One of the best things about producing a publication like this is that I don’t have to worry about subscriptions.
I often get calls from companies offering to help grow the circulation of my publications, and I tell them that isn’t a concern—I mail this publication free to every home in the community.
One of the great things about Skye Canyon is that it continues to grow, which means my mailing list keeps growing too.
When I first began mailing the publication, it went to 4,423 homes—at the time, every home in Skye Canyon. My printer recently informed me that the mailing is increasing by nearly 300 homes, bringing the total to 4,721.
The downside is that this will cost a bit more in postage. The upside is that my advertisers will receive exposure in almost 300 additional homes, which is a trade off I’m more than willing to make.
My overall print run will remain the same for now, which means there will be fewer copies available at Smith’s grocery store and other shops and restaurants throughout Skye Canyon.
I know many people pick up copies—especially at Smith’s and the Omelette Café. I typically drop about 300 copies across three locations at Smith’s, and they are always picked up. I also leave around 50 copies on the rack at the Omelette Café, and the owner says they’re usually gone by the first weekend.
With the increased mailing, those locations won’t have quite as many copies available for pickup. If demand continues, I can increase the print run from 5,300 so more copies will be available.
As new home developments continue in Skye Canyon, the mailing will likely surpass 5,000 homes, at which point increasing the print run will be necessary anyway.
In the meantime, I hope you enjoy this issue, which explores Valentine’s Day dining options in and around Skye Canyon. Thanks to Chef Ignazio Sessa and photographer Ben Robertson for delivering a fantastic cover shot on a very tight deadline.
I also reached out to several Skye Canyon residents for their Valentine’s Day dining recommendations, and they came through with some great selections.
— Kirk Kern