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.


U.S. Senate votes to stave off federal wage increase during the pandemic

The legislative body also boosted the chances of Congress passing President Biden’s $1.9 trillion aid package.

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.

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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