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.

Foodservice Operation of the Month

Bringing a culinary touch to the COVID era

Legacy Retirement Communities has found ways to maintain some normalcy in these most unusual times.

Foodservice Operation of the Month

3 ways to spark fresh ideas during the pandemic

Here's how the foodservice team at Legacy Retirement Communities has kept excitement on the menu.

OSHA strengthened its employer recommendations for keeping workers safe, including what to do about vaccines.

Hospital FSDs shared how their operations have been making do during the pandemic.

“We don’t want to just put food in a box and close the lid,” the company’s corporate executive chef says.

College and university dining directors discuss what the future looks like in their slice of the foodservice world.

The orders seek to up federal food assistance for families struggling amid COVID-19.

Corporate Executive Chef Eric Goldberg looks at the silver linings that emerged from adaptations made in the last year.

The National Restaurant Association surveyed operators and consumers to pinpoint current culinary and dining trends.

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

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