Food and beverage at events continues to evolve toward healthier options, with an intense focus on veggie-centric dishes, local and regional specialties, and interactive dining formats.

Benchmark Hospitality's VP of F&B discusses the tasteful uses of insects in meals and snacks.

With F&B spending by groups up noticeably, planners could use some creativity to get more bang for their buck.

But are they caring for guests to the detriment of themselves?

The Special Event and Catersource will run concurrently starting in March 2020.

IACC dietary booklet for meetings addresses the needs of both attendees and planners.

Attendees at the Financial and Insurance Conference Professionals Annual Conference brainstormed these smart ideas for making the most of their meeting budgets.

Private-dining expert Amira Gertz brings a foodie focus to The Meeting Planner Podcast

What Brian Stapleton, a chef and Aramark’s F&B expert, wants planners to know about feeding attendees.

A PCMA panel talks food & beverage issues for 2018 and shares six tips for managing costs.