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GA STRO.CULTURE .NOW!
RATE CARD
2022
AMF
1
GA STRO.CULTURE .NOW!
Other
MEININGER
publications
Magazine Profile
also alvailable as digital version
Use FIZZZ to reach the opinion-makers and
disseminators in the catering trade.
The target group: professionals, by a team that zones
FIZZZ is compulsory reading for res in on key events, provides valuable
taurant proprietors and managers, comments and forecasts future
as well as barkeepers and catering developments. With information on
company managers, and serves as an the latest bar and restaurant trends,
indispensable source of information absorbing reports and interviews,
regarding current trends. critical commentaries and a wide
range of service topics.
The philosophy:
FIZZZ is the magazine for the opinion Beverage, food, interior, technology:
leaders within the trade. Future- FIZZZ is clear, fast, concise, stylish,
oriented topics constitute the basis daring, inspiring and unique. With
for the informative edge that is individually researched content and a
needed by the top players of today strong layout.
and tomorrow if they are to use their
ideas to develop the market still And for readers who prefer to get up
further. to speed on future trends in a digital
form, we also have a digital version.
The topics:
Gastro.Culture.Now! Trend-setting
bar and restaurant culture for
2
GA STRO.CULTURE .NOW!
Publishing house: MEININGER VERLAG GmbH Telefax: +49 (0) 63 21 / 89 08-80
Maximilianstr. 7-15
67433 Neustadt/Germany Internet: www.meininger.de
Contact: www.fizzz.de
Editor-in-Chief:
Publisher‘s Details Barbara Becker +49 (0) 63 21 / 89 08-75 Publishing Frequency: monthly
Editorial Dept.: Subscription Price: € 103.30 per year (incl. postage + VAT)
Benjamin Brouër +49 (0) 63 21 / 89 08-35
(deputy chief-editor) Terms of Payment: Immediately without discount. If paid in
Tim Allgaier +49 (0) 63 21 / 89 08-22 advance, deduct 2 % discount.
Marketing Director: Bank: Sparkasse Rhein-Haardt
Ralf Clemens +49 (0) 63 21 / 89 08-81 IBAN: DE 22 5465 1240 0001 9261 46
BIC: MALA DE 51DKH
Marketing Director Media Assistant:
Silke Geiger +49 (0) 63 21 / 89 08-49 Terms of Business: The general terms and conditions for the
geiger@meininger.de publishing sector shall apply to all order
processing (see respective order confirmation).
Sales Manager:
Susanne Kleber +49 (0) 63 21 / 89 08-66
kleber@meininger.de
Advertising Manager:
Nathalie Brust +49 (0) 63 21 / 89 08-47
brust@meininger.de
Rebekka Weinrich +49 (0) 63 21 / 89 08-50
weinrich@meininger.de
Advertising Administration:
Miriam Raffel +49 (0) 63 21 / 89 08-48
raffel@meininger.de
Production (responsible):
Patrick Rubick +49 (0) 63 21 / 89 08-55
3.1
GA STRO.CULTURE .NOW!
Advertising Artwork Technology, Equipment &
Edition Publication date Fairs/Events Drinks & Food Online
deadline deadline Furniture
– Trend report 2022 – best of
beverages, food, design &
concepts
1/2022 30/12/2021 01/12/2021 09/12/2021 – Top drinks & newcomer
2021: results of the FIZZZ
Editorial Calendar and survey (spirits, soft drinks,
Publication Schedule beer, etc)
2022 FINEST SPIRITS, Fair previews FINEST SPIRITS and INTERGASTRA
Munich
04 – 06/02/2022
INTERGASTRA, – Syrup
2/2022 26.01.2022 10.01.2022 13.02.2022 Stuttgart – Speciality beers – Furniture styles: new
05 – 09/02/2022 Wodka
– Spirit trends 2022 season
Ambiente, – Best of ISW 2021
Frankfurt/M.
11 – 15/02/2022
Fair preview INTERNORGA
– Soft drink trends: lemonade,
keg soda, ice tea, spritzer
INTERNORGA, maté drinks & co.
3/2022 23/02/2022 03/02/2022 10/02/2022 Hamburg – Cider – To-go equipment
18 – 22/03/2022 Syrup
– Hard seltzer – Hygiene concepts
– Weizenbier (wheat beer)
– Cocktail premixes
BARISTA - the coffee special
Fair preview ProWein
ProWein, – Water
4/2022 23/03/2022 03/03/2022 10/03/2022 Dusseldorf – Aperitif cult 2022
27 – 29/03/2022 – Wines/sparkling wines – Outdoor furniture Coffee
– Rum: news & drinks
– Best of: spring fairs
– Beer trends
– Summer drinks 2022
– Dinnerware
5/2022 27/04/2022 07/04/2022 14/04/2022 – German gins Beer
– Gastronomy fashion
– Brandies
– Food news
–N o ABV trends: non-alcoholic
spirits, beers, sparkling wines
– Filler: bestsellers & news
– Spritzer – Fully-automated coffee
6/2022 25/05/2022 05/05/2022 12/05/2022 – Helles machines Aperitif
– Aquavit – Dishwashers
– Coffee: news & tools
– ITALY SPECIAL – spirits &
drinks
3.2
GA STRO.CULTURE .NOW!
