PRINT WEB VIDEO SOCIAL

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2 PMQ has never been more connected to our audience than we are today. The growth, the interaction and sense of community... has never been stronger. Steve Green, PMQ Publisher PRINT WEB VIDEO SOCIAL 43,000+ Pizza industry insiders subscribe to PMQ Pizza Magazine 45,350 Unique visitors per month 23,000 E-newsletter subscribers 40,000+ Average video views per month across all platforms 43,140 Fans and followers across all platforms for PMQ and PizzaTV CONTACT US FOR A CUSTOM QUOTE Linda Green (662) ext. 121 linda@pmq.com Tom Boyles (662) ext. 122 tom@pmq.com 2

3 FULL PAGE AD HALF PAGE AD FULL, HALF AND QUARTER PAGE ADS IN THE BULLETIN BOARD SECTION THE PIZZA EXCHANGE BULLETIN BOARD Now available, from the creator of the BEST PIZZA LINER in the World, our Bakeable Trays & Delivery Bags! IZ Z A IS W O R T H UR P I T! Pizza Liner YO Allows you to handle pizza with ease. Eliminates the cardboard taste. Absorbs grease and allows moisture to escape. Ensures a crisper crust every time. Keeps pizza degrees warmer upon delivery. Pizza Bags Bakeable Tray With Revolutionary ADVANCED BAKE TECHNOLOGY! Prevents oven drips & spills. Patented bi-directional bumps allow for air flow & moisture release resulting in even baking. Eliminates soggy crust centers. Unsurpassed quality, durability, workmanship & performance! 3 wide Velcro strips for secure closure everytime. 600 denier heavy duty stain resistant imitation nylon. 210 PU coated lining ~ won t crack or peel! PerfectCrust.com QUARTER PAGE AD 3.3x4.875_PMQ_Ad_QtPg_ indd 1 4/4/14 8:23 AM PRINT MAGAZINE ADS PMQ publishes 43,000+ issues 10 times per year, with double issues in Jan/Feb and June/July Can t be tied back Opens with under 1 lb of pressure Longer lasting and easier to walk through than strip doors Extend compressor life through better temperature control Won t drag over carried items Doesn t stick together like strips, moisture resistant Custom made to your specifications or available in stock sizes Double door configuration SPECIFICALLY MADE FOR WALK-IN COOLERS AND FREEZERS Clear Vu Doors are the best doors on the market for cooler or freezer applications. Employees love the easy access. The auto-closing feature keeps cold in, and saves you money! CALL OR FRED SCHANK 92 PMQ Pizza Magazine The Pizza Industry s Business Monthly ext.120 FSworldmfg@yahoo.com THE PIZZA EXCHANGE: PIZZA INDUSTRY RESOURCE GUIDE 1 INCH RESOURCE GUIDE AD TEXT LISTING 2 INCH RESOURCE GUIDE AD 3

4 COVER TIP FRONT COVER TIP BACK PRINT SPECIALTY PROJECTS POLY BAG FRONT PMQ circulation is BPA (Business Publications of America) certified BIND-IN OR BLOW-IN INSERTS POLY BAG BACK 4

5 RECIPE OF THE MONTH PRINT SPONSORED CONTENT IDEA ZONE For more than 20 years, PMQ Pizza Magazine has been free to every pizzeria owner in the U.S. Recipe of the Month 5

6 SMART MARKET PRINT SPONSORED CONTENT PRODUCT SPOTLIGHT Sponsored editorial allows advertisers to tell their story in their own words Recipe of the Month 6

7 LEADERBOARD AD SUPER BOX AD WEB ADVERTISING OPTIONS PMQ.com attracts more than 45,000+ unique visitors each month SKYSCRAPER AD BUTTON ADS STANDARD AD 7

8 DIGITAL EDITION DIGITAL EDITION WITH EMBEDDED VIDEO WEB SPECIALTY PROJECTS PMQ.com is the industry s only BPA-audited website INTERSTITIAL AD VIDEO ON PIZZATV.COM ASK US ABOUT TARGETING RE-TARGETING PMQ WEBINARS PMQ PODCASTS 8

