MEDIA PACK 2018 Business intelligence for buyers and specifiers of commercial catering equipment - Foodservice Equipment Journal
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Business intelligence for buyers and specifiers of commercial catering equipment MEDIA PACK 2018
DIGITAL In numbers
F
LEADERBOARD
oodserviceEquipmentJournal.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
Over 23,500
a truly valuable and interactive opportunity for suppli- page impressions per
ers and brands to reach the very people responsible for month*
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
TOWER
Over 9,500
about their company, products, services and promotions
unique users per month
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 Daily e-newsletter goes to
3,300
annual equipment budgets worth millions of pounds.
over
DIGITAL key decision makers
ADVERTISING ONLINE AND IN THE DAILY NEWS ALERT OFFERS NUMEROUS COMMERCIAL BENEFITS:
METRICS FLEXIBILITY BRANDING PROMOTIONS Average open rate
Digital advertising Digital artwork can be Your digital artwork on this Online campaigns take place
packages include
clickthrough reports
changed, updated and rotated
on a daily, weekly or monthly
100% dedicated catering
equipment portal will ensure
in real time, so if you advertise
digitally buyers can immediately 35%
basis, offering you a unique your brand is at the forefront take advantage of your company’s
that explain how visitors
opportunity to customise of buyers’ minds, helping to offers and promotions. With
responded to your
your campaign, communicate increase awareness of your banners, wallpaper and MPU
campaign, giving you full multiple messages and products and enhancing the positions available on the website
analysis of how many promote different offers. With profile of your company to and daily enewsletter, we can help
people it reached and the digital advertising you can drive the industry’s most influential you choose the online medium
level of engagement. traffic straight to your website. procurement specialists. that best delivers your message.
PRINT
F
In numbers
3,500
oodservice 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- Monthly circulation
cifically created and written for those responsible for procuring kitchen to owners, managing
equipment on a group level. In addition to delivering topical news, interviews, com- directors, general managers,
ment, analysis, debate and best practice, Foodservice Equipment Journal provides commercial directors
a platform for suppliers, contractors and buyers to promote product innovation and
8,750
discuss the issues really driving the market place.
Average monthly readers,
based on 2.5 readers for
each copy
100,000
Number of sites that FEJ’s
readership is responsible
for in the UK
CIRCULATION BY BUSINESS
THE POWER OF PRINT
ADVERTISING IN FOODSERVICE EQUIPMENT JOURNAL OFFERS NUMEROUS COMMERCIAL BENEFITS: 44%
21%
CREDIBILITY INTEGRITY FREQUENCY AUDIENCE 19%
Foodservice Equipment Like its sister publications in the Foodservice Equipment Our database is fully researched 10%
Journal is published by hospitality sector, Foodservice Journal is published 12 times from scratch and maintained, 4%
ITP Promedia Publishing, Equipment Journal is built on an a year, providing the market giving you the guarantee that 2%
a leading, global publisher editorial policy that places huge with a monthly digest of your message is being seen by
emphasis on the integrity, quality original news, trends and Restaurant Chain/Group
with some of the most the most influential group buyers
and richness of its content. Our features. We will work with Cafes and bars
respected, sector-leading teams work hard to bring the you to create a campaign that of catering equipment in the UK. Hotel and leisure
B2B and consumer market the information it needs delivers a consistent message Many of these individuals are Contract caterers
magazines within its to know, creating a compelling and is read by prospective responsible for hundreds of sites Supermarkets
portfolio, and offices in publication that suppliers benefit buyers of your equipment and annual equipment budgets Public sector procurement
London, Dubai and India. from being associated with. month after month. that run into the millions.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 Foodservice
2018 FEATURES LIST Equipment Journal to decide on panellists,
before setting out the agenda for the session.
JANUARY FEBRUARY MARCH (HOTELYMPIA
SHOW EDITION) APRIL • Debates are lively and engaging and a great
Warewashing 1 Microwaves Hotelympia show preview Refrigeration 1
way to be seen as the go-to experts in your
Water boilers Kitchen design 1 Energy efficiency 1 Sous vide
sector.
Special report: 2018 forecast Waste management Tech focus 1 Special report: Distributors
• All roundtables are followed by extensive
post-event print and online coverage and
MAY JUNE (COMM. KITCHEN
SHOW EDITION) JULY AUGUST photography.
Combi ovens Commercial kitchen Induction Prime cooking
Food prep equipment Ice machines Energy efficiency 2 Kitchen design 2
ROUNDTABLE ROUNDTABLE
ROUNDTABLE DEBATE
that is being regularly brought to the maintenance contract is expensive and
attention of the chefs. costs need to be cut, but it is your pieces
Service Outdoor cooking Special report: Green kitchens Coffee machines
of equipment that it affects. If you don’t
How do you convince chefs to
Peter Woods: Where I’ve worked I service your car regularly then it is not
can’t say it was on that list of priorities. going to work. The same is true with
There would be a maintenance contract your water filters or water treatment.
and when the engineer came out people If you don’t get them done then you’re
care about water treatment?
might mention that it’s probably a going to start furring up the pipes and
water filter issue but they would then getting a poor quality end-result.
leave them to look around. But if you
are aware of actually how the machine Andrew Green: Hayden’s point
Steve Buckmaster.
