F&B

Private-dining expert Amira Gertz brings a foodie focus to The Meeting Planner Podcast

What Brian Stapleton, a chef and Aramark’s F&B expert, wants planners to know about feeding attendees.

A PCMA panel talks food & beverage issues for 2018 and shares six tips for managing costs.

This Texas convention hub is only the second U.S. city to be recognized by UNESCO for its creative gastronomy.

Chef Thais Rodriguez was tapped by Marriott International to bring her vision of culture-to-table cuisine to Marriott properties worldwide.

Q&A with Chef Nicholas Calias, from Boston’s Colonnade Hotel: “If we can’t make banquet food as good as restaurant food, it doesn’t go on the menu.”