Over the past several years, customers have gotten more comfortable with off-premising ordering options. Still, COVID-19 has caused an explosion of favor for takeout and delivery, the likes of which have never been seen before. Even this far into the pandemic, we still see cases rise all over the country, and new safety regulations come out month to month to month. As a result, restaurants are still closing indoor dining options or just switching over to online platforms. New

When you hear about subscription services, you might think of magazines, music services, or streaming platforms like Twitch, which have gotten extremely popular over the past several years. Wherever your mind goes when you hear about subscriptions, you probably don’t start thinking about sandwiches. Yet that’s exactly what a lot of people picture when they check the monthly subscriptions on their bank statements. It sounds strange; but whereas many delis, sub shops, and sandw

When Todd Evjenth started My Green Lunch in 2012, he aimed to feed delicious, organic food to local schoolchildren in Silicon Valley. However, once the COVID-19 pandemic touched down in the area and necessitated shelter-in-place protocols, there were suddenly no schools in the area to help—but still plenty of children in need. For that reason, the lunch catering company decided to turn its attention to the community at large. In a statement, Evjenth confirmed, “My Green Lunch

Since Adam Eskin first opened Dig (formerly known as Dig Inn) in 2011, it’s grown into a multifaceted business endeavor that now spans multiple states and involves more than just restaurants. Dig began as a way to provide healthy, locally-sourced meals to guests and simultaneously support family farms in the community. Now, however, Dig has locations in New York, Boston, Philadelphia, Rye Brook and Brooklyn, and they deliver across Manhattan and Williamsburg. On top of buildi

Many consumers have increased how much they spend on food delivery ever since COVID-19 led to government-issued shelter-in-place mandates worldwide. With moratoriums on eating out and households trying to grocery shop less often, more and more people have begun getting groceries and meals delivered to their door (using contact-free delivery, of course). When you think about third party platforms, you probably jump immediately to the titans of the industry: Postmates, Uber Eat

Many outreach organizations have been appropriately recognized for their contributions to people and communities in need during this COVID-19 pandemic. In April 2020, Time magazine created a special edition article complete with five different covers and twelve stories showcasing the incredible work people have done, appropriately titled “Heroes of the Front Lines.” We’ve already written about some of the amazing workers who made the cover. Less discussed, however, is the har

Delivery has risen in popularity as the COVID-19 pandemic continues. With shelter-in-place measures forcing everyone indoors, making people scared to go to the grocery store and forbidding dine-in services at restaurants across the world, many have increased how often they order in. Most restaurants previously placed their focus on dine-in services and didn’t pay as much attention to delivery. Now, though, that’s the only revenue stream they have coming in. Whether you’re new

Since the COVID-19 pandemic began, restaurants have adapted their management strategies to accommodate new precautions in line with evolving public safety mandates. These measures, meant to protect the public from spreading the infection and to encourage everyone to follow self-isolation guidelines as closely as possible, require flexibility and ingenuity in areas that, previously, restaurants never had to consider adapting. In certain cases, owners have had to completely rec

With restaurants shutting down most of their operations due to the COVID-19 pandemic, some have found creative ways to keep business moving. Since dine-in services came to a halt, many restaurants worry about staying open through the end of this pandemic. In fact, some speculate that by the time these quarantine measures get lifted, 30% of restaurants will have to permanently close their doors. Although many restaurants have decided to stay open for delivery, which functions

Cloud kitchens—also known as ghost kitchens—have existed for awhile, but with COVID-19 forcing a surge of quarantines and social distancing across the globe, they’re more popular than ever. What is a cloud kitchen? With a traditional cloud kitchen, you rent a space to operate your kitchen out of and only hire the staff necessary to run it. These “virtual restaurants” only offer delivery services with no option to dine-in or pick-up at all. They don’t need front of house staff

Delivery workers are some of the precious few who have been classified as “essential employees” who still go to work during the COVID-19 pandemic. This means they risk infection to get people’s groceries to their door so that everyone else can safely stay inside. However, because they come into contact with so many people and spend time in restaurants and grocery stores picking up orders, they need to take certain measures to stay healthy—not just for our sake, but for their