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Magazine Proposal

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Submitted By Khrys26
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Pages 3
Khrystyne Sampson
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Newspaper and Magazine Editing Magazine Proposal

Topic of Magazine A unique blend of Trinbagonian Cuisine fused with cooking tips, health benefits from some foods and a peek into the dynamic world of juices. This magazine will pique the hunger mechanisms of its readers and lure them into the kitchen to start preparation. The name of the magazine would be Trinbagonian Styled Cuisine. It would be set to be a quarterly magazine. This would allow for the seasonal changes in locally produced food and also cultural/religious holidays where special dishes are the norm in the Trinidad and Tobago’s culture. This magazine would be a full color illustration with high gloss print. This would make the magazine more attractive, with the vibrant use of colors to appeal to the senses of the potential buyers. Why I chose this topic? The topic of Trinidad and Tobago’s Cuisine has a certain type of attraction. Very often we travel to other countries, or we have friends or relative come on vacation to our country and fall in love with our food. Our unique blend of taste that include unique spices, keeps them longing for more. This magazine would provide a helpful guide, and the ability to take the magazine back to spread the much loved cuisine to their family and friends. Food is almost everyone's guilty pleasure whether they admit it or not, so I chose this topic to appeal to the taste buds of both our foreign and local market. I wanted to create a high quality, low budget cost magazine that would display Trinidad and Tobago advanced cooking styles, whilst giving a sneak peek into some of our culture.

Target Audience Trinbagonian Styled Cuisine the Magazine is targeted towards both males and females from the age 18-45 years. Persons who are Trinidadians that are living abroad, foreigners who fall in love with our cuisine and wish to take the book back home to share it with their respective families, or locals who needs a refresher on how to prepare some of our most sort out dishes and drinks. This target market was set because persons in that age bracket are more inclined to pick up a book geared towards mostly food and have an appreciation for it. With that target audience we are not catering for persons with serious medical conditions for example hypertension, diabetes, and others. Although there would be a section for the health conscious persons who would be interested in the various health benefits that derive from certain foods and herbs. Niche Market Provide a service for individuals, local and foreign who is interested Trinidad and Tobago’s cuisine with an interest in reproducing the cuisine for further fulfillment. The main production channel for Trinbagonian Styled Cuisine the magazine would be the bookstores but also business establishments that attract high tourist thoroughfare for example hotels and duty free.

Types of Advertising Trinbagonian Styled Cuisine the magazine utilizes Trinidadian companies. These companies include Maggi, Nestle, Chief Brand, Happi and others. The brands being advertised here would have a great recognition both local and foreign. It depends on the availability of the product to both the foreign and local markets. A few foreign companies would also be utilized once it is known to be available both local and foreign. The percentage ratio between text and advertisement would be 80 percent text and 20 percent advertisements. Before the magazine is launch we are seeking to set up interviews with various local talk shows to boost the sales of the magazine. Also, when the magazine is launched we are looking to have two advertisements per day on the major local television provider in high traffic times.

Size of Magazine

Trinbagonian Styled Cuisine the magazine would be half letter size. The magazine is expected to have twelve pages in its first launch and in the follow up magazines to have 20-24 pages. The magazine at this size would be convenient for the and not bulky to travel with.

Contributors

This magazine will have various contributors that would help to bring the central theme of the magazine together and create relativity. These contributors will consist of freelancers, in-house reporters, chiefs, dietitians, health columnists, and internet groups. Also there would be funding and sponsorship for the magazine from Nestle and other private investors.

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