On-Stand Service and Equipment

The visible part of catering on a stand is the food; the invisible part is the installation. If the location of the service point, the power line and the storage arrangement are not set up correctly, even the best menu falters.

Where the service point goes

The service point is installed where it does not cut across the meeting area but is still easy for visitors to reach. Right beside the stand entrance is usually the wrong choice: a queue forms and the entrance is blocked. We mark the point together on your stand plan.

Equipment

Service counter, refrigerator or chiller, coffee machine, thermos, samovar, presentation stand, plates and glasses. Which equipment is needed depends on the menu; unnecessary equipment is nothing but lost space on the stand.

Power and infrastructure

A coffee machine and a chiller need continuous power. On fair stands the number of sockets and the total load are limited, so we calculate the requirement before the fair and pass it to your stand contractor. For equipment that needs water, whether the area has a water connection is checked in advance.

Installation and dismantling

Installation is completed before the fair opens, and dismantling is done the same day after it closes. Exhibition centres' installation and dismantling hours are strict, and the plan is built around those hours.

Maintenance during the fair

Equipment is checked and cleaned during the day and replaced with a spare in the event of a fault. Spares are kept for critical equipment so that nothing depends on a single coffee machine.