Catering at your stand? Live-cooking at the fair? Follow these rules for stand catering and your guests will truly be spoilt.
- Make sure to have sufficient power outlets for all your equipment
- Make sure to have a 24/7 electricity supply for your cooler/freezer equipment
- Will you be needing running water? Make sure to get a water supply in place as well as a drainage system.
- Get enough tableware or a dishwasher
- Use professional equipment, also for coffee making purposes
- You will need to cook over an electrical, ceramic or induction hob; gas is not permitted in exhibition halls
- Cook under an extractor fan; a must for live-cooking
- Never place a heat source (steamer, oven) in the vicinity of cooler/freezer equipment
- Have sufficient ventilation in place for built-in appliances
- Verify what services are offered by the supplier/rental company of the equipment: what will they do for you if something malfunctions during the exhibition?
- Respect the HACCP regulations
- Pay attention to the storage temperatures and temperature range of your cold display units: not all equipment is suitable for meat and fish produce
- Make sure that you can keep your drinks and foodstuffs refrigerated
- Monitor the temperature of your food products; the Food and Consumer Product Safety Authority (VWA) also conducts inspections at exhibitions
- Keep everything covered up in the cold display cabinets; this prevents dehydration.