Can a restaurant have too many safety precautions? Should it pull resources from delivery and takeout as lockdowns lift?
Once COVID-19’s assault on dine-in business settled into long-term reality, restaurants turned to meal kits and family bundles. The rush reflected changing behavior.
Ghost Kitchens weren’t lacking for attention pre-COVID-19. But there was one glaring difference. You could call it trail blazing then. Innovative. Mysterious.
The true unknown of COVID-19 is consumer behavior. Restaurants can follow CDC and state guidelines and try to accelerate every safety platform on the market.
Roughly a month ago, the question seemed forward-thinking. Could restaurants help America return to a sense of normalcy?
John Tyson, Chairman of Tyson Foods, put it simply—the food supply chain is breaking.
Much of March’s restaurant data was difficult to put into perspective.