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coronavirus

Industries all across the country are experiencing the disruptive impact of the COVID-19. Discover how it could affect the U.S. foodservice, grocery and convenience industries.

Financing

As omicron spreads, restaurants face more labor and supply chain issues

More evidence says the latest surge is hurting sales, but analysts and executives are expecting more of a “bump in the road” this time.

Operations

5 anvils dangling over restaurateurs’ heads

Reality Check: Any new year brings areas of uncertainty and concern. Here are the big ones confronting the foodservice industry.

But the numbers crunched by the U.S. Bureau of Labor Statistics don't fully reflect the impact of omicron.

Working Lunch: Mike Whatley, VP of state affairs and grassroots advocacy, discusses the industry’s key issues. Also, President Biden’s vaccine mandates, actions by governors and mayors.

Boston and Chicago are both limiting dine-in service to guests who can prove they've been vaccinated against COVID-19, and Oakland is expected to follow.

Employees will now have until Jan. 10 to provide proof of vaccination, and until Feb. 9 if they opt for testing.

Elsewhere in the world, service limits are being imposed on restaurants again. But in the U.S., officials are relying on vaccination and mask mandates to avoid caps on seating and hours of operation. At least until now.

As of Jan. 3, total vaccination will be required of all restaurant guests and employees unless they've tested negative for COVID-19 in the prior 24 hours. Testing will no longer be accepted as of Jan. 17.

The measure takes effect Wednesday and will run for at least a month.

A Deeper Dive: Roslyn Stone, chief operating officer of Zero Hour Health, joins the podcast to talk about the possibility of another wave and what restaurants can do to protect their workers and businesses.

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