9 DEDICATED E-BLAST ROTATING ADS / RECIPE OF THE WEEK WEB PMQ NEWSLETTER SPONSORED CONTENT More than 24,600 pizza professionals receive PMQ s e-newsletter via each week VIP LINKS 9

10 PIZZERIA SPOTLIGHT VIDEOS RECIPE VIDEOS VIDEO SPONSORED CONTENT Views from YouTube, Digital Edition and Facebook are on average 40,000+ per month DOUGH MAKING VIDEOS CORPORATE VIDEOS 10

11 TARGETING AND RE-TARGETING REACHES OUR PMQ AUDIENCE ACROSS 200+ SITES, INCLUDING: SOCIAL SPONSORED CONTENT With more than 20 platforms across all the PMQ businesses plus targeting/retargeting your ad, you can be seen like never before BOOSTED AD CAMPAIGN MANAGEMENT SOCIAL MEDIA TAKEOVER FOR EVENTS 11

12 LOGO ON SPREAD IN PMQ MAGAZINE THE CHEF S CORNER YOUR LOGO HERE rowing up on the mean streets of Chicago, Chef Leo Spizzirri has been in the pizza business since Ghe was a kid. Working his way up from dish boy all the way to corporate honcho for one of Chicago s largest and best-known pizza chains, Spizzirri has done it all, including coming up with a lot of killer recipes. After learning about the art of pizza in Italy at the Scuola Italiana Pizzaioli, Leo decided to open his own consulting business. The Pizza Project Group is geared towards helping everyone, from those just starting a pizzeria to established restaurateurs, learn everything about the pizza industry from the ground up. To kick off this new multimedia series, which will include in-depth online Q&As with leading pizzaioli and industry figures as well as video recipes, I decided to consult Spizzirri about a flavorful recipe to usher in the fall season. 20 PMQ Pizza Magazine The Pizza Industry s Business Monthly CAMBRO Leo Spizzirri To kick off this new multimedia series, PMQ s Brian Hernandez shares a seasonal recipe from a prominent Chicago chef and interviews him about his craft at PMQ.com. By Brian Hernandez Autumn marks the end of summer, Spizzirri says, and as preparations are made for winter, we find the final harvest of the season brings us an abundance of squash and pumpkin. I decided to stay away from pumpkin, using butternut squash as a sweet ingredient and highlighting how wonderfully savory it can be. For this recipe, I utilize my Forno Bravo wood-fired oven to roast my butternut squash as well as poblano peppers. The combination of the creamy squash and smoky pepper makes the perfect combination to pair with smoked pancetta and a delicate yet salty French feta. My final touch is the addition of Italian amaretti cookies that bring a hint of sweetness and texture to cut through these savory ingredients. I hope you enjoy. Happy Harvest! Recipe: Tarte L Automne (Autumn Pie) WOOD-FIRED ROASTED BUTTERNUT SQUASH ROASTED BUTTERNUT SQUASH SAUCE lb. butternut squash 2 c. wood-fired roasted butternut squash 1/4 c. extra-virgin olive oil 1 c. mascarpone Salt & pepper to taste Salt and pepper to taste Prepare your wood-fired oven to reach an ambient temperature of 450. With a fork, pierce the outside of the Season with salt and pepper to taste. Using a potato or In a bowl, add roasted butternut squash and mascarpone. squash 10 to 15 times, pushing through the flesh to the bean masher, blend until mascarpone is completely incorporated and no white streaks remain. The mixture should ends of the tines. With a knife, carefully cut the squash in half from stem to base. Use a spoon to clean the cavity of not be completely smooth like a puree. seeds and stringy bits. Rub both halves of the squash completely with olive oil. Season the flesh side of the squash TARTE L AUTOMNE (AUTUMN PIE) with salt and pepper. Place the prepared squash, flesh side 1 300g dough ball for wood-fired pizza down, on a sheet pan or sizzle plate. Roast inside the oven 5 oz. roasted butternut squash sauce for 25 to 30 minutes until the flesh is fork-tender. When 8 strips wood-fired roasted poblano peppers cool enough to handle, scoop out the flesh and let cool 1 oz. French feta cheese in a bowl until ready to use. 8 pieces smoked pancetta, thinly sliced 2 Italian amaretti cookies, crumbled WOOD-FIRED ROASTED POBLANO PEPPERS Prepare wood-fired oven to an ambient temperature of 2 fresh poblano peppers 600. Stretch out dough ball to a diameter of 12. Spread 1/4 c. extra-virgin olive oil butternut squash sauce onto dough evenly. Scatter poblano peppers on top of sauce. Scatter pancetta onto pizza, Prepare wood-fired oven with a bed of hot coals that will achieve an ambient temperature of 600. In a bowl, coat bunching each piece up instead of laying them flat. Spread poblano peppers with oil. Arrange peppers on a sheet pan feta onto pizza evenly. Bake pizza until fully cooked. Remove from oven and spread crumbled Amaretti cookies or sizzle plate. Place peppers into the oven near the coal bed and allow them to sear until the exteriors turn black evenly. Cut and serve. and charred. Turn peppers and repeat until they are black To learn how to create this recipe and learn more about and charred on all sides. Remove peppers from oven and the craft of pizza making, read the full article at PMQ. place in a bowl. Tightly cover the bowl with plastic wrap com/leospizzirri. In our exclusive Q&A, Leo talks about and allow peppers to steam for 1 hour. Remove peppers his humble beginnings all the way up to the opening of his from bowl and peel skins from flesh. Open peppers to new pizza school, the North American Pizza & Culinary remove seeds and stem. Cut cleaned peppers into ¼ -wide Academy, in November strips and cool until ready to use. Brian Hernandez is PMQ s test chef and USPT event coordinator. November 2017 pmq.com 21 SPONSOR PACKAGE The Chef s Corner sponsorship includes print, web, video, social and audio podcast components. Package price: $1,000/mo INTERVIEW VIDEO RECIPE VIDEO Tarte L automne 300g dough ball 5 oz. roasted butternut squash sauce Mascarpone 8 strips roasted poblano peppers 1 oz. feta cheese 8 pieces smoked pancetta 2 Italian Amaretti cookies (crumbled) INTERVIEW IS ALSO A PODCAST! EACH VIDEO INCLUDES: 1. ON-AIR THANKS & MENTION OF SPONSOR 2.SPONSOR LOGO SLIDE 3. :30 SPOT FOR SPONSOR IN VIDEO 12

