Audience: Food Service/Chef

Farm to Institution New England

Over the past few weeks, our food system has undergone incredible disruption from the COVID-19 virus. We have seen things bend and break; and we have seen things rise and adapt. In this third forum, we continue the dialogue, and share stories of challenge and solution. We hear from Hilary Walentuk, Nutrition Specialist with the New England Food and Dairy Council; and from Jacob Vincent, Director of Merchandising with the Hanover Coop Food Stores…

Farm to Institution New England

Over the past few weeks, our food system has undergone incredible disruption from the COVID-19 virus. We have seen things bend and break; and we have seen things rise and adapt. In this third forum, we continue the dialogue, and share stories of challenge and solution. We hear from Hilary Walentuk, Nutrition Specialist with the New England Food and Dairy Council; and from Jacob Vincent, Director of Merchandising with the Hanover Coop Food Stores…

The Food Corridor

Given the ever-evolving COVID-19 crisis, businesses in the food industry are adapting to the "new normal" by adapting to changes and uncertainty in their businesses. This article details industry trends, adaptations, and operational changes in the shared kitchen sector that businesses are adopting to maintain their operations safely and successfully in the world of COVID….

The Food Corridor

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….

The Food Corridor

COVID-19 has disrupted every aspect of daily life, and has been an incredibly challenging time for small businesses. Shared kitchens are no exception. However, many shared kitchens and food businesses have found creative ways to survive and thrive, support their communities, and adapt to the constantly changing COVID landscape. This article discusses trends and specific instances of pivots and adaptations in the shared kitchen industry during this time….

The Food Corridor

Delivery and ecommerce are two strategies that restaurants and food businesses have adopted to mitigate the lost revenue resulting from COVID-related closures and limitations in the food and restaurant sector. This article provides strategies and information related to transitioning food business operations to delivery and ecommerce for businesses looking to shift to online sales….

The Food Corridor

This step-by-step playbook can be used by any commercial kitchen to activate underutilized space into a food distribution operation during the COVID-19 crisis and beyond. These community kitchens have the potential to come to the table and feed those most in need. The playbook begins by describing the O'Side Kitchen Collaborative model, outlines tips to get started, and details ways to source food, raise funding, source labor and manage food operations. Developed in collaboration…
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