Restaurants, food businesses, and shared kitchens faced great uncertainty at the onset of COVID-19, and continue to face uncertainty as the situation continues to evolve. This article is a collection of resources and strategies for navigating the complexities of COVID, from strategies for reaching new markets and customers, to staff health and safety protocol tips.
Navigating COVID-19 in the Food Industry
- Audiences: Food Service/Chef, General
- Topics: Adopting New Technology & Innovation, Best Practices for Online/Remote/Curbside Operations, Outreach on Relief Programs & Support, Strategies to Mitigate Lost Revenue & Cancelled Events
- Channels: Niche and Non-Commodity Foods
- Keywords: Commercial Kitchens, Community Kitchens, Incubator Kitchens, Shared Kitchens, Underutilized Kitchens
