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The Response Of The Romanian Hospitality Industry To The Covid-19 Pandemic. Focus On The Restaurant Industry

Author

Listed:
  • Oana-Diana Crismariu

    (Bucharest University of Economic Studies, Romania)

  • Mihail-Ovidiu Tanase

    (Bucharest University of Economic Studies, Romania)

  • Iulian Tenie

    (Bucharest University of Economic Studies, Romania)

  • Awatef Abdallah

    (Bucharest University of Economic Studies, Romania)

Abstract

The pandemic situation that began in 2019 directly affected all industries. The most affected industries are: airlines, cruises, HORECA, entertainment, etc. The restaurant industry, which is part of the HORECA industry, was severely affected throughout the world. The industry faced many restrictions in 2020 and 2021. Among most common, we can mention: temporary suspension of the activity, limited operating hours and available seats, access restrictions (like EU Green Certificate, for indoor activities), etc. As a response to legal regulations in order to avoid the spread of the virus, but also to prevent a further economic downturn, each industry had to take various measures. This article contains a theoretical overview of the evolution of the restaurant industry during the pandemic, from March 2020 to the present day. An analysis, based on qualitative research, of representative restaurants, in their category, for Romania shows how different actions were taken to adapt to the new normal. Furthermore, the research presents an important view of the future of the industry. The purpose of this paper is to analyze the changes produced and the adaptability of the restaurant industry to the current and ever-changing situation. The results revealed many interesting measures that similar companies and hope for better times.

Suggested Citation

  • Oana-Diana Crismariu & Mihail-Ovidiu Tanase & Iulian Tenie & Awatef Abdallah, 2022. "The Response Of The Romanian Hospitality Industry To The Covid-19 Pandemic. Focus On The Restaurant Industry," Cactus - The tourism journal for research, education, culture and soul, Bucharest University of Economic Studies, vol. 4(1), pages 87-94.
    • Handle: RePEc:bum:cactus:v:4:y:2022:i:1:p:87-94
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    References listed on IDEAS

    as
    1. Matthias Breier & Andreas Kallmuenzer & Thomas Clauss & Johanna Gast & Sascha Kraus & Victor Tiberius, 2021. "The role of business model innovation in the hospitality industry during the COVID-19 crisis," Post-Print hal-03514806, HAL.
    2. Kuckertz, Andreas & Brändle, Leif & Gaudig, Anja & Hinderer, Sebastian & Morales Reyes, Carlos Arturo & Prochotta, Alicia & Steinbrink, Kathrin M. & Berger, Elisabeth S.C., 2020. "Startups in times of crisis – A rapid response to the COVID-19 pandemic," Journal of Business Venturing Insights, Elsevier, vol. 13(C).
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    4. Björklund, Tua A. & Mikkonen, Maria & Mattila, Pauliina & van der Marel, Floris, 2020. "Expanding entrepreneurial solution spaces in times of crisis: Business model experimentation amongst packaged food and beverage ventures," Journal of Business Venturing Insights, Elsevier, vol. 14(C).
    5. Thorgren, Sara & Williams, Trenton Alma, 2020. "Staying alive during an unfolding crisis: How SMEs ward off impending disaster," Journal of Business Venturing Insights, Elsevier, vol. 14(C).
    Full references (including those not matched with items on IDEAS)

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    Keywords

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    JEL classification:

    • L83 - Industrial Organization - - Industry Studies: Services - - - Sports; Gambling; Restaurants; Recreation; Tourism
    • M19 - Business Administration and Business Economics; Marketing; Accounting; Personnel Economics - - Business Administration - - - Other
    • Z31 - Other Special Topics - - Tourism Economics - - - Industry Studies

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