Unique Competitive Advantages of Restaurant Industry in Vietnam During The New Normal Period
0
Online Published:
10/12/2025
Section:
Business Administration, Marketing, Commerce, and Tourism
Main Article Content
Abstract
The restaurant industry was one of the first industries to be hit hardest by the Covid-19 pandemic, as it is a service industry that relies heavily on tourism. In the most difficult times, the Vietnamese restaurant industry used its unique competitive advantages to adapt and overcome the difficulties caused by the pandemic. Thanks to that, the industry has regained its growth rate after the pandemic, even surpassing the previous level. However, those unique competitive advantages have not received much attention to maximize the value they bring. Therefore, this study aims to provide authentic information on the unique competitive advantages that the Vietnamese restaurant industry is relying on to recover and grow impressively. This study uses a sequential mixed-method approach including qualitative research with in-depth semi-structured interviews with 14 respondents and quantitative research with an online survey with a sample size of 202 samples. The four key points explored and verified in this study include a diverse and rich menu, highly valued human resources, the ability to adapt to a rapidly changing business environment, and low prices while still ensuring quality. This study will provide in-depth insights into the Vietnamese restaurant industry, which can help to take advantage of and promote the advantages to effectively develop this industry in the new normal state after COVID-19.
Keywords
Competitive Advantage; New Normal; Restaurant Industry; Vietnam
Article Details
Field of Economic (JEL Codes)
L83 - Sports • Gambling • Restaurants • Recreation • Tourism - Industry Studies: Services, O14 - Industrialization • Manufacturing and Service Industries • Choice of Technology - Economic Development, Z31 - Industry Studies - Tourism Economics
References
Agaba, M. K., & Kalu, E. O. (2019). Brand equity and competitive advantage in alcoholic beverage products. International Journal of Management and Network Economics, 4(3), 246-262. doi:10.1504/ijmne.2019.105869
Anwar, M., Khan, S. Z., & Khan, N. U. (2018). Intellectual capital, entrepreneurial strategy and new ventures performance: Mediating role of competitive advantage. Business and Economic Review, 10(1), 63-93.
Arimbawa, A. A. G. B. D., Sumantra, I. K., Adnyani, N. P. A. N., & Yasa, N. N. K. (2022). Business Strategy in The Restaurant “Pada Wareg Eco Park” Based on Internal-External Matrix. International Journal of Recent Research in Interdisciplinary Sciences, 9(3), 1-9.
Armoti, A. A., Oswal, N., & Jawabri, A. (2023). The relationship between the recruitment strategy and the competitive advantage. International Journal of Business Performance Management, 24(3-4), 286-303.
Assensoh-Kodua, A. (2019). The resource-based view: A tool of key competency for competitive advantage. Problems and Perspectives in Management, 17(3), 143–152.
Atkinson, P., & Hammersley, M. (1994). Ethnography and participant observation. In N. K. Denzin & Y. S. Lincoln (Eds.), Handbook of qualitative research (pp. 248–261). Thousand Oaks, CA: Sage.
Bakri, A. A. A. (2017). The impact of social media adoption on competitive advantage in the small and medium enterprises. International Journal of Business Innovation and Research, 13(2), 255-269. doi:10.1504/ijbir.2017.083542
Barachnea, R. S., Fulache, Y. M., Palo, J. M., & Cada, L. (2022). Strategic Management Plan for Hamburger Restaurant (THM–Caloocan, Philippines). Journal of Strategic Management in Business Administration, 1-24. Retrieved at https://zenodo.org/doi/10.5281/zenodo.6947033
Barney, J. (1991). Firm resources and sustained competitive advantage. Journal of management, 17(1), 99-120.
Barney, J., A. McWilliams, and T. Turk. (1989). On the Relevance of the Concept of Entry Barriers in the Theory of Competitive Strategy. Paper presented at the Annual Meeting of the Strategic Management Society, San Francisco.
Benzaghta, M. A., Elwalda, A., Mousa, M. M., Erkan, I., & Rahman, M. (2021). SWOT analysis applications: An integrative literature review. Journal of Global Business Insights, 6(1), 55- 73.
Bharadwaj, S. G., Varadarajan, P. R., & Fahy, J. (1993). Sustainable competitive advantage in service industries: a conceptual model and research propositions. Journal of Marketing, 57(4), 83-99.
Bowie D. & Buttle F. (2004). Hospitality Marketing: An Introduction, 1st edition. UK: Elsevier Butterworth Heinemann.
Bryman, A. (2004). Qualitative research on leadership: A critical but appreciative review. The leadership quarterly, 15(6), 729-769.
Cao, Z., Robb, D., & Lu, Q. (2008). Service failure, recovery and improvement: the case of a Chinese restaurant. International Journal of Services and Operations Management, 4(2), 218-242. doi:10.1504/ijsom.2008.016612
Carayannis, E. G., & Wang, V. W. L. (2012). Competitiveness model—a double diamond. Journal of the Knowledge Economy, 3, 280-293.
Chen, T., & Chiu, M. C. (2022). A fuzzy collaborative intelligence approach to group decision-making: a case study of post-COVID-19 restaurant transformation. Cognitive computation, 14(2), 531-546.
Christianson, M. K., & Barton, M. A. (2020). Sensemaking in the time of COVID‐19. Journal of management studies, 58(2), 572.
CLARK, V. L. P., & Wang, S. C. (2009). Adapting mixed methods research to multicultural counseling. Handbook of multicultural counseling, 427.
