GENERAL SHOW INFORMATIONadmin.specialtyfood.com/...Show_Information.pdf · • Exhibitors must have exhibitor badges for entry to the exhibit hall. • Badged Exhibitors will have

8th Spring Fancy Food Show®

GENERAL SHOW INFORMATION

• General Show Information • Key Personnel • Exhibit Hall Specifications • Glossary Of Terms • Exhibitor Clean Up Stations

Section Summary & Tips

• Move-in, show days and move-out dates and times

• What’s included in the complimentary booth package

• Shipping addresses to the convention center & Freeman

warehouse • Key personnel to contact if you have questions

• Exhibit hall specifications (ceiling height, electric, water, etc.)

• A glossary of terms that you will come across throughout the

manual and at the Show • Locations for Exhibitor Clean Up Stations

8th Spring Fancy Food Show® GENERAL SHOW INFORMATION 8th Spring Fancy Food Show® May 7-9, 2006 McCormick Place, North Hall, B1 2301 South Lakeshore Drive Chicago, IL 60616 Exhibit Hours Sunday May 7 10:00am – 5:00pm Monday May 8 10:00am – 5:00pm Tuesday May 9 10:00am – 4:00pm • Exhibitors must have exhibitor badges for entry to the exhibit hall. • Badged Exhibitors will have access to the exhibit hall at 7:00am during move-in, show days,

and move-out. Set-Up & Move-in Schedule Thursday May 4 1:00pm – 5:00pm Friday May 5 7:00am* – 5:00pm Saturday May 6 7:00am* – 6:00pm** • Be sure to check specific times when labor straight-time, over-time and double-time rates

are in effect, outlined under Tab 4. • “Last In/First Out” Booths – exhibitors in these booths will be allowed to set-up beginning

Saturday, May 6th at 8am. Please keep in mind that if you will require labor, over-time and/or double-time rates will apply.

* The loading docks will open at 8am. **Exhibitors must be checked into the hall by 5pm, but may continue setting up product only after this time.

Please review the labor rules at the McCormick Place under Tab 5 and place all orders before 4:30pm Tear Down & Move-Out Schedule Tuesday May 9 4:00pm – 10:00pm Wednesday May 10 7:00am* – 5:00pm • Empties will be returned on Tuesday, May 9 beginning at 4:00pm. We estimate that it will

take 4 hours to return all of the empties. Please make travel plans accordingly. • All exhibitor materials must be removed from the building by 3:00pm, Wednesday, May

10th. All carriers must check-in with Freeman no later than Wednesday, May 10, 2pm. If carriers have not checked in by 2pm, freight will be re-routed to an alternate carrier.

* The loading docks will open at 8am.

8th Spring Fancy Food Show® GENERAL SHOW INFORMATION (cont.) Booth Equipment Each 10’x10’ booth will be set with the following: • 8’ high black back drape • 3’ high black side drape And if you order the complimentary booth package (Tab 4)

• (2) 6’ undraped tables • (2) folding chairs • (1) wastebasket • 9’x10’ plum booth carpet • 7”x44” one-line identification sign

• The aisle carpet will be plum. Freeman Warehouse Shipping Address 8th Spring Fancy Food Show Exhibiting Company Name Booth #_______________ C/O The Freeman Companies 2500 West 35th Street Chicago, IL 60632 • Freeman will accept crated, boxed or skidded materials beginning April 4, 2006. • To avoid additional after-deadline charges, materials must arrive by April 27, 2006. • To check on the arrival of freight, please call (773) 473-7080 • Drivers must check in no later than 3:30pm in order to be off-loaded on the arrival date. • Warehouse receiving hours are 8am – 4:30pm, Monday through Friday. Show Site Shipping Address 8th Spring Fancy Food Show Exhibiting Company Name Booth #_______________ C/O The Freeman Companies McCormick Place, North Hall B1 2301 South Lake Shore Drive Chicago, IL 60616 • Materials will be accepted beginning on Thursday, May 4, 2006 at 1:00pm. • All common carriers and van lines should check in at the Marshaling Yard (Tab 7). All

exhibitor-driven vehicles should check in at the Marshaling Yard at McCormick Place (Tab 7). • Please Note: Overtime rates will apply for material handling on all inbound shipments

ALL DAY on Saturday and Sunday and after 4:30pm on Tuesday. *If you are taking advantage of the EDV program please review Tab 7.

• Trucks checking in after 2pm Monday – Friday for loading/unloading the same day may be subject to overtime charges.

