This collection of whitepapers on Reopening After COVID-19, written by Charlie McConnell, Sr Director of Insights and Best Practices, addresses the challenges and opportunities B&I, C&U, K-12, and Healthcare foodservice operators are facing in reopnening their operations. Based on the findings of IFMA's Operator Advisory Councils.
Whitepaper: Business and Industry Foodservice - Redefining Hospitality
07.30.20 – Despite the uncertainty of when employees will return, B&I foodservice operators are redefining hospitality to meet new standards of health and safety. Written by Charlie McConnell, this whitepaper highlights the long-term challenges operators are facing and shares insights and best practices on how B&I operators are adapting. Read now to understand the issues and learn how you can help.
Whitepaper: Colleges & Universities - Preparing for When the Students Return
06.30.20 - Based on the mandates put in place to enhance physical distancing and reduce opportunities for infection, changes will be made to the way students are fed when they return to campus. Written by Charlie McConnell, this whitepaper address some of the changes students will experience as they return to school and summarizes the key challenges that C&U foodservice directors face as they prepare for the next academic year. Read now to understand the challenges they face and how you can help.
Whitepaper: K-12 – Preparing for the Next School Year
06.23.20 - Written by Charlie McConnell, IFMA's Sr Director of Insights & Best Practices, this whitepaper summarizes the challenges that K-12 foodservice directors face as they prepare for the next school year. While most school districts have shifted to their Summer schedule, they are already preparing for the uncertainty of the 2020/21 school year. Read now to understand the challenges they face and how you can help.
Whitepaper: Hospital Foodservice - Reopening after COVID-19
06.04.20 - Written by Charlie McConnell, Sr Director of Insights & Best Practices at IFMA, this whitepaper examines the lasting impact the virus has had on how consumers procure food and hospital foodservice operators provide food and beverages in the new normal. Over the last three months, hospital foodservice directors have been challenged like never before. Their world has been turned upside down and they have had to adjust on an almost daily basis. Now, with the COVID-19 curve flattened in most states, foodservice in hospitals must re-open their operations.