The Negative Effect of Covid-19 Pandemic in the Food Service Business and its Solutions

Purpose - Foodservice production is predominantly susceptible to rampant calamities since it trusts on social gatherings and interactions. This research aims to elaborate a brief framework of the literature review on the research conducted for the Coronavirus outburst regarding the food service sector. Research design, Data, and methodology - The method used in research involving interpretation of the subject content in a text data through a systematic process of classification to identify the themes and coding is referred to as the qualitative content analysis. It can also be defined as a useful research approach method of analysis instead of an empirical analysis. Result - Based on ultimate systematic literature analysis, the author figured out that the vendors should be given importance to the digital traveling interventions as the shortest factor in foodservice processing firms. Designing new sources of revenue and implementing numerous canceled regulations are other resolution that helps challenges in food service industries Conclusion - The Coronavirus pandemic has affected the foodservice business leading to the permanent closure of some businesses. There is a need for a stimulus package from the state to revive these businesses since they play a great role in the economy s growth and are regarded as part of the economy, and most of their activity is undocumented.