I think that were in for some good and some scary surprise. I think that meetings will continue to pick up, although I think in some segments I think

I think that were in for some good and some scary surprise. I think that meetings will continue to pick up, although I think in some segments I think

FOR IMMEDIATE RELEASEBella NovitchMarketing Coordinator, Meetings TodayBella.

Orange County, California, provides that quintessential SoCal experience that is a surefire attendee draw, from inland standouts

Like many meetings destinations in the U.S., the Rhode Island

When incorporating traditional sports venues into a meeting or event program, images of expansive grassy fields might come to mind.You’ll find

South Carolina is as golf friendly as it is meetings friendly. In a field of newer teambuilding activities that includes everything from escape rooms

Shangri-La Hotel, Suzhou Yuanqu debuted in

The 150-room Sheraton Tarrytown Hotel

ArizonaParadise Valley’s Sanctuary Camelback Mountain Resort & Spa

In Huntsville, Alabama, we’ve got space for your next meeting. And just because we’re staying six feet apart, that doesn’t faze a city that closed

Meetings Today's Taylor Smith sat down with Hyatt's Trina Camacho-London, vice president of group sales, and Christina Gambini, vice president of

Neighbors Omaha, Nebraska, and Council Bluffs, Iowa, home to CenturyLink Center Omaha and Mid-America Center, as well as a great variety of group-

In today’s busy world, meeting planners have a unique opportunity to develop programs and experiences that will not only encourage

Meetings industry veteran Christine “Shimo” Shimasaki, of Simpleview's 2Synergize, is privy to booking pace data from hundreds of DMOs. Here's her

PHILADELPHIAThe Sheraton

With vaccinations in arms throughout the world, businesses and organizations are starting the process of at least contemplating a

Remote and hybrid work is the new normal, virtual desktops and online connections are suddenly standard, and flexibility in scheduling, working

While many may think all culinary arguments in New Mexico begin and end with “red or green”—as in one’s preferred chile