Announcing Plate, a New Protein-Focused Culinary Journal for Foodservice Professionals; October Debut Features Creative Menu Ideas for Pork.Business Editors CHICAGO--(BUSINESS WIRE)--May 16, 2002 America's leading chefs and menu developers soon will have a new source of ideas, advice and inspiration. Introducing Plate, a new professional culinary cu·li·nar·y adj. Of or relating to a kitchen or to cookery. [Latin cul  n journal devoted
exclusively to presenting profitable, innovative menu ideas. Each
thematic the·mat·ic adj. 1. Of, relating to, or being a theme: a scene of thematic importance. 2. edition focuses on creative applications for one specific, center-of-the-plate protein category, delivering an entire magazine of valuable information on how to select, purchase, prepare and present items for maximum profit and customer impact. The premiere edition of Plate, published with support from the National Pork Board, will debut in October to coincide with National Pork Month. "We believe Plate is a truly unique publishing concept that we are excited to support," said Dallas Hockman, Vice President, Demand Enhancement, the National Pork Board. "We obviously believe pork is on the leading edge of menu innovation and we are proud that our category is the focus of the debut issue." For food companies, Plate's unique focus and targeted audience create an unmatched marketing opportunity. The debut edition will reach more than 23,500 professionals who influence the menus of chain restaurants, independents and corporate foodservice operations--including executive chefs, R&D executives, food & beverage directors, marketing directors and purchasing directors. "Plate is designed to enhance demand because each edition is totally focused on a specific protein category. Our analysis shows that a single issue of Plate will contain more category information than an entire year of many foodservice magazines," said Tom Imbordino, Publisher. "We believe the combination of targeted content and a hand-picked audience of menu influencers makes an attractive package for advertisers." Plate will be published by Marketing & Technology Group, parent of leading food industry magazines, such as Meat Marketing & Technology, Poultry poultry, domesticated fowl kept primarily for meat and eggs; including birds of the order Galliformes, e.g., the chicken, turkey, guinea fowl, pheasant, quail, and peacock; and natatorial (swimming) birds, e.g., the duck and goose. and CarneTec. MTG MTG Meeting MTG Mortgage MTG Magic: The Gathering MTG Mounting MTG Mind the Gap (London underground announcement) MTG Methanol To Gasoline MTG Manual Tank Gauging MTG Master Timing Generator MTG Micro Turbine Generator also produces the No. 1 meat and poultry Web site, www.meatingplace.com. "Marketing & Technology Group has spent the past decade establishing itself as the information leader in the meat and poultry processing industries," said Mark Lefens, President. "We think Plate is an exciting next step in our evolution that leverages our protein expertise to serve the foodservice industry. We appreciate the National Pork Board's vision in supporting this concept. We're anticipating the premiere pork issue and look forward to future editions of Plate featuring other categories." Created by an award-winning team of editors, designers, writers and photographers, Plate takes foodservice trade publishing a step further. "Plate is a high-end magazine created specifically for chefs," said Bill McDowell, Editorial Director. "Our goal is to tap the rich information resources (1) The data and information assets of an organization, department or unit. See data administration. (2) Another name for the Information Systems (IS) or Information Technology (IT) department. See IT. of the protein commodity groups, supplement them with our own independent reporting, and present trends and ideas that chefs at all price and service levels can use in their menu plans. We're proud to have assembled the industry's best food writers and designers to execute this vision." Plate's top-flight team includes veteran Culinary Editor, Nancy Ross Ryan; Creative Director, Queenie This article is about the television character. For the Melbourne Zoo elephant, see Queenie (elephant). Queenie was a caricature of the historical figure Queen Elizabeth I of England Burns; Senior Protein Editor, Dan Murphy Dan Murphy (born Daniel Murphy, on July 12, 1962 in Duluth, Minnesota) is best known as the guitarist for the band Soul Asylum. He is also a member of Golden Smog. History ; and a host of marquee contributors, including Terry Sullivan Terry Sullivan was a fictional character in the British Soap opera Brookside, played by Brian Regan. Terry first appeared a few episodes after the series made its debut in 1982. (GQ), Brad Johnson Brad Johnson can refer to:
For more information on Plate, contact Bill McDowell, Vice President/Editorial Director at (312) 274-2201. About Marketing & Technology Group Marketing & Technology Group is an integrated media company serving multiple channels of the meat and poultry processing industries. The company's properties include Meat Marketing & Technology, Poultry, and CarneTec magazines; industry Web sites, www.meatingplace.com and www.carnetec.com and the Digital Directory Plus, an interactive, Web-based buyers guide. About the National Pork Board The National Pork Board has responsibility for research, promotion and consumer information projects and for communicating with pork producers and the public. Through a legislative national Pork Checkoff A system whereby an employer regularly deducts a portion of an employee's wages to pay union dues or initiation fees. The checkoff system is very attractive to a union since the collection of dues can be costly and time-consuming. , pork producers invest $0.45 for each $100 value of hogs sold. The Pork Checkoff funds national and state programs in advertising, consumer information, retail and foodservice marketing, export market promotion, production improvement, education and technology, and swine swine, name for any of the cloven-hoofed mammals of the family Suidae, native to the Old World. A swine has a rather long, mobile snout, a heavy, relatively short-legged body, a thick, bristly hide, and a small tail. health, pork quality and safety. For more information on these Checkoff-funded programs, check the Internet at www.porkboard.org or call 515-223-2600. For more information, contact Cindy Cunningham Cindy Cunningham was a fictional character on the long-running Channel 4 British television soap opera Hollyoaks. She was played by actress Laura Crossley from 1995 and then by Stephanie Waring between 1996-2001. , Assistant Vice President, Communications at 515-223-2643. |
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