Food and Beverage

Where Opportunities for Authentic Culinary Experiences Abound By Ron Bernthal

For corporate meeting planners these days, food is not only essential to creating an entertaining and engaging experience for a private dinner for 50 or an incentive party for 500, but often a destination will be chosen because of its reputation as a foodie city.

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Creative Cuisine for Cutting-Edge Events By Sophia Bennett

Environmental sustainability, personalization and experiential learning are influencing F&B trends for 2017.

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The Foodie ExperienceJanuary 1, 2017
For Sophisticated Attendees, Creativity in Cuisine and Presentation Is Everything By Christine Loomis

One of the biggest trends in F&B these days is not actually about the food. It’s about how the food is presented and displayed.

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Creative, Customized Menus Keep Attendees Coming Back for More By Karen Brost

Planners, chefs and other F&B professionals are helping make sure that attendees can take their love of food to a whole new level.

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Chefs, restaurateurs and hoteliers are providing F&B experiences that are less formal yet high in quality and more interactive.

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The Fastest Way to an Attendee's Heart By John Buchanan

Sophisticated tastes drive the trend to provide cutting-edge culinary experiences at meeting hotels.

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The Main Ingredient Is Engagement By Karen Brost

A meaningful, shared dining experience can have a significant impact on an attendee’s satisfaction with the overall meeting program.

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Planners Must Balance Food Trends and Tastes Along With Dietary, and Budgetary, Restrictions By Stella Johnson

A great food experience can be the best binding ingredient for attendees who are meeting face-to-face, and can be one of the best memory-makers.

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Enriching the Meeting Experience With Taste and Style By John Buchanan

After a half-century of relative predictability, with “rubber chicken” becoming a clichéd reference to the typical food and beverage served at many meetings and conventions, the fare being delivered to attendees has undergone a transformational upgrade. Rubber chicken and traditional buffet lines have been supplanted by fresher foods and more creative choices, notes Karla Spaeth, […]

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