Digital disruption: the hyperlocal delivery and cloud kitchen driven future of food services in post-COVID India

PurposeThe pervasive impact of the COVID-19 virus on the food services sector in India has created conditions for fundamentally altering the structure of the industry. This paper offers a nuanced evaluation of the transfiguration of the market, explaining descriptive views supported by numerous secondary data sources.Design/methodology/approachThis is a self-driven study grounded in secondary data. Qualitative and quantitative assessments are assimilated from credible market research reports of multiple agencies in the Indian context, as well as news developments during the pandemic period.FindingsDigitally pivoted platforms such as cloud kitchens and delivery aggregators will eclipse all other formats due to the potential long-term prevalence of the COVID-19 virus. These formats would rise to a dominant position in the Indian food services sector in the coming decade.Research limitations/implicationsThis study is entirely driven by secondary data due to the inherent difficulties of collecting sizeable and good quality primary data as a result of the lengthy and stringent lockdowns imposed across India. Future studies should consider collecting consumer responses to get a better picture of changing dining habits in the post-pandemic scenario.Practical implicationsThe dynamic and evolving food services in India, catalyzed by the Internet and digital technologies will help academicians study the long-term implications of this change, and how it would impact society at large. The paper provides a rich body of contemporary data and analysis in the food services sphere.Social implicationsThe COVID-19 pandemic and its long-term persistence would dramatically alter food service consumption across India. This will not only change how the industry is structured, but will reshape how food is consumed into the future.Originality/valueThe study is a holistic examination of the relationship between the coronavirus pandemic and the food services industry in India. The macro perspectives aided by news coverage and industry research would help generate potential research questions on its own merits.

Korean consumers' use and concerns about food delivery service.

BACKGROUND/OBJECTIVES: Despite the rapid growth of the online food delivery service market since the outbreak of coronavirus disease 2019, little research has focused on how consumers are using food delivery service and what they are concerned about when using food delivery service. Moreover, previous studies have not paid adequate attention to how these concerns are related to consumers' intention to use food delivery service. Therefore, our study examines behaviors and concerns regarding food delivery service and identifies the key factors in consumers' intention to use food delivery service. SUBJECTS/METHODS: Using data collected from 549 Korean consumers, we conducted descriptive analysis, exploratory factor analysis, and multiple regressions. RESULTS: We found that using food delivery service is not only for main meals at home or the office but also to meet a variety of dietary needs and occasions. The findings indicated that Korean consumers are most concerned about the sustainability of food delivery service, followed by health, hygiene, hedonic, and usability aspects of the service. Hygiene concerns and a hedonic aspect of the service were negatively associated with consumers' intention to use food delivery service among users, while health concerns decreased the intention of non-users. CONCLUSION: The findings have implications for practitioners and policy makers in food delivery service. To further propel market growth, they should help reduce health concerns of non-users, as well as hygiene and hedonic concerns of existing users.

Clinical Nutrition and Food Services

Nutrition and food services provide a clinical support for quality nutritional care and treatment for a patient's overall nutritional health and recovery. In response to the crisis of the COVID-19 pandemic initial surge at SBH Health System in Spring 2020, the clinical nutrition team immediately began setting up strategic plans to cope with the unprecedented challenges and the arising logistical and staffing needs as greater demand was put on acute care hospitals worldwide. This chapter highlights those plans and describes how they were implemented during this COVID-19 crisis to ensure the continuity of quality nutrition care provision for all patients in the hospital as well as in the community. A primary challenge throughout the rapidly evolving COVID-19 crisis was rapidly expanding the capacity of the Nutrition Services Department. With proper strategic planning within the team and across the hospital departments, substantial preparations were made to overcome these difficulties and obstacles, despite the many unforeseen circumstances that often evolved unexpectedly. With great teamwork and collaboration, the clinical nutrition team realized there were actually many pathways to negate and minimize the impact of the crisis on nutrition provision allowing continuity of service through the pandemic crisis. © SBH Health System 2022.

Change and innovation in food aid provision in Sussex and Southwest London during the COVID-19 pandemic

PurposeThe purpose of this paper is to examine how food aid providers in Sussex and Southwest London responded and managed during the pandemic.Design/methodology/approachThe methodological approach consists of three inter-related layers. A qualitative description research approach based on naturalistic inquiry, supplemented by site visits and personal observations was used.FindingsThe pandemic catalysed dramatic, often positive, changes to the provision of food aid, with a move away from the traditional food bank model. It brought about increased coordination and oversight, as well as the upscaling of capabilities, infrastructure and provisions.Originality/valueThe paper contributes to the literature on food aid in the UK It provides evidence for how providers are transforming the sector for the better and potentially helping to deal with the cost-of-living crisis.

