The Impact of the COVID-19 Pandemic on Foodservice Establishments: A Cross-Sectional Study in Piracicaba, São Paulo, Brazil

The COVID-19 pandemic has affected many business segments, including foodservice establishments. Despite being classified as essential services and continuing to operate during the most restrictive phases of the pandemic, food establishments had to be restructured to follow health recommendations and prevent the transmission of severe acute respiratory syndrome coronavirus 2. Understanding how this reorganization occurred and the challenges faced, actions taken, and emerging trends is essential, because these factors directly affect foodservice survival and consumer health protection. This study investigated the impact of the COVID-19 pandemic on foodservice establishments, focusing on the changes that have occurred and the trends that have surfaced in this food sector. This was achieved through a 34-question survey administered during onsite visits to 30 restaurants in the city of Piracicaba, São Paulo, southeastern Brazil. The main changes were related to a reduction in the number of employees and working hours, as well as a decrease in revenue. An increase in sales through delivery and drive-thru or takeaway services stood out as a positive aspect and an ongoing trend in this sector. The reinforcement of aspects of personal and environmental hygiene and food handling should be highlighted; these were promoted during the pandemic and may now prevail, contributing to food safety.