April 14 -17, 2019
Doral Resort
Miami, Florida

Exhibitor Information

The Doral Resort in Miami, Florida is the site of Food Engineering’s 20th annual Food Automation & Manufacturing Conference and Expo.

The Conference provides you with an excellent introduction to present your equipment and/or services to key customers and new prospects. Food Engineering’s superior educational conference draws hundreds of senior level Engineering, Operations, and Manufacturing Executives from the food and beverage industry.

The Expo, on Monday, April 15th, is a unique opportunity to meet face-to-face with qualified food and beverage processors in a relaxed business environment. The Expo is limited to 48 exhibitors.

Expo Hours

The Expo hours are Monday, April 15th from 12:00 - 5:30pm. A reception will be held during the Expo from 4:30 – 5:30 pm. A barbecue dinner follows at 6pm.
Reserve your space by January 11, 2019 and save $200!

Booth Features

All 8’ depth by 10’ width exhibit spaces include:

8’ pipe and drape backing and 3’ pipe and drape sidewalls
Carpet
6’ skirted table
2 chairs
1 wastebasket
2 Exhibitor passes for the Expo only. Exhibit fee includes the following meals for 2 representatives at each booth. On Monday, April 15th, a refreshment break during set-up, lunch and reception during the Expo, the barbecue on the gulf Monday evening. Individuals attending the Conference Sessions must register and pay the conference registration fee.
One 7” x 44” sign with registered company name
Complimentary list of attendees (available at the Conference) and provided in electronic format after the Conference

Exhibitors are responsible for electrical and any additional display furnishings beyond those outlined above. Exhibitors will be emailed an Exhibitor Services Kit one month prior to the Expo.

Exhibit Costs

Booth Price is based on an 8’ x 10’ exhibit space.
Early Bird Special (Paid in full By January 11, 2019): $1,900
Standard Fee (Paid in full After January 11, 2019): $2,100

On-Site Information

Exhibit Space Allocation

Food Engineering will attempt to accommodate Exhibitor’s booth location preferences noted on its contracts. All booth requests are considered in the order of receipt of contract and payment.