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.


Packaging remains a hurdle as operators plan for the future

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


CDC releases new COVID-19 guidance for senior-living residents

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

Director of Food Services Judi Reynolds shares how switching to bulk meal service was "a huge win-win" for her team.

Think offering items in bulk isn’t for your operation? You may want to reconsider.

The nutrition team at Fallbrook Union High School District has been working to pique students’ dining curiosity, even amid the pandemic.

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

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.

  • Page 2