Creative Pop-Up Strategies Flourish
Traditional operators have had to become creative to try to stay afloat.
Stepped-Up Sanitation
Sanitation and cleanliness efforts skyrocketed with the pandemic. While continuing with various phases of reopening, it is imperative for operators to continue to enforce safe food-handling protocols, says Larry Lynch, the National Restaurant Association’s senior vice president of Certification & Operations.
Sandwich Segment Hangs Tough
The sandwich segment was well positioned to withstand the challenges and limitations of the pandemic. The majority of these operations are limited service, providing easy conversion to off-premises services.
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.
