Hamburg III: The Cool Display

Most of the exhibition visitors either operated commercial kitchens (i.e. restaurants, hotels, hospitals, etc.), or were dealers and planners for the industry. Although the vast majority were from Germany, I was recruited into action when foreign visitors showed up, all of whom spoke English to some degree or another. I did need to take care of a few German visitors myself, and that was a bit nerve-wracking.
The company I work for was up against some stiff competition from the other displays, but was up for the challenge. Not to be outdone by the smells and tastes coming from other kitchens, we had our own professional chef along with some assistants showcasing the usefulness of our commercial refrigeration appliances.
There are two things which easily attract the attention of passersby, the first of which is offering a delicious snack free of charge. Not too much; something you can hold in your hand but which looks haute-cuisine. Our chef whipped up a selection of canapés early in the day using a variety of fresh breads, cheeses, smoked meats and salmon, and topped them with colourful vegetable garnishes. He then put them in our shock-freezer where they plunged down to -30°. Throughout the day he would take them out, let them unthaw for 5-10 minutes, and hand them out to groups of people while enthusiastically explaining to them through his wireless headset microphone that they were actually prepared many hours earlier and had in fact been frozen solid for much of the day. He spoke passionately about the technology we use to pull this off, and proceded to also extoll the merits of our quick-cooler by showing how he was storing fresh baguette, smoked fish and 3-day old pasta and potatoes together with no transer of aroma or flavour. Most people were quite impressed by the canapés, as was I. Just to be sure, I continually tested them throughout my three days there.
The other way to get people to spend time at your display of course is to offer free beverages. All you had to do was wander in and one of our hostesses would appear before you asking if you would like something to drink. From our chilled beverage counter we offered spring water, cola, juice, and white wine. Although many visitors requested something from our espresso/cappucino machine, the biggest draw was the fact that we had the Black Forest's most famous pilsner and wheat beers available from our bar - on tap.
Welcome to Germany.

                                          
Six o'clock was happy hour. After 9 hours of stress without a break, weary sales teams would desert their dry displays and gather at the displays of business partners who had liquid refreshment to offer... i.e., ours. Men loosened their ties, women kicked off their heels, and everyone chatted about the highs and lows of the day.
Suddenly everyone was a friend.
Even the competition.