2 0 1 8 M E D I A K I Tfesmag.com/images/mediakit/FES2018_mediakit_final.pdf · percent of the top 100 dealers reported increased sales. And 14 percent reported a decline in sales

Celebrating 70 years of creating

original content for the

E&S foodservice professional

PUBLISHED BY

2 0 1 8 M E D I A K I T

Subscriber Base

27,556

Commercial Foodservice Operators

38.5%

Non-Commercial Foodservice Operators

23.1%

Dealers

23.4%

Foodservice Facilities Consultants

7.4% Broadline Distributors

5.3%

Service Agencies and Others Allied to Field

2.3%

About FE&S

Foodservice Equipment & Supplies (FE&S) is the

authority of the nearly $11.4 billion equipment

and supplies industry, which includes equipment,

smallwares, tabletop products, furnishings and

custom fabrication. Our commitment to being an

original content creation company offers our

readers the most authentic information. Through

our print and digital channels, along with our

industry-leading events, FE&S has the power to

connect your company with the foodservice E&S

industry like no other media outlet.

Our Audience

August 2017

www.fesmag.com

HEALTHCARE FOODSERVICE STRATEGIC RXpage 24

Brooke Army Medical Center Transforms and

Modernizes Foodservicepage 54

fes1708_cover.indd 2 7/21/17 9:26 AM

2 | Foodservice Equipment & Supplies | MEDIA KIT 2018

June 2017 BPA Statement

Purchasing Power

The decision-makers you want to reach subscribe

to FE&S. Specifically, the equipment they approve

or authorize to purchase, recommend, sell or

specify, include:

Market Share

93.38%purchase, recommend, sell

or specify at least one product

Food Preparation Equipment........................... 85.7%

Refrigeration......................................................... 81.1%

Light Cooking Equipment................................. 80.4%

Heavy Duty Cooking Equipment ................. 76.8%

Food Storage Products ............................... 74.9%

Sanitation, Warewashing, Waste Disposal Products ............................ 73.5%

Food Safety Products ................................. 71.9%

Serving and Dispensing Products & Equipment ................................ 70.2%

Custom Fabrication ..................................... 58.7%

Supplies & Disposables ............................... 55.5%

Tabletop Products ....................................... 51.3%

Janitorial Products ...................................... 45.1%

Source: Readex Research, combined September 2016 and February 2017 results

Source: MediaRadar, August 2017

FE&S magazine continues to be the industry standard for news in the foodservice E&S community.

And the manufacturers recognize that fact as they choose to promote their brands within our publication

year after year.

2 0 1 3 2 0 1 4 2 0 1 5 2 0 1 6 2 0 1 7

FE&SFERFCSI

FEDANews & Views

FEFEF

FENeVie

44.26% 44.84% 45.94%47.97% 48.32%

Foodservice Equipment & Supplies | MEDIA KIT 2018 | 3

(through.August.2017)

“

For the past 70 years, FE&S has stuck to its editorial

mission of delivering the most authentic and original

foodservice E&S insight. Each issue brings readers

in-depth knowledge of the latest trends, innovations,

best practices and solutions to develop and maintain

cutting-edge and successful foodservice operations.

This philosophy built a strong foundation of trust

and created an industry bond. FE&S features

real-world applications presented not only by our

award-winning editors, but also by the people on

the front line.

Editorial Mission: Original & Authentic Content

Columns & Departments

Rotating articles offering comprehensive and

functional content, case studies and viewpoints for

sustained success:

• DSR of the Month

• Operator’s Opinion

• Trends

• Facility Design Project of the Month

• Consultant’s Viewpoint

• A Pro You Should Know

• Market Spotlight

• Chain Profile

• On-Site Profile

• People & Events

• Products

• Parting Shot

DSR of the Month –

A monthly profile of one of the

industry’s most accomplished

dealer sales reps

Products – These come

directly from you, the manufacturer.

Submit your product for consideration

to our editorial team.

Market Spotlight – A close-up look at

different operator segments and the factors

impacting their businesses, plus an overview of

the purchasing considerations operators should

weigh when buying specific E&S items

Facility Design Project of the Month –

A comprehensive exploration of one of

the best and newest completed

foodservice operations


“

Why Do You Read FE&S?

It’s always interesting to read the different

perspectives by members within the foodservice equipment community.

– Scott Reitano

Reitano Design Group

FE&S is an important tool in my arsenal for competing in today’s environment. It is the one publication I read

cover to cover each month.

– Brad Pierce Restaurant Equipment World

Awards

Many publications may state they are the best,

but only FE&S can accurately make that claim –

as recognized with its 30 national and regional

awards* for editorial and design since 2012. All other

competitors combined have only 23. When our

readers pick up the magazine, they can be assured

the best content within the industry.

In addition to having the magazine win some of the

most prestigious and competitive awards in the B2B

publishing industry, both our Publisher and Editorial

Director have been recognized with some of the

highest honors, as well.

Awards Won Since 2012

*Does not include Honorable Mentions or Finalist designations

FE&S30 national and regional awards

All other competitors combined: 23 awards

23 30

FE&S keeps me on the front lines of

what's going on in the business — from equipment, design and operator issues.

– Gawain GuyC&T Design and Equipment

My staff and I read FE&S every month.

The content you provide is awesome for both new employees and long-time

ones as well. – Gene Clark

Clark Associates, Inc.

FE&S inspires forward thinking; helping a multitasker stay on top

of restaurant trends, creative design alternatives and equipment evolutions through articles, webcasts

and industry events. – Beth Kuczera

Equipment Dynamics Inc.


Maureen.Slocum,.Publisher,.

Top Women in Media,

Entrepreneur, 2014, Folio

Joe.Carbonara,.Editorial.Director,..

Editor of the Year, 2017 Finalist

(winner.announced.in.October),.Folio.

MarchPerformance in Tabletop Awards

FE&S celebrates some of the

industry’s best tabletop

installations in this yearly

awards feature. Foodservice

operators, dealers, manufact-

urers and reps are invited to

submit entries recognizing a

tabletop installation, meaning

the way all the products work

together. Enter by going to

FESmag.com/2018tabletop

then talk to your sales rep about getting extra

brand messages into the issue focusing on

everything tabletop.

AprilDistribution Giants

This annual listing of the top

100 foodservice equipment

and supplies dealers by

sales volume is the

industry’s original and most

comprehensive look at the

dealer community’s

performance. It helps dealers

benchmark their progress against that of their

peers, provides operators and consultants a

context to view supply chain partners, and

serves as a key indicator of the E&S industry’s

general economic health.

MayDealer of the Year

In conjunction with FE&S’ annual

Dealer of the Year and Industry

Awards Gala, our cover story will

feature the annual Dealer of the

Year, the most time-honored

and prestigious award a

foodservice equipment and

supplies dealer can receive. May

also features the winner of FE&S’

Facility Design Project of the Year. Conveniently paired

with the NRA Show, this issue is one every player within

the E&S community should be in.

JulyC&U Foodservice

Break out your school colors, it’s

time to go back to college! Well,

looking at trends in college and

university foodservice

operations, at least.

