Stone Magazine Survey

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* 1. What is your profession?

Chef

Restauranteur

General Restaurant Industry (e.g. front of house, mixologist)

Not in the industry but love food and/or the restaurant & food industry

Other (please specify)

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* 2. What region are you from

North America

Europe

Australia

Other (please specify)

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* 3. How old are you?

Under 24

25-35

36-45

46 +

Prefer not to say

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* 4. Which applies to you

I prefer reading digital magazines/article and dont read print magazines

I prefer reading things digitally but would / do buy magazines if they are good

I prefer reading magazines but dont because there are none worth buying or that are readily available

I already buy and/or subscribe to print magazines

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* 5. Do you subscribe or buy any food, chef or restaurant magazines. If yes, which ones? If no, please explain why?

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* 6. Do you regularly visit any food/chef online publications? If yes, which ones?

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* 7. What magazines or online publications do you think are the most respected amongst chefs and food industry professionals (please ignore if unsure)

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* 8. Which types of content would most appeal to you in your perfect food/chef magazine

	Very much	Reasonably	Not very much	Not at all
Recipes from leading chefs around the world	Recipes from leading chefs around the world Very much	Recipes from leading chefs around the world Reasonably	Recipes from leading chefs around the world Not very much	Recipes from leading chefs around the world Not at all
Techniques and tips from chefs with specific skill sets	Techniques and tips from chefs with specific skill sets Very much	Techniques and tips from chefs with specific skill sets Reasonably	Techniques and tips from chefs with specific skill sets Not very much	Techniques and tips from chefs with specific skill sets Not at all
Learning about new ingredients or more details about common ingredients (e.g. rare breeds/varieties of tomato)	Learning about new ingredients or more details about common ingredients (e.g. rare breeds/varieties of tomato) Very much	Learning about new ingredients or more details about common ingredients (e.g. rare breeds/varieties of tomato) Reasonably	Learning about new ingredients or more details about common ingredients (e.g. rare breeds/varieties of tomato) Not very much	Learning about new ingredients or more details about common ingredients (e.g. rare breeds/varieties of tomato) Not at all
Travel tips for chefs (e.g. Parisian chefs introducing the best markets in Paris, or New York chefs introducing the best local restaurants)	Travel tips for chefs (e.g. Parisian chefs introducing the best markets in Paris, or New York chefs introducing the best local restaurants) Very much	Travel tips for chefs (e.g. Parisian chefs introducing the best markets in Paris, or New York chefs introducing the best local restaurants) Reasonably	Travel tips for chefs (e.g. Parisian chefs introducing the best markets in Paris, or New York chefs introducing the best local restaurants) Not very much	Travel tips for chefs (e.g. Parisian chefs introducing the best markets in Paris, or New York chefs introducing the best local restaurants) Not at all
Interviews with leading chefs	Interviews with leading chefs Very much	Interviews with leading chefs Reasonably	Interviews with leading chefs Not very much	Interviews with leading chefs Not at all
Produce or Food related picture stories from around the world (e.g. fishing in Norway or wineries in Argentina)	Produce or Food related picture stories from around the world (e.g. fishing in Norway or wineries in Argentina) Very much	Produce or Food related picture stories from around the world (e.g. fishing in Norway or wineries in Argentina) Reasonably	Produce or Food related picture stories from around the world (e.g. fishing in Norway or wineries in Argentina) Not very much	Produce or Food related picture stories from around the world (e.g. fishing in Norway or wineries in Argentina) Not at all
Reviews of Products (e.g. knifes)	Reviews of Products (e.g. knifes) Very much	Reviews of Products (e.g. knifes) Reasonably	Reviews of Products (e.g. knifes) Not very much	Reviews of Products (e.g. knifes) Not at all
Learning about regional food and ingredients	Learning about regional food and ingredients Very much	Learning about regional food and ingredients Reasonably	Learning about regional food and ingredients Not very much	Learning about regional food and ingredients Not at all
Detailed features about more in depths subjects. (e.g. food anthropologist writing about the history of cantonese cooking)	Detailed features about more in depths subjects. (e.g. food anthropologist writing about the history of cantonese cooking) Very much	Detailed features about more in depths subjects. (e.g. food anthropologist writing about the history of cantonese cooking) Reasonably	Detailed features about more in depths subjects. (e.g. food anthropologist writing about the history of cantonese cooking) Not very much	Detailed features about more in depths subjects. (e.g. food anthropologist writing about the history of cantonese cooking) Not at all

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* 9. What other types of articles would you like to see in your perfect food/chef magazine?

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* 10. Would you prefer it to be National (i.e. just chefs, ingrediants and places in your contry/region) or international?

National

International

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* 11. Does the amount of adverts affect how much you like a magazine

Yes, a lot

Only if there are a lot of adverts

No, I don't mind

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* 12. Would you like it if a lot of the articles were written by chefs

Yes, I would really like that

I don't mind who writes the articles

No, I'd prefer professional writers

Other (please specify)

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* 13. Whats the maximum you'd be willing to spend on a quarterly or bi-yearly print magazine if you thought it was perfect for you and included beautiful photography as well as printed to a very high quality.

£5 / $7

£8 / $11

£10 / $14

£14 / $20

* 14. Would you be interested in a subscribing to a quarterly or bi-annual magazine, access to exclusive online video content which would include short films/features about chefs, restaurants, ingredients etc, technical & recipe videos as well as 2 Stone notebooks each year?

Yes

Not sure (please expand)

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* 15. If yes to the answer above. How much would you be willing to spend on this per month

£4 / $6

£5 / $7

£8 / $11

£10 / $14

£16 / $20

£20 / $28

* 16. What would bring the value to this subscription

	A lot	Some	A little	None
Recipes & Techniques from big chefs in the print magazine	Recipes & Techniques from big chefs in the print magazine A lot	Recipes & Techniques from big chefs in the print magazine Some	Recipes & Techniques from big chefs in the print magazine A little	Recipes & Techniques from big chefs in the print magazine None
Travel and various food features by writers in the print magazine	Travel and various food features by writers in the print magazine A lot	Travel and various food features by writers in the print magazine Some	Travel and various food features by writers in the print magazine A little	Travel and various food features by writers in the print magazine None
Exclusive online video recipes and techniques from big chefs	Exclusive online video recipes and techniques from big chefs A lot	Exclusive online video recipes and techniques from big chefs Some	Exclusive online video recipes and techniques from big chefs A little	Exclusive online video recipes and techniques from big chefs None
Exclusive online short films	Exclusive online short films A lot	Exclusive online short films Some	Exclusive online short films A little	Exclusive online short films None
Stone Products - exclusive notebooks and stationery for chefs	Stone Products - exclusive notebooks and stationery for chefs A lot	Stone Products - exclusive notebooks and stationery for chefs Some	Stone Products - exclusive notebooks and stationery for chefs A little	Stone Products - exclusive notebooks and stationery for chefs None

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* 17. Lastly, is there anything we've missed or that you'd like to add?

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* 18. Use code THANKS15 at checkout for your 15% off all Stone products at www.stonejournal.co

Done