Analyzing the Impact of COVID-19 on Food and Beverage Industry

This report provides an in-depth analysis of the food and beverage industry's response to the COVID-19 pandemic, focusing on the impact on sales, consumer behavior, and business strategies. The study uses Harvester Restaurant as a case study to illustrate the challenges faced, including the initial lockdowns, social distancing measures, and shifts in consumer preferences towards home consumption. The report explores the pre-pandemic scenario, highlighting the industry's profitability and growth, and contrasts it with the adverse effects of the pandemic, such as business closures and reduced sales. It examines various research methods used in the study, including qualitative and quantitative research, primary and secondary data collection. Furthermore, the report discusses the resources and planning involved, using a Gantt chart to visualize project timelines. The conclusion summarizes the significant negative impact of COVID-19 on the hospitality industry, emphasizing the need for businesses to adapt and implement new strategies to overcome the uncertainty and recover from the crisis.

Food and Beverage
before

Table of Contents
TOPIC - Food and Beverage before, now and after Covid-19........................................................3
INTRODUCTION...........................................................................................................................3
Aim of the Study..........................................................................................................................4
Objectives of the Study................................................................................................................4
RSEARCH METHODS...................................................................................................................4
RESOURCES AND PLANNING...................................................................................................5
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................8

TOPIC - Food and Beverage before, now and after Covid-19
INTRODUCTION
Every business need a specific planning and it is necessary to implement the planning in a
proper manner. All types of organisation require effective plan and some kind of innovation so
that they can secure their market position successfully. Hospitality industry is one of the most
demanding industry that play a significant role in the growth of country economy. Hospitality
industry provide various types of services and mainly work for the people and the main target of
this industry is to gain customers satisfaction and full fill all the expected requirements of them.
Hospitality industry consider as the base of the market and because it is also engaged with the
tourism industry. Food and beverage include raw food, materials, packaging and distribution and
it include prepared food, packed food, alcohol and other non alcohol beverages. Food and
beverage help to attract lot many customers that’s why all the hotels and restaurants main
concerned about their menu and consider those food items that mainly like by the people so that
they can take the competitive advantages. This report will cover the whole scenario of food and
beverage of Harvester Restaurant which is a big restaurant chain with almost 230 outlets. This
restaurant founded in 1983 by the Courage Brewery and the headquarter of this restaurant is in
Birmingham, United Kingdom. The main purpose of this report is to identify the whole situation
of food and beverage before and after the Covid-19 pandemic. This report also identifies the
impact of covid-19 on the food and beverage sales and which strategies need to adopt by the
business so that they can overcome with the Covid-19 uncertainty.
Covid-19 pandemic first case reported in China in 2019 December. This pandemic mainly
caused by the “Sever Acute Respiratory Syndrome”. In United Kingdom, this pandemic reached
in last January 2020 and became the reason of many deaths. This pandemic created many
adverse impact on the life of the people and also give negative impact on their professional life,
most of the people lost their jobs during lockdown period. Some companies closed their business
and faced many losses and some companies started work from home. Covid-19 give negative
impact all of industries and mainly hospitality industry because that time social distancing is
mandatory to prevent themselves from the harmful impact of this pandemic so the business of
hotels and restaurants totally closed. It gave adverse impact on the selling of food and beverage
because all the restaurants were closed and people were avoiding fast food and outsider foods

