




































Bangladesh Journal of Multidisciplinary Scientific Research 

 Vol. 3, No. 1; 2021 

ISSN 2687-850X   E-ISSN 2687-8518  

Published by CRIBFB, USA 

 

10 

EXPERIENCES OF RESTAURANT BUSINESS IN THE COVID-

19: EVIDENCE FROM RAJSHAHI CITY, BANGLADESH 

 

Md. Abdul Kuddus 

Assistant Professor 

Department of Business Studies 

North Bengal International University 

Rajshahi, Bangladesh 

MPhil Fellow 

Institute of Bangladesh Studies 

Rajshahi University, Bangladesh 

E-mail: shyamoluits@gmail.com 

 

Naima Rahman 

Lecturer 

Department of Business Studies 

North Bengal International University 

Rajshahi, Bangladesh 

E-mail: naimarumkt@gmail.com 

 

Anusuya Sarkar 

Lecturer 

Department of Business Studies 

North Bengal International University 

Rajshahi, Bangladesh 

E-mail: naimarumkt@gmail.com 

 

ABSTRACT 

The restaurant business in Bangladesh has no institutional recognition. It has no mentionable 

business guidelines and juridical structures to combat any epidemic like coronavirus diseas-19 

(COVID-19). Because of not having a legitimate basis this sector is suffering a serious financial 

crisis in the global pandemic. Revenues generating ability has drastically decreased when the 

government ordered for shutting down the non-essential organization to fight against the 

spreading the coronavirus. At the same time government also imposes stay order on various 

special programs like weeding, birthday, new-year celebration, and Iftar party which is directly 

related to restaurant business. This article, therefore, focuses on the impact of COVID-19 in the 

restaurant business in Bangladesh. Data were collected through purposive sampling method 

through a questionnaire. For analyzing the data the statistical package for the social science 

(SPSS) v. 24.0 was applied. Datasets were analyzed with a statistical tool named Pearson’s 

correlation coefficient (PCC). Descriptive statistics such as the frequency distribution and graph 

were also used for presenting and interpreting data. One sample t-test and dependent sample t-

test were used to test the hypothesis. The COVID-19 decreases the revenues drastically (r = 

0.904, p = 0.000). This is leading to the severe sufferings of workers and owners of the 

restaurants both fast food and general hotels, the restaurants and convention centers. This 

mailto:shyamoluits@gmail.com
mailto:naimarumkt@gmail.com
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deteriorating condition will further be on the increase of the government incentives providing 

policy needs of the most vulnerable groups in the country in the coming months. Otherwise this 

small and medium sector will go out of the economy for sine die. From this research, it was 

apparent that if the educational institutions are not re-opened, the infections rate curve wipe out 

and the vaccine is not made the restaurant business will not see any good news for booming their 

business. Coordinated administrative systems, reinforce of the health sector, economy, industry, 

agriculture and food security should be focused on under the new normal standard of life. 

 

Keywords: COVID-19 Pandemic, Lockdown, SME, New Normal, Restaurant Business. 

 

OVERVIEW 

How are Bangladesh‟s small businesses like the restaurant business operating the economic 

upsetting resulting from COVID-19? How will the government‟s responses addressing the 

consequences and affect their prospect? To explore these questions, the researcher surveyed of 

15 restaurants operated in Rajshahi city (Bartik, et al., 2020). To understand the impact there was 

a question to a restaurateur, how is your restaurant business going on during COVID-19? He 

replied our business died on the 26 March 2020 when the government declared a general holiday 

and enforced a countrywide lockdown. If we were born again, we could do better. This is the 

lamenting speech by the restaurateur of a fast food and Chinese restaurant in Rajshahi city. This 

is the true impact on the restaurant business of Bangladesh in the COVID-19 pandemic (Food 

Fair, 2020).   

