Business intelligence for buyers and specifiers of commercial catering equipment MEDIA PACK 2020 Leaderboard 1040px x 120px DIGITAL In numbers oodserviceEquipmentJournal.com is the UK’s only dedicated web portal for multi-site buyers, purchasers and specifiers of commercial cater- Over ing equipment as well as executive chefs and 53,900 Fmenu development managers. The site provides a truly page impressions per unique opportunity for suppliers and brands to reach the month* very people responsible for ensuring the kitchens of the Tower Banner nation’s restaurants, cafes, , hotels, schools, colleges 300px x 600px and hospitals have access to the equipment they need. By advertising on FoodserviceEquipmentJournal. com and within the site’s associated enewsletters, organ- Over isations of all sizes can now communicate information 30,500 about their company, products, services and promotions users per month to a highly-targeted and active end-user community. MPU Through our daily news alert, you will be commu- 650px x 250px nicating directly to purchasing, procurement and food development personnel who control the purse strings of annual equipment budgets worth millions of pounds. Daily e-newsletter goes to

DIGITAL over 3,450 key decision makers ADVERTISING ONLINE AND IN THE DAILY NEWS ALERT OFFERS NUMEROUS COMMERCIAL BENEFITS: METRICS FLEXIBILITY BRANDING PROMOTIONS Digital advertising Digital artwork can be Your digital artwork on this Online campaigns take place Average open rate packages include changed, updated and rotated 100% dedicated catering in real time, so if you advertise clickthrough reports on a daily, weekly or monthly equipment portal will ensure digitally buyers can immediately basis, offering you a unique your brand is at the forefront take advantage of your company’s that explain how visitors 33% opportunity to customise of buyers’ minds, helping to offers and promotions. With responded to your your campaign, communicate increase awareness of your banners, wallpaper and MPU campaign, giving you full multiple messages and products and enhancing the positions available on the website analysis of how many promote different offers. With profile of your company to and daily enewsletter, we can help *March 2020 people it reached and the digital advertising you can drive the industry’s most influential you choose the online medium level of engagement. traffic straight to your website. procurement specialists. that best delivers your message. PRINT In numbers oodservice Equipment Journal provides business intelligence for buy- ers, purchasers and specifers of commercial catering equipment working NEWS, TRENDS AND MARKET INTELLIGENCE FOR GROUP PURCHASING PROFESSIONALS 3,000 for multi-site operators in the UK. The market-leading monthly maga- DECEMBER 2018/ISSUE 48 www.foodserviceequipmentjournal.com zine and online portal, FoodserviceEquipment.com, is the only title spe- Monthly circulation cifically created and written for those responsible for procuring kitchen to owners, managing equipment on a group level. In addition to delivering topical news, interviews, com- directors, general managers,

F EQUIPMENT ment, analysis, debate and best practice, Foodservice Equipment Journal provides OF THE YEAR commercial directors THE 30 BEST KITCHEN PRODUCT a platform for suppliers, contractors and buyers to promote product innovation and LAUNCHES OF 2018 discuss the issues really driving the market place. 7,500 Average monthly readers, NEWS, TRENDS AND MARKET INTELLIGENCE FOR GROUP PURCHASING PROFESSIONALS NEWS, TRENDS AND MARKET INTELLIGENCE FOR GROUP PURCHASING PROFESSIONALS NEWS, TRENDS AND MARKET INTELLIGENCE FOR GROUP PURCHASING PROFESSIONALS

AUGUST 2018/ISSUE 44 www.foodserviceequipmentjournal.com SEPTEMBER 2018/ISSUE 45 www.foodserviceequipmentjournal.com NOVEMBER 2018/ISSUE 47 www.foodserviceequipmentjournal.com

