Exhibitor FAQ

Fill out our Exhibitor Application Form

All exhibitors must be Restaurants Canada Business Associate.

You may complete the company profile form and a representative will contact you within 24-48 hours. Click here to fill out the online application.

• Floor space only (booth display, carpet, furnishings, electricity and lighting are NOT included)
• 8’ Back Draping and 3’ Side Draping
• Overhead venue lighting
• Exhibitor Badges (based on booth size - maximum 24)
• Material Handling to and from booth
• Access to Dishwashing Stations - Hall A, B, D
• Listing in the printed Show Guide (must be registered before Feb 17, 2023)

RC Show colour scheme
General Show - Black drape, red aisle carpet

Flooring/Carpet is mandatory within your booth space and not included with booth cost. May be ordered through FREEMAN - the Official Service Contractor.

Design regulations
Review the guidelines for booth display specific to your booth configuration.
Island and Peninsula floor plan designs must be approved. Submit your floor plans by Friday, February 10, 2023 for approval.

Utilities
All costs associated with utilities are at the exhibitor’s expense and ordered through Showtech - the Exclusive Supplier at Enercare Centre.

Under no circumstances should you contract for the design or construction of an exhibit without prior approval from RC Show Management. Sketches must be submitted well in advance of show dates. Show Management at its sole discretion may allow exceptions.

Linear booth – 8ft
End-cap booth – 8ft
Perimeter booth – 12ft
Peninsula/Split Island booth – 16ft
Island – 16ft

6 exhibitor badges per 10x10 (to a maximum of 24 badges). Additional badges over the allotment cost $69 + HST each.
Any badges registered onsite during the event above the allotment will be charged the door price of $99 + HST each. 

An email will be sent to the primary contact for the booth to register each staff member using the Microspec registration platform. Exhibitor badges can be picked up on-site at the Exhibitor Registration counter during move-in.

Don't forget to set availability during badge registration for onsite meetings using the Match-Making & Meetings Platform - the online appointment scheduling tool.

We accept EFT, wire transfer, check and credit cards.  Contact us today to pay for your booth or to find out your balance owing.  

Click here to login to your Exhibitor Console. Your password is a series of numbers and letters.

Yes. Review insurance requirements on the RC Show website found within Exhibitor Resources.

All exhibitors MUST obtain a Certificate of Insurance (COI) and submit a copy of their COI to Show Management.

RC Show applies for and obtains a Special Occasion Permit for the duration of the event. We will post a copy in the Exhibitor Resources page, as well as email all exhibitors who have indicated Alcohol Sampling on their application. The original copy will be posted in our onsite Show Office - Salon 106.

An application found on the Exhibitor Resources page MUST be completed in advance by every food vendor and returned by FAX or SCAN/EMAIL to rcshow@restaurantscanada.org.

For further information please contact Toronto Public Health directly.
Tel: 416-392-7600
Email: PublicHealth@toronto.ca

For display and serving food:

• Use clean disposable food containers and utensils to serve food.
• Keep cold hazardous foods on ice or serve from the cooler or refrigerated unit.
• Provide at least four sets of wrapped, clean, back-up cooking utensils such as spoons, tongs, ladles and ice cream scoops when a two-compartment sink is not available for washing, rinsing and sanitizing utensils. Do not re-use utensils that are contaminated.
• Protect food from contamination by covering it with a lid, plastic wrap, aluminium foil or wrap items individually. Where possible provide sneeze guards.
• Individually pre-packaged food must be served from their original container.
• Dispense condiments safely by providing separate containers with self-closing lids, dispensers or individual packages.
• Disposable utensils must be stored pre-wrapped or in a clean container. Cutlery must be stored with handles upright and cups must be handled from the bottom.
• Use tongs, serving spoons, ladles and spatulas to serve food into individual sample size portions
• Food samples should be offered in single portions by using individual sample size portions
• Guest/patrons must not be able to touch other food samples while they are taking their own samples

For more information, please refer to the Toronto Public Health website.