The Adaptation of Food Business after the COVID-19 Crisis

Abstract

The epidemic of the covid-19 virus has had a huge impact on the restaurant business due to campaign measures to refrain from leaving the house if it is not necessary. This academic article, therefore, aims to present the adjustment of the restaurant business under new normal circumstances. Due to this epidemic crisis, the value of the restaurant business between 2020 and 2021 decreased by 11%, operators need to adjust their businesses to meet the changing consumer behavior. Therefore, in adjusting the restaurant business under new normal circumstances, entrepreneurs should have a plan to be prepared to deal with various crises, especially in Crisis communication. The employees should be trained for increasing more knowledge, in addition, entrepreneurs should also focus on raising business standards in line with new normal situations such as cleanliness and food safety, providing customer service that minimizes exposure. There is a partnership with online food ordering platforms, marketing communications focused on new normal service standards and should explore consumer behavior towards the restaurant business in order to track the buying behavior or consumption patterns of the target customers and to develop a business model to meet the needs of consumers with efficiency and sustainability in business.