National Food Safety Month Webinar Series - Lessons and Successes in the Foodservice Industry

In a very short period, restaurateurs learned to adapt business models to accommodate service strictures forced by the pandemic. Service styles, menu modification, employee safety and service training, customer interactions — all changed to meet social distancing requirements. Which technologies were adopted quickly to maintain safety and improve economics? And which of these new operational aspects are here to stay, even after the pandemic passes?

Larry Sigler
Director of Food Safety
Waffle House, Inc.