A food sample is the most persuasive thing you can hand a visitor — if the booth is set up to keep the queue moving and the tasting clean. Here is how to run one.
Portion for one bite
Samples should be one or two bites, served in a 2oz tasting cup or on a small piece. Small portions mean more people tried your product, less waste, and a queue that never stalls. Pre-portion before the rush, not during it.
Design the flow
Set up a clear one-way path: approach → sample → talk → take a card or scan a QR. Put the tasting cups and corn-starch spoons at the front edge so visitors grab and go, and keep your conversation space a step to the side so it does not block the next person.
Hygiene basics that keep you compliant
- Use disposable bowls, cups and cutlery — never shared serveware.
- Keep napkins and a bin within arm's reach.
- Hot food hot, cold food cold; have a thermometer if your samples are temperature-sensitive.
- Gloves and tongs for anyone handling food directly.
Pack a "consumables box"
The booth items teams most often run out of, in rough quantity per 100 visitors:
- 120–150 tasting cups (allow for spills and second tastes)
- 120 spoons or forks
- 150 napkins
- 1–2 bin liners and a roll of cleaning wipes
Order a little more than you think — running out at 2pm on day one is the worst outcome.
Make the booth match the brand
Sampling pulls people in; your backdrop and roll-ups tell them who you are while they taste. If you are choosing eco consumables, our guide on bagasse, PLA and corn-starch explains which material to use for each item.
Stock the whole booth from the packaging range and keep your colours consistent from the wall to the cup.
