Title: A study on the perceived organisational business continuity of foodservice executives

Authors: Murat Doğan; Selim Yazıcı

Addresses: Department of Gastronomy and Culinary Arts, Istanbul Gelişim University, TR-34310, Istanbul, Turkey; Department of Management and Strategy, Istanbul University, TR-34116, Istanbul, Turkey ' Department of Business Administration, Istanbul University, TR-34452, Istanbul, Turkey

Abstract: Business continuity is a strategic approach that aims to identify, analyse, and mitigate the effects of potential unusual hazards on businesses. By adopting this approach, foodservice companies can ensure that their basic business processes continue uninterrupted, regardless of the cause of the business interruption, crisis, or disaster. To understand foodservice managers' perceived organisational business continuity and the challenges they face, a two-stage qualitative research study was conducted. Firstly, a group interview was conducted, and the analysis of the data resulted in categorising the managers' perceived organisational business continuity into four main themes and their business continuity challenges into eight themes. It was found that the foodservice managers' coordination of the food safety management system played a crucial role in understanding and creating business continuity in foodservice. Overall, it was determined that a new strategic approach that focuses on employees and all stakeholders rather than just technology-oriented applications would be necessary.

Keywords: foodservice; business continuity; business interruptions; food safety management system.

DOI: 10.1504/IJBCRM.2023.132919

International Journal of Business Continuity and Risk Management, 2023 Vol.13 No.3, pp.302 - 322

Received: 05 Sep 2022
Accepted: 12 Dec 2022
Published online: 16 Aug 2023 *

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