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.
What Are the Food Trends So Far This Year?
Using data from more than half a million orders, Grubhub shares its mid-year State of the Plate report. Vending Times offers key takeaways — including the continued rise of plant-based foods — and shares forecasts for what we’ll be eating the rest of the year, like truffle Parmesan fries.
Millennials Love Their Mocktails
With millennials and Gen Z embracing wellness and eschewing hangovers, liquor companies and other organizations are taking note with more sober events and non-alcoholic drinks. Read more at The Washington Post.
On-Demand Delivery Taking off in Airports
Forbes reports on how a handful of app-powered delivery services are bringing food, drinks — and even neck pillows — straight to your departure gate.
Justifying Hotel Resort Fees With Free Bang Trims
CNBC takes a look at how offbeat perks — like free blowouts, bang trims, and cuddle time with chickens — are helping hotels stand out from the pack and even justify resort or convenience fees.