The objective of the GASTRONOMIC SERVICES AND PRODUCTS DESIGN talk is to understand from the hand of 3 professionals, women, how they are designing the services of tomorrow. Or at least, what is being taken into account for its design. The objective is NOT to focus on the services generated by COVID19, but to go a little further by sharing how it is being designed for the future or what aspects are taken into account in 3 so different industries. Some of these aspects (although similar) may be: – Experience economy.- How we go from commodity to experience.- Value generation.