To stay afloat, many restaurants have reduced offerings, cut hours and increased pricing. For most , none of this is sustainable for the long term. What are we going to do as a country to help restaurants out?
On a daily basis, The Packer sees a number of ways in which lives are being changed by the COVID-19 pandemic, from foodservice operators and the companies that supply them to farmers who’ve been forced to waste crops.
Ohio, where I live and work, has issued an order for everyone in the state to shelter in place. Restaurants and schools have been closed, large gatherings are prohibited — and the world of produce has suddenly changed.
The foodservice marketplace today looks much different than it did in 1985, as waves of consolidation and acquisitions continue to hit the industry, providing both opportunity and new pressures on suppliers.