National Restaurant Association predicts 2012 menu trends

Hotel dining doesn’t have to be a stuffy affair

Wisconsin's farm-fresh foods offer the perfect ingredients for group success.

Most business travelers struggle with maintaining healthy habits

Overcomes challenges in serving 2,000 meals a day

New England F&B experiences dish out regional tastes with style

From ‘gentleman farmers’ to global wining

The growing sophistication of travelers means the meetings menu is changing