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?

The toolkit provides messaging, materials, and alternatives for event organizers who “have been caught in the crosshairs” of travel bans and boycotts.

The French capital is once again the world’s No. 1 city for international association meetings, with 2017’s opening of the Paris Convention Centre helping fuel the events surge.

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.

Icelandair’s Buddy Hotline service connects its passengers with local “experts” (i.e., its employees) who provide inside advice on best spot to take a soak in Iceland’s geothermal waters or tuck in for a great meal in Reykjavik. Could the airline’s buddy model work for events?

Pacific World Hong Kong’s Dwirt Ang shares his view on how this cluster of cities will create opportunities for multi-destination events.

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.

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?

Six CVBs discuss how their cities’ new knowledge economies have transformed how groups experience them.