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.


USDA data reveals a 30% drop in school meals served during pandemic

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


The Centerplate team at Lucas Oil Stadium is ready for March Madness

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.

See what’s in store for Axtell’s operation, which was named FSD’s March Foodservice Operation of the Month.

Increased demand has heightened the need for new and different types of containers.

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.

On this episode of “Dig In,” Denise Axtell of Shasta College shares how her team maintained a focus on students while finding new ways to bring revenue into the foodservice program.

The team donated nearly 11,000 meals to those in need after noticing quarantine meals going unclaimed.

Bellflower Unified School District delivers scratch-made meals to students’ doors each week.

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