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.


Operating a food pantry during a pandemic

The University of Michigan’s Maize and Blue Cupboard has managed to keep students with food insecurity safely fed amid COVID-19.


How food halls will find their groove again

What will become of one of the industry’s biggest pre-pandemic trends?

Campuses are changing up foodservice around COVID-19 restrictions.

When COVID-19 forced the foodservice team to make some changes, they quickly created experiences that could rival dining in.

Has the coronavirus thrown a wrench in foodservice operators’ earth-friendly efforts?

Operators are continuing to step up to reduce hunger in their communities.

Cleaning routines are more important than ever as dining rooms reopen across the industry.

Carryout and delivery surged during the pandemic, and most operators plan to continue these options once they reopen. One lesson learned: Certain menu items travel better than others.

As they reopen, foodservice concepts are getting slammed by the high cost of proteins. Is relief in sight?

Some states have begun releasing guidelines for keeping students safe and fed during the upcoming school year.

  • Page 3