Having a booth space at a tradeshow is often a massive investment of time and resources. Use the tips below as a starting point to help your tactical execution maximize your investment.

It’s true that foodservice equipment can sometimes look like the proverbial “stainless steel graveyard,” but there are certainly strategies you can employ to make your equipment more visually appealing. Here’s some advice based on my recent experience at NAFEM.

Tradeshow prep season is upon us. What big picture questions do you need to answer before you get down to the nitty-gritty details? Here are a few of the most critical strategic questions to ponder as you begin planning:

When every exhibitor is vying for attention with over 60,000 registrants it’s hard to make real connections and, often to have real conversations. After 13 years attending the National Restaurant Association (NRA) Show, I have a few recommendations for helping your brand make an impact.

The tendency (and previously accepted way of doing things) at an equipment show was to bring as much equipment as could fit in the booth to the show and spend the next three days showing everything you’ve got. It’s expected. It’s tired. And one could argue… it’s over.

This year, 14 VantagePoint team members visited the National Restaurant Association Show in Chicago, and we came back filled with new knowledge and observations. Here are 5 of our key takeaways.