Restaurant Business Plan Addressing The Implications of Covid-19

Question

Task: Prepare a restaurant business plan on how the spread of covid-19 affecting the business of restaurants in Sydney.

Answer

1 Background of the Research on restaurant business plan
According to Beck and Hensher (2020), the pandemic of Covid-19 has been a transformative event across the globe that needs fresh thinking for improving the food business along with many more industries. The business leaders have been grappling with some of the realities to consist of the premises for being shut down along with reallocating the employees within their home as well as experimenting some of the new process to work and the new realities for lay off several employees. This devolving uncertainty based on the pandemic of corona virus has been known to affect the economy of Australia along with the businesses through an unprecedented way.

The food business has been impacted to different degrees as some of the restaurants and food organisations within Sydney are known to experience a great downfall as the restaurant business is seen to feel the burn through this pandemic (Forsyth, 2020). The country has been ordered with a societal lockdown along with social distancing as well as the closures of non-essential businesses. However, the restaurants were known to be forced to offer a delivery service or the take-aways. Hence, the present study on restaurant business plan emphasizes on the impact of Covid-19 within the restaurant business of Sydney as it is also known to change the exposures of the restaurants.

1.1 Problem Statement

The present research on restaurant business plan mainly focuses upon the impact based within the spread of corona virus within the restaurant business of Sydney. As the business is known to respond towards the respective effects, there have also been several steps that are emphasized by the restaurants for mitigating the disrupted impacts within the supply chain in a possible way (del Rio-Chanona, Mealy, Pichler, Lafond & Farmer, 2020). Based on the uncertainty for the surrounding timeframe within the time length of the pandemic of covid-19, the study presents with the alternative restaurant business plan to prepare for next year regarding the execution of their business.

1.2 Research Objective

To analyse the implications of corona virus affecting the local economy within Sydney restaurants
To examine the emotional turmoils within the workers of the restaurants in Sydney have been subjected because of the shutdown of restaurants
To explore the recent scenario of restaurant business in Sydney because of the respective outbreak of covid-19
To investigate the recommendations for improving the recent dull scenario of restaurant business within Sydney

1.3 Research Questions

2 Literature Review

2.1 Implications based on covid-19 affecting the local economy within the restaurants
It has been evidenced in this restaurant business plan that the widespread impact of the economy due to the respective pandemic have caused the dollars of Australia for dropping to be lower through the basis of trade weight from January 2020. As stated by Crawford, Silverstein, Woolley & Luehrmann (2020), the true extent based on the economic impact has been mostly speculative within the particular stage however, is expected for being substantial. This indicates that the restaurant business of Sydney in next year has been expected to respond towards the climate based on reduced revenue. The scope related to the use of monetary policy for managing the economic impact has been limited. In this restaurant business plan, the fact associated with an underlying cause due to this shock the nominal rates of interest have recently been zero within the major and advanced economies that have also minimised the effectiveness related to the monetary policy.

Nevertheless, as argued by Crawford, Butler-Henderson, Rudolph & Glowatz (2020), it has been observed for being highly unlikely about the covid-19 to be contacted through the food and its packaging. Coronavirus is known to be a respiratory illness along with the route of primary transmission which is through the face to face contact along with direct contact based on the respiratory droplets that are generated when one of the infected individuals sneezes and coughs. Hence, there has been no such evidence for the virus to be transmitted through the food and its packaging. This indicates that covid-19 cannot be multiplied within the food as they require a human and animal host for being multiplied.

2.2 Recent scenario of restaurants impacted through covid-19
As per the research conducted on restaurant business plan, post the corona virus pandemic, the restaurants that have been operating within the malls can probably take its biggest hit within one side however; the fewer people are generally expected for visiting the malls in any way for short term experience (Usher, Bhullar, Durkin, Gyamfi & Jackson, 2020). On the other hand, the people who have been visiting for the demand of the standards related to the higher hygiene as compared to before, the cooks are known to wear a headgear along with the masks within their mouth for an extreme situation that can be captured inside the CCTV from the kitchen that beams within the seating area.