8th Spring Fancy Food Show® FANCY FOOD EXHIBITOR HOTLINE

FANCY FOOD SHOW EXHIBITOR HOTLINE

PHONE: 800-627-3869, ext. 182 EMAIL: [email protected]

The NASFT has set up a special phone & email “hotline” for all exhibitors in the Fancy Food Show. Leave your detailed show-related question as well as contact information and your question will be answered within 24 business hours.

We would also love to hear your suggestions, ideas and comments about the Fancy Food Show. We are constantly looking at ways we can improve the show and your experience with the Fancy Food Show.

We look forward to serving you!

The NASFT

8th Spring Fancy Food Show® WHO CAN HELP YOU? There may be instructions that you do not understand, or issues that we have not covered. If so, feel free to call any of the people listed below. Remember, we are here to assist you both Pre-Show and On-Site.

KEY PERSONNEL: Spring Fancy Food Show®

QUESTIONS ABOUT: Advertising Placement in Official Matt Thomas (eastern region) (800) 627-3869, ext. 174 [email protected] Show Directory & Buyers’ Guide Jane Johnson (cent/ west region) (800) 627-3869, ext. 184 [email protected] Chris Crocker (international) (800) 627-3869, ext. 160 [email protected] Advertising Placement in Matt Thomas (eastern region) (800) 627-3869, ext. 174 [email protected] Specialty Food Magazine Jane Johnson (cent/ west region) (800) 627-3869, ext. 184 [email protected] Chris Crocker (international) (800) 627-3869, ext. 160 [email protected] Booth Size, Number, Phyllis Mintz (800) 627-3869, ext. 108 [email protected] Status & Payments EDC’s Jim Spencer (800) 627-3869, ext. 169 [email protected] (Exhibitor-Designated Contractors) Educational Program Information Lauren Turchio (800) 627-3869 ext. 144 [email protected] Exhibitor Badges Exhibitor Hotline (800) 627-3869, ext. 182 [email protected] Leave your detailed question and call back information and your answer will be returned within 24 hours Exhibitor Meetings in Booths Tressa Kennedy (800) 627-3869, ext. 100 [email protected] Exhibitor Operations: Installation, Freeman (773) 473-7080 N/A Dismantling, Labor, Shipping, Drayage, Booth Furnishings, Carpet, Signs, Rental Exhibits, Union Regulations Focused Exhibits Showcase Cindy Eisemann (800) 627-3869, ext. 138 [email protected] Focused Tastings Nicole Denis (800) 627-3869, ext. 110 [email protected] Hotel/Travel Travel Planners (800) 221-3531, then press 2 [email protected] (212) 532-1660, then press 2 Interview Programs Interview Sessions (800) 627-3869, ext. 189 [email protected] Listing in Official Show Jennifer Maslow (800) 627-3869, ext. 142 [email protected] Directory Press Information Denise Shoukas (800) 627-3869, ext. 251 [email protected] Security BIS (773) 582-0072 N/A (732) 582-5966 Space Draw Priority System Phyllis Mintz (800) 627-3869, ext. 108 [email protected] Utilities: Electrical, Plumbing, McCormick Place - (312) 791-6113 [email protected] Telephone & Communication Focus One All other questions Exhibitor Hotline (800) 627-3869, ext. 182 [email protected] Leave your detailed question and call back information and your answer will be returned in 24 hours

8th Spring Fancy Food Show® PHYSICAL SPECIFICATIONS OF EXHIBIT HALL

McCormick Place, North Hall B1 2301 South Lakeshore Drive Chicago, IL 60616 North Hall, B1 Ceiling Height 40’ under lights Floor Load 400 lbs. per square feet Floor Surface Concrete Electricity 120 volt 15 amp

208 volt 1-phase 60 amp 208 volt 3 phase 60 amp 480 volt 3 phase 100 amp

Telephone Internet Access, Local Area Networking Water/Drain 60 PSI Gas/Air 100 PSI

Please call a McCormick Place Focus One representative for details at (312) 791-6113.

8th Spring Fancy Food Show® GLOSSARY OF TERMS CWT: Abbreviation for “hundred weight.” Equivalent of 100 lbs. Unit of

measure used in drayage/material handling. (Tab 7) CUBIC CONTENT: Typically a display regulation. Under the Cubic Content Rule an

exhibitor may build right up to the front of the booth, (without protruding into the aisles or into a neighboring booth) up to the maximum allowable height. (Tab 2)

DRAYAGE: Hauling goods short distances. In trade show usage: moving exhibit

materials within the confines of the exhibit hall or at the general contractor’s warehouse. Also called "Material Handling". (Tab 7)

DRAYAGE CHARGE: The dollar cost based on weight. Drayage is calculated by 100-

pound units, or hundred weights, abbreviated CWT. There is usually a minimum charge. (NASFT Fancy Food Show® minimum is 200 lbs.) (Tab 7)

