Better water, torched scallops, artisanal salts, and eight more ideas for creative and delicious meeting F&B
A culinary trendologist translates today’s hottest F&B trends to the meeting and event scene.
Chef Thais Rodriguez was tapped by Marriott International to bring her vision of culture-to-table cuisine to Marriott properties worldwide.
Here are some of the hottest food and beverage ideas from the 2017 edition of event mastermind Michael Cerbelli’s The Hot List.
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.”
Sometimes a picture is worth 1,000 words—especially when it's of eggs at a breakfast buffet.
While it may seem far-fetched to think pot-smoking attendees could be a legal concern, industry attorney Joshua Grimes says it’s better to be safe than sorry.
Try these options to re-energize your attendees during breaks without resorting to cookies and coffee.
Coming soon to a ballroom near you: a hyper-personalized F&B wave that some are predicting we'll be seeing in the next decade or two.