MeetGreen recently organized two conferences that showcased three of the most prominent strategies to increase F&B sustainability: food waste reduction, cutting back on serving meat and "upcycling" (recycling) food.
Nicholas F. Schultz and the culinary staff at DoubleTree by Hilton Cedar Rapids Convention Complex are turning heads in the heartland with a vegetable-forward philosophy.
From the creative meals served by Levy Restaurants at the Wisconsin Center to food halls with diverse vendors, historic brew houses and fine dining at hotel restaurants, we’ve rounded up a few of the many F&B options in Milwaukee.
Louisiana is well-known for its food—and for good reason. From must-try restaurants to unique cooking classes, we break down memorable dining experiences for groups.
Brent Hines, who grew up on an exotic game ranch in Chico, Texas, is excited to bring chef-driven recipes to a convention center—and to help usher in a new catering kitchen that’s part of the venue’s planned $450 million expansion.
Successive generations of women chef-restaurateurs are expanding the dimensions of Boston’s culinary scene, which can be enjoyed by meeting groups today.
If it’s fresh, chefs in the Sunshine State will find it. On the menu throughout Florida, a host of chefs are purveyors of local, fresh and farmed ingredients to create incredibly unique and delectable dishes for meetings groups.
Javier Garcia Cerrillo, executive chef of Mexico’s Thompson Zihuatanejo, leverages the comforting and complex qualities of fire and smoke for group cooking classes and the menu at the resort’s Ceniza restaurant.
When groups come to Milwaukee, they’ll find that there’s plenty of variety for getting together over a good meal, from a known Bucks hangout in the Deer District to a French bistro overlooking Lake Michigan.
