Palabras clave
pandemia
Perú
gastronomía
estrategias
capacidades dinámicas
Cómo citar
Resumen
Este estudio investiga el impacto de la pandemia de la enfermedad por coronavirus de 2019 (covid-19) en el sector gastronómico en Lima, Perú. La teoría de las capacidades dinámicas se presenta como un marco teórico apropiado para analizar cómo los emprendedores gastronómicos peruanos han logrado adaptarse y responder eficazmente a los desafíos impuestos por la pandemia del covid-19. A través de cuestionarios y entrevistas en profundidad, el estudio examina las estrategias de respuesta adoptadas por estas empresas para mitigar las consecuencias de la pandemia. Los hallazgos revelan una reducción significativa en las ventas como efecto principal de la pandemia, atribuida a la reducción del tráfico de clientes debido a las cuarentenas impuestas por el gobierno. Las estrategias de marketing, los cambios operativos y las reducciones de costos fueron tácticas de supervivencia comunes. A pesar de los desafíos, el estudio subraya la adaptabilidad, la creatividad y la preparación del sector de la gastronomía para afrontar la crisis. Las implicaciones prácticas incluyen la importancia de la planificación de la gestión de crisis.
Citas
Albulescu, C. T. (2020). COVID-19 and the United States financial markets’ volatility. Finance Research Letters, 38, 101699. https://doi.org/10.1016/j.frl.2020.101699
Alonso, A., Kok, S. K., Bressan, A., O’Shea, M., Sakellarios, N., Koresis, A., Buitrago-Solis, M. A., & Santoni, L. (2020). COVID-19, aftermath, impacts, and hospitality firms: an international perspective. International Journal of Hospitality Management, 91, 102654. https://doi.org/10.1016/j. ijhm.2020.102654
Alves, M., & Galina, S. (2021). Measuring dynamic absorptive capacity in national innovation surveys. Management Decision, 59(2), 463-477. https://doi.org/10.1108/MD-05-2019-0560
Asociación Peruana de Gastronomía. (2023). Panorama de la Industria. http://www.apega.pe
Bailey, K., & Breslin, D. (2021). The COVID-19 pandemic: what can we learn from past research in organizations and management? International Journal of Management Reviews, 23(1), 3–6. https://doi.org/10.1111/ijmr.12237
Barney, J. B. (2001). Resource-based theories of competitive advantage: a ten-year retrospective on the resource-based view. Journal of Management, 27(6), 643–650. https://doi.org/10.1177/014920630102700602
Bartik, A., Bertrand, M., Cullen, Z., Glaeser, E. L., Luca, M., & Stanton, C. (2020). The impact of COVID-19 on small business outcomes and expectations (Working Paper No. 20- 102). Harvard Business School. https://doi.org/10.2139/ssrn.3570896
Chudziński, P., Cyfert, S., Dyduch, W., Koubaa, S., & Zastempowski, M. (2023). Strategic and entrepreneurial abilities: surviving the crisis across countries during the COVID-19 pandemic. PLoS ONE, 18(5), e0285045. https://doi.org/10.1371/journal.pone.0285045
ComexPerú. (2022). El subsector restaurantes registró un crecimiento interanual del 92.06% en febrero del 2022. https://www.comexperu.org.pe/articulo/el-subsector-restaurantes-registo-un-crecimiento-interanual-del-9206-en-febrero-de-2022
Dabić, M., Potocan, V., Nedelko, Z., & Morgan, T. R. (2013). Exploring the use of 25 leading business practices in transitioning market supply chains. International Journal of Physical Distribution & Logistics Management, 43(10), 833–851. https://doi.org/10.1108/IJPDLM-10-2012-0325
Dube, K., Nhamo, G., & Chikodzi, D. (2020). COVID-19 cripples global restaurant and hospitality industry. Current Issues in Tourism, 24(11), 1487–1490. https://doi.org/10.1080/13683500.2020.1773416
Economic Commission for Latin America and the Caribbean. (2020). Sectors and companies facing COVID-19: emergency and recovery. Repositorio Digital. https://repositorio.cepal.org/bitstream/handle/11362/45734/4/S2000438_es.pdf
Eisenhardt, K. M., & Martin, J. A. (2000). Dynamic capabilities: What are they? Strategic Management Journal, 21(10-11), 1105– 1121. https://doi.org/10.1002/1097-0266(200010/11)21:10/113.0.CO;2-E
Elshaer, A. M., & Marzouk, A. M. (2021). Restaurants’ response to COVID-19 pandemic: the realm of Egyptian independent restaurants. Journal of Quality Assurance in Hospitality and Tourism, 23(3), 716–747. https://doi.org/10.1080/1528008X.2021.1911732
Fainshmidt, S., Nair, A., & Mallon, M. R. (2017). MNE performance during a crisis: an evolutionary perspective on the role of dynamic managerial capabilities and industry context. International Business Review, 26(6), 1088–1099. https://doi.org/10.1016/j.ibusrev.2017.04.002
Fairlie, R. W. (2020). The impact of COVID-19 on small business owners: the first three months after social-distancing restrictions (Working Paper No. 27462). National Bureau of Economic Research. https://doi.org/10.3386/w27462
Flores-Goycochea, R. A. (2022). Las Mypes, economía negocios y finanzas en la turbulencia del siglo XXI. Editorial RFG.
