The foodservice industry is facing special challenges and pressures as a result of the Covid 19 crisis and infection risk reduction measures. To assess future trends and evaluate measures to improve crisis management, it is necessary to have sufficient knowledge of the baseline situation. Therefore, this project is dedicated to an industry representation of the hospitality industry.

A wide variety of metrics are examined to assess resilience. In comparison with other sectors along the food value chain, capacities for coping with the current crisis can be identified in this way.