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Food Arts Media Kit
Food Arts Media Kit
Food Arts Media Kit
Food Arts Media Kit
Food Arts Media Kit
Food Arts Media Kit
Food Arts Media Kit
Food Arts Media Kit
Food Arts Media Kit
Food Arts Media Kit
Food Arts Media Kit
Food Arts Media Kit
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Food Arts Media Kit

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  • 1. 2011 editorial calendarFOOD ARTS is the ultimate, authoritative insider’s resource for up-to-the-minute, cutting edge information.Aside from the features & departments described here, each issue will feature the signature late-breaking,controversial, or revelatory stories for which FOOD ARTS has become internationally known.Not to be missed...January/February: Special Double Issue July/August: Special Double IssueNorth American Association of Food Equipment Manufacturers Special Bonus Distribution(NAFEM) American Culinary Federation Conference• Annual Roundup of the Year’s Industry & Culinary • Nationwide Fall/Winter Menu Previews (Pork, Chicken, Award Winners Lamb, Beef, Fish, Chocolate, Pastry, etc.)• Top Kitchen Designers and their Must Haves • Bar Biz: Successful Cocktail Programs• Bar Biz: Amazing Beer Lists • Kitchen Spy: My Dream Restaurant• Kitchen Spy: My Dream Kitchen • Wine Report: Selling Wine by the Glass• Wine Report: How to Upsell • Flavor Patrol: Chefs Divulge Pantry Secrets (Mayo,• Flavor Patrol: Italian Ketchup, Mustard, etc.) • Tabletop: China, Glass, SilverMarch: Special Bonus DistributionBoston Seafood Show September: Technology in the Kitchen• Nationwide Spring/Summer Menu Previews (Pork, Chicken, • Mystery Basket: Meat, Seafood, Poultry, Condiments, Lamb, Beef, Fish, Chocolate, etc.) Spices, Grains & Vegetables• New Vegetarian Options • Whole Hog 101• Drink Arts: Spicy Cocktails • Pizza, Pizza, Pizza• Kitchen Spy: Energy Update • Chains: Quality on the Menu• Wine Report: Best Sellers • Bar Biz: Gin• Flavor Patrol: Mexico • Kitchen Spy: Equipment Feature • Pairings Portfolio: Wine, Beer & SpiritsApril: F&B Trends Special Bonus Distribution October: Europe on the MenuGreystone Flavor Summit; IACP Conference Special Bonus Distribution• Mystery Basket: Pastry (Flour, Sugar, Butter, Nuts, Spices, Eggs, etc.) Wine Spectator’s New York Wine Experience• Greener Weddings • International Culinary Trends• Drink Arts: Smoothies • Mediterranean Flavors• Kitchen Spy: Equipment Feature • Drink Arts: The New Punch Bowl (Rum, Gin, Whiskey, Vodka, etc.)• Wine Report: Winning Wine Programs • Equipment: Chefs’ Favorite Gear• Flavor Patrol: Greek (Lamb, Yogurt, Phyllo, Feta, etc.) • Wine Report: My Dream Wine List• Tabletop: China, Glass, Silver • Flavor Patrol: Global BBQ • Tabletop: China, Glass, SilverMay: Special Bonus Distribution • Special Advertising Section: Banquets & CateringNational Restaurant Association Show• Top Chefs’ Hits & Flops: Center of the Plate, Starters, November: Special Bonus Distribution Desserts, and more International Hotel/Motel & Restaurant Show• Successful Restaurant Styles 2010 Women Chefs & Restaurateurs National Conference• Chicago Restaurant Roundup • F&B Updates: The Worldwide Hotel Scene• Bar Biz: Tequila • Flavor Summit Conference Review• Equipment: Chef’s Favorite Gear • Top Chefs’ Hits & Flops: Center of the Plate, Starters,• Wine Report: Best Sellers Desserts, and more• Tabletop: China, Glass, Silver • Bar Biz: Bourbons and Single Malts • Kitchen Spy: Energy Saving EquipmentJune: The Americana Issue • Wine Report: New Varietals/Blends• American Cuisine: Spice it up! • Tabletop: China, Glass, Silver• Burgers, Inside and Out• Sauces & Techniques December: The Year in Review, Booming Bar Business• Attainable Sustainable: Green to Go, Products for Takeout • Significant Top Trends, Hot Ingredients, & Milestone Happenings• Bar Biz: Beer Gardens • Healthy Chains• Kitchen Spy: Deep Fryers • Drink Arts: Beer Pairings• Wine Report: Hot New Lists • Kitchen Spy: Equipment Feature• Special Advertiser Research: Harvey Communication Study • Flavor Patrol: Signature Sauces• Special Advertising Section: The Green Album: Update of • Bar/Wine Report: Blends on the List Responsible Steps Being Taken Throughout the Food Industry • Special Advertising Section: Brand New (Chains, Independents, Manufacturers, Wineries, etc.)
