
from scratch and maintained, giving you the guarantee that
your message is being seen by the most influential group buyers of catering equipment in the UK.
Many of these individuals are responsible for hundreds of sites and annual equipment budgets
that run into the millions.
Supply chain manager/director
Operations manager/director
Category and senior buyers
Head of food/catering development
Executive chef
15%
15%
40%
20%
10%
NB: The topics in the 2017 feature list provide a guide to the headline features scheduled for 2017. However, each issue of Foodservice Equipment Journal will contain an additional mix of trends, interviews, case studies and product insight so please keep in regular contact with the editorial and commercial team to be involved with other opportunities.
JANUARYHospitality Show previewWater boilers Special report: 2017 forecast
FEBRUARYMicrowavesKitchen design 1Waste management
MARCHWarewashing 1Energy efficiency 1Payment systems
APRILRefrigeration 1Sous videSpecial report: Distributors
MAYCombi ovensFood prep equipmentService
JUNECommercial kitchenIce machinesTechnology focus
JULYInductionEnergy efficiency 2Special report: Green kitchens
AUGUSTPrime cookingKitchen design 2Coffee machines
SEPTEMBERFryersFire suppressionTechnology focus
OCTOBERWarewashing 2Pizza equipmentSpecial report: Sector focus
NOVEMBERRefrigeration 2Light equipmentHot-holding equipment
DECEMBERCooking suitesKit of the yearTechnology focus
2017 FEATURES LIST
BESPOKE EVENTS• Roundtable opportunities As a multi-platform publisher, we can work with
you to organise events tailored to your specific needs, including roundtables.
• Roundtables allow you to gain thought leadership on an industry topic while providing a platform for you to communicate your message objectively and network with key individuals.
• You choose the topic to be discussed, and then work in partnership with Catering Insight to decide on panellists, before setting out the agenda for the session.
• Debates are lively and engaging and a great way to be seen as a real thought leader in your sector.
• All roundtables are followed by extensive post-event print and online coverage and photography.
When does it run out? Are the cables twisted? Does the combi need to be on all the time even if nothing is going into it until service? And water treatment is not just important to us from a combi perspective, but warewashing too. If your pipes start furring up, you lose the quality of the clean and you start using more chemicals.
Chris Knights: We are much the same. We have a maintenance contract and it works on a cycle. But I think chefs are quite unaware of it — it’s probably more of a manager/head chef scenario. The chef, commis chef, demi chef, they may not be very aware of what’s going on or why it is there. Often there is a central agreement in place, particularly if you are talking about a lot of sites, and it might be the responsibility of the property team. It is not something
esearch conducted by BRITA Profes-sional and The Craft Guild of Chefs reveals that 63% of
chef’s don’t know that untreated water can cause a combi oven to break down, while a third of those who know that a combi ovens needs to be installed with a water treatment system don’t understand why. How are you managing water treatment in your own environments?
Hayden Groves: We are fortunate that we have a maintenance company that looks after our combi ovens and so the changing of the filters is something that just happens. But we are very aware that it is one thing having a water filter, it’s another thing managing it.
New research shows that almost 60% of professional chefs consider their understanding of water treatment to be poor or average, exposing a serious knowledge
gap that could be hugely detrimental to an operator’s bottom line. With that in mind, Foodservice Equipment Journal, in association with BRITA Professional, got together with leading chefs and industry experts to discuss the impact that water treatment
has on core equipment such as combination ovens and establish what can be done to ensure that those behind the pass take greater ownership of the issue.
ROUNDTABLE DEBATE How do you convince chefs to care about water treatment?
R
On the panel
• Steve Buckmaster, Business Account Manager, BRITA Professional• Andrew Green, CEO, The Craft Guild of Chefs • Chris Knights, Executive Chef, Young & Co.’s Brewery• Hayden Groves, Executive Chef, BaxterStorey• Peter Woods, Chef Consultant • Radford Chancellor, Director, Radford Chancellor Ltd• Derek Maher, CEDA Technical Steering Group member
& Managing Director, Crystaltech
ROUNDTABLE
www.foodserviceequipmentjournal.com10 | Foodservice Equipment Journal | October 2016
have to pay for increased maintenance and servicing, whereas if you spend money at the very beginning on the right equipment, and you service it and maintain it in the right way, you’ll have a better product coming out of it and an improved saving over the longer term.
Chris Knights: So you are saying that a lot of people are just unaware of the cost implications associated with failing to manage water treatment properly?