Food and Agriculture Organization. (2020). The impact of COVID-19 on food and agriculture in Latin America and the Caribbean. Repositorio Digital. https://repositorio.cepal.org/server/api/core/bitstreams/c0e5af69-5ab8-497e-913bcb3fdcf1ce99/content
Gashi, A., Sopa, I., & Havolli, Y. (2021). The impact of COVID-19 on economic aspects of business enterprises: the case of Kosovo. Journal of Contemporary Management Issues, 26(Special Issue), 63–79. https://doi.org/10.30924/mjcmi.26.si.4
Gaud, M. L., Gerwig, L. A., Del Águila, H. P., Rouneau, C. M., & Patra, I. V. (2022). Estudio de los factores de éxito de los restaurantes en tiempos de pandemia. Restaurantes de 4 y 5 tenedores [Master’sthesis, Esan Graduate School of Business]. Repositorio Institucional. https://hdl.handle.net/20.500.12640/3186
Gourinchas, P. O. (2020). Flattening the pandemic and recession curves. In R. Baldwin & B. W. di Mauro (Eds.), Mitigating the COVID economic crisis: Act fast and do whatever it takes (pp. 31–39). CEPR Press.
Hernández-Sampieri, R., & Mendoza, C. P. (2018). Metodología de la investigación: las rutas cuantitativa, cualitativa y mixta. McGraw-Hill Interamericana.
Huamán, J. R. (2021). Impacto económico y social de la COVID-19 en Perú. Revista de Ciencia e Investigación en Defensa-CAEN, 2(1), 31–42. https://doi.org/10.58211/recide.v2i1.51
Instituto Nacional de Estadística e Informática. (2022a). Evolución mensual del sector restaurantes 2021-2022. https://www.inei.gob.pe
Instituto Nacional de Estadística e Informática. (2022b). Producción del subsector restaurantes 2019-2022. https://www.inei.gob.pe
Instituto Nacional de Estadística e Informática. (2023). Informe de contribuciones económicas. https://www.inei.gob.pe
Instituto Peruano de Economía. (2021). Índice de Competitividad Regional - INCORE 2021. https://www.ipe.org.pe/portal/wpcontent/uploads/2024/09/INCORE_2021_FINAL_vf.pdf
International Labor Organization. (2020). ILO Sectoral Brief. https://www.ilo.org/resource/brief/covid-19-and-tourismsector
Kendall, M. G. (1938). A new measure of rank correlation. Biometrika, 30(1/2), 81–93. https://doi.org/10.2307/2332226
Kim, O. S., Parker, J. A., & Schoar, A. (2020). Revenue collapses and the consumption of small business owners in the early stages of the COVID-19 pandemic (Working Paper No. 28151). National Bureau of Economic Research. https://doi.org/10.3386/w28151
Kuckertz, A., Brändle, L., Gaudig, A., Hinderer, S., Morales Reyes, C. A., Prochotta, A., Steinbrink, K. M., & Berger, E. S. (2020). Startups in times of crisis – A rapid response to the COVID-19 pandemic. Journal of Business Venturing Insights, 13, e00169. https://doi.org/10.1016/j.jbvi.2020.e00169
Lai, H. B. J., Abidin, M. R. Z., Hasni, M. Z., Karim, M. S. A., & Ishak, F. A. C. (2020). Key adaptations of SME restaurants in Malaysia amidst the COVID-19 pandemic. International Journal of Research in Business and Social Science, 9, 12–23. https://api.semanticscholar.org/CorpusID:228940777
Lu, J., Gu, J., Li, J., Xu, K., Su, W., Lai, Z., & Yang, Z. (2020a). COVID-19 outbreak associated with air conditioning in restaurant, Guangzhou, China. Emerging Infectious Diseases, 26(7), 1628–1631. https://doi.org/10.3201/eid2607.200764
