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Response Strategies Used during COVID-19: Restaurants in Dhaka City

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dc.contributor.author Faruqui, Md. Farhan
dc.contributor.author Solayman, Abid Islam
dc.date.accessioned 2024-07-11T04:30:35Z
dc.date.available 2024-07-11T04:30:35Z
dc.date.issued 2023-12-31
dc.identifier.issn 2074-5443
dc.identifier.uri http://dspace.ewubd.edu:8080/handle/123456789/4390
dc.description.abstract COVID-19 jeopardized the survival of the worldwide restaurant business. The purpose of this article is to evaluate the effectiveness of restaurant response strategies to the COVID-19 crisis during more than two months of lockdown in 2020 in Bangladesh. A two-stage approach was used to collect the data. The restaurants were chosen from eight Dhaka City clusters that were selected judgmentally. A standardized questionnaire was utilized to collect data from 221 restaurant owners selected through simple random sampling. The findings show that during COVID-19, all three strategies online reliance, cost reduction, and resilience- influenced restaurant profitability. Restaurants may replicate some of these successful response strategies developed during COVID-19 in the future. To increase profitability, restaurants should develop good relationships with online food delivery companies. en_US
dc.language.iso en_US en_US
dc.publisher East West University en_US
dc.subject Online Ordering, Resilience, Cost Reduction, Temporary Laying Off Employee, Delivery Service, Restaurants, Response Strategy en_US
dc.title Response Strategies Used during COVID-19: Restaurants in Dhaka City en_US
dc.type Article en_US


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