California Restaurant Show · Anaheim Convention Center · August

California Restaurant Show Booth Rentals

Every operator on this floor is sourcing for next year’s menu. Your booth is the tasting room.

Fixed-price California Restaurant Show exhibits — design, fabrication, graphics, freight, installation and dismantle in one number that doesn’t move. Pre-built, lit and photo-approved before it ships, so the booth that has to sell chefs and operators on a live tasting has already proven it works.

Booth Finder

Filters the booths below — every one shows its Anaheim price.

August 23-25, 2026Show dates · auto-updated
Anaheim Convention CenterVenue
AnaheimCity
Advance orders close ~Jun 28, 2026
West CoastFoodservice operators sourcing
Trade OnlyIndustry-only admission
24 hrConcepts and a fixed quote back
1Project manager, end to end
Built for food & beverage brands

The kind of booth a chef stops for

California Restaurant Show attendees are restaurant and foodservice operators, chefs and suppliers walking a floor built for tasting, sampling and live demonstration — not just a catalog browse. The work below is what we build for brands whose product has to be experienced: structures designed around sampling stations and live demos, with every project moving through one team from first rendering to dismantle.

Know the floor before you plan the booth

The California Restaurant Show isn’t a display floor. It’s a tasting floor.

The California Restaurant Show fills the Anaheim Convention Center with operators, chefs and suppliers who are there to taste, sample and evaluate — not just browse a catalog. That changes what a booth has to do: hold a live demo, a sampling station and a real conversation, sometimes all at once. The most expensive mistake on this floor isn’t a bad booth; it’s a booth built to be looked at instead of used.

Anaheim Convention Center

Largest exhibit facility on the West Coast

A big, well-run building with its own rhythms: marshalling-yard check-in, targeted move-in windows and union labour governed by the show’s general contractor. Freight that arrives outside its window waits — and waiting in Anaheim is billed by the hour. We plan the booth to the building’s schedule, not the other way around.

A tasting-and-sampling floor

Chefs & buyers evaluating live

Operators walk this floor to taste, not just to look — which means power for warming and refrigeration equipment, wash-down-friendly surfaces and a counter height that works for handing off a plate matter as much as the graphics. We design the sampling station first and build the booth around it.

The August problem

Q3 show-season crunch

West Coast show season runs hardest from August through November, and every one of those shows draws on the same fabrication capacity. If you wait until “after summer” to start, you’re not competing with the calendar — you’re competing with every other Q3 exhibitor for the same shop floor.

What we handle at the California Restaurant Show
  • Sampling-station-ready design — power and plumbing needs planned for your actual placement
  • Layout submission and show approval, filed early
  • Electrical, rigging and material handling at advance rates
  • Union labour coordination and on-site supervision
  • COI, EAC and exhibitor-manual deadlines mapped to our calendar
  • Marshalling-yard timing, dismantle, pack and outbound freight
Billed by the show, not by us

Booth space, electrical, drayage, rigging and cleaning are billed to every exhibitor directly by the show — no exhibit house can absorb them and none should claim to. What we do is calculate them for your exact booth before you commit, and file every order at advance rather than floor rates.

  • Booth space
  • Electrical drops and floor distribution
  • Material handling (drayage)
  • Rigging, if you’re hanging a sign
  • Daily cleaning · internet
Why a fixed price matters most here

The budget you present in spring should survive August

Trade show invoices grow the same way everywhere: labour hours over estimate, revisions rebilled as change orders, graphics reprints, supervision time nobody flagged. Our model is the opposite — the number you approve is the number you pay, contractually. Design revisions are unlimited until you approve. The quote and the final invoice are the same document.

01

One number, and it holds

Design, fabrication, graphics, furniture, lighting, freight, installation, dismantle and project management in a single fixed price.

02

Proven before it ships

Your booth stands fully assembled and lit at our 65,000 sq ft facility, and you approve photographs of the actual build — not a render.

03

Show costs, known up front

Space, electrical, drayage and rigging calculated for your exact booth before you commit — so the total is a number, not a range.

04

The paperwork is ours

COI, EAC, electrical, rigging, freight windows — filed at advance rates, mapped to every exhibitor-manual deadline. Nothing lands on your desk three days before it’s due.

We quote higher and cost less. That’s the whole argument, and it’s why every booth below is published with its price rather than hidden behind a “request a quote” form.

Available for the California Restaurant Show

California Restaurant Show-ready booths, with real prices

Every booth below is priced for Anaheim and available as a custom build for your brand — rented, not bought. Use the finder at the top of the page to narrow by size and budget.

Or jump straight to your footprint

One click — the catalog opens already filtered to your size and Anaheim pricing.

Working backwards from August

Your real deadline is in late June

The advance-order cutoff lands roughly eight weeks before the show — the exact date is in the facts strip at the top of this page, and it updates automatically each edition. There’s no holiday sitting inside this window, but there is a calendar problem all its own: West Coast show season is at its busiest right behind this deadline, and the production weeks this timeline assumes are the same weeks every other August and September exhibitor is booking too.

