2020

Aromi’s target group is professionals in the commercial kitchen

and restaurant sector. Restaurants, hotels, cafés, fast-food places, bars, bistros, school kitchens, employee canteens, hospitals, catering services, foodstuffs and beverages industry, hospitality sector students and stakeholders, entrepreneurs, passionate amateur gourmets.

Aromi is a multi-channel media.

Reach all the movers and

shakers in the food and drink

business.

Media information

M E D I A F O R F O O D A N D D R I N K P R O F E S S I O N A L S

More than a magazine.PRINT | SOCMED | DIGI | LIVE

1 2 3 4 5RESTAURANTVeggie & meat. Dishware & table settings.

Issue date 13 February

Copy date 22 January

EMPLOYEE CANTEENSpecial diets. Digitalisation.

Issue date 5 March

Copy date 14 February

Gastro Helsinki fair magazine*

COMMERCIAL KITCHENFish. Sustainability. Commercial kitchen machinery.

Issue date 2 April

Copy date 13 March

Massive distribution **

COMMERCIAL KITCHENEveryday food. Frozen goods. Work apparel & footwear.

Issue date 9 January

Copy date 9 December

CAFÉStreet food. Coffee & equipment. Summer guide.

Issue date 4 May

Copy date 14 April

Aromi is the magazine for food and drink professionals. The magazine covers a wide range of topics on the entire hospitality sector, including commercial kitchens, cafés, restaurants and employee canteens. The target group is comprised of every type of outfit, ranging from private to municipal, co-operatives to chains and from large to small.

Surveys show that readers enjoy spending a significant amount of time reading Aromi, which is considered to play a key role in professional development. Aromi regularly conducts reader surveys. The last survey was conducted in May 2019 and the survey results can be found on the magazine website aromilehti.fi/mediatiedot.

The periodical is the reader’s choice. When holding a magazine, the reader has time and is receptive to the messages being conveyed in the magazine. The magazine is seen as being informative, entertaining and a good source of product information. Aromi is a targeted communications channel for professionals.

Further information: Anja Moilanen +358 40 537 4272, Nina Harlin +358 400 629 400. Feel free to give us a call!

Aromi has

35,200readers!

A trade journal

hits the mark.

Gastro Helsinki 11-13 March 2020 Messukeskus Helsinki, Expo and Convention Centre, Fastfood & Café & Ravintola, 7-8 October 2020, Tampere.

Massive distribution scheduled for April and September. In these publications, you will reach all preparation and central kitchens in Finland.

*

**

More than a magazine.PRINT | SOCMED | DIGI | LIVE

the reader

6 7 8 9 10RESTAURANTDesserts. Restaurant machinery.

Issue date 4 June

Copy date 13 May

EMPLOYEE CANTEENSemi-processed goods. Commercial kitchen machinery.

Issue date 3 September

Copy date 13 August

Massive distribution **

CAFÉBurgers & fast food. Coffee. Paperware.

Issue date 1 October

Copy date 11 September

Fastfood & Café & Ravintola fair magazine*

COMMERCIAL KITCHENSpecial diets. GN food.

Issue date 5 November

Copy date 14 October

RESTAURANTDelicacies. Flavours of the world.

Issue date 4 December

Copy date 13 November

Aromi offers an active, reliable and fast solution for your marketing communications. In addition to the print magazine, Aromi’s other channels are also at the user’s disposal: social media, website and newsletters. Join us as a key contributor in media for food and drink professionals!

Readers can choose from an impressive, high-profile print magazine, a handy e-publication for reading on tablets, computers or mobile phones, or keeping up with current events on several different channels.

Social media plays an important role. Social media engages and ensures that information is quickly distributed between issues. Aromi’s Facebook and Instagram pages are very active, widely followed and spark discussion. News, background information, people and phenomena. Fast and easy.

A professional magazine is the most effective way to add a journalistic touch to advertising.

”I’m testing recipes and using the articles’ concrete knowledge directly in my work. The adverts help me with my purchases, and the articles support this as well.”

Aromi’s reader survey 2019, open feedback from a reader

Take advantage of the massive

distribution twice a year.

