Refrigerated & Frozen Foods’ Editor-in-Chief Michael Costa talks foodservice distribution and restaurant reopening after COVID-19’s complete disruption of the industry, with Jim Osborne, SVP of customer strategy and innovation at US Foods. Volume foodservice—restaurants, hotels, catering, schools, and more—accounts for approximately 1/3 of the food produced in the country. We also discuss US Foods’ sudden shift to retail distribution while restaurants were closed, and how pack sizes were (and were not) modified for store shelves.

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