Ongoing COVID-19 pandemic has a bad impact on workers‟ economic securities such as 

earnings certainty, professional certainty, labor certainty, hiring certainty, representation 

certainty, labor market certainty and competency reproduction certainty (Hossain, 2012). 

Coronavirus is a sensational and remarkable crisis in every sphere of life. The community 

development process could inferior than the financial crisis that the world faced in 2008. The 

pandemic requires a united and harmonized response from not only governments but also private 

sector businesses that might have the ability, mastery, wealth to control and reduce the 

repercussion of the public health and economic crises on community. This pandemic sheds a 

light on a new meaning and purpose of businesses (Vu, 2020). 

Bangladesh is facing the pandemic at the final stage. Now it is 122 days after the first 

corona positive case was detected on March 8 this year. Up to 21 July 2020 total confirmed 

positive cases are 2,10,510, death cases are 2,709, total cured cases are 1,15,399 and total test 

cases are 10,54,559 (Government of Bangladesh, 2020a). A true lesson from this global 

pandemic is that it has no demarcation where you come from, what language you speak, or your 

racial, cultural and religious backdrop. In this pandemic situation the restaurant and hospitality 

industries are facing ultimate provocations. The provocations include joblessness of workers, 

temporary location closures, protecting employees from the infection of COVID-19 in the 

workplace, ensuring financial security and ensuring family nutrition. The anticipated negative 

impact on the restaurant business is very high (Bass, Berry & Sims PLC, 2020). 

 

RESEARCH QUESTIONS 

International Labour Organization (2020) has threatened that 25 million employees will lose 

their jobs due to the new corona-virus (ILO, 2020). The impact of the Covid-19 pandemic on the 

informal business sector is very high because many workers have already lost their employment. 

This has happened because 95 percent of restaurants are currently closed due to the novel 

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corona-virus (Bhuiyan, 2020). The nature and level of impact depend on the pandemic 

development policy responses and socioeconomic conditions of the country. There are around 

30,000 small and big restaurants in the country. Of them, more than 10,000 are located in the 

capital city Dhaka.  According to, Riaz Ahmed Khan, president of Bangladesh restaurant owners' 

association, Rajshahi district, there are nearly 2,000 restaurants in the Rajshahi district, of the 

approximately 70 or more restaurants are in the metropolitan areas. All of those are suffering a 

loss during the lockdown and now after re-opening, these restaurants are suffering from the 

scarcity of customers.  

He said the accumulated loss of Rajshahi restaurants during the lockdown would surpass 

taka sixty crores so far. He further said it is not possible to recoup so huge amount of loss 

without any government incentives (Islam, S., 2020). About 1 million workers including chefs, 

waiter, cooks, servers and bread makers are engaged in this sector. Without a job, they all are at 

intolerable risk of COVID-19 (Islam, R., 2020). Restaurants industries are not just about 

recreation and culture. This sector is not limited to simply chefs, waiter and cooks. It is also 

linked with a large group of suppliers such as farmers, butchers, grocers, fishermen, cleaners and 

many more occupations involved in the supply chain. A heavy range of organizations is 

revolving around the core ecosystem. All of them are struggling through troubles of an 

unforeseen scale at the moment (Haider & Chowdhury, 2020). The COVID-19 pandemic makes 

sense of uncertainty that looms over all stakeholders, from owners to employees, and customers 

to a certain extent. As the situation is deepening, most of the workers have been fired, many got 

to leave without pay, many were sent to furlough, some were compensated, some are in line to 

come back again to facilitate for takeaways.  

