Food & Beverage

Natural sweeteners are a simple replacement for refined white sugar that can be used in recipes and sweets, if you work with the chef ahead of time to do so. In her book Feel Good, Look Good for Life, Angela Gaffney, who just spoke at Prevue's Meet Well Summit, outlines the 5 most common ones:

These 5 foodie trends bring sustainability into the forefront and use the latest tech to delight diners.

While meeting planners need to keep up with the times, banquet chefs have your back. Here are six insider F&B tips from banquet chefs across the continent.

These holiday-themed cocktails provide a bit of inspiration for meeting planners looking to shake up their events this year.

Kimpton Hotels & Restaurants’ announces its fifth annual list of food and beverage trend predictions for 2019.

Tracy Stuckrath, president & chief connecting officer of thrive! meetings & events, discusses Benchmark’s 2019 F&B trends report.

A burgeoning gin craze will give meeting planners even more reason to craft mocktails for those attendees who want the flavor of gin, minus the booze.

Growing food in labs and robots flipping burgers are just the beginning innovations that will shape the food and beverage available at future meetings.

We spoke with Michele Polci at Caesars Entertainment about how her team meets the growing expectation for experiential culinary in meetings and incentives.

Now halfway into 2018, it’s easier to see what food trends are really taking shape this summer and making an impact on the F&B industry.

Here are five important tips on how to prepare F&B menus for attendees with food allergies.

Allergens can lurk in the most unsuspecting places.  Avoid these foods if you have attendees with food allergies. During MeetWell in Las Vegas, Prevue's joint conference with the Incentive Research Foundation on integrating wellness into...

As attendees shift their attitude toward what they eat, planners take a fresh approach to F&B. Here are 5 top foodie trends for 2018 meetings.

You better believe that this new, influential generation of consumers is changing our snack choices, especially at meetings.