32nd Winter Fancy Food Show ®

GENERAL SHOW INFORMATION • • • • • •

General Show Information Key Personnel Exhibit Hall Specifications Glossary of Terms Exhibitor Clean Up Stations Directions & Parking for the Moscone Center

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32nd Winter Fancy Food Show® GENERAL SHOW INFORMATION 32nd Winter Fancy Food Show® January 21 – January 23, 2007 Moscone Center 747 Howard Street San Francisco, CA 94103 Exhibit Hours Sunday Monday Tuesday • •

January 21 January 22 January 23

10:00am – 5:00pm 10:00am – 5:00pm 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 Friday Saturday • •

January 18 January 19 January 20

7:00am* – 5:00pm 7:00am* – 5:00pm 7:00am* – 5:00pm**

Be sure to check specific times when labor straight-time, over-time and/or 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, January 20 at 1:00pm. Please keep in mind that if you will require labor, overtime and/or double-time rates will apply.

* The loading docks will be open at 8:00am. **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 Moscone Center under Tab 4 and place all orders before 4:30pm.

Tear Down & Move-Out Schedule Tuesday Wednesday Thursday • •

January 23 January 24 January 25

4:00pm – 10:00pm 7:00am* – 5:00pm 7:00am* – 12:00 noon

Your empty boxes and crates will be returned on Tuesday, January 23rd 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 12 noon, Thursday, January 25th. All carriers must check-in with Freeman no later than Thursday, January 25th by 10:00am. If carriers have not checked in by 10:00am, freight will be re-routed to an alternate carrier.

* The loading docks will open at 8:00am.

32nd Winter 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 (NASFT Members Only) (Tab 4): • (2) 6’ undraped tables • (2) folding chairs • (1) wastebasket • 9’x 10’ plum booth carpet • 7”x 44” two-line identification sign • The aisle carpet will be plum. Freeman Warehouse Shipping Address 32nd Winter Fancy Food Show Exhibiting Company Name Booth #_______________ C/O Freeman Yellow Freight Systems 201 Haskins Way South San Francisco, CA 94080 • • • •

Freeman will accept crated, boxed or skidded materials beginning December 21, 2006. To avoid additional after-deadline charges, materials must arrive by January 11, 2007. 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 32nd Winter Fancy Food Show Exhibiting Company Name Booth #_______________ C/O Freeman Moscone Center 747 Howard Street San Francisco, CA 94103 • • • •

Materials will be accepted beginning: 8:00am on January 18, 2007. All common carriers and van lines should check in at the Marshalling Yard (tab #4). All exhibitor-driven vehicles can go directly to the Moscone Center (tab #6) Please Note: Overtime rates will apply for material handling on all inbound shipments ALL DAY on Saturday and Sunday and after 5pm on Tuesday. If you are using the Exhibitor Driven Vehicle program and your weight is under 200 pounds, this does not apply to you. Trucks checking in after 2pm Monday – Friday for loading/unloading the same day may be subject to overtime charges.

32nd Winter Fancy Food Show® FANCY FOOD EXHIBITOR HOTLINE

FANCY FOOD SHOW EXHIBITOR HOTLINE PHONE: EMAIL:

800-627-3869, ext. 309 [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

32nd Winter 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: NASFT Fancy Food Show® QUESTIONS ABOUT: Booth Size & Number





Phyllis Mintz (Domestic) (800) 627-3869, ext. 108 Jay Bhattacharjee (International) (800) 627-3869, ext. 183 Stephanie Morris (800) 627-3869, ext. 105 Jim Spencer (800) 627-3869, ext. 169

 [email protected] [email protected] [email protected] [email protected]

Badges EDC's (Exhibitor-Designated Contractors) Educational Program Information Lauren Turchio

(800) 627-3869, ext. 144

[email protected]

Exhibitor Badges

(800) 627-3869, ext. 309

[email protected]

Exhibitor Hotline

Leave your detailed question and call back information and your answer will be returned to you within 24 hours

Exhibitor Meetings in Booths

Jim Spencer

(800) 627-3869, ext.169

[email protected]

Exhibitor Meeting Rooms

Samara Plastini

(800) 627-3869, ext. 189

[email protected]

Fire Permits Hotel/Travel

Jim Spencer Travel Planners

[email protected] [email protected]

Membership Rules and Regulations Shipping Space Draw Priority System

Anthere Motayne Exhibitor Hotline Tressa Kennedy Phyllis Mintz

(800) 627-3869, ext. 169 (800) 221-3531, then press 2 (212) 532-1660, then press 2 (800) 627-3869, ext. 119 (800) 627-3869, ext. 309 (800) 627-3869, ext. 170 (800) 627-3869, ext. 108

Status & Payments

Sandra Archer (Exh. A-L) Ava Jagarnauth (Exh. M-Z) Freeman Heather Paul Exhibitor Hotline

(800) 627-3869, ext. 103 (800) 627-3869, ext. 103 (714) 772-9049 (800) 627-3869, ext. 102 (800) 627-3869, ext. 309

[email protected] [email protected]

Union Questions Visa Questions All other questions?

[email protected] [email protected] [email protected] [email protected]

[email protected] [email protected]

Leave your detailed question and call back information and your answer will be returned to you within 24 hours.

