New developments in the food and beverage industry involving the pandemic made this week’s top 10, with guidance from the Centers for Disease Control and Prevention on how states can safely handle the reopening of restaurants, bars and other businesses taking the top spot.
Changes in the Paycheck Protection Program to ensure that businesses receiving the loans won’t be penalized if employees turn down offers to return to work was the second most-read story of the week, while news that a majority of General Mills corporate office employees will continue to work from home through the summer, rounded out the top three. The company said it will start to incrementally return employees to the office after Labor Day.
Stories addressing life after the pandemic were also popular – one widely read story took a look at the different trends in grocery shopping that could be here to stay, like touchless payment, local sourcing and online grocery services. Another addressed a forecast from OpenTable stating that about 25% of US restaurants won’t be able to reopen after the pandemic ends.
On the culinary front, a story about the rise of sourdough while sheltering in place caught readers’ attention, as did a story about the #sandwichinplace social media movement, started by Executive chef of Chicago’s Blackbird Ryan Pfeiffer, who called on other chefs to showcase the sandwiches they are making at home.
Check out the rest of the top 10 most-read stories this week in our food and beverage briefs:
- CDC unveils guidelines for reopening restaurants
- Trump administration could extend PPP loan period
- General Mills office to continue remote work until Sept.
- 5 ways pandemic trends could alter grocery shopping
- Reports show pandemic’s toll on US restaurants
- Coca-Cola launches first ad since start of pandemic
- The secret to sourdough is in the starter
- Chefs show off “sandwich in place” creations
- How will the coronavirus change food halls?
- Mariano’s founder set to launch new grocery chain
- Food companies, restaurants take new approaches to marketing amid pandemic
- Restaurants get creative with off-premises dining to create a sense of place
- How consumer behavior is forever changing the grocery, CPG industry
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