Over the past year, a majority of operators streamlined their menus to manage through the pandemic. In fact, the National Restaurant Association’s 2021 State of the Industry Report showed that 63% of fine dining and half of casual and family dining restaurants now offer fewer items.
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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.