Advertising Artwork Technology, Equipment &
Edition Publication date Fairs/Events Drinks & Food Online
deadline deadline Furniture
– Ice tea
– Beer mixes
– Scotch whisky
7/2022 29/06/2022 02/06/2022 09/06/2022 – Liqueur – Furniture trends indoor Tequila
– Vermouth
Editorial Calendar and – German Weinbrand & brandy
Publication Schedule – Maté drinks
– Juice – Glassware
2022 8/2022 27/07/2022 07/07/2022 14/07/2022 – International beer brands – Cash registers and new Whiskey
– Gin drinks software tools
– US Whiskey
– Coffee: trends & concepts
– Cola drinks
– Irish whiskey
9/2022 24/08/2022 04/08/2022 11/08/2022 – Korn – Coffee: Portafilter machines Filler
– Cognac
– SPAIN SPECIAL – spirits,
drinks & concepts
BCB issue
– Energizers
Bar Convent, – Rum trends
10/2022 28/09/2022 08/09/2022 15/09/2022 Berlin – Vodka – Dishwashers
October 2022 Rum
– Tequila – Interior: design and trends
– Winterdrinks 2022
BRANNT cult spirits magazine
– Lemonades
FORUM VINI, – Whisk(e)y round table – Tableware trends
11/2022 26/10/2022 06/09/2022 13/10/2022 Munich Gin
– Flavoured spirits – Workwear
04. – 06.11.2022 – Herb and bitter spirits
–H ot drink trends: tea, coffee
hot chocolate, mulled wine
& co.
– Filler: new drink ideas
12/2022 23/11/2022 03/11/2022 10/11/2022 – Prosecco, sparkling wine – Furniture: Lounge & chair Herb & bitter spirits
& co.
– International gin
– DRY JANUARY SPECIAL:
non-alcoholic spirits & drinks
– Trend report 2023 – best of
beverages, food, design &
concepts
1/2023 28/12/2022 01/12/2022 08/12/2022 – Top drinks & newcomer
2022: results of the FIZZZ
survey (spirits, soft drinks,
beer, etc.)
With regular supplement MEININGER MAGAZIN
Regular features New products in the fields of beverages, food and technology, restaurant and pub design and fittings,
international trends and business topics (topics as currently relevant) Subject to change without notice
4
GA STRO.CULTURE .NOW!
Sizes in Side Sections Formats in Printing Area Trimmed Advertisement Advertisement
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Formats and Prices € 1/3 page upright 65 303 79 332 € 3,520
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Double Page Formats
2/1 page 438 303 468 332 € 10,860
2 x 1/2 page broadside 438 149 468 164 € 7,850
Bleed-off advertisements: There must be sufficient space (at least 10 mm) between advertising text and *All rates quoted are for spot colours as per Euro scale
image blocks and the trim-off in bleed-off advertisements.
Special formats/Special placements (Width x Height)
Special formats and special placements selection see point 5.1 + 5.2
2nd/4th cover page. Format: 234 mm x 332 mm, colour € 5,750
Specific placement (minimum size 1/2 page) 15 % surcharge
Cancellation deadline for cover pages: 6 weeks before publication
Small ads
(minimum height 40 mm, column width 48 mm) Discounts Series discount Volume discount
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Job market 6 insertions = 5% 3 pages = 5 %
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Situations vacant per mm € 2.45 (b/w) / € 3.15 (4c)
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Box fee/Box fee foreign € 7.50/€ 9.00 24 insertions = 20 % 12 pages = 20 %
Business online per line € 8.50/Logo € 55.00
from 5 lines logo included
Scales for discount by frequency and volume cannot be combined.
No discount on classified ads. Agency commission: 15 %
5.1
GA STRO.CULTURE .NOW!
Full-issue supplements Part-issue supplements Tip-on-cards
incl. distribution costs incl. distribution costs incl. distribution costs
up to 25 g € 2,170 up to 25 g per thsd € 395 Tip-on cards on bound inserts or full-page advertisements
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over 100 g on request
Advertisement Formats Format: maximum 230 mm width x 325 mm height. No discount on supplements and inserts.
