Twists on classic cocktails with ingredients like pickling brine and roasted grapes, dishes with South American- and Mediterranean-inspired flavors

Bonnie Wallsh presents six common F&B principles that planners should follow.<!--{cke_protected}{C}%3C!%2D%2Dcke_bookmark_194E%2D%2D%

Bonnie Wallsh presents six common F&B principles that planners should follow. <!--{C}%3C!%2D%2Dcke_bookmark_194E%2D%2D%3E--&amp

Meetings in a Minute

HSMAI's Meetings Insights

Join Meetings Today and Mary Cline, regional director of catering sales for Wolfgang Puck Catering, for this free one-hour webinar that will show you

As budgets tighten in 2009, meeting planners are faced with balancing a lower spend with the need to maintain quality, especially when it comes to

Tracy Stuckrath of thrive meetings&events explains the need

Tracy Stuckrath of thrive meetings&events explains the need

ATLANTAThe Georgia World Congress Center Authority (GWCCA) officially unveiled Social Table

Cocktails with a culinary twist, the “nose to tail” movement, South American and Mediterranean-influenced cuisine, and reimagined

At first it may seem a bit ironic that such a lavish menu of F&B opportunities was to be had in a place where the signature attraction is the

We want healthy, fresh and wholesome food and beverage options without sacrificing creativity and diversity in menu and most importantly, taste.

When your attendees think of Illinois dining, their minds will likely wander to deep-dish pizza, Chicago-style hot dogs and Italian beef. However,

Much like the way to the heart of our loved ones is sometimes through their bellies, one of the ways to the heart of a destination is through its

NEW YORK CITYConsultants Baum+Whiteman say that concepts of luxury thread through top dining trends: tasting menus running $1,000 for two, haute