2016 MEDIA KIT PRINT. DIGITAL. EVENTS. SOCIAL.

Transcription

1 2016 MEDIA KIT PRINT. DIGITAL. EVENTS. SOCIAL. As the industry s leading source of Pizzeria Business Information, Pizza Today & International Pizza Expo look to accomplish two primary goals: To increase the success rate of independent and multi-unit pizzerias over and above any other type of foodservice operation. To maximize the efficiency and effectiveness of pizzeria industry suppliers marketing & advertising budgets through the use of Pizza Today, Pizza Expo and our other related services. Those have been our primary goals for the last 32 years and they ll continue to be for at least another 32 years!

2 2 What s New in the Pizzeria Business? This really is a cool industry. The past few years have brought all kinds of changes. Everywhere you look, the industry is taking on a new personality. Pizza and pizzerias are definitely hip. Fast Casual is coming on strong. Using successful models like Chipotle and Subway, new pizzerias are being designed to deliver high quality individualized pizzas to the customer in the time it takes to walk down the line, specify your toppings, order a drink, maybe a cookie and pay for it. Mobile Pizzerias whether they re driven or dragged, these are becoming the rage for both weekend pizzaiolos looking to build a new business, and for those established brick & mortar operators looking to expand their reach, increase their revenue and build their brand. Regional Styles New Haven, St. Louis, Detroit, Chicago, Philadelphia, California and of course, New York-style pizzas are FINALLY being offered through out the country! Specializing in one or more styles of pie is setting pizzerias apart from their immediate competitors. Coal & Wood-fired Artisan Pizzerias are far more popular and easier to find than they were even a couple of years ago. Pizza Today s Hot 100 Independent pizzerias in the country reflect this growing trend. These pizzerias offer a new dining experience as well as a new taste and appearance to pizza. Online Ordering is rapidly growing in popularity. New apps and custom websites are being developed and offered to the industry every month. Right now, 50% of Domino s business is e-commerce generated. Gluten Free Menus are definitely here to stay! While most pizzerias refer to their menu as Gluten Friendly, this grass roots trend is posing both challenges and opportunities for today s pizzerias and is showing no signs of slowing down in the near future. Pizzeria Operators need your help & advice! The average pizzeria operator is a self-taught entrepreneur. They re capable of baking an excellent pizza, but many struggle to find a profit because they don t understand the business. Pizza Today s 2014 Independent Reader Survey with 1,554 respondents, conducted by Butterflies & Castles (Tenafly, NJ) has focused our editorial on the critical needs of today s operators. 1. Recipes, Food Prep & Safety having come from outside the industry, most operators began with little if any culinary experience. Recipes are extremely important. Whether the pizzeria be a dine-in, carryout & delivery, mobile, fast casual, coal & wood-fired or a combination of them all, the recipes, amount of food prep and methods of food safety vary from one type of pizzeria to the next. 2. Customer service is as important as delicious pizza is to the success of a pizzeria, so is the dining experience. Whether it s to simplify the ordering process, decrease the wait-time or to accommodate the needs of a family on their night out a positive dining experience is all about customer service. 3. Marketing is what it takes to fill a restaurant with paying customers day after day and it s changing all the time. Remember door-hangers? 4. Business Managemen while appearing simple, specialized financial reports, selecting suppliers, proper site location and how and when to open the next location can make or break a pizzeria s success. 5. Employee Management in a pizzeria is different. Scheduling? Cross training? Manager s responsibilities and compensation? How does an owner work ON the business and not IN it? These continue to be some of the most frequently asked questions.

