There are two types of flyers, The Atlantic reports: those who get to the airport early and those who make a mad dash to the gate. Convene’s editors share their approaches. What type of flyer are you?

Oversized steamer trunks retrofitted as pop-up bars offer planners a chance to unpack craft drinks — and turn back time — at their events.

Four event professionals share how to put attendees who keep kosher or halal at ease, seamlessly meeting their dietary requirements without making them feel singled out.

JetBlue For Good, an event recognizing crew members who had completed 150-plus hours of volunteer service in the past year, christened the new TWA Hotel. Convene touched down for a look around.

Four of the nation’s leading tourism groups unite to raise Denmark’s profile on the global meetings map.

At Pronghorn Resort in Bend, Oregon, special-event venue options include group meals served in a lava tube, formed by ancient volcanoes.

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.

More business events are taking place in New Zealand, which has seen a 33 percent increase in conferences it has hosted since 2013. And two new conference venues opening next year should further boost numbers.

With more attendees ‘tuned in’ to ethical and environmental food standards, planners and venues are stepping up sustainability efforts. Here’s how.

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.

You may not want to check in to the fast food chain’s new pop-up hotel, but you will want to check out some of the ways the company is bringing the concept to market.