2016 media kit - foodservice news 2016-web.pdfthe graphic design desk in 2007 after more than 30...

ADVERTISING, MARKETING AND SPONSORSHIP OPPORTUNITIES2016 MEDIA KIT

2 FOODSERVICE NEWS MEDIA KIT 2016 www.foodservicenews.net

NANCY WEINGARTNER

LAURA MICHAELS

STEPHEN HAMBURGER

GREG DEMARCO

This is Nancy's second term as editor of Foodservice News, and she is glad to be back covering the Minnesota and upper Midwest food scene. Her ability to pull interesting tales out of everyone she meets helps her create compelling

stories that both engage and inform the readers. In addition, she is the editor of sister publication Franchise Times, where she has the good fortune to travel the world writing about franchises and searching for interesting restaurants and people to highlight in Foodservice News.

Reach Nancy at [email protected]

The managing editor for Foodservice News, Laura is an award-winning journalist adept at exploring the issues and trends affecting the industry and uncovering useful tips to help readers build their businesses. Whether

she’s interviewing chefs, restaurateurs or the suppliers behind the scenes, Laura aims to dig a little deeper to discover what makes this fascinating food-focused world tick. Find her at industry events around the Twin Cities, usually with a food sample in one hand and her camera in the other.

Reach Laura at [email protected]

Steve made his move to the graphic design desk in 2007 after more than 30 years of working in the publishing world’s printing side, operating presses and other equipment. As the designer behind each issue

of Foodservice News, Steve enjoys taking the conceptual ideas he discusses with editorial staff and creating clean, simple cover and page designs that grab readers’ attention. Steve believes less is more when it comes to design, and also drafts ads for many of FSN’s advertisers with those same principles in mind.

Reach Steve at [email protected].

Greg brings more than 15 years of experience with Foodservice News to the table as our account executive. After a brief hiatus on the publishing side, Greg has returned to sales with gusto. He is known for his

outstanding customer service and problem-solving abilities, and understands what’s important for advertiser and sponsors looking to reach their target audience. In an industry that’s constantly growing and evolving, Greg is a consistent resource for those looking for effective marketing and advertising plans.

Reach Greg at [email protected]

THE FACES BEHIND FSN

Get more Foodservice Newsby following us on Facebook and Twitter.

Follow Laura on Twitter @FSNLauraMFollow Nancy on Twitter @NanWeingartner

www.foodservicenews.net 3FOODSERVICE NEWS MEDIA KIT 2016

Our readers are the decision makers. Restaurant owners (independent and chain); chefs; managers; school, healthcare and senior care nutrition directors; and hotel, banquet, casino and catering professionals—plus the suppliers and vendors who market their products and services. Foodservice News is also a popular read among servers and other workers who interact directly with customers.

We examine the trends, issues and people who shape this important business segment.

Our circulation includes approximately 7,000 foodservice professionals in Minnesota, northern Iowa, western Wisconsin and the eastern Dakotas.

With Foodservice News’ complete coverage, you’ll find outstanding opportunities to market your products and services to the dynamic foodservice industry in the upper Midwest.

EDUCATES AND ELEVATES. OUR COVERAGE OF THE UPPER MIDWEST FOODSERVICE INDUSTRY IS BOTH APPETIZING AND INFORMATIVE—WITH PROVEN RESULTS. BE A PART OF THIS WINNING RECIPE.