Leading C&U dining

administrators and consultants

provide insights on what’s happening today and

what’s ahead in three key topic areas: culinary trends,

how college dining spaces are changing to better

meet the needs of students, and technological

advances. There is a lot everyone in the industry can

learn from C&U foodservice operators, which is why we

dedicate so much coverage in this issue and why it will

reach all key NACUFS members.

Research and Special Coverage

Research and data have become significantly more prevalent in today’s world. Data is only meaningful, though,

when analysis and interpretation complement it, which is what FE&S delivers to buyers and decision-makers.

FE&S is at the forefront of supplying, examining, and explaining original industry research to arm its readers with

the most thorough information throughout the year. Accompanied with special coverage of major topics within

the industry, FE&S delivers an all-encompassing look at the whole foodservice E&S community.

March 2017

www.fesmag.com

Performance in Tabletop Awards2017

page 26

Facility Design: Microsoft’s Café 36

page 73

fes1703_cover.indd 1 2/20/17 10:53 AM

MAY 2017

www.fesmag.com

2017 Dealer of the Year:

JOHNSON-LANCASTER AND ASSOCIATES

page 30

Kitchen Design Is an Art

and a Sciencepage 74

fes1705_covers.indd 1 4/19/17 4:16 PM

26 • FOODSERVICE EQUIPMENT & SUPPLIES • APRIL 2017

Sales among the top 100 foodservice equipment and supplies dealers totaled $9.022 billion in 2016, up 14.85 percent from $7.84 billion in 2015, according to FE&S’ 2017 Distribution Giants study. Eighty-one

percent of the top 100 dealers reported increased sales. And 14 percent reported a decline in sales.

Looking more closely at the revenue from FE&S’ 2017 Distribution Giants study, the large dealers, those with annual revenues of more than $100 mil-lion, saw sales increase 50 percent last year. And the number of dealers with more than $100 mil-lion in annual revenues has almost doubled in the past 5 years — going from 10 companies in 2011 to 19 companies in 2016. Last year 2 dealers broke the $100 million barrier — QualServ Solutions and KaTom. And at more than $90 million in sales, The Sam Tell Companies seems poised to join the $100 million club next year.

TOP DEALERSIn 2016, those 19 dealers with more than $100 million in annual revenues accounted for 71 percent of the revenue among the top 100. This represents a 9 percentage point increase compared to 2015 and a 19 percentage point increase compared to 2011. In fact, the top three dealers by sales volume — TriMark USA, Clark Associates and Edward Don & Company — accounted for 36 percent (or $3.26 billion) of

the sales generated by the top 100 dealers. This represents a 12 percent increase from 2011.

In terms of dollar growth, TriMark USA led all dealers at $348 million. This was fueled by organic growth as well as the acquisitions of R.W. Smith, which reported revenues of $101 million in 2015, and Adams Burch, which FE&S esti-

mated had sales of $29 million in 2015. (TriMark’s figures do not include the acquisition of Hockenbergs, which

was announced earlier this year. Hockenbergs reported an $8 million increase in sales for 2016, which brought its total revenue to $194 million, placing the Nebraska dealer eighth among the top 100.) TriMark’s dollar growth alone would make it

the sixth largest dealership in the country.In addition, Clark Associates grew by $273 million. All

of this appears to be organic as the company did not report any acquisitions in 2016. And the dollar value of Clark’s growth alone would make it the seventh largest dealership in the country.

Expect competition among the large dealers to get even more intense moving forward, both in terms of competing for sales and in the mergers and acquisitions arena. Private equity firm Vestar Capital purchased an equity stake in Edward Don & Company to fund the dealer’s “future growth with a primary focus on geographic expansion and acquisi-tions.” Edward Don & Company’s sales increased by an im-pressive $58 million in 2016, but the company was still third behind TriMark and Clark Associates in this metric.

FE&S ’2017

DISTRIBUTION

GIANTSBy theEditors

fes1704_distribution-giants.indd 26 3/23/17 4:33 PM

July 2017

www.fesmag.com

Next-Gen College and University

Foodservice Leaderspage 40

Non-Alcoholic Beverage Creations

page 72

FEEDING A BETTER COLLEGEEXPERIENCE

page 26

fes1707_cover.indd 2 6/23/17 10:32 AM


http://www.FESmag.com/2018tabletop

AugustHealthcare Foodservice

Healthcare foodservice

remains one of the most

complex operator sets in

the foodservice industry.

Today’s healthcare

foodservice can’t simply

serve a quality, better-for-

you plate of food.

Whether you have a primary focus on this market or

are just delving into health care, this issue is one you

should have a presence in.

September2019 Industry Forecast

Research conducted across

FE&S operator and dealer

subscribers examines

industry challenges and

projects the effects of those

challenges on purchasing

and the supply chain.

Also included in the study: operator and dealer sales

projections, planned E&S purchases by product

category and other data to help the industry plan for

the year ahead.

IN CLASS AWARDS

FE&S’ 2016

FOODSERVICE OPERATORS, DEALERS AND CONSULTANTS CAST THEIR VOTES FOR THE BEST OF THE BEST AMONG FOODSERVICE EQUIPMENT AND SUPPLIES MANUFACTURERS.

very foodservice equipment and supplies manufacturer strives to achieve best in class status in the eyes of their supply chain partners. The fact remains, though, that only a few factories earn the right to truly claim Best in Class status.

That’s because the only way to achieve this elite status is to provide value in multiple ways as defined by the customer. With that in mind, Foodservice Equipment and Supplies presents the data from our 2016 Best in Class Study.

In this exclusive research, FE&S’ subscribing foodservice operators, dealers and consultants evaluate equipment and supplies manufacturers on seven critical characteristics that impact their purchasing decisions: • Product quality• Product value• Product design and aesthetics• Service and support• Sales representation• Product inventory and availability• Product information availability

Those participating in the survey prioritized these factors in order of importance and then rated the individual factories they work with in a given product category on these attributes. Our research team then combined the individual results with those from other participants from the category to create a composite score and identify those manufacturers that the readers of FE&S feel are Best in Class.

These comprehensive results highlight those factories that establish the benchmark for understanding and meeting the needs of the entire distribution channel.

