Analyzing the Food and Beverage Industry's Resilience During COVID-19

This report provides a comprehensive analysis of the food and beverage industry, focusing on the impact of the COVID-19 pandemic. It begins with an introduction that highlights the industry's importance and the report's aims and objectives, which include understanding the pre- and post-COVID-19 scenarios, identifying challenges faced by restaurants, and recognizing strategies for boosting sales. The report outlines the research methods, including qualitative and quantitative approaches, primary and secondary research. It also details the resources and planning involved, such as the use of Gantt charts for project management. The conclusion summarizes the negative impacts of COVID-19 on the food and beverage industry and references relevant books and journals supporting the analysis. The report uses Nando’s restaurant as a case study to analyze the impact of the pandemic on the food and beverage industry, emphasizing the industry's decline during the pandemic and the need for strategic adaptation.

Food and Beverage
before

Table of Contents
TOPIC - Food and Beverage before, now and after Covid-19........................................................4
INTRODUCTION...........................................................................................................................4
Aims.............................................................................................................................................5
Objectives....................................................................................................................................5
RSEARCH METHODS...................................................................................................................5
RESOURCES AND PLANNING...................................................................................................6
CONCLUSION................................................................................................................................8
REFERENCES................................................................................................................................9

TOPIC - Food and Beverage before, now and after Covid-19
INTRODUCTION
Business is a separate legal entity that mainly require a specific idea which is essential to
differentiate the business from other competitors. Every business need business plan and
procedure so company can plan and organise all the business operations systematically. Every
business and industry need some creative and innovative products and services so that they can
easily boost their market. Hospitality industry is one of the most prominent industry that provide
numerous facilities and services and work for the customers. The main target of this industry is
to attract customers with their products and services so that they can take more profit advantage
in order to satisfy their needs and demand. This industry also connected with tour and travel
industry and lead the whole market place. Food and beverage also offered by this industry and
restaurants are work really hard to prepare innovative and healthy food items so that the increase
their selling to provide hygiene and healthy food and beverage to their customers. For this report,
Nando’s restaurant will be consider, which is most famous restaurant chain that founded in 1987.
The prime motive of this report is to analyse the situation of food and beverage before and after
the Covid-19 pandemic and also determine the impact of Covid-19 on the productivity of the
restaurant. With the help of this study, some useful strategies are also identifying so that all the
restaurants can apply it to maintain their market situation again. Covid-19 first identified in
Wuhan, China in the year 2019. Covid-19 is spread from the “Sever Acute Respiratory
Syndrome”. In UK, this pandemic first reported in January, 2020 and continuously affect the
people of the UK and give negative impact on the health and personal and professional life of the
people. This pandemic affects the whole market and provide the worst impact on the productivity
and development of companies. Most of the business became closed and due to harmful impact
of this pandemic. Food and beverages consider as the most desirable products their everyone
want but due to lockdown period, all the business of food and beverage effected negatively and
most of the restaurants closed. Before this pandemic, the market of food and beverage is on top
position because everyone like to eat food and drink variety of beverages. After Covid-19,
people used to live in their home and maintain social distancing so that they can stay away from
the worse impact of this pandemic.

Aims
To Study the of situation of Food & Beverage before, now and after the covid -19 Pandemic. A
case study of Harvester Restaurant.
Objectives
 To Understand about the scenario before and after Covid-19.
 To recognise the problems that mainly experienced by the Restaurant before, new and
after Covid-19.
 To identify some specific strategies that restaurant can apply to boost up the sales and
productivity of Food and beverages after Covid-19.
RSEARCH METHODS
The importance of research method is crucial and research method is playing prominent part in
context of research and also maintain the all stages of research. There are many research methods
are useful for this research which are as follows -
 Qualitative Research- Qualitative research used words to gather the research data which
include interview, observation and required deep understand about the research topic so
that research can easily obtain the specific information related to the research. There are
various methods to collect the qualitative data like direct interview, online interview
through many applications. Research can ask open ended questions to collect the data. To
carry out this research, qualitative research method will be considering so that researcher
can perceive deep knowledge about the research.
 Quantitative Research – This research is essential and mainly use numeric data and
require mathematical calculation. This method comes under the deductive approach of
the research and maintain relevancy of the research information. There are many ways to
collect the quantitative data like survey, questionnaire methods. This method requires
statistical analyse which will help to analyse the most suitable conclusion of the research
report.
 Primary Research – This method basically used for the data collection. With the help of
this method, research can easily gain most appropriate data so that research can use and
measure the real facts of the research. There are numerous techniques to collect the data
such as survey, questionnaire etc. this method helps to get the first handed data and also

considered as the original data. This method mainly uses direct sources of the data for the
collection of information. This research method maintains the validity and reliability of
the collected data so that research can get the most possible outcome and use the
appropriate information to finds out the most possible conclusion of the project.
 Secondary Research – This method uses secondary source to collect the data. This
method considered as the second handed data because is method use information that
already collected by other one and utilise by the others. There are many methods to
collect the data like journals, articles, newspaper etc. To carry out this research,
secondary source of data collection method will be use so that research can upgrade their
knowledge about this research and analyse the data in a proper manner to follow the new
and articles and understand the whole scenario about the Covid-19 and food and
beverage.
RESOURCES AND PLANNING
For the resources panning, research mainly considers many factors like cost, quality, time, risk
and another which are helpful to obtain the relevant data for the research.
Gantt Chart
This chart is like a bar chart that helps to schedule the project task and activities. This
chart invented by Henry Gantt in 1910. Gantt chart demonstrate the dependency relationship
among all the activities and task and this chart also analyse the current status of the status. This
chart is useful to list out the task that need to performed by the researcher. This is like a project
management tools use to plan and schedule the project size on the basis of time.

CONCLUSION
As per this report it can be concluded that food and beverage marketing negatively affected
by the Covid-19 and it is also analysed that before covid-19, hospitality industry comes under the
top most industry but after this pandemic the situation change completely. This report analysed
that food and beverage before pandemic used by everyone but after pandemic less number of
people used eat restaurant food.

REFERENCES
Books and Journals
Butova, T.G., Demakova, E.A., Ulina, S.L., Egoshina, O.L., Mutovin, S.I. and Danilina, E.P.,
2020. Methodological Approach to Forming Criteria for Selecting Food Products for
Territorial Branding.
Cabalion, S., Abd Farag, E.A.B., Keck, F., Abdelahdi, O. and Al-Romaihi, H., 2018. Middle
East respiratory syndrome coronavirus and human-camel relationships in
Qatar. Medicine Anthropology Theory, 5(3).
Khan, N. and Naushad, M., 2020. Effects of corona virus on the world community. Available at
SSRN 3532001.
Samarathunga, W.H.M.S. and Weerathunga, P., 2020. Advent of ‘Economic Paradigm Shift’and
5G during the Post-COVID19 Revival Phase. Available at SSRN 3601484.
Telukdarie, A., Munsamy, M. and Mohlala, P., 2020. Analysis of the Impact of COVID-19 on
the Food and Beverages Manufacturing Sector. Sustainability, 12(22), p.9331.