D
uring the early days of the pandemic, as stay-at-home
orders swept the country and restaurants were forced to
close, foodservice entrepreneurs got to work doing what
they do best: dreaming up and executing new ways to stay afloat.
Following are some inventive revenue generators that experts
say will become part of business as usual.
Foodservice Opportunities
in the New Normal
BY JULIE GALLAGHER
New revenue sources that have helped
foodservice outlets stay afloat during the
pandemic are here to stay, restaurateurs say.
PHOTO WANDERING BARMAN
SPECIALTY FOOD SPECIALTYFOOD.COM
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MAKER
