Guideline for service modification and developmentof green restaurant “YamYenin Bangkok” duringthe Covid-19 Pandemic

Abstract

          The objectives of this study were; 1) to study the issues and obstacles under the Covid-19pandemic., and 2) to study the modification guideline and services developed under the Covid-19pandemic. A qualitative research by using a specific case study research method was tool to collect data and in-depth interviews with a sample who are entrepreneurs, service providers, and service recipients as 13 key informants. The research results revealed that: 1) issues and obstacles causingthe restaurant to encounter customer decreased from the target, customer lack confidence in eating-out, the restaurants earn less of revenue as expenses have remained at the regular situation budget., 2) the modification guideline and services development to determining of employees hygiene and safety at work., Service management guidelines modified by the entrepreneurs based on social distancing measures., Modify management that an entrepreneur analyzes in occur of lifestyle behavior and modifying the consumer behavior., and Marketing promotion is entrepreneurswho applied to market strategies which are home-delivery, promotional activity, and support toother entrepreneurs throughout the supply chain; upstream, midstream,and downstream forexistence together.