The business and industry market was rocked by the coronavirus pandemic this year. As companies shut down their offices to stop the spread of the virus, food service programs in these locations were left with severely reduced occupancy and dining customers.
The year’s top B&I stories focused on two phases of the pandemic—the immediate impact and the reopening phase. One of the feel-good stories from the early days of the crisis was the World Central Kitchen, led by chef Jose Andres, who helped feed stranded passengers on the cruise ship Grand Princess. In conjunction with Bon Appetit, World Central Kitchen fed meals for 3,500 passengers.
Restaurant Associates (RA) also shows up on the list of top stories, first with the creation of a new “safety czar” position. The contract management company says the position focuses on safety and sanitation measures that are rooted in fact over opinion. The new safety czar is also doing training for associates.
RA also makes the list with its revamped catering program, offering boxed meals to limit contact and cross-contamination.
Sodexo clocked in with the top two stories of the year. The first story is how the contract management giant is dealing with new coronavirus limitations, including saying goodbye to the traditional salad bar and expanding pickup and delivery service.
The second story is follow up to the first story, with a new COVID-complaint B&I concept called Modern Recipe.
Check out these stories and more in our top 10 B&I stories for 2020.