May 2020
May 2020 issue of Foodservice and Hospitality magazine.
May 2020 issue of Foodservice and Hospitality magazine.
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VOLUME 53, NO.5 | MAY <strong>2020</strong><br />
THE COVID-19 ISSUE: A LOOK AT THE IMPACT OF COVID-19 ON THE RESTAURANT LANDSCAPE<br />
21 CHANGING LANES<br />
Operators are pivoting to takeout and<br />
delivery as dining-rooms close<br />
25 ONE VOICE<br />
Industry bands together to send strong<br />
message to government<br />
25<br />
27 DELIVERING ANSWERS<br />
Third-party-delivery presents challenges<br />
for restaurant operators<br />
FEATURES<br />
9 ACTION PLAN<br />
Crisis-management tips for the<br />
hospitality industry<br />
12 REALITY CHECK<br />
Webinar series helps operators<br />
navigate the fallout from COVID-19<br />
14 MEETING OF THE MINDS<br />
Industry experts discuss the<br />
ramifications of the current crisis<br />
16 SUPPORTIVE MEASURES<br />
The Federal Government is offering<br />
economic support for businesses<br />
18 THE NEW NORMAL<br />
Experts say COVID-19 will change how<br />
we interact with foodservice<br />
9<br />
29 CLEANING UP YOUR ACT<br />
Chemical dispensers in restaurants can<br />
help support health and wellness<br />
31 SAFETY FIRST<br />
Tips for restaurant food handling<br />
in the new environment<br />
33 PICKING UP THE PACE<br />
Time is of the essence when it comes to<br />
launching new technology during a crisis<br />
34 PRECAUTIOUS PRACTICES<br />
Insight into how to market your brand<br />
during a pandemic<br />
37 HELPING HANDS<br />
Managing mental health during a crisis<br />
needs to be a top priority<br />
39 PRODUCT SHOWCASE<br />
Guide to products available to help<br />
operators during COVID-19<br />
27<br />
DEPARTMENTS<br />
2 FROM THE EDITOR<br />
4 FYI<br />
7 FROM THE DESK OF NPD GROUP<br />
40 GOOD NEWS<br />
FOODSERVICEANDHOSPITALITY.COM<br />
MAY <strong>2020</strong> FOODSERVICE AND HOSPITALITY 1
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