What’s the best way to give attendees a taste of local cuisine while they’re attending sessions in a hotel or convention center? Here’s how one planner made the F&B breaks all about only-in-Portland treats, retailers, and surprise guests.

A Chinese company that provides cleaning services for many of the guest accommodations for Wuhan is planning to implant microchips in bed sheets, towels, and quilts that will let guests know when they were last laundered.

What food trends and stories should event planners have on their radar? Convene provides a weekly roundup of what’s making news in the F&B and business travel worlds.

Roughly 7.5 million business event attendees flocked to Orlando in 2018, proving the destination has a lot to offer groups.

Pride Month shined a light on those corners of the world that still have a ways to go when it comes to welcoming LGBTQ travelers — something that event organizers need to keep in mind when selecting host destinations.

Sights — and sounds — from Accor Hotels’ Global Meeting Exchange in Switzerland included jazz, wine-tasting, and even a palace.

ReFED, a nonprofit focused on eliminating food waste in the U.S., has created a list of 27 cost-effective, scalable solutions, some of which address the biggest problems faced by meeting planners.

For those attendees not yet ready to make the leap to plant-based everything, blended burgers offer a transition — and a more sustainable option for group functions.

Not surprisingly, you’ll find it in a destination that makes being green a top priority for both residents and events.

The boutique hotel chain took a novel approach to attracting summer guests with its innovative Hall Pass program: a $400 price tag for up to 30 stays.