Profiling Selected Restaurant Industry: A Post-Pandemic Lens on Business Dynamics and Demographics

This study aimed to profile restaurant industries based on operating attributes and owner demographics to know their flexibility, resilience, and sustainability within a competitive and advancing industry. Portraying data collected from 60 restaurants, the study reveals a mix of establishments in terms of years of operation, business types, and ownership compositions. Most businesses function under sole proprietorship and are primarily labelled as eateries and “Eat On Resto†types. The results highlight that most business owners are in the 31–35 age group, female, and possess at least a bachelor’s degree, indicating a shift toward younger, educated individuals—especially women—launching entrepreneurial efforts in the food service sector. In addition to profiling, the study investigates relevant variables such as years of management experience, sources of additional income, and involvement in business or skills training. Many owners have 6–10 years of experience and diversify their income through loaning, renting, or small businesses. However, a significant portion of respondents reported having no formal training, stressing the need for continuous career development. These insights are dynamic for practitioners, policymakers, and academic scholars, as they provide evidence-based direction for strategic planning, workforce development, and policy formulation to enhance crisis resilience and promote innovation in the restaurant industry.