SHENYANG, China — “If you don’t succeed at first, try again and again” is a truism that Shenyang New World Expo has adopted. It was officially shut down by Chinese authorities due to COVID, forcing the postponement of three events scheduled for January, April and December 2020. However, five major shows took place in March and welcomed a total of 187,952 delegates who attended in person in Shenyang, the provincial capital of Liaoning in China’s northeast region, making it clear that the demand for in-person events remains as strong as the determined spirit of the trade show industry.
Diane Chen, general manager and board member of Shenyang New World Expo, credits the vigilance and emergency preparedness of Expo staff for the smooth running of the shows. “The strict implementation of preventive measures supported by local authorities, a proactive response by the government to combat the pandemic, China’s ability to test millions of residents in a matter of days, and the very low infection rates observed throughout the PRC” helped keep things moving, she said.
The show organizers, in close collaboration with the Shenyang Health Commission, Commerce Bureau and Public Security Bureau, have kept organizers informed of pandemic updates in addition to operational guidance from UFI, the global association of the exhibition industry, and the International Association of Venue Managers (IAVM).
However, as trade shows ramp up, the fight against COVID-19 continues to pose a challenge for trade show organisers in Asia, as elsewhere, as demonstrated by recent events in Singapore. Following a recent surge in community COVID-19 cases, stricter restrictions have been announced to limit MICE pilot events to 250 people (down from 750) and all events with more than 100 attendees must implement pre-event on-site testing for all attendees.
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But can we have something to eat?
While catering presents its own challenges, Diane Chen served catering when the Shenyang New World Expo was finally given the green light to open. “The Expo still encourages physical distancing and additional hygiene measures, such as one-way lanes integrated with ‘take-away’ and social distancing arrangements, distanced tables, and limited capacities in dining areas,” she said. Additionally, the Expo has adopted cashless and contactless payments and the use of a pre-order service to reduce queues. And Chen says the venue is serving buffets when the venue is allowed to open after long periods of no new infections in the area. “In addition, each guest must present the green health code (a green code allows its holder to move around without restrictions) and have their temperature checked before entering the venue.”
Diane Chen reminds us that the health and safety of staff and attendees should be a venue’s priority. “Venue management should develop a detailed reopening plan and then implement that plan to ensure the safety and health of staff and attendees before hosting an event.” For now, she said, venue management should encourage (or even require) that all venue staff get fully vaccinated.
“We have learned that pandemic prevention and control is the new normal and venue staff must adapt and be prepared, as event bookings can be disrupted at any time,” Chen said, adding that venues and event organizers must be prepared to respond quickly to changes and have disruption plans to reduce risks and be ready to bounce back with confidence.
Contact Diane Chen (86 24) 3161 9898 dianechen@shenyangnwEXPO.com