Situational diagnosis and organizational design for business management after Covid-19: Pizzas Claudia case

Abstract

This research is about the inconveniences generated in the low sales in Pizzas “Claudia” because of to the impact of COVID and how it was affected in the productivity and profitability of the enterprises; So, an alternative sales process is proposed, through biosafety protocols, complying with the measures to provide the client with quality service, besides, proposing an organizational structure adapted to the reality of the restaurant, additionally a procedural manual as an important administrative tool for business management. Using techniques such as interviews and surveys, which provided the information to carry out the necessary research and be able to obtain data on the quality products it offers, the needs of the client regarding the service. The method used
was a mixed qualitative and quantitative research, resulting in good customer satisfaction, who mention that they receive attention with kindness and respect, its mean, the Pizzeria has good acceptance from customers, with the need to adapt to the biosafety measures and processes that include them. In this way, a Procedure Manual, biosafety measures and digital tools for the promotion and dissemination of current services and conditions were prepared on a Web page. The Organizational Design and Management of Improvement Processes identify these administrative tools and for the best business management and obtain profitability in the short and long term. In conclusion, Pizzeria is not generating the same income, because of covid-19 pandemic,
such profits that were obtained months ago are not the same today, which is why the pandemic has had a negative impact on the stability of the business and due to these
contingencies has undergone an organizational change that requires a new structure