The restaurants after 24 hours of frantic cleaning have prepared these businesses within Sydney for operating across the shadow of covid-19 along with armed for 20 litre of the sanitiser as well as a laminated and smaller skeleton staff; latex gloves through which the work within the restaurants have sounded to be little running in the recent situation (Kong AND Prinz, 2020). According to the anecdotal evidence, there has been a downturn of 50-90% of the restaurants over the board to be the combination based on fear along with maintaining the laws of social distancing involving a ban within the non-essential collection for 100 people and above along with mining a gap of 1.5 m within the tables. However, it has heavily impacted the culinary landscape consisting of much more changes through the government that is expected in the recent days.

As per the statistics of Australian Bureau, Australia comprises 47,456 outlets of foodservice which employs within excess people. However, as opined by Pachana, Beattie, Byrne & Brodaty (2020) in regards to the restaurant business plan, a higher wage; cost of food along with rent considers the average margin of profit which is a meager 4.4% for any of the deviations within the market that might have wider ramifications. Covid-19 has not been a deviation rather an earthquake. Hence, some have predicted upto 30% for the industry which can go under, considering a huge amount based on the workforce with the same, unless any drastic action is found to be taken.

2.3 Emotional turmoil within the staff of the restaurants
Whether the people go within the work or rather working through their home, the pandemic of covid-19 has been known to change the work. There has been anxiety and fear regarding the new disease along with other emotions that might be overwhelming along with the stress of work that might lead towards burning out. The employees of the restaurants have been known to possess a concern related to the risk of being exposed towards the virus of the work along with managing various workloads. Most of the workers in the recent days have lost their job within the lockdown phase of covid-19. As per the views of Coibion, Gorodnichenko & Weber (2020), considered while developing restaurant business plan has led the workers to deal with an uncertainty related to the future within the workplace or rather their employment. Hence, this has in turn, also led to the learning of new tools of communication along with dealing with the technical difficulties. This has also indicated the employees for adopting many different workplace along with the work schedule.

The feelings of distress and anxiety might occur within the people who are not within the risk of being sick within the face of the virus through which most of the common people might be unfamiliar. Within this uncertain time there is a higher stress and also a heightened reliance within the supervisors and the managers for maintaining health and safety along with the well being for the workforce. As put forward by Khanna, Cicinelli, Gilbert, Honavar & Murthy (2020), within the crisis of covid-19, the leaders have been performing with their typical roles across the additional stress based on the instability of the workforce as well as the escalated safety along with the health risks. This has been practiced after maintaining the challenges of work life of the staff along with being informed regarding the rapid policies of change.

2.4 Recommendations for improving the current situation
The pandemic of covid-19 has been known to place an immense pressure within the businesses for quickly reacting towards the substantial changes for volatile environments. Within the respective time, there are several recommendations which are taken by the business in a proactive manner for ensuring that they have been prepared for managing the potential impacts in a both effective and essential manner. Hence, according to Usher, Bhullar, Durkin, Gyamfi & Jackson (2020), the restaurant business needs to be clear for their responsibilities and roles of management along with securing the extent of support. This also leads towards prioritising the people of the organisations along with the inline customers consisting of the values; planning for contacting the staff in a quick way along with multiple channels; the restaurants should also know for the exposure along with the way to impacting the manifestation of the restaurants for building the restaurant business plan of action. As per recommendation, the organisations might implement flexible arrangements of the workplace for allowing the staff in working remotely when required. Hence, this eventually indicates to prepare along with widely distributing the action plan along with being ready for updating it to be the evolving situation which allows testing the restaurant business plan of action in a possible way.

On the other hand, as opined by Kong and Prinz (2020), the government policies of Sydney have also been changed throughout the pandemic of covid-19. These policies generally aim to enable the directors of the restaurants to increase their focus towards the management of the organisations within the respective crisis for being opposed to get concerned through the implications for their own positions.

