Few industries have been hit as hard by the coronavirus pandemic as the foodservice industry. The statistics are staggering: the National Restaurant Association estimates that 8 million restaurant workers have been laid off or furloughed since the crisis began—and that the industry will lose $240 billion in revenue by year’s end.
Topics: labor, packaging, food quality & safety, leadership, technology, meal kit, takeout, delivery, recruitment & retention, operations, cost management, customer experience, facilities management
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