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.


The state of K-12 foodservice: Tackling labor pains

Operators have been thinking outside the box to address a myriad of pandemic-related staffing concerns.


Bon Appetit’s allergen-free meals for quarantined students to soon be served on a larger scale

The SimplyOASIS program, started at the University of Chicago, is rolling out nationwide and will eventually become part of regular campus fare.

Students in Pre-K and special education programs can resume in-person learning next week.

Door-to-Door by K-12 will soon be serving over 100 schools across the country.

The funding comes as school nutrition programs across the country continue to struggle with financial losses due to the pandemic.

With many employees still working remotely, B&I providers are finding new ways to nourish them.

The team is using videos, social media and more to make sure students and their families receive food resources during COVID-19.

The pandemic brought a tough year for foodservice operations, but some positives came out of the challenges.

Its revised program has provided meals for the vice presidential debate, wedding receptions and more.

Technomic tracks the menu, order size and takeout trends impacting 2020 holiday meals.

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