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CoVid Key Figures and New Challenges in the HoReCa Sector: The Way towards a New Supply-Chain

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  • Miguel-Ángel García-Madurga

    (Department of Business Administration, Engineering and Architecture School, Campus Río Ebro, University of Zaragoza, 50018 Zaragoza, Spain)

  • Miguel-Ángel Esteban-Navarro

    (Department of Journalism and Communication, Faculty of Arts, University of Zaragoza, Calle de Pedro Cerbuna, 12, 50009 Zaragoza, Spain)

  • Tamara Morte-Nadal

    (Department of Journalism and Communication, Faculty of Arts, University of Zaragoza, Calle de Pedro Cerbuna, 12, 50009 Zaragoza, Spain)

Abstract

The profound impact of the coronavirus pandemic on global tourism activity and the hospitality industry has rendered statistical approaches on tourism-demand forecasting obsolete. Furthermore, literature review shows the absence of studies on the supply chain in the HoReCa (hotel, restaurant, catering) sector from a sustainability perspective that also addresses economic and social aspects, and not only environmental ones. In this context, the objective of this article is to carry out a prospective analysis on how the changes in the behaviour of consumers during the pandemic and the uncertainties regarding the exit from the health emergency can give rise to social trends with a high impact on the HoReCa sector in the coming years and, specifically, how they will affect the HoReCa supply chain. In the absence of investigations due to the proximity of what has happened, public sources and reports of international relevance have been identified and analysed from the future studies and strategic and competitive intelligence disciplines. The HoReCa sector in Spain has been chosen as field of observation. This analysis draws the future of the HoReCa sector, describes the changes in customer behaviour regarding food and beverages, explains the changes in distribution chains, and reflects on the impact of potential scenarios on the sector. The confluence of all these changes and trends can even configure a new supply chain in the hospitality sector with the emergence of new actors and the increase of access routes to a new final customer for whom security prevails in all its dimensions: physical, emotional, economic, and digital.

Suggested Citation

  • Miguel-Ángel García-Madurga & Miguel-Ángel Esteban-Navarro & Tamara Morte-Nadal, 2021. "CoVid Key Figures and New Challenges in the HoReCa Sector: The Way towards a New Supply-Chain," Sustainability, MDPI, vol. 13(12), pages 1-19, June.
    • Handle: RePEc:gam:jsusta:v:13:y:2021:i:12:p:6884-:d:577187
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    References listed on IDEAS

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    Cited by:

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    2. Irina-Elena Petrescu & Mariarosaria Lombardi & Georgiana-Raluca Lădaru & Răzvan Aurelian Munteanu & Mihai Istudor & Georgiana Adriana Tărășilă, 2022. "Influence of the Total Consumption of Households on Municipal Waste Quantity in Romania," Sustainability, MDPI, vol. 14(14), pages 1-16, July.

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