Current Issue
January/February 2026
Dining is an experience and it's important that everyone feels included. From food restrictions to cultural limitations, we speak to several chefs who are changing the landscape of event dining. We also delve into the status of DEI in the industry, tips to leverage AI to create better events, how to prevent burnout and contract tips you won't want to miss. Happy reading.
Features
February 17, 2026
Food and BeverageThe New Rules of Inclusive Event Dining
From allergies to cultural diets, chefs across the country share how thoughtful planning transforms attendee experience. The goal of any chef is to curate an experience that leaves attendees delighted…
February 12, 2026
StrategyDoubling Down on DEI
DEI advocates see a path forward that supports real human connection On the closing night of the annual National Coalition of Black Meeting Professionals (NCBMP), James Jessie, chief sales officer…
In Every Issue
February 19, 2026
CareerSmart Reads: When Big Ideas Need a Bigger Voice
Judi Holler’s Holler at Your Dreams is a timely reminder for meeting planners that courage, creativity and action go hand in hand If you’ve ever wrestled with self-doubt, second-guessed a…
February 6, 2026
Bling Your MeetingsThe List: Worth the Trip
Some rewards stand out not only because of where guests stay, but because of what they get to do. These incentive experiences trade generic luxury for access, storytelling and moments…
February 7, 2026
TrendsWhat Meeting Planners Need to Know About Event Attendees in 2026
After talking to more than a million people across 180 countries, we have statistically accurate data on what actually motivates human beings, including event attendees. And it turns out it…
Past Issues
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