Resonance Consultancy mines online data to give National Geographic Traveler’s ’21 Best Food Cities’ index some real bite.

A growing number of consumers want to fill their glasses with something other than alcohol. That category is attracting enough attention that it’s earned its own name: sober curious. Are you making sure that you can slake their thirst at your own events?

New research indicates that sharing plates leads to better negotiations and improved teamwork. Here’s how changing up your meal format could result in better outcomes at workshops and team-building activities.

What will your attendees want to see on the menu soon? Recent Wall Street activity offers a good clue.

The James Beard Foundation on May 6 presented what is considered to be the most prestigious awards in American cuisine during an event in Chicago. What can the winning choices tell us about event F&B?

From drinks in a bag to carrot cocktail stirs, “everybody is looking for that wow factor, for that Instagrammable cocktail,” chef and mixologist Kathy Casey tells Convene. And that includes your attendees. Here’s how to create magic in a glass.

This one rule of thumb makes special food requests less awkward for attendees at seated meal events.

Seattle-based chef, mixologist, and entrepreneur Kathy Casey said efficiency at bars is key to providing guests with a better overall experience at your next reception or meal event.

Doughnut wall? No. ‘Sweatworking?’ Yes, says Tourism Vancouver’s Rachael Riggs, who helped organize the Health and Wellness Forum in Chicago, devoted to helping planners create healthier events.

Here’s how event professionals are creating memorable attendee experiences without busting their budgets.

Community culinary education programs help participants secure jobs and housing — and offer event organizers ways to support their efforts.

Culinary program for the unsheltered teaches students kitchen — and life — skills.