Here you’ll find answers to frequently asked questions. We’re happy to help with anything else, so feel free to get in touch!
Scroll down and you’ll find all the instructions for exhibitors.
At Finnresta, we have a licence to serve alcohol throughout the entire Tampere Sports & Expo area. Bringing or consuming your own alcoholic beverages is not allowed.
With the event organizer’s permission, alcohol can be served at professional events on stands when ordered from Finnresta.
Following the guidelines from the licensing authorities, we will confiscate any “own products” found at the exhibition stands for the duration of the event.
Finnrest is responsible for all the food-related activities at Tampere Exhibition and Sports Centre. You can serve food samples at the stands and during customer events.
You don’t need to fill out a separate report or disclaimer form when Finnresta is in charge of catering and deliveries.
During events, inspections are carried out. We are happy to provide additional guidance on matters. For more information, please contact us at asiakaspalvelu@finnresta.fi.
Serving alcohol
Finnresta has the license to serve alcohol throughout the Tampere Sports & Expo area. Bringing or consuming your own alcoholic beverages on the fairgrounds is considered an offence under Finnish alcohol laws.
Following guidance from the licensing authorities, we will confiscate any “own products” found at the event booths for the duration of the event. We are happy to provide further guidance on this matter.
Serving food
1. The right kind of products
Raw meat shouldn’t be handled at the food stall. It’s best to prepare all the food in advance before the event (cook, chop, etc.), so that on-site, you only need to heat it up or serve it. This also saves time during the event.
2. Correct storage and serving temperatures
Keep cold items cold (usually below +60°C) and hot items hot (over +60°C). Avoid leaving perishable items (such as cold and hot meat or dairy products, as well as vegetarian dishes) at room temperature.
Cold items can be served from cool packs, and hot items from chafing dishes. Make sure to have at least cool bags, preferably refrigerators, for storage. Cool bags and refrigerators should have thermometers. It’s a good idea to measure and record temperatures in storage at least twice a day. Maintain the cold chain during transportation.
3. Hygiene protection
When preparing, serving, or assembling samples for customers at a point of sale, it’s a good idea to protect the preparation area with a screen or by ensuring that it’s located away from the public. This helps to maintain hygiene and safety standards while keeping your customers happy and healthy!
4. Handwashing station
In addition to the social facilities at Tampere Sports & Expo, each sales point handling perishable goods should have a handwashing station: at least a tap-equipped container, liquid soap, and paper towels. If only dry food, sweets, or coffee are on offer, hand sanitiser is sufficient.
Those handling food should use the toilets designated for food operators to prevent the spread of infectious diseases, not the general customer toilets.
5. Sampling
The samples need to be pre-cut elsewhere and portioned into single servings before the event. During sampling, make sure customers don’t use the same utensil, like a toothpick, for multiple samples.
It’s also a good idea not to have a large amount of samples available at once, but to add more products based on demand.
6. Utensils
When it comes to food service, make sure to change your cutting boards, bread and butter knives, and food coverings several times throughout the day. It’s also a good idea to use disposable utensils. And don’t forget to clean the surfaces of food packaging that customers touch, like oil and sauce bottles.
7. Waste
Don’t forget to regularly empty the waste bins in the mess room.
8. Sales
Not permitted.