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.