F&B is a critical component to any meeting. Food and drink provide nourishment to maintain stamina, allow planners to provide a sense of place for attendees and bring people together in a universal way by sharing a meal.
Ravish: Lucky ’25!
Senior Editor Gary Diedrichs looked at how bars, hotels and restaurants around the world auspiciously welcome the new year with a tantalizing array of lucky dishes and drinks.
Essential F&B: Beyond the Ick Factor
In a clever take, Diedrichs argues for not ignoring often-disliked food items—such as sardines and oysters—on meeting menus. Why? They are nutritional powerhouses, and they serve up sustainability for your event.
Essential F&B: Culinary Afterthoughts
This column provides professional guidance on planning menus to ensure everyone feels included. Check it out to learn how to handle any and all dining requests expertly.
Accidental Planner: Master the BEO
Smart Meetings spoke with Jim Ziereis, executive director of hotel sales at Borgata Hotel Casino & Spa, to get expert insights on keeping the Banquet Event Order under control and under budget.
Mind Matters: Sober Trends, Smaller Tabs
Guest author David T. Stevens makes the pitch that declining interest in consuming alcohol is beneficial to events—for budgets, safety and wellness.
