Creative F&B? Look No Further

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PGA Resort & Spa, Palm Beach Gardens

It’s essential to wow your attendees with creative F&B—every time. But sometimes you need to share innovative ideas with your chef, rather than the other way around.

We hand-picked dozens of creative F&B tips for you to share with your chefs.

5 Forward-Thinking Foodie Trends—China/glass/stainless steel will be the optimal choice, having the least environmental impact, but eco-friendly plateware, cutlery, glassware and napkins just keep getting better. There are even edible plates and cutlery made of oat bran, as one example, which takes things to a fun, interesting and different level. More tips here.

Insider F&B Tips From Banquet Chefs—Topping butternut squash soup with a puff pastry not only complements the first dish, but also doubles as an insulator, ensuring each bowl of soup is steaming hot. More tips here.

Benchmark’s F&B Trends—People are starting to think about tea with the same fondness as coffee. Tea bars are expected to trend big, as well as craft tea blending, nitro tea on tap and tea-infused cocktails. More tips here.

Kimpton’s F&B Trends Have Some Surprises—The plant-based movement is shifting into high gear, as 80 percent of Kimpton chefs plan to feature a vegan or raw dish on their menus in 2019. That also means more whole-vegetable entrees. More trends here.

3 Innovations Shaping F&B—By now, you may have heard of the Impossible Burger, a burger made to look, smell and even arguably taste like meat. But instead of meat, the burger includes ingredient called heme, which is also prevalent in meat. More trends here.

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Barbara Scofidio is Editor of Prevue and heads up the Visionary Summits, our exclusive conference series targeting senior-level meeting and incentive planners. In her 30 years in the industry, she has become known for her passion around greening meetings, growing awareness of human trafficking and promoting CSR activities as part of business events. She is currently a member of SITE's Women IN Leadership committee and the media liaison for FICP's Education Committee. She was the first member of the media ever to be invited to sit on a committee by GBTA, where she spent three years on the Groups and Meetings Committee. She has also been an active member of SITE for 30 years, chairing its Crystal Awards committee and acting as a judge. Before joining Prevue in 2014, she served as Editor of Corporate Meetings & Incentives (MeetingsNet) for more than 20 years. She has a BA in Literature/Rhetoric from Binghamton University. Barbara is based outside Boston, in Groton, Mass.