F&B

A conversation with the well-seasoned chef at Nashville's busy convention center

Food and beverage at events continues to evolve toward healthier options, with an intense focus on veggie-centric dishes, local and regional specialties, and interactive dining formats.

Benchmark Hospitality's VP of F&B discusses the tasteful uses of insects in meals and snacks.

With F&B spending by groups up noticeably, planners could use some creativity to get more bang for their buck.

Attendees at the Financial and Insurance Conference Professionals Annual Conference brainstormed these smart ideas for making the most of their meeting and incentive budgets.

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.