Just last month, many businesses started calling their teams back to the office.
Here’s a look at five COVID-19-related factors facing the foodservice industry.
During the past year, there has been plenty of time to prognosticate about the restaurant industry’s recovery from the damage caused by COVID-19. While some predict the road to recovery will be short and fast, others predict a longer, more winding road. Either way, it would be wise to plan on a few potholes along the way.
Here are five COVID-19-related developments affecting the foodservice industry.
It’s December and that means the year 2020 is about to finally come to an end. This has been an unprecedented year in so many ways. From a pandemic to murder hornets to perhaps the most emotionally charged election cycle in the history of the U.S., the only thing that seemed to reign for most of the year is chaos. As the calendar turns over to 2021, however, let’s all make a pledge to furlough chaos and get on with our personal and professional lives.
Add transparency to the list of foodservice trends already in motion but gained new momentum and meaning due to COVID-19. And, much like the need to social distance and wear a mask to slow the spread of the coronavirus, the concept of transparency isn’t going anywhere any time soon.
Despite several bright lights emerging on the horizon in the form of soon-to-be-released coronavirus vaccines, the country continues its uneasy and very uneven approach to dealing with the pandemic.
Restaurants and bars represent one of the first areas state and local leaders target when trying to curb the spread of COVID-19 in their jurisdictions. Consistently focusing on restaurants, though, can make it seem as if these businesses are, in fact, superspreaders. But is that a fair representation for restaurants? The National Restaurant Association emphatically says no.
One step forward, two steps back. As the COVID-19 cases continue to rise throughout the country, exactly how that impacts individual operations will vary greatly depending on how the state or local government chooses to respond. One thing that remains certain, though, is the prominent role digital ordering and off-premises dining will play for operators as the industry trains its eye on Washington, D.C., hoping for some form of relief.
This past weekend marked birthday number 99 for American pop culture icon Betty White. To help mark such an auspicious occasion, preparing a list of 99-foodservice-related items to ponder seemed like the appropriate tribute. After careful consideration, though, that approach seemed plainly punitive. You’ve done nothing to deserve that. Instead, let’s go with four points – one for each of the Golden Girls – Dorothy, Rose, Blanche and Sophia – a seven-season sitcom starring, among others, White. Last week’s post was filled with lots of sobering news about the industry and when it comes to Betty White that’s just off brand. With that in mind, this week’s blog post will focus on some more upbeat information.
At the start of the iconic holiday television special “A Charlie Brown Thanksgiving,” Lucy holds the football for her old pal to kick. We all know how this turns out: Charlie Brown charges toward the football and Lucy pulls it away, yet again, before he can kick it. Charlie Brown is left lying on the ground feeling frustrated again.
Unfortunately, 2021 began in much in the same way 2020 ended, with continued consumer concern about the coronavirus and the tumultuous nature of American politics dominating the conversation. Given that cancelling our collective subscription to 2021 is not an option, it is time to try to cut through the chaos to get a better idea of what the year ahead might look like for the restaurant and foodservice industry. With that in mind, here are five points to ponder as we start 2021.