4. How the pandemic changed foodservice
Description
In this episode, we discuss the long-term effects the pandemic is having on foodservice. We cover shifts in labor supply, digitization of brands, ghost kitchens, FoodTech, and other topics.
In an industry still recovering from the affects of COVID-19, operators are faced with heavier costs and larger shifts in consumer behavior than every before. Food operators are adopting new technologies, business models, and marketing strategies to help them thrive in the new normal for foodservice.
In the episode, Isaac refers to this article that paints a picture of where workers are going after quitting foodservice.
Watch this episode:
https://youtu.be/6VRLt7crfPE
Learn more about smart vending:
https://www.launchfoodspot.com/
Connect with us:
hello@launchfoodspot.com
![9. Brain Food: A conversation between a neuroscience junkie and professional chef. [3 Scientific Studies]](https://storage.buzzsprout.com/p5jf4r18g6biroyn2edg1kyvfpye?.jpg "9. Brain Food: A conversation between a neuroscience junkie and professional chef. [3 Scientific Studies]")
United States
