MEDIA PACK 2020 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 2020
DIGITAL
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F
oodserviceEquipmentJournal.com is the UK’s
only dedicated web portal for multi-site buyers,
purchasers and specifiers of commercial cater-
ing equipment as well as executive chefs and
Over 53,900
menu development managers. The site provides a truly page impressions per
unique opportunity for suppliers and brands to reach the month*
very people responsible for ensuring the kitchens of the
nation’s restaurants, cafes, pubs, hotels, schools, colleges
Tower Banner
300px x 600px
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
Over 30,500
about their company, products, services and promotions users per month
to a highly-targeted and active end-user community.
Through our daily news alert, you will be commu-
MPU
650px x 250px
nicating directly to purchasing, procurement and food
development personnel who control the purse strings of
annual equipment budgets worth millions of pounds. Daily e-newsletter goes to
DIGITAL over 3,450
key decision makers
ADVERTISING ONLINE AND IN THE DAILY NEWS ALERT OFFERS NUMEROUS COMMERCIAL BENEFITS:
METRICS FLEXIBILITY BRANDING PROMOTIONS
Digital advertising Digital artwork can be Your digital artwork on this Online campaigns take place Average open rate
packages include changed, updated and rotated 100% dedicated catering in real time, so if you advertise
clickthrough reports
that explain how visitors
on a daily, weekly or monthly
basis, offering you a unique
equipment portal will ensure
your brand is at the forefront
digitally buyers can immediately
take advantage of your company’s 33%
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 *March 2020
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
3,000
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-
NEWS, TRENDS AND MARKET INTELLIGENCE FOR GROUP PURCHASING PROFESSIONALS
Monthly circulation
DECEMBER 2018/ISSUE 48 www.foodserviceequipmentjournal.com
zine and online portal, FoodserviceEquipment.com, is the only title spe-
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 EQUIPMENT
OF THE YEAR
commercial directors
a platform for suppliers, contractors and buyers to promote product innovation and
THE 30 BEST
KITCHEN
PRODUCT
LAUNCHES
7,500
discuss the issues really driving the market place.
OF 2018
Average monthly readers,
based on 2.5 readers for
NEWS, TRENDS AND MARKET INTELLIGENCE FOR GROUP PURCHASING PROFESSIONALS NEWS, TRENDS AND MARKET INTELLIGENCE FOR GROUP PURCHASING PROFESSIONALS NEWS, TRENDS AND MARKET INTELLIGENCE FOR GROUP PURCHASING PROFESSIONALS
AUGUST 2018/ISSUE 44 www.foodserviceequipmentjournal.com SEPTEMBER 2018/ISSUE 45 www.foodserviceequipmentjournal.com NOVEMBER 2018/ISSUE 47 www.foodserviceequipmentjournal.com
POLE POSITION TALL ORDER CHICKEN RUN
each copy
BURGER KING TECHNOLOGY THAT LIVING LIFE IN INNOVATIVE KIT
UK boss gives a candid TRANSFORMS KITCHENS THE FAST LANE FOR HIGH FRYERS Kitchen talk with the Giraffe pins growth plans KFC’s contemporary
OPERATO
account of chain’s plans DEBATE R Meet the waste management Special preview of Restaurant Keeping on the right side head chef at Silverstone on restaurant efficiency approach to expansion
LEADING ace doing things differently & Takeaway Innovation Expo of acrylamide regulations
LATIN BEAT
PUB
ROBOT CHEFS GROUPS
DISCUSS
THE FUTUR
New tech creates multi- THEIR KITCHE OF
ENS
tasking kitchen masters
ROAD TO
INNOVATION
PANEL
DISCUSSION
WHAT DO
EXECUTIVE
CHEFS
REALLY THINK
ABOUT THEIR
PROFESSION? STATE OF
THE NATION
HEAD OF FOOD DEVELOPMENT GLENN EVANS EXPLAINS THE
THINKING BEHIND LAS IGUANAS’ KITCHEN MODIFICATIONS AS IT BIDS
TO TAKE SOUTH AMERICAN CUISINE TO NEW LEVELS IN THE UK
100,000
Number of sites that FEJ’s
G
TOP 10 CATERIN
FIS’ MIKE FAERS ON THE PATH THAT HAS TAKEN HIM FROM RUNNING EQUIPMENT
BY
MCDONALD’S GLOBAL FOOD STRATEGY TO PROVIDING CULINARY AND SUPPLIERS
SPARKLING
ANNUAL
STRATEGIC SERVICES FOR THE BIGGEST CHAINS ON THE HIGH STREET SALES
GINO D’ACAMPO WAGAMAMA SET BRINGING COLOUR
CHAIN’S SWEET MOVE FOR NEW FUTURE TO THE KITCHEN
SUBWAY
EXCLUSIVE: THE INSIDE STORY ON HOW SUBWAY IS WORKING GOLD STANDARD How one site overcame a
major kitchen odour challenge
Deal with The Restaurant
Group shakes up market
Personalised cooking
suites gain momentum readership is responsible
for in the UK
WITH HOBART TO CREATE WAREWASHING SOLUTIONS THAT HOW JACOBS DOUWE EGBERTS IS DEVISING INNOVATIVE EQUIPMENT
SAVE TIME AND BOOST PROFITABILITY FOR FRANCHISEES SOLUTIONS TO HELP OPERATORS GROW THEIR HOT BEVERAGE SALES
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
2020 FEATURES Equipment Journal to decide on panellists,
before setting out the agenda for the session.
