F&B Booths 2026: Shell Scheme or Custom Raw Space?
The decision to register for a standard booth (Shell Scheme) or a custom-designed raw space depends directly on the preservation requirements of each food type. Pre-packaged dry goods are completely compatible with default aluminum partition configurations to maximize marketing budget savings. Conversely, frozen products or live cooking and culinary performance systems mandate the use of Custom Booth spaces to meet strict electrical and plumbing standards in the SECC exhibition hall.
Comparing the Functionality of Standard Booths and Exclusive Custom Design Spaces
The most significant difference between these two models lies in initial capital investment and the customization level of electrical and plumbing systems required for processing. Businesses participating in B2B trade fairs must rely on these two factors to allocate budgets appropriately. Making the right decision helps optimize the effectiveness of reaching international buyers.
Technical Characteristics of Standard Booths (Shell Scheme)
The Shell Scheme model provides a default display space with a basic area of 9m2. Handover structures include white panel aluminum partition systems, company nameplates, floor carpeting, and a standard table and chair set. This configuration helps businesses save on SIAL 2026 floor rental costs and shorten administrative procedures.
This space is especially suitable for displaying dry, pre-packaged goods. Businesses can proceed to arrange products immediately upon receiving the handover without spending time waiting for management to approve construction blueprints.
Operational Advantages of Custom-Designed Spaces (Custom Booth)
Raw space provides a spacious area starting from 18m2 or more, allowing exhibition construction contractors to flexibly use materials such as MDF wood or shaped aluminum frames. This open space creates favorable conditions to build strong brand recognition within the food supply chain.
The most prominent feature of Custom Booths is their very high technical load-bearing capacity. Food booth design units can easily integrate large-capacity freezers, artificial stone bars, or specialized exhaust hood systems to serve culinary performances.
Which Food Businesses Should Use Standard Booths?
Canned goods, dried nuts, confectionery, and pre-packaged spices are the product groups best suited to the standard booth model. These items require room-temperature storage conditions and are easily arranged neatly onto basic shelf systems. Visitors can visually inspect and approach product packaging intuitively.
This solution solves financial puzzles for brands just beginning to survey the market with budgets under 50 million VND. However, to create a more professional impression, businesses should print high-quality hiflex tarpaulins to cover the white partition walls seamlessly. This method makes display spaces cohesive and increases brand recognition at low costs.
Mandatory Scenarios for Renting Raw Space Custom Booths at SECC
Touchpoint experiences through tasting (Tasting) and live cooking activities play a decisive role in persuading international buyers. On-site food frying and grilling or professional beverage mixing mandate underground drainage lines and high-load electrical systems. The technical infrastructure of standard booths is completely powerless against these strict operational demands.
According to observational data from previous exhibitions, industry-leading corporations like Vinamilk or Masan Consumer consistently rent large Custom Booth areas. They transform raw spaces into miniature restaurant environments to maximize exhibition marketing effectiveness.
To deploy this model in the SECC halls, businesses are required to complete detailed technical dossiers. You must instruct your construction contractor to submit 3D perspective drawings and electrical-plumbing connection diagrams to the building management board at least 30 days before opening day.
Hygiene, Safety, and Fire Prevention Standards When Constructing F&B Halls
The management board of the Saigon Exhibition and Convention Center (SECC) applies strict technical regulations to ensure absolute safety for display spaces. SECC booth construction contractors are prohibited from spraying paint directly on-site and are mandated to use flame-retardant materials. Simultaneously, each contractor must deposit a safety bond amount before proceeding with staging.
The process of preserving sample foods overnight requires thorough preparation regarding power sources. Businesses using large-capacity freezing cabinets must proactively register to purchase additional 24/7 electrical grid packages from the organizers. This measure prevents the risk of total power outages ruining all frozen goods.
Frequently Asked Questions
How Far in Advance of the Exhibition Should Space Design Blueprints Be Finalized?
Businesses need to complete spatial design blueprint approvals at least 3 to 5 months prior to opening day. This timeframe ensures contractors have sufficient schedule allowances to manufacture materials at workshops and complete construction permit procedures.
Can Standard Booths Accommodate Additional Large-Capacity Refrigerators?
You have full rights to bring additional display refrigerators into Shell Scheme spaces. However, businesses must register to purchase additional electrical grid amperes with the fair organizers to prevent general electrical system overloads.
What Is the Construction Safety Deposit Fee at SECC?
Construction safety deposit fees depend directly on the total raw space area rented by businesses. This figure typically ranges from 10 to 20 million VND and will be 100% refunded after contractors clean up and restore job sites.
What Solutions Optimize Costs While Maintaining Distinction If Using Shell Schemes?
Instead of relying on default configurations, businesses should allocate budgets to rent small LED screens displaying product videos. Equipping track spotlight systems and transparent mica shelves helps display areas appear brighter and capture visual attention better.
Conclusion
The decision to invest in display models depends entirely on the physiological characteristics of business product lines. Pre-packaged dry foods suit cost-saving standard models, while fresh goods and culinary performances mandate raw spaces.
As a next step, businesses must thoroughly prepare dossiers to secure prime locations at major B2B events. Please reference detailed guidance articles on SIAL Vietnam 2026 floor registration processes or search for reputable exhibition contractors to execute projects most favorably.
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