  • 2. Hot themes for 2011Flavor PatrolOur nationwide and global searches provide fresh ammunition for the flavor arsenals of chefs, pastrychefs, & bar artists hungry for fresh ingredients & recipe ideas. 2011 CLOSINGHow To Keep Quality High & Costs LowWith the rising price of fuel, grain & other commodities, operators are challenged more than ever toprovide quality service while maintaining profits. DATESF&B WatchCover high volume activity in the hot hotel, resort, casino, cruise line & banquet industries. January/ FebruaryWhat Next? Space Closing: 12/1News flashes as to oncoming innovations, trends & similar significant phenomena of special value tochefs, f&b directors, restaurateurs, hoteliers, purchasing agents & banquet managers. Materials Due: 12/6Appearing in every issue… MARCH Space Closing: 1/10Pilot Light • Traveling sTomaCh Equipment Materials Due: 1/13Letter from the founder, First-person accounts of • KITCHEN SPYAriane Batterberry exotic locales, from street An exclusive behind-the- food to hotel fare scenes tour of a new kitchen,Front Burner detailing equipment, food APRILFood news, culinary competi- Say Cheese safety, hygiene & electronics Space Closing: 2/10tions, industry events, chefs on A photo gallery of industrythe move & more events & personalities • my FavoriTe gear Materials Due: 2/15 Chefs talk in detail aboutBirth Announcements Bar Biz their most valued piecesRestaurant openings across the Spirits, beer & business behind of equipmentcountry, with samplings from the bar MAYtheir debut menus • ask Dr. knüTzenbolTz Space Closing: 3/10 Wine Report A lively series answering Materials Due: 3/15World Cuisines Practical information about wine crucial equipment &• Cuisines sales for operators, plus new kitchen queries Global cooking styles releases from around the world June• smoke signals Space Closing: 4/11 A glimpse into the dining scene Materials Due: 4/14 of a specific city or region July/augusT Space Closing: 6/1Appearing regularly... Materials Due: 6/6“101” Pastry Pro Banquets & CateringPrimers on essentials: flour, Following the leaders in their How the most successfulvanilla, etc. exploding field: dessert menus, operators are profiting in the tips, techniques & trends lucrative high-volume sector SEPTEMBERChain Reaction/R&D Space Closing: 7/11An insider’s look at chains, Cups & Co. Tabletop Materials Due: 7/14the chain industry, chain chefs, Coffee & tea news; Hot topics in china, silver,Research & Development, service ideas & trends glassware & linenbreakthroughs & new menuconcepts Tech Talk Menu News OCTOBER Using technology, the Internet • menu Previews Space Closing: 8/10Kindest Cuts & POS systems to build business • hiTs & FloPs Materials Due: 8/15How chefs are using under- • menu oF The momenTutilized cuts of meat Drink Arts • menu makeovers Exciting new recipes, • mysTery baskeTCash Register ingredients & bar wares, along novemberMake a successful with the engaging professional Space Closing: 9/12operation & build profits personalities who are using them Materials Due: 9/15 DECEMBER Space Closing: 10/11 Materials Due: 10/14
  • 3. Why Food Arts?FOOD ARTS is the core publication, the “must read” for the industry, with vividly presented andincisively written stories telling our readers, 56,000+ restaurateurs, chefs, and hotel F&B’s all theyneed to know about food, wine and spirits, equipment, tabletop, menu ideas, international news, foodculture and history, and much, much more.More restaurant owners, chefs and hotel and cruise line F&B’s personally request FOOD ARTS thanany other foodservice (or beverage) publication by far (Source: BPA).Food Arts reAders: n Serve over 13 billion meals annually (MRI). n 100% request the magazine in writing (BPA). n 97% are interested in trying new products (MRI). n 98% are willing to spend more for premium quality products (MRI). n 95.2% are responsible for their establishment’s food purchasing decisions (subscription qualification card). n 94% are responsible for developing or influencing the addition of new items to their establishment’s menu (Harvey). n 85% say their menus are influenced by what they see in FOOD ARTS (MRI).Food Arts CirCulAtion: n Food Arts reaches 56,000 full-service restaurateurs, Executive Chefs/Chefs, F&B Directors and