HEAVY EQUIPMENTBlast Chillers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . TraulsenBraising Pans/Tilting Skillets . . . . . . . . . . . . . . . . . .ClevelandCharbroilers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .VulcanChef Counters – Prefabricated . . . . . . . . . . . . . . . . . . DelfieldCombi Ovens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Alto-ShaamConvection Ovens . . . . . . . . . . . . . . . . . . . . . . . . . . . . BlodgettConveyor Ovens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . LincolnCook and Hold Ovens . . . . . . . . . . . . . . . . . . . . . . Alto-ShaamCustom Stainless Steel Fabrication . . . . . . . Advance TabcoDeck Ovens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . BlodgettDishwashers/Warewashers . . . . . . . . . . . . . . . . . . . . . HobartFloor Mixers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .HobartFreestanding Floor Fryers . . . . . . . . . . . . . . . . . . . . . . . . PitcoIce Makers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Manitowoc IceMobile Hot Food Holding Equipment . . . . . . . . . . . . . . HatcoRanges, Gas and Electric . . . . . . . . . . . . . . . . . . . . . . . .VulcanRefrigerated Prep Tables . . . . . . . . . . . . True ManufacturingSteam-Jacketed Kettles . . . . . . . . . . . . . . . . . . . . . .ClevelandSteamers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .ClevelandUpright Reach-In Refrigeration . . . . . . . True ManufacturingVentilation Systems . . . . . . . . . . . . . . . . . . . . . . . . CaptiveAireWalk-In Refrigeration . . . . . . . . . . . . . . . . . . . . . . Thermo-Kool

LIGHT EQUIPMENTBeverage Blenders . . . . . . . . . . . . . . . . . . . . . . . . . . . . VitamixCoffee Brewers . . . . . . . . . . . . . . . . . . . . . . . . . . .Bunn-O-MaticConveyor Toasters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . HatcoCountertop Griddles . . . . . . . . . . . . . . . . . . . . . . . . . . . .VulcanDisposers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . SalvajorElectric Food Processors . . . . . . . . . . . . . . . . . . Robot CoupeElectric Slicers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .HobartHeat Lamps . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . HatcoHigh-Speed Ovens . . . . . . . . . . . . . . . . . . . . . . . . . TurboChefInduction Cooktops . . . . . . . . . . . . . . . . . . . . . . . . . . . . VollrathManual Food Choppers . . . . . . . . . . . . . . . . . . . . . . . . VollrathMicrowave Ovens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . AmanaParts and Accessories . . . . . . . . . . . .Franklin Machine ProductsScales . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Edlund CompanyShelving . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .MetroSinks, Prefabricated . . . . . . . . . . . . . . . . . . . . . Advance TabcoUnderbar Fabrication . . . . . . . . . . . . . . . . . . . . . . . . . . . PerlickUnderbar Refrigeration . . . . . . . . . . . . . . True ManufacturingWorktables, Prefabricated . . . . . . . . . . . . . . . Advance Tabco

SMALLWARESCookware . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . VollrathCutlery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Dexter-RussellFood Storage Containers . . . . . . . . . . . . . . . . . . . . . . .CambroTabletop and Buffet Serving Accessories . . . . . . . . . VollrathThermometers/Sensors . . . . . . . . . . . . . . . . . . . . . . . . . . Taylor

OCTOBER 2016 • FOODSERVICE EQUIPMENT & SUPPLIES • 37

fes1610_bestInClass.indd 37 9/22/16 4:26 PM

OctoberBest in Class

For more than 15 years

FE&S’ Best in Class

research has asked

foodservice operators,

dealers and consultants

to cast their votes for

the best of the best

among foodservice E&S

manufacturers. The readers of FE&S evaluate

manufacturers in more than 45 product categories

on 7 key criteria.

December2019 E&S Directory

When decision-makers

who buy, recommend

and specify foodservice

equipment and supplies are

looking for information, they

turn to FE&S’ Directory.

Ensure you are one of the

approximately 1,800 suppliers across more

than 700 categories in this special issue.

The online directory is the most-established

equipment and supplies directory available today.

FESmag.com/products/e-s-directory

The FE&S NAFEM Show Planning Guide

Readers looking for an inspirational starting point

when planning for The NAFEM Show turn to FE&S'

Planning Guide. We offer an insider's view on

practically everything NAFEM Show related.

Polybagged with the December E&S Directory issue,

this is a can't miss opportunity to get your brand

and booth promos in front of our readers.


DECEMBER 2016

www.fesmag.com

2017 E&S Directory

UNLOCK THE RESOURCES NECESSARY TO PURCHASE:

Kitchen Equipment & Supplies

Janitorial & Sanitation Supplies

Tabletop

Furnishings

fes1612_covers.indd 1 11/21/16 10:59 AM

http://www.FESmag.com/products/e-s-directory

Advertisers are always seeking ways to stand out from the crowd with unique, high-

impact opportunities. FE&S offers just that, with a way to tell your story to our readers

in an editorial environment in print and online. Choose from a variety of trending

topics and work with our talented copywriters to develop a combination editorial and

advertisement that aligns with your marketing strategy.

Special Advertising Sections

February: Senior LivingSpecial Ad Close: November 21 | Special Material Close: December 12A decade ago, residents of senior living communities were solely focused on dining convenience, but today expectations have significantly increased and become more challenging to meet. Rather than traditional cafeterias, many operations feature extensive dining service programs that include full-service restaurants, bistros and coffee shops. With this changing dynamic, advertisers can showcase how they equip the senior living segment with solutions to meet the broadening customer demands.

March: In the DrinkSpecial Ad Close: December 22 | Special Material Close: January 16There’s so much content in the beverage equipment category that we had an entire year- long series on it in 2017. This year, it’s your turn! No matter what type of drinks you focus on – coffee, tea, carbonated beverages, beer, wine, smoothies, frozen drinks, and everything else in between – showcase your product and equipment solutions to help provide our readers with information on expanding their beverage program.

June: Equipment Time SaversSpecial Ad Close: March 23 | Special Material Close: April 16Everyone wants to save time. In the foodservice industry, it’s all about improving efficiency – in prep, in cooking, in serving, etc. Every minute and second counts toward satisfying the customer while still offering them the highest quality product. Does your equipment help operators save time in the kitchen? Then this is the section for you.

October: Unique Uses for Equipment Special Ad Close: July 27 | Special Material Close: August 17Sure each piece of equipment has a common use that everyone knows about when they purchase. But what if there’s another use that few operators know about? What if instead of buying a separate piece of equipment – potentially from your competitor – an operator could use your product to produce similar (if not better) results? Now is the time to spill the secrets to our readers about some of the unique ways they can utilize your equipment.

November: CateringSpecial Ad Close: August 27 | Special Material Close: September 17According to Catersource, catering revenues are at an all-time high, with the industry totaling $49.2 billion. With so much stiff competition, how do operators stand out? What are ways to step up their game? This is a section where you can present your case studies of helping an operators’ catering business take off to new heights.


Ratesw One-Page Combo: half-page ad / half-page advertorial = $6,995 gross

w Two-Page Spread: full-page ad / full-page advertorial = $9,995 gross

Both print opportunities include an online version of the article hosted on FESmag.com.

These special rates are for advertisers within the special advertising sections only.


2018 Editorial Calendar

JAN.

AD CLOSE: 11/29/17MATERIALS: 12/6/17

FEB.


MAR.


APR.


MAY.


Food.Processor..Griddles

Juicers..

Toasters

Blenders..

Countertop.Cooking.Equipment.

Low-Boy.Refrigeration.Storage.

Hot.Food..Holding.Cabinets

Refrigerated..Display.Cases

Ice.Makers..

Reach-in.Refrigeration..

Refrigerated.Prep.Tables. .