The global pandemic scenario envisions that the gross domestic product (GDP) has fallen 

by 2 percent below the benchmark for the world as it is the standard level is 2.5 percent for 

developing countries. The standard level for industrial countries is 1.8 percent. The highest 

negative shock is recorded in the output of domestic services affected by the pandemic, as well 

as in traded tourist services (Maliszewska, Mattoo, & Van Der Mensbrugghe, 2020). A survey 

report shows that the restaurant workers get Tk. 8,000-9,000 as wages per month, including the 

cost for their meal and accommodation. Their monthly income jumped to Tk. 12,000-15,000 

summing up the amounts of customers' tips (Siddiqui, 2020). Now the question is what will 

make compensation for the restaurant business? What policy choice by the government will save 

this sector? What measures will take this sector into the new normal? The study was tried to find 

out the answer to some questions and exploring the facts regarding the impact of the COVID-19 

in the restaurant business in Bangladesh. Besides these some specific questions were (Azam, 

2014): 

RQ-1: How is the online ordering and delivery systems effective in surviving the 

restaurant business in COVID-19 pandemic? 

RQ-2: What are the adverse effects of COVID-19 on workers‟ salaries? 

RQ-3: What is restaurateurs‟ expectation about government incentives to survive the 

restaurant business?  

RQ-4: What policy measures have taken by the government to boost up the restaurant 

business? 

 

 

 

https://www.thedailystar.net/author/m-h-haider
https://www.thedailystar.net/author/mehrin-mubdi-chowdhury
https://tbsnews.net/author/kamran-siddiqui


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RESEARCH OBJECTIVES 

Overall objective 

The overall objective of the research is to find out the impacts of Covid-19 in the restaurant 

business in Bangladesh from the evidence of Rajshahi city.  

 

Particular objectives 

To achieve the overall objective the following particular objectives have been considered: 

RO-1: To compare the number of order(s) obtained before Covid-19 and during Covid-19. 

RO-2: To compare the revenues earning before Covid-19 and during Covid-19. 

RO-3: To evaluate government initiatives for recovering the shocks of the restaurant 

business. 

RO-4: To measure the performance of the restaurant who uses an online platform for  

delivering the order and who doesn‟t. 

 

SIGNIFICANCE OF THE STUDY 

The coronavirus outburst has fatally affected the restaurant business. The number of customers 

has been falling at a panic rate since the first case of the coronavirus was recognized. The entire 

industry is in peril of falling down as party bookings are being canceled. People are restricting 

their movement to avoid public meetings lest they get infected by the coronavirus (Hossain, 

2020). To know the importance of the study of this sector there was a conversation with a 

restaurateur at Rajshahi city and he talked as:  

“Nothing to say about the problem of restaurant business because you have met in my 

chamber, Look at the dining table and count the number of tables vacant, look at the face 

of our waiters and chefs. Look at everything and write what you observe. Your 

observation is the present scenario of our restaurant business (Interview with a 

restaurateur TFC, 2020).” 

The business position of this sector is alarming day by day. To know the proper way of solution 

for the current problem of the restaurant business a scientific study is inevitable. This study will 

give light into the matter of the restaurant business. It will also help the government, respective 

authorities, and other stakeholders in formulating policy for the future development of this 

sector. 

 

RELATED LITERATURE 

The novel coronavirus (COVID-19) is vindicating the world. Respiratory disease of unknown 

cause detected in Wuhan, China, was first revealed to the WHO Country Office in China on 31 

December 2019 (Geosslinga, Scottd, & Hallf, 2020). Bangladesh confirmed the first coronavirus 

case on 8 March 2020. In response to the COVID-19 epidemic, the Government of Bangladesh 

(2020b) announced outstanding “general leave” from 26 March in the name of “lockdown” and 

extended it up to 30 May 2020 in seven different time period. Both the words “general leave” 

and “lockdown” produced uncertainty among the most socio-economically endangered groups in 

the country. The artificial lockdown and the interpersonal distancing plan of action in an 

impenetrable populated country of more than 165 million did not work (Shammi, Bodrud-Doza, 

Islam, & Rahman, 2020).   