Presidents/Owners (BPA). n FOOD ARTS has the largest hotel circulation by far of any foodservice publication (BPA).Food Arts editoriAl: n Constantly maintains a far higher editorial ratio than other foodservice publications. FOOD ARTS provides operators with all the information pertinent to their establishments. n Reader friendly. Introducing or promoting a high-quality product in this editorially heavy environment means less competitor advertising clutter, even when your competitors are present in the publication.Food Arts leAds: n An ad in FOOD ARTS generates 3 times the leads of other trade publications worldwide (Berkshire). It receives on average far more leads than any other foodservice publication.Food Arts HArvey reseArCH: n In response to the question, “If you could receive only one foodservice publication, which would you choose?”, the overwhelming majority answered: FOOD ARTS.FoodArts.com
  • 4. The FOOD ARTS ReADeRFOOD ARTS reaches 56,000 full-service chefs, F&B directors and restaurant owners across the nation.Our readership covers the fullservice segment of the industry as no other trade publication can; ourreaders represent operations from Perkins to TGI Friday’s to fine dining establishments; from HolidayInn to Hyatt to Ritz Carlton.Despite their diverse demographics, Food Arts readers share some “typical” traits which are anythingbut typical: n Power in Purchasing Decisions. 95.2% of Food Arts readers are responsible for their establishment’s FOOD purchasing decisions (MRI) and 98% are involved in and/or influence the Food, Beverage, Equipment and Tabletop purchasing decisions (MRI). n Power in Menu Decisions. 94% are responsible for developing or influencing the addition of new items to their establishment’s menus (Harvey Measurement Study). n Tremendous Purchasing Power. Food Arts readers serve over 13 billion meals per year (MRI). n Requests FOOD ARTS in Writing. Food Arts circulation is 100% written or emailed request (BPA). When other publications speak of “readers,” they often mean people to whom they send their publication. When we say “readers,” we mean people who have taken time to request Food Arts in writing. n Overwhelming Response to Advertising. Food Arts receives the highest leads within the industry and this includes fractional advertising. Berkshire Processing reports that Food Arts’ averages between 150-300 leads per ad, with BRCs receiving an average of over 400 leads. n Preference for FOOD ARTS over other foodservice publications. 96% of our readers have read the last 3 of our 4 issues and they spend an average of 54 minutes with each issue (MRI). The overwhelming majority of our readers spend more time with Food Arts than with any other foodservice publication (MRI).FoodArts.com
  • 5. ProDuction sPeciFicationsPrinting Mechanical SPeciFicationSWeb Offset (SWOP) WIDTh DEPThBinding: Perfect Bound Single Page Full Bleed 8 1/2" 11 1/4"Publication Trim Size: 8 1/4" x 11" Trim 8 1/4" 11" Safety 8" 10 3/4"Digital File SPeciFicationS Full-Non Bleed 7" 10"PDF/X-1an PDF/X1a file (Only one ad per file) Spread (At least 1/2" total Safety in gutter)n Images must be CMYK or Grayscale TIFF or EPS Bleed 17" 11 1/4" prepared for the SWOP3 color environment Trim 16 1/2" 11"n Total Area Coverage for CMYK color builds should Safety 16" 10 3/4" not exceed 300% Non-Bleed 14" 10"Delivery oF aD Material Fractionals (Safety is 3/8” on all sides from bleed) 2/3 Vert. Non-Bleed 4 1/2" 9 3/4"Digital files uploaded to our ad portalhttp://mshanken.SendMyAd.com 2/3 Vert. Bleed 5 1/8" 11 1/4"(uploading tutorial available on site) 1/2 pg. Vert. Bleed 4 3/8" 11 1/4" 1/2 pg. Vert. Non-bleed 3 3/4" 9 3/4"Advertising material will be retained for one year, unlessreturn is specifically requested. M. Shanken Communi- 1/2 pg. horiz Bleed 8 1/2" 5 3/4"cations is not responsible for keeping material beyond 1/2 pg. horiz Non-Bleed 7 1/4" 5"one year. 1/3 pg. Square Bleed 5 1/8" 5 1/2" 1/3 pg. Square Non-Bleed 4 1/2" 4 1/2"For Further inForMation 1/3 pg. Vert. Bleed 3" 11 1/4"Go to mshanken.com, or contact: 1/3 pg. Vert. Non-Bleed 2 1/4" 9 3/4"Connie McGilvray Island page 4 1/2" 7 1/2"cmcgilvray@mshanken.comtel: 212-481-8610 x344Carolyn Plouffécplouffe@mshanken.comtel: 212-481-8610 x365SWOP® is a registered trademark of SWOP, Inc.
