Sysco Regina presents the

Transcription

Sysco Regina presents the
QUESTIONS OR INQUIRIES?
Contact: Susivienne Adorna
Field Marketing Partner
E-mail: adorna.susivienne@reg.sysco.ca
Phone: 1-306-347-5194
TABLE OF CONTENTS
Food Show Details ..................................................................................................... 3
Important Information ............................................................................................... 3
Schedule of Events .................................................................................................... 4
Booth Guidelines ....................................................................................................... 5
- Items Included with Booth Participation
- Items NOT Included with Booth Participation
Sysco Store.............................................................................................................. 5
Trade Show Etiquette ................................................................................................ 6
Tips for a Successful Show ......................................................................................... 7
Sampling Guidelines .................................................................................................. 8
Product Storage ........................................................................................................ 8
Food Transportation .................................................................................................. 9
Food Preparation ..................................................................................................... 10
Health & Safety Guidelines ........................................................................................ 11
- Food Safety
- Personal Safety
Venue Floor Plan & Key Areas .................................................................................... 14
Venue Map & Parking ................................................................................................ 15
Hotel Accommodations ............................................................................................. 17
Important Contact Information ...................................................................................19
- Sysco Contacts
- Trade Show Resource Contact List
Show Rules & Regulations ......................................................................................... 20
FOOD SHOW DETAILS
Show Theme:
STIR in Goodness with Sysco!
Show Timeline: Set-up Day - Tuesday, 15th April, 2014 from 12:00 PM– 5:00 PM
Show Day - Wednesday, 16th April, 2014 from 10:00 AM – 4:00 PM
Show Location: Prairieland Park Hall E
503 Ruth St. West
Saskatoon, SK
IMPORTANT INFORMATION
This Vendor Information Kit contains important information on how you can make
your participation at Sysco Regina’s 2014 Spring Food Expo a success. Please print
this kit and keep it on-hand as a reference for set-up and show day.
Along with this kit, you will have already received information on the following
required show pieces:
HAVE YOU COMPLETED THE FOLLOWING?
 Participation & Food Preparation Submission → Must be completed online.
 Deal/Rewards Submission (part of the Q3 & Q4 Promotion) → Already completed
online as of Dec. 13. Please contact your CA before 12 March, 2014,
Wednesday if you have NO DEALS for the Food Show.
 Optional: Electrical Order Form → (click here to dowload the form from our
webpage).
 Optional: Forms for extra booth resources (including extra tables and skirting and
internet connection) → (click here to dowload the form from our webpage).
Page 3
QUESTIONS OR INQUIRIES? CONTACT: Susivienne Adorna
~ phone: 306-347-5194 ~ email: adorna.susivienne@reg.sysco.ca ~
SCHEDULE OF EVENTS
Set-up Day: Tuesday, 15th April, 2014
Time
Activity
Notes
12:00 NN
Hall E Opens to Exhibitors
Start of Exhibitors' Setup or Ingress
12:00 NN-4:00 PM
Reefer Truck Setup
The truck will be docked and samples can be
dropped off
2:00-4:00 PM
Online Sales System Testing
Sysco Associates will be on site to assist set up
Exhibitors who wish to connect to Online Sales
System (ensure that you have internet
connection)
5:00 PM
Hall E Closes
Exhibitors must ensure that they are exiting
the Hall at this time
Show Day: Wednesday, 16th April, 2014
Time
Activity
Notes
7:30 AM
Breakfast
A continental breakfast will be served
8:30-9:00 AM
Sales Meeting
All Sales Mandatory Meeting
9:00-9:30 AM
Vendor Meeting
Mandatory Briefing to All Vendors
9:30-10:00 AM
MA Walk-through
The Sales Team will make initial rounds to
familiarize with booths and products and ask
questions to Vendors
9:45 AM
Booths ready for Show open
All Vendors ensure that their Booths are ready
for Show start
10:00AM - 4:00PM
Exhibit Floor is Open to all Customers
Standard Show Hours
4:00 PM
Show Closes
Exhibitors MUST wait for closing
announcements before dismantling displays
4:00-5:00 PM
Show Tear Down
Complete teardown and egress during this
period
Page 4
