Michelin on the Map: New for 2023
Dining in a Michelin-starred restaurant is arguably the ultimate bragging right for incentive and meeting attendees.
Are You Ready for the Rise in Plant-Based F&B?
Plant-based foods are increasingly making their ways onto BEOs. Are you ready to switch out some meat and dairy for plant-based options?
The Food Donation Act Takes Sustainable Meetings Up a Notch
Thanks to the Food Donation Improvement Act (FDIA), hotels and venues now have a more streamlined path to donate food without concern about liability.
Culinary Trends Inspired by the 5 Senses
By mixing current and classic trends that speak to the senses, the chefs at Cameron Mitchell Premier Events curate unexpected culinary adventures for guests to discover throughout an event.
Playful F&B to Start the Year
Why not start off 2023 with some fun F&B, whether it's a smoky cocktail or a scoop of purple ice cream?
Healthy F&B: Do’s and Dont’s
Wellness expert Nora Day shares tips on how to work with hotel chefs for healthy F&B.
One Chef’s Take on Creative Group F&B
David Skorka, senior executive chef at Kay Bailey Hutchison Convention Center in Dallas, has a fresh take on group F&B.
COVID Duty of Care Part 1: Foodservice
Covid food safety tips from Attend Safe's Amanda Schleede at Prevue's "Today's Duty of Care" Webinar.
F&B Tips From a Meeting Pro
Planner Jennifer Squeglia, RLC Events, shares top tips for successful F&B in today's meeting landscape.
F&B Trends from a Hotel Chef
Craig Steffenson, Executive Chef at Hyatt Regency Jacksonville Riverfront, shares how F&B is evolving—and how to stay ahead of the game.
Creative F&B Tips
We asked fellow planners how they add fresh and interesting touches to their food functions. Here are their F&B tips.
Tips for Safe F&B
Today, as the axis of the food & beverage world has shifted due to the COVID-19 pandemic, safety and cleanliness have taken center stage.
Hilton is Event Ready
Hilton has a global cleanliness and client service program specific to meetings and events called Hilton EventReady with CleanStay, that is helping groups.
Low-Impact Food and Beverage
Once we start meeting again, fresh, healthy F&B that includes organic items will be important although it may be served differently.