  • 6. m. shAnken CommuniCAtions, inC. Copy and Contract requirements1. The acceptance or execution of an order is 11. All orders accepted by the Publisher are subject to Publisher’s approval of copy, text, contingent upon acts of God, fires, accidents, display and illustration. strikes or other interruptions to production and/ or distribution of the same or different nature2. All copy, text, display and illustration are beyond his control. published on the representation that the advertiser and the advertising agency are fully 12. Rates charged and discounts allowed are subject authorized and have secured proper written to short rate at expiration of ad schedule. consent. The advertiser and the advertising 13. Publisher reserves the right to cancel the agency agree to indemnify and save harmless contract upon default in payment or breach of the Publisher from any and all liability, loss and any provision herein, and all unpaid charges and expense of any nature arising from such short rates shall become immediately payable. publication. 14. Publisher reserves the right to reject, exclude, or3. Any insertion of advertising made by the agency cancel any advertisement, insertion order, space or advertiser represents an acceptance by both reservation or position commitment at any time, the agency and the advertiser of all the terms for any reason, without liability, even if previously and conditions of the rate card applicable to the acknowledged or accepted. issue in which such insertion is to be published. 15. All advertisements must be clearly identified by4. All rates and units of space are subject to change the trademark or signature of the advertiser. on 30 days’ notice. Those which, in the judgment of the Publisher,5. Orders for specific units of space and dates of look like editorial pages will be marked insertions are necessary. “Advertisement.”6. Orders specifying positions are accepted on 16. The liability of the Publisher for any error for request basis only. which he may be held legally responsible will not exceed the cost of the space occupied by the7. The Publisher assumes no responsibility for error. The Publisher will not, in any event, be errors in key numbers or telephone numbers, or liable for loss of income or profits or any in the printing or insertion of numbers for consequential damages. inserted material. 17. No conditions, printed or otherwise, appearing8. Orders that contain incorrect rates or conditions on contract orders or copy instructions that will be inserted and charged for at regular- conflict with the Publisher’s policies, listed on schedule rates. Such errors will be regarded as this rate card, will be binding on the Publisher. clerical. 18. As used in this section, the term “Publisher” shall9. Conditional orders are not accepted by the refer to M. Shanken Communications, Inc. Publisher.10. Cancellation or changes in orders not accepted after closing date.FoodArts.com
  • 7. L BUSINESS PUBLICATION CIRCULATION STATEMENT No. 999/06-10 FOR THE 6 MONTH PERIOD ENDED JUNE 2010 No attempt has been made to rank the information contained in this report in order of importance, since BPA Worldwide believes this is a judgment, which must be made by the user of the report. Two Corporate Drive, Ninth Floor Food Arts Publishing Co. Inc. Shelton, CT USA 06484-6259 A Division of M. Shanken Phone: +1 203.447.2800 Communications Inc. Fax: +1 203.447.2900 387 Park Avenue South www.bpaww.com New York, New York 10016 Tel. No.: (212) 684-4224 A not-for-profit organization since 1931, FAX No.: (212) 684-5424 BPA Worldwide is governed by a tripartite board comprising media owners, Official Publication of: None advertising agencies and advertisers. Established: 1988 Spanning 25 countries, BPA serves more Issues Per Year: 10 than 2,000 B-to-B publications and 500 consumer magazines, plus newspapers, events, Web sites, email newsletters, databases, wireless and other advertiser- supported media-as well as more than 2,600 advertiser and agency members. FIELD SERVED FOOD ARTS serves restaurants, hotels, resorts, Inns, caterers, clubs, conference centers, cruise lines, Visit www.bpaww.com for the latest audit executive dining, party planners, food consultants, media, schools, distributors, architectural firms, reports, membership information and and others allied to the field. publishing and advertising industry news. DEFINITION OF RECIPIENT QUALIFICATION Qualified recipients include