sliceMedia kit 2014 from the Baking Industry Association

for cafés, caterers and bakeries

Slice delivers a unique readership of retail and wholesale food business owners and managers throughout New Zealand.

Slice is published quarterly by the Baking Industry Association of New Zealand and distributed to more than 2300 food and hospitality businesses nationwide. As a non-profit organisa-tion devoted solely to promoting its members' prosperity and the quality of their products, the BIANZ is a trusted source of information and advice on all aspects of its members’ businesses. Slice maintains and builds on that high level of trust.

The magazine features profiles of suc-cessful bakeries and cafés throughout New Zealand, focusing on their owners and managers, and the aspects of their businesses that make them unique and successful.

Slice offers detailed and authoritative backgrounders on hot topics in the baking industry such as food safety, health issues such as folate

supplementation and moves to reduce the amount of fat and salt in pies, training issues and the constant need to recruit new skilled bakers, and the growing demand for gluten-free and other special ingredients.

New ingredients and equipment are given thorough coverage. Overseas trends such as the cupcakes fashion and the American whoopie pie were noted in Slice long before they appeared in New Zealand.

Food safety is important not only for its own sake but because it can be a legal minefield for the unwary, as can matters related to staff management and training. Slice, through its relationship with the Baking Industry Association, has always given these matters close attention from a bakery and café owner’s point of view.

New recipes and recipe ideas are in constant demand. Slice provides them.

Slice is targeted and trusted.

Slice August 2012 1

Issue 15

slicefrom the Baking Industry Association for cafés, caterers and bakeries

Sweeping the prizes: Kathy Kearns tells how it’s done

All the awards, all the results

Young bakers rise to the occasion

A Uganda adventure

P L AT I N U M PA R T N E R TO B I A N Z

$8.80

Follow BIANZ on facebook

bianz2 on

Slice November 2010 1P L AT I N U M PA R T N E R TO B I A N Z

slicefrom the Baking Industry Association for cafés, caterers and bakeries

Issue 8

$8.80

Celebrating New Zealand’s Berry ChristmasThe Joy of Pavs

Learning lean manufacturing

A sourdough lowdown

Follow BIANZ on facebook

Slice 08.indd 1 22/10/2010 5:31:54 p.m.

The Slice reader The typical Slice reader is the owner of a business based around his or her own trade skills as a baker or patissier. This reader makes decisions daily about the purchase of supplies and equipment, everything from vehicles and accounting systems to furnishings and flour. If their business is mainly retail, their shop is probably also a café.

Retail bakers need a keen knowledge of merchandising, training, and food trends. Wholesale bakers need to know about logistics, packaging and marketing. All bakers must keep up to date with some complex health and safety issues.

Slice helps these people, many of them high net worth individuals, keep in touch with all these matters.

The following figures come from a survey of BIANZ members. They do not reflect Slice’s readership as a whole, which includes many more café proprietors, managers and employees, as well as caterers and food service industry suppliers. A high pass-on rate indicates a total readership of 7000–8000, many of them decision makers in their businesses.

• 37% of readers surveyed have made a purchase as a result of an article or advertisement in Slice. • 58% have used a recipe or recipe idea from Slice • 94% would recommend Slice to others • 65% read Slice right through • 86% of Slice readers are decision-makers: proprietors or managers of their businesses

Their businesses • 25% work with 2–5 staff • 30% have 6–10 staff • 43% have more than 10 staff • 10% turn over less than $400,000 per year • 39% turn over between $400,000 and $1 million • 39% turn over more than $1 million per year.

Business types“Other” includes cookbook retailing, bakery consultants, a cookie manufacturer and several cake decorators.

Wholesale/Retail Bakeries

Retail Bakeries

Wholesale Bakeries

Other

Café Bakeries

How readers rate SliceExcellent or Good

Content 97%

Layout & Design 98%

Relevance 95%

Usefulness of recipes 85%

What Slice readers intend to buy this year

Minor equipment (eg handtools) 18.20%

Major equipment (eg ovens) 8.30%

Furniture 3.80%

Crockery, cutlery 7.30%

Computer system 6.70%

Motor vehicle 4.10%

Clothing 11.80%

Packaging 18.2%

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Terms & ConditionsMultiple booking discounts apply at time of booking and pertain to space booked in a twelve-month period.

