Impact of the Extended Lockdown/Shutdown on Restaurant

Businesses
Introduction & Background

The restaurant sector is one of Bangladesh's largest dynamic industries. As a result, many new
entrepreneurs' first decision in the region is to build a restaurant (fast food, bistro, or dining).
This industry has been steadily growing in recent years. According to economic analysts, Dhaka
alone employs over 0.3 million people and has over 10,000 restaurants. The Covid-19 epidemic
has had a significant influence on this industry. Customers have been canceling reservations at
restaurants and hotels since early March as a result of their fears about public safety. Restaurants
were initially closed owing to national general holidays. However, once the prohibitions were
eased, a few restaurants began to operate on a small scale. Many restaurants have decided to
remain closed for the time being. For every cafe owner, the low visitation of customers during
the post-re-opening period remains a critical issue.

Aims & Objectives:

The goal of my study will be to learn how catteries & resturants managed by owners who are
trying to make ends meet to operate. Furthermore, we will want to know that, despite the fact
that the majority of restaurants have closed and are no longer profitable, restaurant owners have
continued to incur significant additional costs, such as leasing and employee salaries, throughout
this Covid-19 scenario. The following are key objectives, according to the study's purpose:

1. To understand the difficulty of restaurant proprietors to stay afloat.

2. To detect emerging rules in the restaurant business, such as online delivery and the cloud
kitchen idea
3. To determine how customers feel about prepared food delivery

Research questions:

We will ask 10 questions. The questions will be related to their sufferings in lockdown and also
another process to approach online delivery and cloud kitchen for surviving in lockdown. We
will also ask about government attempts to help them
 Methodology

Design

The purpose of the present study is to find out the impacts of lockdown in restaurant businesses
whether they manage to manage to survive or not. So, if they are, then how they did. To obtain
the primary data, to collect primary data, we conducted online survey by creating google forms.
We designed questionnaire with various types of questions which will helps us to get our desired
answer for our research topic. In order to make sure most of the restaurant owners can read and
understand the questionnaire, it will be designed in English version. For secondary data, we used
Google scholar to get some related news regarding our research topics. Also we used online
articles, news that are available in GOOGLE.

Instrumentation

The questionnaire will be written in Google Form so that the majority of restaurant owners in
the area can read and comprehend it.

Data sample and collection

Our sample will be "Restaurant Owners" and there is a discussion platform for restaurant owners
to share their thoughts and experiences. We will randomize 30 respondents from Facebook ID, as
well as from a food-related Facebook community called "Restaurant Owners".

Timescale

October November December

Introduction & 
objectives
Hypothesis  
Methodology 
Findings 
Conclusion 

Resources

Our primary recourses will be survey and secondary resources will be journal, newspaper etc.
 Reference

Al Amin, M., Arefin, M., Sultana, N., Islam, M., Jahan, I. and Akhtar, A., 2020. Evaluating the
customers' dining attitudes, e-satisfaction and continuance intention toward mobile food ordering
apps (MFOAs): evidence from Bangladesh. European Journal of Management and Business
Economics, 30(2), pp.211-229.