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FOODSERVICE CONSULTANT MEDIA INFORMATION 2014
FOODSERVICE CONSULTANT MEDIA INFORMATION 2014Foodservice Consultant isthe quarterly magazine for*FCSI members . It providesauthoritative insight, opinionand intelligence to helpfoodservice professionals keepin touch with the things thatmatter. Featuring case studyinterviews with consultantsand their clients at thecutting edge of the industry,the magazine is circulatedeach quarter to FCSI membersacross the world.* Foodservice Consultant has replaced The Consultant and The Americas QuarterlyPROGRESSIVE CUSTOMER PUBLISHING STUART CHARLTON 44 (0)20 7936 6931
FOODSERVICE CONSULTANT MEDIA INFORMATION 2014WHY YOU NEEDTO REACH OUT TOFCSI MEMBERSFounded in 1955, Foodservice Consultants SocietyInternational (FCSI) is a global leader in foodserviceand hospitality consulting. It provides guidance andsupport to its worldwide membership of over 1,500,working in over 50 countries.FCSI aims to promote professionalism in thefoodservice and hospitality industry by engaging withits members on a regular basis, offering advice andgiving them access and insight into the latest news,views and developments that are shaping a fastmoving sector.FCSI members are recognised as industry experts,providing specialised knowledgeand guidance to their clients based on the latesttrends, standards and innovations.They offer a wide range of consulting services toclients across the foodservice and hospitality sector,helping them to achieve lasting excellencein their endeavours.In a profession experiencing rapid change, hugeglobal growth opportunities and a plethoraof unique challenges, authority, guidance andperspective are essential commodities.The global foodserviceindustry is forecast tohave a value of 991.7 billionin 2014, an increase of18.3% since 2009.FCSI consultant members.directly specify, or heavilyinfluence, the specification ofover 2.13 billion* worthof equipment andsupplies annually.In 2014, the globalfoodservice industry isforecast to have avolume of 586.3 billiontransactions, an increaseof 15.9% since 2009.*Food Service Consultant research 2013PROGRESSIVE CUSTOMER PUBLISHING STUART CHARLTON 44 (0)20 7936 6931
FOODSERVICE CONSULTANT MEDIA INFORMATION 2014DYNAMICCONTENT FORDISCERNINGREADERSThe editorial content in Foodservice Consultant willappeal to the broadest range of FCSI membersworldwide. Every quarter the magazine will bedistributed to all FCSI members, plus a wideraudience of senior decision-makers in thefoodservice and hospitality industry.Regular sections in the magazine include:The intelligence, which offers the latest news,reviews, opinion, insight and innovation from acrosseach FCSI region. Plus, event reviews and previews.Features, which covers a wide breadth of topics,including interviews with leading figures from thefoodservice profession on subjects ranging fromhigh-tech equipment specifications and featuredesign to campaigning issues like nutrition andsustainability.Briefing, which is the section where detailedtechnical and regulatory issues are covered acrossthe Americas, Asia Pacific and Europe, Africa andMiddle East regions.REGIONALEDITIONSFoodservice Consultant will publish quarterly witheach edition appearing in three different versionsdesigned to showcase the following regions:TITANSTITANSOF INDUSTRY-PARTOF INDUSTRY1Starting a new series ofexclusive interviews withthe leaders of the world’smajor foodservice equipmentmanufacturers, MichaelJones met Luciano Berti,Chairman and CEO ofAli Group, to discuss 50extraordinary yearsin the businessThe AmericasAsia PacificEurope, Africa and Middle EastThis format will ensure that contentis more sharply targeted to each regional audience.Content will include detailed data on the keytrends in each region, as well as profiles of leadingcompanies.Foodservice Consultant will offer advertisers theopportunity to reach and engage with an influentialaudience on a regional or global level.Looking tanned, sharp-suitedand in good humour, with acountenance that belies his 82years, the chairman and CEO ofAli is also charm personified. “You wantan espresso, a cup of tea? Congratulationson your new magazine. I like it,” areLuciano Berti’s opening lines to mewhen we first meet at Ali’s head officesin Cernusco, outside Milan, the snowtopped foothills of the Alps and Apenninemountain range peeping over the