BOOTH GUIDELINES
Items INCLUDED with Booth
Participation
Items NOT INCLUDED with Booth
Participation
One 10' x 10' footprint
Additional Tables
One 8' skirted table
Standard and/or High Wattage Electrical
Back and Side draping
WiFi/Internet Connection
Water hook-up
Food Equipments
Overnight Security
Samples for booth
One Garbage Bin with periodic removal
Printing/Copying Service
Food Preparation Services
Props, décor and visual services
SYSCO STORE
Available on Show Day as back-up/emergency purposes ONLY: Plastic cutlery, paper
napkins, disposable plates, portion cups and toothpicks. Please plan accordingly at your own
booth to be able to accommodate sampling to 600-700 customers (come prepared with the
appropriate and adequate supplies and quantities).
Fire extinguishers: Vendors are required to have a fire extinguisher on hand if they are
planning to cook with an open flame at their booth. A limited quantity will be available from
Sysco Store via sign-out on a first-come, first served basis. If not returned at the end of the
show, a penalty fee will apply.
Ice: If you require ice at your booth, it will be available free of charge at the facility.
Page 5
TRADE SHOW ETIQUETTE
• Ensure that booth setup is complete prior to show start and that all packing
materials and corrugate are stowed out of sight.
•
Ensure that you have ordered carpet, electrical and other furnishings ahead
of time to avoid last minute preparations while the trade show is open.
•
Make booth as attractive as possible in order to stop traffic, using pop-ups,
banners and other signage.
•
Ensure that all staff wear their name badges at all times.
•
Ensure you have accurate product lists by location as appropriate.
•
Ensure adequate representation within your exhibit space at all times.
•
If you must respond to an urgent email or call, please step away from your
booth (ensuring adequate representation is maintained).
•
Be as interactive as possible. Many customers tell us that they stop at
booths who engage them as they walk by.
Page 6
TIPS FOR A SUCCESSFUL SHOW
At times during the show, you will have less than five seconds to grab a customer’s
attention before they move on to another booth. We want your exhibitor area to be the
highlight of the show!
Below are some tips that you should follow to help sway customers to come into your
booth and listen to your message.
DO’s
DON’Ts
Ensure that your booth is properly prepared and
visually appealing to grab the attention of
customers
Talk on your phone
Dress properly, in casual business attire
Sit or eat in your booth
Smile and be friendly
Ignore customers
Use the customer's name when addressing them
Stand with your arms crossed
Discuss the FAB's of your products
Give the customers your POS materials without
proper product discussion
Make eye contact with the customer
Have a frown on your face
Have goals for show day. Plan on how many leads
you want; how many customers you want to
sample your product to; or how many meetings
you want to book after the show
Be unprepared
Keep your message simple. Tell the customer who
you are, what products you are showcasing and
how you can help them grow their business
Waste time with idle chitchat
Page 7
SAMPLING GUIDELINES
•
•
•
Ensure that the appropriate MSDS sheets are on hand for all products that may be
used or shown at your booth.
Consider using denaturant on display product prior to sending it for disposal.
Only single serve products to be sampled.
Clearly communicate what product is for consumption and what product is for display
•
•
only (use Sysco-sponsored signage).
Unwrapped food samples displayed on trays must be place in a single layer.
Toothpicks should be inserted into each sample and/or made available to guests.
•
PRODUCT STORAGE
•
Ensure that temperature chain is maintained throughout the shipment and receiving
and preparation of samples.
•
Ensure that boxes and packaging materials are stored out of sight so that the product
is the main focus of your booth.
•
Wear gloves when handling food and discard for a fresh pair as required.
•
If cooking with heat at your booth, it is your responsibility to have a fire extinguisher
on hand.
•
Proper holding units must be used for displays that are storing cooked perishable
foods. These units must be capable of maintaining a temperature of 140oF or 60oC.
•
These units are for holding food only, not for cooking.
•
Adequate refrigeration must be provided for all perishable food. A refrigerated reefer
truck will be parked at the venue. At booth refrigeration is also recommended based
on the nature of your sampling and display.
Page 8
FOOD TRANSPORTATION
Ordering and Transporting Samples
There is no product-on-truck service offered by Sysco Regina for our food shows.
Getting your samples to the show is your responsibility. In order to secure your
samples for the food show, please follow your standard vendor procedures & practices to
obtain and transport your samples.
