Coffee Break

At a trade fair, what keeps a visitor on the stand is most often the drink on offer. A visitor with a coffee in hand stays on average three times longer and is more open to conversation. That is why a coffee break is not a courtesy extra but part of how the stand works.

Service times

Instead of a table standing in the same place all day, we set up around the busiest hours. The first two hours after the doors open and the afternoon visitor peak are the intervals where service is needed most. We decide the times together, following the rhythm of the fair itself.

Drink options

Filter coffee, espresso-based drinks, tea, herbal tea and cold drinks. The difference between a thermos setup and a machine setup is not cost but presentation and continuity: a machine setup serves freshly made drinks yet needs power and space, while a thermos setup can be installed on any stand.

What goes with it

Dry pastries, mini savoury buns, biscuits, fruit and packaged snacks. Because visitors eat standing up and usually with one hand, items that need a knife and fork do not work well at a coffee break.

Space it takes on the stand

A coffee break setup needs a counter area of at least 80×60 centimetres; with a machine setup, that area and a power line are mandatory. Once you send us your stand plan, we mark in advance where the service point will be installed.

Replenishing and clearing

The setup is replenished at regular intervals during the day, items that run out are topped up and used cups are collected. A stand that looks untidy stays in the memory longer than the refreshments themselves, which is why clearing is as much part of the programme as serving.