BURGER KING TECHNOLOGY THAT LIVING LIFE IN INNOVATIVE KIT POLE POSITION TALL ORDER CHICKEN RUN based on 2.5 readers for Kitchen talk with the Giraffe pins growth plans KFC’s contemporary UK boss gives a candid OPERATOR TRANSFORMS KITCHENS THE FAST LANE FOR HIGH FRYERS account of chain’s plans DEBATE Meet the waste management Special preview of Restaurant Keeping on the right side head chef at Silverstone on restaurant efficiency approach to expansion LEADING GROUPS DISCUSS ace doing things differently & Takeaway Innovation Expo of acrylamide regulations ROBOT CHEFS THE FUTURE OF New tech creates multi- THEIR KITCHENS tasking kitchen masters LATIN BEAT each copy HEAD OF FOOD DEVELOPMENT GLENN EVANS EXPLAINS THE THINKING BEHIND LAS IGUANAS’ KITCHEN MODIFICATIONS AS IT BIDS PANEL DISCUSSION ROAD TO WHAT DO TO TAKE SOUTH AMERICAN CUISINE TO NEW LEVELS IN THE UK EXECUTIVE CHEFS REALLY THINK ABOUT THEIR PROFESSION? STATE OF INNOVATION THE NATION 100,000 TOP 10 CATERING FIS’ MIKE FAERS ON THE PATH THAT HAS TAKEN HIM FROM RUNNING EQUIPMENT MCDONALD’S GLOBAL FOOD STRATEGY TO PROVIDING CULINARY AND SUPPLIERS BY ANNUAL STRATEGIC SERVICES FOR THE BIGGEST CHAINS ON THE HIGH STREET SALES SPARKLING GINO D’ACAMPO WAGAMAMA SET BRINGING COLOUR CHAIN’S SWEET MOVE FOR NEW FUTURE TO THE KITCHEN Number of sites that FEJ’s SUBWAY How one site overcame a Deal with The Restaurant Personalised cooking EXCLUSIVE: THE INSIDE STORY ON HOW SUBWAY IS WORKING GOLD STANDARD major kitchen odour challenge Group shakes up market suites gain momentum WITH HOBART TO CREATE WAREWASHING SOLUTIONS THAT HOW JACOBS DOUWE EGBERTS IS DEVISING INNOVATIVE EQUIPMENT readership is responsible SAVE TIME AND BOOST PROFITABILITY FOR FRANCHISEES SOLUTIONS TO HELP OPERATORS GROW THEIR HOT BEVERAGE SALES for in the UK CIRCULATION BY BUSINESS THE POWER OF PRINT

ADVERTISING IN FOODSERVICE EQUIPMENT JOURNAL OFFERS NUMEROUS COMMERCIAL BENEFITS: 44% 21% CREDIBILITY INTEGRITY FREQUENCY AUDIENCE 19% Foodservice Equipment Like its sister publications in the Foodservice Equipment Our database is fully researched 10% Journal is published by hospitality sector, Foodservice Journal is published 12 times from scratch and maintained, 4% ITP Promedia Publishing, Equipment Journal is built on an a year, providing the market giving you the guarantee that 2% a leading, global publisher editorial policy that places huge with a monthly digest of your message is being seen by emphasis on the integrity, quality original news, trends and with some of the most the most influential group buyers Restaurant Chain/Group and richness of its content. Our features. We will work with Cafes and bars respected, sector-leading of catering equipment in the UK. teams work hard to bring the you to create a campaign that Hotel and leisure B2B and consumer market the information it needs delivers a consistent message Many of these individuals are Contract caterers magazines within its to know, creating a compelling and is read by prospective responsible for hundreds of sites Supermarkets portfolio, and offices in publication that suppliers benefit buyers of your equipment and annual equipment budgets Public sector procurement London, Dubai and India. from being associated with. month after month. that run into the millions. BESPOKE EVENTS • Roundtable opportunities As a multi-platform publisher, we can work with you to organise events tailored to your specific needs, including roundtables.

• Roundtables allow you to gain thought leadership on an industry topic while providing a platform for you to communicate your message objectively and network with key individuals.

• You choose the topic to be discussed, and then work in partnership with Foodservice Equipment Journal to decide on panellists, 2020 FEATURES before setting out the agenda for the session.

JANUARY FEBRUARY MARCH APRIL • Debates are lively and engaging and a great Warewashing 1 Hot holding Food prep equipment Refrigeration 1 way to be seen as the go-to experts in your Water boilers Kitchen design Sous vide Microvaves sector. Induction HRC - Show preview Tech focus Distributor report • All roundtables are followed by extensive post-event print and online coverage and

