Business Model Innovations in the French Food Sector During the Covid Crisis

Abstract

This article attempts to answer the followed research question: how did the restaurants innovate their business model in order to adapt it to the COVID crisis?. A study of two cases shows that the activities, the resources and skills, the revenue model, and the beneficiaries have been transformed even sometimes reinforced in order to keep the business on. In the two cases, the inner resources were mobilised and the offer was changed. As regards the suppliers, their profiles have been changed because of the take away offer which pushed the restauranteurs to have new recipients and new materials in order to adapt their offer.