horizonbehind us.Berti doesn’t do many interviews,his colleagues tell me before we meet,but he’s a natural speaker – effortlesslyfusing the seasoned businessman’sability to condense a message into aquotable soundbite alongside a friendlyand engaging way of spinning yarnsand anecdotes from his 50 years in theindustry. “You want to know the fullstory about Ali? OK, let me take off mycoat then,” he says.And what a story it is: how a youngman from Piedmont, unsure of what to dowith his life having completed his studies,would become a living embodiment of theItalian economic miracle of the 1960s.Berti turned around the fortunes ofa small and underperforming Milaneseautomated warewashing company in1962, using that as a springboard tofounding Comenda – and then forgingAli Group into one of the world’s toptwo largest groups in global foodservice.The group boasts some of the mostrecognisable brands in the world, fromAmbach to Champion, Falcon to Moffat,Carpigiani to Scotsman.The numbers are staggering. Fromthose humble beginnings Ali S.p.A.now employs 8,000 employees in 26countries and operates 53 manufacturingfacilities across 73 individual brandsin 24 countries. Ali companies design,manufacture, market and service a hugearray of commercial and institutionalfoodservice equipment used by majorrestaurant and hotel chains, independentrestaurants, hospitals, schools, airports,correctional institutions and canteens.Berti, much revered and respected in theindustry, is known for his affable and30PROGRESSIVE CUSTOMER PUBLISHING STUART CHARLTON 44 (0)20 7936 6931personable nature mixed with his abilityto spot potential in companies, zeroingin on exactly what a firm needs to turnlosses into profits.We look back at the formative periodof his life leading up to the formationof Ali Group. “When the Comenda dealhappened in 1962 I was 31 years old,”says Berti. “I already had my BA fromStanford, in Sociology. I studied thereon a Fulbright scholarship in 1955. Mydegree in Sociology was due to intellectualinterest. I still have that intellectualcuriosity in people.”When I ask him what it was to bea young man, a little over 20, in Americain the 1950s Berti laughs. “You cannotimagine what it was like. I arrived in1954, nine years after the end of theSecond World War. Every day was a hugesurprise. Everything was different andbeautiful. I could have stayed longer.My professor wanted me to stay and getmy Masters – but I felt that if I did stayone or two more years I would neverleave the United States. I thought thefantastic experience I had there, whichopened my eyes and my mind, would be atremendous advantage to me in Italy: thatrichness of views and understanding.”But still, he says, the businessman inhim was not yet beginning to form. “No,no. After that, in 1956 I got my PoliticalScience doctorate degree from theUniversity of Turin. Nowadays practicallyeveryone in Italy is a ‘doctor’ but in myday it was less usual. I didn’t know whatI wanted to do so, when I decided to goto Turin, I thought that I might studyjurisprudence [law]. My father said to me,‘That’s not a bad idea. A lawyer in thefamily will always be useful – go ahead.’But then I met someone who told me,‘you should study political scienceso you can be a diplomat. Go around theworld – and they pay you.’ That’s why Igot that degree.”Berti’s post-graduate course took in12 months of military service, threeyears at, among others, Italian oil giant 31
FOODSERVICE CONSULTANT MEDIA INFORMATION 2014EDITORIALCALENDARFEBRUARY 2014 ISSUEProject profiles: Mediacom Communications Corp. project in NYState,managed by T. W. MacDermott FCSI of Clarion Group;The rising popularity of Filipino foodInterviews: Ferran Adria, former head chef of the multi awardwinning elBulli ; Duongporn ‘Bo’ Songvisava: awarded this year’sVeuve Cliquot Asia’s best female chef at the San Pellegrino’s 50Asian Restaurants; Michael Caines, head chef of Gidleigh Parkin Devon and the Royal Clarence in Exeter; Joël Robuchon, multiMichelin-starred chef and restaurateur; Ibrahim Ibrahim, managingdirector at Portland DesignTitans of Industry: Alberto Zanata head of Professional Products andExecutive Vice President of AB ElectroluxTechnology: POS technology – how the industry isadapting to new innovation; food storage, kitchenorganisation and efficiencyEvents: Gulfood preview; Hotelympia preview.MAY 2014 ISSUEProject Profiles: Foodservice in schools and