3 This research has also confirmed: Current 2015 Industry Estimates: % of Pizza Today s subscribers read 4 out of 4 issues Pizza Today reaches more than 128,000 pizzeria personnel every month with 3.21 readers per copy. Pizza Today subscribers average more than 55 minutes of readership per issue. 20 minutes more than the average trade magazine! 52% of Pizza Today s subscribers also read the other industry publication. Amongst those that read both magazines 57.7% believe Pizza Today does a better job covering MARKETING 70.1% believe Pizza Today does a better job covering BUSINESS SOLUTIONS & PRACTICES 68.6% believe Pizza Today does a better job covering EMPLOYEE MGMT & TRAINING 74.4% believe Pizza Today does a better job covering MENU EXPANSION 80.8% believe Pizza Today does a better job covering RECIPES 69.3% believe Pizza Today does a better job covering INDEPENDENT PIZZERIA REVIEWS 62.5% believe Pizza Today does a better job covering CHAIN PIZZERIA REVIEWS 63% believe Pizza Today does a better job covering INDUSTRY & TRENDS ANALYSIS 78.6% believe Pizza Today has better DESIGN & GRAPHICS 76.9% believe Pizza Today is EASIER TO READ 78% believe Pizza Today is more USEFUL 72.8% believe Pizza Today is more ACCURATE 74.2% believe Pizza Today has more INTEGRITY Total U.S. Pizzerias Estimated sales: approaching $45 billion Estimated total units: 70-80,000 Total Independent (Single & Multi-Unit Pizzerias) Estimated total units: 33,000 Estimated annual revenue: $19 billion Estimated average sales per unit: $575,000 Top 100 Pizzeria Chains (2015) Estimated $39.4 billion worldwide: $26.6 billion U.S. sales Estimated 50,623 units worldwide: 34,424 U.S. units Average U.S. unit sales: $773,000 per year. What do the most successful pizzerias look like? The 2015 Hot 100 Independent Pizzeria Companies: Generate $595 million in revenue with 340 pizzerias 35% have opened a new location in the last 12 months Average $1.75 million per unit Annual sales range from $26 million with 9 units to $2.1 million from 2 units. 20 new independents have joined the group for 2015 of which several are wood or coal-fired. All are baking artisan-style pizza Hot 100 Independents By the Numbers: The highest grossing single-unit pizzeria is Piece Brewery & Pizzeria in Chicago. Ohio has the most Hot 100 pizzerias, followed by California. 35% opened a new location in the last 12 months 57% offer delivery 94% offer carryout 92% offer dine-in with an average seating capacity of % offer online ordering 96% use a POS system 25% plan on buying a new POS system 83% serve alcohol. Of those 63% serve beer & wine only The average Hot 100 pizzeria has been in business for 25 years. The average Hot 100 pizzeria has 3 units 81% offer catering What s on the Top 100 Independents Menu? 52% sell pizza by the slice 34% offer Take & Bake 16% have buffets 91% serve appetizers 68% serve pasta 81% serve sandwiches 97% serve salads 97% serve vegetarians items 77% offer gluten-free items

4 Pizza Today the pizzeria magazine your customers read Pizza Today has won 27 TABBIE Awards in the last 6 years! More than any other foodservice publication in the world! 2015 was another award-winning year for Pizza Today! Winning an additional 8 awards from Trade, Association and Business Publication International (TABPI). The 12th Annual TABBIE awards recognized excellence in business-to-business publications around the globe. In 2015, Pizza Today won more editorial awards than any one of the other 500 magazines entered in the competition (8 Awards) 1. Best Use of Social Media Gold Award 2. Best Feature Design Silver 3. Best Regular Column Silver 4. Best Focus/Profile Article Bronze 5. Best Single Issue 9th place 6. Best Front Cover Photography 7. Best Front Cover Special Issue 8. Best Department 2014 (5 Awards) 1. Best Use of Social Media Silver Award 2. Best Regular Column Gold Award 3. Best Opening Page or Spread 4. Best Feature Article 5. Best Department: Social Media 2013 (6 awards) 1. Best Single Issue Top 25 Issues 2. Best Use of Social Media Gold Award 3. Best Regular Column Bronze Award 4. Best Cover Bronze Award 5. Best Opening Page or Spread Honorable Mention 6. Best Feature design 2012 (3 Awards) 1. Best Single Issue Top 25 Issues 2. Best Front Cover, Special Issue Gold Award 3. Best Focus/Profile Article Bronze Award 2011 (4 awards) 1. Best Single Issue Top 25 Issues 2. Best Editors Column Bronze Award 3. Best Focus/Profile Article Bronze Award 4. Best Opening Page or Spread 2010 (our first!) 1. Best Single Issue Top 25 Issues Circulation is only as good as its Editorial When describing circulation, the best analogy I can make is this: when you see a line entering a restaurant, you can rest assured that the food is good enough to wait for. Pizza Today s circulation is the same. If the pizzeria operator takes the time to REQUEST to receive the magazine, the magazine is worth their time to read. Based on the latest circulation auditing statements, more pizzeria operators have requested to receive Pizza Today in the last 12 months than all the other pizzeria publications in the world combined. Pizza Today s Critical Circulation Statistics: 1. Total Average Monthly Circulation is 40, % is REQUEST circulation in last 24 months percentage points higher than the next closest competitor. 33,704 vs. 22, ,486 pizzeria operators have requested to receive Pizza Today in the last 12 months. 14,459 MORE than the next closest competitor. 4. Pizza Today s Business Directory circulation is limited to only 6,234 (15.6% of the total circulation). Our closest competitor s circulation has reached 12,187 (30.4% of their total circulation)

