Perbedaan Karakteristik Restoran pada masa Pandemi Covid-19: antara Kawasan Pariwisata dengan Kawasan Perkotaan

Arcana, I Nyoman and Suastuti, Ni Luh and Ariesta Budiani, Ni Putu and Wiratnaya, I Nyoman (2022) Perbedaan Karakteristik Restoran pada masa Pandemi Covid-19: antara Kawasan Pariwisata dengan Kawasan Perkotaan. In: INOVASI DALAM HOSPITALITY. Politeknik Pariwisata Bali, Kuta Selatan, pp. 103-146. (Submitted)

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Abstract

The Covid-19 pandemic has hit the culinary sector industry. Many culinary business people and restaurant owners in the world are forced to close their businesses for the time being, and not a few have experienced bankruptcies including restaurants in Bali. This study aims to explore the operational characteristics of restaurants in the Ubud Tourism Area, Canggu - Berawa area, and in the Denpasar City area during the social restrictions due to the Covid-19 pandemic outbreak; second, this study aims to identify the factors that distinguish between the operational characteristics of restaurants in the Ubud tourism area and Canggu-Berawa with restaurants in the Denpasar City area in the new normal era; ; and third, formulate an operational strategy that should be carried out by restaurant industry managers in the Ubud Tourism Area, Canggu - Berawa and in the Denpasar City area in the new normal era. The results of this study concluded that the difference in the characteristics of restaurants in the Denpasar City, Canggu - Berawa, and Ubud Tourism Areas lies in the variables of: (1) the main consumer segment; (2) community behavior; (3) operations open limited or temporarily closed; (4) sales volume; (5) crowded times/days of guest visits; and (6) restaurant ownership. Meanwhile, the similarity of restaurant characteristics in the three regions is in the variables: (1) reduction in menu choices and menu package offers; (2) Marketing and promotion strategies; (3) price; (4) limited open operations (5) implementation of health protocols (CHSE); (6) savings, (7) Sales volume; and (8) procurement of foodstuffs. This research recommends that during the Covid-19 pandemic, the strategy that is suitable to be applied by restaurant managers in the Denpasar City area and the restaurant industry in the Canggu – Berawa area, North Kuta is a survival strategy, while the strategy that is suitable to be applied by restaurant managers in the Ubud Tourism Area is a temporary closure strategy, and a survival strategy. Keywords: Covid-19 pandemic, operational characteristics of the restaurant industry, urban areas, tourism areas.

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