KEY PERSONNEL: Other Show Services (NASFT Fancy Food Show®) QUESTIONS ABOUT:







Advertising Placement in Official Matt Thomas (eastern region) Show Directory & Buyers’ Guide Jane Johnson (cent/ west region) Chris Crocker (international) Advertising Placement in Matt Thomas (eastern region) Specialty Food Magazine Jane Johnson (cent/ west region) Chris Crocker (international) Focused Exhibits Showcase Cindy Eisemann Focused Tastings Nicole Denis Interview Sessions Samara Plastini

(800) 627-3869, ext. 174 (800) 627-3869, ext. 184 (800) 627-3869, ext. 160 (800) 627-3869, ext. 174 (800) 627-3869, ext. 184 (800) 627-3869, ext. 160 (800) 627-3869, ext. 138 (800) 627-3869, ext. 110 (800) 627-3869, ext. 189

[email protected] [email protected] [email protected] [email protected] [email protected] [email protected] [email protected] [email protected] [email protected]

Listing in Official Show Directory & Buyers’ Guide Press Information

(800) 627-3869, ext. 140 (800) 627-3869, ext. 159

[email protected] [email protected]

Erika Sipos Denise Shoukas

32nd Winter Fancy Food Show® PHYSICAL SPECIFICATIONS OF EXHIBIT HALL

Moscone Center 747 Howard Street San Francisco, CA 94103 North Hall Booth Series 200 - 1800 Ceiling Height Floor Load Floor Surface Electricity

Water/Drain Compressed Air

Hall D – 28 feet Hall E – 24 feet 100 lbs. per sq. ft Hall D – Concrete Hall E – Carpet 120 volt - 208 single single and three phase 277/480 single phase Piping Available Air 90 PSI – 20CFM

South Hall Booth Series 2400-5100 Ceiling Height Floor Load Floor Surface Electricity

Water/Drain Compressed Air

10’ minimum to 37’ maximum arch 100 lbs. per sq. ft. Concrete 120 volt - 208 single single and three phase 277/480 single phase Piping Available Air 90 PSI - 20CFM

32nd Winter Fancy Food Show® GLOSSARY OF TERMS CWT:

Abbreviation for “hundred weight.” Equivalent of 100 lbs. Unit of measure used in drayage/material handling. (Tab 6)

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 6)

DRAYAGE CHARGE:

The dollar cost based on weight. Drayage is calculated by 100pound units, or hundred weights, abbreviated CWT. There is usually a minimum charge. (NASFT Fancy Food Show® minimum is 200 lbs.) (Tab 6)

EXHIBITOR– DESIGNATED CONTRACTOR (EDC):

Also known as “NON-OFFICIAL CONTRACTOR or EXHIBITOR APPOINTED CONTRACTOR”. Any company (other than the designated “official contractors”) providing a service and needing access to an exhibit any time during Move-In, Show Days, and Move-Out. (Tab 5)

EXHIBITOR– DRIVEN VEHICLE (EDV):

All Exhibitor-Driven Vehicles that will be loading and unloading goods at the Convention Center. Maximum freight weight of Exhibitor-Driven Vehicle is 500 lbs. (Also called POV) (Tab 6)

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” for the NASFT Fancy Food Shows®. They are responsible for drayage, signs, labor, carpet, furnishings, booth accessories and rental displays and shipping. (Tab 4)

GENERAL CONTRACTOR:

See “Freeman” (Tab 4)

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 6)

ISLAND BOOTH:

A booth with aisles on four sides. (Tab 2)

LINEAR BOOTH:

A booth with aisles on one or two sides. (Tab 2)

32nd Winter 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 YARD:

Control point at which all freight is checked in. Freight then is 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 6)

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 6) MIS:

Abbreviation for Modular Interlocking System; A modular exhibit system used by Freeman to construct booth displays. (Tab 4)

OFFICIAL CONTRACTORS:

A select group of companies under contract with the NASFT, responsible to perform the various tasks and provide services needed to setup, 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 6)

PENINSULA BOOTH:

Booth with aisles on three sides. (Also called ENDCAP) (Tab 2)

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 6)

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 Stations

Moscone Convention Center

2007 WINTER FANCY FOOD SHOW Moscone Center/San Francisco

NORTH HALL

San Francisco

To South Hall

There will be several on-site Clean Up Stations provided for your use in the Exhibit Halls. These are not food prep areas, but rather areas where you can wash your equipment. Clean Up Stations will be located as follows:

North Hall Booth Series 300 - 1800 LOCATION Front of 1800 Aisle Front of 300 Aisle Rear of 300 Aisle

CLEAN UP STATION NUMBER P1 P2 P3

South Hall Booth Series 2400 - 5100 LOCATION Rear of 2400 Aisle Rear of 5100 Aisle Front of 2800 Aisle Front of 4500 Aisle

CLEAN UP STATION NUMBER P4 P5 P6 P7

Each Station will be equipped as follows: ■ Numerous work tables

(6’ x 42” high/counter height) ■ Sinks with hot running water ■ Grease disposal drums ■ Paper towels ■ Soap ■ Sanitizing solution ■ Cleaning tools and brushes

Look inside this folder for floorplans highlighting these Clean Up Stations. These locations are subject to change as we get closer to Show time. We will update you on any changes, and will provide a revised map as necessary.

SHOW HOUR Sunday and M S onday 10am - 5pm Tuesday 10am - 4pm

7

P2

P1

P3

Moscone Convention Center/San Francisco SOUTH HALL

P4

TO UPPER SOUTH LOBBY

P6

To North Hall

CLEAN UP STATION

TO UPPER SOUTH LOBBY

TO UPPER SOUTH LOBBY

CLEAN UP STATION

P7

Fourth Street

Third Street

P5