MAR–APRBrief, concepts and the fixed price locked. Full design freedom.
MAYLayout submitted for show approval — placement confirmed.
JUNEGraphics finalised and sent to production.
LATE JUNDesign locked. Advance electrical and material handling filed. After this, you’re competing with every other Q3 exhibitor for shop capacity.
EARLY JULFreight window and dock target time booked for Anaheim.
MID-JULBooth built, lit and photographed for your approval.
SHOW WEEKCrew installs in your move-in slot. You walk in at handover.
Take this to every vendor

Five questions to ask anyone quoting your Restaurant Show booth

Put these to every exhibit house you’re comparing — including us. They separate the vendors that stand behind a number from the ones whose estimate is an opening position. Our answers are printed here so you can hold us to them.

1 Will you put the total price in writing before I sign — and hold it? Ours: yes. Every booth on this page is published with its price. The quote and the final invoice are the same number, contractually. Printed above · hold us to it
2 Do design revisions become change orders? Ours: never. Revisions are unlimited until you approve, and the price is locked before design starts — a better idea in May costs nothing.
3 Will I see my actual booth before it ships — or a render? Ours: the actual booth, fully assembled and lit at our facility, photographed for your sign-off before it ships. Renders are promises; photographs are evidence.
4 Who files my advance show orders, and at which rate? Ours: we do, at advance rates, mapped to every exhibitor-manual deadline. If a vendor can’t answer this immediately, that’s your answer.
5 What happens if I wait until “after summer” to start? Ours: nothing good — August sits inside the busiest stretch of the West Coast show calendar, and fabrication capacity gets booked by whoever calls first. We lock your production slot the day the price is signed, not the day you finally need it.
In their words

What event managers say after the show

★★★★★
“They never just build the booth and disappear — I always know I have someone on call and ready to jump in when the unexpected inevitably happens. That level of responsiveness makes a huge difference in high-pressure event environments.”
Amanda Horner · Three years of booth programmes · Google Review
★★★★★
“I’ve worked with Pure Exhibits for almost a year now, and have had such a great experience! They are our go-to for trade shows, and create memorable booths that represent our brand well. The team is incredibly responsive and reliable.”
Lexi von Schottenstein · Google Review
★★★★★
“It’s always a pleasure to work with Utsav. The process is simple, straightforward, and high quality. I have worked with them for 3 years now and will continue!”
Carlos Bautista · Three-year client · Google Review
★★★★★
“Their team is incredibly flexible throughout the design process and truly collaborative in bringing ideas to life. I highly recommend Pure Exhibits to anyone looking for a reliable, thoughtful, and experienced exhibit partner.”
Amanda Horner · Google Review
Questions Restaurant Show exhibitors actually ask

California Restaurant Show booth rental FAQs

How much does a California Restaurant Show booth rental cost?
Every booth on this page is published with its Anaheim price — fixed and all-inclusive: design, fabrication, graphics, furniture, freight, labour coordination and project management. Separately, the show bills you directly for booth space, electrical, drayage, rigging and cleaning; we calculate those for your exact booth before you commit, so the total is known before you sign anything.
When should I book a booth for the California Restaurant Show?
Lock your design roughly eight weeks out — the exact advance-order deadline for the next edition is in the facts strip at the top of this page and updates automatically. Start the conversation early in Q2 if you can; West Coast show season books fabrication capacity fast between August and November, and the earliest brief gets first pick of production slots.
My booth needs a working sampling or demo station — can you build that?
Yes — sampling and live demo stations are the norm on this floor, not the exception. We spec the power, water and refrigeration your setup needs, plan counter height and workflow with your team, and pressure-test the station during the pre-build at our facility, so the first time it runs isn’t the morning the doors open.
Will a rental look custom, or will it look reused?
Every booth is fabricated for your brand — custom graphics, layout, lighting and finishes on a modular structure underneath. The builds shown above are rentals. Before yours ships, it stands fully assembled and lit at our facility and you approve photographs of the actual booth, not a render.
Can I install the booth myself to save on labour?
Anaheim floors run on contracted union labour, and the show’s general contractor governs who may build what. Either way it isn’t your problem to arrange: labour coordination and on-site supervision are inside our fixed price, filed at advance rather than floor rates.
What happens if something goes wrong during move-in?
Your project manager and our install supervisor are on site through move-in and reachable across show days. Because everything was assembled and checked before shipping, the problems that usually surface at this stage — missing hardware, graphics that don’t fit, panels that won’t seat — have already been found and fixed on our floor, weeks earlier.
A vendor just fell through. How fast can you deliver a booth for this show?
Four to six weeks from approval to show floor for complete pre-built, photo-verified booths from 10×10 through 20×40 — at the same fixed price as a six-month lead time, with no rush surcharge.
Do you understand the difference between a tasting booth and a display booth?
Yes — a tasting booth has to survive real use: spills, hand-offs, a line forming. We design for that first (workflow, durable surfaces, power where the equipment actually sits) and let the graphics and branding sit around a layout that already works, rather than the other way around.
Do you handle events off the show floor — hospitality suites, tasting events?
Yes — hotel suites, private tasting events and satellite activations around the show run under the same fixed-price model, coordinated by the same project manager as your booth.
Fixed pricing · Pre-built & photo-approved · Full-service support

Exhibit at the California Restaurant Show with zero surprises.

Tell us your footprint, your booth number if you have it, and what the booth needs to do. You’ll have design concepts and one fixed price back within 24 hours — including what the show will bill you directly.

Or call us directly — (800) 379-8451