COVID-19 has changed restaurant and food sales, and companies had to quickly adjust. Those offering self-serve food options have had to pivot in many areas of the country depending on state and local ordinances.
“The key thing, if you’re not able to do self-serve, is to re-think how you get food out there. There are all sorts of opportunities in a travel center,” said Darren Schulte, vice president of membership for NATSO. “I think what COVID-19 has done is proved to all of us that you really need to have a really robust grab-and-go program.”
Individually Wrap Items: Tiffany Gamble, a consultant for Hat Six, transitioned its fudge program to offer individually packed pieces. “While our sales still haven’t been what they were Pre-COVID—and of course packaging costs have gone up significantly—we are getting pretty close to our previous sales,” Gamble said...