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UV-C Germicidal Light is the Weapon of Choice in Fighting COVID

The desire to return to indoor dining reinforces the need for thorough and rigorous hygiene efforts, including air purification within indoor spaces. Robust efforts must be made to destroy the infectious contaminants to make the indoor environments...

Transitioning to Off-Premises Amid COVID-19, Designing for Delivery and More COVID-19 Stories

there’s almost no need to hand polish, and odors and chemical tastes go down the drain. Advertisement The Economic Impact of COVID-19 How much of a financial toll the coronavirus will take on the foodservice industry remains a mystery, but the National...

COVID Comes Calling Again

As the number of confirmed cases of COVID-19 go up across the country, governments in several states continue to crack down on restaurant and bar operations with the hope that doing so will slow the spread of the nefarious virus.

Post COVID Technological Evolution Insights & Thoughts

operators delay implementing certain technologies out of fear of going too far ahead of what the customers will accept. COVID-19 has forced the industry to be open to and accepting of many ideas that may have not even had a chance just a few months back...

COVID Observations, Insights and Recommendations

Much of the COVID-19 conversation has focused on how mandated dining room closures have hamstrung restaurants.

Communicating during COVID-19

The foodservice industry continues to struggle with restrictions, business and supply chain interruptions and with the COVID surge over the past weeks, we are potentially looking at new regulations. With uncertainty still swirling around, communication...

National Food Safety Month Tip: Food Safety in the Era of COVID-19

In the midst of COVID-19, the food safety stakes have become even higher.

Three Broadline Distributors Provide a Look at the Impact of COVID-19 on the Foodservice Industry

Foodservice hiring improved in July. Burger King develops an innovative store design to deal with the pandemic. One c-store chain will offer curbside pickup. These stories and a whole lot more This Week in Foodservice.

COVID-19’s Impact on Robert Wood Johnson University Hospital

A frontline look as one hospital foodservice team adapts to service during a pandemic.

Foodservice Industry Reacts to the COVID-19 Virus

The COVID-19 virus has taken the world by storm and the foodservice industry is no exception. From changing customer eating patterns to operators updating their approach to service, the industry keeps rolling with the changes from one minute to the...

Restaurant Survival Post COVID-19

When the impact of the COVID-19 pandemic is finally behind us and surviving restaurants are able to offer a full array of food options again, the industry’s operating environment will be very different than it was before. It’s likely a sizable number...

Covid-19 Disaster Strikes

The speed, scope and ramifications of coronavirus-driven societal and industry changes are stunning. Unlike during the economic recession of 2008, when the fast-casual segment rose to prominence and QSRs upped their game as budget-conscious customers...

Operators’ Outlook During the COVID-19 Crisis and How to Endure the Off-Premise Boom

Espinosa of PROFITALITY describes seven best practices for enduring the off-premise boom. Operators’ Outlook During the COVID-19 Crisis How concerned a particular operator is about whether the COVID-19 crisis will break their business varies by segment....

Foodservice Designers Adapt to New Working Conditions in COVID-19 World

While not immune to some of the COVID-19 related factors that impact other parts of the foodservice industry, design firms continue to trudge forward working remotely. Exactly how long this will be the case, though, remains anyone’s guess.

Examining the Permanent Effects of COVID-19

Indiana Foodservice Manufacturer Joins the Fight to End the Spread COVID-19

With roughly 97% of restaurants facing restrictions of some sort to help stop the spread of coronavirus, operators have shifted their focus to off-premises sales to feed hungry customers and keep their businesses viable. Now foodservice equipment...

Measuring Operators’ Outlook During the COVID-19 Crisis

a pretty diverse collection of businesses. So, it comes as no surprise that how concerned an operator is about whether the COVID-19 crisis will break their business varies by segment.

A Closer Look at Consumer Dining Patterns during COVID-19

The good news is restaurants remain top of mind for consumers. The bad news is consumers are not entirely comfortable using restaurants.

COVID-19’s Impact on the Foodservice Industry, Standex Sells Two Equipment Lines and More

Advertisement March 18, 2020 Editor’s Note: The fluid nature of the COVID-19 pandemic continues to impact all aspects of the foodservice industry. Follow this link for continued updates on the foodservice industry’s response to this unprecedented...

Showing Off the Industry’s Charitable Side During the COVID-19 Crisis

There’s lots of sober news surrounding COVID-19 and its impact on individuals, communities and even businesses. Few businesses have taken as direct a hit from COVID-19 as the foodservice industry.

The Economic Toll of COVID-19: An Early Look

Smooth Service in the Age of COVID-19

Even with some states tightening restrictions in the face of a second pandemic peak, lockdowns across the country are largely lighter compared to earlier in the year.

Restaurant Associates Forms COVID-19 Advisory Board

Restaurant Associates appointed Anthony Capozzoli to fill the newly created position of RA COVID-19 safety czar for the on-site dining management company.

Post-COVID Implications for Restaurant Design

Let’s face it: we really do not know how this crisis will play out, and therefore the implications to restaurant design remain just as uncertain. As such, the impact on restaurant design will remain a moving target for the foreseeable future.

COVID-19’s Impact on Restaurant Design

Advertisement May 21, 2020 Effects of COVID-19 on Restaurant Design Let's face it: we really do not know how this crisis will play out, and therefore the implications to restaurant design remain just as uncertain. Juan Martinez of PROFITALITY examines...

COVID-19 Closures Take Their Toll on Foodservice Equipment and Supplies Sales

If the mandated stay at home orders that permeated the country starting in mid-March ravaged restaurants sales, it was safe to assume the same would apply to sales of foodservice equipment and supplies.

Surges in COVID-19 Cases Slow Restaurant Industry Gains

Bump in the road or a sign of things to come, only time will tell which is true but as the number of COVID-19 cases increased over the past week, transactions at restaurants and bars dipped slightly.

Industry Event Cancellations due to the new Coronavirus

The novel coronavirus continues to cause numerous industry groups to reschedule or cancel upcoming events. FE&S will continue to update this list as more information becomes available. This list was updated July 30.

Tabletops Get Makeovers Courtesy of COVID-19

their seats. While much has changed in restaurants and foodservice operations thanks to steps aimed at slowing the spread of COVID-19, the role of the tabletop has not. It just looks a lot different for the time being.

As Positive COVID-19 Cases Grow, Restaurant Operations Face Mounting Challenges

With COVID-19 cases surging across many parts of the country, could one restaurant segment have an operating advantage over another for a while? Possibly.