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2010 Editorial Calendar on-premise communications, inc.

100 south street, bennington, vt 0520

t 802.442.6771 f 802.442.6859 

isantemagazine.com

PROFESSING PROFITABILITYSanté’s editorial team uncovers the food, wine, spirits, and management top-

ics that help readers increase their restaurants’ profitability. Concise, informative

articles written by professionals provide in-the-trenches know-how readers can use

now, while more expansive features share the thoughts of worthy professionals,

highlight key topics, and identify coming trends. All provide vital insights that lead

straight to greater profits and increased success.

FIVE MAGAZINES IN ONEIn Santé, restaurateurs and their key staff find the information they need to manage

their kitchens, cellars, bars, dining rooms, and staff in ways that are practical,

efficient, and exciting. They know all the content is written specifically for them, the

fine-dining decision maker.

DISCOVERY AND VALUEMuch like the current breed of discriminating diners, who hope to discover new

things at a fair price, readers mine our pages for the most useful fine-dining infor-

mation. And Santé delivers. We uncover breaking trends, certainly. But we also call

on top professionals to explain their tried-and-true methods and to describe the

likely results. It’s news readers can use.

TM

In its fourteenth year of publication, Santé magazine

features award-winning editorial on food, wine, and

spirits management for restaurant professionals. Santé 

has a qualified circulation of 40,000 with a readership

of over 200,000 in full-service restaurant and hospitality

establishments nationwide.

IN EVERY ISSUE: FIRST WORD

Editor and Publisher Mark Vaughan offers a

fresh perspective on a timely topic.

NEWS IN BRIEF

 A compilation of the industry’s most

compelling news in brief. This section often

includes hot seasonal ingredients, timely

book reviews, relevant promotion ideas,

recent gadget introductions, not-to-be-missed events previews, newly launched

online resources, cost-saving tips, pairings

insights, sustainable ideas, and much more.

CUTTING-EDGE COLUMNS

Santé ’s editors invite industry leaders

to comment on timely topics for the

management column section. These

experts impart a first-person account of

what’s on their minds, and readers benefit

from this one-on-one experience straight

from the top. Advice from the pros ranges

from nuts-and-bolts management decisions

such as rental contracts to a chef’s favorite

ingredient or most treasured piece of

equipment.

PROFILE FEATURES

These three-page pieces travel into the

kitchens, bars, training meetings, and

business offices of the country’s most

renowned dining venues. They pinpoint

the restaurant’s most important behind-

the-scenes secret and pass it on to eager

readers.

FEATURES

Santé reserves five-page features for the

most compelling and visually stunning food,

wine, and spirits news.

PRODUCT REVIEW

Tasting notes for the most compelling and

current food and wine selections, along

with pricing and sourcing information.

Topics for 2010.*

January/February: Annual Buying Guide• Our year-in-review and coming-trends survey story• A useful compilation of the previous year’s food, wine, and spirits reviews

Space Closing: November 24 Materials Due: December 22

March/April: Technology Issue• Software and Equipment Ratings Columns

• Financial Management: Ten Best Practices for Restaurateurs

• Domestic Versions of European-Style Hams

• Sommeliers' Favorites: A Survey of Prominent Sommeliers’ Top Selections

• The Cocktails of New York City

Space Closing: January 28 Materials Due: February 25

F O R R E S T A U R A N T P R O F E S S I O N A L S

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2010 SHOWS

MARCH:

Nightclub & Bar Convention and Trade Show,

The International Restaurant Show and Hotel/ 

World Food & Beverage Expo

Las Vegas 

Whiskies of the World Expo

San Francisco 

APRIL:Wine & Spirits Wholesalers of America Annual

Convention and Exposition (WSWA)

Las Vegas 

MAY:

National Restaurant Association Show (NRA)

Chicago 

JUNE:

The Bar Show

New York City 

Food & Wine ClassicAspen 

JULY:

Tales of the Cocktail

New Orleans 

San Francisco Chefs, Food & Wine Festival

San Francisco 

AUGUST:

 American Culinary Federation National

Convention

Anaheim 

Western Foodservice & Hospitality Expo

Los Angeles 

OCTOBER:

Santé Restaurant Symposium

*Our trade-show schedule is subject to change.

2010 Editorial Calendar on-premise communications, inc.

100 south street, bennington, vt 0520

t 802.442.6771 f 802.442.6859 

isantemagazine.comTM

May:• Working with Family

• President of the Network: How Little Connections Lead to Big Business

• Leaf-to-Root Cooking

• Prosecco: Italy's Northeast Sparkler

• America's Artisan Spirit Movement

Space Closing: March 11 Materials Due: April 8

June:• Green Wines: Catering to Guests Who Care

• Top Easy-to-Implement Waste-Management Ideas

• Dealing with Citizen Reviewers• Onion Excitement

• Languedoc’s Natural Wines

• Mescal

Space Closing: April 22 Materials Due: May 20

July/August: Food & Beverage Management Guide• A survey story of current restaurant business trends

• A compilation of the most relevant food, wine, and spirits management articles

Space Closing: June 3 Materials Due: July 1

September/October: Holiday Planning• Stocking Holiday Wines• Cooking Classes

• The Keepers: The Dishes Chefs Would Never Nix

• Spain's Glorious Garnacha

• The Cocktails of San Francisco

Space Closing: August 1 Materials Due: September 16

November: Restaurant Politics• Meeting Guests’ Dietary Needs

• Restaurant Politics: How Lawmakers Affect the Restaurant Business

• America’s Best Chicken Dishes

• Sonoma Valley Wines

• Tea-Infused Cocktails

Space Closing: September 30 Materials Due: October 7

Holiday:• Table Top: The Latest in Tableware

• High-End Restaurants in Traditionally Low-Brow Locations

• Almonds

• St. Helena Wines

• Special Single-Malt Bottlings

Space Closing: October 21 Materials Due: November 18

*Because Santé aims to cover the most relevant information for our readers, article topics are subject to change.

F O R R E S T A U R A N T P R O F E S S I O N A L S