Culinary perspective rises in importance
When Plate launched, Industry Analyst Nancy Kruse wrote about a “culinary revolution” sweeping the industry and the vital importance of new menu ideas: “…the focus is shifting and menu is moving to the forefront, where it belongs.” The success of Plate confirms it. Menu decision-makers read Plate for a purpose: to find inspiration for new menu ideas.
85% of readers say they are “constantly” or “frequently” looking for new menu ideas.
74% of Plate readers say that new menu ideas are “extremely important”
or “very important” to their business.
87% of readers have adapted a recipe or menu idea from Plate for their own menus.
Source: Readex Research
Plate takes food further—giving chefs more of what they need and want
Plate gives chefs more of what they need and love: food.
It publishes more food editorial than any other publication in the field. Of the total editorial pages in Plate magazine in 2012, 84% were devoted to the subject of food.* Plate engages readers in thinking about food; it is the perfect environment for food advertising.
*Source: Patterson Advertising Reports, Inc.
Plate takes food further with timely,
in-depth coverage of relevant culinary subjects
Every issue of Plate is a “special issue” devoted – from cover to cover – to a single food theme or trend. This makes each issue a “keeper” with an extended shelf life and reference value. There is also an excitement and “wow factor” figured into each issue as readers discover new chefs, new ideas, and often the first substantive coverage of a new food trend.
We explore a subject – from appetizers to desserts – the way a chef thinks about the menu. Here’s how.
First Impressions. Innovative, appetizer ideas
Menu Spotlight. High-impact entrées
Plate Expectations. A new twist on the traditional
Global Flavors. An exploration of world cuisines
Morning Rush. The growing breakfast daypart
Great Tastes. Flavors, ingredients and techniques
Menu Maestro. Exclusive chef interviews
On the Side. Complementary side dishes
By the Glass. Inspired beverages
Grand Finale. Feature focusing on a trendy new dessert
Small Plates. Fun facts and other food tidbits
Recipephile. Recipes you won’t find anywhere else – chef-authored and restaurant-tested, presented in the style of professional chef cookbooks.
Plate starts with chef-to-chef conversation
Through conversations with credible chefs, Plate connects readers with chefs who share their passion and purpose. All recipes, photos and menu ideas are derived from personal interviews with professional chefs. They range from industry icons to up-and-comers, many “discovered” by Plate.
For each issue, Plate writers and editors interview 50 or more chefs. We tell their stories. Reveal their secrets. Show their creativity and let their talent explode on the page.
We connect readers with this larger “community” of chefs – other chefs they want to get to know and learn from – who inspire them and get their own creative juices flowing!
Plate earns more honors
In the past 10 years, Plate’s editorial excellence has been recognized more often than any other publication in the foodservice industry. Plate has won seven Jesse H. Neal National Business Journalism Awards from American Business Media and three “Eddie” Awards from Folio magazine.
Our latest Neal Award was for the “Best Single Issue of a Magazine” in any business-to business category. Judges said the issue contained “strong writing, great photography, and practical advice for its readers.” Awards are based on editorial craftsmanship, journalistic enterprise, innovation and service to the industry.
Past Neal Award-Winners
Sauces, July/August 2005
Egg Dishes, January/February 2007
Bacon, November/December 2008
Street Food, March/April 2010
Mediterranean, July/August 2010
Southeast Asian, July/August 2009
Chocolate, May/June 2011
Plate wields outsize influence in foodservice
Plate takes food further with current, fresh, complete coverage. We drive the culinary conversation in the industry by predicting trends, understanding markets and delivering experiences that push beyond the norm. The result is a special place where readers learn more, do more and succeed more.
Plate covered Nordic cuisine in the Jan./Feb. 2012 issue.
‘Rene Redzepi has helped elevate food to the same level as fashion…By trying to convey a sense of place in their cooking, chefs from Sweden to South Carolina have found that the limitations of geography can be an inspiration to creativity.”
– Time Magazine, March 26, 2012
Plate covered smoked foods in the May-June 2012 issue.
“From the culinary elite to roadside barbecue, there has been an explosion of smoked foods on American menus… New York City’s restaurant scene has grown so enamored of smoking that a former stockbroker started a company which sells specialty charcoals and cooking woods.”
Wall Street Journal, June 20, 2012
Plate covered bacon in the Nov.-Dec. 2008 issue.
“Suddenly menus everywhere
have deemed bacon an acceptable
crossover. Bacon works in dessert.
It means diners are changing
their whole perception of food.”
January 19, 2009
Plate covered Street Food in the March-April 2010 issue.
“Street food challenges and comforts
American palates, and its rise
vindicates the culinary values of
authenticity and adventurousness –
both among chefs and diners.”
March 29, 2010
PLATE COVERED AFRICAN CUISINE IN THE NOV.-DEC. 2012 ISSUE
"The Sub-Saharan restaurants in Chicago are, for the most part, 'still ethnic for ethnics,'..."
Chicago Tribune, Jan. 24, 2013
Plate covered sliders in the March-April 2009 issue.
Nostalgia aside, sliders are finding
new fans in restaurant kitchens
across the country. There’s no limit
to the possibilities, whether it’s ahi
tuna sliders, lobster salad sliders,
or Asian pork-and-beef sliders.”
CBS News, “Sunday Morning”
November 22, 2009
Plate covered vegetables in the May-June 2010 issue.
“A number of top chefs are
placing vegetables center stage,
offering creative vegetable dishes
and haute vegetarian menus.”
