COVID-19 may have put an end to what we deem as normal. From the CDC guidelines about safely reopening businesses to municipalities regulations that impact the ability to enjoy a meal at your favorite restaurant, the only true constant today is change.
Simultaneously, the wants and needs of the typical foodservice customer continue to evolve just as fast, if not faster than before. Topics that were previously an afterthought for consumers have become a focal point for most restaurateurs. Examples include number of customer touch points, putting cleaning and sanitizing on display and more. Restaurants continue to hustle as they try to adapt, and ideas that they would never consider in the past can emerge as important lifelines. Take, for example, the countless tents in parking lots that provide an infrastructure for dining alfresco. Operators continue to take such drastic steps to minimize risk and maximize what earning