and Prices €
(excluding VAT / Discount Special advertisements inside pages Width x height in mm Description Price
Table No. 28, effective from
01/10/2021)
Strip advert, centred 234 x 100 Your advert in the middle of the page, 3,800 €
surrounded up and below by text parts
Island advert 100 x 180 Your advert in the middle of the page surroun- 4,650 €
ded on all sides by text parts
Spread fireplace 229 x 118 Your advert will be placed on a double page at 3,950 €
the bottom (bleeding) -
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BUSINESS SERVICE
BESSER
1/2 page diagonal Experten-
Tipps
VERKAUFEN
Stimmung. Mehr oder Höherpreisiges verkau-
fen – das ist abhängig vom Konzept. Höher-
preisige Produkte haben oft eine kleinere Mar-
ge, können aber das Niveau einer Gastronomie
„Für unentschlossene Gäste
sind fertige Menüvorschlä-
ge besonders geeignet.“
Uwe Mauersberger, Düsseldorf
se, die erfolgreiche Umsetzung der
Geschäftsidee des Unternehmens und letzt-
endlich auch für die Kundenbindung. Am Tisch
sollte daher nur bedienen, wer das entspre-
diagonal Your advert runs diagonally on the right page 4,990 €
234 x 332 with bleeding on the right side
anheben. Übrigens: Auch Fotos und Social Me- www.gastronomieberatung-duesseldorf.de chende Rüstzeug mitbringt: Produktkennt-
dia haben großes Upselling-Potenzial. Der Be- nisse, Talent zur Kommunikation, situative
griff „Storytelling“ ist in aller Munde, warum Kreativität und ein psychologisches Grund-
nicht eigene Geschichten um die Produkte kon- verständnis zur Einschätzung des jeweili-
für das
zipieren? Wichtig dabei sind Glaubwürdigkeit gen Kunden mit seinem Bedarf.
und Authentizität.
Sobald dem Gast suggeriert wird,
dass es nur um sein Geld geht, ist
Upselling
„Upselling sollte als Mehrwert es fast unmöglich, erfolgreich
für den Gast, nicht als betriebs- und aktiv zu verkaufen. Für
wirtschaftliche Notwendig- unentschlossene Gäste sind
keit verstanden werden.“ fertige Menüvorschläge
in der
Jan Scheidsteger, Hamburg besonders geeignet.
www.special-cuts.de Auch alle Artikel des
Bio- und Fair-Trade-
Verkaufen findet zu 80 Prozent auf der emotio- Bereichs schaffen
14 „Mitarbeiter mit Fachwissen nalen Ebene statt. Die Basis für einen besseren einen Mehr- unser
Gastro-
15 treten wesentlich lockerer
lles gastro
Verkauf sind eine empathische Grundhaltung wert, und für
auf – und das ist ihr Bonus.“ und ehrliche Leidenschaft für Service. Wenn aufgeschlos- individue
Nicole Hundertmark, Köln ich die Bedürfnisse des Gastes verstehe, indem sene Kun-
www.gastronomie-im-netz.de ich ihm aktiv zuhöre und dann einen Mehrwert Die Förderung des Mitarbeiters, etwa durch d e n 0,2 gebinde.
nomie
bieten kann, habe ich einen größeren Verkaufs- zusätzliche Gewinnbeteiligungen bei Errei- bieten
Upselling heißt für mich, dem Kunden hervor- erfolg. Ein authentisches Auftreten mit Hu- chung eines vorher ausgelobten, messbaren sich
ragende Produkte mit Fachwissen und Begeis- mor, „small talk“ und dem Weitergeben eigener Verkaufszieles von höherwertigen/höherprei-
terung schmackhaft zu machen. Mitarbeiter hung zum Gast – der möchte dem Kellner ver- sigen Produkten, schafft eine immense Bin-
können nur das gut verkaufen, was sie kennen. trauen und sucht Sicherheit. Der größte Erfolg dung zwischen ihm und dem Unternehmen.
Jede Gastronomie hat ihre Eigenheiten und beim Upselling lässt sich meines Erachtens mit Auch wird der Mitarbeiter feststellen, dass
Stärken, das muss ihnen klar sein. Die Realität Getränken erzielen. Bei den Mischgetränken sogar durch Verkaufsförderung eine wert-
sieht oft anders aus: Nicht nur sind die Pro- funktionieren qualitativ bessere Spirituosen als schätzende Bindung zwischen ihm und
duktkenntnisse oft schlecht, auch kennen viele Alternative zu Standards. Aktuell ist außerdem dem Gast entstehen kann: Sollte es ihm
Kennen Sie den
augen
Mitarbeiter die Geschichte des Gastronomiebe- das Interesse für handwerklich hergestelltes z.B. gelingen, stets die situativen Be-
triebes nicht, oft noch nicht einmal das Kon- Bier und Kaffee groß. Dieses sollte dem Gast dürfnisse eines Stammkunden zu be-
„Sullivan Nod“? Mit zept. Für mich ist die interne Mitarbeiterschu- angeboten werden, wenn er ein Pils oder einen friedigen, kommt es in der Folge zu
leichtem Nicken und lung daher das Wichtigste in einer professionell „normalen“ Kaffee bestellt. der Situation, dass der Gast sich
konkretem Benennen geführten Gastronomie. Hierbei sollten auch
die besonderen Merkmale der höherpreisigen
ganz auf die Empfehlung des
Servicemitarbeiters verlässt
des Artikels „verführen“
auf und
Produkte zusammen herausgearbeitet werden. und fortan das bestellt, was
Sie den Gast zum höher- Mitarbeiter mit Fachwissen treten wesentlich dieser vorschlägt. Servi-
lockererer auf – und das ist ihr Bonus. Ich ver- cemitarbeiter sind ver-
wertigen Produkt. Er kaufe mehr, ohne zu nerven, indem ich z.B. antwortlich für die
möchte einen Kaffee? kleine Kostproben für die Gäste reiche, wobei erste persönliche
die Mitarbeiter die Besonderheiten der Produk- Gästeansprache,
Dann lassen Sie Ihren
durch.
