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New Western Cuisine Magazine

 

As the hospitality, restaurant, and catering sectors are experiencing their unprecedented growth in China, Chinese mass communication and multi-media circuits are also expanding their platform for food and beverage services. In this arena, New Western Cuisine Magazine shines with significant points of differentiation by:

  • Facilitating information exchanges and skills transfers among hoteliers, caterers, culinary professionals, and food and beverage enterprises in China and among the different regions of the world.
  • Actively contributing to the development of the hospitality, food and beverage sectors by enhancingbrand values and raising the standardsof product and service excellence.
  • Bridging understanding among diverse cultures through the appreciation of gastronomy.

 

AS PRINT MEDIA New Western Cuisine Magazine is...

  • The top hospitality, food and beverage publication in China and the only monthly bilingual (English & Chinese) food and beverage magazine circulated nationwide. Distribution network includes five-star hotels and resorts, high-end restaurants, culinary and wine professionals, food and beverage distributors, international embassies and trade commissions, airlines and tourism boards, elite clubs, culinary institutions, catering establishments, and selective business and leisure establishments.
  • Unique for its creative themes, interesting contents, outstanding photography, authoritative opinions, and qualitative printing.
  • The publication with a well focused and captive high profile readership market.
  • The magazine with a trail of accolades to include the “Literary Excellence Award” by FTA at Union League Club, New York, 2010 and the “Best Food Media Award" by Disciples Escoffier 2011, among others. The magazine is also the only media from China to be honored as fellow member at The Culinary Institute of America in New York and at Le Cordon Bleu in Paris.

 

AS PRINT MEDIA New Western Cuisine Magazine is

  • Organizes and conductsthematic cooking demonstrations, tasting events, product launches and presentations for noted local and international food and beverage brands.
  • Organizes and conducts special events for brand bonding of luxury products (such as Nikon Camera, MiniCooper, etc.) with food and beverage brand experiences.
  • Regularly acts as major media partner for international trade conventions such as FHC, Hotelex, Sial, Bocuse, VinChina, Beijing American Club’s thematic dinners, Shanghai Magnum Night, Tianjin Wine & Food Fest, China National Sommelier Competition, etc.
  • Is the creator and organizer of the yearly high-profile, cross-China “Chef par Excellence” Culinary Competition and “Food & Beverage Symposium”.

 

AS PROVIDER OF AD & PROMO SERVICES New Western Cuisine Magazine...

  • Provides new media platforms in the form of weibo (micro blog), weixin (we chat), and website to support marketing and sales of products and services.
  • Creates features, advertorials, and advertising layouts for hospitality, restaurants, catering, food and beverage brands.
  • Provides editorial, layout and graphic design, and printing services.

 

 

Distribution

 

Monthly distribution of 100,000 copies per issue includes major and secondary cities and territories in China: Beijing, Tianjin, Qingdao, Dalian, Jinan, Shanghai, Hangzhou, Chengdu, Sichuan, Guangzhou, Shenzhen, Xiamen, Hainan, Hong Kong, Macau, etc.

 

 

 

 

Readership Market Profile

 

Readership by Area

Primary cities (Beijing, Shanghai, Guangzhou, etc.)    40%

Secondary cities (Hangzhou, Xi’an, Shenzhen, etc.)    28%

Tour destinations (Qingdao, Sanya, Xiamen, etc.)    27%

Other cities(HongKong, New York, Singapore, etc.)    5%

 

Readership by industry

Hospitality sector    30%

Stand-alone restaurants & elite clubs    25%

Culinary associations & institutions    20%                                   

Food & Beverage suppliers & distributors    10%

Airlines, travel & tours    10%

Embassies, trade commissions & chambers of commerce    5%

 

Readership by profession

Chefs, food and beverage professionals    40%

Business executives & managers    36%

Government officials    18%

Entreprenuers& business proprietors    6%

 
 
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