If you are drawing from your own stock, please arrange for delivery direct to the venue,
during the allotted time on set-up day only (strictly from 12-4 PM on 15th April, 2014).
Sysco Regina’s warehouse will not accept all food show samples.
Ship To:
Prairieland Park
503 Ruth St W, Saskatoon SK
If you are not drawing from your own supply and wish to draw samples from the Sysco
Regina warehouse, of your own accord, please send back the attached Request for Samples
Form to Susivienne Adorna not later than closing of business day on 1 April 2014. Sample
request will not be facilitated after the said date. You can also go to our webpage and
download the Form by clicking here.
Please Note: You must list your Vendor #, accurate & active SUPCs, product
descriptions, and quantities required; and you must cite in the body of your e-mail your
authorization to be charged accordingly and use Request for Sample as your email
subject.
Page 9
FOOD PREPARATION
Set-up Day – Food Preparation Info
- Set-up Day – Tuesday, 15th April, 2014 from 12:00 p.m. – 5:00 p.m.
- Please ensure that all cooking instructions and details for preparation of your product are
correct and understood with the Chef. You may contact Prairieland Park at 306.931.7149
- The samples and kitchen preparation coordination will be accommodated only in accordance
with your Food Prep submission, as indicated in your Exhibitor Participation
Registration.
- A limit of 2 cooked items are allowed to be sampled at each display.
- Ensure also that these items have Deals on them.
- Leading up to the show, any revision to these submissions must be made by written request
to Susivienne Adorna (see page footer for contact info).
- No changes to Food Preparation will be allowed on or after set-up day.
Show Day – Food Preparation Info
- Show Day – Wednesday, 16th April, from 10:00 a.m. – 4:00 p.m.
- No deliveries will be accepted on the morning of the show. This has to have been completed
on set-up day.
- Food runners will begin delivering samples at 9:30 a.m. and should have all items to you by
9:45 a.m. Please direct any food running questions or issues to your designated Convention
Centre Food Runner. Please do not go into the kitchen. Once food preparation begins, the
kitchen will be very busy, and will be unable to accommodate walk-ins or questions of any
kind.
- Items will be replenished throughout the day by the Convention Centre Food Runners that
will be designated to your area.
- Items from the reefer unit will be replenished to the kitchen by the driver, as needed.
- Please note that the Convention Centre’s Chef will not accept any deviation from what has
been submitted on the submitted Food Prep Sheets.
Page 10
HEALTH & SAFETY GUIDELINES
Food show exhibitors are expected to operate their booths in accordance with the food safety
regulations of the Saskatoon Health Region.
Food Safety
-
Unwrapped food samples displayed on trays must be placed in a single layer. Samples
must be spaced on the tray, in order to prevent the public from touching several samples
when one is picked up. Toothpicks must be inserted into each sample whenever possible,
and/or made available to guests.
-
Portion cup style containers or plates must be used for items such as nuts, taco chips,
popcorn, unwrapped candies, etc. All dips and sauces must be placed in single service
containers ONLY (no communal containers are permitted).
-
Proper hot holding units must be used in displays that are storing cooked perishable
foods. These units must be capable of maintaining a temperature of 140°F or 60°C. These
units are only for holding the food at specified temperatures – not for cooking. The food
must be a minimum of 140°F or 60°C when placed in these units.
-
Each vendor/broker display will be responsible to supply staff at their display with
Isopropyl Gel. The gel and paper hand towels must be used for regular hand cleaning
during the show.
-
The use of disposable sanitary gloves is encouraged at all displays that are showing food
products. The vendor is responsible for the supply of their own correctly-sized gloves.
-
Adequate refrigeration must be provided for all perishable food. A refrigerated reefer truck
will be parked at the venue and is available for use to all displays. At-booth refrigeration
is also recommended based on the nature of your sampling and display.
-
All equipment must be cleaned in the kitchen or designated wash station areas.
**Continued on the next page
Page 11
-
Dipping Wells: If hard ice cream is scooped, a continuous flow dipper well is required
(responsibility of the vendor).
-
Food presentation surfaces need to be smooth, impervious and crack free. All food display
tables should be covered in vinyl tablecloths so they can be easily sanitized.
-
Foods must be displayed and stored in a manner that will protect them from dirt, dust,
handling by the public, nose and throat secretions and other contaminants.
-
Food and food service utensils must be stored off the floor to prevent contamination.