CONTENTSFSN Online ............................................................ 4Special Supplements ............................................ 5Digital Media ......................................................... 6Restaurant Business Summits ............................. 7Editorial Calendar ..............................................8-9Advertisement Rates ........................................... 10Year-round Marketing Plans ............................... 11Social Media ........................................................ 12Why Magazines? ................................................. 13Mechanical Information ...................................... 14Policies & General Information .......................... 15

T h e I n d u s T r y G u I d e T o

F o o d s e r v I c e v e n d o r s

Sponsored by

FSN Buyers Guide15.indd 1 3/19/15 10:10 AM

Gavin Kaysen – Spoon and Stable | Diane yanG – Spoon and Stable | anGel luna – 6 SmithJanene HoliG – hot indian FoodS | Joe Rolle – il Foro | aDam eaton – Saint dinette

CaRRie mCCabe-JoHnston – nightingale | JoRGe Guzman – Surly & brewer’S table miKe DeCamp – monello | tHomas boemeR – revival/Corner table

F o o d S e r v i C e n e w S

Top Chef-Twin Cities 2015.indd 1 11/13/15 11:36 AM

A Farmers Market for Chef

ShoppersBy Laura Michaels

When Libby Wyrum Was hired as the manager of the Linden hills Farmers market

in minneapolis, she brought with her a different attitude.

“One of the first things i said to [market board members] steven brown and Peter Campbell was i don’t like farmers markets,” says Wyrum. “speaking from the context that it’s not enough of a money maker for vendors."

While great for the home cook looking to pick up a few peppers or the occasional bunch of swiss chard, too often farmers markets, especially small neighborhood ones like Linden hills, aren’t a sustainable business model for farmers. These smaller-scale farmers, says Wyrum, are harvesting for an unknown customer, with uncontrollable factors such as weather playing into just who will show up to buy. To change that, the customer base needed diversifying.

Working with brown, chef/owner of nearby Tilia, and the market board, Wyrum’s idea was to make Linden hills a chef-driven market, one with a strategy focused on profitability through pre-market wholesale selling and an online buying platform. Launched last year, the online market is aimed at chefs, caterers and other larger scale buyers.

“We wanted to be different than every other market,” says Campbell, who started as a vendor selling his red Wagon Pizza and later became board chairman. “We had to be. so we’re going after the food industry.”

using online ordering platform Local Orbit, market vendors list their produce and product inventories. Then, seven days a week, 24 hours a day, buyers can place an order, pay by credit card, and then pick up their cases of potatoes, squash and even cheeses and specialty beverages at the market. earlier this year the mill City Farmers market joined Linden hills in using the online marketplace.

not only is the online platform a tool for farmers, notes Wyrum, it encourages both farmers and chefs to think differently about the role of local farmers markets and how technology can link supply and demand.

PRESORTED STDU.S. POSTAGE

PAIDPermit #577

St. Cloud, MN

2808 Anthony Lane SouthMinneapolis, MN 55418www.foodservicenews.net

ChANge ServiCe requeSted

The News and Information Source for Restaurants and the Foodservice Industry

www.foodservicenews.net

Volume 26• Issue 8 October 2015

check out FSN oNliNeGet more iNduStry coveraGe at www.FoodServiceNewS.Net

25 Years of Q. Cumbers

By Laura Michaels

miCkey and sheiLa mCCabe haven’t kept their edina restaurant going by sticking

with the conventional. Quite the opposite, in fact.

When Q. Cumbers opened in 1990 as a fresh-and-natural buffet restaurant

in the then fledging Centennial Lakes Plaza, it wasn’t exactly a hit. not only was it one of the first plaza tenants—with next to no restaurants in the area to help draw traffic—customers prepared to a hit a buffet for the

Changing with the times is one way Mickey and Sheila McCabe

have kept their Q. Cumbers restaurant thriving for 25 years.

25 Years | page 12

Turnip Rock Farm’s Josh Bryceson sells

his organic produce in person and online

through the Linden Hills Farmers Market. (Pictured with worker

Haley Strohmenger.)

A Farmers Market | page 13

Jazz Club Reborn

By Jane McClure

The OLd arTisTs’ QuarTer jazz club’s long-awaited rebirth as Vieux Carre is complete. after

hosting a series of intermittent pop-up events dubbed “a room With a Vieux,” the st. Paul seventh Place nightspot has debuted a new look, a broader selection of musical offerings and a new kitchen serving new Orleans-inspired cuisine.

