News

Growth of takeout, delivery go hand-in-hand with efforts to protect health, safety and product integrity.The trend toward off-premises dining had already been gaining momentum before the COVID-19 pandemic took hold, but the events of the past year have accelerated that shift.This has forced many foodservice companies to rethink areas of their operations, including menu and packaging, to protect th … read more

As the recovery from COVID-19 accelerates, many people remain cautious and may be slow to return to normal dining-out routines. Throughout the pandemic, many found it easier—and perceived it to be safer—to search for a meal online and have it delivered whenever and wherever they wanted, driving some restaurants so far as to close their dining room and turn to takeout-only service.In addition, ghos … read more

The last thing any foodservice operator wants is to be highlighted in the news due to customer illness—especially during a pandemic.Despite assurance by the Center for Disease Control that there is no evidence that the spread of COVID-19 is associated with handling food or from food packaging, people still worry. That said, previously established food safety practices, paired with added COVID-19 … read more

Remember salad bars?For many consumers, wandering through the grocery store, helping themselves at self-serve food bars, and tasting samples of food products may seem like ‘the good old days.’ With the onset of the COVID-19 pandemic, most supermarkets closed their self-serve stations or significantly restricted their use due to safety concerns for both customers and workers.In fact, many states pu … read more

The onset of COVID-19 pandemic restrictions made shoppers reluctant to leave home and physically enter stores. With third-party delivery services already experiencing increased usage across the restaurant and grocery industries, it was only a matter of time before convenience stores followed the trend to remain viable.However, a Technomic survey identified consumer awareness as being the biggest r … read more

As food delivery continues to grow in popularity, it is important for foodservice operators to understand all aspects of the industry — including the risks involved.To avoid the expense of hiring additional workers or purchasing delivery vehicles, operators have become reliant on third-party delivery workers to transport meals to customers. Recent studies, however, have revealed that bad things so … read more

Even before the COVID-19 pandemic brought the world to a virtual standstill, off-premise dining was rapidly growing in popularity. In fact, online food ordering and restaurant delivery has grown exponentially over the last five years.Using third-party delivery partners, however, is not without its challenges. Poor customer experiences, from late or missed deliveries to cold food to package tamperi … read more

Adding a wider array of fresh foods and prepared meals to meet consumer demand was already a hot trend before the onset of COVID-19.This pivot in operations makes c-stores more accessible for shoppers looking for convenient, prepared foods, who also want to avoid larger grocery stores. However, the added service delivery options make it more difficult for operators to handle their daily responsibi … read more

The dining industry has been among the hardest hit by COVID-19. It’s like nothing we’ve ever experienced before, and it brought changes that are sure to continue well into the future. While safety was paramount, adaptability and creativity were vital in implementing safety protocol and providing the level of service our clients deserve. Increased cleaning and sanitation measures, detailed training … read more

Food-safety challenges have increased, but new solutions are emerging as well.With the third World Food Safety Day approaching June 7, following a year in which the COVID-19 pandemic disrupted the entire global food chain, now may be a good time for supermarket operators to take a comprehensive look at the state of their food-safety operations.Foodborne disease causes an estimated 600 million illn … read more