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The coronavirus had an impact on the entire world. The pandemic completely changed how businesses ran, especially restaurants. Restaurants were faced with many roadblocks. Mental illness among restaurant employees started to skyrocket while restrictions on service, appearance, food, and safety continued. Restaurant employees and employers were forced to change the ways they had run for years. Social distancing and mask mandates became a norm for months. Tables were spaced and blocked, while numbers decreased in covers. To convey more business, such places had to find new ways of serving food to consumers. Delivery services such as Uber Eats and Door Dash earned double the money as restaurants changed. Workers in the restaurant industry faced new challenges and are still overcoming the aftermath today.

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Jacob:

How to Prepare Your Restaurant for in Person Dining during COVID. 1 June 2020, https://bethanyins.com/prepare-restaurant-dining-covid-19/. Accessed 29 Nov. 2022.

“Market Segments.” USDA ERS - Market Segments, 22 July 2022, https://www.ers.usda.gov/topics/food-markets-prices/food-service-industry/market-segments/.

Muth, Andrew. “Understanding the Mental Health Needs of Restaurant Employees.”  IUPUI ScholarWorks Repository, Aug. 2020, https://scholarworks.iupui.edu/.

Rosemberg, Marie-Anne S, et al. “Covid-19 and Mental Health of Food Retail, Food Service, and Hospitality Workers.” Journal of Occupational and Environmental Hygiene, U.S. National Library of Medicine, 6 Apr. 2021, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8720174/.

“The Impact of COVID-19 on Restaurant Workers Across America.” Rocunited.org, Restaurant Opportunities Centers United , Jan. 2022, https://rocunited.org/wp-content/uploads/sites/7/2022/06/ROC_COVID_Impact_2.pdf.

Emily:
Black Box Intelligence | Sep 09. “Restaurants Maintain Steady Service Sentiment Even as Recovery Slows.” Nation's Restaurant News, 9 Sept. 2020, https://www.nrn.com/finance/restaurants-maintain-steady-service-sentiment-even-recovery-slows.

Center for Food Safety and Applied Nutrition. “Food Safety and the Coronavirus Disease 2019 (Covid-19).” U.S. Food and Drug Administration, FDA, https://www.fda.gov/food/food-safety-during-emergencies/food-safety-and-coronavirus-disease-2019-covid-19.

Livingston, Mercey. “Despite Restaurant Reopenings, Indoor Dining Is Still a Big Covid Risk.” CNET, CNET, 3 Nov. 2020, https://www.cnet.com/health/is-it-safe-to-eat-at-indoor-restaurants-during-coronavirus-pandemic/.

Stabley, Justin. “How Restaurants Have Innovated to Face the Pandemic.” PBS, Public Broadcasting Service, 14 Sept. 2021, https://www.pbs.org/newshour/economy/how-restaurants-have-innovated-to-face-the-pandemic.

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Appearance and Service During Covid - Emily

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Appearance and Service During Covid - Emily

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The decrease in profit had caused restaurants to think more about how they were making money in order to fit guidelines still.
- Paper menus switched to digital menus that could be found on tables, and accessible through a QR code.
- Servers and guests were both required to wear masks at all times unless physically eating and drinking, otherwise they had to be on.
- To fit social distancing guidelines, some businesses relied on outdoor seating to increase sales with less indoor seating.
- During quarantine/lockdown, many restaurants decided to rely on food delivery services and pick-up to bring in revenue and avoid shutting down permanently.
- Covid dramatically changed how we eat in restaurants today. Businesses have become more consciously aware of the spread of viruses and the way to handle upcoming situations such as Covid-19.

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Contactless delivery

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When COVID-19 came to the United States, the country came to a screeching halt for the first time in many people's lives.  Although quarantining to stop the spread of the virus was working, the world would keep spinning and the American people desired to continue their normal lives. This happened, but it came at a cost. For this Padlet, we explore how the pandemic impacted the two-trillion dollar food industry, specifically within restaurants and those around them. Workers were forced to change, suffer, and overcome in their restaurant environments in the efforts to keep their industry alive.

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The beginning of Covid-19 brought a catastrophic change in the restaurant industry. Before March 2020, restaurants tended to be frequently busy with tight quarters, especially in places where numbers were high. When Covid-19 came crashing down, restaurants were forced to shut down until guidelines were made.
- Social Distancing guidelines were created after states enforced an at-home quarantine. It was mandated that to stop the spread of the virus people were required to wear masks at all times and stay 6 feet away when possible.
- Restaurants had to quickly adapt by taking on fewer customers and changing their seating to make it fit the standards and guidelines of the CDC.
- Before Covid-19, restaurants were bringing in a rough estimate of $863 billion a year according to the National Restaurant Association. In 2020, only $240 billion was brought in after restrictions and social distancing guidelines were placed (National Restaurant Association).

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Covid has made the delivery services more job friendly. There are a lot more jobs available because everyone is ordering stuff online, whether its clothes, food, or groceries. People have restrained from going out as much due to the virus and limiting people contact. A lot of these jobs even offer contactless delivery; so they will just leave it at your door and give you a notification when it has arrived, when they are already gone. A benefit with working for these type of businesses are that your hours are very flexible. Usually the drivers are able to pick their hours and pick how long they work for. This benefit can be very useful for people who have other jobs, a family, still go to school, etc. People nowadays do not go out to eat in restaurants as much, or if they do then they will all where masks. So the next best thing would be to order in and not have the hassle of wearing a mask 24/7 .

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Workers in the restaurant world were at a significantly higher risk of contracting COVID-19 due to the small kitchens and workspaces they shared.  Restaurant Opportunities Center (ROC) shared these observations:
-Social distancing is nearly impossible in restaurants. Eighty percent of survey respondents reported regularly working in physical proximity to co-workers and/or customers as part of
their job.
-One in 10 restaurant workers went to work with COVID-19 symptoms because of economic pressures.  When workers were asked why they made this decision,
they cited loss of income, lack of proper paid sick leave, and fear of retaliation.
-Five months into the pandemic, a significant number of workplaces still weren’t providing PPE to their employees. --Thirty-four percent of respondents reported that they did not receive PPE (e.g., masks, gloves, face shields) at their workplace, and 41 percent said they did not receive any workplace safety training or instructions for PPE use.
(ROC 4-14)

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-A mass survey of nearly 10,000 hospitality industry employees reported increased signs of depression, anxiety, and stress over their jobs in the restaurant industry.
-They found that job insecurity due to COVID-19 was correlated with high depressive symptoms, and financial concern was associated with high anxiety symptoms since the restaurant industry is on average one of the lowest paying in the country.
-69% of the worker participants rated the pandemic’s impact severe enough to suggest the participants could be suffering from symptoms of PTSD
(Rosemberg, Marie-Anne S)

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Common Mental Illnesses from Restaurant Jobs- Jacob

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Common Mental Illnesses from Restaurant Jobs- Jacob

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Chefs, servers, and bartenders all experience a higher risk of the following conditions than any other industry:
-Depression
-Substance Use Disorder
-"Burnout"
-Depersonalization
(Muth, 9-16)