Bakery Media Guide Everything you need to stimulate sales, differentiate brands and compete for share.

Transcription

1 Bakery Media Guide 2011 Everything you need to stimulate sales, differentiate brands and compete for share.

2 publications audience The Baker s Magazine Created to serve retail, foodservice and intermediate wholesale bakery businesses, Baking Buyer deals with issues affecting business owners who bake on premise. Every issue profiles store operations. Regular departments and how-to columns on decorating, bread-making and specialty production offer the latest in production, techniques and industry trends. Equipment, ingredients and labor-saving products also are showcased. Total Qualified Circulation: 18,024 Source: BPA, June 2010 Audience includes retail bakery, intermediate wholesale, bakery café, specialty and distributors. Publishes 10 issues per year Insight for bakery, deli and foodservice Each issue of instore Buyer offers detailed business analysis and consumer insights that help executives in supermarket bakery, deli and foodservice make more informed decisions. Regular features include exclusive instore product category research, consumer trends analysis, new product development and effective merchandising strategies. Total Qualified Circulation: 12,250 Source: BPA, June 2010 Audience includes supermarket/ club store bakery, deli and foodservice corporate executives, directors, vice-presidents, Category managers, general managers and headquarter managers, buyers, merchandisers and department managers Publishes 9 issues per year Hispanic Baking Quarterly Panadería is designed to provide trends, ideas and expertise to the fastest growing segment in North American baking. The magazine is an ideal way to tell North America s Latino bakers about your company s products and services. There are 46 Million Hispanics in USA with $980 Billion in purchasing power. Total Circulation: 12,835 Audience includes Hispanic owned and operated panaderías, grocery stores, retail and intermediate wholesale operations. Publishes 4 times per year

3 readership On-premise bakers prefer Baking Buyer... Most Helpful Most Useful Information Most Credible Editorials Baking Buyer 52% 53% 55% 47% Modern Baking 34% 30% 23% 39% No Response 14% 17% 22% 14% Best Ideas Source: Baxter Research Corporation, May 2009, Base = 238 Supermarket bakery executives and managers pick instore Buyer... Magazines used to gather industry related information instore Buyer 88% Modern Baking 58% Supermarket News 44% Progressive Grocer 46% Grocery Headquarters 15% Source: Baxter Research Corporation, May 2010, Base = 300 Panadería generates action... Visited an advertiser s website? 40% Discussed an ad with someone else in your company? 26% Recommended the purchase of products or services? 12% Referred an ad to someone else in the business by passing along a tear sheet, photocopy or actual issue? 21% Sought additional information about products or services from someone within the company? 13% Bought products or services advertised? 16% Source: Publisher s own data

4 new media analytics Leaderboard (728x90) Banner (468x60) Medium Rectangle (300x250) Small Rectangle (300x100) BakingBuyer.com is our most vibrant community for advertisers seeking new media opportunities to reach on-premise bakers. More than 37,400 absolute unique visitors have come to BakingBuyer.com so far this year (Jan-Sept, 2010) to find the latest news, small business information, bakery production and finishing techniques, trouble shooting, best products and equipment and digital editions of Baking Buyer magazines. Monthly* Visits 8,366 Page Views 16,071 Pgs per visit 1.92 % change 10.21% Source: Google Analytics Leaderboard (728x90) Banner (468x60) Medium Rectangle (300x250) InStoreBuyer.com serves informational needs of supermarket bakery, deli and foodservice professionals. Content emphasizes news as it happens, sales data and analysis on consumer trends. InStoreBuyer.com has a robust offering of new, interactive media such as merchandising galleries, videos and feature articles from InStoreBuyer magazines. Monthly* Visits 2,629 Page Views 6,113 Pgs per visit 2.33 % change % Small Rectangle (300x100) Source: Google Analytics Leaderboard (728x90) The Baking Channel is web tv with ongoing programming for bakers and baking executives in retail, foodservice and instore baking. Each week new episodes are unspooled on a variety of shows including Discovering America s Bakeries, Baker s Workbench and the Busy Baker. Content is released to as many as 35,000 subscribers through enewsletters. For advertisers looking to reach and engage customers, this is it! Total Video Plays 94,200 Average time per view 5.24 minutes Jan - Oct 2010 Source: Publisher own data *September 14 - October 14

