Key factors for the viability of gastronomic ventures post health crisis (COVID-19) in Portoviejo (Ecuador)
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Abstract
The pandemic has had a strong impact on the world economy, increasing income inequality in all types of businesses and in all sectors. The economic impact associated with COVID-19 has negatively affected tourism activity, employment, income, and poverty in the Ecuadorian context. The objective of this research is to establish the key factors for the viability of post-sanitary crisis (COVID-19) gastronomic ventures in Portoviejo, Manabí, Ecuador. A qualitative-quantitative methodological design is proposed, combining an exploratory and deductive approach, in three phases: 1) a tourist diagnosis was carried out to identify problems in gastronomic businesses. In 2) a market study is carried out to characterize the gastronomic enterprises (196 questionnaires), and the tourist demand (385 surveys). Finally, 3) consisted of determining the elements of the CANVAS business model in gastronomic ventures. The results show that the vast majority of entrepreneurs have registered a significant decrease in their income (87%) and present a decrease in their activities (79%). It is concluded that the competitiveness and sustainability of gastronomic ventures will depend on a strong orientation in favor of diversification, intensification and connection of actors.
Keywords: Entrepreneurship; gastronomy; business viability; health crisis (COVID-19); Portoviejo, Ecuador.
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