Vieux Carre (pronounced “view kar-ay”) means “old square.” That is another name for the French Quarter of new Orleans, and another nod to the transformation. yet another translation is “old quarter,” a nod to the longtime space occupant.

The team behind the dakota Jazz Club, including owners Lowell Pickett and richard erickson, reopened the hamm building basement venue this summer. Thus far the transformation has won positive reviews and many customers.

The artists’ Quarter, known by fans as the aQ, opened in south minneapolis

Jazz Club | page 20

FSN Oct.15.indd 1 9/17/15 12:48 PM

SEE AND BE SEEN INFOODSERVICE NEWS *

Thanks to FSN, 90% of our readers say they’ve discovered a new service or

product option.

*Data from August 2014 FSN online survey.


REACH ENGAGED READERS 24/7 ON OUR HOME PAGE, WHERE FSN WRITERS BLOG COPIOUSLY:

FSN FEED

Leaderboard 728 x 90px

12-month: .$300/mo. 6-month: ..$350/mo. 3-month: ..$400/mo.

Medium rectangle: 300 x 250px

12-month: . $200/mo. 6-month: .. $250/mo. 3-month: ..$300/mo.

Half-page: 300 x 600px

12-month: .$300/mo. 6-month: ..$350/mo. 3-month: ..$400/mo.


BUYERS' GUIDE (mails with April)This desk reference for the foodservice industry is accessible in print and online.Theprinted 8.5 x 11-inch book mails to all our subscribers, is available in searchable form online and distributed at 16 industry events . From food items and equipment to consultants and services, this directory is designed to help buyers find everything they need. With over 100 listings in 24 categories it is printed and mailed with April’s FSN as well as continually updated with new companies online.

$300 for listing; $100 per additional category

Listings due by March 4, 2016Ad Materials due March 11, 2016

REACH YOUR AUDIENCE ALL YEAR WITH OUR ANNUAL REPORTS FOR THE FOODSERVICE INDUSTRY

ANNUAL SUPPLEMENTS

TOP CHEFS BOOK (mails with December)Have your brand linked with the industry’s best andmost innovative chefs. Advertise in FoodserviceNews’ award-winning Top Chefs book, an annualresource with staying power, because it not onlyincludes interesting back stories on the chefs, butalso their recipes. The books are mailed with theDecember issue of Foodservice News, and continuallydistributed at more than 20 industry shows andevents throughout the year.

Ad Materials due November 4, 2016

Limited sponsorship opportunities available for both annual supplements: $2,000 provides logo on the Table of Contents and full page ad.

Full page83⁄8" x 107⁄8"

Bleed dimensions:87⁄8” x 113⁄8”

(Include a 1⁄4” interior margin)

1⁄4 page horizontal75⁄8" x 23⁄8"

1⁄2 page horizontal

75⁄8" x 5"

1⁄4 page33⁄4" x 5"

1⁄8 page33⁄4" x 23⁄8"

T h e I n d u s T r y G u I d e T o

F o o d s e r v I c e v e n d o r s

Sponsored by

FSN Buyers Guide15.indd 1 3/19/15 10:10 AM

Gavin Kaysen – Spoon and Stable | Diane yanG – Spoon and Stable | anGel luna – 6 SmithJanene HoliG – hot indian FoodS | Joe Rolle – il Foro | aDam eaton – Saint dinette

CaRRie mCCabe-JoHnston – nightingale | JoRGe Guzman – Surly & brewer’S table miKe DeCamp – monello | tHomas boemeR – revival/Corner table

F o o d S e r v i C e n e w S

Top Chef-Twin Cities 2015.indd 1 11/13/15 11:36 AM

INCREASE YOUR INFLUENCE AND EXPAND YOUR REACH WITH WHITE PAPERS AND EMAIL BLASTS

DIGITAL MEDIA

WHITE PAPERSBe a leader in the industry by sharing your expertise relative to foodservice. Sponsor a white paper on Foodservicenews.net to provide consultation to prospective buyers in the foodservice industry. White papers are customizable—include anything from a recipe to legal advice foryour prospective customers to download.

