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Welcome to Technology Revolution, the future of now, where host Bonnie D. Graham asks savvy futurists for their predictions about the tech-driven

trends that are shaping our future right now. Here's your host who will take us into the future

of now. Bonnie D. Graham. Welcome, welcome, welcome. That means I have four guests today. If you're

watching us live streaming on Facebook or LinkedIn, we hope you can see my guests and they'll be introducing themselves in a minute. I have a question to ask my audience out there, are you hungry? Have you been to a restaurant recently? Have you had take up? Have you had drive up? Have you had meals delivered? Have you ordered online and picked it up somewhere curbside? Have you actually been in a restaurant? Now this pandemic looks like it's starting to let up. Well, we have a lot to talk about. Our topic today is the future of dining. Restaurants make menus, take out, delivery, pickup, curbside, AI, cook at home. you add it all in. It's a menu for eating pleasure.

So I have a couple of buzz quotes, and then I'll ask my guest to introduce themselves.

First up, buzz quote from Big Yellow Taxi, Joni Mitchell, 1970.

I love that song.

I don't know if anybody on my panel's old.

It might be one or too old to remember the quote is, don't it always seem to go that you don't know

what you've got till it's gone? Remember, they pave paradise and put in a parking lot. Okay.

Quote number two, buzz quote is from when Harry met Sally, Harry Burns, played by Billy Crystal,

in 1989, one of our favorite films said, I would be proud to partake of your pecan pie.

I thought that was a fun quote for a show about food. And here is a quote, a serious one from

Forbes.com. COVID-19 revealed the everyday activities many people take for granted until they're

no longer available for an option, like eating out a restaurant. More than 70,000 restaurants across the U.S. have permanently closed, and we can shed a tear for that.

Restaurants had to quickly pivot to curbside pickup and delivery and adjust their menus and staffing in hopes of staying afloat to find new creative ways to serve their customers.

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