highereducation; Myanmar – now open for business: anexploration of the changing face of foodservice inRepublic of the Union of MyanmarInterviews: Nobu Matsuhisa Japanese celebrity chefand restaurateur; Profile of Pierre Gagnaire, wellknown French chef, and the Head Chef and owner ofthe eponymous Pierre Gagnaire; British Chef AdamSimmonds; Demon Chef Alvin Leung; Raymond Blancin profile: the French icon on food, business and legacy;Alain Ducasse, the first chef to own restaurantscarrying three Michelin stars in three citiesTechnology: Innovation in small appliancesin the kitchenEvents: NRA preview.AUGUST 2014 ISSUEProject Profiles: The evolution of foodservice safety standards;Foodservice in government buildings and facilities.Technology: Innovation in icemakers and ice machinesEvents: Fine food Aus.NOVEMBER 2014 ISSUEProject Profiles: Changing attitudes to fine dining globally;Foodservice in retail spaces and malls.Technology: Innovation in laundry facilitiesAll editorial features and contributors are subject to change.PROGRESSIVE CUSTOMER PUBLISHING STUART CHARLTON 44 (0)20 7936 6931
FOODSERVICE CONSULTANT MEDIA INFORMATION 2014FOODSERVICECONSULTANTAN INTEGRATEDMULTI-PLATFORMOPPORTUNITYFoodservice Consultant is not just a print offering. Members want toengage with Foodservice Consultant via a regular printed magazine aswell as online for more immediate updates. To accompany the printedition, a brand new website and a digital version of the magazine, aswell as a monthly emailed newsletter, give members the choice of howto engage.Magazine websiteThe Foodservice Consultant website (launched in January 2013) featuresexclusive extra content only available online. The website also hasTwitter, Facebook, LinkedIn, Google and other share functions,enabling members to engage immediately with Foodservice Consultantwhile on the go.Digital version of the magazineFoodservice Consultant also has an accompanying interactive anddownloadable digital version – distributed to up to a further 40,000recipients worldwide.Monthly e-newsletterEach month an emailed newsletter, compiled by the editorial team andfeaturing a round-up of features and worldwide event previewsand reviews is sent to up to 40,000 recipients.PROGRESSIVE CUSTOMER PUBLISHING STUART CHARLTON 44 (0)20 7936 6931
FOODSERVICE CONSULTANT MEDIA INFORMATION 2014FOODSERVICECONSULTANTAUDIENCERESEARCHA total of 190 readers of Foodservice Consultanttook part in an online survey between August andSeptember, 2013.9,000Who are the readers?MINUTES reading Foodservice Consultant12%FCSI ConsultantsFCSI Allied membersFCSI Affiliate membersFCSI Retired membersOther F&B Professionals60%24%5%5%6%27%6%MDCEOPresident/ VPDirectorOther17%38%Equipment & products purchased by readers:total readership of FoodserviceConsultant38the average time readers spend2/3read all or most of FoodserviceConsultant9/10view 'products and innovation'as essential/important reading.80%rate Foodservice Consultant asexcellent or very good44%of readers have budgetaryresponsiblity. The average readerannual spend on foodserviceequipment is 3m100%80%60%40%20%ingAudience feedback:"Forms a newbenchmarkfor media inthe sector""I review theads for newequipment andideas to beincorporated intofuture projects"1/3LightPayment systemsryLaundfittingsFixtures &Storageeslationprev & fireentionchinVentie maCoffeRefri& ic geratione-makingWarewashingCooking0%71%have been influenced byFoodservice Consultant intomaking a buying decisionbelieve Foodservice Consultant isbetter than other magazines inthe sectorDigital statistics:"New productshave beenconsidered dueto what was inthe magazine""Has providedinformation tosupport futurerecommendationsto clients"PROGRESSIVE CUSTOMER PUBLISHING STUART CHARLTON 44 (0)20 7936 69313/4receive the monthly FoodserviceConsultant email newsletter and83% rate it as very good or good63%have visited the FoodserviceConsultant website and 80% rateit as very good or good
