COVID-19 has had a crippling effect on the foodservice industry, forcing many businesses to close permanently or shift to models that focus heavily on delivery and outdoor dining. Prior to the pandemic, the foodservice industry directly employed over 1.2 million Canadians who served nearly 22 million people each and every day.
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The “new normal” is something you’ve probably heard bandied about more than you can count. From our work lives to our social lives, every aspect of what we once thought of as day-to-day life has changed since the emergence of the COVID-19 pandemic, and there’s no end in sight. While this same thing can be said for every industry, it’s especially true for the restaurant industry. The idea of upholding social distancing protocols has changed everything for restaurants, who for the time being have been forced to serve customers outside of their usual facilities, offer their services via delivery, or drastically reduce the number of customers allowed inside.
The COVID-19 pandemic has left a permanent mark on the food service industry, affecting every facet of the way we once conducted business and forcing establishments to rapidly innovate. One of the most notable victims of COVID-19’s effect on food service is the self-serve buffet restaurant. The future of the buffet has been speculated on by industry experts everywhere - the COVID-19 virus is extremely contagious, making the future of these once favourite restaurants extremely uncertain. Have we seen the end of the buffet restaurant, or will these businesses be able to survive thanks to innovation and the implementation of COVID protocols?
Businesses around the world are currently experiencing one of the toughest challenges they’ll ever face - maintaining and regaining customer trust in the midst of a pandemic. With the threat of COVID-19 transmission looming, businesses are being forced to juggle the issue of how to protect employees and customers while staying open and trying to turn a profit.
As the COVID-19 pandemic continues to evolve, the foodservice industry is forced to adapt in order to survive unpredictable times. New practices and processes are being adopted by restaurants to protect food handlers and customers from COVID-19. With the reopening of the country seemingly on the horizon, it is critical that the foodservice industry take appropriate measures to continue protecting those that rely on it the most.
Coronavirus (COVID-19) has infected more than 36 million people worldwide [updated as of October 10], prompting many to worry about transmission of the virus, especially with regards to our eating habits. The respiratory virus, which has recently made its way to North America, presents symptoms including coughing, fever, shortness of breath, but can lead to pneumonia, kidney failure, and severe acute respiratory syndrome in more severe cases. Here’s what you need to know about coronavirus and food safety.