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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.
Flights of Fancy
Could a trip via zeppelin (a.k.a. dirigible) be in your future? Maybe, say two U.K. experts who share their view of how — with sustainability ever more crucial — we may travel internationally by 2050. Read more at The Conversation.
All Eyes on the Grazing Table
Event planners, according to sheknows.com, are jumping on the bandwagon of ‘camera eats first’ food, boosting the popularity of visually driven F&B displays like grazing tables. Here are ideas for incorporating this trend in your F&B offerings.
Ghost Kitchens?
As more people order in, food-delivery apps are reshaping the U.S. restaurant industry. One way: The rise of the ‘virtual’ restaurant. Read more at The New York Times.
In Mallorca, a Hotel for Women Only
After research told Som Hotels that customers liked the idea of a women-only hotel, the company took action, opening Som Dona in Porto Cristo. Lonelyplanet.com has the story.