Caesars Entertainment’s Michele Polci dishes on the event catering trends she is loving — and those that she could do without.

A hydroponic farm at the Greater Columbus Convention Center will grow nearly 5,000 pounds of produce this year.

Redefining luxury travel and increasing emotional connections with guests are trends to look out for, according to A.J. Singh, Ph.D., professor at Michigan State University’s School of Hospitality Business.

Traveler safety and security; growth in travel for employee recruitment; and localizing programs to specific regions are on American Express Meetings & Events SVP Issa Jouaneh’s mind.

The old idea of never mixing business and pleasure is lost at the Anaheim Campus, where work, play, and collaboration go hand-in-hand.

The Skift Global Forum touched on a range of challenges associated with global travel — and by extension business events.

Hundreds of female chefs and restaurateurs converged in Calgary in September for the Women Chefs & Restaurateurs Education Conference.

According to three of the busiest convention centers in North America and their loyal clients, it comes down to the comfort of familiarity mixed with the ability to grow together.

A progressive dinner format has all the ingredients that attendees now expect: a great meal, the opportunity to make connections, and the element of surprise.