Major hotel chefs across the nation are experimenting with cannabis-infused cuisine and cocktails, even at popular meetings hotels.
Tracy Stuckrath, president & chief connecting officer of thrive! meetings & events, discusses Benchmark’s 2019 F&B trends report.
El Pueblito Cooking School, located within Mexico's Mayakoba eco-resort, now offers a culinary experience for groups to learn about Mayan cuisine.
House-made, heritage inspired, sustainably sourced and social media-worthy. These are just some of the expectations of F&B programs this year.
Growing food in labs and robots flipping burgers are just the beginning innovations that will shape the food and beverage available at future meetings.
As attendees continue to demand more authentic, cultural experiences at meetings, there are some hotels bringing the local experience to the breakfast table.
Chef Michael Mina brings a new wave of seafood to the desert.
Culinary breakout sessions feed the growing demand for meetings and incentives combos.