All advertising material is subject to approval of the publisher who reserves the right to decline the insertion of any material. Rates are GST exclusive.

PaymentPayment is due 14 days after publication date.

CancellationPre-existing bookings may be cancelled up to the booking deadline without incurring any charge. Bookings cancelled after the booking deadline BUT before the material deadline will incur a charge of 25% of the value of the booking. Bookings cancelled after the material deadline will be charged in full.

AdvertorialCompany profile and product listings, full A4 $1500. Company profile and product listings (1 page total maximum) available to Partners of BIANZ free of charge once a year.

Editor – David TossmanDavid has an extensive background in the media and advertising. He was editor of the NZ Bakers Journal for ten years prior to its relaunch as Slice in 2009.

Advertising Manager – Diane ClaytonDiane comes from a background in media management and sales. She is able to help baking businesses and suppliers to create advertising that works.

Advertising Rates ($NZ, Effective 1 April 2012, ex GST) Consecutive issues

Insertions Casual 2 issues 3 issues 4 issues+

Inside front cover $3,500 $3,000 $2,700 $2,400

Inside back cover $2,900 $2,400 $2,200 $2,000

Double A4 spread $3,500 $3,000 $2,840 $2,700

Full Page $1,700 $1,560 $1340 $1280

Half page $1200 $1120 $1020 $940

1/4 page $520 $420 $380 $340

Recipe strip $555

Insert/Onsert fees $300 $250 $200 $200

Recruitment advertising on request.Prices are for print ready material as per specifications below. Requested positions may carry 10% loading. Prices are non-commision bearing. All placements subject to availability. Inserts/onserts based on single A4 sheet.

Full PageTrim size: 210 mm wide × 297 mm high+ 3 mm bleed each edge

Double Page SpreadTrim size: 420 mm wide × 297 mm high+ 3 mm bleed each edge

¼ PageTrim size: 86 mm wide × 131 mm high, no bleed Recipe strip: 178 mm wide × 18 mm high

Other shapes and sizesare available subject to discussion.

½ PageTrim size: no bleed (vertical) 86 wide × 265mm highTrim size: no bleed (horizontal) 178 mm wide × 131 mm highWith bleed (horizontal only) 216 mm wide × 148 mm high.

Mechanical Details A4 spine stapled gloss, heavier stock pearl matte cover in full colour. Bleed on full page and inside cover ads at no extra charge. Spot colours by arrangement.

MaterialAll display advertising material should be accompanied by a full colour proof and supplied in high resolution (300 dpi) print-optimised PDF with all fonts embedded or converted to outlines. All images must be jpeg or uncompressed tiff files at at least 300 dpi at final size. Material supplied other than as specified above may incur extra charges.

Word files (docs) will not be accepted for display advertisements. All material of insufficient technical quality may be rejected. Please check if unsure what this means for you. Note that Slice accepts no responsibility for incorrect reproduction of supplied advertisements.

Advertising copywriting, design, layout, etc. available at cost. Please discuss first.

ContactsSalesDiane Clayton Phone 027 858 8881 or 04 564 6599 Email diane@bianz.co.nzProduction Editor David Tossman Phone 04 801 9942 Email davidt@bianz.co.nzPlease send advertising material direct to David Tossman.

BIANZ Phone 0800 NZBAKE or +64 3 349 0663 Belinda Jeursen Email belinda@bianz.co.nz

Publication deadlines 2014Booking Material Distribution

Issue 20 Xmas/Summer 18 October 25 October 20 November

Issue 21 Easter 24 January 31 January 26 February

Issue 22 Events 18 April 25 April 31 May

Issue 23 Spring 4 July 11 July 6 August

Issue 24 Xmas/Summer 10 October 17 October 12 November