Specialty Food Magazine

D uring the early days of the pandemic, as stay-at-home orders swept the country and restaurants were forced to close, foodservice entrepreneurs got to work doing what they do best: dreaming up and executing new ways to stay afloat. Following are some inventive revenue generators that experts say will become part of business as usual. Foodservice Opportunities in the New Normal BY JULIE GALLAGHER New revenue sources that have helped foodservice outlets stay afloat during the pandemic are here to stay, restaurateurs say. PHOTO WANDERING BARMAN SPECIALTY FOOD SPECIALTYFOOD.COM SPECIALTY FOOD MAKER

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