Articles

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.

Clearly, the ongoing COVID-19 pandemic has changed the way we all do business, and foodservice companies are no exception. Food businesses had already been focused on food safety – such as avoiding cross-contamination, cooking foods at proper temperatures, storing foods properly, etc. Now there’s an amplified need to boost overall safety, health, and wellness in all efforts by using an additional set of guidelines dictated by the Centers for Disease Control (CDC) to protect employees and guests from COVID-19.