The Future Of Green Dining: Sustainable Business Models In The Restaurant Industry

Abstract

The COVID-19 pandemic has transformed customer behavior, with higher demand for ready-to-eat and ready-to-cook food, pre-packaged food, and food delivery. Restaurants have accordingly changed their business models, improved customer interaction through digital means, and diversified their revenues through the addition of catering and event hosting services. Social media has also become the primary marketing tool, facilitating direct customer interaction and brand loyalty.

The objective of this research was to investigate the actions taken by restaurants to maintain business continuity, such as post-pandemic reforms and strategic managerial strategies for long-term sustainability. A descriptive-exploratory research design with a qualitative paradigm was used, employing in-depth interviews of restaurateurs. The Balanced Scorecard Theory was used to guide the analysis, evaluating four dimensions: financial, customer, internal business processes, and learning and growth.

Results show restaurant sustainability is based on strategic cost management, customer loyalty, operational excellence, and innovation. Adherence to health and safety regulations restored consumer confidence, but small firms are constrained by their finances. Training of workers in food safety, mental wellness, and customer service has played a significant role in the industry's recovery. Government support in the form of DOLE, DTI, and SSS has also helped companies with finance and training.

The research concludes by suggesting a Green Business Model, which unites best practice for sustainability, economic resilience, and staff well-being. The success of the restaurant industry in the long term will rely on the equilibrium of profit and environmental responsibility, and the promotion of public-private partnerships to sustain business.