Steamers

(see.pages.12-13.for.more.details)

Future..Foodservice..Leaders.Designing.&..Equipping.for.Smaller.Footprints.Training..Best.Practices

Breakfast/Lunch

.

Dry.and..Cold.Storage

State.of.Waste.Management.in.Foodservice

Feature 1

Feature 2

Feature 3

Market Spotlight

Special Series: Functional by Design

Waste Management

Special Advertising Section

(see.pages.8-9.for.more.details)

Quarterly Product Knowledge Guide

Webcasts

FE&S Events

Added Value

Bonus Distribution

Renovation..Best..Practices.Food.Hall.Best..Practices.for..Support.Areas.Best.Practices.in.Equipment..Installation.Fine.Dining

Coffee..Kiosks.Infrastructure..Needs.to.Better.Manage.Waste..Senior.Living

The.Pizza..Supplement

Renovation.Best.Practices

.

.Ad.Readership.Study

Broilers.

China..

Ranges.

Warewashers.

. .

Conveyor.Ovens.

Deck.Ovens.

Dough.Mixers.

Ice.Machines..

Pizza.Prep.Tables.

Portion.Scales.

Warewashers

Tabletop..Awards.

Why..Maintenance..Matters

Plant-Forward.Restaurants..Food.Trucks

Deli/Sandwich.Stations..Source.Reduction.and.Reuse

.In.the.Drink

.

.

Sales.Lead..Program

International..Restaurant.&..Foodservice..Show

Hall.of..Fame..Top..Achievers..Distribution..Giants.

Consumer.Direct..Operations.

Cooklines....Recycling.and..Composting.....

.

.

.

.

.

.

.

.

.

.

.

.

Bar.Design

Dealer..of.the.Year..Facility.Design.Project.of..the.Year.The.Future.of.Automation.in.Foodservice

Seafood

Meat.Prep...Energy.Recovery

.

.

.

.

.Bars

Dealer.of.the.Year.May.19

NRA.Show

Back.Bar..Refrigeration..

Blenders..

Bottle.Coolers..

Draft.Beer.Systems.

Glassware.

Undercounter.

Dishmachines

.


JUN.


JUL.


AUG.


SEP.


OCT.


NOV.


DEC.


Equipping.and.Designing.to.Elevate.Guest.Experiences.Placing.New.Kitchens.into.Old.Buildings...What.Will.the.Industry.Look.Like..in.10.Years?

Hotel.Foodservice

.

.Catering

Cooklines

.

.

HX/BDNY.Show

Ice.Makers..

Reach-in.Refrigeration..

Refrigerated.Prep.Tables. .

Steamers

Back.Bar.Refrigeration..

Draft.Beer.Systems..

Fryers.

Walk-ins

Freezers..

Hibachi.Grills.

Rice.Cookers..

Wok.Ranges.

Coffee.Brewers.

Dual.Tech.Ovens.

Glass.Display.Cases..

Water.Filtration.

Mixers..

Panini.Presses..Pasta.Cookers.

Wood-Fired.Ovens..

Carbonated.Beverage.Machines..

Heated.Display.Cases..

Roller.Grills.

Soft-Serve.Ice.Cream.Machines.

Buffet.Equipment.

Flight.Type.Dishmachines..

Combi.Ovens.

Induction.Cooktops.

E&

S D

IRE

CT

OR

Y

Note: Information on the editorial calendar is subject to change.

Braising.Pans

Combi.Ovens.

Convection.Ovens

Fryers.

Ranges

Refrigerated..

Chef’s.Bases.

Ventilation

Flexible..Foodservice..Design.Operator..Purchasing.Study..Warm.Up.to..Wood-Fired..Equipment.Sports.Bars

Salad.Bars..

.Treatment.and.Disposal..Equipment..Timesavers

Consultants'..Roundtable.

.

.Sales.Lead..Program.SNA..Tour.the.Design.Trends

College.&.University.Foodservice.

Noodles/Asian

Teaching..Kitchens...Monitoring.Progress.Through.Data.and.KPIs

NACUFS

Healthcare.Foodservice..

.

..

.

Coffee

Produce.Prep.Areas..Waste..Management.and.a.Circular.Economy

.

.

Prep.Areas

.AHF.Western.Foodservice.&Hospitality.Show

2019..Industry..Forecast.DSR.of..the.Year..Future.of.Food.Safety.

.Italian.

Bar.Design....Compliance

Food.Safety

FED.Global.Thought.Leadership.Summit.Sept.10-12

Ad.Readership.Study

Florida.Restaurant..&.Lodging.Show

FED.Global.Thought.Leadership.Summit

Tips.&.Tools.for.Memorable.Food.Presentations..B&I.Update

.

.Best.in.Class

.

C-Stores

Server..Stations...Case.Study

.

..Unique.Uses..(new.uses.for.old.equipment)

Sales.Lead.Program

NACS.Show.SHFM

Back.Bar..Refrigeration..

Blenders..

Bottle.Coolers..

Draft.Beer.Systems.

Glassware.

Undercounter.

Dishmachines

.

Blast.Chillers.

Food.Processors.

Prep.Sinks

Slicers.

Tilting.Skillets.

Walk-ins

Work.Tables.

PLUS.Special.

.Supplement:

The.FE&S.NAFEM.Show

Planning.Guide


The QuarterlyProduct knowledge is the lifeblood of any foodservice professional. Understanding the ins and outs of each

product category becomes essential to writing a spec or making an informed buying decision.

The Quarterly Product Knowledge guide, produced by FE&S, fills that need. In 2018 we introduce theme issues,

which will focus on a particular set of equipment and the innovations, applications and tips and tricks of each

and so much more. If you manufacture a product within these categories, advertising in the Quarterly will secure

a place for your brand and marketing message in this critical reference tool for E&S decision-makers.

Q32017

featuringBreadersJuicersCoffee Brewers and UrnsConveyor OvensRemote Ice MachinesWaste Collection SystemsWater Filtration

pkg17Q3_cover.indd 1 7/17/17 12:36 PM

TheQuarterlyCovers...

Maintenance Tips and Requirements

Product Specs and Information

Product InnovationsCommon

and Unique

Applications

Technological Advances

Environmental Progress

Specifying Considerations

Quarterly Issue February

May

August

November

ThemeIssue Pizza

Bars

Prep Areas

Cooklines

Product Categories.•.Conveyor.Ovens.•.Deck.Ovens.•.Dough.Mixers..•.Ice.Machines.•.Pizza.Prep.Tables.•.Portion.Scales..•.Warewashers

•.Back.Bar.Refrigeration.•.Blenders..•.Bottle.Coolers.•.Draft.Beer.Systems.•.Glassware..•.Undercounter.Dishmachines

•.Blast.Chillers.•.Food.Processors..•.Prep.Sinks.•.Slicers.•.Tilting.Skillets.•.Walk-Ins..•.Work.Tables

•.Braising.Pans.•.Combi.Ovens.•.Convection.Ovens.•.Fryers.•.Ranges.•.Refrigerated.Chef's.Bases..•.Ventilation

Advertiser Bonus.Ad.Readership.Study..

NRA.Show

.

