coronavirus

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.

Operations

In challenging times, foodservice finds chances to do good

With fewer people on-site, all types of dining operations are serving up meals to those in need.

Operations

Study reveals school nutrition professionals’ safety worries during COVID-19

A majority of survey respondents said that employee safety was somewhat or much more difficult during the pandemic.

See what’s in store for Danella’s district, which was named FSD’s January 2021 Foodservice Operation of the Month.

On a new episode of "Dig In," FSD Lori Danella shares how her foodservice team prepared for the unprecedented.

When the pandemic started, Nutrition Director Lori Danella and her team didn’t know how exactly they would pull off meal service, but they knew they had to.

Foodservice programs are applying what they learned during fall semester as they enter the next.

Constant pivoting can breed constant stress, as FSDs around the country have learned firsthand.

Due to pandemic-related challenges, school nutrition teams have been keeping menus simple this year.

Operators have been thinking outside the box to address a myriad of pandemic-related staffing concerns.

School operators are seeking to grow participation and engagement in this strange new world.

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