Adaptation Model of Restaurant Operators Amidst The Outbreak of Coronavirus Disease 2019 in Roi Et Province

Abstract

The objectives of this research are 1) to study the impact of the coronavirus disease (COVID-19) on restaurant operators, 2) to study strategies for laying down guidelines for resolving the effects of infectious diseases. Coronavirus 2019 that affects restaurant operators and (3) to develop the service model of restaurant operators This study is a qualitative research study. The research tools used were in-depth interviews and participant observation. The interviewees were separated into 4 groups, which consisted of Restaurant operators, employees in the restaurant, customers who come to use the service, and village headman, a total of 25 people, then use the data to analyze the content. The research results found that: 1) The spread of the coronavirus and various measures It greatly affects daily life. This causes entrepreneurs to change their formats and methods so that their business can continue sustainably, such as changing product prices and sales formats. Because they do not do the same, the number must be reduced in order to prevent the objects that Buying it must be wasted. This is because the number of customers coming to use the service has decreased. 2) Nowadays, new restaurant operators are increasingly entering the market. Doing business as usual must be adjusted to suit the situation, by bringing in technology to help manage to increase convenience for operators and those who use the service. will be able to create maximum satisfaction for customers. 3) At present, the eating culture of Thai people has changed, causing changes according to the situation that has occurred. Most entrepreneurs have had to deal with changes in the coronavirus outbreak situation. In some stores, alcohol gel will be placed at the table in spots for customers to use to wash their hands before using the service and after using the service, masks must be worn at all times, whether it is the operator, store staff or even customers who will come to use the service.