Entrepreneurship in economic theory and the impact of the pandemic process on the food and beverage sector

The Covid-19 pandemic, which emerged on March 20, 2019, spread rapidly and affected the whole world. Since the beginning of the pandemic, some measures have been taken to prevent the spread of the virus, and the activities of the enterprises have been restricted in certain time periods and sometimes even stopped. These measures directly or indirectly affected all sectors, and a difficult economic process began for entrepreneurs. This study details the challenges faced by restaurants, cafes and other catering establishments since the beginning of the pandemic. Issues such as forced closures, social distancing rules and changes in consumer behavior, their impact on businesses' revenues, adaptation strategies of businesses in the sector, the spread of online ordering systems and the increase in hygiene standards are also discussed. The study aims to examine the impact of the pandemic process on the food and beverage sector. For this purpose, qualitative research methods were utilized. The study is a case study model, which is a type of qualitative research management. The population of the study consists of business owners within the scope of the food and beverage sector in the province of Amasya, and the sample group consists of a total of 10 business owners, including 1 kebab, 2 dürüm, 4 restaurants, 3 cafe operators. As a data collection tool in the study, the researcher prepared a semi-structured interview form consisting of 6 questions prepared by Çoban and Öztürk (2024). In line with the permissions obtained, face-to-face interviews were conducted with the operators on the specified day and time and the interviews were audio recorded to avoid data loss. The audio recordings were transcribed and transferred to the Nvivo program and analyzed with the descriptive analysis method.