Most common COVID-19 best practices at pizza restaurants in the U.S. as of May 2020

Published by S. Lock, Jan 26, 2021
The coronavirus (COVID-19) pandemic resulted in social distancing measures and higher hygiene standards for restaurants across the globe. As a result, many restaurants had to change their practices, the pizza restaurant industry in the U.S. included. When surveyed, pizza operators, suppliers, and distributors were asked what COVID-19 best practices were used at their respective restaurants. The most common best practice was regularly and visibly wiping down sneeze guards, tables, door handles, etcetera. Meanwhile, the COVID-19 best practice used by the least amount of pizza restaurants was conducting regular third-party food safety inspections and showing results.

Coronavirus best practices most commonly used by pizza restaurants in the United States as of May 2020

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Source

Release date

May 2020

Region

United States

Survey time period

May 2020

Number of respondents

490 respondents

Special properties

respondent base: 97 percent were pizzeria operators, 81 percent were independent operators, 11.4 percent were franchises and 4.5 percent work in chain management. Moreover, 81.4 percent of respondents were the CEOs, presidents and owners of their pizzerias, and 10.8 percent were managers

Supplementary notes

Question phrased by source as "How many of these COVID-19 best practices are you using?".
Percentages are subject to rounding and therefore may not add up to 100 percent.

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