Coronavirus

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


Financing

Study shows Americans overwhelmingly favor an economic jolt for restaurants, hotels

7 of 10 say they would like to see more stimulus spending aimed specifically at helping the hospitality industry.

5 tips for crafting online chef demos

College dining teams share some ideas for successful cooking demonstrations in the age of COVID-19.

Miami threatens immediate 10-day shutdowns, while Arizona closes bars.

Father’s Day led to a spike in sales for dairy, bakery and deli as pandemic shopping patterns continue.

The actions are the latest indications that many areas now believe they were too quick to ease social-distancing requirements and other safeguards.

The Federal Trade Commission warned that con artists and consumer collaborators are trying to fool businesses with bogus passes.

Retailer celebrates local heroes across 3 states

The Federal Trade Commission warns that con artists and consumer collaborators are presenting bogus passes.

After reeling in sales flyers as the pandemic struck, both retailers and their shoppers are tuning increasingly to digital ads, sources say.

Meanwhile, Washington state is forgoing a lift in restaurant and bar capacities, and New Jersey is delaying the reopening of dining rooms. New York City may do the same. All are reacting to a surge in coronavirus infections.

As the economic impact of the pandemic slows the flow of coins, the National Grocers Association calls for federal action.

New users are flocking to mobile apps, and tech companies are ramping up contactless options in the age of social distancing.

Some restaurateurs say official guidance is unclear. RB asked three health experts for their recommendations.

Retail Feedback Group’s 2020 U.S. Online & In-Store Grocery Shopping Study finds trend higher among younger consumers, as well as lower satisfaction overall due to out-of-stocks.

To lure guests back to restaurants, bars, catered meetings and overnight stays, hotels are creating strict guidelines and innovative changes.

How the single-use cup became a staple of modern-day foodservice

In an interview with WGB, Vivek Sankaran discusses his vision for the company, the sustainability of the food-at-home shift, and why even a recession may not stop it.

Noncommercial operators and community members have been active in giving back.

Restaurant and bar customers support operators who enforce mask compliance.

Sales increased nearly 10% over last year, but the gain was not as large as in previous weeks.

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