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.

How knowing the profit margin for food and beverage can help cut damages when you don’t make your F&B minimums.

Shake up your routine dinner events by using a more mindful approach.

How do your event’s beverage choices stack up when it comes to sugar consumption? We have so many choices to offer attendees beyond good old water, but are we risking their health by doing so?  ...

Accommodating your meeting attendees’ food allergies and food preferences can seem daunting. Here are some quick switches that you and the executive chef can make to create easy meals and snack breaks that avoid common food allergens. (Click here...

Event and meeting planners are always on the lookout for affordable, fresh, and high-impact approaches to their events. One way planners can reinforce event themes and generate excitement without blowing budgets is to leverage hot culinary trends...