In March 2020, the Covid-19 pandemic upended the food service and food retail industries. Business owners and facility managers everywhere were forced to press pause, then had to figure out how to navigate amid new rules and regulations. While these hard-hit industries continue to hold out hope that things return to normal, there is a growing realization that dining out and shopping may never return to pre-pandemic norms. As this new reality continues to grow, perhaps reinforced by the Delta and Omicron variants, it is more important than ever to implement changes that keep both employees and customers safe and feeling confident in what has become the “new normal.”
This paper provides key insights that help enable today's Food Service and Food Retail organizations the ability to maximize customer and employee safety.