US The Impact of COVID-19 on Foodservice Market Report 2020
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Providing the most comprehensive and up-to-date information and analysis of the The Impact of COVID-19 on Foodservice – US market, and the behaviours, statistics, preferences and habits of the consumer.
What are the key challenges facing the industry? Who is the consumer and what do they want? Where are the opportunities, where are the risks and what lies ahead?
At the height of the COVID-19 pandemic, dine-in bans preventing bars and restaurants from on-premise operations went into effect across the country, with most states also enacting shelter-in-place orders limiting nonessential business and travel to limit the spread of COVID-19. These restrictions severely impacted foodservice industry sales. The National Restaurant Association estimated the foodservice industry would lose $240 billion in revenue and more than 8 million employees through the end of 2020. According to its March 2020 survey of 4,000 restaurant owners and operators, 11% anticipate they will permanently close within the next 30 days, while 3% had already permanently closed.
Written by Amanda Topper, a leading analyst in the Foodservice sector, her extensive knowledge delivers in-depth commentary and analysis to highlight current trends and add expert context to the numbers.
Restaurants are in the business of bringing people together, making it even more difficult for operators to weather this storm. Pre-COVID-19, restaurant industry sales were set to outpace at-home food spending, new restaurants were opening at a rapid pace and operators were challenged by a labor shortage to find and retain workers. In a few short weeks, the global pandemic turned the industry on its head, forcing a complete reset Amanda Topper
Associate Director – Foodservice
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