5 ad options/rates specs Run-of-Site Online Rates Leaderboard: Medium Rec: Small Rec: Banner: $1,500/month $1,700/month $800/month $1,000/month Ad delivery instructions online ads as an attachment to: sosland.com. Materials must be received one week before the start or change of the campaign to ensure trafficking on the start/change date. A working click-through URL must be submitted with every ad. Resolution: 72 dpi File Size Limit: 50k Format: JPEG, GIF, animated GIF, Internal Redirect, Flash SWF and Expandable Banners (call for special rates & details) Run-of-Site Online Rates Leaderboard: Medium Rec: Small Rec: Banner: $1,500/month $1,700/month $800/month $1,000/month 1) Sponsorship/Discovering America s Bakeries Leaderboard on Video Page Leaderboard on enewsletter sponsorship Pre-roll supplied Cost: $3000 per weekly show 2) Sponsorship/Baker s Workbench Leaderboard on Video Page Leaderboard on enewsletter sponsorship Video Production with advertiser s baking tech Cost: $7000 for 24, 2-3 min clips Pre-roll supplied Cost: $1800 per show (two clips per show) 3) Custom shows available for bid upon request Flash Requirements The click-through URL should NOT be embedded in a flash creative because clicks cannot be counted if the URL is in the.swf file. Customer may be billed for alterations made to online ads. Clicks on Flash ads can only be tracked with the proper clicktag code included in the initial design: clicktag Coding Instructions 1. In the timeline, add a new layer. This must be the top layer. 2. Select that layer with the Selection tool. 3. Choose the Rectangle tool and create a box covering the entire artwork area. 4. Make the rectangle transparent: Click on the paint bucket icon to open the swatch palette. Under Alpha, type Convert the rectangle into a Button symbol: Under Modify, select Convert to Symbol. Under Type, select Button. 6. Open the actions palette and select: Global Functions Browser/Network geturl. This will open the script assist window. Assign the following actions: URL: clicktag (also check the Expression box to the right) Window: _blank Variables: Don t send Your script window should look exactly like this: on (release) { geturl(clicktag, _blank ); }

6 2011 print editorial calendars John Sonderegger, Troy Ashby, Phone Fax Issue Date: 15th of month Closing Date: First Friday of preceding month January March April May June Feature Social Networking Signature Products Family Business Local Sourcing Catering Opportunities Feature Bakery of month Bakery of month Bakery of month Bakery of month Bakery of month Bakery Business Tips Teaching classes Promotions Expansion Community involvement Production scheduling Breads & Baking Scoring and shaping Artisan breads Mix times Slider buns Oven troubleshooting Bread Baker Profile Baker personality Baker personality Baker personality Baker personality Baker personality Cakes & Decorating Design inspirations Graduation cakes Extreme cakes Scrap cake ideas Creative cookies Chocolate Hot chocolate Chocolate molds Chocolate in pastries Chocolate mousse Healthful chocolates New Product releases Cakes, Decorations Muffins, brownies Bagels All Things Baking show issue Cookies, breakfast items Donuts, Danish Equipment Trends Decorating Equipment Washers, Sanitation Mixers and sheeters Rounders and dividers Fryers, Donut equip Foodservice Gourmet sandwiches Sourcing bread for sandwiches Pizza Grilling opportunities Box lunches Beverages Beverage syrups Custom coffee blends Smoothies Flavored coffee pairings Fresh juice ideas Consumers New Year's resolutions Graduation planner Online ordering newsletters Purchasing trends Baker's Dozen 13 Questions 13 Questions 13 Questions 13 Questions 13 Questions Feature July August September October November Food and Fashion Bakers on TV Regulatory Affairs Feature Bakery of month Bakery of month Bakery of month Bakery Business Tips Staff incentives Wholesaling Hours of operation Breads & Baking Special Issue: Variety Breads Whole grain breads Fermentation Bread Baker Profile Redbook Baker personality Baker personality Baker personality Comprehensive Cakes & Decorating Special Issue: guide to Baby cakes/minis Whimsical cakes Cupcakes Basics of Baking wholesalers, Baking applications for Production handbook Chocolate finishing Chocolate Statistics and Chocolate ganache chocolate with formulas, touches product trends, New Product releases technical support and including 2010 Pastries Breads, Rolls Pies, Cheesecakes troubleshooting top 10 suppliers Freezers, Equipment Trends in major bakery Depositors, Slicers Ovens, proofers refrigeration product categories. Foodservice To-go lunches Menu education Sandwich breads Beverages Specialty tea Frozen beverages Coffee promotions Consumers Back to School Loyalty programs Holiday planner Baker's Dozen 13 Questions 13 Questions 13 Questions

