your best connection to specialty food...
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www.specialtyfoodmedia.com1
Your BEST Connection to Specialty Food Buyers
2010Media Kit
Whether you’re just getting your business started or you’re ready to take it to the next level, you need direct access to buyers and influencers.
Specialty Food Media has advertising opportunities that fit every budget and goal.
Sample Solutions
You Need We Provide
An eye-catching way to showcase your new product Specialty Food Magazine’s What’s New, What’s Hot! & Marketplace Our popular advertising section in Specialty Food Magazine, with prices as low as $210!
A little something extra to help you stand out at the Fancy Food Shows
Show Directory Advertising Choose a display ad in the definitive Show resource, or simply enhance your listing for $100!
Drive traffic to your website Specialty Food News and specialtyfood.com Banner Ads Prices start at $5 per thousand.
Dominate your category by building your brand Multimedia Advertising Packages Let us design a brand campaign that combines all of our platforms to help you rule the roost.
Why advertise with us?The National Association for the Specialty Food Trade is a not-for-profit association that is dedicated to fostering trade, commerce and interest in the specialty food industry. Our advertising platforms through Specialty Food Media are designed to further our mission and to help our members and the trade as a whole.
We’re here to advance your business by providing you with the tools you need to succeed. We bring the industry together for the most important trade shows, conduct groundbreaking research and provide up-to-date news on the hottest trends. And we’ve developed proven avenues for helping you reach the largest buying market possible.
For more information about NASFT go to www.specialtyfood.com.
Specialty Food Media Your BEST Connection to Specialty Food Buyers
M A G A Z I N E ®
PRODUCTS • TRENDS • BUSINESS INSIGHTS
MM AA GG AA NN EE ®®
SPECIALTY FOODwww.specialtyfood.com
SEPTEMBER 2009
Organic Snacks • Surprising “Extras” that Ring up Sales • Gluten-Free Candies
so TM gold
winnersLuxury products for
Holiday Entertaining
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Specialty Food Magazine at a glance: • The only magazine in the trade dedicated to food and beverage• The undisputed circulation leader with 30,1001 specialty food industry subscribers• 96% have taken purchasing action as a result of Specialty Food Magazine content.2
• A key publication for industry influencers: More than 2,000 readers are members of the trade and consumer press!3
• Nine issues a year on the hottest trends in the industry, with bonus distributions at all leading industry trade shows
— Winter and Summer Fancy Food Show — Natural Products Expos: East & West — International Home and Housewares Show — International Dairy-Deli-Bakery Show — SIAL France and Anuga Germany1 June 2009 BPA Circulation Statement2 March 2009 Baxter Research Center3 September 2009 Publisher’s Own Data
Specialty Food Magazine: The Industry’s Leader
Your BeST Connections: Reach 30,100 subscribers every issue for as little as $210!
Distributors 8% (2,405)
Supermarkets14.8% (4,453)
Restaurant/Foodservice
14.0% (4,199)
Brokers1.4% (425)
Department Stores2.1% (627)
Specialty Food Retailers
47.0% (14,150)
Coffee Retailers 4.3% (1,303)
Gift Retailers 8.4% (2,538)
the Circulation LeaderTotal Qualified Circulation: 30,100*
Food Retail Buying Segment 76.6%• Foodservice Buying Segment 14.0%• Food Distributor/Wholesale Buying Segment 8.0% • Total Food Buying Segments 98.6%•
Grouping based on publisher’s own data. *Audited: BPA Circulation Statement available at www.bpaww.com
m a g a z i n e ®Products • TRENDS • BUSINESS INSIGHTS
specialty foodwww.specialtyfood.com
JuLY/august 2009
TrendspoTTing: holiday candies, premium boxed wines, latin american desserts
the pros and cons of organic deli
RetaileR pRofile:
di PaLo’sfine foodsa new york landmark expands
plus 20 store tours
business strategies for a changing economy
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Specialty Food Magazine display Advertising:Premier Product Visibility in the Industry’s Most-Read ResourceMore than 5,000 new specialty food products are introduced each year.
Specialty Food Marketplace: Three Cost-Conscious Advertising Options Designed to Generate Leads on Any Budget!
•MarketplaceExpress Your four-color logo and up to 20 words of text in a streamlined classified format. Starting at $210 per ad.
•What’sNew,What’sHot! One of our readers’ favorite sections! More space, less competition for your four-color
logo and up to 50 words. Starting at $570. Best value! Reserve your space in a Fancy Food Show issue of What’s New, What’s
Hot! and receive on-site display space when you exhibit at that show!
•MarketplaceDisplay More space, more options, more flexibility. Great way to graduate from What’s New,
What’s Hot! Starting at $815 for 1/6 page.
Advertising Opportunities for Every Budget Fiddler. “We’ve slowed a little due to the
economy, but not drastically. Whether din-
ing in or carrying out, our customers are still
clamoring for corned beef and pastrami piled
high on rye or an egg bun.”
Wittenberg, Wisc.-based Nueske’s
Applewood Smoked Meats is best known
for its multiple-award-winning sliced bacon,
but consumers are appreciating the 75-year-
old manufacturer’s traditional smoking
methods and signature sweet, smoky fla-
vor in its poultry and hams, as well. “Our
smoked meats can add a huge amount of
flavor to a dish or a meal—and you don’t
need a lot of product to do it either,” says
Tanya Nueske, part of the third generation
of the Nueske family to run the business.
