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The Impact of Pandemic Crisis on the Restaurant Business

Author

Listed:
  • Arlindo Madeira

    (Tourism and Hospitality Management School, Universidade Europeia, 1500-210 Lisbon, Portugal
    ESCAD—School of Science and Administration, 1950-396 Lisbon, Portugal)

  • Teresa Palrão

    (Tourism Department, Universidade Lusófona de Humanidades e Tecnologias, 1749-024 Lisbon, Portugal)

  • Alexandra Sofia Mendes

    (CiTUR, School of Tourism and Maritime Technology, Polytechnique of Leiria, 2520-614 Peniche, Portugal)

Abstract

The COVID-19 pandemic is responsible for a health crisis and, at the same time, for a sharp drop in activities of economic sustainability, particularly in tourism management, and has consequences in most countries that are still difficult to measure. The objective of this research is to identify restaurant entrepreneurs’ perceptions about the future, government measures, strategies they will apply, and lessons learned for the future after the mandatory lockdown of restaurants and hospitality establishments related to pandemics. The framework was developed through content analysis with line-by-line coding applied to questionnaires collected online from Portuguese restaurant entrepreneurs. The results reveal the existence of common concerns to all entrepreneurs in the restaurant business for the post-pandemic period, about the measures that the governments should implement, and about the strategies and lessons learned for the future. Resilience in face of the future, fear of a lack of appropriate government measures, strategies designed for markets with greater immediate availability, and the creation of working capital are visible concerns in the restaurant business.

Suggested Citation

  • Arlindo Madeira & Teresa Palrão & Alexandra Sofia Mendes, 2020. "The Impact of Pandemic Crisis on the Restaurant Business," Sustainability, MDPI, vol. 13(1), pages 1-13, December.
    • Handle: RePEc:gam:jsusta:v:13:y:2020:i:1:p:40-:d:466811
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    Cited by:

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    2. Se-Ran Yoo & Seon-Hee Kim & Hyeon-Mo Jeon, 2022. "How Does Experiential Value toward Robot Barista Service Affect Emotions, Storytelling, and Behavioral Intention in the Context of COVID-19?," Sustainability, MDPI, vol. 14(1), pages 1-14, January.
    3. Maria de Fátima Brilhante & Maria Luísa Rocha, 2022. "COVID-19 Impact on the Tourism Accommodation and Restaurant Sectors of São Miguel (Azores)," Sustainability, MDPI, vol. 15(1), pages 1-23, December.
    4. Young Joong Kim & Jung Sook Park & Hyeon Mo Jeon, 2021. "Experiential Value, Satisfaction, Brand Love, and Brand Loyalty toward Robot Barista Coffee Shop: The Moderating Effect of Generation," Sustainability, MDPI, vol. 13(21), pages 1-16, October.
    5. Conceição Gomes & Cátia Malheiros & Filipa Campos & Luís Lima Santos, 2022. "COVID-19’s Impact on the Restaurant Industry," Sustainability, MDPI, vol. 14(18), pages 1-21, September.
    6. Vilaz, Caryl F. & Sy, Melecio Jr. A., 2023. "The Mediating Effect of Leadership Style on the Relationship between Green Practices and Business Sustainability of Restaurants: A Triple Bottom Line Theory," International Journal of Research and Innovation in Social Science, International Journal of Research and Innovation in Social Science (IJRISS), vol. 7(12), pages 1861-1876, December.
    7. Dong-Shang Chang & Wei-De Wu, 2021. "Impact of the COVID-19 Pandemic on the Tourism Industry: Applying TRIZ and DEMATEL to Construct a Decision-Making Model," Sustainability, MDPI, vol. 13(14), pages 1-28, July.

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