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.


As COVID-19’s impacts continue, healthcare facilities seek retail replacements

With retail revenue plummeting, operators have come up with some creative ideas to recoup lost dollars.


How Gibsons corporate chef is crafting menus for success amid COVID-19

In recent months, Dan Huebschmann has had to adapt to outdoor dining, curbside takeout and more.

The district, which is the country's largest, is making the move after the city’s 7-day positivity rate reached 3%.

The profit center that many foodservice operators count on cratered throughout 2020. When will it bounce back in earnest?

Vista Grande Dining Complex at Cal Poly houses seven foodservice concepts and a market.

The foodservice industry is well into a second wave of indoor-dining shutdowns. Here are five ways how this sweep might be different from the experience in March and April.

The state will pause these activities and others for three weeks in an effort to combat its increase in COVID-19 cases.

The foodservice provider for the Pasadena Convention Center will prepare 250 turkeys to support Union Station Homeless Services.

The advisories came as California suspended dine-in service in highly populated San Diego County.

Here’s a look at some creative solutions from restaurants and noncommercial operations alike.

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