“The Pleasure Principle” is the name of a Janet Jackson song from 1986, and it’s also the title of the 2015 Trends Report from Andrew Freeman & Co., the hospitality marketing and public relations agency that each November...
It's not your imagination—the number of people with food allergies in the U.S. has in fact been growing. According to a 2013 study by the Centers for Disease Control and Prevention, food allergies among children increased approximately 50 percent...
Quoting legendary chef James Beard, meeting professional Tracy Stuckrath, CSEP, CMM, CHC, sums up her passion for creating food-and-beverage events: “Food is our common ground, our universal experience.” And, continues the president...
The Radisson Blu hotel chain is rolling out a new group package, Experience Meetings, which focuses on innovations in food and beverage, the spatial environment, and technology.
“With this program, professionals can tailor their meeting ex...
The good chefs at Benchmark Hospitality International’s 39 hotels, resorts, and restaurantshave cooked up some foodie trends for 2013. Fresh, seasonal, and locally sourced foods are still de rigueur, but now we can add to the mix:
1. Chefs are t...
I know that appearances are important when it comes to food and beverage—who wouldn't prefer a nicely plated meal over stuff slopped into a bowl?—but I had no idea things like the weight of cutlery could make a difference in how things taste...
We're talking street food, mood food, and more tips to inspire new nibbles, courtesy of Frank Fraser, the head of catering at meeting and event hotspot Mandalay Bay in Las Vegas:
Street Food: Create vendor stations serving Asian noodle bowl...
