Exhibition Stand Builders for WorldFood Istanbul

Product categories and buyer profile

The organiser's product categories for the current edition include:

• Milk and dairy products, including cheese, ice cream and fermented products
• Meat, poultry and eggs
• Frozen and ready-to-eat food
• Beverages
• Chocolate, confectionery and nuts
• Organic and healthy food, including diabetic nutrition
• FoodTech, a section the organiser introduced for food processing and packaging technologies

On the visitor side, the organiser targets importers and distributors, retail chain and supermarket buyers, HoReCa buyers, and private-label and food manufacturers. Category names and hall allocations can change between editions — check the official website for the current list.

Product display and shelf design

Buyers want to see your range the way it would sit in a shop or a catalogue. Plan shelving at eye level for the hero products, clear labelling by category or market, and space for packaging variants and private-label samples. Tell your stand builder the number of SKUs and their pack sizes, so shelves are deep and strong enough.

Sampling and tasting areas

If you plan to serve samples, give tasting its own counter so it doesn't block the meeting area. Think about portioning, disposable or washable serving ware, waste bins and how often samples are replenished. Cooking, frying or open flames are usually subject to specific permissions — check with the organiser before you design a live kitchen.

Refrigeration and cold display

Dairy, meat, frozen and ready-to-eat products need display fridges or freezers, and back-up cold storage in the stand's storeroom. Each unit adds to the power requirement and produces heat, so list them early. Decide whether your stand builder supplies or rents the units, or whether you bring your own.

Hygiene, water and drainage

A hand-wash sink, a small preparation surface and washable flooring around the tasting area make sampling much easier to run. A water connection and drainage usually have to be ordered through the organiser or venue and constrain where the sink can go, so place the kitchenette near the connection point. Ask your stand builder to show it in the drawings.

Storage and daily restocking

Four days of sampling need a lockable storeroom for stock, packaging, brochures and personal items. Plan how products arrive each morning and where empty boxes go, and keep a route that does not pass through the meeting area.

Meeting space for buyers

Importers and retail buyers often book meetings in advance. A few tables with good lighting, space to lay out samples and price lists, and some privacy from the aisle help those conversations. For larger stands, a semi-closed meeting corner works well for private-label discussions.

Technical services and timing

According to the organiser's exhibitor tools page, technical services for the stand are ordered through the Exhibitor Portal. With the edition announced for mid-December 2026, ordering deadlines may be close — confirm build-up and dismantling times, design submission rules and service deadlines in the Exhibitor Manual as soon as possible.

• Hall, stand number, exact dimensions and number of open sides
• Product range: number of SKUs, pack sizes and which products need cold display
• Number and type of fridges, freezers or display cases (supplied, rented or your own)
• Sampling plan: tasting counter, kitchenette, sink, water and drainage
• Meeting tables, a closed or semi-closed meeting area, reception counter
• Storeroom size for stock and packaging
• Graphics, lighting and any screens for brand or production videos
• Power needs, especially for refrigeration and cooking equipment
• Budget range and deadlines for design, organiser submission and build-up

Selection criteria

• Experience with food and beverage exhibitors, including sampling and kitchenettes
• Experience at the Istanbul Expo Center and knowledge of how services are ordered there
• In-house production versus subcontracting, especially for joinery and graphics
• Ability to meet a short timeline, given the December dates
• Handling of approvals and drawings for the organiser
• References and photos of comparable food stands

What is included — and what is not

Before comparing prices, check each quote for:

• Design, 3D visuals and revision rounds
• Construction, flooring (ideally washable around tasting areas), walls and storeroom
• Shelving and product display units
• Fridges, freezers and display cases — purchase, rental or not included
• Kitchenette, sink and their installation
• Graphics, lighting and any screens
• Build-up, dismantling and transport of stand materials
• Water, drainage, power connection and internet ordered from the organiser or venue
• Daily cleaning and waste disposal during the fair
• Payment terms, insurance and storage of reusable elements