The Coronavirus pandemic has hurt many businesses and affected many ways of life. Restaurants have been hit particularly hard, and the industry is still reeling from reduced capacity, closed dining rooms and the lingering uncertainty about how to avoid the virus.
A substantial number of restaurants closed down in March and never re-opened. Of those that are attempting to adjust to the new normal of the foodservice industry, their menus are not what they used to be. Those changes present opportunities to connect with new audiences, for both the restaurants and their meat suppliers.