-
Handling the eating side of customer utensils is not permitted.
-
Limited hand washing and utensil washing stations will be provided; however, any
exhibitor handling cooked or raw meats at their displays are required to provide a hand
wash basin or equipment at their display. Booth facilities must meet the Saskatoon Health
Region specifications or sampling may be terminated.
Failure to comply with the Saskatoon Health Region regulations (and any subsequent
regulations handed down by the Saskatoon Health Region) will result in the closing down of
that exhibitor’s booth for the remainder of the show. The exhibitor will be solely responsible
for all cost incurred, and will not be refunded any fees associated with the show.
Personal Safety
Sysco prides itself on a safe working environment, and this includes all of our venue shows.
Please be aware of the following when attending a Sysco venue. As a matter of
housekeeping, please make yourself familiar with the emergency evacuation plan of the
venue and ensure that you have made note of all draped exits clearly marked on the floor
plan (see Venue Floor Plan & Key Areas on page #14).
**Continued on the next page
Page 12
-
Sysco and the venue will supply a certified EMT Paramedic to circulate the floor
throughout the event day. Please bring any medical issues, whether small or large to the
attention of the Convention Centre staff member as soon as it occurs. They will assist in
directing your needs to the EMT and the nearest infirmary station.
-
Always know where the fire extinguishers are.
-
If cooking with open flame at your booth, it is your responsibility to have a fire
extinguisher on hand.
-
Always use the proper tools/materials for the job.
-
Always use a ladder for overhead work, never use a chair.
-
Be aware of the weight of an object; use a lifting device (ex: dolly or jack) when
transporting heavy objects and always use the proper lifting techniques when lifting a
load manually.
-
The following materials, if used for display or decorative purposes, shall be inherently
flameproof or properly treated with a chemical flame retardant: flowers & foliage
(artificial), textiles, paper, cardboard or compressed paperboard, plastic materials, and
split wood.
-
Use of the following materials is strictly prohibited: non-flame retardant straw & hay,
acetate fabrics, paper-backed foil, any known combustible material, and corrugated
paper.
Page 13
VENUE FLOOR PLAN & KEY AREAS
Page 14
VENUE MAP & PARKING
Page 15
VENUE MAP & PARKING
Page 16
HOTEL ACCOMMODATIONS
If you are traveling from out of town for the food show, please support one of our
mutual customers.
Please look into this as hotel rooms are scarce in Saskatoon area:
Holiday Inn Express (we have a guestroom block for you and deadline for individual
booking is 14 March, 2014)
315 Idylwyld Drive North
Saskatoon, SK S7L 0Z1
+1(306) 384-8844
Driving Instructions from Hotel to Prairieland Park
Page 17
HOTEL ACCOMMODATIONS
Hilton Garden Inn
90-22nd Street E
Saskatoon, SK S7K3X6
+1(306) 244-2311
http://hiltongardeninn.hilton.com
Driving Instructions from Hotel to Prairieland Park
Page 18
IMPORTANT CONTACT INFORMATION
Marketing
Phone
Email
IMPORTANT
CONTACT
INFORMATION
Skye Adorna, Field Marketing Partner
306.347.5194
adorna.susivienne@reg.sysco.ca
Merchandising
Phone
Email
Ed Dron, Director of Merchandising
306.347.5194
dron.ed@reg.sysco.ca
Tim Leont, Category Analyst - Protein
306.347.5212
leont.tim@reg.sysco.ca
Paul Surdu, Category Analyst - Frozen &
Dairy
306.347.5208
surdu.paul@reg.sysco.ca
Dana Godwin, Category Analyst - Grocery
306.347.5270
godwin.dana@reg.sysco.ca
Jacqueline Surdu, Category Analyst Produce
306.347.5186
surdu.jacqueline@reg.sysco.ca
Elaine Booth, Category Analyst - Paper &
Chemical
306.347.5186
booth.elaine@reg.sysco.ca
Wayne McGaughey - Specialist - Protein
306.347.5278
mcgaughey.wayne@reg.sysco.ca
Butch Kuyp - Specialist - Produce
306.664.7799
kuyp.butch@reg.sysco.ca
Ken Deutscher - Specialist - Paper &
Chemical
306.347.5279
deutscher.ken@reg.sysco.ca
Trade Show Resource Contacts
Phone
Type of Supply
GES - Christine Fay
306.347.8280
Extra Table, Hi Top Tables, Signage
Prairieland Park
306.931.7149
Power and Internet
Pro AV - James Wilkinson
306.955.7611
Audio Visual Supplies
Handyman Rentals - Seena B
306.933.2727
Heat Lamps, Chaffers, Décor…
Hub City Display - Michelle Lear
306.533.4429
Heat Lamps, Chaffers, Décor…
Page 19
SHOW RULES & REGULATIONS
Page 20

Sysco Regina presents the

Transcription

Similar documents

Sysco Calgary - Outside Sales Representative

Presentación de PowerPoint

2016 bike night - POA Foundation

Purchase Tickets Here! - TeamConnor Childhood Cancer Foundation

Sister II Sister 2016 Booth Package - WGOK-AM

13503 Pumice St. Norwalk, CA 90650 tel: 562.802.2199 fax

June 15th to June 28th, 2016 FREE!

Newspapers In Education 2016 11th Annual

A collection of products that SYSCO Syracuse offers to present an

the Sysco Produce