Restaurant business models have been in question, even before the pandemic. Change is inevitable, but there isn’t a one-size-fits-all model. From fine dining to fast casual, guests are at the heart of our industry. Understanding the next generation diner and keeping a pulse on industry trends is key for business success. Hospitality experts share who the next generation diner is and what the future of restaurants look like.

The perfect hospitality experience is hard to define. It is a merging of elements that uniquely come together to create the soul of the experience. Hospitality is more than a perfect meal and quality service. Guests want to be emotionally engaged and walk away with a memorable experience. The hospitality industry is full of information on customer preferences and activities, but data alone isn’t enough to deliver a magical personalized experience. Members of the hospitality industry discuss ways to create unique experiences for their guests while staying true to their passion.

During the pandemic, filmmaker Laura Gabbert teamed with trailblazing food writer Ruth Reichl to tell an expansive history behind an ever-more consolidating food industry. The result is the epic Food and Country documentary which premiered at the 2023 Sundance Film Festival. The film covers a rich cultural spectrum, from fine dining rooms to farmlands, discovering passionate, inspirational change-makers along the way. Members of the documentary share their stories.
Exclusive showing of the documentary after dinner on Monday evening.

To achieve a sustainable future for the food industry we must change the way in which we produce and handle food – from farm to table. As an industry, it is imperative that we adapt practices to reduce food waste, cut greenhouse gas emissions and ensure that agricultural land is used as sustainably as possible. Now is the time to explore where our food comes from, how it is grown and how tending the land the right way improves the health of the soil, the food we consume and the planet. Regenerative farmers and restaurateurs who are embracing the farm-to-table concept share the benefits and challenges of achieving a sustainable future for the food industry.

The dilemma of remaining relevant plagues nearly every profession, but none more than that of a chef. Kitchens today have changed dramatically over the past decade or so from the integrity of the food supply to the culture within the restaurant. Guests are looking for unique experiences while asking for more transparency regarding where food comes from and have become more vocal on their dietary requirements. Innovators share how they have reinvented and regenerated who they are.