COVID-19 Food Service Industry Report Out
Please Note: The information in this article was sourced from restaurant.org, thehill.org, Chicago Tribune, NACS, St. Louis Magazine and National Restaurant Association. For more information about the below topics please visit the following websites: www.restaurant.org, thehill.com, www.chicagotribune.com, www.convenience.org, www.stlmag.com, www.nrn.com.
With the spread of the Coronavirus, restaurants have faced many restrictions on their day to day operations. Owners of restaurants have had to make difficult decisions and come up with creative ideas to keep their businesses alive. With capacity restrictions, restaurants pushed to introduce outside dining and more to-go options. All the new changes and limitations have severely impacted the restaurant industry. In April, the National Restaurant Association projected that due to the impact of the pandemic, the US restaurant industry is projected to lose $240 billion by the end of 2020. While restaurant owners have been working diligently to prevent this loss and keep their staff employed, they are suddenly up against a new problem: the cold winter season.