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Tag: Food & Beverage
The combination of food abundance and food problems increases the need for creative spirits now more than ever.
Marije Vogelzang designs food & beverage experiences from the verb “to eat,” tapping into the origin and cultural meanings of different types of food.
The farm-to-table movement is blossoming in Miami Beach, thanks to the talents of Venoy Rogers, executive chef at the Essentia Restaurant + Lounge in The Palms Hotel & Spa.
An LED chandelier in the main dining room features multi-colored lights that move to the beat of the house music using computer systems designed by a lighting engineer.
Prevue asked Sherri Lindenberg, VP Marketing FICP for her thoughts on value programs and events. Q: How can planners use F&B in innovative ways to...