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.


Ideas to steal from innovative senior-living operators

Unique solutions were in the works pre-pandemic, but COVID-19 inspired even more of them.


Diners get increasingly on board with plant-based menu items

Meat alternatives are playing a bigger role in brand loyalty since the start of the pandemic.

The district has relied on its tight-knit community to make sure kids stay fed.

Ghost kitchens and other adjustments to new realities are bringing permanent shifts in diner behavior, according to a new study.

Families will be able to pick up 32-pound boxes of food every Saturday afternoon.

Requests for personal services shifted dramatically in the last seven months.

Amid rising coronavirus cases on campus, students will be required to present a badge confirming their adherence to COVID-19 testing protocols and current lack of symptoms.

The event was aimed at engaging students who follow vegan and vegetarian diets.

By order of the county health department, students should remain in their residences unless getting food or conducting other essential activities.

Over half of respondents reported a financial loss last school year, and 62% anticipate one this year.

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