JANUARY FEBRUARY MARCH APRIL • Debates are lively and engaging and a great
Warewashing 1 Hot holding Food prep equipment Refrigeration 1
way to be seen as the go-to experts in your
Water boilers Kitchen design Sous vide Microvaves
sector.
Induction HRC - Show preview Tech focus Distributor report
• All roundtables are followed by extensive
post-event print and online coverage and
photography.
MAY JUNE COMMMERCIAL
KITCHEN SPECIAL JULY SPECIAL
EDITION
Combi ovens Outdoor cooking Prime cooking AUGUST ROUNDTABLE DISCUSSION
In association with In association with
ROUNDTABLE DISCUSSION
Service Ice machines Coffee machines Special report: Buyers’ Guide ROUNDTABLE DEBATE: WHAT WILL
dealing with is actually unbelievable
and remarkable, but ultimately it
comes down to that creative point
IT TAKE FOR THE INDUSTRY TO
and the chef who is passionate about
FEJ Awards shortlist Healthcare sector report Market best practice to innovative equipment TREAT FOOD WASTE SERIOUSLY?
seasonality. I was at The Restaurant
Congress a couple of days ago and
there was a restaurant there that ties
themselves in with nurseries. So if
there are seven kilos of strawberries
done a day, they agree to take all
Food waste remains a major issue for foodservice of that product and re-use it. This
operators and one that, if it is managed successfully, restaurant was using every single bit
can drive the sustainability agenda, reduce costs and of waste and just created a scratch
improve the bottom line. FEJ, in association with waste menu, it was incredible. So it does
come down to the guy in the kitchen
management equipment specialist IMC, invited some
being passionate about wanting
of the UK’s top caterers and hospitality experts to a to control his waste. It is all about
special editorial roundtable in London to discuss the education and using seasonality
ways their businesses are addressing food waste and and monitoring all the waste. It is
examine the real challenges that the industry faces. common sense stuff really.
Michael Taylor: It is not just the
I
passion of the chef, it is the passion
t has been said that the We developed it so that operators of the people who decide to go to the
‘true’ cost of food waste cannot close their bookwork until restaurant because it positions itself
to the hospitality and they have entered numbers. That as a sustainable company that wants
foodservice sector is more pulls through food and beverage to do the right thing. So even chefs
than £2.5 billion a year, which purchase numbers, which allows us are being pushed to do these things
NOVEMBER DECEMBER
on average is one in six meals to get a food waste percentage, so that because it makes them a better chef.
served. How much of a focus is everyone can see the costs and relate
SEPTEMBER OCTOBER
food waste for your business? it to the margin and so on. Clearly Andrew Bennett: Yes, it is getting
we’re a catering company but it is all that mindset into your team — “hang
Mike Hanson: We launched our about reducing and preventing food on a minute, what are you going to do
own programme after quite a lot of waste, rather than disposal. We have Overall we have saved around 40% in you are thinking about and working of trials with companies and people with that, you can’t throw that away,
testing at the beginning of 2014. We saved huge amounts of money from the time since we launched it. on food waste, data is both important very much got into backholding let’s find a way”. It takes time.