For examples please access our library of white papers from sister publications Franchise Times(www.franchisetimes.com/white-papers/) and theRestaurant Finance Monitor(www.restfinance.com/white-papers/)

If you’re an expert with knowledge to share, we have the vehiclefor you to share it with the world.

EMAIL BLASTSThe FSN e-newletters cover monthly top stories and blogs. Place an ad or sponsored content to reach more than 5,000 prospective customers via email each month.Sponsor–$300/month (only 1 available)Banners - $100.00/month (468 x 60) (only 2 available)3x minimum

* Contact Greg DeMarco for details



CONNECT WITH TOP RESTAURANT OPERATORS AND CHEFSPosition your services front and center with the industry’s heavy hitters. Our annual Restaurant Business Summits are where leaders in the hospitality industry come together to network and exchange ideas. Deliver your message and get to know these decision-makers in an intimate restaurant setting.

Presented April 2016Presented October 2016

Contact Greg DeMarco for sponsorship details

Discussing the changing industry landscape are panelists (left to right) Jill Skogheim, president of the 5-8 Club restaurant group, Donna Fahs, COO of Parasole, and Will Steinke, senior vice president of The Christensen Group.

Talking smart restaurant expansion are (left to right) Russell Klein, chef/owner of Meritage and Brasserie Zentral, Red Cow founder Luke Shimp, and Brent Frederick of Jester Concepts.

Restaurant owners and industry vendors connect during the summit.

Birchwood Café’s Marshall Paulsen and Susan Dunlop of Joan’s in the Park are among the 2014 Top Chefs to receive their plaques during the summit.

Upper Lakes Foods supports the Restaurant Business Summit as a premier sponsor.


IssueAd Materials Deadline Theme Editorial Highlights

January/February 2016

January 11 MADE IN MINNESOTA • Minnesota-based products, services• Foodservice economics• Capitol Developments: Industry

legislation and impact

March 2016 February 9 TECHNOLOGY & INNOVATION • Using new technology to improve your business

• Hospitality management and culinary schools

April 2016 March 11Supplement

THE BUYER'S GUIDE ISSUE (Buyer's Guide polybagged to issue)

• Beverage focus: beer, wine, cocktails• Environmentally friendly foodservice• Health and sanitation

May 2016 April 11 THE MULTI-UNIT ISSUE • Independent, local owners and their multi-unit growth

• Real estate trends• Construction and rennovation

June/July 2016 May 11 CATERING & COUNTRY CLUBS • Food trucks and mobile dining• Benefits of cash and carry• NRA Show trends, highlights

• (Ai) Art Institutes International Minnesota

• American Fish & Seafood• Berry Coffee• BIX Produce• CenterPoint Energy• Economy Restaurant

Equipment Co.• Espresso Services, Inc• General Parts• Gregory’s Foods• Hennepin Technical

College

• Hockenberg’s Food Service• Le Cordon Bleu-

Brown College• Minneapolis Community

& Technical College (MCTC)• MN Beef Council• MN Pork Producers• Reinhart Foodservice-

La Crosse• Reinhart Foodservice-

Minneapolis• Restaurant Brokers of

Minnesota

• Performance/Roma Foods• Saint Agnes Baking Co.• Saint Paul College• Strategic Equip. & Supply• SYSCO- Minnesota• Upper Lakes Foods• US Foods• UW- Stout• The Yes Group

EDITORIAL CALENDAR 2016HERE'S WHAT WE'LL BE FOCUSING ON IN EACH ISSUE.