te erläutern – aber jeder auf seine eigene indi- die Ermittlung
Mitarbeiter fragen: viduelle Art. Mit etwas Lockerheit können die der jeweili-
höherpreisigen Produkte den Gästen schmack- gen, situati-
„Einen großen?“ und haft gemacht werden. ven Kun-
dabei freundlich nicken. denbe-
Speziell bei jungen Konzepten sollte Unge- dürf-
Weitere Upselling-Tricks zwungenheit mit Fachwissen einhergehen. nis-
verraten unsere drei Wird dem Kunden hingegen sofort das Teu-
Consulting-Profis. erste angeboten und der Mitarbeiter kann zum
Produkt nichts sagen, außer dass es einen hö-
vielviel koffein
heren Preis hat, fühlt sich der Gast über den
Interviews: Jan-Peter Wulf Tisch gezogen und es entsteht eine negative
ADVERTORIAL
Das ABC der Amari:
DIE AROMATISCHE VIELFALT ITALIENS
UNTER EINEM DACH
1-page brand special 234 x 332 Layout, text, 5,430 €
Auf einer Reise durch Italien unterscheiden sich von Nord nach Süd nicht
nur Landschaft, Kultur und Küche. Auch die Amari – italienische Kräuter-
liköre, die traditionell als After-Dinner-Drink nach einem guten Essen
genossen werden – begeistern mit einer außergewöhnlichen geschmack-
lichen Vielfalt.
Die Campari Deutschland GmbH hat es zur Aufgabe gemacht, die Vielsei-
tigkeit der Amari aufzuzeigen und setzt dazu gezielt auf Marken, die
composition FIZZZ
stellvertretend für die aromatische Vielfalt Italiens stehen: Averna, Brau- So facettenreich wie Italien selbst
lio und Cynar bilden als das ABC der Amari einen perfekten Querschnitt Die ersten Versuche, aus natürlichen Zutaten belebende Elixiere her-
der Welt der italienischen Bitterliköre. zustellen, gab es bereits zu Zeiten der Griechen und Römer. Erfunden
und perfektioniert wurden viele der heutigen Amari jedoch von kräu-
terkundigen Mönchen und Apothekern.
BITTERSKALA Die traditionellen Mischungen werden aus einer komplexen Kombina-
tion von Kräutern, Wurzeln, Rinde, Beeren, Gewürzen, Blüten und Zit-
INTENSIV rusfruchtschalen hergestellt. Sprach man den Amari früher stärkende
oder medizinische Eigenschaften zu, so sind sie heute vor allem aro-
Bitter
matisches Spiegelbild ihrer jeweiligen Herkunftsorte. Hier zeigt sich
die breite regionale wie geschmackliche Vielfalt des Amaro-Portfolios
mild der Campari Deutschland GmbH: Das milde Aroma des aus Sizilien
Bitter
stammenden Averna bestimmen herb-fruchtige Nuancen von medi-
net/net (no discount possible)
terranen Kräutern und Zitrusfrüchten, Braulio verkörpert mit kräfti-
BITTER FOOD PENDANT gen Kräuter-, Holz- und Wurzelnoten die unverwechselbaren Ge-
schmacksnoten der alpin geprägten Lombardei. Der aus Venedig
Süßholz Karamell Artischocke Enzian
stammende Cynar hingegen hat einen leichten, aber doch komplexen
Geschmack, der vom außergewöhnlichen Aroma der Artischocke be-
Kumquat Vanille Karamell Chicoree
stimmt wird.
Rhabarber Kandierte Orange
GESCHMACKSPROFIL*
Vom After-Dinner-Drink zum Cocktail – die versteckte Vielseitigkeit
Bitter Bitter Bitter Bitter
4 4 4 6
3 3 3 4
Fruchtig
2
Fruchtig
2
Fruchtig
2
Fruchtig
2
1 1 1
Traditionell wird ein Amaro als – sogar als Aperitif. Braulio etwa,
0 0 0 0
Süß
Süß
Süß
Süß
Würzig Würzig Würzig Würzig
After-Dinner-Drink pur oder auf der mit seinem kräftigen Aroma
* Geschmackstest mit Untersuchungsgruppe, Bewertung des Zusammenspiels der Komponenten.
Eis genossen. Averna, Braulio und und ausgeprägten Bitternoten
Cynar verbergen jedoch ein unge- besonders charakterstark ist, ver-
Für jeden Geschmack der passende Amaro ahntes Potenzial für vielseitige leiht komplexeren Cocktails wie
Doch nicht nur geschmacklich, auch in ihren Bitternoten zeichnen sich die Drink-Varianten, das Campari dem „Alpine Apotheke“ eine aro-
verschiedenen italienischen Amari durch eine große Vielfalt aus. Um diese Deutschland mit seiner Amaro- matische Note.
