2011 MEDIAKIT

COMINGSOON IN

2011

Commencing in January, 2011, HFM is going digital. Now we will deliver industry news to our readers via our bi-monthly e-news. Delivered to over 5,000 inboxes of senior administrators within the long term care and retirement community sector, HFM e-news will become a key information source for “C” level executives, developers, executive directors, operations and maintenance personnel and property managers.

Our new web site will also launch in 2011, www.healthcarefacilitymanagement.ca .

Covering current issues and innovative approaches to managing the modern living environment of today’s senior, HFM will focus on:

• Profiles of new developments and an examination of the construction strategies.

• A look at what retirement communities now offer in amenities and why.

• New concepts in building and interior design.

• The ins and outs of maintenance and operations of the modern day living environment.

HFM will introduce video repor ts or “v-reports” in March of 2011. Every month, HFM will deliver commentary from key industry professionals on some of the most interesting developments in the industry.

2011 Buyers Guide

HFM will continue to publish in print an industry resource for product and service suppliers. The 2011 Buyers Guide will publish in May of 2011 and will be sent to our 5,000 readers. And, we will also make available an on-line version of the buyers guide with searchable function to get you product and service suppliers fast.

For more information on listing in the 2011 Buyers Guide, please contact Melissa Farell at 416-512-8186 extension 248 or via email at melissaf@mediaedge.ca.

E-solutionsIntegrating your message online will enhance the effectiveness of all your marketing efforts. Healthcarefacilitymanagement.ca provides an assortment of options including web advertising, electronic news and video repor ts. We dig for the latest developments in the industry and interview the major players to provide our audience with the most current and leading edge news and perspectives.

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Description 1X

2011 Publishing Schedule

Issue

Buyers' Guide 2011

Ad Closing

March 31, 2011

Material Due

April 8, 2011

Publication Date

May 2011

Who are HFM readers?

35% Presidents, CEO’s, Vice Presidents

25% Directors of Facility Operations, maintenance personnel, building operations

40% Senior Administrators

40% 25%

35%

2011 MEDIA KIT

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Skyscrapper: 180 x 600 pixels, 72 DPI gif or jpg only RGB

Button Ad: 150 x 150 pixels, 72 DPIgif or jpg only RGB

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WEB

Leader Board GIF or JPG728 x 90 pixels 72 dpi

Skyscraper (Right side): GIF or JPG 120 x 600

pixels 72 dpi

Button Ad (Right side): GIF or JPG 125 x 125

pixels 72 dpi

Since 1999, the sandwich market has grown 70 per cent to more than $120 billion, representing 25 per cent of all food service sales. In the U.S. alone, the average American eats 200 sandwiches yearly, totalling more than 45 billion sandwiches nationally.

With patrons willing to pay more for sandwiches made with specialty breads, premium meats and bold, unique flavour enhancers, operators can take their sandwich sales to the next level.

The public has become extremely aware of the health benefits of certain foods. Words like organic and antioxidants are now commonplace. Foods like pomegranate, goji berry and varietal green teas are sought after for their health benefits.

The demographics of society have changed dramatically creating a mosaic of culture and race. Along with the influx of immigration has come a plethora of new tastes – Asian, Indian, Latin American, Mexican and South American to name a few.

Innovative manufacturers of sauces, dressings and marinades have been quick to develop numerous alternatives that meet the needs of today’s health conscious consumers and more diverse population. These new offerings can be used to transform typical sandwiches into top moneymakers. Molés, salsas, sambals, hot sauces, chimichurris, vindaloos, pestos, chutneys, gourmet mustards and regional barbecue sauces are but a few options that can transform a normal, blasé sandwich into an exciting, premium priced masterpiece.

For instance, companies like Litehouse have recognized the growing influence of Latin Americans south of the border – this group currently makes up 15 per cent of the U.S. population – and have developed new salad dressings, such as sofrito, sangria and cilantro cream, that can be used as marinades to enhance the taste of proteins or simply as spreads on sandwiches.

A slight twist to a traditional recipe can result in a unique menu offering that becomes a signature dish driving foot traffic through the door and enhancing an operator’s profit margin. For example, take a standard BLT made with white or whole wheat and topped with mayo. This sandwich can be transformed by upgrading any or all of the ingredients. Substitute the regular fare with a sun-dried tomato ciabatta bun, heirloom tomatoes, thickly sliced peppered bacon, local red leaf lettuce, avocado mayo and crema di balsamico – a syrupy reduction of balsamic vinegar and grape juice – to create a bold flavour experience that demands higher price points and a larger contribution margin.

Today, most manufacturers have user-friendly websites that offer recipe ideas (utilizing their products) to help operators meet consumer demand for unique sandwich options. Also, with the advent of instant messaging and social networking sites dedicated to ‘foodies,’ such as Food Connect, recipe ideas and methods of application can be shared freely and easily. These sites also serve as educational and marketing resources, providing information on new ingredients, foreign flavour profiles and consumer demands providing operators the opportunity to tweak recipes to meet or exceed guest expectations.

Blake Davidson is vice-president of business development for International Pacific Sales Ltd. International Pacific Sales is a food service marketer representing 27 brand name companies, including French’s Foodservice, Litehouse Inc., Smucker Foods of Canada Co., Mars Canada Inc. and Original Cakerie Ltd. For more information, contact Blake at 604.273.7035 ext. 315 or blaked@intlpac.com.

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Published byPublisherSteve McLinden416.512.8186 ext. 2391.866.216.0860 ext. 239stevem@mediaedge.ca

Bleed Page 8.375 x 11.125”

Trim Size 8.125” x 10.875”

Live Area 7.125” x 9.625”

1/2 Page Horizontal

7.125” x 4.75”

2/3 Page Vertical4.563” x 9.563”

1/4 Page3.375” x

4.75”

1/2 Page Island

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1/3 Page Vertical2.25” x 9.563”

1/2 Page Vertical3.375” x 9.563”

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4.563” x 4.75”

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