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Il volume classifica le Dinner Experience in diverse tipologie: 1) Show Cooking, 2) Sensorial Dinner, 3) Immersive Dinner, 4) Location Dinner, 5) Narrative Dinner, 6) Dinner Show, 7) Art Dinner, 8) School Dinner, 9) Wellness Dinner e 10) Sustainable Dinner, trattando anche concetti essenziali come la Gastrofisica e l'Atmosfera, aspetti fondamentali per le esperienze enogastronomiche. Inoltre, viene presentato il Marchio di Qualità Esperienziale. Per ciascuno dei principi esperienziali, considerati indicatori chiave di un'esperienza - Multisensorialità, Approccio Culturale, Unicità, Relazionalità, Partecipazione Diretta, Apprendimento Esperienziale, Tematicità, Estetica, Intrattenimento e Immersione - viene descritta la loro applicabilità alle offerte enogastronomiche, fornendo centinaia di esempi pratici e casi di studio. Infine, il libro esplora come l'evoluzione del settore enogastronomico verso una prospettiva esperienziale metta in luce la crescente necessità di nuove figure professionali specializzate nella Dinner Experience, oltre alla specializzazione di ruoli storici nel campo dell'enogastronomia
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