AHF

Western.Foodservice.&.Hospitality.Expo

HX/BDNY.Show

Editorial Calendar

50.3%

44.2%

27.2%

10.9%

Read Specific Categories

Keep in Product Reference Library

Read Entirely

Referenced when needing product info

How Do You Read The Quarterly?

Source: Readex Research, combined September 2016 and February 2017


55.8%

41.5%

41.5%

34.7%

26.5%

22.4%

15.6%

10.2%

Visited advertiser’s website

Filed for future use

Discussed with others

Recommended a product/service

Passed along to others

Purchased/ordered a product/service

Contacted dealer, supplier, or rep.

Contacted advertiser directly

Actions Taken After Seeing Product Information or Ads

12 Q1 2017 THE QUARTERLY

COOKING EQUIPMENT

Consultant Q&A with Dan Bendall, principal at FoodStrategy, Inc., Rockville, Md.

FE&S: What are the benefits of wood-burning ovens?DB: These units are all about the show and flavor, with cus-tomers seeing the wood fire. For this reason, it’s important that the ovens are in view of guests and angled or tilted so the flames and embers are visible. These are not inexpen-sive units so, if spending the money, operators need to show them off.

FE&S: What are the size considerations?DB: It’s important to purchase the appropriate size for an operation, which means nothing too small that can cause a bottleneck with production, yet nothing too big that wastes space, money and fuel.

FE&S: What should operators be aware of with ventila-tion requirements for these ovens?DB: The wood-burning oven ventilation requirements are different than with gas ovens. These require a hood that’s separate and exclusive than those used with griddles and fryers on the cooking line. Not only does the duct and fan system need to be separate from all gas equipment due to the combustible products, but spark arrester filters are required.

FE&S: Are there local codes that prohibit the use of these ovens?DB: Some jurisdictions have more restrictions for these units due to pollution requirements. In these cases, operators may still be able to utilize wood-burning ovens but will need added filtration or air cleansing systems to remove the smoke. This can make the ovens more costly to purchase and operate.

FE&S: What should operators be aware of in terms of fuel for wood-burning units?DB: It’s necessary to have wood on hand, so this needs to be constantly purchased as well as stored. For this reason, prior to purchasing a wood-burning oven, it’s a good idea to make sure wood can be easily sourced and there is space to safely store it. Some localities have requirements for storing wood on-site, as this is a combustible. Also, certain types of wood burns better than others, so that needs to be taken into account.

FE&S: What are the concerns with cleaning these units?DB: Disposing of the ashes is a critical factor. A steel or metal ash bin that is sealable is needed to store ashes from these ovens to prevent risk of fire.

Wood-fired ovens come in many different configurations to meet a variety of production requirements.

Operators use these ovens to roast and bake a wide range of menu items, including meats, poultry, fish, stews, vegetable dishes, pastries and breads as well as pizzas, which these ovens can produce in as little as 90 seconds. Operating these ovens, however, requires a certain skill and the learning curve can be somewhat high.

Wood-burning ovens tend to have a traditional appeal, since many pizza restaurants have historically used such units. With visible hearths and flames adding a measure of drama, this equipment attracts attention in front-of-the-house applications. Given the excep-tional heat retention of the stone interiors, the units promise faster cooking times than some alternative pieces of equipment.

The ovens consist of an insulated cavity that contains burning wood, coal or ceramic. The heat is retained by brick or stone blocks and dispersed evenly. While traditional Italian oven interiors use volcanic rock or

stone, the majority of units have adobe, refractory fire bricks or refractory concrete that is heat resistant to hold onto thermal energy. Most units are extremely heavy and must be cus-tom manufactured. The ovens’ construction can accommo-date high temperatures and 24/7 use.

Wood-Fired Ovens

pkg17Q1_guts.indd 12 1/19/17 12:42 PM

32 Q1 2017 THE QUARTERLY

PRODUCT SHOWCASE

DUKE MANUFACTURINGDUKE SERVING SYSTEMS - EXPRESSIONS

The Expressions line includes 14 gauge tops and 18 gauge bodies available with the features of custom serv-ing systems including curved counters and highlighted edges. Operators and designers can choose from a variety of options for decor materials (Corian, granite, tile, etc.), LED lighting packages, designer foodshields, dual tier hot/cold merchandisers, custom control panels, integrated fill faucets for drop-ins and hemmed edges.

www.dukemfg.com

SERVING/BUFFET

EQUIPEXBUFFET AND SERVING LINES

The WD780 panoramic warming dis-play is a humidity-controlled, LED-lit full-sized display showcase with a 2 and 3 full-size shelf capacity and self-service option. It comes in stainless steel or black finish. The ventilated firestone heating system can warm up to a controlled 194 degrees F with precise electronic thermostat. The unit has a 5 shelf capacity and optional slanted shelves feature. Applications for use include restaurants, cafeterias, kiosks and food retail.

www.equipex.com

SPONSORED CONTENT:

pkg17Q1_guts.indd 32 1/19/17 12:43 PM

© 2

01

7 V

ulc

an

SINGLE-HANDEDLY

DOUBLEYOUR

PRODUCTIVITY.

The heavy duty Vulcan VMCS Manual Clamshell lets you cook menu items faster than ever. With a sleek, easy-to-use design, it’s the perfect way to achieve quicker cook times and high-volume production in a small footprint. To learn more, visit vulcanequipment.com

pkg17Q2_full_ads.indd 21 4/7/17 3:20 PM

Advertising Opportunities

Rates (Gross)

Full page ad, includes product listing

½ page horizontal ad, includes product listing

1⁄3 page paid product listing

Program Page Rate in The Quarterly

12x Program in FE&S

9x Program in FE&S

6x Program in FE&S

3x Program in FE&S

1x Rate

Full-Page Rate in The Quarterly

$5,760

$6,715

$7,195

$7,870

$9,595

Half-Page Rate in The Quarterly

$3,865

$4,510

$4,830

$5,280

$6,440

Paid Listing in Product Showcase

$2,350

Source: Readex Research,

combined September 2016 and February

2017 data data


Print Rates & Specs

Four-Color Print (Gross)

Cover Rates (Gross)

Size RequirementsTrim Size: 8 3⁄8" x 10 7⁄8" (width x height)

Ad Submission: Email advertising files to:

[email protected]. Subject line

should specify issue date, i.e. February 2018 FE&S

Inserts

Contact your FE&S sales rep for details.

Insert Shipping Instructions: Send all inserts,

with month of issue indicated to:

Foodservice Equipment & Supplies

c/o Publishers Press

13487 S. Preston Highway

Lebanon Junction, KY 40150-8218

Phone: 800.627.5801

Add $315 for 2/c matched rates

Supplied Inserts: Contact Publisher

Back-Up Charge: $675 per page;

$980 per spread

Ad Size.

