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.

Forget delivering plates to a table. When organizers put participants in charge of part of the meal, the experience feels more educational, fun, and memorable.

As attendees’ food requirements multiply, a new IACC guide aims to help event planners and venues.

Event planners are used to the pressure of having to produce a dining experience that is new and innovative but costs the same, or even less, than previous years. Here are tips to help with that.

F&B has gone far beyond offering a vegetarian option. With more than 20 years in the catering business, Purple Sage’s Chris Loh shares her top tips for event planners.