COMMMERCIAL SPECIAL photography. MAY JUNE KITCHEN SPECIAL JULY EDITION

In association with In association with Combi ovens Outdoor cooking Prime cooking AUGUST ROUNDTABLE DISCUSSION ROUNDTABLE DISCUSSION

dealing with is actually unbelievable Special report: Buyers’ Guide ROUNDTABLE DEBATE: WHAT WILL and remarkable, but ultimately it comes down to that creative point Service Ice machines Coffee machines and the chef who is passionate about IT TAKE FOR THE INDUSTRY TO seasonality. I was at The Restaurant Congress a couple of days ago and to innovative equipment there was a restaurant there that ties themselves in with nurseries. So if FEJ Awards shortlist Healthcare sector report Market best practice TREAT FOOD WASTE SERIOUSLY? there are seven kilos of strawberries done a day, they agree to take all Food waste remains a major issue for foodservice of that product and re-use it. This operators and one that, if it is managed successfully, restaurant was using every single bit can drive the sustainability agenda, reduce costs and of waste and just created a scratch improve the bottom line. FEJ, in association with waste menu, it was incredible. So it does management equipment specialist IMC, invited some come down to the guy in the kitchen being passionate about wanting of the UK’s top caterers and hospitality experts to a to control his waste. It is all about special editorial roundtable in London to discuss the education and using seasonality ways their businesses are addressing food waste and and monitoring all the waste. It is examine the real challenges that the industry faces. common sense stuff really.

Michael Taylor: It is not just the passion of the chef, it is the passion t has been said that the We developed it so that operators of the people who decide to go to the ‘true’ cost of food waste cannot close their bookwork until restaurant because it positions itself to the hospitality and they have entered numbers. That as a sustainable company that wants foodservice sector is more pulls through food and beverage to do the right thing. So even chefs Ithan £2.5 billion a year, which purchase numbers, which allows us are being pushed to do these things on average is one in six meals to get a food waste percentage, so that because it makes them a better chef. served. How much of a focus is everyone can see the costs and relate food waste for your business? it to the margin and so on. Clearly Andrew Bennett: Yes, it is getting we’re a catering company but it is all that mindset into your team — “hang Mike Hanson: We launched our about reducing and preventing food on a minute, what are you going to do NOVEMBER DECEMBER own programme after quite a lot of waste, rather than disposal. We have Overall we have saved around 40% in you are thinking about and working of trials with companies and people with that, you can’t throw that away, testing at the beginning of 2014. We saved huge amounts of money from the time since we launched it. on food waste, data is both important very much got into backholding let’s find a way”. It takes time. SEPTEMBER OCTOBER segregate into plate waste, spoilage the system and it has helped develop and, to be honest, a luxury that we food waste or residues from various waste and production waste and we opportunities to talk to clients around Sharon Linney: We have gone didn’t have 10 years ago. We use different places and then sorting it. UKHospitality represents some report it through a proprietary online the value of energy and disposal costs through a significant period of Winnow and we love that system But we are doing a lot of trials now 700 companies responsible for Refrigeration 2 Cooking suites accounts portal called Evolution. we have saved them, which is huge. change at CH&Co, so it is fair to say because it gives us very exact data where we are actually front-sorting, 65,000 sites. Is food waste a Fryers Fire suppression that we are amalgamating systems when it is used well and I think all of so we don’t deliver that food waste, topic that your members are and putting them into different us now have access to data on food we keep packaging and such things talking about? ON THE PANEL parts of the business. The focus on waste that we couldn’t have dreamt to prevent the production of it in sustainability is there and in terms of having a decade or so ago. That’s the first place and then it is all in a Pernille Thomsen: It is definitely Light equipment Food Safety & Hygiene Andrew Bennett, National Chair, Craft Guild of Chefs of the management and recording of hugely valuable because we are at a central distribution place, which rising up the agenda from the big food waste we are doing it in a number turning point. There are clients who makes it a lot easier to deal with. Also, companies right down to the small Warewashing 2 Pizza equipment Alice Woodwark, Managing Director, Restaurant Associates of ways and trialling technology. It is are absolutely committed to doing it’s technology, it’s data, it is using IT ones, but from a body that represents Mike Hanson, Head of Sustainable Business, BaxterStorey really important for us as a business this and there are clients who, at systems to actually allow a farmer in such a vast variety of businesses, a Michael Taylor, Managing Director Waste Management, MITIE not to manage waste on its own as a best, see it as a hygiene factor or a a field to say, “I have got two tonnes of one-size-fits-all approach doesn’t State of Nation report Equipment of the Year separate entity, but reach as many cost benefit and aren’t thinking about spuds that nobody wants” and here’s a suit everyone. Sustainability might be Pernille Thomsen, Communications & Social Media Manager, parts of our business in different ways what you might call the ‘softer side’ — portal that tells everybody about it so different for a restaurant in The Shard Waste management Annual Power List UKHospitality to make sure that things like ordering the more human side of it. When you whoever wants them can have them. versus a country pub that has their Sharon Linney, Operations Director, CH&Co and production are done right. have got data to back up what you are suppliers right next to them in the Steve Witt, Managing Director, IMC, & Chair of the Food Waste doing, it’s a huge benefit. What’s the chefs’ view on this? right area, and you’ve also got to take Management Committee, CESA Alice Woodwark: If I think about space and resource availability into the themes that come through when Michael Taylor: We have done loads Andrew Bennett: What you are consideration. We need to figure out