5 Pizza Today s 2016 Editorial Calendar Pizza Today s editorial is guided by two primary requirements: Whether the editorial is a full feature or a small product release, our editorial MUST provide an OPPORTUNITY or a SOLUTION for our pizzeria operators. Otherwise, it doesn t belong in the magazine. 5 January: The Artisan Movement The most successful pizzerias today are taking advantage of the consumers desire for artisan products. Regardless of the style(s) of pizza they re selling, they are using the best ingredients and equipment to produce these special products and getting better prices as a result! Reservations due: 11/25 Material due: 12/4 February: Pre-Show Issue This year s pilgrimage of 8,000 pizzeria professionals to International Pizza Expo 2016 will be the largest in our 33-year history. This issue is used to determine which of the seminars to attend and which suppliers to visit. Simply stated, this is a planning issue and your company should be a part of the plan. ** Exhibiting at International Pizza Expo? Become a Preferred Supplier by promoting you exhibit in both the February & March issues! Stand out from your competitors and have your company contact info listed under appropriate product and services categories and your booth highlighted on the show-floor map! Reservations due: 12/30 Material due: 1/8 March: Pizza Expo 2016 Issue Whether your company is fortunate enough to have reserved a booth in this SOLD OUT event or not, this is the chance to promote yourself to the Movers & Shakers of our industry and to those who intend to be. This issue is an extremely important reference tool used throughout the year. ** Exhibiting at International Pizza Expo? Become a Preferred Supplier by promoting you exhibit in both the February & March issues! Stand out from your competitors and have your company contact info listed under appropriate product and services categories and your booth highlighted on the show-floor map! Reservations due: 1/28 Material due: 2/4 April: Dough isn t just Dough Anymore / These days, with operators introducing new styles to their product line one pizza dough just won t do it! Today we have operators baking everything from gluten-free to Neapolitan pizza and Detroit to NY Style all in the same pizzeria. Each of these styles requires its own specific dough with different flour and production techniques. This issue will stretch the operators imagination and show them how they can do it all under the same roof! Reservations due: 2/26 Material due: 3/4 May: Fast Casual / Research Update / Here s a trend that s been on everyone s radar for several years now. Is it an independent or a chain concept? Does it matter? Will it last? We ll take the time to explain exactly what Fast Casual is and how it s changing the face of the industry! Reservations due: 3/29 Material due: 4/5 June: How-To Guide Far more than half of all pizzeria owners never worked in a restaurant prior to opening their first store. That inexperience brings with it problems and situations the operator never dreamed of, much less the knowledge of how-to certain tasks and production methods. This issue will provide a step-by-step guide of how to overcome many of the most common challenges in a pizzeria. Reservations due: 4/29 Material due: 5/6 July: Management Manual The second most-requested topic from today s pizzeria operators is Employee Management. From scheduling and training to compensation and cross training, this issue will explain common practices of the most successful operators in the country. This valuable guide will be amongst the most coveted issues of the year. Reservations due: 5/31 Material due: 6/7 August: Indy of the Year With the average pizzeria s annual revenue approaching $600,000, this is one issue the operators take very seriously. How can the Independent Pizzeria of the Year generate millions in revenue from one or two units? We ll interview this year s winner and tell your customers all about it! Reservations due: 6/23 Material due: 6/30 September:: The Marketing Issue / Looking for that one issue with a high-level of readership? Marketing is the #1 topic amongst today s pizzeria operators. This issue will discuss all kinds of related topics. Social media, local charities and fund-raisers, craft beer tasting and pairings will be just a few of the many techniques used to increase revenue on any given night. Reservations due: 8/1 Material due: 8/8 October:: Hot 100 Indies Successful pizzerias and how they get there is what Pizza Today is all about. This issue lists 100 of the most successful pizzerias we can find in the country. This issue looks at who they are and what their businesses look like. Slices? Take out and delivery? Gluten free? POS? Beverages? This issue provides a clear picture of who these pizzerias are and the types of operations they run. Reservations due: 8/29 Material due: 9/6 November: Top 100 Pizzeria Companies / Who are they? Where are they? How many units do they have? What s their annual revenue? How does their ranking compare to last year? This is the issue that answers those questions. This is the issue ALL the chains want to read! Reservations due: 9/28 Material due: 10/5 December: Menu Development / Recipe Guide This issue is specifically designed to help pizzerias develop a successful menu for every season. We ve asked some of the best pizzaiolos in the world to contribute recipes within reach of the average operators. The ingredients will include those commonly found in every pizzeria or can be easily sourced. Categorized by the season, these recipes will include appetizers, salads, pasta, desserts and of course pizza. Reservations due: 10/27 Material due: 11/3