Government responses to survive the pandemic can be discussed in three ways. Firstly, 

responses from the labor sides, secondly, responses from the government and thirdly, responses 

from social protection and employment institutions. Firstly, to fight against the impact of 



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COVID-19 the labor response on it is going to operate the restaurant business in an online 

platform. Taking orders online, making delivery and payment in online gateways make help the 

restaurant labors to survive in the global crisis. In that regard, some young entrepreneurs 

introduce a new concept called “cloud kitchen” to attract the customers who otherwise preferred 

to dine-in, under normal circumstances. According to the paradigm of cloud kitchen customers 

could no longer come to restaurant, the restaurateurs decide to reach them. 

Secondly, the important responses from the government side in Bangladesh is to allot Tk. 

103,117 crores under 19 packages which are 3.7 percent of GDP to fight the coronavirus 

pandemic and protect people from the probable crisis. From these stimulus packages Tk. 20,000 

crores has been allocated for providing working capital to the small and medium industries. The 

interest rate of this incentive package will be 9 percent and the taker of the loan will pay 4 

percent as interest and the rest of the 5 percent interest will be paid by the government as a 

subsidy (UNB news, 2020). 

Besides this, the government has announced a “Ghore Fera” (Returning home) program 

for low-income people who have lost their jobs due to the COVID-19. Under this service low-

incomers will get home assistance facilities, six months food and cash, free VGD and VGF, free 

medical treatment and Tk. 10 per kg, rice (The Business Standard, 2020). 

The government also takes initiatives namely the “Kaan Pete Roi” helpline. The mission 

of the helpline during COVID-19 is to alleviate feelings of despair, isolation, distress, and 

suicidal feelings among members of the community, through confidential listening. The 

government also developed a website https://corona.gov.bd/ for 24 hours service for sharing 

updated information about the coronavirus. Several hotline centers have been introduced for the 

treatment and information transmission to the citizenry such as national call center #333, Sastho 

Batayon #16263, IEDCR #10655, Specialists helpline #09611677777 and National helpline #109 

(GOB, 2020).  People can afford these services free of cost. 

Responses from the various social protection and employment institutions are, 

Bidyanondo Foundation‟s „Ek Takay Ahar‟ team made one thousand Personal Protective 

Equipment (PPE) suits. They are also providing meals to poor families and daily incomers. 

Employment institution Pathao has re-launched “Tong”, an on-demand essential delivery service, 

in response to the coronavirus pandemic as it is committed to keeping customers, partners and 

communities safe. 

The top priority is to save lives now and flatten the curve of the pandemic. Priorities 

should be given on the innovating vaccine for controlling the coronavirus. Priorities in 

addressing the consequences of COVID-19 in restaurant labor can be discussed from the aspects 

of the state, social group, workers, employers and institutions. Value-added tax (VAT), income 

tax and all sorts of other utility expenses should be exempted to uplift the lives of the restaurant 

labors. The state should provide free safety equipment such as sanitizers, face masks, PPE and 

temperature screening tools to the restaurants which are in operation. Incentives must be 

allocated to the interested owners without any delay, easy conditions and harassment. Ministry of 

labor and employment should recognize and validate the papers of restaurant business, if need, 

the ministry can take initiative for passing a new law or ordinance for smooth running of 

informal sector business. Bangladesh‟s labor welfare foundation should provide emergency 

funds among the restaurant labor to survive on the pandemic.  

 

 



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METHODOLOGY 

Research Plan of Action 

Acknowledging the effect of COVID-19 on the restaurant business in Bangladesh, this study 

pick out the numerous consequences of lockdown based on writings analysis, the lockdown 

situation in Bangladesh, and the small businessmen‟s ability to hold on without steering their 

business. A total of 23 questions and 7 utterances were used to prosper the questionnaire to 

realize the framework-based result appraisal and handling of the COVID-19 at the restaurant 

business in Bangladesh. The researcher has used „Google Form‟ to construct the questionnaire 

and performing the online survey. The work out questionnaire with a preliminary section 

indicating the objective of the study was then shared through email, Facebook, Messenger with 

the particular and pertinent people considering the purposive sampling method. The 

questionnaire survey was administered from 18 July to 23 July 2020. A five-point (1–5) impact-

based Likert scale was applied to test whether each respondent realize the utterances set out 

ranging from strongly disagree to strongly agree. 