“The hams and turkey breast are a great
way to get consistently wonderful flavor
into sandwiches and wraps.”
There is history in the signature fla-
vor, Nueske notes. The company hand-
trims its cuts before bringing them into the
smokehouse and allowing them to soak up
the sweet smoke from Wisconsin-grown
applewood logs. “People don’t need to buy
imports to get something traditionally made;
some companies like ours are still using their
old-world recipes right here in the U.S.,”
she says.
It’s not just at the ballpark where tra-
ditional deli meats are gaining attention.
“Despite the state of our economy, upscale
and super-premium deli meats are thriving,
particularly in the top three proteins: turkey,
ham and beef,” says Kathryn Kingsbury,
spokesperson for the International Dairy
Deli Bakery Association (IDDBA).
Turkey and ham are the top-selling
choices, accounting for 30 percent of deli
meat dollar sales; beef and salami come in
third and fourth place, respectively, accord-
ing to data from Perishables Group, Inc.,
West Dundee, Ill., an independent consult-
ing firm in the fresh food industry.
The Best of Old-Style
Much of the increasing interest is focused on
products that are made using time-honored
production methods to create traditional
flavors. San Diego, Calif., restaurant D.Z.
Akin’s has expanded five times in its 29-year
existence to accommodate “the overwhelm-
ing demand for good hearty deli food,” says
Elan Akin, owner and general manager.
But, he notes, in addition to long-standing
customers, he is seeing a growing number of
newcomers seeking out “something different”
from the standard sandwich shop and chain
sub shop fare of over-processed turkeys and
hams that take little or no preparation.
“Hands down, our most popular deli
meat menu items are the corned beef and
pastrami,” says Akin, noting that the eat-
ery uses premium-quality meats including
Vienna Beef, Hebrew National Products
and Kishka’s Kosher. “Most people are com-
ing to us for a nice, big sandwich, and they
want a specific deli meat. We experiment on
occasion, but for the most part, we like to
keep things the way they’ve been.” So, when
a customer asks for a Reuben, they’re still
going to get thinly sliced corned beef brisket,
Swiss cheese, sauerkraut and Russian dress-
ing on rye bread, grilled on a flat griddle.
“We want to honor our loyal customers, and
invite new customers to experience authentic
Jewish deli fare,” Akin says.
Shapiro’s, Indiana’s proclaimed “grand-
daddy of delis”, with more than 2,000 cus-
tomers dropping in daily at its two locations,
has not seen interest wane in its home-
cooked recipes that have been mastered
over generations. “We are as strong as ever,”
says the restaurant’s general manager Tracy
despite the state of our
economy, upscale and
super-premium deli meats
are thriving, particularly in
the top three proteins: turkey,
ham and beef.
Classic Reuben sandwich
46 SPeCiaLtY FOOd MaGaZiNe specialtyfood.com
JUNe 2009 47
SPeCiAl MArKeTPlACe AdverTiSiNg SeCTioN
To request additional information, go to: www.specialtyfood.com/infolinkTo request additional information, go to: www.specialtyfood.com/infolink
To request additional information, go to: www.specialtyfood.com/infolink
To request additional information, go to: www.specialtyfood.com/infolink
what’s hot!The Art of a delicious gelato Gelato Giuliana, LLC.Gelato Giuliana—a dessert which is not only superb in taste, but contains all natural ingre-dients and 1/3 the fat of traditional ice cream. The smooth, silky texture and density of this gelato comes from the absence of air which is usually whipped into non-authentic
gelato and ice cream. Contact: Gelato Giuliana, LLC., 168 N. Plains
Industrial Rd., Wallingford, CT 06492; 203.269.2200; Fax: 203.294.9495;
[email protected]; www.gelatogiuliana.com.
what’s hot!handmade heritage ShortbreadHeritage ShortbreadCrafted from a generations-old family recipe, moist and flaky, Heritage Shortbread is handmade with the same exceptional natural ingredients, no preservatives, no additives and no trans fat. This delectable Scottish treat is elegant-ly gift boxed in three sizes. Each order includes a red tin loaded with free samples to share. Contact: Mary Highsmith, Heritage Shortbread,
35 Hunter Rd., Ste. F, Hilton Head Island, SC 29926; 843.342.7268; Fax:
888.744.6697; [email protected]; www.heritageshortbread.com.
what’s hot!guindilla Piparrak PeppersScout Marketing LLC (represent-ing Miguel & Valentino)Tangy, sweet yet slightly piquant (with the heat of a banana pep-per), delightful texture, these long, slender green peppers are deli-cious with veggies, as a condiment to beans, dark cooked greens, smoked fish, on their own with olive oil and salt or as a garnish in a Bloody Mary. Contact: Maryl Holley, Miguel & Valentino—Scout Marketing, P.O. Box 1552, Lorton, VA 22199; 301.986.1470/Admin; Fax: 301.986.9277; maryl@miguelvalentino.
com; www.miguelvalentino.com.
what’s hot!Milk Chocolate-Caramel-PecansVictoria’s Catered Traditions...& Popcorn. Our version of the classic turtle. Just one of five combi-nations of our homemade buttery, crunchy and caramel-ly popcorn that we completely drench in European Dark 55% cacao or milk chocolate. We have Original, Cherry - Pistachio, Cranberry - Pecan, Almonds and Homemade Caramel with Pecans. Sells out every time! Contact: Victoria Costa, Victoria’s Catered Traditions, 1240 Eastridge Pl., Manteca, CA 95336;
877.272.5208; Fax: 209.823.8213; [email protected];
www.victoriascateredtraditions.com.
