The pandemic made carryout and curbside service a necessity, but how much of that will carry into the future? FSD’s editors dive into how operators are getting food to diners today and explore the evolution of grab and go, delivery, chef-served stations, ghost kitchens and more.

Hiring and retention remain a challenge within foodservice and beyond. What are employers in noncommercial and other sectors testing to appeal to potential hires and boost team morale? And how have ongoing labor concerns impacted the menu?

Post-pandemic, driving traffic with enticing menu items will be essential for operators in all segments. In this presentation, we will uncover menu tactics and trends that are helping drive sales and generate buzz with various demographics, while looking at predictive menu trends on the horizon to help you plan for years to come.