Category Archives: Food & Beverage

Menu Planning? Proceed with Caution

For decades, industry surveys have shown that the quality of food and beverage at events is one of the top elements that drive attendee satisfaction. Most planners glean this simply from the reactions they observe and the comments they hear from attendees during each event’s meals and refreshment breaks.

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Cocktails with a Sweet and Sour Surprise

Apples, grapes, rice, malt, sugarcane, even coconut—vinegar can be made from just about any food that contains natural sugars. People have been making and using vinegars in ferments, cooking and salad dressings for more than 10,000 years. Here’s our roundup of sweet and sour cocktails.

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Where You Should Be Eating This Spring

The weather is warming up and so is the restaurant scene. OpenTable recently came out with a list of the 100 best restaurants in America for a big night out. Covering all corners of the country and everything in between, you can be sure to find a place within distance of your next meeting location.

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The Future of 3-D Food Printing Is Now

Have you heard of 3D-printed food? Lynette Kucsma has more than heard of it. As cofounder and chief marketing officer of Natural Machines, she saw that chefs wanted to create ever-more intricate platings. “3D food printing was the best way to solve that problem,” she says.

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6 Spring F&B Trends to Jump On

Spring is officially here, and with it come food and beverage trends for meeting breaks that will be popping up all over. Here are our best bets on trends you’ll be seeing at a grand ballroom near you this season.

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Get InsPIred to Take A Slice Out of Pi Day

Bring your ap-PIE-tite to meetings today! It’s March 14 (3/14), which means it’s Pi Day, the annual celebration of the mathematical constant 3.14. People all over the country mark this occasion by digging into pies… or at least that’s their excuse for indulging in this scrumptious treat.

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The Buzz on Bees

The survival of the food chain depends, directly or indirectly, on those busy little pollinators. Did you know the U.S. Department of Agriculture estimates one mouthful in three in our diet depends on them? Yet the vitality of hives continues to be threatened by the phenomenon known as colony collapse disorder, which causes bee populations to plummet.

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Winter Olympic Eats Delight and Inspire

Culinary planners at the 2018 Winter Olympic Games are not keeping it safe—in a good way. Early reports show they are exceeding expectations when it comes to the cuisine offered to nearly 8,000 Olympic and Paralympic athletes and officials in PyeongChang.

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5 Hotels Serving Mighty Meat

Vegans and vegetarians, kindly avert your glance. Even as meeting attendees clamor for ever-more healthy dining and chefs find new ways to deliver huge flavor with plant-based creations, counterpoint is inevitable. It’s a yin and yang thing—so here are five hotels delivering mighty meat.

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