DATA ANALYSIS, PRESENTATION AND INTERPRETATION

Introduction:

This section presents the findings of the study. The study was aimed at determining the Effect and
survival strategies of restaurants during the Covid-19 andemic.

Response Rate:

A total of 103 respondents were approached from the various restaurants and we received a 100%
response rate.

Respondents’ distribution by gender:

To establish the respondents’ distribution by gender, they were asked to indicate on the questionnaire.
The findings of the study show that 7.8% of the respondents were female while 89.3% were male. The
findings are represented on Table below

Gender of the respondents

Cumulative
Frequency Percent Valid Percent Percent
Valid 3 2.9 2.9 2.9
Female 8 7.8 7.8 10.7
Male 92 89.3 89.3 100.0
Total 103 100.0 100.0
Respondents’ distribution by age

Under this, the study aimed at finding out the distribution of the respondents by their ages. They were
therefore asked to indicate the age brackets within which their ages were found. The study found out that
16.5 % of the respondents were in the age bracket of 25- 35 years, the highest 50.5% were found to be
within the age bracket of 35-45 years. The study also found that 9.7% of the respondents were less than
25 years, and 7.8% were between 45-55 Years and that 12.6% were above 55 years. The findings are
presented in the Table below.

The highest age range 35-45 is due to maximum of the respondents being in managerial positions.

Age of the respondents

Cumulative
Frequency Percent Valid Percent Percent
Valid Less than 25 years 10 9.7 10.0 10.0
25 to less than 35 17 16.5 17.0 27.0
35 to less than 45 52 50.5 52.0 79.0
45 to less than 55 8 7.8 8.0 87.0
55 to less than 65 13 12.6 13.0 100.0
Total 100 97.1 100.0
Missing System 3 2.9
Total 103 100.0

Distribution of the Respondents by Highest Education Level

In order to assess the education levels of the respondents, the researcher asked the respondents to indicate
on the questionnaires their highest education levels. The findings of the study indicate that 57.3% of the
respondents were Undergrad degree holders, 10% had Master degrees, 29.1% were were high school
graduates. The findings are presented in Table below
 Highest level of formal education attained
Cumulative
Frequency Percent Valid Percent Percent
Valid High school pass 30 29.1 30.0 30.0
Under Graduate 59 57.3 59.0 89.0
Masters 11 10.7 11.0 100.0
Total 100 97.1 100.0
Missing System 3 2.9
Total 103 100.0

Type of Firm
The different types/level of firms used in the testing of this research all within the small scale
range. Out of which 14.6% were of medium size, 12.6% was Micro and largest size belonged to
Small firms.

Type of Firm
Cumulative
Frequency Percent Valid Percent Percent
Valid 3 2.9 2.9 2.9
Medium 15 14.6 14.6 17.5
Micro 13 12.6 12.6 30.1
Small 72 69.9 69.9 100.0
Total 103 100.0 100.0
Level of Employee
Respondents came from different levels of job qualifications. The highest number of respondents
came from a Managerial level at 48.5%, followed by Waiters at 29.1%, owners at 13.6% and
receptionists at 5.8%.

Levels of Employees
Cumulative
Frequency Percent Valid Percent Percent
Valid 3 2.9 2.9 2.9
Manager 50 48.5 48.5 51.5
Owner 14 13.6 13.6 65.0
Recpt 6 5.8 5.8 70.9
Waiter 30 29.1 29.1 100.0
Total 103 100.0 100.0
Length of stay
The length of how long a respondent has been with its organizations was asked. It was was seen
to be within a wide time range, with the shortest time being 1 month and the longest coming
from 13 years of stay

Length of stay with present organization

Cumulative
Frequency Percent Valid Percent Percent
Valid 3 2.9 2.9 2.9
1 month 1 1.0 1.0 3.9
1 year 9 8.7 8.7 12.6
1 yr 8 7.8 7.8 20.4
1 yr 5 m 1 1.0 1.0 21.4
10m 1 1.0 1.0 22.3
11 month 1 1.0 1.0 23.3
12 yrs 1 1.0 1.0 24.3
13 yrs 1 1.0 1.0 25.2
13yrs 1 1.0 1.0 26.2
1yr 7 mn 1 1.0 1.0 27.2
2 years 3 2.9 2.9 30.1
2 yrs 12 11.7 11.7 41.7
2 yrs 3m 2 1.9 1.9 43.7
25 yrs 1 1.0 1.0 44.7
2yr 3mn 1 1.0 1.0 45.6
2yrs 6mn 1 1.0 1.0 46.6
3 yrs 11 10.7 10.7 57.3
30 yrs 1 1.0 1.0 58.3
4 yrs 4 3.9 3.9 62.1
5 yrs 9 8.7 8.7 70.9
6 months 2 1.9 1.9 72.8
6 yrs 5 4.9 4.9 77.7
6m 1 1.0 1.0 78.6
6mn 1 1.0 1.0 79.6
7 yrs 3 2.9 2.9 82.5
8 months 1 1.0 1.0 83.5
 8 yrs 7 6.8 6.8 90.3
8m 1 1.0 1.0 91.3
9 months 5 4.9 4.9 96.1
9m 2 1.9 1.9 98.1
9mn 2 1.9 1.9 100.0
Total 103 100.0 100.0

SUMMARY, CONCLUSION AND RECOMMENDATIONS

Conclusion of the Study

The following conclusions were made based on the study findings; The findings of the study showed that
the rise of a sudden pandemic COVID-19 has created a large impact and caused an effect and change in
all different industries. One of the prime type businesses that have been majorly affected are small
restaurants. And, our study has showed that restaurants are taking different strategies and measures.
These measures include changes in strategies, health and wellness checks, making sure proper
guidelines are being followed and a very important segment is also focused on the marketing side of a
business and creating a good trusting relationship with the customer for changed times.

Policy Implications of the Study

The finding of the study will provide policy makers with necessary insights into the importance and
implications of restaurant atmospherics and this is expected to guide them in coming up with policies
along with the guidelines necessary for a pandemic. This is necessary in safeguarding the interests of
consumers. Additionally, the study findings will add to the literature existing on the influence of
restaurants and consumer purchase behavior. The study thus contributes to the existing literature on
how different precautions taken during emergent times such as a sudden pandemic.
Recommendations of the Study

The following recommendations were made based on the study findings:

Restaurant owners should ensure that that their stores are taking all necessary precautions arranged to
attract customers. This can be achieved by ensuring proper store layout and display. The study also
recommends that restaurants must be very precautious and serious about following all of WHO’s
guidelines while ensuring all the employees and staff are also well aware.

Restaurants may have to change their whole business plans as a result of this pandemic, focusing on
online and delivery methods. A large important factor is being able to relay this message to the
customer in an trust-worthy way.

Limitations of the Study

The current situation made it very difficult to have real conversations with the respondents. The
opinions of many consumers outside the sample were not represented and therefore the findings
cannot be generalized to the greater population. It would therefore be advisable for future researchers
to select a more representative sample of consumers. Samples were taken from known and nearby
areas and was therefore not geographically representative of the entire country. Also, due to the
qualitative nature of the study, the main goal was not to be representative, but rather to be able to use
the research findings for other research purposes and studies. It would therefore be interesting to try a
similar study covering a wider area for better representation and generalization and preferably take a
quantitative approach.

Areas suggested for further research

A wider geographical range is suggested to be researched along with a wider scale of size. The samples
used only belonged to micro-small sized restaurants. Taking observations to a bigger scale can open a
bigger picture and create more perspective. Further research could also take a more fair to equal
amount of male and female respondents.