Eating and drinking habits differ from society to society and constitute a cultural part of that society. One of the businesses that have a vital place in Turkish culinary culture is artisan restaurants. Therefore, the basis of this study is comprised of examining artisan retaurants. Coronavirus (Covid-19) which was announced pandemic by WHO on 11 March 2020 has also profoundly affected the food and beverage industry besides other many industries. It is important to understand how such a large-scale epidemic has affected the artisan restaurant. In addition, the decisions to be taken by the artisan restaurant managers during this crisis period are of critical importance for the future of their businesses. The aim of this study is to reveal the problems experienced by the artisan restaurants during Covid-19 crisis and to determine  the methods of coping with these problems and develops solutions for them. The data were collected with semi-structured interview form and analyzed by content analysis. In the accordance with these purposes, the qualitative research method had been adopted, data were collected through the interview technique from a total of 10 artisan restaurant operating in Mugla’s Ula and Balikesir’s Edremit districts. As a result of the research, it has been determined that the artisan restaurants have faced the negative effects of the Covid-19 crisis at a high level, particularly the sudden decline in sales volume and revenues, and the loss of qualified workforce due to the dismissal of employed personnel. In addition, it has been determined that the crisis has negative effects not only economically but also psychologically. Obtained findings; it has been shown that artisan restaurants are highly vulnerable to crisis as a Small and Medium Sized Enterprises (SMEs), they are not ready for crises and they do not have a crisis management plans. This research makes an important contribution to the literature by revealing the effects of the pandemic and other crises on small businesses like artisan restaurants.  Also, it is thought that the results obtained will contribute food and beverage industry and sector employees.


Crisis, crisis management, covid-19, crisis effects, artisan restaurant.