A Systems View Across Time and Space
Table 1 Sample characteristics
From: Business resilience and growth strategy transformation post crisis
Samples | Type of business | Size of business | Established from | Type of interview | New business/business model during pandemic | Number of interviews |
|---|---|---|---|---|---|---|
1 | Restaurant | Micro | 2017 | Face-to-face | Expanded to include non-food business | 2 |
2 | Traditional drink | Small | 2015 | Face-to-face | Selling their product direct to customers in some government offices | 2 |
3 | Traditional food | Small | 2018 | Face-to-face | – | 1 |
4 | Beverage/drink | Micro | 2018 | Face-to-face | Selling food in their stall | 2 |
5 | Snack | Small | 2017 | Face-to-face | Selling drink in their stall | 2 |
6 | Snack | Small | 2018 | Face-to-face | – | 2 |
7 | Korean snack | Medium-sized | 2019 | Face-to-face | Releasing new menus | 2 |
8 | Beverage/drink | Small | 2019 | Face-to-face | – | 2 |
9 | Restaurant | Small | 2015 | Telephone | Adding to the menu | 2 |
10 | Traditional food | Micro | 2016 | Face-to-face | Providing delivery service | 2 |
11 | Japanese food | Micro | 2019 | Face-to-face | Providing fushion snack | 1 |
12 | Beverage/drink | Medium-sized | 2018 | Telephone | Adding more drink varieties | 3 |
13 | Snack | Medium-sized | 2018 | Telephone | Selling rice bowls | 2 |