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Once we start meeting again, fresh, healthy F&B that includes organic items will be important although it may be served differently.
Today, as the axis of the food & beverage world has shifted due to the COVID-19 pandemic, safety and cleanliness have taken center stage.
Quebec City’s culinary magic springs from a warm embrace of its historic attributes.
Catering workers represented by UNITE HERE have authorized an airline strike in major airline hubs across the country.
The 145th Kentucky Derby menu will be served to more than 22,000 guests in premium racetrack dining areas—and at more than a few derby parties, too.
This year, Four Seasons Hotels and Resorts garnered a record 25 stars at 17 restaurants worldwide.
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:
In Birmingham, groups can experience what is arguably one of the most outstanding dinners and pastries in America, if two new James Beard Foundation awards give any indication.
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.
Groups can sample Macau’s Chinese-Portuguese heritage bite for bite across Sands Resorts Macao’s five resorts.
Major hotel chefs across the nation are experimenting with cannabis-infused cuisine and cocktails, even at popular meetings hotels.
Whether cooking classes in Aruba or historic bites in Puerto Rico, immersive cultural culinary experiences abound in the Caribbean.
Arlington's tradition for offbeat bites has ushered in a pretty unique stadium food scene in and outside of the ballpark.
Growing food in labs and robots flipping burgers are just the beginning innovations that will shape the food and beverage available at future meetings.