COVID-19 is a challenging problem for everyone, including entrepreneurs. It often means financing new supplies, training employees, and physical upgrades, and those costs can be a charge to long-term success, and restaurants cannot afford to change. This qualitative exploratory case study presents a descriptive analysis of the challenges encountered by eatery businesses amidst the Corona Virus-19 pandemic, precisely the case of Lydia’s Goto Overload and Sizzling House. It also aims to determine the strategies and systems used by the owners to keep the company from running. The researchers used the interview as a form of data gathering conducted in the chosen business. The data obtained show that the income before the pandemic was higher than the income during the COVID-19. Lydia’s Goto Overload and Sizzling House income cuts down to almost half their regular income before. This situation dramatically affects the whole operation of the business, including the employees. Due to lower revenue, business owners need to execute a move, including lessening the number of employees and adjusting the business operation. Keywords: Carinderia Business, COVID-19 Pandemic, Challenges, Lydia’s Goto Overload, and Sizzling House
CHALLENGES OF EATERY BUSINESSES AMIDST COVID-19 PANDEMIC: THE CASE OF LYDIA’S GOTO OVERLOAD AND SIZZLING HOUSE (preprint)/ en