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aBraHaMoFNortHaMEricaSpecialists for Jamon Serrano,
air cured Prosciutto Contadino, smoked Black
Forest & Westphalian Prosciutto and Speck.
973.686.3700; www.abraham-usa.com.
FroNtiErSoUPSAll natural dried soup mixes for simply satisfying meals. Mixes deliver convenience, nutrition and great taste with no added salt. [email protected].
aVENUEZWritiNGSoLUtioNSCrafting the right words for your website, press releases and marketing materials. Just in time for the Show! www.
avenuez.net or [email protected].
arBorHiLLNEW Wine Finishing Sauces. Go online to www.EverythingGrapeandMore.com to view and
order our other specialty food products or call
800.554.2406.
GaViÑacoFFEEroaStErSGaviña is the preferred coffee partner for retailers and entre-preneurs everywhere. Gaviña
Coffee: Grounds for Great Partnership. [email protected].
SUPErcHarGEyoUrSaLESDeb Mazzaferro, Coaching & Consulting for the
Specialty Food Trade,941.359.8599; www.coachmaz.com.
BELGioioSocHEESE,iNc.Consistent Quality, Freshness and Flavor.
Discover our mouthwatering varieties of Fresh
Mozzarella. Discover Belgioioso. 877.863.2123;
itaLiaNFooDSIntroduces Tomato Alfredo Fusilli Microwavable Pasta Express with Italian tomatoes, cream & Parmigiano reggiano - auten-tico! www.italianfoodscorp.com
LarKiNImport case or pallet quantities from Europe!
Weekly LCL consolidation services in Rungis, France
to New York with Larkin: 718.937.2007.cHaMPiGNoNN.a.iNc.
Cambozola Gourmet Cream Cheese: yogurt-based cream cheese and a touch of the ever popular Cambozola.
201.871.7211; www.champignon-usa.com.
JELLyBELLyIntroduces new Sunkist Citrus Mix Jelly Beans. Our latest mix features five deli-cious Sunkist citrus flavored jelly beans. www.jellybelly.com.
NASFT MEMBErS!
Submit your news releases in PDF format to news@
nasft.org for consideration in Specialty Food News.cHocLatiQUEGourmet Product of the Year ‘08; NEW Napa Valley Wine Chocolates
& Holiday flavors, plus sauces/toppings and more.
www.Choclatique.com. Booth 675.
LaPaNZaNELLaAll Natural, Kosher and parve Flatbreads and Crackers. Present
new spicy Fieri Line. New shelf life is 6 months.
[email protected] Cynthia Eisemann at [email protected]
or 646.878.0138.coNroyFooDSBeano’s Mexican & Asian Deli Bistro sauces will allow customers to create one-of-kind Deli
Bistro Style sandwiches at [email protected].
LEStroiSPEtitScocHoNSFirst domestic artisa-nal charcuterie available across the USA. All natural pates, mousses, terrines,
sausages and other charcuterie. [email protected].
rUBScHLaGErBaKiNGFeatures classic
Cocktail breads, Rye-Ola breads made with 100%
rye, European-style breads, and toasted Mini
Chips. www.RubschlagerBaking.com.
cUciNa39Cucina 39 represents a brand of all natural gluten-free 24 oz. jars of marinara and fra diavolo sauces. www.cucina39.com; 703.448.1877.
NiELSEN-MaSSEyVaNiLLaSPurveyors of vanillas and fine flavorings; the first choice of chefs, home
cooks, bakers, and ice cream manufacturers alike.
SoMErDaLEiNt’LThe No.1 British Cheese exporter bringing the best British cheese brands to the USA. +441 (823) 3221 80; www.cheesefrombritain.com.
FooDMatcH,iNc.FoodMatch imports
classic and authentic Mediterranean olives, anti-
pasti, tapenades and oils. Brands include Divina,
Barnier, Dalmatia, Cannone and LaMedina.
PartNErS,ataStEFULcracKErAll natural delicious gourmet crackers, crisp flat bread and granola,
made with only the freshest wholesome ingredients.
Adrianne Hertel, 800.632.7477.
VENUSWaFErS,iNc.Venus’ Deli-catessen brand crackers, breadsticks and flatbreads complement your cheese, meats and salads,
and delight your customers. www.VenusWafers.com.
Abraham of North AmericaSpecialists for Jamon Serrano, air cured Prosciutto Contadino, smoked Black Forest & West-phalian Prosciutto and Speck.
