Rapid responding to the COVID-19 crisis: Assessing the resilience in the German restaurant and bar industry

Autor(en): Neise, Thomas
Verfurth, Philip
Franz, Martin 
Stichwörter: BUSINESS RESILIENCE; CAPACITY; COVID-19; Crisis; DISASTER; FIRM; Germany; HOSPITALITY; Hospitality, Leisure, Sport & Tourism; ORGANIZATIONAL RESILIENCE; Resilience; Restaurants; SECTOR; Social Sciences - Other Topics; Structural change; SURVIVAL; TOURISM
Erscheinungsdatum: 2021
Herausgeber: ELSEVIER SCI LTD
Journal: INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT
Volumen: 96
Zusammenfassung: 
The COVID-19 pandemic has fundamentally impacted the restaurant and bar industry. Simultaneously, this industry is already undergoing structural change. Using the concept of organisational resilience, we analyse the impact of the COVID-19 crisis on owner's assessment of resilience in the German restaurant and bar industry. Findings from an online survey with 623 owners and managers show that ex-ante business problems, and financing by loans or credit, reduce the likelihood of owners perceiving their business as resilient; while, delivery and takeaway service, ownership of property and higher age of owners, increase the likelihood of enterprise resilience. The paper contributes to understanding how restaurants and bars absorb and cope with the COVID-19 crisis. Furthermore, we make recommendation for future research on the recovery and adaptability of the business sector.
ISSN: 02784319
DOI: 10.1016/j.ijhm.2021.102960

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