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Business travellers are a significant component of the hospitality industry and range from the managerial to the operational level of the firms they work for. These different positions come with different contextualised reasons for engaging in eating situations or meals when travelling. Research has begun to map out the activities related to those meals, although the sense-making and organisational aspects are still largely unexplored. Thus, this article aims to elucidate the organisation of business travellers’ meal practices. The study is theoretically framed within Schatzki’s social practice theory and semi-structured interviews were conducted with nine business travellers of different ages, working in different sectors, and at different levels within their firms. Interviews were transcribed verbatim and analysed using thematic analysis. It was found that the meals were organised around, and understood through, two themes; significant social interactions and meaningful material properties, that was related to the teleoaffective, organising, structure of the practice. The interactions described in the first theme were mainly driven by how the interactions were perceived within the group the business traveller represented, as well as interactions between the group and the restaurant staff. Moreover, business travellers could find themselves in the role of acting both as a host and a guest within the same context. In the second theme, the material properties that influenced the understanding, and thus the sensemaking of the meal were focused on the physical environment, such as the interior of the restaurant, the food and drinks, as well as the economic circumstances of eating out. As illustrated through business travellers’ meals, the study mainly contributes to our understanding of the contextuality of meals as contexts and how those are experienced as good meals.