Resilience in the restaurant industry: indicators and strategies of the covid-19 pandemic

Abstract

The objective of this research was to propose indicators and strategies to develop resilience to the new coronavirus (covid-19) in the independent restaurant sector in Mexico. To comply with this, the research method involved a descriptive analysis phase on the status of covid-19 and the measures and programs used to mitigate its impact on restaurants in Mexico City; additionally, a correlational analysis of the two-dimensional models of Prayag and Whitman was carried out. It is concluded that planning capacity and adaptability are positively and significantly correlated with resilience. Given this situation, the restaurants that will prosper during covid-19 in a new normal will be those that show interest in customers and employees; strategize recovery priorities and external resource skills and capabilities; and improve silo thinking, leadership, management and governance structures, as well as innovation and creativity.