973.686.3700; www.abraham-usa.com.Arbor HillNEW Wine Finishing Sauces. Go
online to www.EverythingGrape-andMore.com to view and order our other specialty food products or call 800.554.2406.BelGioioso Cheese, Inc.Consistent Quality, Freshness and
Flavor. Discover our mouthwa-tering varieties of Fresh Moz-zarella. Discover Belgioioso. 877.863.2123; info@belgioioso.
com.Champignon N.A. Inc.Cambozola Gourmet Cream Cheese: yogurt-based cream cheese and a touch of the ever popular Cambozola. 201.871.7211; www.champignon-
usa.com.ChoclatiqueGourmet Product of the Year ‘08;
NEW Napa Valley Wine Choco-lates & Holiday fl avors, plus sauces/toppings and more. www.
Choclatique.com. Booth 675.Conroy FoodsBeano’s Mexican & Asian Deli Bistro sauces will allow custom-ers to create one-of-kind Deli Bistro Style sandwiches at home.
[email protected] 39Cucina 39 represents a brand of all natural gluten-free 24 oz. jars of marinara and fra diavolo sauces. www.cucina39.com; 703.448.1877.
FoodMatch, Inc.FoodMatch imports classic and authentic Mediterranean olives, antipasti, tapenades and oils. Brands include Divina, Barnier,
Dalmatia, Cannone and [email protected] SoupsAll natural dried soup mixes for
simply satisfying meals. Mixes deliver convenience, nutrition and great taste with no added salt. [email protected]ña Coffee RoastersGaviña is the preferred coffee
partner for retailers and entre-preneurs everywhere. Gaviña Coffee: Grounds for Great Part-nership. [email protected] FoodsTK
Jelly Belly®Introduces new Sunkist® Citrus Mix Jelly Beans. Our latest mix features fi ve delicious Sunkist citrus fl avored jelly beans. www.jellybelly.com.La Panzanella All Natural, Kosher and parve
Flatbreads and Crackers. Present new spicy Fieri Line. New shelf life is 6 months. [email protected]
Import case or palette quanti-ties from Europe! Weekly LCL consolidation services in Rungis, France to New York with Larkin: 718.937.2007.
Les Trois Petits CochonsFirst domestic artisanal charcute-rie available across the USA. All natural pates, mousses, terrines, sausages and other charcuterie. [email protected] VanillasPurveyors of vanillas and fi ne
fl avorings; the fi rst choice of chefs, home cooks, bakers, and ice cream manufacturers alike. [email protected], A Tasteful CrackerAll natural delicious gourmet crackers, crisp fl at bread and gra-
nola, made with only the freshest wholesome ingredients. Adrianne Hertel, 800.632.7477.Rubschlager BakingFeatures classic Cocktail breads,
Rye-Ola breads made with 100% rye, European-style breads, and toasted Mini Chips. www.Rub-schlagerBaking.com.Somerdale Int’lThe No.1 British Cheese exporter
bringing the best British cheese brands to the USA. +441 (823) 3221 80; www.cheesefrombritain.com.Venus Wafers, Inc.Venus’ Deli-catessen brand crack-
ers, breadsticks and fl atbreads complement your cheese, meats and salads, and delight your cus-tomers. VenusWafers.com.WMMB
TKSERVICESAvenue Z Writing SolutionsCrafting the right words for your
website, press releases and mar-keting materials. Just in time for the Show! www.avenuez.net or [email protected].
ProduCTS
ServiCeS
visit the What’s New, What’s hot! showcases
at the Javits Center, Level 2, North Concourse at the Summer Fancy Food Show June28-30.
Better-f
or-you snac
king is better for everyone!
Better-for-you snack crackerswww.venuswafers.com
New!
76 SPeCiaLtY FOOd MaGaZiNe specialtyfood.com
JUNe 2009 77
To request additional information, go to: www.specialtyfood.com/infolink
To request additional information, go to: www.specialtyfood.com/infolink
To request additional information, go to: www.specialtyfood.com/infolinkTo request additional information, go to: www.specialtyfood.com/infolink
SPeCiAl AdverTiSiNg SeCTioN
To request additional information, go to: www.specialtyfood.com/infolink
To request additional information, go to: www.specialtyfood.com/infolink
what’s new
Maddy’s Sweet
ShopFlathau’s Fine Foods
Maddy’s Sweet shop offers
a full line of handmade
shortbread cookies. All
flavors are available in
cartons and a selected
few in tins. Cartons are
also offered in a 36 count
shipper display. Contact:
Flathau’s Fine Foods, 211
Greenwood Pl., Hattiesburg,
MS 39402; 888.263.1299;
Fax: 601.544.2333;
[email protected]; www.flathausfinefoods.com.
what’s new
gourmet Fudge BarsFudge Fatale
Award-winning
line: all natural,
soy & gluten free.
Fudge Fatale
Fudge bars are
not only delicious but are also shelf stable and can withstand temperatures
approaching 90°. Original, Walnut, Peanut Butter & Espresso Fudge.
Dessert sauces are packaged in exquisite decorator wave jars. New
is our 3 oz. Grab N’ Go bars. Contact: Greg M. Bloom, Fudge Fatale,
32422 Alipaz, Ste. G/P.O. Box 962, San Juan Capistrano, CA 92675;
800.809.8298; Fax: 949.240.3086; sales@ fudgefatale.com;
www.fudgefatale.com.
what’s new
Mushrooms &
gourmet Products
oregonMushrooms
Carries fresh and dried mush-
rooms, truffle and mushroom
products, salts, spices and
more. Dedicated to customer
satisfaction. We offer custom
sized retail packs to stores.
