When it comes to trendspotting, there seems to be a number of definite common threads seen across North America and Europe in regards to conference

Francisco Jose Jimenez, general manager of the Dolce Sitges Conference Center in Barcelona, has seen a number of compelling recent trends at his

Remember when the typical conference program consisted of one session after another, with a single speaker statically addressing a mass of attendees

Spanning parts of coastal South Carolina and Georgia, the Lowcountry is distinctive for its historic coastal cities—including Savannah and

Between the Gulf and the Atlantic, the southern realms of the U.S. boast an enviable number of beautiful beaches, not to mention the climes that are

Set in the midst of San Diego’s Gaslamp Quarter—the historic “Gaslamp” sign is right out the lobby door—is the

Upskilling at its best. The Concourse Hotel at LAX, which will soon be the Hyatt

California Hilton San Francisco Union Square completed its $

There’s a reason that Orlando is consistently ranked as one of the top meeting destinations in the U.S.—its overall mix of modern event

The Bar, tucked inside Charleston’s The Spectator Hotel takes guests back to the

Florida The Hyatt House Naples/Fifth Avenue opened with 183 guest rooms. The new

Entertainment, games, adventure and interactivity all inside a restaurant is the latest food and beverage venue in Vienna. The seventh location

Austria Austria’s first Hilton Garden Inn opened in the Wienerberg district of Vienna. The

The Renaissance Providence Downtown Hotel launched the Navigator Discovery Video

Massachusetts The Liberty, a Luxury Collection Hotel, Boston completed

The W Minneapolis-the Foshay, named after Wilbur Foshay, who developed Minnesota’s

Illinois The Renaissance Chicago Downtown Hotel completed its $32 million

They eat right, exercise and get quality sleep while at home. Is it any wonder why participants are asking for the same considerations when traveling

Ingredients Wet mix: 1 gallon mayonnaise 1 cup parsley flakes 1 cup old bay seasoning 3 tbsp. lemon juice 2 ½ ounces

Chef Adam Williams, the recently appointed executive chef at Baltimore’s