Retailers reworked foodservice during the pandemic, tweaking their programs as customer behavior changed and the months wore on. Retailers, of whom more than three-quarters surveyed carried packaged foods, dispensed beverages, food made on-site and supplier-prepared food, altered programs in a variety of ways. Roller-grill offers suffered the most during the pandemic, while the most altered foodservice strategy, chosen by nearly 60% of surveyed retailers, was suspending in-store dining.