FoodService Director is working to track the unprecedented impacts of COVID-19 on the foodservice industry. See below for the latest updates, and to connect with other operators during this time, join the private Facebook group Coronavirus in the Food & Beverage Industry.


The state of healthcare foodservice: Remaking the menu

New styles of service took hold during the pandemic, and dining teams rose to the challenge.


How culinary schools are adapting for a post-pandemic world

While much of the curriculum is staying the course, schools are introducing new skills and trainings to meet changing demands.

As the pandemic wiped out communal dining on campus, foodservice teams were quick to pivot. But as dining in resumes, what comes next?

Nor do they need to stay six feet from others, according to the updated safety guidelines.

The dining team’s fleet of golf carts transports around 400 food orders daily.

A streamlined inventory, new value meals and more are the result of a fresh mindset among the health system’s dining team.

With mass vaccination programs underway, operators still face pandemic-related challenges.

Dining teams are sticking to COVID-era engagement practices as in-person events return to the mix.

COVID slowed down many teams’ sustainability efforts, and for some, a clear solution remains under wraps.

Per the updated guidelines, vaccinated residents can resume dining in groups without masks or social distancing.

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