New research shows that almost 60% of professional chefs consider their is used and what it is used for, and the about money is really prominent
right questions are being asked, you can because in smaller places — perhaps
understanding of water treatment to be poor or average, exposing a serious knowledge
get people looking at these problems more so than the larger chains — it have to pay for increased maintenance
gap that could be hugely detrimental to an operator’s bottom line. With that in mind, before they actually arise. can be easy for people to cut costs by and servicing, whereas if you spend
Foodservice Equipment Journal, in association with BRITA Professional, got together forgetting about the water filter. They money at the very beginning on the
with leading chefs and industry experts to discuss the impact that water treatment Hayden Groves: And from a think ‘we’ll change it in another six right equipment, and you service it and
has on core equipment such as combination ovens and establish what can be done to foodservice perspective, the chefs months’ and actually what tends to maintain it in the right way, you’ll have
don’t own those ovens, they get to use happen is that it gets changed when a better product coming out of it and an
ensure that those behind the pass take greater ownership of the issue.
them. It is like renting a car — yes, the the equipment breaks down. And that improved saving over the longer term.
client or the client team can say that a is a false economy because you then
Chris Knights: So you are saying that
On the panel a lot of people are just unaware of the
cost implications associated with failing
• Steve Buckmaster, Business Account Manager, BRITA Professional to manage water treatment properly?
• Andrew Green, CEO, The Craft Guild of Chefs
SEPTEMBER OCTOBER (CAFFE CULTURE
NOVEMBER DECEMBER
• Chris Knights, Executive Chef, Young & Co.’s Brewery Andrew Green: Absolutely. And
• Hayden Groves, Executive Chef, BaxterStorey I think your point is right: there is a
• Peter Woods, Chef Consultant certain level of employee — maybe the
SHOW EDITION) •
•
Radford Chancellor, Director, Radford Chancellor Ltd
Derek Maher, CEDA Technical Steering Group member
& Managing Director, Crystaltech
GM or head chef — who is aware of the
consequences of what they are doing but
for others that might not be the case.
Warewashing 2 Fire suppression Refrigeration 2 Cooking suites R
esearch conducted When does it run out? Are the cables Peter Woods: For them, water
by BRITA Profes- twisted? Does the combi need to be on treatment is just there, isn’t it? They
sional and The all the time even if nothing is going into go about their normal job, they use the
Craft Guild of Chefs it until service? And water treatment is oven in a normal way and it’s only when
reveals that 63% of not just important to us from a combi it breaks down that they realise why it
Fryers Pizza equipment Light equipment Kit of the year 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
perspective, but warewashing too. If
your pipes start furring up, you lose the
quality of the clean and you start using
more chemicals.
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
ovens needs to be installed with what to do or look out for in the future.
Tech focus 2 Special report: Annual Hot-holding equipment Tech focus 3 a water treatment system don’t
understand why. How are you
managing water treatment in
your own environments?
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.
Derek Maher: Ownership of the
issue also varies by operator. If you take
the big supermarkets, you will have
maintenance looking after the kitchen
Power List
Hayden Groves: We are fortunate The chef, commis chef, demi chef, they equipment and estates looking after
that we have a maintenance company may not be very aware of what’s going the water treatment. It is a completely
that looks after our combi ovens and so on or why it is there. Often there is a different arrangement.
the changing of the filters is something central agreement in place, particularly
that just happens. But we are very if you are talking about a lot of sites, How often should a filter be
aware that it is one thing having a water and it might be the responsibility of replaced, and what determines
filter, it’s another thing managing it. the property team. It is not something the replacement cycle?
10 | Foodservice Equipment Journal | October 2016 www.foodserviceequipmentjournal.com www.foodserviceequipmentjournal.com October 2016 | Foodservice Equipment Journal | 11
NB: The topics in the 2018 feature list provide a guide to the headline features scheduled for 2018. 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.OUR READERS ◆ Whitbread ◆ Pret A Manger ◆ Marriott
◆ Mitchells & Butler ◆ Gourmet Burger Kitchen ◆ Compass Group
◆ The Restaurant Group ◆ Jamie’s Italian ◆ Sodexo
Foodservice Equipment Journal is distributed to named indi- ◆ Casual Dining Group ◆ Bill’s Restaurants ◆ Aramark
viduals in purchasing and specifications roles at the UK’s largest
◆ Azzurri Group ◆ Oakman Inns ◆ Elior
foodservice operators, including executive chefs and heads of
◆ Pizza Express ◆ Punch Taverns ◆ BaxterStorey
food development. Our readership is responsible for an annual
equipment budget of £700m and in excess of 100,000 sites. De- ◆ TGI Fridays ◆ Ei Group ◆ Westbury Street Holdings
cision-makers who receive the print and digital versions of FEJ ◆ Nando’s ◆ Greene King ◆ Tesco
represent companies that include: ◆ Prezzo ◆ Marston’s ◆ Asda
◆ McDonald’s ◆ JD Wetherspoon ◆ Waitrose
◆ Burger King ◆ Stonegate Pubs ◆ Sainsbury’s
◆ KFC ◆ Fuller’s ◆ Morrison’s
◆ Domino’s ◆ InterContinental Hotels ◆ Lidl
NEWS, TRENDS AND MARKET INTELLIGENCE FOR GROUP PURCHASING PROFESSIONALS ◆ Subway ◆ Accor Hotels ◆ Aldi
◆ Greggs ◆ Hilton Hotels ◆ Merlin Entertainments
OCTOBER 2017/ISSUE 34 www.foodserviceequipmentjournal.com
◆ Starbucks ◆ Best Western ◆ Center Parcs
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, 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
2017
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.
IN PARTNERSHIP WITH
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 prime positioned adverts within the power list to full
HOST PREVIEW
Maximise your time at
PIZZA POWER
Matching the oven
ALL-DAY DINING
What does it mean for
FOOD FORCE
National Trust grows
category sponsorship packages.
the Milan trade show to the format your warewash ops? catering income
“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 ListRATE CARD
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