As bars and restaurants close their doors or move services to drive-up, pick-up or deliver-only in response to the COVID-19 pandemic, the global on-premise food and beverage industry is reeling with the repercussions. As of March 17, 21 U.S. states and several major cities began prohibiting bars and restaurants from serving customers on-site. Experts also are echoing the industry’s sentiments, which include deeply rooted concern over the impact to bars, restaurants, brewery taprooms and other food and beverage establishments, as well as the companies that supply their food and beverage.

In the midst of the chaos and operational shifts, many are asking, “What’s next?”