Spread

Page

1⁄2.Page.Island

1⁄2.Page

1⁄3.Page

1⁄4.page

Ad Size

Outside.Back

Inside.Front

Inside.Back

12x

$16,310

$9,595

$7,295

$6,440

$5,350

$3,655

12x

$11,995

$11,515

$11,035

9x

$16,900

$9,945

$7,425

$6,570

$5,475

$3,890

9x

$12,430

$11,935

$11,435

6x

$17,315

$10,185

$7,545

$6,815

$5,600

$4,135

6x

$12,730

$12,220

$11,715

3x

$17,670

$10,395

$7,855

$7,120

$5,780

$4,300

3x

$12,995

$12,475

$11,955

1x

$18,020

$10,600

$8,115

$7,375

$5,895

$4,420

1x

$13,250

$12,720

$12,190

Ad Size

Spread (gutter bleed)

Page

½ Page Island

½ Page Vertical

½ Page Horizontal

1⁄3 Page Vertical

1⁄3 Page Square

¼ Page

Bleed Trim Size (set crops at these specs, extend bleed areas 1⁄8" beyond crops, keep all text

and logos 1⁄8" within trim size)

16 3⁄4" x 10 7⁄8"

8 3⁄8" x 10 7⁄8"

5 1⁄8" x 7 7⁄8"

4" x 10 7⁄8"

8 3⁄8" x 5 1⁄4"

2 13⁄16" x 10 7⁄8"

5 1⁄8" x 5 1⁄8"

4" x 5 1⁄4"

Bleed Area (includes trim and bleed,

1⁄8" along outer edge will betrimmed off by printer)

17" x 11 1⁄8"

8 5⁄8" x 11 1⁄8"

5 3⁄8" x 8 1⁄8"

4 1⁄4" x 11 1⁄8"

8 5⁄8" x 5 1⁄2"

3 1⁄16" x 11 1⁄8"

5 3⁄8" x 5 3⁄8"

4 1⁄4" x 5 1⁄2"

Non-Bleed Trim Size

(set crops at these specs for ads with margins)

15" x 10"

7" x 10"

4 1⁄2" x 7 1⁄2"

3 3⁄8" x 10"

7" x 4 5⁄8"

2 1⁄8" x 10"

4 1⁄2" x 4 1⁄2"

3 3⁄8" x 4 5⁄8"


Production Questions? Contact Anne LoCascio,

Production Manager, at [email protected]

or 800.630.4168 x115

mailto:%0AFES_AdProduction%40zoombagroup.com?subject=

Non- bleed

1⁄3 Page

2 1⁄8" x 10"

Non-bleed Spread 15" x 10"

Bleed Spread (Grey) 16 3⁄4" x 10 7⁄8"

Non-bleed Full Page 7" x 10"

Bleed Full Page (Grey) 8 3⁄8" x 10 7⁄8"

Non-bleed 1⁄2 Page Horizontal

7" x 4 5⁄8"

Non-bleed 1⁄2 Page Vertical

3 3⁄8" x 10"

Non-bleed 1⁄4 Page

3 3⁄8" x 4 5⁄8"

Non-bleed 1⁄2 Page Island 4 1⁄2" x 7 1⁄2"

PDF File Preparation

• PDF X-1A version 1.3 (Adobe 4) mandatory

• Convert all color space to CMYK

• Embed all fonts to outlines

• All images should be 300 dpi, embedded in your file

• Flatten layers/transparencies

• Proofs are no longer required

Download ad templates to aid your design team at:

www.zoombagroup.com/ad-templates


FESmag.com

Website Stats & Advertising

In addition to being the print leader, FE&S is the

authority when it comes to the online audience

as well. Whether in the office or on-the-go,

FESmag.com is the resource the E&S industry

turns toward for relevant and original content,

breaking news stories and expert advice. With

visitor rates increasing each year – a 193% increase

in traffic since 2011 – FESmag.com attracts the

foodservice professionals you want to reach.

wNearly 55,000 page views per month*

w33,000+ visits per month*

w23,500 unique visitors per month*

Online Rates & Specs

* Average figures between January and August 2017

Ad Type

Leaderboard

Top.Button

Rectangle.#1

Rectangle.#2

Rectangle.#3

Skyscraper

Sponsored.Text.#1

Sponsored.Text.#2

Full.Banner..

Interstitial

Ad Target

Run-of-Site

Run-of-Site

Run-of-Site.

Run-of-Site

Run-of-Site

Home.Page

Run-of-Site

Run-of-Site

Run-of-Site.

Site.Entry

Gross Rate

$1,725

$545

$1,610

$1,495

$1,090

$660

$1,840

$1,840

$745

$1,380/week

Specs/ Max File Size

728.x.90.pixels.(80k)

205.x.90.pixels.(80k)

300.x.250.pixels.(80k)

300.x.250.pixels.(80k)

300.x.250.pixels.(80k)

160.x.600.pixels.(80k)

Up.to.175.characters

Up.to.175.characters

468.x.180.pixels.(80k)

640.x.480.pixels.(80k)Video,.Flash

Where do these

visits come from?Search

Engines52.72%

Direct Traffic 38.88%

Referring Sites

4.50%Social Media 3.90%

Submit your ad files to:[email protected]

All files are due five business days

prior to launch.

The following applies to all digital display ad files:

• All Flash ads require the SWF file saved in

Flash v10.1 or lower using ActionScript v1.

Or 2.0

• Max file size is 1MB

• Set Flash ads “wmode” attribute set to either

“opaque” or “transparent”

• 30-second max animation loop is allowed

• All SWF files must be submitted with an

invisible button as the topmost layer and use the

(actionscript 1.0 or 2.0): on (release) {getURL

(clickTAG,”_blank”)} click-tag

• Interaction or audio with the ad only takes place

if user clicks within the ad

• Banners that require/install plug-ins

are unacceptable

• Ads are accepted from third-party vendors

including PointRoll, Eyeblaster, Atlas and others

Top Button

Leaderboard

Rectangle #1

FESFlix Video Player

Rectangle #2

Sponsored Text Ad #1

Sponsored Text Ad #2

Skyscraper

Rectangle #3

Full Banner


Other FESmag.com Opportunities

FESFlix

Post your videos on a site where people go each day to find information strictly about foodservice E&S.

FESFlix provides 24/7 on-demand access to your videos – whether training, promotional or educational.

FE&S creates your own video channel and will promote to

our E&S audience.

w Channel with 5 videos

@ $5,500 net/year

w Channel with 3 videos

@ $3,800 net/year

w Channel with 1 video

@ $1,750 net/year

E&S Directory

When decision-makers who buy, recommend or

specify foodservice equipment and supplies are

looking for information, they turn to FE&S’ Directory.

Ensure you are one of the approximately 1,800

suppliers across more than 700 categories. The

online directory is the most established equipment

and supplies directory available today.

FESmag.com/products/e-s-directory

Make sure your company stands out from the crowd

Listing Description

Bold.Listing.(print)

Logo.Added..(both.print.&.online)

Online.enhanced.listing.

Online.category..leaderboard.ad

Cost (advertiser)

$100.each

$495.each

$100.each

$995

Cost (non-advertiser)

$300.each

$600.each

$300.each

—


http://www.FESmag.com/products/e-s-directory

FlashNews

The on-the-go foodservice E&S professional always seeks

relevant content at their fingertips. With nearly 40% of emails

opened on a mobile platform, FE&S is rolling out its new

mobile-friendly version of FlashNews.