13 2018 EDITORIAL & VIDEO CALENDAR ART DUE BY ISSUE FOOD FOCUS EQUIPMENT/TECHNOLOGY RECIPE OF THE MONTH PIZZATV 12/12/17 JANUARY/FEBRUARY Flour & Crust Characteristics Ovens Gas vs. Electric Cheese D.C. Jumbo Slices 2/2/18 MARCH Olive Oils Building a Better Delivery Program Olives St. Louis-Style Pizza 3/6/18 APRIL Sourcing Cleaner Ingredients Offsite Catering Dessert Pizza Gluten-Free Pizza 4/5/18 MAY Vegetarian Meat Alternatives Direct Mail/Cooperative Mailing Flatbreads Ohio Valley-Style Pizza 5/17/18 JUNE/JULY Gluten-Free POS Mobile Payments Chicken San Francisco-Vegan Pizza 7/5/18 AUGUST Pasta Entrees Online Ordering Greek Pizza New York-Style Pizza 8/7/18 SEPTEMBER Dough Management Pizza Box Marketing Meatballs New England-Greek Pizza 9/6/18 OCTOBER Italian Meats Automated Phone Systems Stuffed Crust Chicago-Style Pizza 10/4/18 NOVEMBER Yeast Third-Party Delivery Services Sausage California-Style Pizza 11/9/18 DECEMBER Cheese POS Social Media Integration Muffaletta Detroit-Style Pizza 13