Customers range from the at-
home chefs to grocery stores to
restaurants. We maintain high
quality that the other compa-
nies cannot match. Contact:
Oregon Mushrooms, 11489
Red Wing Loop/P.O. Box 1025, Keno, OR 97627; 800.682.0036; Fax:
541.850.2512; [email protected]; www.oregonmushrooms.com.
what’s new
gourmet Sea Salt
CollectionsThe SeaSalt Superstore LLC
Caravel Gourmet proudly
offers one of the most extensive
gourmet salt collections in the
world. Choose from 5 different
natural sea salt collections (Exotic,
Smoked, Bacon, Natural &
Assorted) with 4 different salts in
each multi chambered container.
Bright, attractive display boxes
are available at no charge. Free
shipping. Contact: Scott Mackie,
The SeaSalt Superstore LLC, 10711
Evergreen Way, Ste. A, Everett, WA
98204; 866.999.7258; Fax: 425.353.8148; [email protected];
www.seasaltsuperstore.com.
what’s new
New Foodservice Size
Wing-time,inc.
Same great wing sauces from Wing-
Time in new 1 gallon sizes for the
foodservice industry. Easier to handle,
pour and store than previous 5 gallon
pails. Mild with Parmesan, Medium,
Hot, Garlic with Parmesan and Super
Hot. Gluten-free, sugar-free, all-natural
& preservative-free. 13 oz. bottles
too. Product of U.S.A. Contact: Wing-
Time, Inc., P.O. Box 775003, Steamboat
Springs, CO 80477; 970.871.1198; Fax:
970.871.1215; [email protected];
www.wingtime.com.
natural & organic
Fastachi Cranberry
Nut MixFastachiHand-roasted, hand-mixed,
and hand-packed at the peak
of freshness, flavor enhanced
with only sea salt. A one-of-
a-kind twist that leaves a tart,
salty taste dancing on your
tongue. Its chewy and crunchy
texture of cranberries and nuts
will keep you coming back
for more. Available in snack
and bulk sizes. Contact: Susan
Etyemezian, Fastachi, 598 Mount
Auburn St., Watertown, MA
02472; 800.466.3022; Fax:
617.924.8844; wholesale@
fastachi.com; www.fastachi.com.
aPRiL 2009 49New 1/6 page ad size!
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iSSue order due ArT due ShoW CoverAge FeATureS ANd highlighTS
January/February 11/24/2009 12/2/2009 Winter Fancy Food Show issue• Building Your Business Through Social Media • Foods in Focus: Cutting-Edge Condiments• Cheese Focus: Pricing Strategies• Candy Counter: Year-Long Holiday Merchandising Guide• Natural Selections: New Consumer Movements: Glocalization and More• Buyers’ Picks: New Hot Beverages• Brand Spotlight• Category Spotlight: The Upgrading of Chilean Wine• Cuisine Spotlight: Canadian Food Trends•
March 1/25/2010 2/1/2010 Natural Products Expo West Bonus Distribution• International Home and Housewares Show • Bonus Distribution
Gluten-Free: The New Staple • Foods in Focus: Foods of New Zealand• Natural Selections: What is Biodynamic?• Buyers’ Picks: Organic Beverages•
April 2/22/2010 3/1/2010 State of the Specialty Food Industry 2010 • Foods in Focus: 5 New Flavor Trends in Summer Sauces• Cheese Focus: Brie: Interpretations from Around the World • Buyers’ Picks: Picnic Products•
May 3/25/2010 4/1/2010 Bouncing Back From a Crisis• Foods in Focus: Artisan Beer• Candy Counter: Functional Candies• Buyers’ Picks: Chips and Salsas•
June 4/28/2010 5/4/2010 Summer Fancy Food Show Preview• International Dairy-Deli-Bakery Show • Bonus Distribution
Outstanding Retailers of 2010• Foods in Focus: U.S. Regional Sandwiches • Cheese Focus: Today’s Flavored Cheeses• Buyers’ Picks: Indian Foods•
July/August 5/25/2010 6/1/2010 Summer Fancy Food Show issue• Increasing Your Sales Ring • Foods in Focus: Kid’s Corner: Specialty Baby and Toddler Food• Cheese Focus: New Exports from Europe• Candy Counter: Alcohol-based Candies• Natural Selections: Taking a Conventional Farm to Organic • Buyers’ Picks: Nut Butter Products • Brand Spotlight• Cuisine Spotlight: French Cuisine in America Today• Category Spotlight: Hummus•
September 7/28/2010 8/3/2010 Natural Products Expo East• SIAL Paris Bonus Distribution•
2010 sofi™ Gold Winners• Foods in Focus: What’s New in Holiday Cookies• Natural Selections: Natural/Organic Center Store • Candy Counter: New Flavor Trends • Buyers’ Picks: What’s Hot in Holiday Gift Baskets•
october 8/23/2010 8/31/2010 Today’s Specialty Food Consumer 2010• Foods in Focus: Trends in Frozen Desserts• Cheese Focus: Cheesemonger Profile• Buyers’ Picks: Lunch Box Snacks•
November/ december
9/28/2010 10/4/2010 2009 Winter Fancy Food Show Preview• Not Business As Usual: Going Against Convention• Philanthropic Awards • Foods in Focus: Foods of Portugal• Buyers’ Picks: Superbowl Snacking • Brand Spotlight•
2010 Planning Calendar
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www.specialtyfoodmedia.com6
Specialtyfood.com at a glance:• The most-visited site in the industry with 185,000 visits and 1.3
million page views per month.• Your BEST Connections: Exposure to thousands of visitors with
rotating banners – prices start at $455 for Specialty Food Magazine advertisers.