Varianz und das damit verbundene Potenzial der Bitterliköre darzustellen Expertise sorgfältig herausgear-
und einzuordnen, entwickelte die Campari Deutschland GmbH eine Bitter- beitet hat. Mit seinen mediterra- Ob neu aufgelegter Klassiker
skala. Diese reicht von leichten Bitternoten mit lieblich-fruchtiger Anmu- nen Kräuter- und Zitrusnoten ist oder überraschende Drinkneu-
tung über mittlere Bitternoten mit einer ausgewogenen Balance zwischen etwa Averna perfekt, um dem schöpfung – das ABC der Amari
fruchtigen und würzigen Aromen, bis hin zu starken Bitternoten mit Beto- klassischen Sour einen frischen der Campari Deutschland GmbH
nung von besonders würzigen Nuancen und wenig Süße. Geschmacklich Twist zu geben. Besonders beliebt bringt mit seiner aromatischen
decken die drei Campari-Marken ein breites Spektrum ab: Cynar ist der als Zutat für Cocktails und Long- und geschmacklichen Bandbreite
mildeste der drei Amari, er steht auf der Bitterskala unten. Averna befin- drinks ist Cynar. Seine leichten frischen Wind in die Cocktail- und
det sich im Mittelfeld der Skala. Seine Bitterkeit ist vergleichbar mit der Bitternoten und sein vergleichs- Longdrinkgläser, natürlich immer
von Kumquats oder Rhabarber. Die Bitternoten von Braulio sind am weise geringer Alkoholgehalt verbunden mit dem Bewusstsein
stärksten ausgeprägt, er steht am oberen Ende der Bitterskala. machen ihn vielseitig einsetzbar für verantwortungsvollen Genuss.
ENJOY RESPONSIBLY
5.2
GA STRO.CULTURE .NOW!
Special advertisements inside pages Width x height in mm Description Price
GA STRO.CULTURE .NOW!
Mai 2018
Januar 2018
Februar 2018
März 2018
April 2018
Mai 2018
Juni 2018
Juli 2018
August 2018
September 2018
Oktober 2018
November 2018
Dezember 2018
EURO 7,40 · D13971
www.fizzz.de
MEININGER – SINCE 1903
Front page banderole
# 05
506 x 100 The banderole encloses the 8,900 €
Die 0,25l
Gastroflaschen
von Warsteiner:
Mild-hopfig als
„Premium Pilsener“
und doppelt-gehopft
als „Herb“.
magazine
** regard technical instructions
Other and Special MARC FREDERICK LEUWER
und PHILIPP HAAG bringen
die Karlsruher Gastro-Szene
auf Touren.
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Double gate fold 234 x 332 The front cover of FIZZZ will be enclosed by a 14,200 €
Gatefold: left 120 x 332; rigth 116 x 332 two-piece foldable opening
* regard technical instructions
JÄGERMEISTER SPEZIAL
2-page advertorial 468 x 332 Layout, text, 10,860 €
DAS GLOBALE WIR-ERLEBNIS
Ob 2 cl, 4 cl oder mehr. Ob eiskalt oder handwarm. Ob Deutschland
oder Malaysia. Der Shot ist eine globale Erfolgsgeschichte – eine, die
Gemeinschaft stiftet und aus dem „Ich“ ein „Wir“ werden lässt.
P
rost, Salute, Cheers, Na mehr Spirituosen, teils ergänzt als Area Manager für Jägermeis- derung. „Das Shot-Segment müs- ein Shot ausfällt, variiert von gleichbarkeit der Alkoholmenge.
composition FIZZZ
zdrowie! Weltweit he- um einen nichtalkoholischen Teil, ter die nordasiatischen Länder sen wir dort erst langsam ent- Kultur zu Kultur. In Bulgarien Ein Shot als eine Einheit, sozusa-
ben die Menschen die sind in geschichteter Weise auch Japan, China und Korea betreut. wickeln. Wir wollen da sein und fasst ein Shot-Glas satte 5 cl, die gen. Ganz gleich, wie groß, wie
Gläser, um anzustoßen als „Pousse Café“ bekannt. Der Shot, so hat sie beobachtet, zeigen: Jägermeister ist der Shot Griechen schlucken 4,5 cl, die kalt oder warm – der Shot
– auf ein erfolgreiches ist dort namentlich eher unbe- schlechthin.“ Japan entwickele Finnen 4 cl, auch die Amerikaner schreibt weltweit eine Erfolgsge-
Geschäft, einen Geburtstag, auf Andere Länder, andere Shot- kannt. Zumindest, wenn man sich sehr gut, China brauche et- haben sich an rund 4 cl gewöhnt, schichte: Vor, während und nach
die Freundschaft – oder einfach Sitten unsere Definition zugrunde legt. was länger. Auch wegen weiterer die Russen gönnten sich lange dem Essen in Russland, mit zwei
auf das Leben. Die Deutschen Jedes Land hat seine eigenen Denn „auf ex“ trinken die Asiaten kultureller Unterschiede: So wer- Zeit 10 cl, die allerdings nach und Händen zuprostend in Japan,
nehmen einen „Kurzen“, die Itali- Shot-Spezialitäten, doch eine Spi- gleichwohl eine Menge, beispiels- de Jägermeister dort selten im nach. Da wirkt die deutsche Vari- samt kleiner Food-Begleitung in