 

Research Sample and Population 
The target populations were the fast food and Chinese restaurants, hotel and restaurants and 

convention centers having a capital of Tk. 50,000-50,00,000 which are operated at Rajshahi city 

(Bangladesh Bank, 2010). The answers to the survey questionnaires were a voluntary basis. A 

total of 15 responses were recorded during the survey in the purposive sampling method.   

 

Data analysis 

The data of the current research was analyzed with the help of descriptive statistics like 

frequency distribution, using percentages, and student t-test to know the participant‟s 

characteristics. The statistical package for the social science (SPSS) v. 24.0 was used for 

analyzing data. Datasets were analyzed through a set of statistical tools namely Pearson‟s 

correlation coefficient (PCC) and descriptive statistics. One sample t-test and dependent sample 

t-test were also used to test the hypothesis (Gaur & Gaur, 2009).  

ETHICS 

Before taking information from the respondents‟ they were informed about the particular aim of 

the research. Respondents‟ permission was taken before the survey and they remained 

anonymous. The survey was ended only once, and the survey could be finished anytime they 

desired.  

 

RESEARCH HYPOTHESIS 

Based on the above discussion, the study were suggested the following alternative hypotheses: 

RH-1: H1: There is a significant relationship between COVID-19 and the average income of 

the Restaurant business. 

RH-2: H1: There is a significant relationship between COVID-19 and the average number of 

orders of the Restaurant business. 

RH-3: H0: µ = There is a significant relationship between COVID-19 and the average loss of 

the Restaurant business. 

 

 

 



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DATA ANALYSIS AND DISCUSSION 

The restaurant business has mainly been suffered during this epidemic as the government 

decided on lockdown and interpersonal distancing around the world. This had led to a rapid 

shutdown of restaurants and hotels. Because of shutting down the restaurants most of the owners 

have made retrenchment of their workers. The following table of the descriptive statistics shows 

that 11 restaurants i.e., 73.30 percent made retrenchment their employees during COVID-19. The 

rest of the 4 restaurant that represents 26.70 percent didn‟t make retrenched but they were sent to 

furlough.  

 

          Table 1. Frequency distribution of Retrenchment 

 

Retrenchments 

 Frequen

cy 

Percen

t 

Valid 

Percent 

Cumulative 

Percent 

Valid yes 11 73.3 73.3 73.3 

no 4 26.7 26.7 100.0 

Tot

al 

15 100.0 100.0  

Source: Field Survey, 2020. 

 

While asking the questions about do they have online ordering and delivery systems for 

selling their offered services? The following a simple bar diagram explains that 7 restaurants 

have no online delivery systems. From the total 15 restaurants of the study, 8 restaurants have 

online ordering and delivery services, of them, 6 restaurants operate it with the help of the third 

parties like food panda and others. Only two restaurants have own online ordering and delivery 

systems.                                          

 

 
Figure1. Bar diagram. 

Source: Field Survey, 2020 

 



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There is a research question How are the online ordering and delivery systems effective in 

surviving the restaurant business in the COVID-19 pandemic? At the same time, there is a 

research objective which states that, measuring the performance of the restaurant uses an online 

platform for delivering the order and who doesn‟t. A dependent sample t-test may give the 

comparative the result to make clear the questions. The result of the test shows that at the 5 

percent significance level p-value obtained is .000 which is <0.05  of the significance level. As 

per the decision criterion, we cannot accept the null hypothesis. Here alternative hypothesis is 

accepted and hence, it can be said that there is a significant positive relationship between 

COVID-19 and daily sales of the restaurant business. The test result is shown on the following 

page:  

 

Table 2. Paired Samples Test 

 

Paired Samples Test 

 Paired Differences t df Sig. 