Determinants for food service market segmentation and contemporary consumers' behaviours amid the Covid-19 pandemic

PurposeThis study aims to draw attention to consumers' behaviours which are changing on account of the COVID-19 pandemic, provide an understanding of the factors influencing these behaviours and emphasise their importance in building contemporary business models for the restaurant industry. The article is a case study of the Polish restaurant sector based on a comparison with the worldwide literature.Design/methodology/approachA study of the current literature on the subject pertaining to the issues discussed, an analysis of them, mainly by examining trade reports, with a special focus on the following databases (BDL GUS, CBOS, IGGP PKD) and foreign references, as well as Internet sources, using the systematic (structured) literature review (SLR) method. The authors searched the databases between May 2020 and May 2022, paying attention to the following keywords: COVID-19, consumer behaviours, food services, market segmentation, Poland.FindingsThe analysis allowed the authors to identify the most important factors influencing consumer behaviour under the influence of the COVID-19 pandemic. This in turn enabled them to verify a hypothesis concerning the significant impact of the COVID-19 pandemic on consumers' behaviours on the food service market. Results from an analysis of trade reports and from a literature review confirm the hypothesis proposed, leading to the conclusion that the contemporary reality in Poland currently requires businesses to continuously monitor consumers' behaviours in a turbulent and uncertain environment.Research limitations/implicationsThe systematic identification of changes taking place in consumers' behaviours will make it possible to adapt a portfolio of services to changes observed in this regard.Practical implicationsThe analysis conducted by the authors in 2021 to examine trends in consumer behaviours proved that changes affecting their thinking were undoubtedly accelerated by the pandemic of a contagious disease – COVID-19.Originality/valueSome consumer trends that appear to be a response to limits and restrictions may be observed for a longer period of time. Therefore, those restaurant owners who want to successfully go through the stage of adaptation to the new reality will have to focus, in the short term, on actions designed to identify their customers' needs and expectations anew and tailor their business models and offer accordingly.

The impact of COVID-19 on food rescue organisations in Aotearoa New Zealand and future crisis management

PurposeThe study analyses the resilience of food rescue organisations' operating as "essential services” in response to the COVID-19 pandemic (March 2020) in Aotearoa New Zealand. It explores the impact of COVID-19 on the organisations' operation, preparedness, and potential positive impacts.Design/methodology/approachThe study employed a qualitative approach based on semi-structured interviews with 19 out of 23 active food rescue organisations across the country. Interview participants included CEOs, founders, managers, and coordinators.FindingsThe study identifies six impact areas experienced by food rescue organisations during COVID-19, policy and preparedness, funding, operation - logistics and personnel, supply continuity, food security and sector collaboration. Despite these impacts, the organisations showcased admirable resilience through innovation, adaptability, and collaborative practices, enabling the continuation of their services during the crisis.Practical implicationsThe paper provides a three-stage crisis management framework to guide the development and implementation of a crisis management plan to improve the resilience and preparedness of food rescue organisations' response to future crises. The framework is flexible and adaptable to each food rescue organisation's unique operation and capacity.Originality/valueThis paper offers a retrospective analysis of the impact of the COVID-19 pandemic in 2020 on 83% of food rescue organisations in Aotearoa New Zealand. It is the first paper to study the impact of COVID-19 on food rescue organisations.

'It's a constant changing environment, and we're just playing catch up': Hospital food services, food waste, and COVID-19.

AIMS: Hospital food service operations have been affected by the COVID-19 pandemic, particularly resulting in increased waste. The aim of this research was to explore the impact of the COVID-19 pandemic on hospital food services, particularly on food waste and the completion of food waste audits. METHODS: A qualitative interview research design was used. Semi-structured interviews were completed and recorded via Zoom, focusing on the barriers and enablers towards the completion of hospital food waste audits. Twenty-one participants were interviewed from 12 hospitals. No questions were related to the COVID-19 pandemic and its impact on hospital food services, however this issue frequently emerged during interviews. Data were coded following inductive thematic analysis. RESULTS: Five themes were generated from the interviews related to COVID-19 and hospital food services; impacts on practice, labour, change, technology and post-pandemic expectations. Participants reported COVID-19 negatively affected food service operations. Changes included increased food waste, contact restrictions, and labour shortages. Nonetheless, hospitals embraced the challenge and created new positions, trialled different food waste data collection methods, and utilised technology to support food service operations around COVID-19 restrictions. CONCLUSIONS: Despite the impact COVID-19 had on hospital food services, including their ability to audit food waste and increased food waste generation, the response from food services has demonstrated their adaptability to change. Sustainable healthcare, including the aggregate measuring and reduction of food waste in hospital food services, is an essential transition post-pandemic, and may be facilitated through the operational changes forced by COVID-19.

COVID-19 policies and recommendations for foodservice reopening: An integrative review

This study aims to present and discuss the different COVID-19 policies and recommendations for food service reopening. We aimed to understand each plan's profile, showing the most prominent concerns and summarizing the strategies. This study was carried out using an integrative review strategy of documents written in English, Spanish, Portuguese, Italian, French, and German. We found 17 guides, 15 from the countries' health departments and institutions. The findings suggested four main categories reflecting the main concerns about safety regarding the resumption of food services during the pandemic: 1. Physical distancing;2. evironmental aspects and safety;3. personal hygiene and occupational health;and 4. educational and legal measures. Because COVID-19 is a new disease, the measures were designed and adapted to a scenario full of uncertainties and improved information for each discovery. All the categories are grounded on recent or late biomedical literature. Some minor recommendations are based on the precautionary principle. The practical and policy implications are discussed. Health agencies in countries that do not yet have their regulations or guidelines for operating food services can use the categories described here as a basis for suggestions.

Financing the growth of Urban Chowk

Learning outcomes: ▪ Identify and explain the factors that contribute to the success of a restaurant business. ▪ Analyse different sources of entrepreneurial finance. ▪ Identify and explain local entrepreneur's expectations from a funding agency. ▪ Evaluate investment decision-making criteria for entrepreneurial funding agencies. Case overview/synopsis: Kartikey Rajput, the promoter of a food park Urban Chowk, was waiting for the Covid regulations in the country to be relaxed. The entrepreneur in him found a business opportunity to provide hygienic food with a beautiful ambience and floated a food park (Urban Chowk) with the support of his wife Nikita Agrawal in 2017 and the second edition amidst Covid in 2020. The business model was well-appreciated by food vendors as well as customers. Rajput could see future growth potential in urban India. But his aggressive business plan to open five food parks in different cities in the next three years was disrupted due to the Covid pandemic. The expansion required huge investments, and post-pandemic challenges were plenty. The decision to go beyond Ahmedabad required the selection of cities besides the major challenge of the financing choice. The new cities might have huge footfall potential but finding the right location at the right price was a different challenge. Rajput was also concerned with the sources of getting the required finances. The entrepreneur was contemplating and evaluating the alternative sources of finance available to a start-up. Complexity academic level: This case is appropriate for a graduate and post-graduate level programme in the courses like entrepreneurial finance, entrepreneurship and strategy. This case can also be used in an executive programme on management and Management Development Programmes (MDPs) on entrepreneurship or entrepreneurial finance. Supplementary materials: Teaching notes are available for educators only. Subject Code: CSS 1: Accounting and Finance. © 2022, Emerald Publishing Limited.

Input-output effects of the Turkish hospitality industry in the Covid-19 era

The tourism sector has a vital role in the Turkish economy, where around 8% of total employment and 4% of GDP are generated owing to tourism. According to TurkStat data, due to the Covid-19 pandemic, total tourism demand in Turkey contracted by 60% between 2018 and 2020. Using the Input-Output (IO) methodology, this study investigates the country-level and sectoral effects of this tourism demand contraction on the Turkish economy. The idea is that various sectors provide inputs to tourism, and the outputs of the tourism sector are used as inputs by other sectors. By focusing on the hospitality industry, i.e., the accommodation and food services(AF) component of tourism, changes in Turkey's overall and sectoral output, value added, and employment are analysed. The results reveal that food processing and agriculture are the most affected sectors, whereas the least affected ones are health services, education services, and the automotive industry. Copyright © 2022 Inderscience Enterprises Ltd.

Disrupted dining: decline of the premium food services segment in India due to the COVID-19 pandemic

This review article analyses the premium “fine dining” segment of the Indian food services sector, examining trends during the COVID-19 pandemic. Specifically, we discuss the challenges encountered and initiatives taken in response to the global coronavirus outbreak. Using secondary data from market research agencies and government reports, the future of fine dining is conceptualised, supported by academic literature. Our analysis found that the fine dining segment has been shrinking since 2015, with slower overall growth rates than all other segments of the hospitality industry. The augmentation of fine dining restaurants with food delivery services, apps and aggregators is transforming the essence of the sector and foreshadows an ambiguous future. This study of contracting food services in India will aid practitioners studying the challenges and opportunities of this evolving market and how to adapt to a “new normal”. The article contributes to the literature because there are few studies of fine dining in India and research on the impact of COVID-19 on food services is still under development.

Biting the Bullet: A Call for Action on Lead-Contaminated Meat in Food Banks

Even though the presence of ammunition-derived metallic lead fragments in donated firearms-hunted meat has been recognized for more than a decade, the vast majority of donated hunted meat is not inspected to discard meat containing lead fragments.1 An underlying lack of food safety standards for adulterated donated food increases risks to lowincome recipients, who are already disproportionately affected by elevated blood lead levels (BLLs).2 Primary prevention is needed for this overlooked source of lead exposure. LOW-LEVEL LEAD Primary prevention is recognized as the most effective way to address the epidemic of lead poisoning in the United States.3 The current blood lead reference level recognized by the Centers for Disease Control and Prevention is 3.5 micrograms per deciliter (mg/dL). A strong body of scientific research demonstrates that leadbased ammunition frequently contaminates hunted meat and increases BLLs of humans and animals who consume it.1,7-9 Lead-contaminated hunted meat has been identified as the most poorly acknowledged and addressed example of food lead contamination, and scientists have called for this source of lead exposure to be acknowledged and addressed with health-protective measures.8,9 A 2013 consensus statement of experts in human, environmental, and wildlife toxicology supports reducing and eventually eliminating the introduction of lead into the environment from lead-based ammunition, emphasizing that shooting lead ammunition into the environment poses significant risks of lead exposure to humans and wildlife.10 In 2016, Arnemo et al. found that more than 99% of 570 scientific articles about environmental and health consequences of lead in ammunition raised concerns about lead toxicity.7 The authors highlighted that nonlead ammunition is as effective as lead-based ammunition and is comparably priced. Despite the well-established scientific basis for regulation of lead ammunition for hunting, the topic has been politicized by misinformation campaigns portraying concerns about ingesting lead ammunition as a product of antihunting agendas.11 Lead Contamination in Donated Hunted Meat Donated hunted meat is a vital source of protein distributed by food banks at a time when food bank use remains far above pre-COVID-19 pandemic levels.12 Published evidence of leadcontaminated meat in food banks has existed for more than a decade (Figure A, available as a supplement to the online version of this article at https://www.ajph.org).13 Investigations in multiple states have confirmed the presence of lead in donated meat.

Determinants for food service market segmentation and contemporary consumers’ behaviours amid the Covid-19 pandemic

Purpose This study aims to draw attention to consumers' behaviours which are changing on account of the COVID-19 pandemic, provide an understanding of the factors influencing these behaviours and emphasise their importance in building contemporary business models for the restaurant industry. The article is a case study of the Polish restaurant sector based on a comparison with the worldwide literature. Design/methodology/approach A study of the current literature on the subject pertaining to the issues discussed, an analysis of them, mainly by examining trade reports, with a special focus on the following databases (BDL GUS, CBOS, IGGP PKD) and foreign references, as well as Internet sources, using the systematic (structured) literature review (SLR) method. The authors searched the databases between May 2020 and May 2022, paying attention to the following keywords: COVID-19, consumer behaviours, food services, market segmentation, Poland. Findings The analysis allowed the authors to identify the most important factors influencing consumer behaviour under the influence of the COVID-19 pandemic. This in turn enabled them to verify a hypothesis concerning the significant impact of the COVID-19 pandemic on consumers' behaviours on the food service market. Results from an analysis of trade reports and from a literature review confirm the hypothesis proposed, leading to the conclusion that the contemporary reality in Poland currently requires businesses to continuously monitor consumers' behaviours in a turbulent and uncertain environment. Research limitations/implications The systematic identification of changes taking place in consumers' behaviours will make it possible to adapt a portfolio of services to changes observed in this regard. Practical implications The analysis conducted by the authors in 2021 to examine trends in consumer behaviours proved that changes affecting their thinking were undoubtedly accelerated by the pandemic of a contagious disease - COVID-19. Originality/value Some consumer trends that appear to be a response to limits and restrictions may be observed for a longer period of time. Therefore, those restaurant owners who want to successfully go through the stage of adaptation to the new reality will have to focus, in the short term, on actions designed to identify their customers' needs and expectations anew and tailor their business models and offer accordingly.

How to Monitor the Transition to Sustainable Food Services and Lodging Accommodation Activities: A Bibliometric Approach

The transition to sustainable food systems is one of the main challenges facing national and international action plans. It is estimated that food services and lodging accommodation activities are under pressure in terms of resource consumption and waste generation, and several tools are required to monitor their ecological transition. The present research adopts a semi-systematic and critical review of the current trends in the food service and lodging accommodation industries on a global scale and investigates the real current environmental indicators adopted internationally that can help to assess ecological transition. This research tries to answer the subsequent questions: (i) how has the ecological transition in the food service industry been monitored? and (ii) how has the ecological transition in the lodging accommodation industry been monitored? Our study reviews 66 peer-reviewed articles and conference proceedings included in Web of Science between 2015 and 2021. The results were analyzed according to content analysis and co-word analysis. Additionally, we provide a multidimensional measurement dashboard of empirical and theoretical indicators and distinguish between air, water, energy, waste, health, and economic scopes. In light of the co-word analysis, five research clusters were identified in the literature: “food cluster”, “water cluster”, “consumers cluster”, “corporate cluster”, and “energy cluster”. Overall, it emerges that food, water, and energy are the most impacted natural resources in tourism, and users and managers are the stakeholders who must be involved in active monitoring.

P003 Feasibility of Using MMCA Strategies to Promote Fresh Fruit and Vegetable Selection and Prevent Food Waste in Food Pantries

Fresh fruits and vegetables (FFV) are often discarded by food pantries due to perishability. Emerging research documents the effectiveness of marketing-mix and choice-architecture (MMCA) strategies to increase client selection of FFV and reduce food waste in food pantries. To explore perceptions of Virginia food pantry personnel on the feasibility of implementing MMCA strategies to improve clients' selection of FFV and decrease food waste during the COVID-19 pandemic. A cross-sectional, 24-item online survey was conducted with food pantry personnel representing 68 food pantries in Virginia. Participants were recruited through existing partnerships with SNAP-Ed and EFNEP employees between April to May 2021. The survey examined food distribution methods, perceived feasibility of 15 MMCA sub-strategies, and factors explaining the feasibility of MMCA strategies. Descriptive statistics were used to describe food pantry characteristics, food distribution methods, and feasible MMCA sub-strategies. Binary logistic regression tests determined factors predicting perceived feasibility of MMCA sub-strategies. Over three-quarters of food pantries (n = 55, 80.9%) distributed food using a touchless, pre-packed method to support safety measures, which limited the feasibility of implementing most MMCA sub-strategies. Regardless of distribution method, offering recipe cards (promotion) was the most feasible sub-strategy (80.6%). Of the 18 (26.5%) food pantries that reported using the client-choice distribution method, feasible sub-strategies included placing FFV in attractive baskets (83.3%) (place) and increasing the number of FFV clients can select (83.3%) (pricing). Factors predicting the (in)feasibility of MMCA strategies included the perception that these strategies were effective in helping clients make healthier choices and misalignment of strategies with current food pantry food distribution method. To increase the adoption of MMCA strategies, researchers and practitioners need to match MMCA strategies with perceptions of food pantry staff and food pantry distribution methods. Future research could examine required implementation resources, client acceptability and sustainability of MMCA strategies, and the potential of these strategies to reduce food waste within food pantries and clients' households. Supplemental Nutrition Assistance Program – Education;Virginia Tech Department of Human Nutrition, Food, and Exercise

Maintaining School Foodservice Operations in Ohio during COVID-19: "This [Was] Not the Time to Sit Back and Watch".

The COVID-19-related lockdowns led to school closures across the United States, cutting off critical resources for nutritious food. Foodservice employees emerged as frontline workers; understanding their experiences is critical to generate innovations for program operations and viability. The purpose of this cross-sectional study was to characterize COVID-19-related foodservice adaptations for summer and school year meal provision. Public school district foodservice administrators across Ohio were surveyed in December 2020. Questions related to meal provision before, during, and after COVID-19-related school closures. Results indicate the majority of districts continued providing meals upon their closure in Spring 2020 (n = 182, 87.1%); fewer did so in Summer (n = 88, 42.1%) and Fall (n = 32, 15.3%). In Spring and Summer, most districts that offered meals functioned as 'open sites' (67.0% and 87.5%, respectively), not limiting food receipt to district-affiliated students. Most districts employed a pick-up system for food distribution (76-84% across seasons), though some used a combination of approaches or changed their approach within-season. Qualitatively, districts reported both "successes" (e.g., supporting students) and "challenges" (e.g., supply chain). Despite being ill-prepared, districts responded quickly and flexibly to demands of the pandemic. This analysis provides insight for future practice (e.g., establishing community partnerships) and policy (e.g., bolstering local food systems).

Distributing Summer Meals during a Pandemic: Challenges and Innovations.

The USDA summer food programs provide meals for children when school is not in session. Although the COVID-19 pandemic has created challenges for food distribution programs, many regulations have been waived, providing opportunities for new approaches to meal distribution. The aim of this study was to identify practices designed to increase program participation during the summer of 2021. Semi-structured interviews were conducted with food service directors (N = 16) in a northeastern state. Questions addressed meal distribution methods; perceptions about facilitators and barriers to family participation; communication strategies used to reach families; and engagement with community partners. The responses were analyzed using an immersion-crystallization approach and four themes emerged: new opportunities for innovation due to the waivers; the importance of collaboration with community partners to increase reach; ongoing logistical challenges due to the pandemic; and the challenge and importance of reducing the stigma of participation. These findings underscore how the USDA waivers increased food service directors' ability to flexibly and creatively solve problems related to summer meal delivery. The FSDs believed that several of the waivers helped them increase participation in the summer meal program, suggesting that permanent changes to the summer meal regulations may be appropriate.

Major concerns regarding food services based on news media reports during the COVID-19 outbreak using the topic modeling approach.

BACKGROUND/OBJECTIVES: Coronavirus disease 2019 (COVID-19) cases were first reported in December 2019, in China, and an increasing number of cases have since been detected all over the world. The purpose of this study was to collect significant news media reports on food services during the COVID-19 crisis and identify public communication and significant concerns regarding COVID-19 for suggesting future directions for the food industry and services. SUBJECTS/METHODS: News articles pertaining to food services were extracted from the home pages of major news media websites such as BBC, CNN, and Fox News between March 2020 and February 2021. The retrieved data was sorted and analyzed using Python software. RESULTS: The results of text analytics were presented in the format of the topic label and category for individual topics. The food and health category presented the effects of the COVID-19 pandemic on food and health, such as an increase in delivery services. The policy category was indicative of a change in government policy. The lifestyle change category addressed topics such as an increase in social media usage. CONCLUSIONS: This study is the first to analyze major news media (i.e., BBC, CNN, and Fox News) data related to food services in the context of the COVID-19 pandemic. Text analytics research on the food services domain revealed different categories such as food and health, policy, and lifestyle change. Therefore, this study contributes to the body of knowledge on food services research, through the use of text analytics to elicit findings from media sources.

Food service industry in the era of COVID-19: trends and research implications.

Coronavirus disease 2019 (COVID-19) is a new type of respiratory disease that has been announced as a pandemic. The COVID-19 outbreak has changed the way we live. It has also changed the food service industry. This study aimed to identify trends in the food and food service industry after the COVID-19 outbreak and suggest research themes induced by industry trends. This study investigated the industry and academic information on the food and food service industry and societal trends resulting from the COVID-19 outbreak. The most noticeable changes in the food industry include the explosive increase in home meal replacement, meal-kit consumption, online orders, take-out, and drive-through. The adoption of technologies, including robots and artificial intelligence, has also been noted. Such industry trends are discussed in this paper from a research perspective, including consumer, employee, and organizational strategy perspectives. This study reviews the changes in the food service industry after COVID-19 and the implications that these changes have rendered to academia. The paper concludes with future expectations that would come in the era of COVID-19.