丁香六月月婷婷开心婷婷色香

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  1. Coronavirus News

    Supply Chain Comes to Grips with the New Normal

    As the restaurant industry comes to grips with its temporary new normal, which includes dark dining rooms and consumers sheltering in place, individual members of the supply chain continue to adapt their approach, too.

    Take, for example, manufacturers’ reps.

    Organizers Cancel the 2020 National Restaurant Association Show

    In addition to darkening dining rooms across the country, the COVID-19 pandemic has caused the lights to go out on the 2020 National Restaurant Association Show, previously scheduled for May 16-19 in Chicago’s McCormick Place. On the morning of March 24 organizers posted a notice to the show’s site announcing the cancellation and an email was distributed to registered attendees.

    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 March 24.

    Transitioning to Takeout and Delivery During the Coronavirus Crisis

    In response to the COVID-19 pandemic, restaurant dining rooms continue to go dark across the country. As a result, restaurant and bar operators now offer modified service in the form of takeout, curbside pickup or delivery. Unless the operator is a quick-service or fast-casual concept that’s used to preparing its food for travel, making this transition is not as easy as it may seem.

    Contactless Service May Ease Consumer Fears Around COVID-19

    Consumers’ fears surrounding eating in restaurants continues to grow, per new research from Datassential. Just over a quarter (27%) of consumers surveyed plan to avoid eating at restaurants (up 8% since Datassential’s first survey on March 10); 41% of consumers are still nervous about eating out but still plan to do so (up 2%); and 32% of consumers have no concerns about eating in restaurants (down 10%). The increased fear persists across demographic groups, with particularly large spikes among Boomers (+12%) and Gen X (+9%).

    Strengths of Hospitality Industry Shines Despite Pandemic

    Without question, just about every type of business feels the effects from COVID-19 but for various reasons restaurants remain front and center in this conversation. Maybe it’s because most of us would like to go to the corner bar to drown our sorrows over the new coronavirus with a drink. Or perhaps it’s because people often use restaurants as a gathering place to bring friends and family together to share a meal and a laugh during challenging times like these. Right now, that’s not an option.

    The Impact of the new Coronavirus on Off-Premises Sales and More

    For the past few years, off-premises consumption has played a prominent role in the restaurant industry’s ability to continue to post positive, real growth. And with a variety of states and other municipalities banning consumers from dining on-premises it seems that carryout, delivery and even curbside pickup should be poised for growth as the COVID-19 crises plays out.

    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 next.

    COVID-19: Impact on Dining Out

    While the cancellations of sporting events and, closer to home, foodservice-related conferences continues to make headlines, foodservice operators from all industry segments will need to come to grips with consumer concerns caused by the rapid evolving pandemic caused by the COVID-19 virus. As a result of the coronavirus, nearly 60% consumers are now concerned about eating out and roughly 1 in 5 consumers have definitely avoided doing so, according to a study by Datassential.

    Food Safety in Coronavirus High-Alert Times

    As the coronavirus remains a top news story, it’s a reminder to everyone in the foodservice industry the importance of food safety measures. In the U.S., the Centers for Disease Control and Prevention estimates that so far this season 26 million people have contracted the flu. It is very likely that many of these consumers ate at a restaurant around the time they were contaminated. Now is a great time to reassess sanitation measures: How strong is your strategy to prevent the transmission of the flu virus?

    丁香六月月婷婷开心婷婷色香
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