(2-

tailed) 
Mean Std. 

Deviation 

Std. 

Error 

Mean 

95% 

Confidence 

Interval of the 

Difference 

Lower Upper 

Pair 

1 

Daily sales 

before 

covid-19 - 

Daily sales 

during 

covid-19 

1.400 .632 .163 1.050 1.750 8.573 14 .000 

 

Another objective of the research was to measure the adverse effects of COVID-19 on 

workers‟ salaries. From the One sample t-test, it is seen that at a 5 percent level of significance 

our calculated p-value is .000 which is <.05. So, as per the decision rule, we reject the null 

hypothesis and accept the alternative hypotheses. From the test result, it can be concluded that 

there is a significant relationship between COVID-19 and the decreasing of workers‟ salaries 

during the pandemic.  

 

Table 3. One-Sample Test 

 

One-Sample Test 

 Test Value = 0 

t df Sig. (2-

tailed) 

Mean 

Difference 

95% Confidence Interval of 

the Difference 

Lower Upper 

Salary of 

workers 

29.000 14 .000 1.933 1.79 2.08 

 

While conducting the research it was seen that most of the restaurants losing their average 

daily income. In that regard, a hypothesis was developed to measure the relationship that is there 



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any positive relationship between COVID-19 and an average reduction of revenues in restaurant 

business? The test result is given below:  

 

Table 4. Paired Sample Correlations 

 

Paired Samples Correlations 

 N Correlati

on 

Sig. 

Pair 

1 

Average daily 

revenue before covid-

19 & Average daily 

revenue during 

covid-19 

15 .904 .000 

 

    Table 5. Paired Sample Test 

 

Paired Samples Test 

 Paired Differences t df Sig. (2-

tailed) Mean Std. 

Deviation 

Std. 

Error 

Mean 

95% Confidence 

Interval of the 

Difference 

Lower Upper 

Pair 

1 

Average 

daily 

revenue 

before 

covid-

19 - 

Average 

daily 

revenue 

during 

covid-

19 

1.400 .828 .214 .941 1.859 6.548 14 .000 

 

From the above-paired sample correlations test it is seen that the correlation coefficient is 

(r) = .904 which indicates that there is a strong positive correlation between COVID-19 and an 

average decrease of revenues. Besides the test result we can take the decisions about rejection 

and acceptance of our hypothesis from the paired sample test. From the paired sample test it is 

seen that, our calculated p-value is .000 which is <.05 of the significance level. As the p-value is 

less than the significance level value of 5 percent hence, the null hypothesis is rejected and the 

alternative hypothesis is accepted. So, there is a significant positive relationship between 

COVID-19 and the average revenue of the restaurant business. 

While measuring the policy steps taken by the government it is very much negative result 

obtained which is given below in the pie chart that is from the 15 restaurants only one restaurant 

got government incentives for operating their business. The rest of the 14 restaurants didn‟t get.                                            



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Figure 2. Pie diagram 

Source: Field Survey, 2020 

 

There were 7 statements for investigating the respondents‟ attitude towards the impact, 

responses and priorities of the restaurant business in COVID-19. These seven statements are 

mentioned here as the rent of the space should be reduced, government incentives should 

provide, COVID-19 shocked the restaurant business, COVID-19 cause the joblessness of many 

workers, the restaurant may open by maintaining health rule and social distancing, closing 

restaurant for a long time causes the disrupts of customers‟ entertainment, the policy needed for 

addressing the socio-economic losses and employment crises and state, social group and 

employer should move together for reducing the shocked of CCOVID-19. In all cases, five-

points Likert scale measurement process was used as stated strongly agree, agree, neutral, 

disagree and strongly disagree. The following pie chart shows the result of respondent attitude 

towards the impact, responses and priorities of the restaurant business in COVID-19.  

