Category: Restaurants

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Worth the Wash? The Lifetime Cost of Linens

Worth the Wash? The Lifetime Cost of Linens

As the years add up, so does the cost of using linens in hospitality and conference center foodservice operations. Depending on the size of the facility and the volume of events, it can literally cost thousands of dollars annually to purchase and maintain linens, and that doesn’t even include the additional labor costs. When you add those years up, the numbers can be staggering.

So, what are the alternatives to using linens? Why are they used in the first place? And what are the important considerations when going linenless in a hotel catering or banquet service? Let’s take a look at the three most important details.

AESTHETICS

It’s important to begin with the reasons linens are used in the first place. Simply put, linens add an element of refinement to a service. They look nice and are aesthetically pleasing, so operators use them to elevate an event.

MOBILITY & VERSATILITY

Linens are also popular because they can convert tables or serving stations in any location into a point of service and do it in aesthetically pleasing ways as mentioned above. The point is buffets and serving lines aren’t always in the same places, so linens are mobile, so to speak.

STORAGE & SPACE

Lastly, linens are easy to store and don’t require a lot of space when they’re not in use.

The Benefits of Linen vs. the Alternative

The reasons linens are desirable are obvious. We all love refined service when we’re at a wedding or an important catered business function. But this is from the guest perspective. What about the operator?

As we mentioned, linens are costly and require a significant amount of labor to keep them clean. Cleaning requires either the ability to wash them in-house or use an expensive service. When linens are cleaned in-house, water and electricity usage climbs. It can literally translate to thousands of dollars in cost.

There are alternatives, though, that still meet the benefits listed above, and one of those solutions is the Traveler Series Serving Tables from Lakeside. These durable units do not require the use of linens and can be easily moved throughout the property. Let’s look at the Traveler Series through the lens of the benefits.

AESTHETICS

Lakeside’s Traveler Series Serving Tables come with beautiful laminate finishes. With 12 optional laminate top finishes and even more solid surface finishes available, operators will find an aesthetic that matches the existing space. From Victorian Cherry to Sand Stone, the looks are as varied as the guests who will use them.

MOBILITY & VERSATILITY

All units come with durable casters that allow for transport across the property. This means just about any area of a hotel or conference center can be turned into a serving station in a matter of minutes simply by rolling a table into place. Units come in various sizes, too, from 30-inches all the way up to 60.

STORAGE & SPACE

The Traveler Series Serving Tables can be purchased as nesting tables with the option for two or three different heights. This makes storage easy while also providing an added level of versatility.

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The Environmental and Financial Impact of Foodservice Linens

The Environmental and Financial Impact of Foodservice Linens

When we think about linens, we often envision the white tablecloth in a fine dining restaurant or the hundreds of cloth napkins at a business banquet, or even the coverings on a serving line. While they can help create an aura of elegance and refinement, the reality is linens can have a negative impact on the environment, which in turn can have a negative impact on a foodservice operation’s bottom line.

Buying linens isn’t just the only expense. It also costs money to use them and keep them clean, and those costs can be quite expensive. Just consider an Atlanta area restaurateur who spends roughly $2,000 per month on linen costs spread across six different locations.

What are the reasons linens are so costly? The same reasons they can also have a negative impact on the environment — utilities.

As energy prices rise and water becomes scarcer, it’s going to cost foodservice operators more and more to operate a business using linens. Energy uses more of our natural resources, and just one look in the newspapers in the American Southwest is all that’s needed to see just how important water is today.

Of course, operators also need staff to help set up, break down, and clean linens. In today’s environment, staff is harder to find than ever, particularly in the foodservice industry. This creates an additional burden for operators who are looking to add fine white to a food serving line.

Whether it’s in-house staffing that can be hard to find or expensive linen services, foodservice operators are now looking at other alternatives to traditional linens that can consume resources and finances.

What are the alternatives to linen?