owners, proprietors, presidents, partners, executive chefs, chefs (any rank), general managers, caterers, party planners, kitchen managers, banquet managers, restaurant managers, catering directors, food/beverage directors, club managers, hotel directors, purchasing agents, bar managers, wine stewards, restaurant designers, food/wine editors and writers, consultants, educators, students, and other titled and non-titled personnel including company addressed copies. AVERAGE NON-QUALIFIED CIRCULATION 1. AVERAGE QUALIFIED CIRCULATION BREAKOUT FOR PERIOD NON-QUALIFIED Total Qualified Qualified Non-Paid Qualified Paid Not Included Elsewhere Copies QUALIFIED CIRCULATION Copies Percent Copies Percent Copies Percent Other Paid Circulation___________ - Individual ______________________ 56,107 100.0 55,373 98.7 734 1.3 Advertiser and Agency __________ 1,085 Sponsored Individually Addressed __ - - - - - - Rotated or Occasional __________ - Membership Benefit _____________ - - - - - - Allocated for Trade Shows and Conventions ______________ 630 Multi-Copy Same Addressee_______ 2 - - - 2 - Digital _______________________ - Single Copy Sales _______________ - - - - - - All Other______________________ 5,418 TOTAL QUALIFIED CIRCULATION 56,109 100.0 55,373 98.7 736 1.3 TOTAL 7,133 2. QUALIFIED CIRCULATION BY ISSUES FOR PERIOD Number Number 2010 Issue Removed Added Total Qualified January/February ___________________________________________________________________ 163 602 56,170 March ____________________________________________________________________________ 230 506 56,446 Food Arts / June 2010 April ______________________________________________________________________________ 505 1,497 57,438 May ______________________________________________________________________________ 9,809 7,625 55,254 June ______________________________________________________________________________ 21 - 55,233 TOTAL 10,728 10,230 1 www.bpaww.com
  • 8. Food Arts / June 2010 3a. BUSINESS/OCCUPATION BREAKOUT OF QUALIFIED CIRCULATION FOR ISSUE OF MAY 2010 This issue is 1.9% or 1,068 copies below the average of the other 4 issues reported in Paragraph two. TOTAL PERCENT BUSINESS AND INDUSTRY QUALIFIED OF TOTAL Restaurants ________________________________________________________________ 25,761 46.6 Hotels _____________________________________________________________________ 7,993 14.5 Resorts ____________________________________________________________________ 2,374 4.3 Inns ______________________________________________________________________ 761 1.4 Caterers ___________________________________________________________________ 6,470 11.7 Clubs _____________________________________________________________________ 2,629 4.7 Conference Centers _________________________________________________________ 422 0.8 Cruise Lines ________________________________________________________________ 152 0.3 Executive Dining ____________________________________________________________ 1,367 2.5 Party Planners ______________________________________________________________ 784 1.4 Food Consultants ___________________________________________________________ 1,950 3.5 Media _____________________________________________________________________ 357 0.6 Schools ___________________________________________________________________ 230 0.4 Distributors ________________________________________________________________ 1,643 3.0 Architectural Firms __________________________________________________________ 260 0.5 Others Allied to the Field ______________________________________________________ 2,101 3.8 SUBTOTAL 55,254 100.0 OTHER PAID CIRCULATION: Subscriptions _______________________________________________________________ - - Single Copy Sales ____________________________________________________________ - - TOTAL QUALIFIED CIRCULATION 55,254 100.0www.bpaww.com 2