Containing the content that our 26,000+

subscribers have come to know and love,

FlashNews is the weekly news source for

foodservice professionals. It features

breaking news and commentary covering

people, events, operations and trends in

the industry. Align your brand message

with the only weekly newsletter covering

the E&S community.

Rates & Specs (Gross)

NOW MOBILE-

FRIENDLY

25,000+ subscribers

Distributed every

Wednesday

24%open rate

Ad.Position

Leaderboard

Rectangle.#1

Rectangle.#2

Rectangle.#3

Rectangle.#4

Text.Ad.#1

Text.Ad.#2

Size

728.x.90

300.x.250

300.x.250

300.x.250

300.x.250

12x

$1,630

$1,600

$1,400

$1,190

$795

$1,600

$1,190

4x

$1,950

$1,910

$1,680

$1,430

$955

$1,910

$1,430

1x

$2,170

$2,125

$1,865

$1,590

$1,060

$2,125

$1,590

Spec.Notes

.JPG,.GIF.or..

PNG.files.accepted;.72.dpi,..80KB.max.file.size

Up.to.7-word.headline;.body.text..up.to.40.words;.one.image.of..

100.x.100;.JPG,.GIF.or.PNG.files..accepted;.provide.linking.URL

Ad submissions:

Send to [email protected]

Materials due: All files are due five business

days prior to launch.

Text.Ad.#1

Rectangle.#1...300.x.250

Rectangle.#2...300.x.250.



House.Ad.

Leaderboard..728.x.90


Text.Ad.#2..

The Specifier

FE&S keeps foodservice design consultants,

equipment buyers and specifiers

knowledgeable about equipment with a

series of project-based articles, product

overviews and more.


Ad submissions: Send to [email protected]

Materials due: All files are due five business days prior to launch.

NOW MOBILE-

FRIENDLY

Ad.Position

Leaderboard

Rectangle.#1

Rectangle.#2

Rectangle.#3

Rectangle.#4

Text.Ad.#1

Text.Ad.#2

Size

728.x.90

300.x.250

300.x.250

300.x.250

300.x.250

Rate

$1,950

$1,850

$1,370

$1,280

$1,150

$1,500

$1,495

Spec.Notes

.JPG,.GIF.or..

PNG.files.accepted;.72.dpi,..80KB.max.file.size

Up.to.7-word.headline;.body.text..up.to.40.words;.one.image.of.100.x.100;.

JPG,.GIF.or.PNG.files.accepted;..provide.linking.URL

Distributed monthly (3rd Thursday)

subscribers22,000+

18.4% open rate

Text.Ad.#1





House.Ad...

Leaderboard..728.x.90


Text.Ad.#2..

eMarketplace

Foodservice E&S professionals are constantly seeking the hottest

products to specify for their operations. With FE&S’ eMarketplace,

you, the manufacturer, get to put your

innovative products in front of 33,000

operators and decision-makers.

Introduce your latest product, or keep

an existing one at the forefront of the

industry, with a spot in the newsletter.

Each product feature displays an image

with an overview of its features and

benefits for the foodservice equipment

and supplies professionals.

Rates & Specs

NOW MOBILE-

FRIENDLY

32,000+

Distributed monthly

(final.Thursday.except.in.Dec.)

18.4%open rate subscribers

Ad.Position

First-come,.first-served

Rate.

$1,995

Spec.Notes.

Up.to.7-word.headline;.body.text.up.to.300.characters;.one.product.image.of.310x200;.JPG,.GIF.or.PNG.files..accepted;.provide.linking.URL;.company.logo.(EPS.file..preferred);.contact.name.and.email.to.receive.online..form.submissions


Video Library eNewsletter

You’ve just produced this cool new video that will benefit the

foodservice industry professional. But how do you maximize its

reach? Send it to more than 33,000 pairs of eyes – all of which

are the decision-makers for either purchasing, recommending or

specifying equipment and supplies.

Have a new How-To video? Introducing a new product to the

market? Capture that perfect case study on video?

Whatever your message, FE&S’ special Video Library eNewsletter

is the perfect vehicle. The best part is we’ll take readers to wher-

ever your video is housed: your website, YouTube channel, or even

if you’d rather, have it housed on our website. The choice is yours!

Ad submissions:

Send to [email protected]

All files are due five business days prior

to launch.

NEWIN 2018!

32,000+Choose a deployment date: February,

June or October subscribers

Spec Notes:

• Up to 7-word headline

• Body text to describe the video of up to 300 characters

• One image of 310 x 200 in JPG, GIF or PNG file format

• Provide linking URL to video

Rate: $1,995 gross


Tabletop Trends eNewsletter

A great restaurant experience doesn’t just mean great

food anymore. The rise of social media has customers

constantly snapping pictures of their meal, making

presentation and cohesiveness of the

tabletop that much more important.

This new eNewsletter mirrors the

eMarketplace newsletter, but will

exclusively feature the hottest products

and latest trends on the table. Ensure

your placement as a top trending

product in this targeted email.


Ad submissions: Send to [email protected]

All files are due five business days prior to launch.

28,000+Distributed quarterly (March, June,

August, October) subscribers

Ad.Position

First-come,.first-served

Rate.

$1,995

Spec.Notes..Up.to.7-word.headline;.body.text.up.to.300.characters;.one.product.image.of.310.x.200;.JPG,.GIF.or.PNG.files..accepted;.provide.linking.URL;.company.logo.(EPS.file.preferred);.contact.name.and.email.to.receive.online..form.submissions

NEWIN 2018!


Custom eNewsletters

Looking for an exclusive, high-leverage way to promote

your brand? Reach the loyal E&S professionals who actively

read FE&S eNewsletters with one or a series of blasts. Work

with FE&S’ award-winning editorial team to put together

custom articles along with company product information,

news, events, etc. The possibilities are endless!

Target a specific portion of our list, blast it out to the entire

audience, or send to a listing of your clients: the choice is

yours. We’ll work with you to ensure your brand message

gets out to the right people at the right time, complete with

your branding. Price upon request.

Choose from 36,000+ E&S

professionals

17.5%average

open rate


Webcasts

Looking for a combination of branding and sales leads?

FE&S’ webcasts produce hundreds of live registrants

plus the ability for hundreds more to register and watch

on-demand. FE&S produces four webcasts per year,

each focusing on a specific topic. This year, our webcast

topics include Renovation Best Practices, Bar Design,

Consultants' Roundtable, and Food Safety. These

powerful educational tools provide CEU credits for FCSI

and other foodservice organizations.

