Quarantine cuisine: Food service menus change in the age of coronavirus
Overnight, onsite foodservice menus went from striving to be Instagrammable to needing to be grab-and-go-able. The sudden shift away from high-touch, interactive, communal dining has meant operators are finding new ways to connect with their customers—socially distanced now, and with lasting echoes as dining rooms reopen and menus move forward.
May 20, 2020
Certain events change foodservice so profoundly that chefs, operators and their customers instinctually know that things will never be the same again. The COVID-19 crisis has proven to be one of those events. This global coronavirus pandemic is unfortunately touching everyone, and the high-touch environment of the foodservice world is one of the least immune to the sudden changes.
“I honestly think everything is going to change. Life as we knew it, the normalcies we overlooked will be different,” says Nick Salvagni, national director of marketing for American Dining Creations, a contract management company that has been shifting operations all over the country—turning commissaries into curbside groceries, providing sponsored meals for communities and more.