The best source of information

for the hospitality sector!

facebook.com/aromilehti @aromi _lehtiaromilehti.fi

SALES AND MARKETING

Anja MoilanenSales Manager+358 40 537 4272

Nina HarlinBusiness Director+358 400 629 400

DESK EDITORSHeli KoivuniemiEditor-in-Chief+358 400 133 955

CIRCULATION 11,000 Massive distribution 16,000

SUBSCRIPTION RATES Continuous (per year) 100 € One year 122 € Single issue 7.90 € Online magazine: aromilehti.fi/digilehti Single issue 4.90 € and 10 issues 39 €

EMAILfirstname.lastname@aromilehti.fi

DESIGNHanna-Mari Jaakkola and Heli Kotiranta

PUBLISHED BYMediatalo Keskisuomalainen, Omnipress oy, Magazine Group

Advertisement in the Aromi newsletter

1,000 €/ad.

Advertising Formats* Double-page spread ** 460 x 297 mm

Full page 230 x 297 mm

Full page 2nd cover 230 x 297 mm

Full page back cover 230 x 270 mm

Half page horizontal 230 x 146 mm

Half page vertical 112 x 297 mm

One-third page 75 x 297 mm

Quarter page 93 x 130 mm

One-eighth page 93 x 62 mm

Advertising Rates 4-colour (VAT 0%)

Double-page spread 8,100 €

Full page 4,750 €

Full page 2nd cover 4,900 €

Full page back cover 4,950 €

Half page 3,350 €

One-third page 2,950 €

Quarter page 2,400 €

One-eighth page 1,450 €

Book specialised

solutions and specific

placements well in advance!

Technical Specifications• Magazine size: 230 x 297 mm

• Raster: 60 lines

• Binding: glued

• Profile: ISOcoated_v2_bas.icc

• Copy: ilmoitukset@aromilehti.fi

• Please specify name of magazine, issue and advertiser.

• Cancel advertisements by

the magazine’s copy date.

• Complaints must be made within 14 days

of publication.

* Please add 4 mm to advertising material for bleed.

** Please note the glue binding.

* Reader survey 2019

The BtoB Services directory is a regular feature of Aromi. Every other reader uses it in their work*. An advertisement in the directory ensures that information

about your company will appear in every issue throughout the year. Advertisement sizes starting at 90 x 45 mm, price 1,690 €/10 issues.

SERVICE DIRECTORY

The readers of Aromi are committed decision-makers 72% of Aromi’s readers are decision-makers.

Aromi has 35,200 readers.

One issue is read by 3.2 persons.

Readers spend 55.1 minutes with the magazine.

92% of the readers are satisfied with the layout, 89% with

the illustration and 86% with the contents of the magazine.

93% of the readers find that the magazine contains

interesting articles about their professional field.

88% of the readers find the contents of the magazine topical and

following the developments of the branch.

4 in 5 readers use the information they receive from

the magazine in their work.

Regularly published newsletter Aromin Makupaloja is a regularly published, precisely targeted

newsletter, which brings together the editors’ choices and the

topical messages from advertisers. The newsletter is an enjoyably

concise info package for its readers and especially effective for

advertisers.

• Published twice a month.

• 25,000–30,000 recipients / letter.

• A good photo/video, a concise text (500–1,000 characters) and

a link needed from the advertiser.

• Price 1,000 € + VAT / letter.

• 2 advertisement spaces / letter.

• Combine with printed adverts, enjoy the multiple possibilities

and use the advertiser’s discount –30%.

See the newsletter schedule below. Please note the limited

number of advertisement spaces per newsletter.

Aromi’s reader survey is conducted regularly every two

years. The results provide the editorial staff with valuable

up-to-date information and support them in continuous

developing of the magazine. The survey also provides

both the staff and the advertisers with excellent tools for

monitoring reader commitment.

The survey, including many questions about advertising

and its effectiveness, gives lots of useful information for

marketers. The reader survey was conducted in May 2019

and it is available on the magazine’s website aromilehti.fi/

mediatiedot. The survey was conducted by Tietoykkönen oy.

SCHEDULE

January 9 & 23

February 13 & 27

March 5 & 19

April 2 & 22

May 4 & 20

June 4 & 11

July -

August 13 & 27

September 3 & 24

October 1 & 22

November 5 & 19

December 4 & 16

Easy help for

decision-makers’ everyday

work.