Refrigeration 2 Cooking suites
segregate into plate waste, spoilage the system and it has helped develop and, to be honest, a luxury that we food waste or residues from various
waste and production waste and we opportunities to talk to clients around Sharon Linney: We have gone didn’t have 10 years ago. We use different places and then sorting it.
Fryers Fire suppression
UKHospitality represents some
report it through a proprietary online the value of energy and disposal costs through a significant period of Winnow and we love that system But we are doing a lot of trials now 700 companies responsible for
accounts portal called Evolution. we have saved them, which is huge. change at CH&Co, so it is fair to say because it gives us very exact data where we are actually front-sorting, 65,000 sites. Is food waste a
that we are amalgamating systems when it is used well and I think all of so we don’t deliver that food waste, topic that your members are
Light equipment Food Safety & Hygiene
and putting them into different us now have access to data on food we keep packaging and such things talking about?
ON THE PANEL parts of the business. The focus on waste that we couldn’t have dreamt to prevent the production of it in
Warewashing 2 Pizza equipment Andrew Bennett, National Chair, Craft Guild of Chefs
Alice Woodwark, Managing Director, Restaurant Associates
sustainability is there and in terms
of the management and recording of
food waste we are doing it in a number
of having a decade or so ago. That’s
hugely valuable because we are at a
turning point. There are clients who
the first place and then it is all in a
central distribution place, which
makes it a lot easier to deal with. Also,
Pernille Thomsen: It is definitely
rising up the agenda from the big
companies right down to the small
State of Nation report Equipment of the Year
of ways and trialling technology. It is are absolutely committed to doing it’s technology, it’s data, it is using IT ones, but from a body that represents
Mike Hanson, Head of Sustainable Business, BaxterStorey really important for us as a business this and there are clients who, at systems to actually allow a farmer in such a vast variety of businesses, a
Waste management Annual Power List Michael Taylor, Managing Director Waste Management, MITIE
Pernille Thomsen, Communications & Social Media Manager,
UKHospitality
Sharon Linney, Operations Director, CH&Co
not to manage waste on its own as a
separate entity, but reach as many
parts of our business in different ways
to make sure that things like ordering
and production are done right.
best, see it as a hygiene factor or a
cost benefit and aren’t thinking about
what you might call the ‘softer side’ —
the more human side of it. When you
have got data to back up what you are
a field to say, “I have got two tonnes of
spuds that nobody wants” and here’s a
portal that tells everybody about it so
whoever wants them can have them.
one-size-fits-all approach doesn’t
suit everyone. Sustainability might be
different for a restaurant in The Shard
versus a country pub that has their
suppliers right next to them in the
Steve Witt, Managing Director, IMC, & Chair of the Food Waste doing, it’s a huge benefit. What’s the chefs’ view on this? right area, and you’ve also got to take
Management Committee, CESA Alice Woodwark: If I think about space and resource availability into
the themes that come through when Michael Taylor: We have done loads Andrew Bennett: What you are consideration. We need to figure out
28 | Foodservice Equipment Journal | July 2018 www.foodserviceequipmentjournal.com www.foodserviceequipmentjournal.com July 2018 | Foodservice Equipment Journal | 29
NB: The topics in the 2020 feature list provide a guide to the headline features scheduled for 2020. 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.
POWER LIST OUR READERS
The FEJ Power List is an annual celebration of the movers and Foodservice Equipment Journal is distributed to named individuals in purchasing and specifications roles at the UK’s
shakers in the UK foodservice industry. This eagerly-anticipated list, largest foodservice operators, including executive chefs and heads of food development. Our readership is responsible
which is published as part of a bumper October print issue, provides a for an annual equipment budget of £700m and in excess of 100,000 sites. Decision-makers who receive the print and
rundown of individuals from the operator side of the market who have digital versions of FEJ represent companies that include:
made their mark on the industry over the past 12 months. The Power
◆ Whitbread ◆ Greggs ◆ Accor Hotels
List therefore pays tribute to the individuals that are inspiring their
businesses to new heights, from ◆ Mitchells & Butlers ◆ Costa Coffee ◆ Hilton Hotels
the chief executives and managing ◆ The Restaurant Group ◆ Starbucks ◆ Marriott
directors to the operational heads ◆ Casual Dining Group ◆ Pret A Manger ◆ Compass Group
and executive chefs.