6 Pizza Today Display Ad Rates 2016 PIZZA TODAY DISPLAY AD RATES SPACE 1X 3X 6X 12X Full Page... 8, , , ,140 2/3 page... 7, , , ,990 ½ page... 6, , , ,950 1/3 page... 5, , , ,050 ¼ page... 4, , , ,300 Cover , , , ,940 Covers 2 & , , , ,60 Display Rates Are Agency Commissionable PIZZA TODAY YELLOW PAGES AD RATES BASELINE LISTINGS BASELINE ADDITIONAL LOGO LISTING PRICE PER LINE 1/2 VERTICAL 1 VERTICAL One Listing , ,040 Two Listings (each) , ,775 Three Listings (each) , ,490 Four Listings (each) , ,340 Five Listings (each) , ,130 Six Listings (each) ,860 Y/P Rates Are Non-Commissionable PIZZA TODAY MARKETPLACE AD RATES SPACE 1X 3X 6X 12X 1 Column 2 ¼ wide x 1 Deep Column 2 ¼ wide x 2 Deep Column 2 ¼ wide x 3 Deep Column 2 ¼ wide x 4 Deep Column 2 ¼ wide x 5 Deep Column 2 ¼ wide x 6 Deep... 1, , Column 2 ¼ wide x 7 Deep... 1, , , Column 2 ¼ wide x 8 Deep... 1, , , ,135 2 Column 4 5/8 wide x 2 Deep Column 4 5/8 wide x 3 Deep... 1, Column 4 5/8 wide x 4 Deep... 1, , , ,030 1/3 Page... 1, , , ,430 ½ Page... 2, , , ,165 Marketplace Rates Are Non-Commissionable GO AHEAD. JUDGE US BY OUR COVERS. 6

7 Ad Sizes & NAPO AD SIZES AVAILABLE (INCHES) Emerald Expo Ad Portal 7 Magazine Trim Size: X Full Bleed Page X (Keep live matter centered per page 7 X 10 ) Full Bleed Spread X (Keep live matter centered per page 15 X 10 ) Bleed Gutter (non-bleed spread) X 10 Full Page... 7 X 10 2/3 Page X 10 1/2 Page Horizontal Bleed X 5.5 1/2 Page Horizontal...7 X /2 Page Vertical X 10 1/2 Page Island X 7.5 1/3 Page Horizontal X /3 Page Vertical X 10 1/4 Page Vertical X PDF-x1a Preparation Guidelines: q Make sure all ads are built correctly to specs and scaled at 100% q Make sure there are no missing fonts q Make sure all of your images are linked q CMYK embedded images only. NO RGB IMAGES! (Hint: Convert your images to CMYK in PhotoShop before you place them in your layout program) q Verfiy that all images are hi-res (Images will fail preflight at 150 dpi or less) q Maximum ink density should be 300 percent or LESS on all images q NO Pantone Colors (Convert to process) q NO Spot Colors (Convert to process) q Please make sure your crop marks are ON for partial ads q If using InDesign, go to preferences, and under Appearance of black, both Options for black should be set to display & output blacks Accurately q For further help, Google Create PDF-x1a Note: Please make sure advertisements are created as PDF s and have been approved and preflighted with 0 errors before submitting to SendMyAd 1. Open your browser (Safari/ Firefox) and go to: emeraldexpoadservices. sendmyad.com 2. Enter your Username and Password to login 3. Click on Send My Ad in the actions list on the left 4. Select the Publication you want to send your ad to 5. After you have selected your publication, you must fill out all needed information before you can upload your advertisement. Then hit Choose Ad 6. Select the advertisement in PDF format that you want to upload. Click Browse. After you have the file selected, hit Upload. 7. After your file has processed and there are no errors or warnings for your advertisement, click on Approve Ad. 8. Your advertisement has now been approved and sent to SendMyAd. You may download your Receipt for confirmation. Corporate Membership Fee $1200/yr. The following benefits are designed exclusively for NAPO Corporate Members. It allows direct communication of your company s special offerings to pizzeria operators throughout the year. Promote your corporate marketing programs Your company s logo will appear for 12 months on the NAPO landing page. Your company s logo and message will appear on Solutions and Opportunities page. q Promoting a new product-line? Post it! q Offering a discount for a limited period of time? Post it. q A value of $220 per month/ $2640 per year. NAPO will also be promoted every week through our Quick Tips & Recipes newsletters. q Your banner ad will run for one month each quarter. q The Quick Tips e-newsletter with over 12, % personally requested copies ed 4 times a month (With an open rate of approx. 23%) will continue to carry your banner-ad for one month quarterly. q Quick Tips is a weekly e-newsletter offering expert advice on pizzeria operations, management, recipes, menu development, marketing, branding and training. q A value of $225 per month/ $900 per year. We will post your product release to our online Product Showcase. Printed product release in Pizza Today. Your company name, phone number and web address in NAPO s printed ad each month in Pizza Today. NAPO is the best deal with a value package of $3540 for just $1200 per year. Contact Stacie Dennison at sdennison@pizzatoday.com or to become a corporate member.

