Food & Beverage

The way that we think about food and beverage has changed everywhere — including in the meetings world. Here’s how to manage everything from menu planning to cutting costs, along with creative and useful ideas from chefs, mixologists and events industry professionals.

Amenities We Like: Omni Frisco Calls an Edible With Football-Themed Treats

The pleasure of finding a little something waiting for me in a hotel room never gets old. But the amenity delivered to my room at the Omni Frisco in Frisco, Texas, kicked the experience up a few notches. Deliciously fun, it also cleverly managed to tell a story about the property.

BY Barbara Palmer December 17, 2018

What Will Personalized Nutrition Plans Mean for Group F&B?

As genomics and artificial intelligence help consumers make smarter choices for their stomachs at home, they may expect to find menus at meetings tailored to individual biological needs, too.

BY David McMillin December 13, 2018

Tasty Team-building: Using F&B to Bring Attendees Closer Together

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.

BY David McMillin December 7, 2018

Coping With Dietary Requirements

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

December 3, 2018

How to Stretch Your F&B Budget Without Skimping on Quality

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.

December 3, 2018

For $14,500, Sri Lanka Resort Serves This Dessert — with Jewel

If you’re traveling to Sri Lanka and want a dessert with a little sparkle, we have just the treat from the Fortress Resort and Spa . But it may be too rich for the average sweet tooth.

BY Curt Wagner November 20, 2018

Food & Beverage Tips for Event Planners

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.

November 5, 2018

3 Ideas for Economical, Food-Related Centerpieces

Instead of pricier floral arrangements, why not try a few food-related options?

BY Convene Editors October 1, 2018

Kuala Lumpur Convention Centre Chef Goes Glocal for Worldchefs Dinner

How do you impress the world’s top chefs with the menu at a gala dinner? The Kuala Lumpur Convention Centre chef decided to go all in with Malaysian cuisine. 

BY Corin Hirsch September 17, 2018

How One Conference Went Meatless

Last year for the first time, the Association for the Advancement of Sustainability in Higher Education offered only vegetarian meals at its annual conference — matching its menus to its mission.

BY David McMillin August 1, 2018

Spokane Convention Center Caters to Rise In Dietary Preferences

It takes one to know one: Here’s how a vegetarian brought a new way of thinking about dietary requests to the Spokane Convention Center.

BY Sarah Beauchamp July 24, 2018