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VERSIONE ITALIANA

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Step 1 of 9

11%

SHOWS AND EVENTS EVALUATION FORM

Your feedback is crucial for identifying the strengths and weaknesses of the latest exhibition and recognizing areas for improvement. The responses collected will be shared with the departments involved in the organisation: Research & Development, Marketing, and Sales Management. Thank you for your input!

Nome e Cognome*

Name Surname

Event/Exhibition*

City of Event/Exhibition*

Date*

MM slash DD slash YYYY

SECTION A: EVENT EVALUATION

A.1 Visitors’ attendance

Excellent

Good

Fair

Poor

N/A

A.2 Visitors’ profile

Mainly trade visitors (businesses, retail, and restaurant chains)

50% trade visitors and 50% general visitors

Mainly general visitors

N/A

A.3 Provenance of visitors and exhibitors

Local/national

Mainly international

International and national equally

N/A

A.4 How do you rate the presence of the following product categories in the show?

Rate from 1 to 5, where 1 = little present; 5 = very present

Ready-to-use/finished/frozen products

N/D

Semi-finished products for gelato

N/D

Semi-finished products for pastry

N/D

Flours and plant-based preparations

N/D

Beverage

N/D

Equipment

N/D

Further comments

SECTION B: EVALUATION OF PREGEL’S PARTICIPATION

B.1 Position of Pregel in the Hall

Excellent

Good

Fair

Poor

N/A

Further comments

B.2 Organisation of the available space among the different areas (laboratories, area for clients, product presentation)

Excellent

Good

Fair

Poor

N/A

Further comments

B.3 Recipes preparation (if made on the booth)

Rate from 1 to 5, where 1 = poor; 5 = excellent

Labs’ available space

N/A

Equipment available

N/A

Cleaning

N/D

Timing

N/A

Further comments

B4. Reception

Rate from 1 to 5, where 1 = poor; 5 = excellent

Availability of catalogues

N/A

Distribution of catalogues to visitors

N/A

Ease of visitors/leads registration

N/A

Management of visitors’ flow

N/A

Further comments

B5. External support staff

Evaluate the number of external resources and the activities performed on a scale of 1 to 5, where 1 is poor and 5 is excellent.

Cleaning staff

N/A

Table service/tasting staff

N/A

Reception staff

N/A

Further comments

SECTION C: PRESENTATION OF PRODUCT LINES: EVALUATION

C.1 Gelato

Rate from 1 to 5, where 1 = poor; 5 = excellent

Display of flavours in the showcases

N/A

Flavours’ communication (flavours markers, signs, etc)

N/A

Visitors’ interest in flavours displayed

N/A

Efficacy of tastings

N/A

Presence and support from technical demonstrators

N/A

Presence and support from sales teams

N/A

Further comments

C.2 Soft gelato

Rate from 1 to 5, where 1 = poor; 5 = excellent

Display of recipes and products

N/A

Flavours and products’ communication (flavours markers, signs, etc)

N/A

Visitors’ interest in flavours and products displayed

N/A

Efficacy of tastings

N/A

Presence and support from technical demonstrators

N/A

Presence and support from sales teams

N/A

Further comments

C.3 Pastry

Rate from 1 to 5, where 1 = poor; 5 = excellent

Display of recipes and products

N/A

Flavours and recipes’ communication (flavours markers, signs, etc)

N/A

Visitors’ interest in recipes and products displayed

N/A

Efficacy of tastings

N/A

Presence and support from technical demonstrators

N/A

Presence and support from sales teams

N/A

Further comments

C.4 Beverage

Rate from 1 to 5, where 1 = poor; 5 = excellent

Visitors’ interest in recipes offered

N/D

Recipes’ communication (flavours markers, signs, etc)

N/D

Efficacy of tastings

N/D

Presence and support from technical demonstrators

N/A

Presence and support from sales teams

N/A

Further comments

C.5 Savoury (Burger & Crockita)

Rate from 1 to 5, where 1 = poor; 5 = excellent

Visitors’ interest in recipes presented

N/A

Recipes’ communication (flavours markers, signs, etc)

N/A

Efficacy of tastings

N/A

Presence and support from technical demonstrators

N/A

Presence and support from sales teams

N/A

Further comments

SECTION D: LEADS COLLECTION

Rate from 1 to 5, where 1 = poor; 5 = excellent

Quality of leads collected

N/A

Number of leads collected

N/A

Process of collection of leads

N/A

Further comments

SECTION E: ORGANIZATION

E1. Set-up/Breakdown

Rate from 1 to 5, where 1 = poor; 5 = excellent

Efficiency and helpfulness of booth builder

N/A

Pregel staff collaboration

N/A

Planning and transports

N/A

Services provided by the organizer (e.g. forklift, parking, loading/unloading areas, etc)

N/A

Further comments

E2. Places to produce recipes (in addition to the lab on the booth, if used)

Rate from 1 to 5, where 1 = poor; 5 = excellent

Lab conditions

N/A

Available equipment

N/A

Availability of products and samples

N/A

Distance to the show venue and transportation

N/A

Further comments

E3. Transfer & Hotel

Rate from 1 to 5, where 1 = poor; 5 = excellent

Transfer and Travel organization

N/A

Distance from the hotel to the show venue

N/A

Further comments

SECTION F: COMPETITION

F.1 Comments on competition (booth and recipes presented)

SECTION G: FINAL FEEDBACK

G.1 In general, would you recommend participation into next edition?*

Yes

G.2 Add further comments on ideas and suggestions

You are about to submit your answers. Would you like to confirm your submission?*

Yes

PreGel spa

PreGel S.p.a. - Offices/Production Site
Via Ezio Comparoni 64,
Gavasseto 42122 Reggio Emilia (RE)
Tel.: +39.0522.394.211
Fax: +39.0522.394.305

PreGel S.p.a. - Registered office
PRE GEL spa con socio unico
Via 11 Settembre 2001 n. 5/A
42019 Scandiano (RE) - Frazione Arceto (Italy)

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