Andrew Green: Absolutely. And I think your point is right: there is a certain level of employee — maybe the GM or head chef — who is aware of the consequences of what they are doing but for others that might not be the case.
Peter Woods: For them, water treatment is just there, isn’t it? They go about their normal job, they use the oven in a normal way and it’s only when it breaks down that they realise why it is there. The engineer comes out, he’ll say the water filter’s empty and this is what happens, and it is only then they become aware of it and start to know what to do or look out for in the future.
Derek Maher: Ownership of the issue also varies by operator. If you take the big supermarkets, you will have maintenance looking after the kitchen equipment and estates looking after the water treatment. It is a completely different arrangement.
How often should a filter be replaced, and what determines the replacement cycle?
that is being regularly brought to the attention of the chefs.
Peter Woods: Where I’ve worked I can’t say it was on that list of priorities. There would be a maintenance contract and when the engineer came out people might mention that it’s probably a water filter issue but they would then leave them to look around. But if you are aware of actually how the machine is used and what it is used for, and the right questions are being asked, you can get people looking at these problems before they actually arise.
Hayden Groves: And from a foodservice perspective, the chefs don’t own those ovens, they get to use them. It is like renting a car — yes, the client or the client team can say that a
maintenance contract is expensive and costs need to be cut, but it is your pieces of equipment that it affects. If you don’t service your car regularly then it is not going to work. The same is true with your water filters or water treatment. If you don’t get them done then you’re going to start furring up the pipes and getting a poor quality end-result.
Andrew Green: Hayden’s point about money is really prominent because in smaller places — perhaps more so than the larger chains — it can be easy for people to cut costs by forgetting about the water filter. They think ‘we’ll change it in another six months’ and actually what tends to happen is that it gets changed when the equipment breaks down. And that is a false economy because you then
Steve Buckmaster.
ROUNDTABLE
www.foodserviceequipmentjournal.com October 2016 | Foodservice Equipment Journal | 11
(HOSPITALITY SHOW EDITION)
(COMM. KITCHEN SHOW EDITION)
(CAFFE CULTURE SHOW EDITION)
Foodservice Equipment Journal is distributed to named indi-viduals in purchasing and specifications roles at the UK’s largest foodservice operators, including executive chefs and heads of food development. Our readership is responsible for an annual equipment budget of £700m and in excess of 100,000 sites. De-cision-makers who receive the print and digital versions of FEJ represent companies that include:
The Foodservice Equipment Journal Power List is an annual celebration of the movers and shakers in the UK foodservice industry. This eagerly-anticipated list, which is published as part of a bumper October print issue and via its own dedicated microsite, provides a rundown of individuals from the operator side of the market who have made their mark on the industry over the past 12 months.
Whether it’s the café chain with a handful of outlets or the 500-unit multi-brand restaurant operator, it goes without saying that achieving the right concept, menu and kitchen design is integral to success. The Power List therefore pays tribute to the individuals that are inspiring their businesses to new heights, from the chief executives and managing directors to the operational heads and executive chefs. The Power List provides a unique opportunity for advertisers to reach the most influential executives in the industry and have their brand associated with this highly-anticipated initiative, including pre- and post-publication material. Marketing opportunities range from category sponsorships to targeted online ad positions.
