Dinámicas del sector gastronómico en relación al uso de la tecnología en tiempos de COVID-19

Abstract

COVID-19 has represented a great challenge for the entire tourism sector. However, the gastronomic sector has generated various measures in the face of this disruptive change. The objective is to explore the dynamics of adaptation of the restaurant sector in Cuenca, Ecuador, to the COVID-19 scenario. The approach is qualitative, and the scope is exploratory through semi-structured interviews with food and beverage establishments. The sample is non-probabilistic by convenience, although heterogeneous according to the restaurant category. The study shows exciting aspects of technology as adaptation and rejection and other concerns related to the accelerated implementation of specific actions. It is concluded that adaptation is not necessarily innovation. Likewise, innovation does not necessarily require technology, although it can be an added value.