  • 9. Food Arts / June 2010OCCUPATIONAL BREAKOUT OF QUALIFIED CIRCULATION FOR ISSUE OF MAY 2010 TOTAL PERCENT TITLE/OCCUPATION QUALIFIED OF TOTALProprietor, President, Owner, Chairman ___________________________________________________________ 18,475 33.4Executive Chef/Chef __________________________________________________________________________ 19,333 35.0Food and Beverage Management (General, Banquet, Restaurant and Club Manager; Hotel, Food & Beverage,and Catering Director; Purchasing Agent; Kitchen Planner; Bar Manager and Wine Steward.) _______________ 12,408 22.5Caterer and Party Planner ______________________________________________________________________ 1,502 2.7Food and Wine Writers ________________________________________________________________________ 235 0.4Consultants and Educators _____________________________________________________________________ 1,372 2.5Other _______________________________________________________________________________________ 1,929 3.5 TOTAL QUALIFIED CIRCULATION 55,254 100.0TYPE OF LOCATION BREAKOUT OF QUALIFIED CIRCULATION FOR ISSUE OF MAY 2010 TOTAL PERCENT TYPE OF LOCATION QUALIFIED OF TOTALA multi-unit headquarters ______________________________________________________________________ 9,496 17.2A location responsible for 2 or more operating establishments ________________________________________ 8,448 15.3An individual operating establishment ____________________________________________________________ 36,035 65.2Unknown ____________________________________________________________________________________ 1,275 2.3 TOTAL QUALIFIED CIRCULATION 55,254 100.0 TYPE OF LOCATION BREAKOUT Type of Location Copies % A A multi-unit headquarters ________ 9,496 17.2 B A location responsible for 2 or more D operating establishments ________ 8,448 15.3 A C An individual operating establishment__________________ 36,035 65.2 D Unknown _____________________ 1,275 2.3 B C 3 www.bpaww.com
  • 10. Food Arts / June 2010 3b. QUALIFICATION SOURCE BREAKOUT OF QUALIFIED CIRCULATION FOR ISSUE OF MAY 2010 Qualified Within Total QUALIFICATION SOURCE 1 year 2 years 3 years Qualified Percent I. TOTAL – Direct Request: _________________________________________________________________ 34,515 8,510 8,265 51,290 92.8 a. Written _____________________________________________________________________________ 15,343 3,457 3,192 21,992 39.8 b. Telecommunication __________________________________________________________________ - - - - - c. Electronic ___________________________________________________________________________ 19,172 5,053 5,073 29,298 53.0 II. TOTAL – Request from recipient’s company:_________________________________________________ 3,964 - - 3,964 7.2 a. Written _____________________________________________________________________________ 3,964 - - 3,964 7.2 b. Telecommunication __________________________________________________________________ - - - - - c. Electronic ___________________________________________________________________________ - - - - - III. TOTAL – Membership Benefit: ____________________________________________________________ - - - - - a. Individual ___________________________________________________________________________ - - - - - b. Organizational _______________________________________________________________________ - - - - - IV. TOTAL – Communication from recipient or recipient’s company (other than request): _______________ - - - - - a. Written _____________________________________________________________________________ - - - - - b. Telecommunication __________________________________________________________________ - - - - - c. Electronic ___________________________________________________________________________ - - - - - V. TOTAL – Sources other than above (listed alphabetically): _____________________________________ - - - - - Association rosters and directories ________________________________________________________ - - - - - Business directories ____________________________________________________________________ - - - - - Manufacturer’s, distributor’s and wholesaler’s lists __________________________________________ - - - - - Other sources _________________________________________________________________________ - - - - - VI. TOTAL – Single Copy Sales:_______________________________________________________________ - - - - - TOTAL QUALIFIED CIRCULATION 38,479 8,510 8,265 55,254 100.0 PERCENT 69.6 15.4 15.0 100.0 3c. MAILING ADDRESS BREAKOUT OF QUALIFIED CIRCULATION FOR ISSUE OF MAY 2010 Total MAILING ADDRESS Qualified Percent Individuals by name and title and/or function __________________________________________________________________ 50,808 92.0 Individuals by name only ___________________________________________________________________________________ 421 0.8 Titles or functions only _____________________________________________________________________________________ 3,749 6.8 Company names only ______________________________________________________________________________________ 274 0.4 Multi-Copy Same Addressee