More than just about anything, linens are used for aesthetics to create an air of refinement. Whether it’s tables or buffet serving lines, when operators use serving stations that meet visual standards and can complement the overall décor of the room, it goes a long way toward the elimination of linens. Look for serving stations that have a variety of aesthetic options, or even better, that provide the level of customization needed to create the desired look.

Lakeside has solutions specifically to help erase the need for linen by providing functionality, durability, and a level of aesthetics that will enhance any serving line situation.

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Finding Comfort, and Profitability, in Mobile Coffee Stations

It’s 3 a.m. in the maternity ward of the nearby hospital. An exhausted, soon-to-be father going on 36 hours of no sleep is making his way down the hallway to grab a cup of coffee to keep him alert when he needs to jump into action to help his wife.

Meanwhile, in the lobby, an excited set of grandparents arrive, ready to start their day with a hot, fresh cup of coffee, eagerly awaiting the arrival of their grandchild. While seemingly insignificant, those cups of coffee carry an enormous impact on these hospital guests seeking comfort when they need it the most.

It’s well known that foodservice plays a critical role in hospital and healthcare operations. Not only is food and beverage critical for wellness, but it can also provide comfort to both patients and visitors alike while creating profit points for operators. A hospital’s overall satisfaction ratings are largely dependent on how foodservice is perceived, and those same satisfaction ratings play a key role in an operation’s reimbursement rates.

More and more hospitals and healthcare establishments are turning to alternative points of sale as it relates to food and beverage, using otherwise unprofitable parts of a hospital and turning it into the potential for profits. Kiosks and mobile serving units are a big part of this equation. This brings us back to that cup of coffee.

Coffee Kiosks Provide Value and Profit

More than just about any other type of food and beverage operation, coffee kiosks will generate interest amongst hospital guests and visitors, but what considerations do operators need to determine before initiating a kiosk coffee program that results in high patient satisfaction?

MENU

What styles of coffee beverages are being served, and will there be additional food items or other types of beverages on the menu? This is an important determination that will impact just about every other decision, from the type of kiosk cart being used to the ordering and inventory process. Using just one espresso machine? What about syrups and other extras to add to guests’ drinks? Think about both the menu you plan to serve and the space you have to serve it.

LOCATION

Next, where will the cart be located, and is it important to be able to move the cart from place to place throughout the day or week? Again, this will impact that type of cart being used, as well as other factors such as service hours. Looking for flexibility as to where you plan to offer your coffee service? Consider portable, mobile coffee counters that can move through hallways with ease, with plug-and-play functionality.

SERVICE HOURS

Service hours are important from both a staffing and a menu perspective, as this can change depending on the certain type of daypart. At the same time, service hours will determine where coffee stations should be located. For example, if a coffee kiosk is operational 24 hours a day, during the nighttime hours, it should be located in a place where it won’t disturb sleeping patients. Lobby coffee kiosks will likely result in the highest traffic of guests, so refrigeration and sinks may be additional components to add to a kiosk, as opposed to a self-contained smaller counter.

Healthcare Foodservice Is Interdependent

As you can see, the three factors above are all interdependent on one another. Hours of service will impact location and menu and vice versa. Regardless of the decisions on the above, though, the one important factor that might provide the versatility to run an operation as desired is the actual type of kiosk being used. In healthcare, it’s important to be flexible, ready at any moment, and provide comfort when it’s needed most. Your coffee station should reflect those same characteristics.

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Considering Multifunctional K12 Foodservice Equipment

Considering Multifunctional K12 Foodservice Equipment

School cafeterias don’t always have the space needed to serve students as conveniently as possible, but switching to multi-function foodservice equipment can make it easier to keep your K-12 kitchen clean, organized, and profitable. And as we’ve learned in the past year, versatility in service can be a game-changer. With the right equipment, school nutrition staff can change the points of service, adjust countertops and shelves to match menu options and grade levels, move food around, and even help maintain a sanitary cafeteria.

