If there’s one thing that people can agree on, it’s cheese. In fact, the average American eats 39 pounds of cheese a year. 

The ripple effects of COVID-19 on the U.S. food industry has created volatility in the cheese industry as well. Learn how operators are adjusting.

By summer, after shelter-in-place guidelines were lifted, indoor dining had resumed around the country (with restrictions varying by state). But with infection rates rising, a number of regions are again significantly restricting or shuttering dine-in service, forcing many restaurant operators to focus on outdoor dining as an alternative.

Holiday celebrations will look and feel different for most people this year due to the pandemic and evolving restrictions in many U.S. states and around the world. Smaller family gatherings, fewer (if any) restaurant buffets and other eating-related adjustments won’t stop people from enjoying their favorite traditional holiday foods—including macaroni and cheese, gratins and other rich, satisfying dishes—however.

Cheddar ranks as Americans’ second most-loved cheese variety. What do operators need to know about this variety of cheese in order to keep that love strong? Find out here:

Digital food orders have grown at an average annual rate of 23% since 2013, so it isn’t surprising that some restaurants have found fulfilling the constant influx of delivery requests challenging.

Nine in 10 consumers consider cheese an essential pizza ingredient, and traditionally, one type has ruled the pizza realm.

How can operators alleviate consumer concerns over returning to restaurant dining? Learn more here:

Is third-part delivery right for your operation? Learn more here:

Few global events have disrupted the U.S. food industry—from farm to table—as significantly as COVID-19. The ripple effects of that disruption have created volatility in the cheese industry as well.