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.

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:

People are relishing normalcy wherever they can find it these days. For some, that means sipping a fruity drink under a patio umbrella at a restaurant that not very long ago wasn’t open for in-person dining. Although the signs of the coronavirus are ever-present—waiters wearing masks, tables spaced 6 feet apart—diners once again have the ability to eat a meal they didn’t cook themselves, surrounded by more than just the people they live with.

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.

Some foodservice segments are feeling the effects of the COVID-19 crisis more than others. QSRs and fast-casual operations, for instance, have experienced a smaller decline in business than fine dining establishments.