The pandemic has advanced the experimentation period of the Great Restructuring, a period off undamental disruption of existing business models, and it has accelerated changes being made in the food industry. After doing the usual things businesses do in any recession (cutting costs and offeringdiscounts), industry players have started trying real innovations. We have noticed this in three areas: online sales (including direct-to-consumer, or D2C, sales); delivery, drive-through and pickup operations;and a few unique ways to sell. As businesses become more innovative and individuals become more creative, all in their responses to conditions imposed on them by the novel coronavirus, the long-term effect of society’s encounter with the pandemic could well be an innovating force for changing ways of operating.