Healthcare Foodservice Leaders Respond to the COVID-19 Crisis
Operators must remain ready to respond if they receive an influx of COVID-19-infected patients in the future.
Lefty’s Sees a Cheesesteak Empire
This Michigan-based concept predicts national prominence in the wake of COVID-19.
Micromarkets Win
Safety, convenience and reduced financial risk make small foodservice operations appealing today.
Grocerants Offer Foodservice Opportunities at Retail
Prepared food has long been a part of supermarkets’ repertoire, but some retailers have taken in-store dining a step further: becoming a grocerant.
Patient Meal Services in Healthcare Segment
“Despite all the chaos, hospital patients with or without COVID-19 must receive food at least three times a day,” says Martha Rardin, MS, RD, CD, FAND, director of Nutrition and Dietetics and the diabetes coordinator, at Hendricks Regional Health in Danville, Ind.
Retail Dining in Healthcare
Cafeteria and retail sales fell dramatically at most hospitals starting in mid-March. In mid-June when some hospitals resumed elective surgeries and more medical and administrative staff returned to working on-site, various facilities started to report an uptick in sales.
Trend: Grab-and-Go Items
Premade and prepackaged grab-and-go foods and snacks offer an alternative, portable dining option.
Manufacturing Activity Appears to be on the Rise
Sales at restaurants and drinking places saw double-digit growth in June. U.S. manufacturing activity appears to be on the rise. The IRC’s appeal for $120 billion in federal funds to support independent restaurants appears to be gaining support in Congress. Here's what you need to know.
Visualizing the Store of the Future
All restaurants should regularly visualize what their store of the future (SOF) will look like. An exercise of this nature is important in the best of times. In light of the impact the coronavirus continues to have on this industry, it’s never been more important than it is today, especially with an ever-changing future.
Low Price Points and Customization Could Boost Snack Sales
The snack segment takes many forms in foodservice. For some restaurants, it encompasses a section of the menu apart from more significant appetizers and small plates. Operations like sports and cocktail bars may offer complimentary snacks on the bar, like nuts and olives.