7 Cover Story March June September November Creating Signature Cakes Product Development Ideas Sales & Merchandising Strategies Customer Service Tips Bread & Baking Sweet Breads Shaped Breads Sandwich Breads Specialty Breads Cakes & Decorating Graduations Birthdays Special Occasions Holidays Consumer Perspective Purchasing Habits Demographic Trends Back to School New Products Profiles East West North South Seasonal Merchandising Calendar Calendar Calendar Calendar Calendar Hispanic Baked Goods Formulae Formulae Formulae Formulae Formulae Featured Products Products Products Products Products February March April May IDDBA/ Fancy Food show issue Feature Economic Forecast Dine-in Instores Groupon/Mobile Aps Consumer Insight Feature Instore Profile Instore Profile Instore Profile Instore Profile Front-line News Industry news Industry news Industry news Industry news Foodservice Retailing Take and bake pizza Italian foods Appetizers Fried chicken Baking & Decorating Single serve desserts Graduation cakes Finishing tips Gourmet cookies Equipment & Technology Combi ovens Washers & Sanitation Bakery Development Specialty desserts Cakes Bagels Cookies Deli Development Deli sides Sandwiches Pizza Prepared foods Food Safety/Packaging Sanitation Takeout packaging Bakery Product releases Sweet goods & pastries Cakes & decorating Bagels, scones Cookies Deli Product releases Deli meats, soups Meats, cheeses, wraps Pizza, hot snacks Deli salads, dressings Cheese Corner Flavored cheeses Soft cheeses Cooking with cheese Pairing primer Cheese Variety Spotlight Chedder Brie Mozzarella Swiss Health & Nutrition Ingredient education Food Guide Pyramid Grains & fiber Staff dieticians July August September October December Feature Charitable cause Employee training/ Sustainability marketing retention Feature Front-line News Foodservice Retailing Special Issue: Bakery/Deli Toolkit New Product Instore Profile Industry news Asian foods Instore Profile Industry news Deli platters Instore Profile Industry news Hispanic foods Baking & Decorating Showcase Fall wedding cakes Whole grains Breakfast sandwiches and Seasonal Equipment & Technology Merchandising Fryers Slicers and scales Bakery Development Guide Muffins Breads Donuts Deli Development Deli prepared chicken Deli salads Deli meats Food Safety/Packaging Recyclable options Bakery Product releases Bakery products Breads and rolls Donuts, Danish Deli Product releases Deli products Entrees, salsas, dips Chicken, side dishes Cheese Corner Imported cheeses Local cheeses Cheese Variety Spotlight Parmesan Specialty Varieties Provolone Health & Nutrition Nutritional info availability Fitness lifestyles Portion control Awards Issue: Top 25 Instore Bakery/Deli Profiles 2011 Bakery Operator of the Year 2011 Deli Operator of the Year