EXTRA DISTRIBUTION TO INFLUENTIAL FOODSERVICE BUSINESSES


IssueAd Materials Deadline Theme Editorial Highlights

August 2016 July 11 THE SCHOOL ISSUE • What's new in school nutrition• Marketing trends (social media,

website development)• The breakfast beat

September 2016

Supplement

August 10

August 4

LARGE-SCALE OPERATORS

(Minnesota Hospitality Expo)

Expo Show Guide mailed with issue

• Casinos, hotels, resorts, convention centers, arenas

• HR, training, workplace diversity

October 2016 September 9 MINNESOTA GROWN • Local growers and trends• Healthy menuing how-to• Restaurants that entertain

November 2016 October 11 HOLIDAY PRODUCT SHOWCASE • Best practices: Learn from the pros and the eatery next door

• Design from floorplans to menus• Equipment

December 2016

Supplement

November 9

November 7

THE TOP CHEFS ISSUE

(Top Chefs mailed with issue)

• What's trending in 2017• Specialized Dining: From senior care

and hospitals to health clubs

EDITORIAL CALENDAR 2016

EXTRA EVENT DISTRIBUTION

SEE OUR EXTRA DISTRIBUTION CHANNELS BELOW.

March 2016Midwest Pantry Spring Local Food & Gift ShowReinhart Spring Show

April 2016Appert's Spring Show Performance Spring Show May 2016Upper Lakes Spring ShowWomen Who Really Cook ScholarshipAward Meeting

August 2016MN School Nutrition Association Annual State ConferenceMidwest Pantry Fall Local Food & Gift Show

September 2016US Foods ShowMinnesota Hospitality Expo

October 2016Performance Fall ShowReinhart Fall ShowUpper Lakes Fall Show

November 2016The Charlie Awards

December 2016ACF Annual Awards Banquet


Full Page9¾” x 14”

(Bleed not available)

1/2Page

Vertical 4¾” x 14”

ADVERTISEMENT RATESHIGHER AD FREQUENCY IS PROVEN TO GIVE COMPANIES BETTER RESULTS. THE BEST MARKETING PLANS ARE ALSO GIVEN THE BEST RATES.

DISPLAY (All sizes are width x height) 10X per year 5X per year 3X per year 1X per year

1. Full Page

(9.75 x 14)$1,545/per ad

«See next page

$1,650/per ad $1,750/per ad $2,060/per ad

2. 1/2 Page

Vertical (4.75 x 14)Horizontal (9.75 x 6.875)

$925/per ad

«See next page

$990/per ad $1,050/per ad $1,235/per ad

3. 1/4 Page

Vertical (4.75 x 6.875Horizontal (9.75 x 3.375)

$540/per ad

«See next page

$580/per ad $615/per ad $725/per ad

4. 1/8 Page

(4.75 x 3.375)$310/per ad

«See next page

$335/per ad $355/per ad $415/per ad

5. Premium spots (9.75” x 14”) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Call for pricing

6. Business card ads (3” x 1.5” Must be prepaid) Prepay for the entire year and receive a 10% discount. . . . . . . . . . . . . . . . . . $140/month

7. Classified Ad – prepaid . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $40/inch

8. MRA Expo Show Guide Ad (September only) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $395

9. Holiday showcase Ad (November only) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $300

10. Section Sponsor (upgrade to 10X schedule) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$150 per month

1/2 PageHorizontal9¾” x 6⅞”

1/4 PageVertical

4¾” x 6⅞” 1/8 Page4¾” x 3⅜”

1/4 Page Horizontal9¾” x 3⅜”

THE INDUSTRY RESOURCE

REACH 7,000READERS!

AD DESIGN AND CONSULTATION


YEAR-ROUND MARKETING PLANSADVERTISE IN ALL 10 ISSUES OF FSN AND RECEIVE THESE EXTRAS

«LEVEL 1 – $1,545 PER ISSUE (FULL PAGE AD)

«LEVEL 2 – $925 PER ISSUE (1/2 PAGE AD)

• Classified as a preferred vendor on FSN Website

• Free ad design and consultation

• A banner ad on the FSN website

• Free FSN subscriptions for your sales team

• One free listing in the Buyer's Guide









Send your company’s marketing material to 7,000 decision makers in the foodservice industry.

*Price estimates for insert creation and/or printing upon request.