Let’s dig into a few important considerations when reviewing multi-function school nutrition equipment.

Allow for menu versatility.

Counters that can be adjusted to have flat tops or hold a variety of configurations of serving containers provide the highest level of flexibility and efficiency when it comes to serving different types of meals. Bulk containers of spaghetti, soup, salad, or similar menu items usually benefit from being kept in a large container that can be nested into the counter so that the food is at the level of the counter, which makes it easier to scoop without making a mess. However, regular flat counters are usually a better fit for pizza slices, sandwiches, and other solid items, which means that choosing countertops that can be filled in or left open provides the most options for efficiently serving various types of foods.

Changes the points of service.

Adding portable serving carts allows schools to move away from traditional lunch lines, instead, serving students in their seats or even in the classroom to minimize touchpoints. Lakeside’s wide variety of utility carts are able to help you find the perfect solution for your foodservice equipment needs. This was certainly critical during the COVID period. Mobile serving is easier with reliable and sizable carts that can help staff move food from the cafeteria to other parts of the school. Mobile carts can also be used for storage when they’re not in use. Though the needs for in-class service may not continue after COVID, the concept will likely continue because of the convenience it provides.

Ensure sanitation and safety.

Multi-function foodservice equipment makes it easier for schools to configure stations as needed. Having the ability to add hand sanitizer or even a sink, for example, can allow schools to help ensure safety and sanitation. These safety needs will likely continue into the future. For schools that don’t have existing sanitation equipment, it can be added to a line as part of multi-functional serving equipment.

Providing barriers between prepared foods and students in line is also a helpful step when it comes to making your school cafeteria more sanitary, but blocking off the entire food service area may not be possible. Versatile lines can include options to help protect food by allowing directors to add or remove safety barriers as needed.

Explore equipment options.

Switching to multi-function foodservice equipment can make serving students more convenient and more sanitary. At Lakeside, we offer a variety of foodservice solutions that make it easy to serve students in ways that best fit the layout of your cafeteria and the needs of your school. Browse our website to explore how our products can make your K-12 foodservice more innovative and more convenient.

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Are Meal and Cocktail Kits the Future of Foodservice?

Are Meal and Cocktail Kits the Future of Foodservice?

Kits are “it”.

During the pandemic, all we wanted was to find a way to simulate normal, a normal that was changed due to the closure of the bars and restaurants we frequent. For many, stopping at our regular pub for a beer or eating lunch at our usual restaurant is more than a way to get sustenance, but a ritual that brings us comfort and joy. Restaurants and bars had to adapt, and this is when cocktail and restaurant take-home kits gained popularity.

By providing pick-up boxes of food and beverage — often paired with detailed instructions and a personal touch of service — take-home kits became a great way to enjoy our favorite establishments within the constraints of the new normal. Having a designated space for kit pick-up has helped many businesses streamline this process in a contactless way. Here are some contactless cart options for your business.

These kits have allowed us to have a new cocktail from our favorite speakeasy or a multi-course meal from our favorite restaurant without the risks of leaving home. Cocktail and meal kits started as a means to an end, a way for us to comfort ourselves, but even with the country opening back up, cocktail and meal kits are still doing well. Are they here to stay?

What are cocktail and meal kits?

Getting into the details, cocktail and meal kits provided a new way for food and beverage establishments to remain relevant in the eyes of their most loyal customers. As we mentioned, detailed instructions were often included. In some cases, those instructions were even videos or live teleconference sessions where consumers could have direct access to chefs and mixologists.

Cocktail kits came with liquor, botanicals that were often hard to find, and sometimes even glassware. Meal kits came with pre-measured ingredients, recipes, and sometimes hard to source proteins or items that came pre-marinated for a taste that would be difficult to simulate at home. Using these clever kits, anything difficult in the process or in the flavor profiles were handled by the restaurants or bartenders. But with the country opening back up, why are these kits still selling well?

Why are cocktail and meal kits still selling?

People discovered that cocktail and meal kits are fun. It’s nice to create the foods and drinks you love at home, and even more fun to surprise someone with a drink or a plate of food they thought they couldn’t get. In a sense, the meal and cocktail kit concept has completely changed the concept of the dinner party into something that can be more of a conversation starter than just a home-cooked meal.

In fact, meal kits even go beyond our local neighborhoods. Thanks to companies like Gold Belly who ship foods from famous establishments across the country, the novelty of creating a sandwich from Katz’s Deli when you live in Ohio or Som Saa when you live in the US is completely possible. Taste bud tourism is alive and well thanks, in large part, to consumers being stuck at home over the course of the last year and a half.

As we look to the future, more and more consumers might realize they just don’t feel like going out but would like to enjoy the same level of quality. At the same time, restaurants and bars have opened up new profit points by providing meal and cocktail kits. Only time will tell if meal and cocktail kits are truly the future of dining, but if they keep on selling as they are, they will certainly have a strong presence in the marketplace.

Does your business have a streamlined process for customers to pick up their at home meal or cocktail kits? Check out Lakeside’s Curbside and Carry Out carts for quick, contactless distribution to your customers.

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Reimagining “All-You-Can-Eat” in a Post-Covid World

Reimagining “All-You-Can-Eat” in a Post-Covid World

The world is starting to open back up, and so, too, are our beloved restaurants and foodservice establishments.

We're all grateful for this, especially knowing that while it may take some time, things should pretty much return to normal -- eventually -- in a post-COVID world. There is one type of operation, though, that still might look a little different.

Buffets.

Many consumers have stated they wouldn't feel comfortable going back to such open settings that allow anyone and everyone to grab what they want whenever they want. The once-beloved tradition is simply not feasible in current times and may not make a true comeback for years to come. So, how are restaurants and hotels recreating the buffet experience?

PIVOTAL MOVES

While all-you-can-eat is often associated with buffets, it doesn't have to be. Some restaurants have been using this model forever, most notably Korean BBQ service. K-BBQ has gained popularity with the rising trend of Korean cuisine, and this model offers all-you-can-eat servings that are personal to the individual table. Consumers will order from a specialized menu, paying a flat rate and the dishes will be delivered to their table rather than going to a buffet.

This has been shown to be successful in K-BBQ settings and many restaurants are using the method to transition their services. By offering an “endless supply” of selected dishes, customers are able to still get the all-you-can-eat experience without the fear of cross-contamination.

This style of service also requires moving foods from the kitchen to the tableside while preserving safety, freshness, temperature, and quality. With the right food delivery system, operators can not only serve amazing foods but also reduce the potential for food waste by rationing serving sizes.

MOVING THE SOCIALLY DISTANCED LINE ALONG

No restaurant is escaping the transition of re-opening unscathed, and that's part of why many businesses are relying on disposable items so heavily for to-go orders and delivery services. Unfortunately, that's not exactly cost-efficient and adds an extra layer of labor to the daily list of tasks. One solution that vendors are finding success with for maintaining a somewhat buffet-style service is by mimicking cafeteria lines.

Consumers are encouraged to socially distance in lines, but they can experience an almost traditional buffet by moving through an assembly line. While in line, they can choose from pre-assembled plates from the menu or encounter staff-served options that don't require any consumer engagement with serving utensils.

Serving lines and foodservice solutions are a critical component of this type of service. Units that are easy to configure, provide visibility, ease-of-use, and are easy to clean can help make operations more efficient and profitable.

ORDER UP

In addition to utilizing Korean BBQ settings and Cafeteria line styles, buffet models can benefit from ordering directly from the table. This would include a tablet or mobile device that allows customers to quickly review the menu and place their orders. The virtual order is then sent directly to the kitchen to begin preparation and helps create a hybrid of ordering on the go while still enjoying the dine-in experience.

This solution may also assist in offsetting some labor costs, reducing the number of front-of-the-house staff needed on shift. Staff that are serving would focus more on seating customers and delivering orders rather than constantly taking orders and checking on tables.

STAY UP TO DATE WITH THE LATEST FOODSERVICE TRENDS

There's no single direct solution to getting back to normal, and the truth is that the current day foodservice is creating a new normal. With modern-day technology, adjusting to local mandates and re-imagining the industry's day-to-day setup is constantly changing.

Our goal at Lakeside is to keep you informed as well as provide you with serving stations, portable serving carts, serving lines, countertops that bring you innovative solutions for a post-COVID experience. The all-you-can-eat buffet tradition might look a little different from now on, but you can still create that sense of enjoyable engagement for consumers dining with you.

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What to Expect from the Post-Covid Labor Crunch

What to Expect from the Post-Covid Labor Crunch

After laying off a huge number of staff members, the foodservice industry is now struggling to find and hire labor.

In some ways, the shortage in staffing has created a sense of panic in regard to how the foodservice industry and restaurants will move forward. For smaller businesses, it can be difficult to compete with larger chains that are now offering monetary incentives to entice workers. The industry will move forward just like it’s always done, and here are a few important factors.

WHY ARE WE FACING A LABOR SHORTAGE?

At the start of the pandemic, many cities mandated lockdowns that shut businesses down completely or dwindled services to curbside pick up and delivery. This had serious impacts on the workforce, with millions of workers being either laid off or furloughed during the heart of the pandemic.

For those who remained, there was certainly the added concern of COVID exposure, in addition to the higher demands foodservice jobs brought over the last year. With so many worried about getting sick and potentially spreading the virus to loved ones, that mentality has continued to some degree up until the present day. Tack on the presence of poor working conditions in some situations, government assistance, and numerous other factors, and the result is an industry now facing a labor crisis. Simply put, the causes cannot be simply put. It’s a complex situation with many facets.

In April of this year, the Bureau of Labor Statistics reported that 266,000 jobs had been added throughout the economy. While many people have concerns about what to do as businesses re-open, the numbers show that the majority of industries are not experiencing a shortage in labor. It’s mostly targeted towards the leisure, hospitality, and foodservice sectors.

WHAT CAN WE DO TO ENCOURAGE HUNTING WORKERS TO APPLY?

Due to the shortage of staff, many foodservice operations are unable to fully open back up and some have even begun to cut back hours to try and offset the frustration. Many employers are having trouble getting people to show up for actual interviews, and when smaller businesses are unable to offer monetary incentives, updating SOP’s and providing transparency can help.

People are looking for safe conditions that provide them with reassurance in the workplace. This means being fully open about what you’re doing to protect employees. Adding in additional cleaning and updating kitchen or in-house equipment with hand sanitizer stations and more have been key turn solutions to encouraging many workers to ease their way back in.

RELIABLE EQUIPMENT TO HELP EASE THE STRAIN

The labor shortage isn’t only impacting the operational process for restaurants. It’s leaving the few workers on shift exhausted from overtime and lack of help. Fortunately, digital solutions and technology are making waves in easing the pressure from staff and providing a sense of functionality. Mobile ordering and apps that allow consumers to place orders directly from their table are allowing employees to focus more on cleaning and serving rather than constantly seating or checking on guests. This has offered phenomenal assistance in allowing workers to do their jobs without becoming overworked.

Other options include portable serving carts or pick-up cabinets to assist in providing options for hungry consumers, effectively changing the points of service. This equipment ensures that multiple orders can be taken care of at once, and it provides security to the customers that placed the orders. With the help of durable and reliable equipment, many foodservice operations are gaining some structure again.

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A Brief Look at the Coming Return of Outside Dining

A Brief Look at the Coming Return of Outside Dining

With warm weather quickly approaching, so is the return of outside dining. With the COVID-19 pandemic forcing restaurants to get creative, patio dining became a necessity to keep businesses open and maintain the social distancing requirements. Enjoying beautiful breezes and outdoor views during meals was a way for many to have a sense of normalcy during the pandemic. This new fix for many restaurants will now be a staple moving forward in the future. 

Increased Patio Seating

Many restaurants that embraced patio seating will be looking to expand this area for the upcoming season and even into the future. With the investment made into quality patio furniture and renovations to these areas, there is a desire to maintain this investment and keep these dining options available. Some restaurants removed a portion of their interior dining as a way to expand patio options. These renovations have made patio and outdoor seating essential for their business operations for the long-term. 

Patio Decorating

More than just seats and tables were purchased for outdoor seating options. Creating an inviting atmosphere of lighting, partitions, and even plants were purchased to accent the patio and bring the inside atmosphere outdoors. This type of transition is designed for long-term changes, expecting guests to enjoy this atmosphere even after the pandemic is gone. These new dining areas are new and vibrant, attracting diners to continue the experience and appreciate their surroundings. 

Maintain Social Distancing 

Although the pandemic appears to be slowing down, the warm weather and spring sports seasons will bring diners out of their homes, looking for environments that give them the dining option while doing so safely. Keeping these distance requirements in mind, restaurants across the country are prepared for COVID-19 spikes that may happen and keeping their diners safe while eating. Many diners are still conscious of distance and will continue to have reservations about close seating moving forward. Patio seating allows these diners to be comfortable and keep staff members safe at the same time.

Privacy on the patio is not something found prior to the COVID-19 outbreak.  Even if diners are not overly concerned with social distancing, some restaurants have tables on the patio set up so that they can enjoy a private outdoor meal with their family or friends. 

Pet-Friendly Options

Many of these diners who have embraced patio seating at these restaurants last year were pet owners who found this dining option to be accommodating to their furry family members when they went out. Instead of being forced to take-out options, many restaurants allow pets to sit with their family while dining outdoors. For this reason, many pet owners were able to be flexible with running errands and getting outdoors with their pets. This flexibility has allowed many restaurants to expand their customer base in their area, targeting customers who otherwise would look past their restaurant for other dining options. 

Embracing Live Music

While some restaurants offered live music to their guests on the inside, they decided to take a chance and move the music to the patio where guests were dining. These restaurants were able to attract other customers nearby looking to grab a bite to eat and catch some music with their meal. Allowing guests to have this option during the pandemic gave further ground to the outdoor patio, and these stages that were designed for these patios are ready for the upcoming season. 

Streamlining Service

The last piece of the puzzle is to make sure service is easy and efficient. With mobile carts and serving stations that can be moved throughout outside seating areas, operators can set up points-of-service that make things easier for staff. At the end of the day, this makes the experience better for guests.

Lakeside has a wide range of serving solutions that can help restaurants prepare for the resurgence of outdoor dining.

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Foodservice Equipment and Supplies for Reopening

Foodservice Equipment and Supplies for Reopening

As the vaccination distribution begins to ramp up, you’re looking towards reopening your restaurant or foodservice business. However, you want to do so safely, and you know that Americans will always look at safety differently in the wake of COVID-19. This makes it an ideal time to create a plan for additional safety along with a list of the equipment and supplies you’re going to need to reopen with safety as your main focus. 

Here are a few ideas to get you started:

Grab & Go Kiosks

Whether you’re offering up hot or cold items, these grab-and-go kiosks keep cold items cold and hot food hot. There are several styles and sizes to choose from. You can select a kiosk that comes with shelves above the main heating and cooling section for items that don’t need climate control, such as chips, pretzels, or fresh fruit. These shelves can also increase impulse purchases as the customer grabs a bag of chips to go with their cold soda or hot sandwich. You can even have your company name or logo printed on the side.

Mobile Food Carts

Similar to the grab-and-go kiosks, these mobile food carts make it easy for you to offer both hot and cold food offerings except they have wheels to move it where it’ll attract the most customers. You can choose among a variety of laminate colors to complement your company logo. The mobile food carts can include custom graphics to use as an advertising source. The cabinets open easily to making cleaning or draining melted ice a snap. A shelf at the end of the cart is a great location for napkins, condiment packets, or plastic cutlery. 

Condiment Dispensers

Buying individual packages of condiments is too expensive unless you’re offering to-go only options. Condiment dispensers are easier to clean than leaving ketchup or mayonnaise jars out for customers to use. You can easily fill the condiment dispenser and get back to the work you need to do. With dispensers, you can provide more condiment choices and more available products, so you don’t spend a lot of time restocking. Also, dispensers help with portion control. You need to create a system for keeping the parts touched by humans hand cleaned and frequently wipe them down with a sanitizer but it’s easier and safer than individual bottles. 

Clear Partitions

In order to protect both your customers and employees, you need clear partitions set up around your restaurant or food service area. You might put up a partition at the point of sale and in between tables and booths. Anything that you can do to keep different people from introducing their germs to others is a positive. When planning on installing clear partitions, you need to put a plan in place for cleaning and sanitizing them. This should become as second nature as wiping down the tables and seats between customers. 

Hand Sanitizer and Disinfecting Wipe Stands

Americans have become very conscious of keeping their hands clean and their surfaces sanitized. By installing either a hand sanitizer or disinfecting wipe stand in your restaurant or foodservice operation, you can provide your customer base with extra peace of mind. Making these products readily available to your clients and customers helps to minimize the transfer of germs and other contagions. These stands are easy to set up and restock with supplies. 

Lakeside is dedicated to partnering with restaurants and foodservice organizations as they reopen safely to the public. We offer a full line of products and equipment to help you keep your company cleaner and safer for your clients and staff.

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The State of Our Food Supply

The State of Our Food Supply

From dealing with COVID-19 outbreaks to pursuing solutions that allow foodservice operations to stay operational, things have been increasingly challenging in the last year. At the very beginning of the pandemic, there were concerns about food shortages as it relates to processing and distributing our food supply, and those challenges continue in varying forms today.

Let’s start back at the beginning when the national food supply was in possible jeopardy and was an unknown factor. Many people rushed to grocery stores to stock up for weeks and even months on canned and frozen goods. This left grocery shelves bare and consumers terrified for what was to come.

The industry that struggled the most during this period was the meat processing business.  With heavy staffing working in proximity, many processing staff members fell ill with the coronavirus causing many plants to close. Companies responded, though, and measures were put in place such as temperature scanning, social distancing, and increased sanitation. By June, meatpacking was back to operating at roughly 97%, as reported by WebMD.

While the initial scare put us in a world of uncertainty, we slowly began to find a balance. More resources were available, and shelves were less bare. What we learned was the importance of keeping staff healthy across the entire foodservice spectrum, from grocery stores to restaurants to delivery drivers to meat processing plants.

As the virus continues to sweep across the United States, many are now worried that the industry won’t suffer from a supply shortage but rather a staffing shortage. Even with new regulations and rules set in place, extra cleaning, and additional precautions, people are still testing positive for COVID-19. 

Critical labor is being put at risk in order to keep our food supply functioning, leaving many questioning if their jobs are worth that risk. On the other end of the spectrum, many are still seeking jobs and a surplus of people are working from home, keeping grocery stores flooded with business. 

New solutions are popping up daily to help prevent the spread of the virus as well as assist in keeping operations functioning, and even in the initial scare, most weren’t going hungry due to a lack of food supply. Giannini Foundation of Agricultural Economics reported the biggest vulnerability for food insecurity was due to the loss of jobs from lost income with collapsing prices and lowered market demand. 

While there’s still concern over the potential changes in the industry as we continue to deal with the pandemic, for the foreseeable future food supply looks promising and reliable. 

For a full list of all available COVID-19 product solutions from Lakeside, we encourage you to visit our main COVID-19 Resources page.