Abstract
PurposeThe purpose of this systematic review is to highlight some of the business model changes restaurants, bars and beverage producers undertook to modify their operations in order to not only stay in business but also to better serve their employees and communities during the COVID-19 crisis.Design/methodology/approachAn analysis was conducted on 200 industry articles and categorized into three major themes: expansion of take-out/delivery, innovative practices, and community outreach/corporate support, each are further subdivided into additional themes. The systematic review is further supported by personal interviews with industry professionals.FindingsThis research finds that there were many different approaches used in adjusting business models in response to the dining restrictions put in place due to COVID-19. From these approaches, themes were developed which resulted in uncovering some suggestions such as developing contingency plans, being flexible and creative, eliminating menu items, investing in a communication platform and getting involved with local government. In addition, some practices operators should be mindful of such as selling gift cards and starting a crowdfund.Research limitations/implicationsThis research provides a systematic analysis of business model changes that occurred due to COVID-19 dining restrictions. Researchers can use this information as a guide for further analysis on a specific theme introduced herein.Practical implicationsThis research offers several practical implications which will assist the industry should another similar event occur in the future. The systematic analysis describes and documents some suggestions as well as practices to be mindful of in preparing contingency plans for the future.Originality/valueThis research documents an unprecedented time for the hospitality industry by examining how restaurant, bar and beverage producers around the country responded to COVID-19 restrictions. Distilling the multitude of information into succinct themes that highlight the business model changes that occurred will aid future research as well as operators.
Highlights
In the past 20 years, the United States has been faced with a multitude of crisis situations ranging from terrorist attacks to natural disasters and viral epidemics
The systematic review of industry articles that focused on the response and changes implemented by the restaurant industry due to COVID-19 restrictions resulted in three overarching themes
Expansion of take-out operations As restrictions to quell the spread of COVID-19 began being implemented, closing restaurants for dine in operations, restaurant owners and corporations across the country varied in response
Summary
In the past 20 years, the United States has been faced with a multitude of crisis situations ranging from terrorist attacks to natural disasters and viral epidemics. None of which have simultaneously upended numerous industries, caused massive layoffs and closures like the most recent COVID-19 pandemic. A pandemic is described as a new disease that emerges and spreads around the world, and to which most people do not have immunity (WHO, 2010). Pandemics can cause economic damage in multiple ways such as short-term fiscal shocks and longer-term negative impacts to economic growth (Madhav et al, 2017). The full terms of this licence may be seen at http:// creativecommons.org/licences/by/4.0/legalcode
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