The widespread use  of GLP-1 drugs such as Ozempic and Wegovy for weight loss has thrown a twist into meeting menus. But this change is not as radical as one might assume.

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. 

Behind the vines that make Napa Valley and Sonoma County well-known in the world of wine exist fine dining experiences for groups that showcase the true bounty of these California regions.

Here are three trends that are reinventing how hotels and resorts are designing and delivering high-end dining experiences that satisfy all attendee cravings, and examples of properties already hitting all the marks.

Reflecting on “the greatest job opportunity ever,” Texas food critic icon Patricia Sharpe dishes on her era-defining career with Meetings Today Senior Contributor Jeff Heilman.

John Haywood, chef for Elior North America’s Landmark Experiences and Design Cuisine, is right at home producing spectacular F&B programs for high-profile events such as the Presidential Inaugural and Super Bowl. See how Landmark Experiences did it

How to experience Wisconsin's dynamic food scene that's making national waves during meetings and events.

A list of eight common allergens that are often found in group dining settings.