EXHIBITOR– Also known as “NON-OFFICIAL CONTRACTOR or EXHIBITOR DESIGNATED APPOINTED CONTRACTOR”. Any company (other than the CONTRACTOR (EDC): designated “official contractors”) providing a service and needing

access to an exhibit any time during Move-In, Show Days, and Move-Out. (Tab 6)

EXHIBITOR– All Exhibitor-Driven Vehicles that will be loading and unloading DRIVEN VEHICLE goods at the Convention Center. Maximum freight weight of (EDV) Exhibitor-Driven Vehicle is 500 lbs (Also called POV). (Tab 7) FLOOR MANAGER: Person retained by the NASFT to assist exhibitors with questions or

problems during Move-In, Show Days and Move-Out. (further information will be provided in your Exhibitor Survival

Guide mailing approximately 4 weeks prior to move-in) FREEMAN Freeman is the “Official General Contractor” DECORATING for the NASFT Fancy Food Shows®. They are responsible for COMPANY: drayage, signs, labor, carpet, furnishings, booth accessories and

rental displays and shipping. (Tab 4) GENERAL See “Freeman.” (Tab 4) CONTRACTOR: HAND CARRIABLE: Items that can be carried in one trip, by one person, without the aid

of a hand truck, dolly or any other wheeled device. (Tab 7) ISLAND BOOTH: A booth with aisles on four sides. (Tab 2) LINEAR BOOTH: A booth with aisles on one or two sides. (Tab 2)

8th Spring Fancy Food Show® GLOSSARY OF TERMS (cont.) LINE-OF-SITE: A display regulation for linear booths. Exhibitors are required to

provide a reasonable sightline from the aisle into neighboring booths. (Tab 2)

MARSHALLING Control point at which all freight is checked in. Freight then is YARD: dispatched to the appropriate loading dock as space becomes

available. This process ensures that freight is delivered to the exhibit hall in a safe, orderly and expedient fashion. (Tab 7)

MATERIAL HANDLING A list or receipt of goods shipped. Important: When all FORM: material is packed at the end of the Show, the completed Material

Handling Form (including name of your carrier) must be given to the Freeman Freight Desk. Exhibitors must make arrangements with the carrier of his/her choice for pick-up. (Tab 7)

MIS: Abbreviation for Modular Interlocking System; A modular exhibit

system used by Freeman to construct booth displays. (Tab 4) OFFICIAL A select group of companies under contract with the NASFT, CONTRACTORS: responsible to perform the various tasks and provide services needed

to set-up, maintain and dismantle the Show. (Tab 3) ON-SITE ORDER: Order for labor or services placed once you have arrived at the

Show. Prices for on-site orders are more costly than advance orders (the price differences can be found on each order form).

OT and DT LABOR: Work performed on overtime billed at either time-and-one-half or

twice the published straight-time labor rates. Check the hours listed in this manual. (Tab 4)

PADDED VAN: Similar to a household goods moving van. Operators specialize in

moving fragile goods to and from the Show. (Tab 7) PENINSULA BOOTH: Booth with aisles on three sides. (Also called ENDCAP) (Tab2) SPECIAL HANDLING: Applies to material shipments requiring extra labor, equipment, or

time for delivery to exhibit space (examples include non-crated or palletized shipments). (Tab 7)

ST LABOR: Labor performed on a straight-time basis as opposed to over-time.

Check the hours listed in this manual. (Tab 4) UNION STEWARD: On-site union official. The Steward is elected by his co-workers to

oversee that particular union’s work in the facility. Stewards represent the union workers when there is a dispute over the work being conducted on the Show Floor and in the facility. (Tab 4)

Exhibitor Clean Up Stations8th Spring Fancy Food Show

McCormick Place North/Chicago

There will be on-site Clean Up Stations provided for your use in the Exhibit Hall. Each Clean Up Station will be equipped as follows:

Numerous work tables (6’ x 42” high/counter height)Sinks with hot running waterGrease disposal drumsPaper towelsSoapSanitizing solutionCleaning tools and brushes

Clean Up Stations will be located as follows:

LOCATION CLEAN UP STATION NUMBERRear of 5600 aisle P1Rear of 6000 aisle P2Rear of 6700 aisle P3

Look on the other side for the floorplan highlighting these Clean Up Stations. Theselocations are subject to change as we get closer to Show time. We will update you onany changes and will provide a revised map as necessary.

SPRING FANCY FOOD SHOW • CHICAGO

SHOW HOURSSunday & Monday

10am-5pmTuesday10am-4pm

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