OUR READERS◆ Whitbread
◆ Mitchells & Butler
◆ The Restaurant Group
◆ Casual Dining Group
◆ Azzurri Group
◆ Pizza Express
◆ TGI Fridays
◆ Nando’s
◆ Prezzo
◆ McDonald’s
◆ Burger King
◆ KFC
◆ Domino’s
◆ Subway
◆ Greggs
◆ Starbucks
◆ Pret A Manger
◆ Gourmet Burger Kitchen
◆ Jamie’s Italian
◆ Bill’s Restaurants
◆ Oakman Inns
◆ Punch Taverns
◆ Ei Group
◆ Greene King
◆ Marston’s
◆ JD Wetherspoon
◆ Stonegate Pubs
◆ Fuller’s
◆ InterContinental Hotels
◆ Accor Hotels
◆ Hilton Hotels
◆ Best Western
◆ Marriott
◆ Compass Group
◆ Sodexo
◆ Aramark
◆ Elior
◆ BaxterStorey
◆ Westbury Street Holdings
◆ Tesco
◆ Asda
◆ Waitrose
◆ Sainsbury’s
◆ Morrison’s
◆ Lidl
◆ Aldi
◆ Merlin Entertainments
◆ Center Parcs
“Having been in business for 35 years, we understand the importance of recognising innovation and leadership in the industry, which is the foundation of the Power List. We are pleased to work with FEJ on this exciting project, and congratulate all of those involved.” Peter Kitchin, Managing Director, C&C Catering Equipment - Headline Partner of the 2016 FEJ Power List
NEWS, TRENDS AND MARKET INTELLIGENCE FOR GROUP PURCHASING PROFESSIONALSwww.foodserviceequipmentjournal.com OCTOBER 2016/ISSUE 22
BUSINESS LEADERS CHAIN CHAMPIONS KITCHEN INNOVATORS MARKET MOVERS BUSINESS LEADERS CHAIN CHAMPIONS KITCHEN INNOVATORS MARKET MOVERS BUSINESS LEADERS CHAIN CHAMPIONS KITCHEN INNOVATORS MARKET MOVERS BUSINESS LEADERS CHAIN CHAMPIONS KITCHEN INNOVATORS MARKET MOVERS BUSINESS LEADERS CHAIN CHAMPIONS KITCHEN INNOVATORS MARKET MOVERS BUSINESS LEADERS CHAIN CHAMPIONS KITCHEN INNOVATORS MARKET MOVERS BUSINESS LEADERS CHAIN CHAMPIONS KITCHEN INNOVATORS MARKET MOVERS BUSINESS LEADERS CHAIN CHAMPIONS KITCHEN INNOVATORS MARKET MOVERS BUSINESS LEADERS CHAIN CHAMPIONS KITCHEN INNOVATORS MARKET MOVERS BUSINESS LEADERS CHAIN CHAMPIONS KITCHEN INNOVATORS MARKET MOVERS BUSINESS LEADERS CHAIN CHAMPIONS KITCHEN INNOVATORS MARKET MOVERS BUSINESS LEADERS CHAIN CHAMPIONS KITCHEN INNOVATORS MARKET MOVERS BUSINESS LEADERS CHAIN CHAMPIONS KITCHEN INNOVATORS MARKET MOVERS BUSINESS LEADERS CHAIN CHAMPIONS KITCHEN INNOVATORS MARKET MOVERS BUSINESS LEADERS CHAIN CHAMPIONS KITCHEN INNOVATORS MARKET MOVERS BUSINESS LEADERS CHAIN CHAMPIONS KITCHEN INNOVATORS MARKET MOVERS BUSINESS LEADERS CHAIN CHAMPIONS KITCHEN INNOVATORS MARKET MOVERS BUSINESS LEADERS CHAIN CHAMPIONS KITCHEN INNOVATORS MARKET MOVERS BUSINESS LEADERS CHAIN CHAMPIONS KITCHEN INNOVATORS MARKET MOVERS BUSINESS LEADERS CHAIN CHAMPIONS KITCHEN INNOVATORS MARKET MOVERS BUSINESS LEADERS CHAIN CHAMPIONS KITCHEN INNOVATORS MARKET MOVERS BUSINESS LEADERS CHAIN CHAMPIONS KITCHEN INNOVATORS MARKET MOVERS BUSINESS LEADERS CHAIN CHAMPIONS KITCHEN INNOVATORS MARKET MOVERS BUSINESS LEADERS CHAIN CHAMPIONS KITCHEN INNOVATORS MARKET MOVERS BUSINESS LEADERS CHAIN CHAMPIONS KITCHEN INNOVATORS MARKET MOVERS BUSINESS LEADERS CHAIN CHAMPIONS KITCHEN INNOVATORS MARKET MOVERS BUSINESS LEADERS CHAIN CHAMPIONS KITCHEN INNOVATORS MARKET MOVERS BUSINESS LEADERS CHAIN CHAMPIONS KITCHEN INNOVATORS MARKET MOVERS BUSINESS LEADERS CHAIN CHAMPIONS KITCHEN INNOVATORS MARKET MOVERS BUSINESS LEADERS CHAIN CHAMPIONS KITCHEN INNOVATORS MARKET MOVERS BUSINESS LEADERS CHAIN CHAMPIONS KITCHEN INNOVATORS MARKET MOVERS BUSINESS LEADERS CHAIN
ROUNDTABLE DEBATEHow do you convince chefs to care about water treatment?
OVEN OVERLORDSThe secret to picking the right
pizza kit for your operation
In partnership with
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