Hi Everyone,
First, I want to apologize for not appearing on here sooner. Several of you have notified me via PM that there are questions in the forum regarding the Members Edition and other "digital" aspects of Cuisine at home. For some reason, the email notifications that tell me when I have received a new PM weren't coming through. In any case, here I am and I thought I'd start this thread to give you all a chance to ask questions about, well...anything.
That said, I thought I'd first start out by explaining the current status of the Cuisine at home digital efforts and share (what I think) is useful information.
Kindle & Nook
About a year and a half ago, we were approached by both Amazon (Kindle) and Barnes & Noble (Nook) about selling Cuisine at home on those devices. I'll spare you the detail, but we agreed. So we began giving the magazine to them for distribution on the Kindle and the Nook. That being said, our involvement really goes no further than that. They take our issues and sell them in their online marketplaces. If you're buying or subscribing to Cuisine at home through Amazon or Barnes and Noble, they pay us our royalty (for lack of a better term) but they control everything. We just get reports on how many were sold.
Some subscribers have asked to get their issues for free on the Kindle/Nook and we simply can't accommodate that because we don't control the marketplace. Hope that makes sense. We have talked about publishing our own iPad app but that's still up in the air.
Back Issue DVD and Online Back Issue Archive
We previously released the Cuisine at home Back Issue DVD. This was/is a consumer product that allows you to access all back issues on DVD. Recently, we also added an online component at www.CuisineLibrary.com. If you purchased a back issue DVD, we allow you to have access to the issues on your DVD for free. You can contact our customer service department and they can help you set up an online account.
Cuisine at home Magazine - Members Edition
We recently began offering a Members Edition of Cuisine at home magazine. While most publishers are decreasing the number of pages in their magazines, scaling back on content and quality, and adding additional advertisements, we decided to be radical and do the complete opposite. We're now offering a version of the magazine that is bigger (68 pages vs. 52), has a higher quality paper, and continues our "No Advertising" philosophy. The response has been tremendous. So far, so good.
As a part of being a subscriber to the Members Edition, you also get access to your NEW Members Editions online by visiting www.CuisineLibrary.com. So the same website provides access to digital issues for both archive buyers and Members Edition subscribers. The only difference is that (as a Member), you still have to purchase access to the back issue archive (or buy a back issue DVD) if you want to view/read old issues.
So that's the high level overview. I'm here and ready to answer questions if you have them. Keep in mind that I'm a tech guy, and not in customer service. Depending on your questions, I may refer you to our customer service team.
Brian
First, I want to apologize for not appearing on here sooner. Several of you have notified me via PM that there are questions in the forum regarding the Members Edition and other "digital" aspects of Cuisine at home. For some reason, the email notifications that tell me when I have received a new PM weren't coming through. In any case, here I am and I thought I'd start this thread to give you all a chance to ask questions about, well...anything.
That said, I thought I'd first start out by explaining the current status of the Cuisine at home digital efforts and share (what I think) is useful information.
Kindle & Nook
About a year and a half ago, we were approached by both Amazon (Kindle) and Barnes & Noble (Nook) about selling Cuisine at home on those devices. I'll spare you the detail, but we agreed. So we began giving the magazine to them for distribution on the Kindle and the Nook. That being said, our involvement really goes no further than that. They take our issues and sell them in their online marketplaces. If you're buying or subscribing to Cuisine at home through Amazon or Barnes and Noble, they pay us our royalty (for lack of a better term) but they control everything. We just get reports on how many were sold.
Some subscribers have asked to get their issues for free on the Kindle/Nook and we simply can't accommodate that because we don't control the marketplace. Hope that makes sense. We have talked about publishing our own iPad app but that's still up in the air.
Back Issue DVD and Online Back Issue Archive
We previously released the Cuisine at home Back Issue DVD. This was/is a consumer product that allows you to access all back issues on DVD. Recently, we also added an online component at www.CuisineLibrary.com. If you purchased a back issue DVD, we allow you to have access to the issues on your DVD for free. You can contact our customer service department and they can help you set up an online account.
Cuisine at home Magazine - Members Edition
We recently began offering a Members Edition of Cuisine at home magazine. While most publishers are decreasing the number of pages in their magazines, scaling back on content and quality, and adding additional advertisements, we decided to be radical and do the complete opposite. We're now offering a version of the magazine that is bigger (68 pages vs. 52), has a higher quality paper, and continues our "No Advertising" philosophy. The response has been tremendous. So far, so good.
As a part of being a subscriber to the Members Edition, you also get access to your NEW Members Editions online by visiting www.CuisineLibrary.com. So the same website provides access to digital issues for both archive buyers and Members Edition subscribers. The only difference is that (as a Member), you still have to purchase access to the back issue archive (or buy a back issue DVD) if you want to view/read old issues.
So that's the high level overview. I'm here and ready to answer questions if you have them. Keep in mind that I'm a tech guy, and not in customer service. Depending on your questions, I may refer you to our customer service team.
Brian