14 PMQ PIZZA MAGAZINE SPECS DISPLAY ADS Ad Sizes 1x 3x 5x 10x 20x Full Page $6,425 $6,095 $5,685 $5,480 $5,275 2/3 Page $5,150 $5,000 $4,845 $4,540 $4,285 1/2 Page $4,385 $4,260 $4,130 $4,005 $3,850 1/3 Page $3,725 $3,620 $3,520 $3,390 $3,265 1/4 Page $3,160 $3,075 $2,985 $2,880 $2,755 1/6 Page $1,990 $1,910 $1,835 $1,760 $1,630 Spread $11,425 $10,710 $9,995 $9,485 $9,180 PREMIUM POSITIONS Position 1x 3x 5x 10x 20x Inside front $7,880 $7,650 $7,420 $7,190 $7,035 Inside back $7,880 $7,650 $7,420 $7,190 $7,035 Back cover $8,060 $7,830 $7,600 $7,370 $7,190 BULLETIN BOARD An ads-only section featuring full-color quarter-page and half-page display ads located toward the back of each issue. 1/4 Page $1,125 per insertion 1/2 Page $2,245 per insertion Text Listing RESOURCE GUIDE Per Year/10 Issues Base Listing $865 (First two lines) Additional Line $285 (60 characters max, including punctuation and spaces) Additional Category add $600 PER ISSUE PER YEAR 1 Graphic Box $280 $2,550 2 Graphic Box $510 $4,795 3 Graphic Box $815 $7,140 For ad specs, format and all other production-related questions, please contact: Eric Summers, eric@pmq.com or art@pmq.com, ext 134 Send all inserts to: RR Donnelley Attn: Kaye Merriweather 121 Matthews Drive Senatobia, MS (662) ext 321 All inserts must deliver directly to RR Donnelley. Please indicate on shipping in which PMQ issue insert is scheduled to run. Preferred Format PMQ Pizza Magazine s preferred format for ad submission is a print-resolution (300 dpi) PDF file. CMYK color space. JPEGs, TIFs, and EPS files are acceptable as well, provided that all graphics are embedded or flattened, and any fonts are rasterized or converted to paths. 14

15 PMQ PIZZA MAGAZINE SPECS MAGAZINE SPECS Trim Size: x Safety From Trim:.25 Bleed: Positioned.125 from trim Trim Crop Marks: Positioned outside bleed area by.125 Binding: Perfect Bound 2 PAGE SPREAD FULL PAGE COVER TIP SPECS Bleed: 16 x Trim: x Live area: 15 x Bleed: x Trim: x Live area: x Front Band Trim Size: x 3.5 Bleed: x 3.5 Live Area: 6.36 x 3 (Live area is IMPORTANT. Please follow these specs so that your logos, etc. do not get cut off when the magazine is cut.) Full Page Backside Trim Size: x Bleed: x /3 page: x /3 page: x /2 page horizontal: 6.75 x /6 page: x /2 page vertical: 3.3 x /4 page: 3.3 x Live Area: 6.36 x (Live area is IMPORTANT. Please follow these specs so that your logos, etc. do not get cut off when the magazine is cut.) 15

16 PMQ.COM BANNER SPECS WEB ADS (COST PER QUARTER) Size Leaderboard $3,600 Superbox $3,000 Skyscraper $1,800 Standard Banner $1,200 Button Banner $700 Costs are based on exposure on site. Call today for a custom quote. LEADER BOARD 728 x 90 pixels SUPER BOX 300 x 250 pixels All website ads appear on a rotational basis and are limited to 10 advertisers per spec. Measurements in pixels. SKY SCRAPER 300 x 600 pixels STANDARD 234 X 90 BUTTON 120 X 90 16

17 PMQ VIDEO SPONSORSHIPS VIDEO PRODUCTION & SPONSORSHIP COSTS VIDEO PRODUCTION & SPONSORSHIP COSTS 17

18 WEB TARGETING/RETARGETING BANNERS Follow PMQ s audience online through 200+ partner websites with your banner message. 728 x 90 pixels 468 x 60 pixels Cost per CPM 320 x 50 pixels Social Media Banner Ads Targeting $10 Re-targeting $ x 280 pixels Minimum Buy $250. Web ads supplied in all sizes to run in any placement. 300 x 600 pixels 120 x 600 pixels 160 x 600 pixels 300 x 250 pixels 18