The Rainwater Conference Center in Valdosta, Georgia, welcomed a new executive chef on May 11. Michelle Pessia brings more than 15 years of culinary management experience to the center. 

Jennifer Pullman, a certified dietitian and diabetes educator, and a former bariatric surgery dietitian as well as a GLP-1 patient, shares considerations for meeting and event planners regarding GLP-1 medications and banquets.

Florida food halls that are popular with meetings and incentives groups.

David Ruiz, executive chef of the Greater Kansas City area’s Overland Park Convention Center, has made quite a mark during his first year and a half leading the facility by upgrading the venue’s cuisine quality, spearheading sustainability efforts and giving back by mentoring the next generation of local culinary professionals. 

Mathew J. Bishop has brought some of the South’s best culinary traditions to Pechanga Resort Casino, a West Coast property that lives and breathes big-time onsite catering. 

The Middle East conflict has greatly reduced fertilizer shipping, right before spring crops were to be planted worldwide. Come fall 2026, the result might well be considerably higher prices for food in North America’s hotels, resorts and restaurants.

Six great group-friendly restaurants in new Michelin entrant Charlotte.

Some estimates have the price of mid-quality beef soaring to nearly $10 per pound by late 2026. Here are some ways planners can work around that.

Orlando’s Kitchen, Visit Orlando’s cookbook, is the first destination-wide item of its kind, aimed at telling the region’s story through unique recipes.