MAINOSMAINOS

Petit tender Mie de Pain luuydintä ja lipstikka-perunakreemiä1,8 kg Grandchester naudan lapa700 g Naudan ydinluu, Reinin Liha (valmiiksi sahattu)50 g Lipstikka2 kg Menu Uuniperuna pesty3 dl Menu Täysmaito100 g Menu Laktoositon voi vähemmän suolaa10 g Menu Hienokiteinen merisuola5 g Menu Rouhittu mustapippuri

Mie de Pain200 g Menu Esipaistettu kiviarinamaalaisleipä20 g Menu Suomalainen tuore lehtipersilja20 g Menu Suomalainen tuore basilika100 g Menu Dijon-sinappi250 g Menu Laktoositon voi vähemmän suolaa

VIINISUOSITUSAlsacelainen Joseph Cattinin viinitalo valmistaa viiniä jo 12. sukupolvessa. Riesling Hatschbourg Grand Cru 2016 -viinin tarkoin valitut ja käsin kerätyt rypäleet tulevat Hatschbourgin Grand Cru -viinitarhalta. Viini on saanut kypsyä isoissa tammiastioissa, joissa viini saa syvyyttä ja kehittyneitä aromeja. Maku on kehittynyt, kypsän hedelmäinen ja mineraalinen. Pirteä hapokkuus tasapainottaa makuja ja tuo jälkimakuun raikasta sitruksisuutta.

Kespro: sap 21463715

Menu Benella siikafile, sap 21506152, Davigel risotto al Formaggio, sap 21556178, Eriksson kampasimpukanliha MSC, sap 21515815

VINKKI!Koristele annos

hiillostetuilla kirsikkatomaateilla.

Grandchester Black Angus Petite Tender,sap 21635052Naudan ydinluu, Reinin Liha

Hiillostettua Benella-siikaasienirisottoa & kampasimpukkaa1,5 kg Menu Benella siikafile20 g Menu Hienokiteinen merisuola1,5 kg Davigel risotto al Formaggio400 g Eriksson kampasimpukanliha MSC

Lime-emulsio2 Lime25 g Menu Suomalainen tuore korianteri10 g Menu Dijon-sinappi140 g Menu Virike kananmuna L (2 keltuaista)3 dl Menu Ekstraneitsytoliiviöljy1 kpl Mimis Hunajakukka

EmulsioRaasta limen kuori ja purista mehu. Revi korianterin-lehdet irti rangasta. Laita blenderiin keltuaiset, limen mehu ja kuori, korianterinlehdet, sinappi ja ripaus suolaa. Käynnistä kone ja kaada öljy ohuena nauhana, kunnes kastike on kiiltävä ja sopivan paksu.

Laita jäinen risotto kasariin ja kuumenna miedolla lämmöllä. Mausta tarvittaessa suolalla ja pippurilla.

Leikkaa siikafileeseen viillot nahkapuolelle ja hiillosta nahkapuolelta kuivalla, suolatulla pannulla.

Paista kampasimpukat voi-öljyseoksessa ja mausta suolalla ja pippurilla.

Nosta risottoa lautaselle, päälle hiillostetut siikapalat.Lisää kampasimpukanlihaa annokseen. Koristele annos

lime-emulsiolla, mädillä ja hunajankukilla.

VINKKI!Davigelin täyteläinen

risotto helpottaa valmiina tuotteena

annosten esillelaittoa.

TÄYDELLISET MAKUPARIT JUHLAKAUTEENKespron uuden lihatalon Grandchesterin mureaksi raakakypsytetty petit tender, Reinin lihan mehukas luuydin ja E.Erikssonin vastuullinen Benella-siikafile ovat monikäyttöisiä raaka-aineita juhlakauden menuihin. Täydellinen makupari syntyy yhdistämällä annoksiin aukeamalla esitellyt Kespron maahantuomat huippuviinit. Figg jon ja Villeroy & Bochin lautaset antavat viime silauksen juhlakauden kattaukseen.

