Impacts on the restaurant sector in the pandemic period 2020-2021: case study, italian food restaurant “La Fábrica”

Abstract

The pandemic caused by severe acute respiratory syndrome type 2 (SARS-CoV2), a variant of the coronavirus causing COVID-19 disease, was an unprecedented event in the world, causing numerous social, economic, and public health devastation.

The service sector, specifically the restaurant sector, on which we focus for this academic contribution, was one of the most affected during the pandemic that still strikes the various spheres of our society. The 72-day closure of restaurants wreaked major havoc on the industry’s finances, resulting in business closures and job losses.

This is the case of the Italian food restaurant La Fábrica, located in Los Mochis, Sinaloa, Mexico, which had to face important economic and health challenges, as did the rest of the restaurants in the sector.

The purpose of this research is to analyze the effects caused by this event and to describe the innovation practices implemented by the restaurant under study, which have allowed it to consolidate its position in the sector.

Regarding the methods and techniques used in this contribution, it is a descriptive research, with a non-experimental, transversal and qualitative approach methodological design; the semi-structured interview was used as a data collection technique, which allowed recovering the perception of the interviewee and the conclusions were obtained.