F&B

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.

But are they caring for guests to the detriment of themselves?

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.