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

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 January 21 10:00am – 5:00pm Monday January 22 10:00am – 5:00pm Tuesday January 23 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 January 18 7:00am* – 5:00pm Friday January 19 7:00am* – 5:00pm Saturday January 20 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, over-time 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 January 23 4:00pm – 10:00pm Wednesday January 24 7:00am* – 5:00pm Thursday January 25 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: 800-627-3869, ext. 309 EMAIL: exhibitorhotline@nasft.org

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 pmintz@nasft.org Jay Bhattacharjee (International) (800) 627-3869, ext. 183 jbhattacharjee@nasft.org Badges Stephanie Morris (800) 627-3869, ext. 105 smorris@nasft.org EDC's (Exhibitor-Designated Jim Spencer (800) 627-3869, ext. 169 jspencer@nasft.org Contractors) Educational Program Information Lauren Turchio (800) 627-3869, ext. 144 lturchio@nasft.org Exhibitor Badges Exhibitor Hotline (800) 627-3869, ext. 309 registration@nasft.org 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 jspencer@nasft.org Exhibitor Meeting Rooms Samara Plastini (800) 627-3869, ext. 189 splastini@nasft.org Fire Permits Jim Spencer (800) 627-3869, ext. 169 jspencer@nasft.org Hotel/Travel Travel Planners (800) 221-3531, then press 2 res@tpshousing.com (212) 532-1660, then press 2 Membership Anthere Motayne (800) 627-3869, ext. 119 amotayne@nasft.org Rules and Regulations Exhibitor Hotline (800) 627-3869, ext. 309 exhibitorhotline@nasft.org Shipping Tressa Kennedy (800) 627-3869, ext. 170 tkennedy@nasft.org Space Draw Priority System Phyllis Mintz (800) 627-3869, ext. 108 pmintz@nasft.org Status & Payments Sandra Archer (Exh. A-L) (800) 627-3869, ext. 103 sarcher@nasft.org Ava Jagarnauth (Exh. M-Z) (800) 627-3869, ext. 103 ajagarnauth@nasft.org Union Questions Freeman (714) 772-9049 Visa Questions Heather Paul (800) 627-3869, ext. 102 hpaul@nasft.org All other questions? Exhibitor Hotline (800) 627-3869, ext. 309 exhibitorhotline@nasft.org 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) (800) 627-3869, ext. 174 mthomas@nasft.org Show Directory & Buyers’ Guide Jane Johnson (cent/ west region) (800) 627-3869, ext. 184 jjohnson@nasft.org Chris Crocker (international) (800) 627-3869, ext. 160 ccrocker@nasft.org Advertising Placement in Matt Thomas (eastern region) (800) 627-3869, ext. 174 mthomas@nasft.org Specialty Food Magazine Jane Johnson (cent/ west region) (800) 627-3869, ext. 184 jjohnson@nasft.org Chris Crocker (international) (800) 627-3869, ext. 160 ccrocker@nasft.org Focused Exhibits Showcase Cindy Eisemann (800) 627-3869, ext. 138 ceisemann@nasft.org Focused Tastings Nicole Denis (800) 627-3869, ext. 110 ndenis@nasft.org Interview Sessions Samara Plastini (800) 627-3869, ext. 189 splastini@nasft.org Listing in Official Show Directory & Buyers’ Guide Erika Sipos (800) 627-3869, ext. 140 esipos@nasft.org Press Information Denise Shoukas (800) 627-3869, ext. 159 dshoukas@nasft.org

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

Hall D – 28 feet Hall E – 24 feet

Floor Load 100 lbs. per sq. ft Floor Surface Hall D – Concrete

Hall E – Carpet Electricity 120 volt - 208 single

single and three phase 277/480 single phase

Water/Drain Piping Available Compressed Air Air 90 PSI – 20CFM

South Hall Booth Series 2400-5100

Ceiling Height

10’ minimum to 37’ maximum arch

Floor Load 100 lbs. per sq. ft. Floor Surface Concrete Electricity 120 volt - 208 single

single and three phase 277/480 single phase

Water/Drain Piping Available Compressed Air 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 100-

pound units, or hundred weights, abbreviated CWT. There is usually a minimum charge. (NASFT Fancy Food Show® minimum is 200 lbs.) (Tab 6)

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 5)

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 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 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 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 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 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 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 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)

Moscone Convention CenterSan Francisco

NORTH HALL

Exhibitor Clean Up Stations2007WINTER FANCY FOOD SHOW

Moscone Center/San Francisco

There will be several on-site Clean Up Stations provided for your use in the Exhibit Halls. These arenot food prep areas, but rather areas where you can wash your equipment. Clean Up Stations will belocated as follows:

North HallBooth Series 300 - 1800

CLEANUP STATIONLOCATION NUMBERFront of 1800 Aisle P1Front of 300 Aisle P2Rear of 300 Aisle P3

South HallBooth Series 2400 - 5100

CLEANUP STATIONLOCATION NUMBERRear of 2400 Aisle P4Rear of 5100 Aisle P5Front of 2800 Aisle P6Front of 4500 Aisle P7

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

Each Stationwill 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

7

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P3SHOW HOURSSunday and Monday10am - 5pm

Tuesday10am - 4pm

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Moscone Convention Center/San FranciscoSOUTH HALL

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P5

P7CLEAN UPSTATION

P6CLEAN UPSTATION

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