Traditional Distribution Research #1

Supermarkets like Target, Walmart, Wholefoods, etc. usually have an entire isle dedicated solely to the sale of print media like magazines and such. Classic magazines like the Times and Peoples were distributed like this for years before other methods became available. Even new-gen magazines like food network and Real-Simple use the traditional ways despite having various digital  alternatives because these methods still work.
Door to door distribution is the most conventional method of spreading a product. Monthly subscriptions allow for customers to receive their magazines in the comfort of their homes. This 'door to door' method has always worked since the beginning of media distribution to satisfy readers and draw in new subscribers.

audience engagement research

 Food and Wine magazine is advertised on pintrest with headlines like '136 best food and wine images'. they have digital and print subscriptions. Their audience is people older than 21 because thats the legal drinking age and mostly middle class or high income because their recipes include high cost ingredients and wine which can be expensive. They have a strong social media presence as they have an account in all the major platforms like Facebook, Instagram, Pintrest. They host events like the 'Food and Wine classic in Aspen' where top chefs and enthusiasts go to get accentuated, dine on top notch food, and talk about common interests. Events like these provide income and is an effective self advertising method as they can market their other magazines and content. Food and Wine is owned by the powerful conglomerate Meredith Corps. so like every other magazine of theirs they have sweepstakes and chances to win prizes for subscribers. 

• Food network magazine-like mine-targets consumers from all demographics; men, women, kids/teens, and people with various levels of cooking. Their content is very diverse. They have articles, recipes from all types of food groups, and really adheres to the interests of food lovers. Food Network is originally a channel with different cooking shows that has expanded and now has multiple forms of media. So the magazine is mostly advertised in the shows and on their website.They also offer incentives to draw in readers by offering a free trial and perks that come with the subscription. Food network also host events like the Wine and Food festival in New York City  where food lovers can meet over 25 world-class chefs and sommeliers, eat dishes made by the chefs, and enjoy the culinary artistry. Events like these are perfect to market the magazine to new audiences that are interested. 

Revisions

Due to some uneven expanding of images the resolution of some of the pictures I used were a little pixelated and were stretched disproportionately. Also the text and images were out of alignment and looked awkward. I plan to fix this issue by using adobe indesign to arrange  the pictures proportionately and use the resizing tools to improve my product. having higher quality pictures and content will add to the presentation of my magazine and make it more aesthetically appealing to the consumers. The only system that i used to create all the pages was publisher which limits the creative opportunities and the finished product appears more juvenile.

Indesign Art Activity

Today in class we utilized Adobe Indesign to lay out our 2 page spread. Before diving into this project I was aware of my lack of talent when it comes to technology, so naturally using the adobe program proved to be challenging. Using indesign was more complected than publisher because it has more configurations and tools that are at a higher level of complexity. I think I will use indesign for my 3rd quarter submission rather than publisher because the end result looks cleaner and more professional.

Use of conventions

There are many food magazines out in the world of media all with unique styles and photos. Food is a form of art that expresses a cooks creativity so in print and digital magazines there isn't really a "guideline" to what goes in. However there are a few components that can be found in almost every typical food magazine.

 For example, conventionally the cover picture used is of food that is included in an article or is somehow relevant to the topic of the magazine. To challenge this norm I made the cover of my magazine a picture of the server that was interviewed for the featured article. I had a few reasons for going with this but mainly i wanted to convey a deeper message than just food, I wanted to represent the face of the culture that surrounds the food. 

MyTarget Audience

Age- 18-45 generally old enough to cook
gender- mostly female
geography- Southern states like Florida who is close to the caribbean, cities on the coast like Miami and areas with a prominent Latin population
Income level- non-specific
education level- no specific level required, maybe minimum culinary education
personal interests- People who like exotic food, culinary students, aspiring chefs looking to learn simple recipes,
Represented- Caribbean and Colombian cultures,
what is appealing?
There is a variety of both simple and complex recipes to appeal to consumers with different skill levels. While there are plenty of food magazines not many focus on authentic caribbean cuisine. I used enticing headlines and a welcoming face on the cover instead of food, which is traditionally used, to make the audience curious enough to open the magazine. The magazine also appeals to people that live near the coasts or close to places with plentiful seafood as caribbean cuisine is centered around fish, conchs, and other seafood. The magazine provides various recipes including local seafood so locals can incorporate it into their cooking.

Interview Questions

For the article I will be interviewing a worker of one of my favorite local restaurants Mi Tierra. I have been eating here with my family for years. The combination of Colombian and Cuban cuisine brings in traditional and contemporary styles of cooking that introduce to customers unique takes on Latin comfort foods.

I will be interviewing Mayelin who is a server at the restaurant.

Interview questions:
How long have you worked here?
Can you tell me about the food and the vision of the restaurant?
What are some of the most ordered dishes?
Are there regular customers that have been coming since the opening?
How has the menu changed through the years and why?

This is the menu from the restaurant where I got an interview for my article. While scouting the location before the shoot I thought the menu successfully  represented the style of the restaurant. The font caught my attention and the effective use of white space, I would like to include something similar in my style for the magazine.