| Issue |
E3S Web Conf.
Volume 253, 2021
2021 International Conference on Environmental and Engineering Management (EEM 2021)
|
|
|---|---|---|
| Article Number | 01047 | |
| Number of page(s) | 6 | |
| Section | Intelligent Environmental Monitoring and Quality Technology Assessment | |
| DOI | https://doi.org/10.1051/e3sconf/202125301047 | |
| Published online | 06 May 2021 | |
Strategic Analysis of the Catering Industry under Covid-19: a Case Study in China
1 School of business The University of Queensland Brisbane, Australia
2 International department The high school affiliated to Xi’an Jiaotong University Xi’an, China
† These authors contributed equally.
a 1523823224@qq.com
b 2250336153@qq.com
In the normal phenomenon, the restaurant industry strategic planning and future development trends are diverse, therefore, it is difficult to choose for. Existing literature does not provide effective guidance for the implementation of strategic plans in the catering industry under coVID-19. Taking RJ Restaurant in Chongqing as an example, this paper uses the method of combining qualitative and quantitative methods to study the difficulties that restaurants are facing now. This study clarifies that at the strategic level, the belief of medium-sized private restaurants to survive coVID-19 needs be based on identifying their deficiencies to establish cost strategy and differentiation strategy, which includes emphasizing the future development trends of intelligent use and "customized" services. There are two contributions to this study. First of all, this study provides a stereotyped municipal infrastructure framework for the study of private restaurants. In addition, this study studied the literature on strategic analysis of the catering industry from the perspective of coVID-19.
© The Authors, published by EDP Sciences, 2021
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