copies ___________________________________________________________________________ 2 - Single Copy Sales _________________________________________________________________________________________ - - TOTAL QUALIFIED CIRCULATION 55,254 100.0 4. GEOGRAPHICAL BREAKOUT OF QUALIFIED CIRCULATION FOR ISSUE OF MAY 2010 Total Total State & Zip Code Qualified Percent State & Zip Code Qualified Percent 039-049 Maine _________________ 322 400-427 Kentucky ______________ 403 030-038 New Hampshire _________ 324 370-385 Tennessee _____________ 771 050-059 Vermont _______________ 275 350-369 Alabama _______________ 417 010-027 Massachusetts _________ 1,661 386-397 Mississippi _____________ 212 028-029 Rhode Island ___________ 335 EAST SO. CENTRAL 1,803 3.3 060-069 Connecticut ____________ 894 716-729 Arkansas ______________ 192 NEW ENGLAND 3,811 6.9 700-714 Louisiana ______________ 483 100-149 New York ______________ 5,348 730-749 Oklahoma______________ 336 070-089 New Jersey _____________ 2,191 750-799 Texas _________________ 2,864 150-196 Pennsylvania ___________ 2,471 WEST SO. CENTRAL 3,875 7.0 MIDDLE ATLANTIC 10,010 18.1 590-599 Montana_______________ 150 430-459 Ohio __________________ 1,463 832-838 Idaho _________________ 144 460-479 Indiana ________________ 667 820-831 Wyoming_______________ 101 600-629 Illinois _________________ 2,783 800-816 Colorado_______________ 1,152 480-499 Michigan_______________ 1,410 870-884 New Mexico ____________ 276 530-549 Wisconsin______________ 971 850-865 Arizona ________________ 1,098 EAST NO. CENTRAL 7,294 13.2 840-847 Utah __________________ 328 550-567 Minnesota _____________ 788 889-898 Nevada ________________ 838 500-528 Iowa __________________ 284 MOUNTAIN 4,087 7.4 630-658 Missouri _______________ 867 995-999 Alaska_________________ 105 580-588 North Dakota ___________ 55 980-994 Washington ____________ 1,030 570-577 South Dakota___________ 68 970-979 Oregon ________________ 711 680-693 Nebraska ______________ 180 900-961 California ______________ 7,009 660-679 Kansas ________________ 276 967-968 Hawaii_________________ 516 WEST NO. CENTRAL 2,518 4.5 PACIFIC 9,371 17.0 197-199 Delaware ______________ 167 UNITED STATES 54,706 99.0 206-219 Maryland ______________ 1,196 969 & 004-009 200-205 Washington, DC _________ 361 U.S. Territories _________________ 383 220-246 Virginia ________________ 1,443 Canada _______________________ 82 247-268 West Virginia ___________ 172 Mexico ________________________ - 270-289 North Carolina __________ 1,507 Other International ______________ 37 290-299 South Carolina __________ 826 300-319 Georgia ________________ 1,578 APO/FPO ______________________ 46 320-349 Florida ________________ 4,687 TOTAL QUALIFIED CIRCULATION 55,254 100.0 SOUTH ATLANTIC 11,937 21.6www.bpaww.com 4
  • 11. Food Arts / June 2010 7. AVERAGE ANNUAL AUDITED QUALIFIED CIRCULATION AND CURRENT UNAUDITED CIRCULATION STATEMENTS Audited Audited Audited Audited Circulation Circulation Data Data Data Data Claim Claim January - July - January - July - January- June December June December June 6-Month Period Ended: 2007 2008 2008 2009 2009* 2010* Total Audit Average Qualified: ___________ 55,355 55,804 55,566 55,749 55,826 56,109 Qualified Non-Paid: ___ 54,939 55,421 55,327 55,239 55,023 55,373 Qualified Paid: _______ 416 383 239 510 803 736 Post Expire Copies included in Total Qualified Circulation: __ **NC **NC **NC **NC **NC **NC Average Annual Order Price:_______________ $32.20 $40.70 $40.90 $41.00 $41.10 $38.00*NOTE: July 2009 – June 2010 data is unaudited. With each successive period, new datawill be added until six 6-month periods are displayed.**NC = None Claimed.8. ADDITIONAL DATA:Paragraphs 3c and 7 are reported at the option of the publisher. PUBLISHER’S AFFIDAVIT We hereby make oath and say that all data set forth in this statement are true. Date signed July 27, 2010 Marvin R. Shanken, Chairman State New York Laura Zandi, Vice President/Circulation County New York (At least one of the above signatures must be that of an officer of the publishing company or its authorized representative.) Received by BPA Worldwide July 27, 2010 IMPORTANT NOTE: Type PJ This unaudited circulation statement has been checked against the previous audit report. It will be included in the annual audit made by BPA Worldwide. ID Number F054P0J0www.bpaww.com Copyright © 2010 BPA Worldwide. All rights reserved. Recycled Paper

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