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.

Workforce

HMSHost lays off thousands as travel stagnates

The foodservice operator has told at least 3,000 employees in airports around the U.S. that their layoffs could turn permanent in October.

Menu

A shift in eating habits spurs snacking

The pandemic is accelerating demand for smaller bites.

The Houston County Bar Association donated funds to erase student meal debt at 19 area schools.

The foodservice venues at University of Missouri’s hospital complex are getting a makeover during an unprecedented time.

K-12 schools are looking at a variety of ways to serve students as they start the school year either remotely or in person.

The pandemic has altered consumer behavior like never before.

After five months of to-go meals, restaurants are trying to tempt consumers with creative menu items and packaging.

Eateries that pivoted to outside operations amid COVID-19 are wrestling with how to keep things rolling through cold, snow and more.

Grab-and-go meals will still be offered to students.

Two teams managed by Cura Hospitality are bringing the cafeteria to the parking lot.

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