Restaurants and foodservice businesses were some of the first economic activities severely impacted by the COVID-19 pandemic. Dining in restaurants virtually stopped overnight in cities and states as social distancing guidelines took effect. A Penn State research team has been working to develop rapid response strategies for the industry, from the perspectives of both business owners/managers and consumers. Solutions will need to address both aspects of this equation.

To read more about this and other issues, visit the Insights from Experts website— a partnership of Penn State's Social Science Research Institute and the Center for Health Care and Policy Research.