Sponsorship Deliverables

• Logo placement and sponsorship recognition in all FE&S promotions (magazine, eNewsletters, online ads, webcast registration page)

• Voice-over “ad” during webcast, plus logo and link displayed on webcast screens

• Detailed registrant information for post-event marketing

• Continued sponsorship recognition during 12-month on-demand period online

Rate: $7,995 gross (limit 5 sponsors per webcast)

Webcast Schedule

56:30Nearly 500 registrants on

averageaverage minutes

spent on webcasts

FEBRUARY...Renovation Best PracticesThere.are.numerous.facets.to.keep.in.mind.when.a.restaurant..renovation.decision.is.made..And.the.employees.in.both.the.front.of.the.house.and.back.of.the.house.will.be.affected..With.our.unique.set.of.readers,.we.bring.our.FE&S.audience.and.our.sister.publications',.restaurant development + design,.subscribers.together.to.discuss.the.importance.of.communication.between.the.two.and.other.best..practices.to.consider.when.renovating.

APRIL...Bar DesignWhich.factors.make.for.great.bar.design?.Key.points.include.tailoring..the.space.and.equipment.to.its.purpose,.announcing.the.intent.and..expertise.of.the.beverage.program,.and.encouraging.social.interaction.and.flow..We’ll.dive.deep.into.the.junction.between.equipment.needed,.design.and.function.when.developing.and.designing.the.bar.space..

JUNE...Consultants’ RoundtableFor.the.second.consecutive.year,.we.will.bring.a.panel.of..foodservice.consultants.together.to.discuss.some.of.the..significant.trends.and.challenges.shaping.kitchen.design.today..They’ll.share.insights.and.inspiration.from.years.of.experience.and.address.bridging.technology.and.design,..common.kitchen.design.missteps,.and.more.

SEPTEMBER...Food SafetyOnce.again,.FE&S.will.host.an.annual.Food.Safety.webcast..This.always-popular.forum.ties.into.the.National.Restaurant..Association’s.National.Food.Safety.Education.Month,.which.has.been.held.each.September.for.more.than.20.years..The.specific.topic.will.be.identified.further.into.2018.but.it.will.focus.on.a.key.area.of.food.safety.education.


Web Exclusive Sponsored Content

FE&S is built on original content. Our readers

crave it. Now it’s your turn to reach the

decision-makers of the foodservice equipment

and supplies industry with custom-curated content.

Already have content?

Supply the images and copy to FE&S and we’ll

add it to the Sponsored Content section on

FESmag.com. We’ll even include it in a special

bi-monthly eNewsletter, promoting your content

and generating clicks.

Need help with the content?

No problem! We’ll match you with one of our

award-winning editors. This mutually agreed upon

topic is your opportunity to tell a story that aligns

with your marketing strategy and our readers’ needs.

Whether you’d like an interview-style piece with one

of your Chefs or Service Agents, or a case study that

shows how your product has helped their operations,

or any other article format, we’ll work with you to

provide a high-quality story that our readers want

to dig into.

NEWIN 2018!

Benefits

w Appears alongside like editorial content on website

w Housed within Sponsored Content tab on FESmag.com for one full year

w Featured in special bi-monthly eNewsletter

w Special add-ons within other FE&S eNewsletters available


Price upon request.

Connect with your regional sales representative to come up with a plan that works for you.

Dealer of the Year & Industry Awards Gala

What: The Dealer of the Year and Industry Awards Gala,

presented annually by Foodservice Equipment & Supplies

magazine — often called “The Golden Globes of Ovens and

Stoves” — honors the best and brightest across the industry,

including dealers, dealer sales reps, consultants, manufacturers’

reps and service agents. In 2018, we will not only be honoring our Dealer of

the Year, but will have special programming to celebrate FE&S' 70th anniversary.

When: Saturday, May 19, 2018

Where: The Four Seasons Hotel Chicago

Who: 350+ industry titans attend

For sponsorship information, please contact

Maureen Slocum at [email protected].

Check out the videos and pictures of past events

at FESDealerOfTheYear.com.

Dealer.of.the.Year:..Johnson-Lancaster.and.Associates.Inc.

Facility.Design.Project.of.the.Year.-.The.District.on.West.Green.in.Boyd.Hall,.Ohio.University

Hall.of.Fame.Inductee:.Mark.Freeman,.Senior.Manager..of.Global.Dining.Services,.Microsoft.Corporation

Attendees.enjoy.the.cocktail.hour.at.the..2017.awards.gala

Manufacturers’.Rep.Top.Achiever:..Stacey.Stahl,.Co-President,.Ritten.Associates

DSR.of.the.Year.-.Luke.Green,..Rapids.Foodservice.Contract.&.Design

Dealer.of.the.Year.&.Industry.Awards.Gala.in.Chicago


http://www.FESDealerOfTheYear.com

Foodservice Equipment & Design Global Thought Leadership Summit

September 10-12, 2018Radisson Blu Aqua Hotel | Chicago

Zoomba Group is in a unique position where we communicate

every day with just about every realm of the foodservice

industry. Our readers range from commercial and non-

commercial operators and hoteliers to the designers and

architects who have built those operations to the equipment

dealers, distributors, service agents and consultants.

And we are committed to bringing all these very important

foodservice industry experts together. Thus, 2018 brings the

second installment of the FED Global Thought Leadership Summit.

From September 10-12, we bring all these executives and thought

leaders together for a true cross-channel, cross-function event.

These are the contacts and decision-makers you, the supplier, are

looking to connect with. At the invitation-only FED Summit, you’ll

have two full days to network with contacts from every corner of

the foodservice and design industries all while discovering their

needs and concerns for the future.

Sponsorships are extremely limited, so don’t miss this every-other-

year inspirational opportunity to be in front of the right people at

the right time in the right environment.

www.FEDThoughtLeadership.com


190 NORTH YORK STREET | ELMHURST, IL 60126

800.630.4168 | ZOOMBAGROUP.COM

PUBLISHING TEAM:

Maureen Slocum - CEO & PublisherDirect: 630.715.1553 | [email protected]

Joe Carbonara - Editorial DirectorDirect: 773.791.8970 | [email protected]

Rebecca Kilbreath - Editor-in-Chief, rd+d800.630.4168 x114 | [email protected]

Renee Pas - Managing Editor

Direct: 630.697.2726 | [email protected]

Carol McAdam - Senior Sales DirectorDirect: 312.961.5572 | [email protected]

Kris Duvall - Sales DirectorDirect: 312.805.9304 | [email protected]

BG Burg - Sales DirectorDirect: 312.282.6952 | [email protected]

Nicholas Slocum - Sales Representative Direct: 630.908.9607 | [email protected]

Tracy Mugan - Director of Operations

800.630.4168 x109 | [email protected]

Anne LoCascio - Art Director & Production Manager800.630.4168 x115 | [email protected]

Kevin Poch – Marketing ManagerDirect: 224.558.5926 | [email protected]

Eric Uhl – Art & Production Assistant800.630.4168 x116 | [email protected]

Rich Jarrett - Audience Development Director800.630.4168 | [email protected]

Terri Solomon - Research

800.630.4168 | [email protected]

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Documents

2 0 1 8 M E D I A K I Tfesmag.com/images/mediakit/FES2018_mediakit_final.pdf · percent of the top 100 dealers reported increased sales. And 14 percent reported a decline in sales