Building resilience for food service businesses in times of crisis: a Four-F action plan

Article


Bhattacharya, Ananya, Zutshi, Ambika and Bavik, Ali. 2021. "Building resilience for food service businesses in times of crisis: a Four-F action plan." International Journal of Contemporary Hospitality Management. 33 (10), pp. 3400-3441. https://doi.org/10.1108/IJCHM-01-2021-0123
Article Title

Building resilience for food service businesses in times of crisis: a Four-F action plan

ERA Journal ID19660
Article CategoryArticle
AuthorsBhattacharya, Ananya, Zutshi, Ambika and Bavik, Ali
Journal TitleInternational Journal of Contemporary Hospitality Management
Journal Citation33 (10), pp. 3400-3441
Number of Pages42
Year2021
PublisherEmerald
Place of PublicationUnited Kingdom
ISSN0959-6119
1757-1049
Digital Object Identifier (DOI)https://doi.org/10.1108/IJCHM-01-2021-0123
Web Address (URL)https://www.emerald.com/insight/content/doi/10.1108/IJCHM-01-2021-0123/full/html
Abstract

Purpose
This paper aims to propose a “Four-F (finding facts, fostering alternates, fulfilling implementation and feasibility testing)” action plan to global food service businesses (FSB) such as restaurants (dine-in/take away) to build resilience during times of global crises. The 2019 Coronavirus disease and FSBs apply as working examples elaborating the proposed Four-F action plan with several managerial implications for the internal and external stakeholders of FSBs.

Design/methodology/approach
The method involves reviewing and coding 108 articles using the PRISMA approach, then applying findings to develop the Four-F action plan integrating multiple theoretical concepts (such as stakeholder, crisis management and dynamic capabilities).

Findings
There are two key findings. First, though all four crisis phases should be considered by decision-makers as part of their contingency planning process, the pre and post-crisis stages need higher attention. Second, the Four-F action plan provides specific recommendations to FSBs stakeholders (consumers, suppliers and government) for each crisis phase (pre-crisis, crisis emergence, crisis occurrence and post-crisis).

Originality/value
To the best of the authors’ knowledge, this is the first paper that has incorporated multiple theoretical frameworks (stakeholder theory, crisis management and dynamic capabilities) within the FSBs context and provided the Four-F action plan for decision-makers to understand and manage crisis phases.

KeywordsRestaurants; Management; Crisis management; COVID-19; Food service businesses; Stakeholder management
ANZSRC Field of Research 2020350702. Corporate social responsibility
Public Notes

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Byline AffiliationsMonash University
Deakin University
Macau Institute for Tourism, China
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