As the situation around COVID-19 continues to evolve, many foodservice operations around the globe are experiencing impacts. With a focus on health and safety, operations are temporarily closing, adjusting hours to limited service, or changing service styles to remove self-service or buffets - anything to mitigate the chance of spreading the virus. Foodservice teams may be notified with short notice of these changes in an effort to further protect our communities.
COVID-19 and food waste prevention
Posted by Robb White, CEC CCA AAC; Executive Chef & Food Waste Prevention Catalyst on March 17, 2020
Topics: Kitchen Culture, Food Waste Strategies, COVID-19
Free resources: Focusing on kitchen efficiency during slow times
Posted by Leanpath on March 13, 2020
The impact of COVID-19 on the foodservice and hospitality industry is hitting fast and, at least for now, hard. During any time of uncertainty, it’s important to focus on what you can actually control. There are ways kitchens can increase efficiency during slow times--or anytime for that matter--and take greater control of the impact of that slow down on their bottom line.
Topics: Kitchen Culture, Food Waste Strategies, COVID-19