Restaurants: Impact of the Pandemic quantifies the impact on the sector from both the consumer and business perspective.
Assessment is made for restaurant brands, full-service and limited service sectors, and college campus foodservice.
Month-by-month revenue data provides a baseline for research studies and strategic planning.
Survey findings provide insight into anticipated post-pandemic changes in consumer dining behaviors and shifts in spending.Restaurants: Impact of the Pandemic assesses the growth in carryout and delivery, increases in alcoholic beverage service, ghost kitchens, innovations in drive-thru service, new emphasis in restaurant design, and more.Menu preferences during the pandemic are assessed nationally and state-by-state.
Outdoor dining is also discussed.
Chapter 17: Restaurants of the Future previews the permanent advances in the marketplace brought on by the experiences of the pandemic.
Table of Contents
PART I: ANALYSIS
1 Financial Impact
2 Bankruptcies & Closures
3 Reduced Demand
4 Restaurant Brands
5 Restaurant Customers
6 Restaurant Employees
7 Restaurant Safety & Hygiene
8 The Food Supply Chain
PART II: PANDEMIC & POST-PANDEMIC DINING
9 Eating & Drinking Behaviors
10 Cuisine & Menu Trends
11 Restaurant Operations
12 Carryout
13 Delivery
14 Full-Service Restaurants
15 Limited-Service Restaurants
16 College Campus Foodservice
17 Alcoholic Beverage Service
18 Outdoor Dining
19 Restaurants of the Future
PART III: PREFERENCES DURING THE PANDEMIC
20 Casual Dining Carryout
21 Delivery Menu Items
22 Outdoor Dining
23 Quick-Service Restaurants
24 Regional Menu Selections
PART IV: RESOURCES
25 Coronavirus Information Sources
26 CDC Guidelines
27 FDA Best Practices
28 Restaurant Reopening Guidance
- APPENDIX A - CONTACT INFORMATION
- APPENDIX B - STATE HEALTH DEPARTMENTS
- APPENDIX C - COVID-19 CASES & DEATHS BY STATE