8 Digital Marketing PizzaToday.com is where to begin!! QuickTips Quick Tips is the industry s only 100% Requested Weekly E-Newsletter. With proven recipes and quick-to-read solutions and opportunities, used by some of the most successful operators in the business, we ve generated an outstanding following to this newsletter delivered every Wednesday afternoon. Average weekly request-circulation of 12,515 Average Open-Rate of 24% Call us with your Digital Marketing Goals today! We ve got the right plan for you. Whether you re looking to build your brand s awareness or generate qualified sales leads, Pizza Today has developed a website that s as professional and informative as the magazine itself! More pizzeria professionals visit PizzaToday.com than any other site in the business. Let s Get Social: Over 19,000 followers across social media platforms From April 2015 to September 2015 PT.com averaged: 38,150 Pizzeria Professionals visiting 48,965 times per month 28.5% more Pizzeria Professionals than 12 months ago. 23.5% of the professionals return multiple times per month! Whatever size budget you ve committed to this media, Pizza Today has a plan to maximize your efforts. Sponsorships, Full Site & Category Specific Banners, Rich & Expandable Video Sponsorships, Existing or Corporate twitter.com/pizzatoday pinterest.com/pizzatoday 8

9 INTERNATIONAL PIZZA EXPO 2016 the largest pizzeria event on the planet! If you re looking to build your brand and market share in the pizzeria segment, add International Pizza Expo to your plan. With ten consecutive sold-out show floors, Pizza Expo remains unchallenged as the industry s premier event and ranks amongst the Top 200 trade shows in the country. Last year s event was close in size to 6 football fields and drew more than 7,500 qualified independent, chain and franchise pizzeria operators. This year, we fully expect a larger crowd and another sold-out show floor. Maximize your opportunity to reach thousands of qualified buyers. And with an exhibitor retention rate of over 85%, don t delay; reserve your slice of the exhibit floor today! Call Bobbie MacIntosh at x69515 or CONTACT US: 9 *Pete Lachapelle President/Publisher 908 South 8th Street Suite 200 Louisville, KY Fax: plachapelle@pizzatoday.com Display & Webvertising Advertising Sales Brent Auman Associate Publisher Fax: bauman@pizzatoday.com Jerry Moschella Associate Publisher Fax: jmoschella@pizzatoday.com Yellow Page, Marketplace, Web and NAPO Sales Stacie Dennison Sales Director Fax: sdennison@pizzatoday.com International Pizza Expo Booth & Sponsorship Sales Bobbie MacIntosh Booth Sales Director Fax: bmacintosh@pizzatoday.com Pizza Today Headquarters 908 South 8th Street Suite 200 Louisville, KY Fax: