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Food services in times of uncertainty: Remodeling operations, changing trends, and looking into perspectives after the COVID-19 pandemic
BACKGROUND: Social distancing and the economic downturn imposed by COVID-19 have significantly affected the food service segment. Therefore, operation recovery and adapting to a new reality must be achieved as quickly and efficiently as possible. Studies on this topic, which have been conceptualized...
Autores principales: | , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier Ltd.
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8746399/ https://www.ncbi.nlm.nih.gov/pubmed/35035090 http://dx.doi.org/10.1016/j.tifs.2022.01.005 |
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author | Souza, Thaiza Serrano Pinheiro de Miyahira, Roberta Fontanive Matheus, Julia Rabelo Vaz Nogueira, Talita Braga de Brito Maragoni-Santos, Carollyne Barros, Francisco Fabio Cavalcante Costa Antunes, Adriane Elisabete Fai, Ana Elizabeth Cavalcante |
author_facet | Souza, Thaiza Serrano Pinheiro de Miyahira, Roberta Fontanive Matheus, Julia Rabelo Vaz Nogueira, Talita Braga de Brito Maragoni-Santos, Carollyne Barros, Francisco Fabio Cavalcante Costa Antunes, Adriane Elisabete Fai, Ana Elizabeth Cavalcante |
author_sort | Souza, Thaiza Serrano Pinheiro de |
collection | PubMed |
description | BACKGROUND: Social distancing and the economic downturn imposed by COVID-19 have significantly affected the food service segment. Therefore, operation recovery and adapting to a new reality must be achieved as quickly and efficiently as possible. Studies on this topic, which have been conceptualized in various parts of the world, have brought new ideas to light to mitigate the negative effects of COVID-19 on food service. SCOPE AND APPROACH: This study aimed to discuss the impact of COVID-19 on food service operations, changes in pre-existing trends, and post-pandemic perspectives. KEY FINDINGS AND CONCLUSIONS: COVID-19 has changed all business segments. When dining rooms were forced to close, many food services had to resort to innovation to survive, and many added deliveries and/or adopted the dark kitchen models in one of their many forms. It is expected that the demand for delivery, dark kitchens, and the adoption of technological solutions, for example, contactless payment, will remain in the post-pandemic scenario. Food quality control measures have become more strictly enforced, not only to prevent SARS-CoV-2 contamination but also to increase credibility with the customer. These long-established food safety practices have returned to the spotlight, been revised, and should be maintained for well into the post-pandemic period. Restaurants are operating again and restrictions on opening hours and capacity have been relaxed or eliminated. Continued studies on this topic are important for supporting creative and scientifically based solutions for socio-economic recovery. |
format | Online Article Text |
id | pubmed-8746399 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | Elsevier Ltd. |
record_format | MEDLINE/PubMed |
spelling | pubmed-87463992022-01-10 Food services in times of uncertainty: Remodeling operations, changing trends, and looking into perspectives after the COVID-19 pandemic Souza, Thaiza Serrano Pinheiro de Miyahira, Roberta Fontanive Matheus, Julia Rabelo Vaz Nogueira, Talita Braga de Brito Maragoni-Santos, Carollyne Barros, Francisco Fabio Cavalcante Costa Antunes, Adriane Elisabete Fai, Ana Elizabeth Cavalcante Trends Food Sci Technol Article BACKGROUND: Social distancing and the economic downturn imposed by COVID-19 have significantly affected the food service segment. Therefore, operation recovery and adapting to a new reality must be achieved as quickly and efficiently as possible. Studies on this topic, which have been conceptualized in various parts of the world, have brought new ideas to light to mitigate the negative effects of COVID-19 on food service. SCOPE AND APPROACH: This study aimed to discuss the impact of COVID-19 on food service operations, changes in pre-existing trends, and post-pandemic perspectives. KEY FINDINGS AND CONCLUSIONS: COVID-19 has changed all business segments. When dining rooms were forced to close, many food services had to resort to innovation to survive, and many added deliveries and/or adopted the dark kitchen models in one of their many forms. It is expected that the demand for delivery, dark kitchens, and the adoption of technological solutions, for example, contactless payment, will remain in the post-pandemic scenario. Food quality control measures have become more strictly enforced, not only to prevent SARS-CoV-2 contamination but also to increase credibility with the customer. These long-established food safety practices have returned to the spotlight, been revised, and should be maintained for well into the post-pandemic period. Restaurants are operating again and restrictions on opening hours and capacity have been relaxed or eliminated. Continued studies on this topic are important for supporting creative and scientifically based solutions for socio-economic recovery. Elsevier Ltd. 2022-02 2022-01-05 /pmc/articles/PMC8746399/ /pubmed/35035090 http://dx.doi.org/10.1016/j.tifs.2022.01.005 Text en © 2022 Elsevier Ltd. All rights reserved. Since January 2020 Elsevier has created a COVID-19 resource centre with free information in English and Mandarin on the novel coronavirus COVID-19. The COVID-19 resource centre is hosted on Elsevier Connect, the company's public news and information website. Elsevier hereby grants permission to make all its COVID-19-related research that is available on the COVID-19 resource centre - including this research content - immediately available in PubMed Central and other publicly funded repositories, such as the WHO COVID database with rights for unrestricted research re-use and analyses in any form or by any means with acknowledgement of the original source. These permissions are granted for free by Elsevier for as long as the COVID-19 resource centre remains active. |
spellingShingle | Article Souza, Thaiza Serrano Pinheiro de Miyahira, Roberta Fontanive Matheus, Julia Rabelo Vaz Nogueira, Talita Braga de Brito Maragoni-Santos, Carollyne Barros, Francisco Fabio Cavalcante Costa Antunes, Adriane Elisabete Fai, Ana Elizabeth Cavalcante Food services in times of uncertainty: Remodeling operations, changing trends, and looking into perspectives after the COVID-19 pandemic |
title | Food services in times of uncertainty: Remodeling operations, changing trends, and looking into perspectives after the COVID-19 pandemic |
title_full | Food services in times of uncertainty: Remodeling operations, changing trends, and looking into perspectives after the COVID-19 pandemic |
title_fullStr | Food services in times of uncertainty: Remodeling operations, changing trends, and looking into perspectives after the COVID-19 pandemic |
title_full_unstemmed | Food services in times of uncertainty: Remodeling operations, changing trends, and looking into perspectives after the COVID-19 pandemic |
title_short | Food services in times of uncertainty: Remodeling operations, changing trends, and looking into perspectives after the COVID-19 pandemic |
title_sort | food services in times of uncertainty: remodeling operations, changing trends, and looking into perspectives after the covid-19 pandemic |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8746399/ https://www.ncbi.nlm.nih.gov/pubmed/35035090 http://dx.doi.org/10.1016/j.tifs.2022.01.005 |
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