28 | Foodservice Equipment Journal | July 2018 www.foodserviceequipmentjournal.com www.foodserviceequipmentjournal.com July 2018 | Foodservice Equipment Journal | 29

NB: The topics in the 2020 feature list provide a guide to the headline features scheduled for 2020. However, each issue of Foodservice Equipment Journal will contain an additional mix of trends, interviews, case studies and product insight so please keep in regular contact with the editorial and commercial team to be involved with other opportunities. POWER LIST OUR READERS

The FEJ Power List is an annual celebration of the movers and Foodservice Equipment Journal is distributed to named individuals in purchasing and specifications roles at the UK’s shakers in the UK foodservice industry. This eagerly-anticipated list, largest foodservice operators, including executive chefs and heads of food development. Our readership is responsible which is published as part of a bumper October print issue, provides a for an annual equipment budget of £700m and in excess of 100,000 sites. Decision-makers who receive the print and rundown of individuals from the operator side of the market who have digital versions of FEJ represent companies that include: made their mark on the industry over the past 12 months. The Power ◆ ◆ ◆ Accor Hotels List therefore pays tribute to the individuals that are inspiring their Costa Coffee businesses to new heights, from ◆ Mitchells & Butlers ◆ ◆ Hilton Hotels the chief executives and managing ◆ The Restaurant Group ◆ Starbucks ◆ Marriott directors to the operational heads ◆ Casual Dining Group ◆ Pret A Manger ◆ Compass Group NEWS, TRENDS AND MARKET INTELLIGENCE FOR GROUP PURCHASING PROFESSIONALS OCTOBER 2018/ISSUE 46 www.foodserviceequipmentjournal.com and executive chefs. ◆ Azzurri Group ◆ Bill’s Restaurants ◆ Sodexo The Power List provides a ◆ Pizza Express ◆ Oakman Inns ◆ Aramark unique opportunity for advertisers ◆ TGI Fridays ◆ Punch Taverns ◆ Elior to reach the most influential ◆ Nando’s ◆ Ei Group ◆ BaxterStorey executives in the industry and ◆ Loungers ◆ ◆ Tesco have their brand associated ◆ McDonald’s ◆ Marston’s ◆ Sainsbury’s with this highly-anticipated JD Wetherspoon initiative, including pre- and post- ◆ KFC ◆ ◆ Morrison’s