Polybagging your insert or brochure for the entire subscription base $2,450

Includes bagging, production, and postage up to 3 oz.

Any flat piece, maximum size: 10” x 14”

Insert pieces must be postmarked by ad materials deadline

Folded center insert $1,950

• Up to 100# card stock

• Minimum size: 5” x 3” (width x height) plus minimum 3” flap

• Maximum size: 10” x 14” (width x height) plus minimum 3” flap

• Insert pieces must be postmarked by ad materials deadline

Tip-in $1,450

• Includes insertion cost and postage up to 3 oz.

• Any flat piece, maximum size: 10” x 14”

• Insert pieces must be postmarked by ad materials deadline

FOODSERVICE NEWS INSERTSCUSTOMIZABLE MARKETING PLANS

GOING DIGITAL? We offer white papers, email blasts and social media marketing that will help you reach thousands of decision makers in the industry. Contact Greg DeMarco at 612-767-3214 or [email protected] for more information on creating a customized digital marketing and advertising plan.

Don't sweat it. We're easy to find.

www.facebook.com/foodservice.news

Laura Michaels http://twitter.com/FSNLauraM

Nancy Weingartner http://twitter.com/nanweingartner

www.foodservicenews.net

Print magazine advertising inspires action, with more than 60 percent of readers considering purchasing, visiting an advertiser’s website, and more.*Print magazines rank No. 1 or 2 in reaching influential consumers.*Contrary to what some may think, younger adults are the heaviest consumers of print magazines: 95 percent of those under 25 compared with 91 percent of all adults.*

Why Magazines?

*Source: The Magazine Media Factbook 2015, produced by MPA.


MECHANICAL INFORMATIONWE WANT YOUR AD TO LOOK GREAT—JUST THE WAY YOU EXPECT IT TO—AND WE NEED TO MEET OUR PRINTER’S REQUIREMENTS. FOLLOW THE GUIDELINES LISTED BELOW AND WE'LL ALL BE SATISFIED.

FOODSERVICE NEWS DIMENSIONSFoodservice News is an oversize (10.75 by 15 inches) publication with no bleeds to page edges. Ads submitted will be formatted to fit these dimensions.

PLATFORM: MACINTOSH OSXAny files submitted in PC or Windows format will be converted to Macintosh. PC and Windows fonts cannot be used and will be replaced.

ACCEPTED MEDIACD, DVD, USB Thumbdrive

GRAPHICS• All graphic elements (photos and logos) should have

a minimum resolution of 300 dpi.

• Place all graphic elements at 100%. (Please do not scale or rotate your artwork in your layout program. We ask that this be done in your illustration or photo manipulation program.)

• Save all graphic elements as TIFF, EPS, AI, or PSD files.

• If the artwork is embedded, send the original artwork to accompany the file.

• Provide all linked graphics.

FONTS• Type 1 or OpenType fonts are preferred.

• 6-point type is the minimum recommended for legibility.

• Provide all fonts—screen and printer files—used in the document.

• Please do not use the stylization palette to bold, italicize, add a drop shadow or outline your fonts. Doing so may slow output and cause font defaulting. FoodserviceNews is not responsible for the final appearance if the style palette is used.

• True Type fonts may be replaced with OpenType fonts. If the font cannot be matched, Foodservice News is not responsible for the final appearance.

• When creating artwork in Illustrator, please convert all type to outlines.

COLORAll files must be submitted in grayscale or four-color process (CMYK). A graphic design fee may be charged to convert RGB or spot (PMS) colors to CMYK. As full-color process art will appear different from RGB or spot (PMS) colors, Foodservice News is not responsible for final output appearance of colors which have not been converted. Only files accompanied by certified color proofs (7 days prior to deadline - cost of $100) will be guaranteed for color accuracy.

SUBMISSION INSTRUCTIONSAll material must be submitted in an electronic format. No other formats can be accepted. Please call 612-767-3200 with any questions. Please note advertiser disks will not be returned unless requested.

