Dining trends have evolved, but at a slower pace until the pandemic. The industry finds itself in a new era of foodservice and hospitality adapting to new demands and challenges. Technology has facilitated these changes at hyper speed and introduced new business models. We are thrilled to have TJ Delle Donne - Assistant Dean, College of Food Innovation and Technology Johnson & Wales University; Michael Whiteman – President Baum & Whiteman International; and Daniel Green – Chef and Author to share their perspective.