Kastike800 g Menu Punaviinikastike2 dl Keittiö portviini30 g Menu Suomalainen tuore timjami10 g Tumma suklaa

Laita perunat uuniin ja kypsennä 200-astei-sessa uunissa noin tunnin, anna vetäytyä.

Aja lipstikka blenderissä soseeksi. Leikkaa perunat puoliksi ja koverra lusikalla pois kuo-resta. Yhdistä sisus lipstikan kanssa ja paseeraa. Lisää kuuma maito-voiseos soseeseen ja vatkaa kuohkeaksi. Mausta suolalla ja pippurilla.

Anna leipäviipaleiden kuivua, laita ne mui-den Mie de Painin ainesten kanssa tehosekoit-timeen ja aja tasaiseksi.

Mausta luuytimet suolalla, pippurilla ja ohuella kerroksella Mie de Painia. Laita uuniin paahtumaan leikkauspinta ylöspäin.

Ruskista petit tenderit parilalla ja mausta suolalla ja pippurilla. Laita pintaan loput Mie de Painista ja paahda uunissa, kunnes lihan sisälämpötila on 54–57 astetta.

Keitä punaviini, portviini ja timjaminok-sat kasaan ja siivilöi. Vatkaa kastikkeeseen pari palaa tummaa suklaata.

Kokoa annos.

VIINISUOSITUSEspanjan Ribera del Dueron alueelta tuleva Fuentespina Seleccion 2014 on valmistettu Tempranillo-rypäleis-tä, jotka on kerätty yli 50-vuotiaista köynnöksis-tä. Käymisen jälkeen viini on saanut kypsyä uusissa ranskalaisissa tammityn-nyreissä 16 kuukautta ja levätä sen jälkeen pullossa vielä vuoden verran. Viinin tuoksussa on tummaa mar-jaisuutta, mausteisuutta sekä tammen paahteisia aromeja. Maku on runsas, maanläheinen ja kypsän marjaisa. Ryhdikäs tannii-nisuus, mausteisuus ja pitkä tammikypsytys tuovat viinille pitkän ja lämpimän jälkimaun.

Kespro: sap 21463717

www.kespro.com, vaihde 01053 11 • Kespro astiamyynti 01053 24240, www.figg jo.no, pro.villeroy-boch.com

Figg jo Strøk -lautasessa 5504HH, 27 cm on matala pystysuora reunus, sap 30087812

Villeroy & Boch Copper Glow on uusi kuparinhohtoinen astiasarja, jossa on kiinnitetty erityistä huomiota pinnoitteen kestävyyteen. Deep plate shallow 29 cm soveltuu sekä kiinteille että sose - maisille annoksille.

Special solutionsA card, A4-sized insert, brochure, sample, price list, customer

magazine or perhaps a t-shirt? Loose, bound, glued or foiled.

We can do it all!

What else? Cover surfaces, additional surfaces, cover flap, specific

placements, an advert with a tail – the possibilities are endless!

Chefs.fi Aromi is the official member magazine of the Finnish Chef

Association. Aromi reaches every chef. An annual subscription to

Aromi is included in the membership fee. The chefs also publish

their information in Aromi four times a year.

Advertorial – single content, multiple channelsWould you like to intergrate your advertising message directly into Aromi’s content? Content

tailored for the readers, on a platform they are already using, provides the best opportunities

for taking advantage of available media. A single piece of content can be used on all of Aromi’s

channels, using different main messages/excerpts, and even in the advertiser’s own media.

An effective marketing message provides the reader with added value and ideally competes

directly with the media content for interest.

Use on the company’s own media channels

Use as a brochure

Prices starting at

spread + VAT4,800€

Price includes content producer work and layout design.

Published in Aromi magazine

Excerpt in a newsletter

Excerpt on Facebook

Posting in a partner blog

Content co-operationaromilehti.fi

Approach that

speaks to readers!

Multiple channels, endless opportunitiesAromi’s website (aromilehti.fi) is a fast, user-friendly

channel of communication that gives added value to the

magazine between issues. The interactive website provides

an impressive showcase for ads, which is effective when

combined with print advertising.

A partner blog on Aromi’s website followed by its reposts

on social media and in the Aromi newsletter open

a host of new possibilities. Incisive and topical content

published wherever the customers are.