 

 
Figure 3. Pie diagram 

Source: Field Survey, 2020 

 



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From the above graph, it is seen that 75 percent of restaurants have given priority on 

policy formation for getting government incentives and the same percentage have also given 

their consent for reducing the rent of the space in COVID-19. For improving the condition of 

restaurant labor more than 70 percent of restaurateurs have also given the emphasized on th state, 

social group, employers joint actions and government assistance for the joblessness of this 

hospitality sector. 74 percent of respondents think that closing restaurants for long period have a 

bad effect on customers‟ entertainment. 

  

Table 6. Results of Hypothesis Test 

 

Hypothesis Comment 

There is a significant relationship between COVID-19 and the average 

income of the Restaurant business 

Accepted 

There is a significant relationship between COVID-19 and the average 

number of orders of the Restaurant business 

Accepted 

There is a significant relationship between COVID-19 and the average 

loss of the Restaurant business 

Accepted 

 

Table 7. Correlation Matrix 

 

Correlations 

 Average daily 

revenue before 

covid-19 

Average daily revenue 

during covid-19 

Average daily revenue 

before covid-19 

Pearson 

Correlation 

1 .904
**

 

Sig. (2-tailed)  .000 

N 15 15 

Average daily revenue 

during covid-19 

Pearson 

Correlation 

.904
**

 1 

Sig. (2-tailed) .000  

N 15 15 

**. Correlation is significant at the 0.01 level (2-tailed). 

 

From the above table, it is seen that the correlation coefficient between the average daily 

revenue before covid-19 and the average daily revenue during covid-19 is r = 0.904 and the p-

value is 0.000. So the relationship between the average daily revenue before covid-19 and the 

average daily revenue during covid-19 is very strong positive and significant at 0.01 significance 

level. So there is an association between covid-19 and the average daily revenue in the restaurant 

business.  

 

CONCLUSIONS 

The restaurant businesses has experienced the effects of the disease and lessening the production 

of 144 million workers in the COVID-19 pandemic in the world (UN news, 2020). If the 

situation is prolonged further more than 50 percent of restaurants will be shut down forever by 

the end of 2020 due to lack of capital. So, the government and the respective authority of the 



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restaurants should ensure that their workers are beyond just complying with the law and 

regulations. Workers can get fair and humane behavior from the state and employers as well as 

social institutions. Without appropriating policy measures, workers in this sector will face a high 

risk of falling into poverty. It may face greater challenges in retrieving their livelihoods in the 

recovery period. The major priorities in addressing the consequences of the COVID-19 are 

policy formation for government incentive packages, restoring the economy and employment, 

subsidizing business, keep up jobs and incomes, protecting workers in the workplace, engaging 

business with an online platform and arranging regular social discourse for solutions. 

 

ACKNOWLEDGEMENTS 

The author would like to acknowledge all the workers of restaurants, their family members, 

frontline doctors, healthcare workers, volunteers, social welfare foundation which are helping 

burial, funeral ceremony and cremation functions for the coronavirus infected death body, 

emergency responders, security and armed forces fighting this pandemic.  

 

FUNDING 

In conducting this research, the researchers‟ did not receive any fund or grant from funding 

agencies in the public, commercial, or not-for-profit sectors.  

 

CONFLICT OF INTEREST 

The authors declare no conflicts of interest to report.  

 

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Bangladesh Bank. (2010). SME & Special Programmes Department Dhaka: Department of 

Printing and Publications, Bangladesh Bank: pp, 6-8. 

 

Bartik, A. W., Bertrand, M., Cullen, Z. B., Glaeser, E. L., Luca, M., & Stanton, C. T. (2020). 

How are Small Businesses Adjusting To Covid-19? Early Evidence from a Survey, 

National Bureau of Economic Research, Working Paper 26989, accessed 25 July, 2020.  

https://www.nber.org/papers/w26989 

Bass, Berry & Sims PLC. (2020). Impact of COVID-19 on the Restaurant & Hospitality 

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Commons Attribution license (http://creativecommons.org/licenses/by/4.0/) 

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