NEWS, TRENDS AND MARKET INTELLIGENCE FOR GROUP PURCHASING PROFESSIONALS
OCTOBER 2018/ISSUE 46 www.foodserviceequipmentjournal.com
◆ Azzurri Group ◆ Bill’s Restaurants ◆ Sodexo
The Power List provides a ◆ Pizza Express ◆ Oakman Inns ◆ Aramark
unique opportunity for advertisers ◆ TGI Fridays ◆ Punch Taverns ◆ Elior
to reach the most influential ◆ Ei Group
◆ Nando’s ◆ BaxterStorey
executives in the industry and
◆ Loungers ◆ Greene King ◆ Tesco
have their brand associated
2018
◆ McDonald’s ◆ Marston’s ◆ Sainsbury’s
with this highly-anticipated
initiative, including pre- and post- ◆ KFC ◆ JD Wetherspoon ◆ Morrison’s
publication material. Marketing
IN PARTNERSHIP WITH
◆ Domino’s ◆ Stonegate Pubs ◆ Merlin Entertainments
opportunities range from prime ◆ Papa John’s ◆ Fuller’s ◆ Center Parcs
positioned adverts within the list to
HIGH FLYER ENERGY SWITCH PIZZA PROFITS SHAPE SHIFTERS
Inside Heston’s
Heathrow kitchen
Planning ahead for
a greener kitchen
Find the oven that suits
your delivery model
Seeking flexibility in
catering design ◆ Subway ◆ InterContinental Hotels ◆ SSP Group
full category sponsorship packages.
BUYERS’ GUIDE FEJ AWARDS
The Foodservice Equipment Journal Buyers’ Guide - produced in The FEJ Awards celebrates the achievements of multi-site
partnership with sister title Catering Insight - provides a compelling foodservice operators in the UK and the catering equipment
insight to the latest and greatest products available on the UK providers that serve them. Held on an annual basis and
foodservice equipment market for dealers, distributors and national established to recognise back-of-house innovation, the
account operators. This comprehensive catalogue, published as both FEJ Awards culiminates in a three-course, sit-down dinner
a printed and digital edition, showcases innovations from smallwares, where the winners of each category are revealed. Attended
food prep and plug-and-play, to warewashing, refrigeration and heavy by executive chefs and equipment specifiers from restaurant
duty cooking, as well as everything in between. chains, pubs groups, contract caterers and food-to-go outlets, the awards programme is the only one of its kind in the UK
As a marketing tool, the Buyers’ Guide allows manufacturers and which recognises the role that foodservice equipment plays in site roll-outs, menu development and kitchen efficiency.
suppliers to inform existing and prospective customers about the latest Past winners have included Wagamama, Greene King, Marston’s, Loungers, TGI Fridays, Punch Pubs, Las Iguanas, SA
solutions on the market and showcase products that can deliver genuine Brain & Co and Compass Group, With online and printed promotions beginning six months in advance,of the ceremony,
value to commercial kitchens. The guide also serves as a vehicle to partnering with the FEJ Awards provides extraordinary levels of editorial and marketing exposure and places your
celebrate product development and point customers to true innovation. business at the forefront of this unique networking event.
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PUNCH POWERING
PERFECT
MENU DEVELOPMENT MANAGER ANDY BRIGGS AND CATERING OPERATIONS
PAPA JOHN’S
DIRECTOR OF BUSINESS DEVELOPMENT, JUSTIN GILBERT,
Promedia Publishing Ltd
MANAGER CHRIS WEBB TAKE US BEHIND THE SCENES OF PUNCH PUBS’ DISCUSSES THE KITCHEN MODEL UNDERPINNING THE FRANCHISE
STATE-OF-THE-ART DEVELOPMENT KITCHEN AND TRAINING ACADEMY PIZZA CHAIN’S GROWTH IN THE UK MARKET
THE MANOR REBORN SUPPLIER SPOTLIGHT SPEED MERCHANTS CHEFS’ CHOICE TREND SPOTTERS BATH TIME 16-25 Bastwick Street, London, EC1V 3PS
Leading hotel flies high with Signature FSE creates Maximise microwaves to The Langham equips Executive chefs talk Shining the spotlight
Falcon cooking equipment dedicated hub for key brands save time in the kitchen new cookery school kitchen challenges on sous vide cooking
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