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coronavirus

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.

Operations

Biden announces new vaccine mandates

By Benita Gingerella on Sep. 10, 2021

The mandates will impact a wide swath of the workforce, including employees in healthcare and in the private sector.

Operations

Face mask requirements likely to return, health officials warn

 By Peter Romeo on Jul. 20, 2021

With COVID infections rising again because of the Delta variant, some areas are already asking eateries to voluntarily require face coverings.

Menu

The state of healthcare foodservice: Remaking the menu

By Benita Gingerella on Jun. 15, 2021

New styles of service took hold during the pandemic, and dining teams rose to the challenge.

Workforce

How culinary schools are adapting for a post-pandemic world

By Patricia Cobe on Jun. 01, 2021

While much of the curriculum is staying the course, schools are introducing new skills and trainings to meet changing demands.

Design

What will college dining halls look like in the future?

By FSD Staff on May 25, 2021

As the pandemic wiped out communal dining on campus, foodservice teams were quick to pivot. But as dining in resumes, what comes next?

Operations

In most instances, those who are fully vaccinated no longer need masks, CDC says

By Peter Romeo on May 13, 2021

Nor do they need to stay six feet from others, according to the updated safety guidelines.

Operations

Marist College’s delivery program is proving to be a pandemic silver lining

By Kelsey Squire on May 11, 2021

The dining team’s fleet of golf carts transports around 400 food orders daily.

Foodservice Operation of the Month

As staffing and supply remain tight, streamlining operations can be the answer

By Julianne Pepitone on May 10, 2021

With mass vaccination programs underway, operators still face pandemic-related challenges.

Foodservice Operation of the Month

A ‘blank-slate approach’ is helping Geisinger Health prepare for the future

By Julianne Pepitone on May 10, 2021

A streamlined inventory, new value meals and more are the result of a fresh mindset among the health system’s dining team.

Operations

Building customer connections while social distancing endures

By Amanda Baltazar on Apr. 30, 2021

Dining teams are sticking to COVID-era engagement practices as in-person events return to the mix.

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