Post-Pandemic Service Innovation in the Local Restaurant in Lucena City

Restaurant management suffered from the pandemic. Industry sector businesses have also reacted differently. Some pandemic-related companies improved their products and operations during the outbreak. Many have changed to survive in the face of decreased demand, interrupted supply chains, and labor shortages. Most companies innovated throughout the pandemic. Most personnel were able to apply their previous skills to the adjustments or upgrades, so no training was needed. This study examined local restaurants in Lucena City, Quezon to detect their management changes. This study sought to identify solutions to restaurant management tensions despite the pandemic. This study investigated how post-pandemic service helped restaurant management achieve sustainable innovation. The descriptive design was used to collect data on restaurant management concerns. Quantitative research was performed to evaluate the restaurant's innovation in Lucena City. Modified questionnaires polled respondents and the researchers analyzed and interpreted data. Thus, the COVID-19 pandemic affects local restaurants. It caused many restaurant issues. In this case, local restaurants agreed that technology and service innovation improve management. In general, this study produced a SWOT analysis that will assist them learn more about technology and service innovation, so they can innovate and manage the pandemic.