The uneven effects of COVID-19 on the German restaurant and bar industry

Verfürth, Philip ORCID: https://orcid.org/0000-0002-0755-5856, Neise, Thomas ORCID: https://orcid.org/0000-0001-6080-6725, Franz, Martin ORCID: https://orcid.org/0000-0002-1187-5166 and Sohns, Franziska ORCID: https://orcid.org/0000-0002-5641-7433 (2022) The uneven effects of COVID-19 on the German restaurant and bar industry. Erdkunde, 76 (2). pp. 127-140. ISSN 2702-5985

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Abstract

The COVID-19 crisis in the restaurant and bar industry is affecting an industry that has been under significant pressure before. Using the concept of organizational resilience from a spatial perspective, we analyze how individual/company factors and regional factors influence owner’s assessment of resilience in the German restaurant and bar industry. Findings from an online survey with 445 owners and managers and 46 qualitative interviews in Germany show that enterprises in peripheral locations are perceived as more resilient. Similarly, the age of the respondents, the ownership of property and the provision of delivery and takeaway service play a positive role in enterprises being seen as resilient, while, owner-managed enterprises, financing by loans or credit, and lower ex-ante sales reduce the likelihood of the assessment of resilience. Overall, the study contributes to the evolving strand of research that aims to analyze the resilience of enterprises from a spatial perspective.

Item Type:	Journal Article
Additional Information:	For further information, visit the University of Greenwich's Research Repository: GALA: https://gala.gre.ac.uk/id/eprint/36799/
Keywords:	economic geography, corona, resilience, Germany, hospitality, crisis
Faculty:	COVID-19 Research Collection Faculty of Business & Law
SWORD Depositor:	Symplectic User
Depositing User:	Symplectic User
Date Deposited:	15 Sep 2022 11:51
Last Modified:	15 Sep 2022 11:51
URI:	https://arro.anglia.ac.uk/id/eprint/707911

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