• The hub of the specialty food industry with the most comprehensive searchable product database in the trade.
• 80 percent of all Fancy Food Show registrants visit the site to register for the Shows!
Specialtyfood.com The Most-Visited Site in the Industry
Specialty Food News Daily Online News to 53,000 Subscribers
Redesigned and updated in Winter 2009BoNuS BuY!
30% discount for Specialty Food Magazine advertisers
The Trade’s Leading Online Platforms
Specialty Food News at a glance:• The most popular newsletter in the industry, delivered to 53,000
subscribers daily! • Maximum online visibility to the industry’s most influential buyers... Hottest trends and most up-to-date statistics in the trade.• Your BEST Connections: Reach 53,000 subscribers in one day for
as little as $196.
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Fast Facts from the 2009 Summer Show:• 85% of all Show attendees either authorize or recommend purchasing decisions • 50% of buyers placed orders at the Show
• 90% said the Show helps them monitor the latest trends and stay up to date • 89% said the Show helped them create new business contacts/relationships
Your BeST Connections: Stand out to Fancy Food Show attendees for as little as $100!
Get the Most out of Your Fancy Food Show Investment
The Fancy Food Show directory
Draw buyers to your booth by advertising in • the definitive on-site resource.Larger, 8-1/8 x 10-7/8 format is easier to • use with a larger exhibit floor map and expanded product and brand indexes.Specialty Food Magazine• advertisers receive a 10% discount on advertising in the Directory.Order deadline for • Winter: November 23, 2009 (Materials Due: December 4, 2009); Summer: May 10, 2010 (Materials Due: May 19, 2010)
Specialty Food Magazine
Aggressive Bonus Distribution at the Fancy • Food Shows in the January/February (Winter) and July/August (Summer) issues.See pages 3-4 for details.•
Specialty Food News Show daily edition
Promote your products in this daily update • of product picks and announcements from the Fancy Food Shows.Sent to more than 53,000 subscribers.• Published daily starting the week before • each Show and ending on the last day. Rates on page 9.•
What’s New, What’s hot! Showcases
Catch buyers’ eyes with this targeted • showcase. It’s the only area of the Show organized by category.Choose to display products among three • categories: What’s New, Natural & Organic Foods and Gift & Holiday.
M A G A Z I N E ®PRODUCTS • TRENDS • BUSINESS INSIGHTS M A G A N E ®
SPECIALTY FOODwww.specialtyfood.com
JUNE 2009
Trendy Deli Meats • Premium Alpine Cheeses • Money-Saving Service Strategies
THE MARKET & MORE
STRAUB’S MARKETS
TASTE UNLIMITED®
TONY CAPUTO’S MARKET & DELI
WOODSTOCK FARMERS’ MARKET
SFM_Cover6_09.indd COV1 5/11/09 3:30:04 PM
991991991991999199199199
EXH
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54TH SUMMER FANCY FOOD SHOW®
JUNE 29-JULY 1, 2008 • NEW YORK CITY
Owned and Produced by The National Association for the Specialty Food Trade, Inc.
OFFICIAL SHOW DIRECTORY
CATEG
ORY
fancyfoodshows.com
connecting youwith a world of
food & fresh ideas
S08_DirCOVER.indd 991 6/5/08 1:59:38 PM
www.specialtyfoodmedia.com8
1x 4x 6x 9x
Full page $4880 $4152 $3904 $3664
2/3 page 3904 3320 3120 2928
1/2 page 3416 2904 2736 2568
1/3 page 2440 2080 1952 1832
1/4 page 1952 1664 1560 1464
Outside Back Cover 4168
Other preferred positions 3848
1x 4x 6x 9x
Full page $6100 $5190 $4880 $4580
2/3 page 4880 4150 3900 3660
1/2 page 4270 3630 3420 3210
1/3 page 3050 2600 2440 2290
1/4 page 2440 2080 1950 1830
Outside Back Cover 5210
Other preferred positions 4810
2010 Rate Cards
1x 4x 6x 9x
1/2 page 2440 2074 1952 1830
1/3 page 1625 1381 1300 1219
1/4 page 1220 1037 976 915
1/6 page 815 693 652 611
1x 4x 6x 9x
1/2 page 2928 2488 2342 2196
1/3 page 1950 1657 1560 1463
1/4 page 1464 1244 1171 1098
1/6 page 978 832 782 733
Display Advertising
Marketplace Display Advertising Marketplace/What’s New, What’s Hot! Advertising
Specialty Food Magazine
1x 4x 6x 9x
Listing 570 480 450 410
Display Advertising
DISCOUNTED NASFT MEMBER RATES (NET)
What’s New, What’s Hot!
