INFORMATION RESOURCES

Please review these resources before completing any exhibitor forms.

• 2025-PFS-Chicago-Show Exhibitor Info Packet
• RSCCH Event Planning Guide/Fire Safety Guidelines
• General Show Questions: PFSChicagoMarketing@pfgc.com
• Customer Show Ship Period: March 24 – May 31, 2025 (10-weeks)
• Estimated Show Attendance: 1,200 to 1,400 pp – mostly independent street accounts

FORMS & DEADLINES

• Mandatory #1 – Vfairs ALLOWANCE NEGOTIATION Deadline: Monday, February 17, 2025
  • You will receive a separate email from Vfairs with log-in instructions.
  • Only exhibitors with in-stock items at PFS-Chicago are required to fill out this form. Business Center Partners and Supply & Equipment companies are exempt.
  • Contact your Category Manager or Senior Buyer for new item requests.
• Mandatory #2 – SCH/CHICAGO EXHIBITOR FORM Deadline: Monday, February 17, 2025
  • All exhibitors must complete this form.
  • Must download form to your computer to use the Submit button. Cannot submit directly from the online form.
• Mandatory #3 – Vfairs VIRTUAL BOOTH SET-UP Deadline: Monday, February 24, 2025
  • You will receive a separate email from Vfairs with log-in instructions.
  • All exhibitors must complete this form
  • Show Staff name badge registration is part of Booth Set-Up. The main food show website is for customer registration only.
• Optional – EXHIBITOR SERVICE MANUAL Early Discount Deadline: Monday, February 17, 2025
  Standard Rate Deadline: Friday, March 7. 2025
  • Use this link to order electric, AV-Internet, Inbound/Outbound Shipping, Extra Tables, Carpeting, etc.
  • Exhibitor Service Manual
  • Password: PFSChi25 – Credit card is required for all Exhibitor Kit order.
  • Please contact SourceOne directly with any questions regarding the Exhibitor Service Manual: Seufina Yoeu at 708.344.4111 or email seufina@sourceoneevents.com
• Optional – SAMPLE REQUEST FORM Deadline: Monday, February 24, 2025
  • Submit form to request samples for will-call pick-up or delivery to the show. Additional fees apply.
  • Must download form to your computer to use the Submit button. Cannot submit directly from the online form.
  • Other than Produce Suppliers, no samples may be shipped directly to our warehouse.
  • Only temperature-sensitive products (frozen or refrigerated) can be submitted for show delivery.
  • Exhibitors may bring their own temperature-sensitive samples to the show and load onto the Show Trucks for storage.

The information listed below is a brief overview. Exhibitor is responsible for reading the Exhibitor Information Packet for complete show details.

LOCATION / PARKING / LOADING & CHECK-IN:

RENAISSANCE SCHAUMBURG CONVENTION CENTER HOTEL (RSCCH)
1551 N. Thoreau Drive - Schaumburg, IL 60173 - (847) 303-4100

Sorry, hotel is sold out. Please utilize one of the many hotels located nearby to book a room.

Parking: For both set-up and show day, park on the east side of the building (loading dock area) or the south lot, closest to I-90.

Load-In: Must be done through the loading dock on the southeast side of the convention center. No load-in allowed through Convention Center Lobby. See Schedule for load-in hours.

The majority of load-in needs to be completed on Tuesday as there is limited time/access on Wednesday.

You must contact PFSChicagoMarketing@pfgc.com to request early or late check-in approval.

Check-In: Upon arrival, the main representative for the company/brokerage must check in at Vendor Assistance (back wall of show floor) to pick up your Vendor Packet which will have important show day instructions and Product ID Cards, provided by PFS-Chicago.

SCHEDULE

*All exhibitors must attend a Vfairs Training Session: How to book orders, capture customer contact info, take notes, etc.

TUESDAY, MARCH 18, 2025

Attire: Casual – Dress according to the outside temperature, as dock doors will be open.

WEDNESDAY, MARCH 19, 2025

Attire: Business Casual – Suits are not required; Vendor/broker logoed shirts are acceptable

BOOTH PACKAGE

• 10x10-ft with a 6-ft & 8-ft table (black skirting/white table cover) plus a small cardboard garbage can.
  • Select booths in the Center of Plate, Italian, and Ethnic (Asian/Hispanic/Mediterranean) HUBS might be smaller (8x8-ft) with a unique drape color. Vendors with booths in those areas will be notified.
• Chairs/stools are not allowed in the show booth unless pre-approved for medical purposes. Request through PFSChicagoMarketing@pfgc.com

Signage: Open floor plan concept so attendees can see through to the next aisle as much as possible. Back drape is only 3-ft high and set at top of pipe to create a café curtain backdrop for the Booth ID sign.

• Maximum of two (2) POP-UP (3-ft wide) or one (1) HANGING (8-ft wide max) banner allowed per booth, so they don’t obstruct the open floor plan concept.
• Anything wider than the sizes listed above or taller than 8-ft must be preapproval before set-up date.

See Exhibitor Information Packet for layout and décor ideas (pgs. 4-5).

CONCESSION KITCHEN & BYO COOKING AREA

• There are two Concession Kitchens that vendors can use to prep and cook product. See Exhibitor Information Packet for list of appliances (pg. 6).
• Only basic cooking or food prep is allowed in the booth, i.e., heat lamps, soup warmers, crockpots, or a small grill or griddle. Air fryers, toaster ovens or small cookie/single-layer pizza ovens are the maximum-size appliance that can be used at the booth.
• If you don’t want to fight for shared kitchen space, need additional prep space, or want to bring larger appliances or a deep fryer, you can request complimentary table space in the BYO Cooking Area through Mandatory Form #2 - SCH/CHI Exhibitor Form.
  • Complimentary table space is limited. Exhibitor is responsible for ordering all electric to service their BYO equipment.
  • You must also submit a 2nd form to list all appliances under the additional Booth Name: Cooking Area – (Broker or Vendor Name).

RSCCH Event Planning Guide (EVP) - Fire Safety Guidelines

• Food handlers shall have taken an approved food safety course and be certified. See pg. 7 of Exhibitor Information Packet for more details.
• Cooking devices shall be separated from the public by not less than four feet or by a barrier.
• A 10 lbs., 4A:60BC, portable fire extinguisher shall be provided for all cooking appliances other than deep fryers.
• Chafing dishes are to be designed with a shelf or holder for the fuel or the dish is to be placed on a sheet pan or similar type of noncombustible surface.
• Propane-fueled cooking appliances are not allowed. See Event Planning Guide (EVP) for restrictions regarding butane-fueled portable cooking appliances (pg. 3)

Deep Fryer Restrictions

• Single-well cooking equipment using combustible oils or solids shall meet the following criteria;
  • They shall have lids available for immediate use;
  • Deep fryers shall be thermostatically controlled;
  • They shall be limited to 288 in.2 (12 in. x 24 in.) of cooking surface;
  • They shall be placed on noncombustible surface materials; (Exhibitor needs to bring Foil to cover table surface)
  • They shall be separated from each other by a horizontal distance of not less than 2 ft.
  • They shall be kept at a horizontal distance of not less than 2 ft. from any combustible material;
• Multiple well cooking equipment using combustible oils or solids shall comply with NFPA Pamphlet 96.
• A K-class portable fire extinguisher shall be provided within the booth.