​COVID-19 has transformed the foodservice landscape – and much like air travel changed for good after 9/11, the changes to the foodservice industry will likely be long-term, if not permanent. While the pandemic has posed significant challenges to operators, it has also rewarded those who have adjusted their businesses to accommodate this new reality. We want you to be among them.

What does success look like?

Even after COVID-19 is behind us, successful foodservice operators will continue to promote to customers many of the health and safety precautions they used to hide behind the scenes. COVID-19 has shown that consumers like knowing their favourite foodservice businesses care about their safety – and have proven it by maintaining distance between guests within a dining room, wearing masks, checking temperatures, and regularly (and visibly) cleaning and sanitizing contact surfaces. Once a vaccine becomes available and virus infection rates fall, consumer safety concerns will likely persist for some time. Being transparent about your safety practices on an ongoing basis can demonstrate to customers that you care about their well-being. Safety is the new hospitality. 
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Dining rooms could take a long time to come back, so operators will continue to feed the business channels they developed during the pandemic. Curb-side pickup could be here to stay, along with offerings such as subscription boxes of bulk produce, meat, seafood and baked goods. COVID-19 has taught operators an important lesson: Your main income stream could dissolve overnight. Don’t be caught without a Plan B.​
As foodservice businesses have changed in recent months, staff roles have evolved too. Servers have become delivery drivers. Hosts have become coordinators of curb-side pickup business. Managers have stepped up their efforts to cross-train staff as a safeguard in the event of illness and as a means of using resources most efficiently. Going forward, you will need to assess if and how staff roles must change.
Technology has been the thread woven through all of these functions: It has never been more critical to the success of a foodservice business. That will continue as foodservice operations evolve from here. At times of great uncertainty, technology can give operators some control. By harnessing your systems, you can carefully track your inventory, anticipate supply fluctuations, adjust your menu for optimal profit, automate the preparation of menu items, monitor your food safety program, process touch-free payments, track customer preferences, enable the customized marketing that builds loyalty, and ensure a seamless process for customers from ordering through collection. As the rise in ghost kitchen development has shown, technology can also make it possible to run the leanest of foodservice business – with increased volume and decreased reliance on employees and real estate. 
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The Foodservice CEO website can help you navigate these fast-changing times and ensure your business is prepared. Throughout this site you’ll find a collection of resources, ideas, and reference material – some created and others curated – to set your business up for success.

Important Websites that offer Guidance

We suggest consulting these organizations for updates and guidance on a regular basis.