FUNDAMENTALS AND FUTURE IN TOURIST INDUSTRY

  Hi myself from 2042!   I’m everything what I expected to become. I’m doing the things I like, and focusing on those subjects. I have restaurant in three different locations one in Helsinki, one in Saaremaa and one in Tallinn. They all became susstainable because of my intention to make them. Food is local, collected from farmers around Scandinavia and Europe. Being local doesn’t mean anymore your domestic distribution, it’s food products which can be sent to you same day fresh from maximum 1000 kilometres. I view them through with video call from my restaurant and placing orders through that way.   Thank god, customer service are not made by robots at this time. It was close but throughout development of electronics and AI, we understood as a race that it’s not neccesery to have those mechanical service helpers in restaurant industry. Because as we know this we are selling feelings from person to person. In general technology is made for helping susstainability goals ...