JEFMS Journal

ABSTRACT:

One of the alternatives that are available to people in a situation of economic crisis are gastronomic ventures. The economic environment plays a fundamental role for the success of this type of company, so it is necessary to identify and develop instruments that empower the entrepreneur to achieve their organizational objectives in order to be present in an increasingly competitive market.
The gastronomic sector in Mexico has been beaten over the last two years by different factors; public health (pandemic restrictions), violence (curfews in some regions) and economic (inflation and shortages). However, this sector represented -until 2019- 2% of the national GDP, so it was important to know the economic impact in the post covid-19 era in this sector of the country.
In times of economic turbulence, crises behave like a kind of "sweeper" that wipes out companies and businesses that lack organizational strength to face the ravages of a phenomenon of this type such as lack of liquidity, low sales and rising prices. Prices. For this reason, this research focuses on studying the ventures in the gastronomic sector, the impact suffered by covid-19, the scarcity and the rise in prices of inputs derived from war conflicts and political situations in the world environment that affect the macroeconomic indicators of the country and region. The study will focus on companies in the gastronomic sector of the municipality of Manzanillo, Colima, Mexico. Where inflation was identified as the main problem that lacerates restaurant businessmen with 88.7% of the cases studied. Finally, the instruments used to cope with the crisis experienced are detailed, the main strategies for the improvement and reactivation of sales were identified, as well as the red flags to attend to a possible resurgence of economic stagnation in the short term.

KEYWORDS:

Inflation, Gastronomic Enterprises, CANIRAC, Manzanillo,

REFERENCES:

1) Ashar, M., Blach, G., Mandabach, K. & Van Leeuven, D. (2011). Restaurant Viability: Operations Rating of Contributing Success Factors. Journal of culinary science. Taylor & Francis Group. Retrieved on January 15, 2013.

2) Ayuso, S. (03 de 09 de 2020). Francia lanza un ambicioso plan de estímulo de 100.000 millones con subsidios, rebajas de impuestos e inversiones. El país. Obtenido de https://elpais.com/economia/2020-09-03/francia-lanza-un-nuevo- paquete-de-estimulos-de-100000-millones-para-afianzar-la-recuperacion.html

3) Banco Mundial. (2022). México: Panorama General.

4) CEPAL. (2021). Observatorio COVID-19 CEPAL. Obtenido de www.cepal.org/es/subtemas/covid-19

5) CEPAL. (2022). Anuario Estadístico de América Latina y el Caribe 2021.

6) Dzul, M. (2010). Diseños Mixtos de la Investigación. México. Obtenido de https://www.uaeh.edu.mx/docencia/VI_Presentaciones/licenciatura_en_mercadotecnia/fundamentos_de_metodologi a_investigacion/PRES38.pdf

7) FAO. (2022). Nutrición. Obtenido de www.fao.org

8) FMI. (2021). Base de datos del Fiscal Monitor Database of Country Fiscal Measures en Response to the COVID-19.

9) Garza, M. H., & Amorós, J. E. (2021). Revisión de las condiciones marco 2020 en México. GEM.

10) GEM. (2021). 2020/21 Global Report. Londres: Global Entrepreneurship Research Association.

11) INEGI. (2023). Índice Nacional de Precios al Consumidor y sus Componentes. INEGI.

12) Leidecker, J., & Bruno, A. (1984). (1984). Identifying and Using Critical Success Factors. Long Range Planning., 23-32.

13) Oviedo, C., & Campo-Arias, A. (2005). Aproximación al uso del coeficiente alfa de Cronbach. Revista Colombiana de Psiquiatría.

14) Sampieri, R., Baptista, P., & Fernández, C. (1998). Metodología de la Investigación. México: McGraw-Hill.