Press

“Those in hospitality now have an extra responsibility; it’s not just to feed people, but to inspire and lift people up during a time of really intense anxiety,” [Eve Turow-Paul] said. “People are thinking innovatively about what we can supply in a safe manner and how we are going to distribute it to people. Some restaurants are shifting their business models to match the current demand for ‘shelter in place’ eating experiences. Digital platforms have helped by filling a void to help food businesses stay connected to their customers.”