Plate 2010 Media Kit

Beef & Veal

poultry
Poultry

pork
pork

seafood
fish & seafood

Soup & salad

MISSION

74%

of Plate readers take ideas from the magazine and apply them to their own menus.

The Plate brand is all about chefs sharing new menu ideas they can adapt to their menus. The magazine, the website PlateOnline, and our series of live events, PlateCooks, all serve this one common purpose.

The unique attributes of each medium include:

Plate

Focused: Plate is 100% about food and the menu.

Relevant: Plate reaches menu decision-makers and engages them in the all-important process of thinking about their menus; it puts them in a frame of mind where they are receptive to new product and brand messages. Readers say ads are “better looking” and “more relevant” in Plate.

Actionable: Plate provides recipes and menu ideas that can be modified or adapted to fit the needs of any foodservice operation. According to Readex Research, 74% of Plate readers take ideas from the magazine and apply them to their own menus.

PlateOnline

Authenticated: PlateOnline qualifies its audience by requiring full registration and opt-in by foodservice operators.

Contextual: PlateOnline serves up ads in the context of specific recipe search criteria and/or ingredients in recipes.

Measurable: PlateOnline provides a higher level of accountability in the form of monthly reports showing the names, titles, company names and locations of all foodservice operators who view your ads, click through to your website, and/or respond to your call to action.

PlateCooks

Interactive: PlateCooks events are small and intimate and foster interaction and collaboration among chefs representing all segments of the foodservice industry.

Grassroots: PlateCooks events are held locally at leading culinary schools around the country, attracting working chefs who generally do not attend other industry conferences or events.

Hands-On: PlateCooks events are all about the food and provide hands-on opportunity for chefs to actually work with your products in the kitchen.

“I have been a
fan of Plate
for years.
It is the
one ‘industry’ magazine
that actually
focuses on
what is
relevant to
our industry.”

Tory Miller,
Executive Chef/Co-Owner, L’Etoile Restaurant, Madison, Wisc.