Restaurants and foodservice businesses during COVID-19

Author: Amit Sharma, Ph.D. , Breffni Noone, Ph.D. , Seoki Lee, Ph.D. , Chandler Yu, Ph.D. , Michael Lin , InHaeng Jung , Donna Quadri-Felliti, Ph.D.
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Article Topics: economy, employment, foodservice Overview Restaurants and foodservice businesses were some of the first economic activities severely impacted by the COVID-19 pandemic. Dining in restaurants virtually stopped overnight in cities and states as social distancing guidelines took effect. While many businesses tried to ‘retool’ and adapt to the new realities, many others are continuing to suffer from this unprecedented fallout. Even worse is the uncertainty that has never been at such levels; the uncertainty of whether and when consumers will feel comfortable to start revisiting their local restaurants and how many restaurants…