Análisis de la situación actual y diseño de estructura organizacional para mejorar el desempeño empresarial en negocio de restauración en el contexto del Covi-19

Abstract

The following article deals with the existing problem in Restaurant y Cevichería “Mi Pollazo”, because of the decrease in its sales, the absence of effective strategies against the competition and how it has been affected by the Covid-19 pandemic, which is why it is sought create an organizational structure design for the establishment, in addition to implementing sales and distribution strategies that allow it to compete in the current market. In this research article, the descriptive, deductive investigative methods were implemented with the application of the survey, interview, and observation technique, through which the shortcomings in the establishment after Covid-19 were evidenced. According to the results obtained, it is established that the customer service is good in the establishment and since there is public acceptance as a main value, it is considered that if it has the possibility of keeping its doors open through the home delivery service in the health emergency. In short, undoubtedly the impact has been considerable in the restaurant, so a Procedure Manual was prepared, supported with specific biosecurity measures for the place and with a reasonable budget for the survival of the business that under the critical economic conditions of the country is the first step.