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Key adaptations of SME restaurants in Malaysia amidst the COVID-19 Pandemic

Author

Listed:
  • Hao Bin Jack Lai

    (Department of Food Service and Management, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia)

  • Muhammad Rezza Zainal Abidin

    (Department of Food Service and Management, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia)

  • Muhamad Zulfikri Hasni

    (Department of Food Service and Management, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia)

  • Muhammad Shahrim Ab Karim

    (Department of Food Service and Management, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia)

  • Farah Adibah Che Ishak

    (Department of Food Service and Management, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia)

Abstract

SME restaurants have reported declined earnings and faced challenges to remain open during the Movement Control Order (MCO) period imposed by the Malaysian government due to the Coronavirus (COVID-19) outbreak. SME decision-makers were observed to be making changes regarding their day-to-day operations and management strategies to mitigate MCO restrictions. This paper aims to review the significant adaptations made by SME restaurants in Malaysia throughout the MCO period. Three (3) prominent areas of adaptations made by decision-makers have been identified based upon ceaseless news reports and media contents. The adaptations made commonly depict actions to (i) Nurture Creativity, (ii) Sustain Reputation, and (iii) Maintain Profitability. The outcomes of this paper provide essential survival guides for SME restauranteurs to embrace the COVID-19 outbreak. These can be helpful to related policy and decision-makers to implement the crucial traits of SME restaurants to reduce the impact on SME restaurants for the foreseeable future. Key Words: COVID-19; SME restaurants, Pandemic management, Menu development, Business viability, Restaurant management

Suggested Citation

  • Hao Bin Jack Lai & Muhammad Rezza Zainal Abidin & Muhamad Zulfikri Hasni & Muhammad Shahrim Ab Karim & Farah Adibah Che Ishak, 2020. "Key adaptations of SME restaurants in Malaysia amidst the COVID-19 Pandemic," International Journal of Research in Business and Social Science (2147-4478), Center for the Strategic Studies in Business and Finance, vol. 9(6), pages 12-23, October.
    • Handle: RePEc:rbs:ijbrss:v:9:y:2020:i:6:p:12-23
    DOI: 10.20525/ijrbs.v9i6.916
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    References listed on IDEAS

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    1. Barbara Slavich & Silviya Svejenova, 2016. "Managing Creativity: A Critical Examination, Synthesis, and New Frontiers," Post-Print hal-01562990, HAL.
    2. He, Hongwei & Li, Yan & Harris, Lloyd, 2012. "Social identity perspective on brand loyalty," Journal of Business Research, Elsevier, vol. 65(5), pages 648-657.
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