1x 4x 6x 9x
Listing 210 180 160 150
Marketplace Express
NON-MEMBER RATES (NET)
1x 4x 6x 9x
Listing 252 216 192 180
Marketplace Express
All rates are per insertion and net of 15% agency discount
1x 4x 6x 9x
Listing N/A N/A N/A N/A
What’s New, What’s Hot!
All rates are per insertion and net of 15% agency discount
9
SPECIALTY FOOD NEWS RATESSpecialty Food Magazine• advertisers receive a 30% discount on advertising on Specialty Food News
Non-member NASFT Member
Non-Advertiser SFM Advertiser Non-Advertiser SFM Advertiser
1 day $350 $245 $280 $196
1 week 1,400 980 1,120 784
1 month 4,550 3,185 3,640 2,548
3 months 11,550 8,085 9,240 6,468
6 months 18,900 13,230 15,120 10,584
1 year 29,400 20,580 23,520 16,464
Show Daily 2,450 1,715 1,960 1,372
SPECIALTYFOOD.COM BANNER POOL RATESBanners rotate in a random pool giving all advertisers equal exposure.•
Specialty Food Magazine• advertisers receive a 30% discount on advertising on specialtyfood.com.
Non-member NASFT Member
Non-Advertiser SFM Advertiser Non-Advertiser SFM Advertiser
1 Month Rate $1,405 $984 $1,125 $788
3 Month Rate 1,125 788 900 630
6 Month Rate 900 630 720 504
12 Month Rate 810 567 650 455
Non-Advertiser Specialty Food Magazine Advertisers
Full page $2250 $2025
2/3 page 1912 1721
1/2 page 1760 1584
1/3 page 1385 1247
1/4 page 1247 1122
Cover 2 2700 2430
Cover 3 2700 2430
Cover 4 3005 2705
Enhanced Listing enlarged listing on highlighted
background
100 100
Insert 4x6 printed by advertiser 3705 3335
Bellyband printed by NASFT 5545 4991
The FANCY Food ShoW oPPorTuNiTieSFaNcyFooDSHoWDirEctory
Draw buyers to your booth by advertising in this invaluable on-site • resource.Large, 8-1/8 x 10-7/8 format is easy to use with a large exhibit • floor map and expanded product and brand indexes.Specialty Food Magazine• advertisers receive a 10% discount on advertising in the Directory.
oN-SitEWHat’SNEW,WHat’SHot!SHoWcaSES
half-shelfwith one sales
leads ID#
full-shelfwith one sales
leads ID#
full-case8 spaces, one sales leads ID#
Display showcase space only at the Fancy Food Show
$220 $440 $1,760
All rates are net of agency discount
All rates are net of agency discount
All rates are net of agency discount
All rates are net of agency discount
ALL RATES ARE PER MONTH
www.specialtyfoodmedia.com
Specialty Food Magazine and official Show directory Specifications
Trim size for all publications: 8-1⁄8” x 10-7⁄8” (206 mm x 276 mm)• Printing process: Web offset• Binding: Perfect bind•
Page dimensionsLive Area/Safety: 7" x 10"• (178 mm x 254 mm) Keep all text and key images within these dimensions.Trim Size: 8-1⁄8" x 10-7⁄8"• (206 mm x 276 mm)Bleed Size: 8-3⁄8” x 11-1⁄8"• (213 mm x 283 mm) Includes the required 1⁄8” bleed allowance on each side.
electronic File requirementsPDF files (particularly PDF/X-1a type) are preferred. When creating a PDF/X-1a file, a postscript document should be generated from the native application file prior to preparation. To review how to create a proper PDF/X-1a file, visit: www.adobe.com/designcenter/acrobat/articles/acr8ap_pdfx_02.html or www.prepressure.com/pdf/basics. If you are unable to provide a PDF, we can accept Macintosh files created in Adobe Illustrator, Photoshop or InDesign. No oTher ProgrAMS Are ACCePTed. We cannot accept files created in Microsoft Word, excel, Powerpoint, Corel draw, Publisher.
The advertisement file should be the correct final size and include clear indications of trim lines and registration marks. Please set trim and registration marks to the outside of the document. As a back-up (optional), you may also include the working files, graphics and all fonts that are used in a stuffed (compressed) folder.
Prior to creating the PDF, the following details must be checked:Images must be a minimum resolution of 300 dpi. • Photos downloaded from the Internet are lo-res and NOT accept-able for print. The quality and clarity prohibit us from publishing photos taken from web sites.All colors must be converted to CMYK. We cannot print RGB • colors. Pantone colors must be converted to process.Do not embed color profiles; our preflight software will void them.• Trapping settings must be correct to avoid overprinting and type • re-flow.
Color ProofsTo ensure accurate color reproduction, the ad file should be accompanied by or followed-up with a press-quality color proof.
Valid color proofs include MatchPrints, Fujiproof, or digital proofs such as an Epson or Iris. Laser, ink-jet or color copy proofs are not acceptable for press reproduction. If a valid proof is not provided, the publisher of Specialty Food Magazine assumes no responsibility for color and content of the final print product.
how to Submit display Advertising Materials
Upload your final ad file to our FtP site (preferred method): http://www.sendspace.com/business-dropbox/1apn3y Follow all instructions on the site to ensure that your ad is sent and we receive timely notification of posting.
