Organizational structure design: impact on productivity and business stability in the context of Covid-19

Abstract

This research is about the design of organizational structures and sales and distribution processes in the Luisito restaurant in the Sucre canton, Leónidas Plaza parish in the province of Manabí-Ecuador after COVID-19, this establishment has been affected with the considerable reduction in sales, based on this situation, the objective was to design organizational structures, service delivery processes and alternative distribution channels through the use of technology and adoption of biosafety protocols for safe and efficient operation of the restaurant. It is an investigation with a quantitative and qualitative approach by the description of the data obtained that determine the impact of the establishment. As a result, it was known that the restaurant has reduced its income and the demand from its customers, however, 82% of customers who opt for home services consider that the restaurant should serve customers on the premises since they trust in the implementation of all biosecurity measures. In conclusion, the negative impact due to the reduction in demand in the restaurant is evident in every case that a procedure manual, specific biosafety protocol and a budget for the latter were developed, which when implemented help the establishment to obtain greater profitability.