Background: Social distancing and the economic downturn imposed by COVID-19 have significantly affected the food service segment. Therefore, operation recovery and adapting to a new reality must be achieved as quickly and efficiently as possible. Studies on this topic, which have been conceptualized in various parts of the world, have brought new ideas to light to mitigate the negative effects of COVID-19 on food service.
Scope and approach: This study aimed to discuss the impact of COVID-19 on food service operations, changes in pre-existing trends, and post-pandemic perspectives.
Key findings and conclusions: COVID-19 has changed all business segments. When dining rooms were forced to close, many food services had to resort to innovation to survive, and many added deliveries and/or adopted the dark kitchen models in one of their many forms. It is expected that the demand for delivery, dark kitchens, and the adoption of technological solutions, for example, contactless payment, will remain in the post-pandemic scenario. Food quality control measures have become more strictly enforced, not only to prevent SARS-CoV-2 contamination but also to increase credibility with the customer. These long-established food safety practices have returned to the spotlight, been revised, and should be maintained for well into the post-pandemic period. Restaurants are operating again and restrictions on opening hours and capacity have been relaxed or eliminated. Continued studies on this topic are important for supporting creative and scientifically based solutions for socio-economic recovery.
Keywords: Consumer food service operators; Coronavirus outbreak; Delivery; Eating behaviors; Restaurants; The “new normal”.
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