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There’s no denying that the COVID-19 pandemic and subsequent economic recession has impacted the food industry. But when we drill down to the segment level, how do these challenges vary?

Each segment faces its own unique challenges. Lodging, K-12, and college and university dining have seen big hits due to the decrease in travel and the move to virtual learning. Dining establishments from QSRs to fine dining have completely changed their operations to provide contactless delivery. Meanwhile, only one segment has actually grown from 2019 to 2020.

Here are some of the foodservice recovery trends we’re seeing across segments.

In episode seven of our Simply Smarter webinar series, Datassential president and Haiku master Jack Li, senior managing editor and trendologist Mike Kostyo and senior publications editor Renee Wege highlight the pandemic-inspired innovation that’s propelling food delivery trends designed to meet customer needs amid a new normal.

Concerns about the Coronavirus and about dining out were moving in the wrong direction in mid-September, but appear to have settled down.

As of September 13 the percentage of those “very concerned” about coronavirus had spiked to 63%. The percentage of people responding they would “definitely avoid” eating out hit 51%. The trend seemed to continue in the wrong direction for weeks, but then both levels dipped again by the end of the month showing promising signs. The Sept. 30 data showed those “very concerned” about coronavirus at 53% and eating out avoidance at 45%—both at levels more consistent with those in May and June.