Our Purpose.

Plate’s mission has always been to challenge chefs to take food further. With in-depth coverage of a single topic in the magazine and relevant content on the website, our goal is to engage and inspire chefs. However the news and events of the past weeks regarding the Coronavirus has brought a vibrant and vital industry and a nation to their knees.

As we navigate these uncharted waters, we realize there have been and will be sacrifices and new norms. We are in the process of revising our editorial plans for 2020. As our industry undergoes change and challenges, Plate’s editors will continue to keep its chef and restaurateur readers informed with up-to-date information in print and online that can help them navigate those changes. Content will be focused on relevant news and provide solutions that help position them for recovery. Currently, you’ll find at Plateonline.com, articles depicting resources for restaurateurs and positive stories about those chefs and suppliers who are uniting to support the industry.

We encourage the supplier community to keep communicating with their customers–providing them useful and relevant solutions to help keep their businesses running. Brand strength comes from understanding your customers’ needs and providing solutions when and where they most need it.

While we don’t know what the future holds, we do know the resilience of this industry and what it can do when it bands together. At its core the restaurant mentality is, “to keep pushing forward no matter what”. With that fight and determination, there is no doubt the industry and our restaurants will once again be thriving and open for business. We will get through this together.

Jerry White — Publisher

Editorial Calendar

Innovative and inquisitive, restaurant chefs are always on the lookout for ways to take food further. They travel the world, visit kitchens large and small, and taste everything to uncover appealing ways to enhance their menus. And, importantly, they’re open to learning from and sharing with other innovative and passionate chefs.

Plate provides a platform for that learning and sharing. Our mission to take food further means connecting menu makers and enabling them to explore new techniques, products, flavors and more through chef-driven editorial and fabulous photography.

Issues in 2020:
January/February — The Modern Indian Issue
March/April — The Sustainable Seafood Issue
May/June — Special Dining Requests
July/August — Beyond Take Out
September/October — Soul Food; The No-Waste Restaurant and The Heroes of the Pandemic
November/December — Chefs to Watch

The Audience You Need to Reach

Two-thirds of our audience are chefs, and the remaining are pivotal in the product purchasing process. For advertisers, that means building an inspiring brand, aligning your brand with relevant trends and showcasing creative applications of your products in front of more than 48,500 chefs and restaurateurs. Looking for ways to elevate their food and create exciting menus, these chefs read and refer to Plate for engaging stories, recipes, insights and ideas. Drive qualified traffic to your website, build your brand and move more product by advertising in Plate.


Plate Readership Profile*

Upscale/Casual Dining 65%

Midscale Casual 5.1%

Fast Casual/QSR/ 8.1%

Hotels, Resorts, Casinos and
Country Clubs 10.6%

Business & Industry 1.2%

College & University 2.2%

Caterer/Catering Firms 3.2%

Foodservice Other 4.1%

*Source: 2019 BPA Brand Report

Connecting you to hard-to-reach chefs

Our content is served up across multiple touchpoints to chefs. Our audience’s engagement is your strategic opportunity. Increase chef engagement with your brand through advertising in Plate or at Plateonline.com or through Plate’s customizable content options.

  • “I think my cooking is just kind of exploring my life: my roots in West Africa, the South, the Caribbean, and Appalachia. I want to keep exploring my own history and the history around me. ”
    –Ashleigh Shanti, Benne on Eagle, Asheville, N.C.

  • “You have to not just love it; you have to love it from the depths of your soul. And you also have to love the restaurant business, because it’s hard. It’s not easy.”
    –Anthony Lombardo, SheWolf, Detroit

  • “Whenever I have stress, I run to the restaurant. I get joy from making people happy. Seeing them eat my food and enjoy it gives me positive energy.”
    –Keith Corbin, Alta Adams, Los Angeles

  • “I’m lucky I got an early start and got this revelation that this is what I want to spend my time doing, this is my pursuit, and this is what makes me happy. I want to make sure I handle it responsibly.”
    –Zoë Kanan, Studio and Simon, & The Whale, New York City

  • “I’ve always wanted to open a restaurant and realized that Thai food was what had meaning for me. It creates these aromas that transport me back to home.”
    –Parnass Savang, Talat Market, Atlanta

Plate Gets Chefs’ Attention

Plate puts “must-read” and exclusive content in front of our chef audience via a beautiful print magazine, an easy-to-access digital edition, convenient mobile-focused eNewsletters and regular social media posts. Alongside photography that engages and content that informs, advertisers are able to tell their story and build demand for their products and supplies. Through new online sponsorship opportunities, 4 times per week eNewsletters, a custom Spotlight newsletter, sponsored recipe options, blog sponsorships, custom content and sponsored videos, there is no shortage of brand-building opportunities.

More fuel for your marketing success

2020 Chefs to Watch Issue
Please check back here in the coming weeks for information about our Chefs to Watch Issue. Click here for more information.

23rd Annual Flavor Forays BBQ & Cook-Off — CANCELED
As an industry we are committed to putting our customers first. Because of that, tough decisions have to be made. Upon recommendation of the CDC, the 2020 Flavor Forays /Plate BBQ is canceled.

Plate Marketplace
Click here for more information.

Plate/HOTELS F&B Package
Click here for more information.

PlateOnline and e-Newsletters
Engage Plate’s chef community online with interesting food and beverage menu ideas, food trends, chef insights and recipes. Sponsorship options: Sponsored recipes, video ads, custom content, blogs.
Click here for our Standard Web Unit Guide.
Click to download our e-Newsletters specifications and rates.

Print and web specifications
Click here for details.

Get Started Today with a Customized Plan to Engage Chefs

Our advertising and sponsorship options bring you closer to reaching chefs not otherwise accessible.

We understand how important it is for you to reach chefs and we’re here to simplify that process for you. Discover how a customized Plate advertising program can accelerate your brand-building and help you achieve your marketing goals.

VP/Publisher
Gerald White
312-274-2213
gwhite@plateonline.com

Director of Advertising & Strategy
Rachel Walker
810-358-1495
rwalker@plateonline.com