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The Final Stretch

By | Company News, Food for thought | No Comments
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It’s the final stretch.  Having now survived Black Friday, there’s only one more month of 2020 left.

There have been more prognostications made this year, about life in the following year than any in recent memory.  We all know the reasons.

But what will 2021 and beyond really look like for the hospitality & foodservice industry?  

Will there be PPE’s in our collective futures?  Which operations will survive; what concepts will be introduced in the spring?  

Trends have accelerated and others have emerged. Which will have staying power?

Multi-unit operators have been busy reimagining their physical plants with an eye towards accommodating the swelling demand for off-premise alternatives.  

Workplace feeders are contending with a seismic shift in their models including projections of between 50% and 90% reductions in an ever-shifting pool of potential patrons.

Health and safety concerns of both staff and customers are now paramount considerations for every facility.

Provided that the viral spread curve is again flattened and local governments are willing, when will pent-up demand and Zoom-fatigue tip the scales in favor of a resumption of on-premise dining?

Yes, we’ve come a long way, but the road ahead is still long and uncertain, as many other questions remain.

On this final leg of the journey, let us now commit to restoring the guiding principals of hospitality that have traditionally served us so well.


The latest in contact-free food delivery – PUC by Carter-Hoffmann


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