ener gönnen sich einen „cicchet- rituose hat es nahezu global zu weise Wein oder sogar Long- Originalglas serviert. Dieses hat ante mit 2 cl fast mickrig. Mexiko, als Teil des Geschäftses-
to“, die Inder einen „peg“ – und Bekanntheit gebracht und die drinks. Nicht der einzige Unter- den 2 cl-Eichstrich nämlich deut- sens in Korea oder als Party-
(fast) alle wissen, dass sie inter- Shot-Entwicklung damit maß- schied zu unserer Trinkkultur. lich unter dem Glasrand, die Chi- Die Größe erfüllt aber durchaus Katalysator in den Clubs rund
national mit der Bezeichnung geblich geprägt. Das Ganze be- „Beim gemeinsamen Trinken nesen jedoch bevorzugen rand- ihren Zweck, wie Nils Boese be- um den Globus. Selbst in Malay-
„Shot“ zum Ziel kommen. So gann ebenfalls in den USA. Der geht es dort eher um Profilierung volle Gläser. richtet: „Ein 2 cl-Shot besitzt in sia, wo Jägermeister gerne mal
unterschiedlich die Namen und Amerikaner Sidney Frank war es, denn um Gemeinschaft, statt etwa die Alkoholmenge eines mit einem rohen Ei in einem Glas
Bräuche auch sind, der gemeinsa- der mit einer Erfindung Anfang Lust und Genuss bestimmen Eine Frage der Größe Glases Prosecco mit 100 ml oder serviert wird. Wie bei uns in
me Genuss einer puren Spirituose der 1990er für eine Zäsur im Zweck und Ziel den Konsum“, hat In China macht die Füllart den eines kleinen Biers mit 200 ml, Deutschland krönt und besiegelt
in kleinen Mengen, in der Regel Shot-Markt sorgte. Dank seiner Patricia Sung beobachtet. Sich in Unterschied, in anderen Ländern nämlich gut 7 Gramm.“ Auch die er überall besondere Momente in
„auf ex“, hat etwas Verbindendes für Jägermeister entwickelten solch einem Markt zu positionie- wiederum sind es das Glas und alte 5 cl-Markierung bei Süß- geselliger Runde. Der Shot ‒ ein
und Besiegelndes, es stiftet Ge- Tap Machine ließ sich der Shot ren – eine besondere Herausfor- die Füllmenge. Denn wie groß so weingläsern folge dieser Ver- globales Wir-Erlebnis.
meinschaft über Grenzen hinweg. nun eiskalt ins Glas zapfen. Ein
Meilenstein, der den kompletten
Theorien, wie der Shot zu seinem Imagewechsel von Jägermeister
Namen kam, gibt es viele. Was al- einläutete und ein neues Trinkri-
le miteinander verbindet: Sie sind tual begründete. Statt handwarm
ebenso unterhaltsam wie unbe- und Stielglas galt nun: eiskalt im
wiesen. Einige gehen auf den Wil- robusten Shot-Glas. „Diese Ent-
den Westen, andere auf die Zeit wicklung ist die Explosion gewe-
der Prohibition zurück. Stand das sen und hat die Grundlage für
kleine Glas früher in Amerika auf den globalen Erfolg als Shot
den Essenstischen, damit darin geschaffen“, schildert Nils Boese,
Schrotkugeln („Shots“), die verse- internationaler Brand Ambassa-
hentlich noch im erlegten Wild dor für Jägermeister. Etliche Län-
steckten, entsorgt werden konn- der, Märkte und Trinksitten hat
ten? Verbirgt sich sogar ein Deut- er im Laufe der Zeit kennenge-
scher, nämlich Friedrich Otto lernt. Für den weltweiten Jäger-
Schott, hinter dem Geheimnis? meister-Erfolg hat der Marken-
net/net (no discount possible)
Hat der Begründer der modernen botschafter noch eine weitere
Glaswissenschaft im 19. Jahr- Erklärung. Sie handelt von dem
hundert das kleine Glas entwi- aufwändigen Herstellungspro-
ckelt, dessen Name dann in den zess und der Vielzahl an Zutaten,
USA als „Shot“ adaptiert wurde? deren Anteil und Wirkungsweise
Oder geht der Begriff auf das exakt aufeinander abgestimmt
noch heute allerorten zu verneh- sind: „Alle Komponenten harmo-
mende Geräusch zurück, das nieren so gut, dass kein unan-
beim Aufknallen des Glases auf genehmer oder dominierender
eine Tischplatte entsteht? Fakt Nachgeschmack bleibt und Jäger-
ist: Die moderne Shot-Kultur hat meister mit seiner Harmonie,
ihren Ursprung in den USA – und Komplexität und Balance so gut
dort wird sie noch heute am bun- wie jeden Gaumen anspricht.“
testen gelebt. Ganze Bars widmen
sich dem Zeremoniell und bieten Den vielleicht spannendsten Job
zudem eine Vielzahl an Shooters. bei der fortschreitenden Shot-
Diese Mini-Drinks aus zwei oder Expansion hat Patricia Sung, die
Technical instructions:
* Measurements double gate fold: ** Banderole
Foldable opening inside/outside: left 120 mm Materials to be supplied in accordance with
w x 322 mm h – right 116 mm w x 332 mm h the publisher by the client/agency.
