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Restaurant Catering
South Australia
Media kit 2015
South Australia
The South Australia news insert is a separate publication,
distributed with Restaurant & Catering magazine, on a
bi-monthly basis to the South Australian members. It is
an important communication channel that keeps readers
abreast of South Australian news and views, changes
to state legislation, training issues and anything that
is relevant to South Australian restaurant or catering
businesses.
Distributed bi-monthly with the national magazine, the
South Australia insert provides
South Australia New
a cost effective channel to
s
connect advertisers with
South Australia members.
NSW
Liquor
laws
changes
Published on the same high
quality stock and to the same
demanding standards as
the national publication, it
enjoys the same high levels
of readership.
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The meat of
the matter
South Australian
Belmondo Ristorante
has
been announced
as the winner of
Australia’s
Favourite Steak Venue
in Pepperjack’s National Battle of the
Steaks Challenge.
The restaurant can claim
the crown as the
‘National
Pepperjack Battle
of the Steaks’ Champion
plus first prize valued
at $20,000.
Owner of Belmondo
Ristorante Joseph
Spagnoletti says,
“This is such an honour
to
win. It has been
a fantastic experience
and
we’re so excited
and extremely proud.
Located outside Adelaide’s
CBD means we have
to work just that
little bit harder and
today
we have been rewarded
by this great win.”
The competition
received over 4000
votes, demonstra
ting the
popularity of steak
matched with a Pepperjack red wine—par
ticularly the shiraz.
The
five state finalist
venues competed
in a Grand
Final Cook Off with
the difference between
each contestant only
being a few points.
Owner of Belmondo
Michael Lapa of
Ristorante Joseph
Belmondo Ristorante
shows off his award-winn
ing steak.
949 copies monthly
CAB audited as at September 2014
a surcharge to bills?
R
Your waitstaff will suffer,
according to a new
survey.
estaurants that
add surcharges to
diners’ bills are
costing waitstaff
millions of dollars
in income by forcing
frustrated
diners to reduce
or refuse
to tip good service.
This
is according to the
latest
American Express
Dining Insights survey,
which
found 47 per cent
of diners
would not tip at
all and a
further 34 per cent
would
reduce the size of
their tip
if a surcharge was
applied
to their credit card
payment.
Conducted by Galaxy
Here’s a tip: don’t
Research, the national
add a surcharge
poll
or your customers
and waiters won’t
found 35 per cent
be smiling.
of diners
bigger the tipper
normally consider
the more
a tip of
reduced when an
likely they are to
additional
at least 10 per cent
resent a
ritories, including
of the
fee is charged. This
that:
fee being applied
haptotal restaurant bill
to their
¢ Diners in New
to be
pens with credit
South
choice of payment,”
cards and
appropriate—exposing
Wales and the ACT
said
we sense it also applies
the
are 40
Geoff Begg, head
sizeable financial
to
of market
per cent more likely
burden
public holiday surcharges
to
development at American
waitstaff face if an
leave
a tip of at least 10
additionand large-group
Express.
per
booking
al fee is added to
cent than diners
the bill.
fees,” he said.
in other
“Regardless of where
“Surcharging leaves
states and territories;
a
The Galaxy study
people live, how
rebad taste in the diner’s
old they
æ Only 19 per cent
vealed significant
of NSW
are or how often
differmouth. The data
they
and ACT diners never
eat
shows the
ences in ‘tipping
tip,
out, their tipping
behaviour’
habits are
compared to 48 per
across the states
cent of
and terSouth Australians
, 41 per
2015 Schedule
Specifications
Issue
Booking
Material
On Sale
March
Jan 20
Feb 13
Mar 4
May
Mar 27
Apr 17
May 6
July
May 22
Jun 12
Jul 1
September
Jul 25
Aug 14
Sep 2
November
Sep 25
Oct 16
Nov 4
Need help choosing
a
POS System?
Speak to us about
getting a customised
POS System to
allow you greater control,
improve customer
service
and increase sales.
Rates
Taking it
slow
Carlo Petrini, Slow Food
founder and
international president,
will speak
at Sydney Opera House
on October
18 at 2pm, a highlight
event of the
Sydney International
Food Festival.
In 2008 Petrini was
listed in the UK’s
Guardian newspaper
as one of ‘50
People Who Could
Save the Planet’
and he was named
‘European Hero’
by Time magazine in
2004.
In his first public Australian
appearance, Petrini
will discuss Slow
Food’s approach to
agriculture, food
production and gastronomy,
based
on a concept of food
quality defined
by three interconnect
ed principles:
good, clean and fair,
which he explains as follows: “Slow
Food believes
that the food we eat
should taste
good; that it should
be produced in
a clean way that does
not harm £
Winners
Slow Food founder
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Carlo Petrini.
Front page quarter
Half page verticle
180mm x 66mm
87mm x 248mm
Half page horizontal
Full page
180mm x 128mm
210mm x 297mm Trim size
Full bleed 220mm x 307 mm
Prices exclusive of GST
South Australia
Casual
Front page strip
400
Half page
500
Full page
900
GENERATION NEX
School-based apprentice
T
chef Daniel Lowe
was recently announced
as the WA
tice of the Year. Competing School Based Apprenwith apprentices
industries across
form all
the state, Daniel
was rewarded for
his outstanding achieveme
nts during his short
in training. Daniel
is employed by Hospitality time
Training (HGT) and
Group
attends his work
placement one
day a week at the
Parmelia
completing his schooling Hilton Hotel, whilst also
at John Wollaston
Anglican
School. “A school
based apprentice
ship is a fantastic
to ensure they tell
their supervisor
if they are suffering
from an illness
that may contaminat
e the food and
in all instances it
is recommended
that they follow basic
hand hygiene
procedures.
“The Restaurant &
Catering Australia’s Guide to Food
Safety & Hygiene
provides managers
and employees
with up-to-date information
and procedures on personal
safety as well as
“your one stop foodservice
& hospitality
supply solution”
Give us a call today to
explore how we can help
grow your South Australia business or use the state
magazine to compliment a national campaign.
Circulation
The tipping point
Thinking of adding
Safety guide relea
sed
In the lead up to
November’s Australian Food Safety
Week, Pro-Visual
Publishing is calling
for greater education of workplace
hygiene with its
2009/10 edition of
the Restaurant &
Catering Australia’s
Guide to Food
Safety & Hygiene.
This year’s guide
explores correct
and appropriate
procedures that assist in good workplace
hygiene.
Restaurant and café
staff are asked
News
Keep it safe in the
kitchen.
www.bidvest.com
.au
Advertising
Adam Cosgrove
Engage Custom Media
Suite 4.17, 55 Miller Street
Pyrmont NSW 2009
T 02 9660 6995 Ext 505
F 02 9518 5600
E [email protected]
www.restaurantcater.asn.au/magazine
Editorial
April Hosking
Communications Manager
Restaurant & Catering
P.O. Box 121 Surry Hills NSW 2010
T: 1300 722 878
F: 1300 722 396
E: [email protected]
www.restaurantcater.asn.au
Artwork to be supplied: via email as zipped or stuffed archives (up to 10Mb). Emails should be addressed to [email protected]
or alternatively on CD-ROM. We prefer to receive ad material via Quickcut. Please contact www.adstream.com. Artwork must be supplied in high-res PDF format • All colour images must be supplied in CMYK format at a minimum resolution of 300dpi • All PMS colours
will be converted to CMYK equivalents • All printer and screen fonts must be embedded in the PDF • We will endeavour to ensure
printed ads conform as closely as possible to the provided material, however we cannot take responsibility for any colour deviation in
ads that may occur.
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