2018IN PARTNERSHIP WITH Stonegate Pubs publication material. Marketing ◆ Domino’s ◆ ◆ Merlin Entertainments opportunities range from prime ◆ Papa John’s ◆ Fuller’s ◆ Center Parcs HIGH FLYER ENERGY SWITCH PIZZA PROFITS SHAPE SHIFTERS Inside Heston’s Planning ahead for Find the oven that suits Seeking flexibility in Heathrow kitchen a greener kitchen your delivery model catering design positioned adverts within the list to ◆ Subway ◆ InterContinental Hotels ◆ SSP Group full category sponsorship packages. BUYERS’ GUIDE FEJ AWARDS The Foodservice Equipment Journal Buyers’ Guide - produced in The FEJ Awards celebrates the achievements of multi-site partnership with sister title Catering Insight - provides a compelling foodservice operators in the UK and the catering equipment insight to the latest and greatest products available on the UK providers that serve them. Held on an annual basis and foodservice equipment market for dealers, distributors and national established to recognise back-of-house innovation, the account operators. This comprehensive catalogue, published as both FEJ Awards culiminates in a three-course, sit-down dinner a printed and digital edition, showcases innovations from smallwares, where the winners of each category are revealed. Attended food prep and plug-and-play, to warewashing, refrigeration and heavy by executive chefs and equipment specifiers from restaurant duty cooking, as well as everything in between. chains, pubs groups, contract caterers and food-to-go outlets, the awards programme is the only one of its kind in the UK As a marketing tool, the Buyers’ Guide allows manufacturers and which recognises the role that foodservice equipment plays in site roll-outs, menu development and kitchen efficiency. suppliers to inform existing and prospective customers about the latest Past winners have included Wagamama, Greene King, Marston’s, Loungers, TGI Fridays, Punch Pubs, Las Iguanas, SA solutions on the market and showcase products that can deliver genuine Brain & Co and Compass Group, With online and printed promotions beginning six months in advance,of the ceremony, value to commercial kitchens. The guide also serves as a vehicle to partnering with the FEJ Awards provides extraordinary levels of editorial and marketing exposure and places your celebrate product development and point customers to true innovation. business at the forefront of this unique networking event. PRINT AND ONLINE ADVERTISING RATES RATE CARD FOR FOODSERVICE EQUIPMENT JOURNAL RATE CARD FOR FEJ.COM CONTACTS POSITION SPECIFICATIONS SINGLE ISSUE POSITION PRICE price per insertion PRIME POSITIONS FEJ.COM Front cover gatefold 406 x 275MM £6,500 Leaderboard £1,750 per month EDITORIAL CONTACT Belly band 500 x 70MM £5,450 Tower £2,000 per month Andrew Seymour IFC/OBC 205 x 275MM £4,150 Button £750 per month 020 3176 4234 Opening double page spread 410 x 275MM £6,000 Wallpaper £1,250 per week [email protected] Double page spread 410 x 275MM £5,300 Exclusive Mobile MPU £2,500 per month Roundtable event Actual event & 4 page write up £5,000 DAILY NEWS ALERT STANDARD ADVERTISING Top Button £1,800 per month or £450 per week Full page 205 x 275MM £3,200 Leaderboard £2,000 per month or £500 per week COMMERCIAL CONTACT Half page horizontal 175 x 116MM £1,920 Tower £2,000 per month or £500 per week Mark Harris Half page vertical 85.5 x 232MM £1,920 Small leaderboard £1,700 per month or £425 per week 020 3176 4226 Quarter page 175 x 42MM £1,150 Button £1,575 per month or £350 per week [email protected] Advertorials 205 x 275MM £4,330/page Sponsored news stories £700 per story Discounts available on multiple campaigns* Dedicated email shot £5,000 per email

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NEWS, TRENDS AND MARKET INTELLIGENCE FOR GROUP PURCHASING PROFESSIONALS NEWS, TRENDS AND MARKET INTELLIGENCE FOR GROUP PURCHASING PROFESSIONALS Follow us on APRIL 2020/ISSUE 64 www.foodserviceequipmentjournal.com MARCH 2020/ISSUE 63 www.foodserviceequipmentjournal.com Facebook @FEJournal

FEJ AWARDS FULL DETAILS OF HOW TO Follow us on NOMINATE INSIDE Twitter @FEJournal RECIPE FOR DISASTER? THE MENTAL HEALTH CRISIS IN COMMERCIAL KITCHENS Follow us on Linkedin @Foodservice Equipment Journal PUNCH POWERING PERFECT PAPA JOHN’S MENU DEVELOPMENT MANAGER ANDY BRIGGS AND CATERING OPERATIONS DIRECTOR OF BUSINESS DEVELOPMENT, JUSTIN GILBERT, MANAGER CHRIS WEBB TAKE US BEHIND THE SCENES OF PUNCH PUBS’ DISCUSSES THE KITCHEN MODEL UNDERPINNING THE FRANCHISE Promedia Publishing Ltd STATE-OF-THE-ART DEVELOPMENT KITCHEN AND TRAINING ACADEMY PIZZA CHAIN’S GROWTH IN THE UK MARKET

THE MANOR REBORN SUPPLIER SPOTLIGHT SPEED MERCHANTS CHEFS’ CHOICE TREND SPOTTERS BATH TIME 16-25 Bastwick Street, London, EC1V 3PS Leading hotel flies high with Signature FSE creates Maximise microwaves to The Langham equips Executive chefs talk Shining the spotlight Falcon cooking equipment dedicated hub for key brands save time in the kitchen new cookery school kitchen challenges on sous vide cooking 020 3176 4228 www.itppromedia.com