Lu, Y., Wu, J., Peng, J., & Lu, L. (2020b). The perceived impact of the COVID-19 epidemic: evidence from a sample of 4807 SMEs in Sichuan Province, China. Environmental Hazards, 19(4), 323– 340. https://doi.org/10.1080/17477891.2020.1763902
Lucianetti, L., Chiappetta Jabbour, C. J., Gunasekaran, A., & Latan, H. (2018). Contingency factors and complementary effects of adopting advanced manufacturing tools and managerial practices: effects on organizational measurement systems and firms’ performance. International Journal of Production Economics, 200, 318–328. https://doi.org/10.1016/j. ijpe. 2018.04.005
Martínez, L. L. (2020). La industria restaurantera frente al COVID-19. El Economista. https://www.eleconomista.com.mx/opinion/La-industria-restaurantera-frente-alCovid-19-20200421-0020.html
Mendoza, V. (2020). 95% de restaurantes ha cerrado por COVID-19; sector pierde 50,000 mdp. FORBES México. https://www.forbes.com.mx/negocios-covid-19-restaurantes-perdidas-canirac-hoteles/
Ministerio de Comercio Exterior y Turismo. (2023). Informe Anual de Turismo. https://www.gob.pe/institucion/mincetur/colecciones/9025-reportes-de-turismo-reporte-regional-de-turismo
Monge, C. (2021). Perú, de la promoción de la gastronomía a la internalización de superfoods. Procomer. https://sistemas.procomer.go.cr/DocsSEM/F64769D8-5228-43E9-9ACF26F6E7D5BB60.pdf
Organisation for Economic Co-operation and Development. (2020). OECD Economic Outlook, 2020(2). OECD iLibrary. https://doi.org/10.1787/39a88ab1-en
Ottenbacher, M. C., & Harrington, R. J. (2013). A case study of a culinary tourism campaign in Germany: implications for strategy making and successful implementation. Journal of Hospitality and Tourism Research, 37, 3–28. https://doi.org/10.1177/1096348011413593
Ozili, K., & Arun, T. (2020). Spillover of COVID-19: impact on the global economy. SSRN. http://dx.doi.org/10.2139/ssrn.3562570
Pajuelo, G. (2021). El largo confinamiento de Perú eclipsa el mayor estímulo en Latinoamérica [online post]. Universidad de Navarra. https://www.unav.edu/web/global-affairs/detalle/-/blogs/el-largo-confinamiento-de-peru-eclipsa-el-mayor-estimulo-en-latinoamerica#
Perú Travel portal. (2015). Gastronomía peruana destaca en los premios “Trippy Awards 2015” de Estados Unidos. https://www.peru.travel/es/noticias/gastronomia-peruana-destacaen-los-premios-trippy-awards-2015-de-estados-unidos
Plzáková, L., & Smeral, E. (2022). Impact of the COVID-19 crisis on European tourism. Tourism Economics, 28(1), 91–109. https://doi.org/10.1177/13548166211031113
Reardon, T., & Vos, R. (2023). How resilience innovations in food supply chains are revolutionizing logistics, wholesale trade, and farm services in developing countries. International Food and Agribusiness Management Review, 26(3), 455–466. https://doi.org/10.22434/IFAMR2022.0138
Salas, L. (2020). Restaurantes: ¿cómo ha cambiado el consumo del limeño ante la pandemia? El Comercio. https://elcomercio.pe/economia/peru/restaurantes-como-ha-cambiado-elconsumo-del-limeno-ante-la-pandemia-delivery-venta-ensalon-negocios-gastronomicos-covid-19-ncze-noticia/
Sánchez-Báez, E. A., Ferrer-Dávalos, R. M., & Sanabria, D. D. (2022). Impacto de la pandemia del COVID-19 en el empleo y ventas de las MIPYMES de Paraguay. Revista Científica en Ciencias Sociales, 4(1), 65–77. https://doi.org/10.53732/rccsociales/04.01.2022.65
