The Efficacy of Independent Restaurant Owners in Navigating Food Safety Challenges During the COVID-19 Pandemic: A Qualitative Pilot Study

The coronavirus disease 2019 (COVID-19) pandemic inflicted deep wounds on the foodservice industry. Independent restaurants, like many counterparts within the larger foodservice industry, were not spared numerous unprecedented challenges, especially with limitations on dine-in services. Hence, this pilot study aims to explore the experiences of an independent restaurant owner in navigating food safety challenges during the COVID-19 pandemic in Malaysia. The study examines the strategies employed to overcome these challenges, focusing on assessing the efficacy of the approaches adopted in maintaining food safety. This pilot study employed a retrospective qualitative case study approach. Purposive sampling was used to select a single independent restaurant owner in Bandar Segamat, Johor, Malaysia. Data were collected through an in-depth, semi-structured interview utilising open-ended questions to explore the independent restaurant owner’s experiences. Thematic analysis was used to identify recurring themes within the interview data. Correspondingly, the thematic analysis revealed four key themes, namely the challenges of compliance with evolving regulations, the impact of financial constraints on food safety practices, the adaptive capacity for strategy implementation, and the role of transformative learning in overcoming the impact of the pandemic. These findings suggest the need for coordinated efforts between the government, industry leaders, and education institutions so that the food industry in Malaysia can maintain its competitiveness, particularly post-pandemic. Hence, integrating digital tools, strategic agility, and continuous learning can position the Malaysian food industry as a resilient and forward-thinking sector capable of overcoming future uncertainties.