2010 Editorial Calendar
on-premise communications, inc.
100 south street, bennington, vt 05201
t 802.442.6771 f 802.442.6859
Santé’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 ONE
In 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 VALUE
Much 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.
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
IN EVERY ISSUE:
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