The Wall Street Journal
July 16, 2010
Every issue of Plate draws chefs
Research shows that 96% of Plate subscribers are reading each and every issue of Plate—because its in-depth exploration of a single culinary subject inspires. Whether chefs are menuing that dish today; planning to add it tomorrow; or simply learning more about their craft, Plate gets chefs thinking creatively about their own menus and opportunities for growth. There’s something for every chef and menu decision-maker in each issue of Plate—making every issue the perfect fit for your brand message.
2014 Editorial Calendar
January/February: Influences and Authenticity
What happens when a chef travels to a new country, and falls in love with its cuisine? Or is transplanted someplace he never expected to live, and incorporates aspects of that cuisine into his own cooking style? How about when two chefs partner – and their collective styles together are greater than the sum of the various parts? This issue of Plate examines how chefs are informed by their travels, meals and other experiences, and how they balance authenticity with their own cooking styles.
Ligurian-style rabbit with artichokes and gnocchi romani, Chef Bruc Logue, La
Open goat Mossaka, Michael Psilakis, Kefi and MP Taverna, NYC and Roslyn, NYC
Country Captain, Chef Steven Satterfield, Miller Union, Atlanta
Also in the issue: A look at cooking techniques; global regions
Ad Close Date: December 6, 2013 | Materials Due: December 21, 2013
Readex Ad Perception Study
March/April: The Egg Issue
Culinary historians say the 100 pleats in a chef’s toque represent the 100 different ways to prepare an egg. This issue of Plate shows there are even more ways to use this ubiquitous ingredient. Eggs are so much more than the base of an omelet or just for breakfast.
Salad Lyonnaise, Chef-owner Paul Kahan, Blackbird, Chicago
Sardinian poached eggs with braised greens. Chef-owner Amaryll Schwertner, Boulette’s Larder, San Francisco
Black Flip, Managing Partner, Jim Meehan, PDT, NYC
Also in the issue: Sauces and jams; cooking techniques; appetizers; cocktails.
Ad Close Date: Feb. 6 | Materials Due: Feb. 15
May/June: The Spice Issue
American consumers are spicing things up. More hot peppers, spicy cheeses and hot sauces are being consumed in everything from cocktails to dessert. Chefs are exploring the flavors that accompany spice the cooks behind world cuisines open up their pantries to reveal the spices that add punch to their recipes. We’ll explore spices from India to the American South, Korea to Mexico, China to Yemen.
Fried oyster and black-eyed pea salad with jalapeno-garlic vinaigrette, Chef-co-owner Susan Spicer, Bayona, New Orleans
Butter chicken, Executive Chef Ankush Tandon, Haandi, Falls Church Va.
Guatemalan seafood fried rice, Chef/owner Raymond Z. Mohan, Plantain, NYC
Also in the issue: Hot sauces; rubs; chilies; hot pastes; spicy cheeses
Ad Close Date: Apr 2 | Materials Due: Apr 16
July/August: The Vegetable Issue
These days, seeing steak on the menu can easily mean a slab of cauliflower, and bacon can show up as smoky, crispy mushroom strips. Meanwhile, nose-to-tail eating has extended to vegetables, as chefs embrace the flavors and textures of stems, roots, shoots and leaves. A natural outgrowth of chef-farmer collaborations, the increase of vegetables taking center stage on menus is remarkable, as chefs and consumers seek out more plant-based cuisines for health and environmental reasons as well as a desire for varied flavors and textures.
Heirloom squash, Executive Chef Scott Walton, Markethouse, Chicago
Autumn vegetable tagine with Moroccan couscous, Executive Chef Robert Hotel, Cetrella, Half Moon Bay, Calif.
21 forgotten vegetables casserole, Chef-Owner Bryce Whittlesey, Chez Bryce, Tampa, Fla.
Also in the issue: Stems, roots, shoots and leaves; cooking methods; healthy menus; plant-based cuisines
Ad Close Date: June 6 | Materials Due: June 20
Readex Ad Perception Study
September/October: The Tastemaker Issue
Plate takes a turn with an ALL-NEW issue focus on up and coming chefs. We’ll profile chefs coming up in the food world, who are making names for themselves through their creative talents in the kitchen, work with farmers and ranchers, expertise in pastry and desire to give back to their communities. In this issue, Plate presents the rising tastemakers who are the chefs to watch.
Chef/Owner Bill Kim, Belly Shack/Urban Belly, Chicago
Chef George Mendes, Aldea, NYC
Brad Farmerie, New York’s Public, NYC
Also in the issue: Chefs working with farmers and ranchers; pastry chefs; new flavor development
Ad Close Date: Aug 5 | Materials Due: Aug 19
November/December: The New Europe
This issue of Plate explores the often-ignored cuisines of Eastern Europe, Belarus, Bulgaria, Czech Republic, Georgia, Hungary, Moldova, Poland, Romania, Russia, Slovakia, Slovenia and Ukraine. We’ll examine how religion and neighboring countries have influenced the cuisines from this part of the world.
Vegetable stew with beef meatballs, Executive Chef Siegfried Eisenberger, The Broadmoor, Colorado Springs, Colo.
Pickled radishes, Executive Chef /Owner Kevin Johnson, The Grocery, Charleston, S.C.
Celery root soup, Executive Chef Chris Macchia, Coco Pazzo, Chicago
Also in the issue: Pickled vegetables; hearty stews and soups; old-world preserving and cooking techniques
Ad Close Date: Oct 7 | Materials Due: Oct 21