Articles

Francine L. Shaw, CEO, and founder of Savvy Food Safety shares what she's learned about passion, change, and food safety. By Jason Brill | Quality Assurance Magazine For Francine L. Shaw, being in the food industry is a family thing.Her grandparents owned a small general store, and she’d sit in her grandmother’s lap — the...

COVID-19 has completely changed businesses across all industries, and the foodservice industry is no exception.

For months, restaurants and other food businesses were unable to serve guests onsite due to stay-at-home orders and other virus-related restrictions. Once they were allowed to reopen, restaurants had to manage new rules about restricting crowds and limiting onsite capacity. They had to be creative with reduced indoor seating, setting up socially distanced tables, providing outside dining options, and ramping up take-out and delivery options for people who still were wary about onsite dining.

COVID-19 has completely changed businesses across all industries, and the foodservice industry is no exception.

For months, restaurants and other food businesses were unable to serve guests onsite due to stay-at-home orders and other virus-related restrictions. Once they were allowed to reopen, restaurants had to manage new rules about restricting crowds and limiting onsite capacity. They had to be creative with reduced indoor seating, setting up socially distanced tables, providing outside dining options, and ramping up take-out and delivery options for people who still were wary about onsite dining.