The UK foodservice landscape has undergone unprecedented structural shifts in the last six months as operators across all sectors have dealt with the economic impact of the coronavirus pandemic.
For many, this has meant huge changes to the way in which they serve customers and run their operations.
Adaptability has been the name of the game, pushing businesses into new disciplines and ways of thinking.
In a special report published in the latest edition of FEJ in association with Flexeserve, Maidaid Halcyon, Hoshizaki and Rational, we reflect on some of the biggest changes and developments that have characterised key market sub-sectors, including pubs, restaurants and food delivery, coffee shops and food to go, and QSRs.
Click on the links below to read each category.