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.


What will become of the salad bar?

With self-serve foods scrapped early in the pandemic, many doubt the cafeteria staple will make a total comeback.


Almost 80% of school staff have received first dose of COVID vaccine, CDC says

Over 2 million Pre-K-12 teachers, school staff and childcare workers were vaccinated through the Federal Retail Pharmacy Program during March.

Even as vaccinations rise and restrictions fall, diners are not changing their behavior so fast.

The B&I provider launches Flexible Food Solutions to feed workers wherever they are.

Rochelle Walensky's emotional alert comes as foodservice operations report strengthening sales under loosened restrictions.

School nutrition programs also suffered financial losses in the first 9 months of COVID-19.

GM Lynda Fonderoli has all the COVID protocols in place and a fan-friendly menu to match. This is her seventh NCAA Final Four tournament and the third at Lucas Oil Stadium.

A new study traces an uptick in infections to the reopening of dining rooms just as states start rolling back restrictions.

Inspiration from the commercial realm proved to be a business-builder during the pandemic.

Some operators have found silver linings and new projects in this challenging time.

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