The COVID-19 pandemic, declared in March 2020, significantly impacted the global economy. In order to protect people's health and prevent the spread of the pandemic, most countries have introduced strict measures banning movement, gatherings and travel. Although medically completely justified, at the same time, these measures have a negative impact on the economy. Tourism and catering were among the most affected sectors. This paper gives a brief overview of the impact the pandemic had on the holders of the gastronomic offer, as well as analyses the ways in which they responded to the challenges brought by the "new normal". In order to continue their business and be successful again when they were allowed to do so, restaurateurs had to adapt to the changes in the market and new demands of clients. Due to restrictions on movement, fear of infection and the reduction or absence of income, the interest in food and catering services also dropped. The clients' eating habits have changed, and now they look more for quality meals prepared from locally produced ingredients. Caterers create new menus and use modern solutions for their presentation. The crisis caused by the disease COVID-19 accelerated the modernization and digitization of gastronomy. The pandemic created trends that continue to exist. Holders of the gastronomic offer who adapt their business activity to the new trends have a greater chance of success and development, now and in the future.