“Location is everything,” so the
saying goes, and that couldn’t be truer when trade show organizers want to ensure that their event will be well attended.
cialty food industry, whether for bench- mark statistics, product trends or stories about food artisans and entrepreneurs.
Established in 1952, the NASFT is com- prised of more than 2,900 members, which include manufacturers, importers and allied professionals both in the U.S. and abroad. Based in New York City, NASFT is celebrating its 60th anniversary this year.
A not-for-profit trade association, NASFT fosters trade, commerce and interest in the specialty food trade, and draws thou- sands of attendees to its trade shows through email marketing, direct mail, advertising and word-of-mouth.
With 2,500 exhibitors offering 180,000 specialty food products, attendees find the NASFT trade show to be a true “one- stop shopping experience” for specialty foods. The show offers 22 educational pro- grams during the conclave, the signature of which is “The Basics: The Business of Specialty Food.”
“Educational opportunities during a show offer exhibitors and attendees a learning experience that can help them better run their businesses,” said Ron Tanner, vice president, communications, education, government and industry relations for NASFT.
With attendance totals of 16,000 at its
Washington, DC trade show, and 24,000 at its show in New York City, the association’s show floor is always busy. Tanner said that the NASFT works with the venues to opti- mize traffic flow and make it easy for attendees to get to the center of the show floor.
Attracting Show Organizers
With so many venues from which to choose when it comes to hosting trade shows, how do convention centers and facilities go about attracting show organ- izers? What makes a property ideal for a trade show?
“Location is everything,” so the saying goes, and that couldn’t be truer when trade show organizers want to ensure that their event will be well attended.
26 May June 2012
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