Shima Teppanyaki Shabu Shabu Management Performance Towards Business Resilience Post Covid-19

Sudanta, I Made Yoga (2024) Shima Teppanyaki Shabu Shabu Management Performance Towards Business Resilience Post Covid-19. Masters thesis, Politeknik Negeri Bali.

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Abstract

Shima Teppanyaki & Shabu Shabu is a restaurant located in Kerobokan, Badung Regency. This study focuses on the management performance of Shima Teppanyaki & Shabu Shabu in facing the challenges of business sustainability post-COVID-19 pandemic. The pandemic has significantly transformed the tourism landscape, including the culinary sector. This research aims to analyze the business resilience model implemented by Shima Teppanyaki & Shabu Shabu to ensure business continuity in post-pandemic conditions. By using the Business Model Canvas (BMC) framework and the Balanced Scorecard (BSC) approach, this study evaluates nine key elements in the business model and management performance to determine the most effective strategies for maintaining and increasing the restaurant’s revenue. This research employs a descriptive qualitative method. Data were collected through observation, in-depth interviews, and documentation studies. The data collection technique was conducted purposively or deliberately. The analysis technique used is the Business Model Canvas method. The research results show that Shima Teppanyaki & Shabu Shabu successfully implemented strategies focusing on improving operational efficiency, adapting to customer needs, and utilizing technology to support business sustainability. This study was used to identify the business model employed to sustain business operations amidst a significant decline in customer numbers and revenue during the pandemic. The resilience model developed through this research is expected to serve as a reference for restaurant managers in designing future business sustainability strategies using the Business Model Canvas (BMC).

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