8 print rates & specs Ad Rates 1X 6X 12X 18X Black & White spread $7,513 $6,639 $6,838 $6,016 page 4,150 3,798 3,342 3,039 1/2 page 2,429 2,211 1,834 1,667 1/3 page 2,104 1,862 1,545 1,396 1/4 page 1,704 1,547 1,283 1,166 Matched & Four Color spread $9,767 $9,093 $8,267 $7,514 page 5,279 4,912 4,471 4,166 1/2 page 3,369 3,062 2,543 2,319 1/3 page 2,980 2,673 2,158 1,937 1/4 page 2,580 2,348 1,948 1,772 Cover Positions require a 20% premium above the earned frequency rate. Classifieds (per inch) $150 $133 $117 $100 Product Showcase $600 $550 $450 $400 Contact: Lily O Kane Ph:(630) Lokane@Sosland.com for Classified/Product Showcase information Mechanical Requirements (all publications) PRINTING AND BINDING: Printed Offset, Perfect Binding PUBLICATION TRIM SIZE: 8.75 x LINE SCREEN: 150 line required 4-COLOR SPECIFICATIONS: Density: Total density of all color combined in any one area should not exceed 300%. Only one solid color should be used in any one area. COLORS AVAILABLE: Publication prints standard 4-color process. Metallic and PMS colors are printed at additional cost. At publisher s discretion, PMS colors may be manufactured from process. COMPOSITION BY PUBLISHER: Publisher will compose advertisements and make corrections or alterations at advertiser s request. The advertiser will be billed a minimal production charge (publisher s cost + 15%). Proofs will be provided upon request to the advertiser if production deadlines are met. MATERIAL REQUIRED: Ads should be submitted in a digital format. PDF X-1a, Native InDesign, Quark, Illustrator and PhotoShop documents are accepted for both PC and MAC. All materials must be accompanied by a Kodak Approval or equivalent color proof and Media Output Request Form. Graphic images resolution should be at least 300 dpi and converted to CMYK, minimum 150 line screen. Bitmap image resolution must be 1200 dpi. PREFERRED MEDIA: CD or FTP Files submitted via FTP require a PDF for proofing. (plus Kodak Approval or equivalent, as previously mentioned) MAC files must be compressed, using Stuffit Software. PDF X-1a files can be ed to preflight@sosland.com. For additional information, please contact the PreFlight Department. FTP Site Information: Contact preflight department at preflight@ sosland.com for password and submission information. BLEED OR OVERSIZED ADVERTISEMENTS: Acceptable in ads 1/2 page and larger. Dimensions for bleed ads other than those listed above available on request. Full page and spread: All ads must extend 1/8 beyond the trim marks. Note: Vital advertising material matter should be kept at least 3/8 away from binding and trimming edges. Bleed ads will trim 1/8 from all sides. Keep bleed area free of crop and register marks. Advertisers will be billed for alterations or design services requested to any digital ad. Mechanical Specs Standard with Bleed Trim Size (Non Bleed) spread 16 x x x full page 7.25 x x x /2 horizontal 7.25 x x x /2 vertical 3.5 x x x /2 island x x x 8 1/3 horizontal 7.25 x x x /3 vertical 2 x x x /4 vertical 3.5 x Product Showcase Red Book Trim Size 3.25 x x Contact sales representative for fractional specifications or visit us on line at bakingbuyer.com print rates & specs Ad Rates Spread...$4,532 Page...$2,565 ½ page...$1,512 1/3 page...$1,200 Advertising Translation Services... $50 Mechanical Specs Live area should be held 3/8 from trim Magazine Trim Size: 8.75 x Standard Trim Size with Bleed (Non Bleed) spread 16 x x x 11 full page 7.25 x x x 11 1/2 horizontal 6.75 x x x 5.5 1/2 vertical 3.25 x x x 11 1/2 island x x x /3 horizontal 7.25 x x x /3 vertical 2 x x x Product 3.25 x 2.75 Showcase Contact John Sonderegger, jsonderegger@sosland.com Troy Ashby, tashby@sosland.com Phone Fax Sosland Publishing Company 4800 Main Street, Suite 100 Kansas City, Missouri 64112