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.


Hospital transforms salad bar into fall pop-up market

Staff and guests can purchase locally grown fall produce, fresh apple cider and more.


Dallas Cowboys debut remote cooking series

Chefs will help fans learn how to recreate their favorite concession items at home.

The waivers allow schools to serve any child 18 and under for free through June 30.

DoorDash for Work will allow organizations to offer meal benefits for employees.

With coronavirus restrictions still in place, portable foods continue to be in high demand at schools, colleges, healthcare operations and office buildings. These five recipes lend themselves well to grab and go, takeout and delivery.

The Breckenridge Bistro and Pub at Ohio Living Breckenridge Village will offer comfort food with a healthy twist.

The agency has added airborne contamination as an indoor danger, though a lesser one.

Though test kitchens shut down for a while, menu development didn’t stop. It just proceeded a little differently.

Guests can preorder dinner and then pick it up to enjoy at home.

FSDs share new challenges, goals and what they’ve gleaned so far.

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