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Restaurant resilience in the pandemic age

How the industry has innovated in response to the challenges presented by COVID-19.

From stay-at-home orders that forced many operators to pivot to exclusively off-premise offerings to indoor dining restrictions that made restaurants scramble for ways to continue to serve customers, 2020 was a year that most operators would likely love to forget. But it was also a year that showcased the resilience of the industry. Dining restrictions and safety guidelines changed almost daily, it seemed, ensuring that operators rarely had a calm moment to simply reflect, let alone prepare for, what might come next.


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This post is sponsored by McCain Foods

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