PDF FILESFoodservice News prefers Adobe PDF files for ad placement as long as the ad is built and submitted as PDF/X1a.

EMAIL DIGITAL MATERIALS TO:[email protected]

Advertising materials can be e-mailed provided all elements are included. We have a 7MB maximum. Please stuff or zip all files. For larger files, see “Posting files to the Web,” below. A printed or faxed proof should be forwarded with all ad submissions. (Fax: 612-767-3230)

POSTING FILES TO THE WEBAll files up to 50MB may be posted to our website. Please contact your sales representative for complete details. This site is user and password protected.

COPYRIGHT INFORMATIONArtwork and ads designed for an advertiser are the property of Foodservice News and may not be used without permission in other publications, or reproduced as brochures, signage or any other collateral without the written consent of FoodserviceNews.


GENERAL INFORMATIONFoodservice News is published 10 times per year. Foodservice News is a trade publication (10 3/4 x 15), printed on newsprint, four-unit, web-offset presses.

DISCOUNTSThe discounts on the rate card are for frequency in ser tions. Insertions must be completed annually to qualify for a discount or they can be back billed.

TERMS & CONDITIONSInvoices are due and payable in full upon receipt. Publisher looks to the advertising agency placing the insertion order for payment, but the Publisher reserves the right to hold the advertising agency and the advertiser jointly and severally liable for payment, and the agency agrees on its own behalf and on behalf of the advertiser to this responsibility. Interest shall accrue at the rate of 1.5% per month, or the highest rate permitted by law

if lower, on all unpaid charges. In the event of non-payment, Publisher may recover all costs of collection, including reasonable attorney’s fees. Advertiser/agency agrees that Publisher may bring collection action in federal or state court in Minnesota, and consents to the jurisdiction of any such court. Publisher warrants that the work shall be in accordance with accepted industry standards. Publisher makes no other warranty, express or implied. Publisher’s liability shall be limited to the total amount payable to Publisher under this agreement. In no event shall Publisher be liable for special, incidental, indirect or consequential damages, including lost profits. This agreement shall be interpreted in accordance with Minnesota law. This agreement is the entire agreement between the parties on this subject matter and can only be amended in writing signed by both parties.

CANCELLATIONSNo cancellations can be accepted after an issue’s ad materials deadline. When cancelling their advertisement, clients who do not fulfill their discounted multiple insertion as agreed must pay the difference between the full price and the discounted price. Clients who pull their ad after the materials deadline are charged in full.

PUBLISHER’S COPY PROTECTIVE CLAUSEAdvertisers and advertising agencies assume liability for all content of advertisements printed and also assume responsibility for any claims arising thereof made against the Publisher. Foodservice News reserves the right to classify ads under appropriate categories. All creative subject to Publisher's approval.

REPRINTSFor reprints or extra copies, contact Abbi Nawrocki at 612-767-3202.

POLICIES AND GENERAL INFORMATION

FOODSERVICE NEWS DESIGN SERVICES

CONTACT US

GRAPHIC DESIGNFoodservice News provides ad design and layout, including typesetting, composition, artwork, reverses, etc. Some ad designs are included in a one-year contract. Additional ad designs are charged at $100 per hour. Stock photos are also an option for $15. For a professional photo taken on-site, the fee would be negotiated per circumstance.

NEED HELP DESIGNING YOUR AD?Some ad designs are included in a one-year contract. Additional ad designs are charged at $100 per hour. Stock photos are also an option for $15. For a professional photo taken on-site, the fee would be negotiated per circumstance.

EDITORNancy Weingartner

[email protected]

MANAGING EDITORLaura Michaels

[email protected]

ADVERTISINGGreg DeMarco

[email protected]

2808 Anthony Lane South • Minneapolis, Minnesota 55418612-767-3200 • www.foodservicenews.net

2016 media kit - foodservice news 2016-web.pdfthe graphic design desk in 2007 after more than 30...

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