+ 3 mm trimming on all edges.
Please note: - 5 mm overlapping of the right Print and bonding to be handled by the
fold (will not be visible). publisher. Paper quality congruent with main
– Magazine info + logo fizzz on first quarter magazine, customised solutions on request.
top right
– Coverdesign in accordance with the
publisher.
6.1
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Formats & Prices 2022 Large Leaderboard 970x90px
Banner websites, promotions (2 weeks)
format size meininger.de
Half Page Ad 300x600px 1.170 €
Medium Rectangle 300x250px 1.090 €
Online Large Leaderboard 970x90px 1.250 €
advertisement formats Large Mobile Banner 320x100px 500 €
(mobil only)
( excluding VAT.)
format size MWBI
Medium Rectangle top 300x250px 975 €
Medium Rectangle 300x250px 800 €
Super Banner 680x280px 900 €
prices for two weeks; two weeks minimum; maximum rotation: 3.
Medium
Rectangle
300x250px
bookable topics incl. welcome page meininger.de:
wine nonalcoholic beverage
beer gastronomy
spirits technic
FIZZZ online topic month partner
Product + drinks presentation
embedded in editorial running text
- each approx. 500 characters
- 1 image Half Page Ad
- free choice of links 300x600px
- permanently online
€ 990
monthly topic schedule
online see 3.1
6.2
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Formats & Prices 2022
Banner newsletter
Meininger Online (2 weeks)
Liebe*r Abonnent*in,
format size price/2 weeks
Online Content Ad 600x250px 950 €
advertisement formats
placement specification fee is 250 €; availability provided;
frequency: one time per week minimum; more than 25,000 recipients.
( excluding VAT.)
FIZZZ/DDW/CRAFT/MWEW (per insertion)
format size price/insertion
Content Ad 600x250px 475 €
MWBI (2 weeks)
format size price/2 weeks
Content Ad 600x250px 975 €
Content Ad
600x250px
Legend:
MWBI – MEININGER‘S WINE BUSINESS INTERNATIONAL
MWEW – MEININGERS WEINWELT
DDW – DER DEUTSCHE WEINBAU6.3
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FIZZZ Online Special
Online advertorial
Banner homepage (300x250px)
Banner newsletter (600x250px)
Teaser newsletter
Online Facebook Post
advertisement formats Instagram Post
€ 3,800
( excluding VAT.)
Online-Advertorial € 1,750
Text (2,500 characters)
Header image
Images for running text
Free choice of links
ADD-ONS:
Instagram post feed1 € 500
Instagram story2 € 500
Facebook post3 € 500
Banner newsletter4 (600x250px) € 475
Teaser newsletter4 € 350
1 - up to 3 images per post 3 - up to 3 images, free choice of links
2 - up to 5 consecutive stories 4 - published weekly7
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Colour advertisments Colours from colour scale ISO 2846-1. Specific Artwork Data to be supplied as a printable (300 dpi) PDF file and
approval is required for special colours or shades a binding galley proof inaccordance with ISO 12647-7.
that cannot be created by combining colours from The settings for the PDF file (ISO coated v2 300 %)
the scale used. Details on request. The publishers can be downloaded from the www.pva.de website.
reserve the right to also use the four-colour scale to If it is not possible to create a PDF file, then please
Technical Printing compose decorative colours for technical reasons. supply a 300 dpi image file in the TIF and/or
Information Slight tone deviations are due to the tolerance uncompressed EPS fomat including all the fonts
range of the offset printing process. used. The image data should be based on the offset
print standard. Area coverage should not exceed
Special colours (HKS) by request 300 % in total. The print edition is accompanied
Discount on colour surcharges by a digital version. The print advertisements are
converted so that they can be displayed on a tablet
Printing process Sheetfed offset, 70 screen colour sets PC. In isolated cases, this may lead to minor colour
deviations; in view of this, complaints relating to
Paper cover: 200 g/m2, woodfree white semi-matt coated the digital issue shall not be accepted.
art paper
inside: 115 g/m2, woodfree white semi-matt coated Data transfer Printable PDF (300 dpi) via
art paper eMail: raffel@meininger.de
Processing adhesive binding ny work required to produce the galley proofs or
A
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Advertisement Design Changes to the layout or design of existing art note of our conditions of business stated in the
Datenanlieferung work will be charged to advetisers at cost price. order confirmation.
