The answer to this question depends on many things but they will all be influenced in one way or another by the length of time between now and the end of the virus. I have been investigating these issues in conjunction with the IGD over the last few months (and some results have been published in our joint report “Eating Out vs Dining In”).
But there are many specifics that remain to be investigated and answered. Up until now, there have been four ways that coronavirus has impacted the industry and the people and companies within it. It has exposed faults that underline foodservice, it has led to a process of degrading, there has been an acceleration of past trends and an unleashing of innovation.
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