Or send your final PDF via e-mail (maximum of 1 megabyte for transmission) to: [email protected]
Or burn your final PDF and support files to CD/DVD, label and ship with a color proof to:
Phyllis Jefferson, Production Director NASFT136 Madison Ave, 12th Floor New York, NY 10016 646.878.0112
inserts Size, folding and content approval of inserts is required prior to acceptance to ensure run ability. Inserts must be printed to publisher’s specifications. Contact your Specialty Food Magazine advertising representative or the production department for more information.
Specialty Food News Banner Specificationsdimensions: 420 pixels wide x 60 pixels high. Materials: .gif or .jpg files accepted. Please provide link for banner. Sorry, no animated banners allowed. Contact your sales representative for information on text banners. Send banner file and instructions via e-mail to: [email protected]
Specialtyfood.com Banner Specificationsdimensions: 135 pixels wide x 100 pixels high. Materials: .gif or .jpg files accepted. Please provide link for banner. Sorry, no animated banners allowed. Contact your sales representative for information on text banners.Send banner file and instructions via e-mail to: [email protected]
2010 Specifications
Full page trim 8-1⁄8” x 10-7⁄8” (8.125” x 10.875”) 206 mm x 276 mm
2/3 page4-9⁄16” x 10”(4.563" x 10") 116 mm x 254 mm
1/2 page vert.3-3⁄8” x 10” (3.375" x 10") 86 mm x 254 mm
1/2 page horiz.7” x 4-7⁄8” (7" x 4.875") 178 mm x 124 mm
1/2 page island4-9⁄16” x 7-1⁄2” (4.563" x 7.50") 116 mm x 191 mm
1/3 page square4-9⁄16” x 4-7⁄8” (4.563" x 4.875”) 116 mm x 124 mm
1/3 page vert.2-3⁄16” x 10” (2.188" x 10") 56 mm x 254 mm
1/4 page3-3⁄8” x 4-7⁄8” (3.375" x 4.875”) 86 mm x 124 mm
Sizes below are shown as fractions, decimals and metric.Updated February 15, 2010
www.specialtyfoodmedia.com11
Terms, Conditions and Important Information about Advertising
Although a variety of factors determine ad positioning, most advertising placement is based on ad size and frequency (the number of insertions contracted within a 12-month period). Covers and preferred positions are sold on a first-come, first-served, non-cancelable basis.
Cancellation for all other advertising must be made in writing prior to the applicable published space reservation closing dates. The full ad price will be charged for any cancellations made after the published closing date.
All advertising is subject to 30-day terms from date of invoice unless pre-paid by check or credit card. Agency and member discounts may be voided if payment is not received within 30 days. Contract advertisers will be short-rated to the appropriate rate if the number of ads upon which the rate was based is not placed within the 12-month period beginning with the month of the first contracted insertion.
The Publisher will assume responsibility for errors caused by the printing or production process if your ad is significantly different from the furnished, valid proof. The Publisher will issue a make-good insertion accordingly. The Publisher assumes no responsibility for the content of advertising.
Opinions stated in advertising are solely those of the advertiser. The Publisher reserves the right to reject any advertisement.
The advertiser agrees to indemnify and protect the Publisher from any claims resulting from the advertiser’s unauthorized use of any name, pho-tograph, illustration or text protected by copyright or registered trademark. If the Publisher determines that an advertisement simulates editorial content, it must carry the word ADVERTISEMENT at the top in a minimum of 10-point type.
The Publisher is not liable for delays in delivery and/or non-delivery in the event of an Act of God, action by any governmental or quasi-governmental agency, fire, flood, insurrection, riot, explosion, embargo, strikes, whether legal or illegal, material or labor shortage, transportation interruption of any kind, work slow-down, or any condition beyond the control of Specialty Food Media affecting production or delivery in any manner.
Reproduction materials (original photos, art, color separations, etc.) will be returned following publication only to those advertisers who request it in writing. Such materials are held at Publisher for six months following each issue, after which they are discarded.
AdvertisingMatt Thomas Publisher 646.878.0174 [email protected]
display & Banner Ad MaterialsPhyllis JeffersonProduction [email protected]
Marketplace/What's New, What's hot!/enhanced listings Cynthia Eisemann Media Services646.878.0138 [email protected]
Advertising Contacts
M A G A Z I N E ®PRODUCTS • TRENDS • BUSINESS INSIGHTS M A G A N E ®
SPECIALTY FOODwww.specialtyfood.com
OCTOBER 2009
Best-Selling Asian Foods • New Pasta Trends • Sampling’s Long-Term Benefi ts
SPECIALTY FOODCONSUMER
THE MANY FACES OF TODAY’SANNUAL REPORT 2009
SFM_CoverFinal.indd COV1 9/9/09 9:59:42 AM
m a g a z i n e ®Products • TRENDS • BUSINESS INSIGHTS
specialty foodwww.specialtyfood.com
JuLY/august 2009
TrendspoTTing: holiday candies, premium boxed wines, latin american desserts
the pros and cons of organic deli
RetaileR pRofile:
di PaLo’sfine foodsa new york landmark expands
plus 20 store tours
business strategies for a changing economy
www.specialtyfoodmedia.com
National Association for the Specialty Food Trade, Inc.
Tel: 212.482.6440; Fax: 212.482.6459
www.specialtyfoodmedia.com