3 Research Design

3.1 Research philosophy
Research philosophy used to develop restaurant business plan deals with nature, source along with the processes based on knowledge. This is mainly considered to be a belief regarding several ways through which the data related to a phenomenon needs to be analysed; collected and used as well. The major divisions of research philosophy have been positivism; realism and interpretivism research philosophy (Zhu, 2019). Positivism philosophy is known to adhere towards a factual knowledge that is mainly obtained through observation along with measurement. On the other hand, realism philosophy generally depends within the idea related to independence through the human mind. Nevertheless, interpretivism is known to include the interpretivism that mainly includes the researchers for the interpretation of the elements based on the respective study. However, for the present research on restaurant business plan, positivism research philosophy has been most suitable as this is known to study the researcher role which can be limited towards data collection along with the interpretation through objective manner. This can help the research in formulating quantitative data which might result in being much more reliable (Nally, Sorensen & Kavanagh, 2019). Nonetheless, this type of philosophy can also lead to unrealistic solutions when extreme complexity with the data is faced and can also be inflexible at times as well.

3.2 Research choices, approach and strategy
Research approach Research approach is considered to be the procedure and restaurant business plan that generally comprises several stages related to broader assumptions towards the detailed methods of data analysis; gathering as well as interpretation. This is generally known to rely within the nature of the problem of research that is addressed in the present study. As stated by Munthe-Kaas, Glenton, Booth, Noyes & Lewin (2019), there are certain categories of approaches such as inductive; deductive and abductive approaches. Deductive approach mainly emphasizes upon the formulation of a hypothesis related to the existing theory. However, inductive reasoning is concerned with theories and observations that have been proposed for the end of the overall research process used in restaurant business plan. On the other hand, abductive reasoning tends to mitigate the weaknesses of both the inductive and deductive reasoning; however, it is always not recommended for being used regarding a larger sample size. Hence, for the particular restaurant business plan research, deductive approach suits best as it has an advantage to measure the concepts in a quantitative manner along with generalising the findings of the research towards a certain extent.

Components based on research approach in restaurant business plan

Figure 1: Components based on research approach

Source: (Pufulete et al., 2019)

Research strategy
This is referred to as an overall planning to conduct the present study. The strategy of the research tends to guide the researcher while executing; planning as well as monitoring a study. The methods of the research generally tell the researchers the ways for gathering and interpreting the data. For instance with the help of questionnaires; interviews along with the statistical methods (Ayed et al., 2019). This enables for conducting the research in a systematic way along with scheduling towards the production of quality results as well as detailed reportng.

Research strategy in restaurant business plan

Figure 2: Research strategy
Source: (Choudhuri, Bhadoria & Mishra, 2020)

Research design
Research design is generally referred to as the overall strategy which is chosen for the integration of various components related to the study within a logical and coherent way while ensuring to effectively address the problem of the research on restaurant business plan. This is also known to consist of the blueprint related to the collection; analysis and measurement of the data. The types of research design are considered as explanatory; exploratory and descriptive research design. Explanatory design is generally conducted for an issue which has earlier not been researched well (Quinlan, Babin, Carr & Griffin, 2019). On the other hand, exploratory research is done when there is no such past data for a problem. However, descriptive design tends to describe the characteristics based on the population that has been studied well. Hence, for the present study on restaurant business plan, exploratory research design will be appropriate for conducting the study as it consists of adaptability and flexibility for a change and also results in being effective leading towards the future study. Nevertheless, this research can also result in being unstructured and informal as it serves to be a tool towards initial research which can provide a theoretical and hypothetical problem of the research.

3.3 Type of the research
There are two types of research such as primary and secondary research. Primary research is generally considered to be used through the researchers for gathering data as compared to depend within the collected data. This helps the data for being much more valuable and can also emphasize within higher validated information for making some informed decisions as well. On the other hand, a secondary method of research generally involves the readily available data where the existing data can be collated for increasing an overall effectiveness based on the research (Dion, Díaz Ríos, Leonard & Gabel, 2020). This includes such data which has published reports along with the similar documents. Hence, for the present study on restaurant business plan, the researcher will consider the use of primary research focusing on both quantitative and qualitative methods as it can focus on the problems that reflect the entire attention that have been directed for finding a probable solution. This can allow the researcher to collect in-depth information in an original way. However, there is also a shortcoming of this research that it might become too expensive while conducting.

