What happens to nontraditional foodservice after this?

Nontraditional venues like schools, sports arenas, hospitals, business centers, and airports have long been great opportunities for restaurants to get in front of new audiences. But those venues were particularly hit by the COVID-19 pandemic, as many of them lost a vast majority of their audience, if not all of it.

Sodexo is one facility management company that provides foodservice for nontraditional venues, and its leadership team has spent the last several months adapting to the pandemic and figuring out what nontraditional might look like in the future. Husein Kitabwalla, Sodexo's CEO of Service Operations, North America, and Johnny Auer, VP of North America Food Transformation, join the podcast to talk about what they're learning from restaurants, how new trends like online ordering and ghost kitchens can work in nontraditional spaces, and what kinds of changes we should expect to see in nontraditional in the future. 

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