and beverage. Before Covid-19, the scenario was totally different, this is a fact that everyone like
food and beverage so the sales of food and beverage is more as compared to the other industry.
before this pandemic, hospitality industry considers that type of industry that earn more profit
and lead the whole market.
Aim of the Study
To Study the impact on Food & Beverage during, before and after the Covid-19 Pandemic. A
case study of Harvester Restaurant.
Objectives of the Study
 To understand the whole aspect of Covid-19.
 To examine the issues that restaurant face before, now and after the Covid-19 pandemic.
 To recognise the useful techniques which can help to overcome the effect of Covid-19 on
the Food and beverage marketing of restaurant.
RSEARCH METHODS
There are various methods of research which are considered to conduct the research. The
description of all the essential methods for this study are discussed below -
 Qualitative Research – This research mainly expressed in words include deep
understanding about any idea, through and concept and experience. This research method
considers the in- study about any topic and matter. There are various techniques to gather
the research data through this research method such as Interview, observation, open
ended questions etc. This research method mainly focusses on exploring the basic idea
and also generalise many theories of the topic. This method specifically use world and
avoid numerical data. To carry of this research, qualitative data will be considering so
that researcher can get deep knowledge and understanding about the topic which will lead
the most possible outcome of this research. Researcher can consider qualitative data and
follow interview, new videos and other sources. Quantitative Research - This research method uses numeric data and graphs and this
method is mainly use to test the theory and appropriate assumptions. This type of
research method uses generalizable factors about research topic. This method contains
various techniques like experiments, survey and questionnaires etc. This method focusses
on testing the hypothesis and consider the data that is countable in nature. This method

requires mathematics and statistics to analyse the research data and use deductive
research approach. Quantitative research used close ended questions to collect the
research data.
 Primary Research – This research method is helpful for the data collection of the
research study. Primary research collects the data directly from the target audience and it
is considered as the first handed data of the research report. There are many sources to
collect the primary data such as physical testing, survey, observation, focus group and
telephonic interview etc. This research method considers as the original research that
avoid modification. Primary data are helpful to provide the right and accurate information
about the topic and maintain the validity and reliability of the research.
 Secondary Research – This research method considers as the second handed research it
method use that type of data that already collected by the some other. Secondary data
usually previously collect by someone and presently used by another. Secondary data
mainly collected by articles, journals, newspaper and websites. This research method use
modification and mainly influence the people and consider their point of view. To carry
out the present research, secondary research method will be used so that research can get
the proper knowledge about the food and beverage and also identify the worst impact of
Covid-19.
RESOURCES AND PLANNING
There are many resources which are essential in the planning for the project such as cost,
structure, quality, time and risk. All the resources are appropriate for the planning of the
research.
Gantt Chart
This chart mainly given by Henry Gantt in 1910. This chart presents the graphical
presentation of all the activities that are need to perform on the basis of time. This chart mainly
shows the project activities in to presentation form and divide all the activities and task in to
against the time. This chart helps in planning and scheduling the pr0oject activities and maintain
the whole process of project and add additional resources. To carry out this research, Gantt chart
is playing the significant role because it helps to schedule all the diversified activities in to a
structural form according to the time.

CONCLUSION
According to this research report it can be said that food and beverage are essential for all
the people and people like to have food but after the Covid-19 the entire scenario changed and
mostly people start avoid the fast food and beverage and prefer to have food at home. This report
analysed that Covid-19 affect hospitality industry negatively.

REFERENCES
Books and Journals
Ben Hassen, T., El Bilali, H. and S Allahyari, M., 2020. Impact of COVID-19 on Food Behavior
and Consumption in Qatar. Sustainability, 12(17), p.6973.
Cuevas, A. and Barquera, S., 2020. COVID‐19, Obesity, and Undernutrition: A Major Challenge
for Latin American Countries. Obesity, 28(10), pp.1791-1792.
Hailu, G., 2020. Economic thoughts on COVID‐19 for Canadian food processors. Canadian
Journal of Agricultural Economics/Revue canadienne d'agroeconomie, 68(2), pp.163-
169.
Hobbs, J.E., 2020. Food supply chains during the COVID‐19 pandemic. Canadian Journal of
Agricultural Economics/Revue canadienne d'agroeconomie, 68(2), pp.171-176.
Yu, X., Liu, C., Wang, H. and Feil, J.H., 2020. The impact of COVID-19 on food prices in
China: evidence of four major food products from Beijing, Shandong and Hubei
Provinces. China Agricultural Economic Review.