Sánchez-Gutiérrez, J., Cabanelas, P., Lampón, J., & GonzálezAlvarado, T. (2018). The impact on competitiveness of customer value creation through relationship capabilities and marketing innovation. Journal of Business Industrial Marketing, 34(3), 618–627. https://doi.org/10.1108/JBIM03-2017-0081
Shafi, M., Liu, J., & Ren, W. (2020). Impact of COVID-19 pandemic on micro, small, and medium-sized enterprises operating in Pakistan. Research in Globalization, 2, 100018. https://doi.org/10.1016/j.resglo.2020.100018
Shen, H., Fu, M., Pan, H., Yu, Z., & Chen, Y. (2020). The impact of the COVID-19 pandemic on firm performance. Emerging Markets Finance and Trade, 56, 2213–2230. https://api.semanticscholar.org/CorpusID:221064016
Sigala, M. (2020). Tourism and COVID-19: impacts and implications for advancing and resetting industry and research. Journal of Business Research, 117, 312–321. https://doi.org/10.1016/j.jbusres.2020.06.015
Teece, D. J. (2018). Dynamic capabilities and strategic management: organizing for innovation and growth. Oxford University Press.
Teece, D. J., Pisano, G., & Shuen, A. (1997). Dynamic capabilities and strategic management. Strategic Management Journal, 18(7), 509–533.
Tew, P. J., Lu, Z., Tolomiczenko, G., & Gellatly, J. (2008). SARS: lessons in strategic planning for hoteliers and destination marketers. International Journal of Contemporary Hospitality Management, 20(3), 332–346. https://doi.org/10.1108/09596110810866145
Tse, A. C. B., So, S., & Sin, L. (2006). Crisis management and recovery: how restaurants in Hong Kong responded to SAR. International Journal of Hospitality Management, 25(1), 3–11. https://doi.org/10.1016/j.ijhm.2004.12.001
United States Department of Agriculture. (2023). Peru: Retail Foods. Foreign Agricultural Service. https://fas.usda.gov/data/peru-retail-foods-7
Vig, S., & Agarwal, R. N. (2021). Repercussions of COVID-19 on small restaurant entrepreneurs: the Indian context. Strategic Change, 30(2), 145–152. https://doi.org/10.1002/jsc.2398
Wiantara, I. G. N., Sulastri, I. A. P., & Utama, I. G. B. R. (2022). Survival strategy restaurant business during the COVID-19 pandemic. International Journal of Current Science Research and Review, 5(1), 7–12. https://ssrn.com/abstract=4000183
World Culinary Awards. (2023). Latin America’s best culinary city destinations 2023. https://worldculinaryawards.com/award/latin-america-best-culinary-city-destination/2023
World Travel Awards. (2023). World’s leading culinary destination 2023. https://www.worldtravelawards.com/award-worldsleading-culinary-destination-2023
Word Travel & Tourism Council. (2022). https://wttc.org/Portals/0/Documents/Reports/2023/WTTC-Cities-Economic-Impact-Final.pdf
Zapata-Cuervo, N., Montes-Guerra, M., & Jeong, M. (2021). How do restaurants respond to the COVID-19 pandemic? Lessons from Colombian restauranteurs and their survival strategies. Journal of Foodservice Business Research, 26(2), 186–207. https://doi.org/10.1080/15378020.2021.2006037
Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial-CompartirIgual 4.0.
Derechos de autor 2024 Karla Soria-Barreto, Gianni Romaní, Guillermo Peralta-Godoy, Rafael Flores-Goycochea, Eduardo Ruiz-Sevillano