Management Performance of Shima Teppanyaki & Shabu Shabu towards Post-Covid-19 Business Resilience

Abstract

Purpose: This research aims to analyze the business resilience model implemented by Shima Teppanyaki & Shabu Shabu in Seminyak, Bali, Indonesia, to ensure business continuity in post-Covid 19 pandemic conditions. Using the Business Model Canvas (BMC) framework and the Balanced Scorecard (BSC) approach, it evaluates nine key elements in business models and management performance to determine the most effective strategies for maintaining and increasing restaurant revenues.

Research methods: The research uses descriptive qualitative methods. Data was collected through observation, in-depth interviews, and documentation studies. The analysis technique used is the Business Model Canvas method.

Findings: Covid-19 pandemic has changed the tourism landscape significantly, including the culinary sector. Shima Teppanyaki & Shabu Shabu has successfully implemented a strategy that focuses on increasing operational efficiency, adapting to customer needs, and utilizing technology to support business sustainability.

Implication: The resilience model developed through the research is expected to be a reference for restaurant managers in designing business sustainability strategies in the future using the Business Model Canvas.