Data

4.1 Population
Research population is referred to as a larger collection based on the individuals which has been the main focus related to the scientific query. This indicates a population to be a set of individuals consisting of a specialised characteristic along with a sample which is referred to as the subset based on the respective population (Padmanabhan et al., 2019). Hence, for the particular study on this restaurant business plan, the population of the respondents will be the employees and customers from different restaurants of Sydney and two managers as well. The customers and employees will be surveyed and to verify the survey data of them, two managers will be interviewed.

4.2 Sample and sampling technique
Sampling is referred to as a procedure which is mainly used for statistical analysis where the predetermined numbers based on observations are taken with the assistance of a specified population. The methodology opted for sampling through a larger population tends to depend within the type of analysis that must be performed; however, it might involve both the probability and non-probability sampling techniques (Burley, M., Campbell, Dean & Clyne, 2020). Probability sampling provides an equal chance for all the individuals to participate through the survey process whereas; non-probability techniques do not provide each and every person to join the research as it considers the process of interview. Thus, the sample size for the overall research on restaurant business plan has been 102 where 50 participants will be the customers; 50 employees and 2 managers.

4.3 Data Collection - Tool
The tools of data collection are referred to as the devices which are used for gathering data such as questionnaires or rather the interviewing system assisted within the computers. Hence, the respective research on restaurant business plan emphasizes on email for distributing the questionnaires to the customers and the employees through taking their consent. On the other hand, the managers are interviewed within the online sites (Choudhuri, Bhadoria & Mishra, 2020). The personal email information of the customers and the employees are taken through the feedback machines from the restaurants where the customers generally provide their feedback with their own email ids.

5 Analytic approach

Analytical approach is known to be the use based on the analysis for breaking down a problem within some of the necessary elements for being solved which is quite similar with formal analysis (Quinlan, Babin, Carr & Griffin, 2019). In the present case of restaurant business plan, different quantitative and qualitative tools for data analysis have been considered that include the use within descriptive analysis like mean; median and mode which can also be able to represent graphs; charts with tables for portraying the data.

5.1 Population
Research population is referred to as a larger collection based on the individuals which has been the main focus related to the scientific query. This indicates a population to be a set of individuals consisting of a specialised characteristic along with a sample which is referred to as the subset based on the respective population (Padmanabhan et al., 2019). Hence, for the particular study conducted for this restaurant business plan, the population of the respondents will be the employees and customers from different restaurants of Sydney and two managers as well. The customers and employees will be surveyed and to verify the survey data of them, two managers will be interviewed.

5.2 Sample and sampling technique
Sampling is referred to as a procedure which is mainly used for statistical analysis where the predetermined numbers based on observations are generally taken through the larger population. The methodology used for sampling through a larger number of populations tends to depend within the type of analysis that has been performed; however, it might involve both the probability and non-probability sampling techniques (Burley, Campbell, Dean & Clyne, 2020). Probability sampling provides an equal chance for all the individuals to participate through the survey process whereas; non-probability techniques do not provide each and every person to join the research as it considers the process of interview. Thus, the sample size for the overall research on restaurant business plan has been 102 where 50 participants will be the customers; 50 employees and 2 managers.

5.3 Data collection tool
The tools of data collection are referred to as the devices which are used for gathering data such as questionnaires or rather the interviewing system assisted within the computers. Hence, the respective research on restaurant business plan emphasizes on email for distributing the questionnaires to the customers and the employees through taking their consent. On the other hand, the managers are interviewed within the online sites (Choudhuri, Bhadoria & Mishra, 2020). The personal email information of the customers and the employees are taken through the feedback machines from the restaurants where the customers generally provide their feedback with their own email ids.

6 Analytic approach

Conclusion

To conclude, the present study has evaluated the impact of covid 19 within the restaurant business of Sydney by building an effective restaurant business plan. This has involved the effect within the local economy; emotional turmoil of the staff along with proposing several recommendations for the same. Hence, primary research has been stated to be the most appropriate for the study along with outlining the research design; strategy; philosophy and approach followed by proper justifications

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