All advertisements designed and produced by the
publishers remain the property of the publishers Artwork to be sent to MEININGER VERLAG GmbH
and may only be used elsewhere with the written Mrs. Miriam Raffel
consent of the publishers. Maximilianstr. 7-15
D-67433 Neustadt/Weinstraße
Germany
Supplements to be sent to westermann Druck | pva
c/o johnen-druck GmbH & Co. KG
Abt. Lettershop / TAV
Bornwiese 5
54470 Bernkastel-Kues
Germany8
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1 Brief description 7 Publishing house MEININGER VERLAG GmbH
FIZZZ is the trade magazine for trend-orientated young gastronomy and it pro
vides impulses to the entire gastronomy industry. In addition to information on 8 Address Maximilianstraße 7–15
successful gastronomy concepts and the people behind them, FIZZZ reports on 67433 Neustadt an der Weinstraße/Germany
innovations in the areas of beverages, food, fittings and furnishings and techno
logy. Articles on national and international trends, business strategies and service 9 Telephone + 49 (0) 63 21/89 08–0
Editor / Publisher topics provide indispensable practice-orientated ideas.
10 Fax + 49 (0) 63 21/89 08–80
Editorial-to-advertising 2 Official publication of –
Content analysis 11 Internet www.meininger.de
3 Publisher Peter Meininger
email kleber@meininger.de
Phone
brust@meininger.de
4 Editorial staff Barbara Becker (Editor in Chief) +49 (0) 6321 / 8908-75 weinrich@meininger.de
Benjamin Brouër (deputy chief-editor ) +49 (0) 6321 / 8908-35
Tim Allgaier (Editor) +49 (0) 6321 / 8908-22 12 Publication Please refer to Editorial Calendar and
Topics schedule Schedule 2022
5 Advertising Ralf Clemens (Marketing Director) +49 (0) 6321 / 8908-81 13 Annual Subscription rates 103.30 €
Silke Geiger (Marketing Director Assist.)+49 (0) 6321 / 8908-49
Susanne Kleber (Sales Manager) +49 (0) 6321 / 8908-66 14 Editorial-to-advertising analysis 2020 = 11 issues
Nathalie Brust (Advertising Manager) +49 (0) 6321 / 8908-47 Magazine format 234 x 332 mm
Rebekka Weinrich (Advertising Manager) +49 (0) 6321 / 8908-50 Total number of pages: 688 pages = 100.0%
Miriam Raffel (Administration) +49 (0) 6321 / 8908-48 Editorial section: 522 pages = 75.9 %
Advertisements: 166 pages = 24.1 %
6 Volume/Year 28th. year 2022 of which
Frequency monthly Classifieds 0.5 pages
Tip-ins, inserts
and bound-ins: 0.0 pages
Supplements: 2.0
of which part supplements: 0.0
15 Content analysis in 2020 = 522 pages
Line of business news 42 pages = 8.0 %
New Bars 38 pages = 7.3 %
Gastronomy Trends 114 pages = 21.9 %
Scene Guide 62 pages = 11.9 %
Management 61 pages = 11.7 %
Drinks 98 pages = 18.8 %
Food 32 pages = 6.1 %
Technology/Equipement 25 pages = 4.8 %
Interior/Design 28 pages = 5.3 %
= 500 pages = 95.8 %
+ 11 pages Editorial
+ 11 pages Content
= 22 pages = 4.2 %
= 522 pages = 100.0 %9
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16 Circulation audited by: (German Audit Bureau of Circulations) 19 Sectors / Branches of Industry / Specialized Areas / Professional Groups
FIZZZ is aimed at the owners, operators and executive staff of trend-setting
17 Circulation analysis: Based on average copies “in” gastronomy, as well as restaurateurs who want to benefit from the input
per issue in period of the future-orientated segment.
April 1. 2021 - June 30. 2021
Press run: 6,000 Percentage of actually
Circulation and distributed copies
Recipient Groups
distribution analysis / Total circulation: 5,911
Analysis of Readership 920 Mail subcriptions Percentage Copies
Structure Paid circulation:
158 and other sales
1,078
47.3 2,796
– Mixed concepts
Free copies 4,833 29.9 1,767
– Restaurants
89 residual, file and reference copies – Bars / Clubs 14.8 875
– Discotheques 3.8 225
– Coffee Shops 3.6 213
18 Breakdown of geographic distribution: – Franchise business 0.6 35
Economic Region Percentage of actually distributed copies
Percentage Copies Total 100.0 5,911
Federal Republic of Germany 97.9 5,788
Characteristics 20 (Size of Business Unit), 21 (Position, Function, Profession),
Foreign circulation 2.1 123
22 (Education/Vocational Training), 23 (Age) and 24 (Size of Municipality) were
Total circulation 100.0 5,911 not investigated because the benefits value of this specialised publication
does not depend on these factors.
Nielsen-Region 1 17.8 1,030
Schleswig-Holstein, Hamburg, Bremen,
Lower Saxony
Nielsen-Region 2 25.3 1,464
North Rhine-Westphalia
Nielsen-Region 3a 18.5 1,071
Hesse, Rhineland-Palatinate, Saarland
Nielsen-Region 3b 13.9 806
Baden-Württemberg
Nielsen-Region 4 15.5 897
Bavaria
Nielsen-Region 5 a + b 6.0 347
Berlin
Nielsen-Region 6 1.8 104
Mecklenburg-Western Pomerania,
Brandenburg, Saxony-Anhalt
Nielsen-Region 7 1.2 69
Thuringia, Saxony AMF
DOMESTIC 100.0 5,78810
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