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The information in this article is current and accurate.Circulation: 35,000 readers via a controlled circulation, plus two special hotel dining supplements and three weekly e-newsletters. Industry professionals qualify to receive complimentary subscriptions to Plate; others may purchase a subscription.
Frequency: Bimonthly. Recipes and newsletter content available on PlateOnline.com; email the editors for sample issues.
Special issues: Each issue has its own theme.
Background: Plate was launched in 2002 as a food service publication by the Chicago-based Marketing & Technology Group, the publishers of three meat trade magazines. Editorial topics covered are as far-ranging as chicken, Australian cuisine, bacon, sauces, beer and Japanese cuisine.
"Our readers are primarily professional chefs, and our food coverage reflects that fact. We report on both traditional and innovative takes on the issue theme, with an average of 60 recipes published for each issue in print and on our website, PlateOnline.com," explained editor Chandra Ram. "We make sure to talk to industry leaders and up-and-coming chefs around the country, and make their exchange of information the focus of the magazine. That said, the topic is always food, and we have fun with it, maintaining a fairly light tone amid discussion and recipes geared towards the professional chef or highly educated foodie. You won't find holiday cooking or dining information here; you will find timely, fun and exciting food discussion by people who are passionate about food. Plate has won the prestigious Jesse H. Neal Awards for excellence in business, along with several other awards. We are also known for our photography, giving the magazine more of a glossy, consumer feel than found in most trade publications." ...
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