FOODSERVICE CONSULTANT MEDIA INFORMATION 2014RATESRATE CARD - FCSI in US MAGAZINEREGIONALL REGIONSAMERICASASIA 14535553555355559255925OUTSIDE DOUBLE 1501/2 PAGEHORIZONTAL40202199188518853141314131411/3 PAGEVERTICAL30401700146014602450245024501/4 PAGE20101118960960160016001600- Discounts on volume booking- x2 5%- x4 12%Positional guarantees for non-cover sites will incur a 10% loadingAdvertorials and non-listed formats will be POALoose and bound-in inserts will be POAE-NEWSLETTERE-NEWSLETTER SPONSORLEAD MPUSECONDARY MPUE-NEWSLETTER SPONSOR PER MONTHLEAD MPU PER MONTHSECONDARY MPU PER MONTHWEBSITELEAD BANNERMPULEAD BANNER PER MONTHMPU PER MONTHDURATION12 months12 months12 months1 month1 month1 12 months12 months1 month1 monthRATE25,00020,0003,0002,500Sole sponsor of e-newsletterSole lead MPU advertiser for 12 monthsSole secondary MPU advertiser for 12 monthsBANNERSpecial discount for FCSI members, 16% off all above ratesMPUMPUsitePROGRESSIVE CUSTOMER PUBLISHING STUART CHARLTON 44 (0)20 7936 6931
FOODSERVICE CONSULTANT MEDIA INFORMATION 2014PUBLICATIONDATES ANDSPECIFICATIONFebruary 2014Copy due 7 JanuaryMay 2014Copy due 11 AprilAugust 2014Copy due 9 JulyNovember 2014Copy due 10 OctoberPROOFS If an accurate, validated hard copy proof isnot supplied, PCP cannot be held responsible for thereproduction of advertisements. Digital proofs must be 100% of the final size andmust be produced from the exact PDFfile supplied.SOME POINTS TO NOTE Type reproduced as solid is to be no smaller than6pts. All reverse lettering should be no smallerthan 10pts, avoiding fine serif fonts. As perfect bound publications cannot beopened out flat, there is always a certain amountof the page in the spine area that cannot be seen.Where possible avoid pictures and diagonalsacross spreads as the final alignment cannot beguaranteed.Full guidelines, in English, can be downloaded t/uploads/FCSI MEDIA-PACK 2013.pdfSIZES (all sizes are height x width)FILE SUPPLY All files must be submitted as PDF/x-1a:2001 as perthe pass4press nd-standards/production/pass4press/ A bleed area of 3mm (0.12") on all foursides must be provided. All images should be saved at a resolutionof 300dpi or over. Resolution of one bit images (either regular images orimage masks) shall not bebelow 550dpi. No type should be placed within 10mm (0.39") of thetrim area. All fonts must be embeddedand subset. All files should be set up as composite CMYK. Files must be flight-checked priorto submission. All DPS files must be supplied as single pageelements. There must only be one page toeach PDF file. Each page must be suppliedwith an allowance of 2mm (0.079") eitherside of the gutter.Full pageTrim: 265 x 210mm (10.43” x 8.27”)Bleed: 271 x 216mm (10.67” x 8.50”)Type: 245 x 190mm (9.65” x 7.48”)Double page spreadTrim: 265 x 420mm (10.43” x 16.54”)Bleed: 271 x 426mm (10.67” x 16.77”)Type: 245 x 400mm (9.65” x 15.75”)Half-page horizontalType: 118 x 190mm (4.65” x 7.48”)Third-page verticalType: 245 x 58mm (9.65" x 2.28")Quarter pageType: 118 x 90mm (4.65” x 3.54”)All files must be accompanied by acontact name, telephone numberand email address.or by ftp: ftp://83.244.235.61Username: ProgressivecpPassword: Gr8USA*@Files can be supplied on CDto the address overleaf (alsothe address for proofs), or by email to:production@progressivecp.comAll files must follow the belownaming convention:Publication name issue dateadvertiser region.pdfPROGRESSIVE CUSTOMER PUBLISHING STUART CHARLTON 44 (0)20 7936 6931
FOODSERVICE CONSULTANT MEDIA INFORMATION 2014FOODSERVICECONSULTANTAT A GLANCEThe quarterly magazine for FCSI membersLaunched in February 2013An authoritative platform to expose your brandto a specialised, influential business audienceWell-written, full of insight and expertise, beautifullypresented in print and onlineHighly targeted print circulation of 5,000 worldwidewith a fully interactive digi-mag distribution of upto 40,000Perfect bound (30:70 ad-ed ratio)Up to 32 pages of bespoke regional content every issue,mailed to Asia Pacific; Americas; and Europe, Africa andMiddle East readersMonthly emailed newsletter featuring additional exclusivecontent, sent to 40,000 recipients worldwideCONTACTProgressive Customer PublishingAdvertisingStuart Charlton0207 936 ael Jones 44 (0)207 936 6510michael.jones@progressivecp.comFCSI Advertising7th FloorJohn Carpenter House,John Carpenter Street,LondonEC4Y 0ANUKwww.foodserviceconsultant.orgPROGRESSIVE CUSTOMER PUBLISHING STUART CHARLTON 44 (0)20 7936 6931
FOODSERVICE CONSULTANT MEDIA INFORMATION 2014
FOODSERVICE CONSULTANT MEDIA INFORMATION 2014 PROGRESSIVE CUSTOMER P UBLISHING STUART CHARLTON 44 (0)20 7936 6931 Foodservice Consultant is the quarterly magazine for FCSI members*. It provides authoritative insight, opinion and intelligence to help foodservice professionals keep in touch with the things that matter. Featuring case study
