Welcome to the Foodie Issue
This month, we’ll explore the many food-related trends cooked up by the pandemic – some of which are likely here to stay.
Take, for instance, takeout.
Dinner Delivered, a local company that handles many local restaurants’ consumer delivery services, saw a 100% increase in volume during the first three months of the pandemic, about 50-60% of whom were new customers, says managing partner Josh Weyler. And while demand has slacked off, it’s still 50-60% above pre-pandemic levels, he says.
With restaurants closed, many of his delivery drivers were, at least for a time, former servers and bartenders, the friendly faces that helped make dining out so special. But Weyler says many of his customers chose to forego all contact – a trend that I personally hope we have had our fill of.