Collis, D. J. (1994). Research Note: How Valuable are Organizational Capabilities?. Strategic Management Journal, 15(S1), 143–152. doi:10.1002/smj.4250150910
Department of Tourism. (2022-2023). Statistics of international visitors to Vietnam. Retrived on 18/04/2024 at https://vietnamtourism.gov.vn/statistic/international
Devi, P. Z. C., & Triyuni, N. N. (2021). Marketing Mix Strategies to Increase Revenue of Le Vista Restaurant, Chamonix, France. International Journal of Glocal Tourism, 2(4), 185-197.
Ding, C., Gao, X., & Xie, Z. (2024). Analysing the differential impact of the COVID-19 pandemic on the resilience of the tourism economy: A case study of the Chengdu-Chongqing urban agglomeration in China. International Journal of Disaster Risk Reduction, 102, 104255.
Do, Q. V. (2021). Adapting to the “new normal” in preventing and fighting the COVID-19 epidemic. Journal of the Central Propaganda Department. Retrived on 13/03/2023 at https://tuyengiao.vn/van-hoa-xa-hoi/xa-hoi/thich-ung-voi-trang-thai-binh-thuong-moi-trong-phong-chong-dich-covid-19-135922
El-Erian, M. A. (2010). Navigating the new normal in industrial countries. Washington, DC, USA: Per Jacobsson Foundation.
Fahy, J., & Smithee, A. (1999). Strategic marketing and the resource based view of the firm. Academy of marketing science review, 10(1), 1-21.
General Statistics Office of the Ministry of Finance. (2019). Report on the socio-economic situation in the fourth quarter and the year 2019. Retrived on 18/04/2024 at https://www.nso.gov.vn/du-lieu-va-so-lieu-thong-ke/2019/12/bao-cao-tinh-hinh-kinh-te-xa-hoi-quy-iv-va-nam-2019/
General Statistics Office. (2019-2023). Report on the socio-economic situation. Retrived on 18/04/2024 at https://www.gso.gov.vn/bai-top/2023/12/bao-cao-tinh-hinh-kinh-te-xa-hoi-quy-iv-va-nam- 2023/
Gössling, S., Scott, D., & Hall, C. M. (2020). Pandemics, tourism and global change: a rapid assessment of COVID-19. Journal of sustainable tourism, 29(1), 1-20.
Grant, R. M. (1991). The resource-based theory of competitive advantage: implications for strategy formulation. California management review, 33(3), 114-135.
Greve, G. (2014). The moderating effects of service and ambience on customer satisfaction in a fast- casual restaurant: a German case study. International Journal of Hospitality and Event Management, 1(2), 147-163.
Hair, J. F., Black, W. C., Babin, B. J., & Anderson, R. E. (2013). Multivariate data analysis: Pearson new international edition PDF eBook. Pearson Higher Ed.
Hall, R. (1989). The management of intellectual assets: a new corporate perspective. Journal of general management, 15(1), 53-68.
Hall, R. (2009). The strategic analysis of intangible resources. In Knowledge and strategy (pp. 181-195). Routledge.
Hofer, C., & Schendel, D. (1978). Strategy formulation: Analytical concepts. St. Paul, MN: West.
Husin, M. M., Kamarudin, S., & Rizal, A. M. (2021). Food and beverage industry competitiveness and halal logistics: Perspective from small and medium enterprises in Malaysia. Asian Journal of Islamic Management (AJIM), 3(1), 1-10.
International Monetary Fund. (2024). World Economic Outlook—Steady but Slow: Resilience amid Divergence. Washington, DC. April.
Kay, John. (1993). Foundations of Corporate Success. Oxford University Press.
Kurniawan, D., Iswahyudin, M. D., & Suciati, T. R. (2020). SWOT Analysis and Ansoff Matrix in Creative Food Industry Business Development: A Study on Creative Food Business “Komala”. Open Access Indonesia Journal of Social Sciences, 3(2), 128-136.
Likert, R. (1932). A technique for the measurement of attitudes. Archives of psychology.
Long, N. T. (2012). Three approaches to explaining the competitive advantage of the firm. Journal of Science & Technology Development, 15(2), 14 -31.
Manuti, A., Van der Heijden, B., Kruyen, P., De Vos, A., Zaharie, M., & Presti, A. L. (2022). How normal is the new normal? Individual and organizational implications of the Covid-19 pandemic. Frontiers in Psychology, 13(931236), 1-3.
Maxcy, S. (2003). Pragmatic threads in mixed methods research in the social sciences: The search for multiple modes of inquiry and the end of the philosophy of formalism. In A. Tashakkori & C. Teddlie (Eds.), Handbook of mixed methods in social and behavioral research (pp. 51–90). Thousand Oaks, CA: Sage.
McManus, S., Seville, E., Vargo, J., & Brunsdon, D. (2008). Facilitated process for improving organizational resilience. Natural hazards review, 9(2), 81-90.
Megdad, Z., & Onbasioglu, D. C. (2024). The mediating role of organizational climate for human resources management strategies and competitive advantage in Jordanian commercial banks. Problems and Perspectives in Management, 22(2), 555.
Minichiello, V., Aroni, R., & Hays, T. N. (2008). In-depth interviewing: Principles, techniques, analysis. Pearson Education Australia.
Mishra, N. P., Das, S. S., Yadav, S., Khan, W., Afzal, M., Alarifi, A., ... & Nayak, A. K. (2020). Global impacts of pre-and post-COVID-19 pandemic: Focus on socio-economic consequences. Sensors international, 1, 100042.
Mohammadi‐Nasrabadi, F., Zargaraan, A., Salmani, Y., Abedi, A., Shoaie, E., & Esfarjani, F. (2021). Analysis of fat, fatty acid profile, and salt content of Iranian restaurant foods during the Covid‐19 pandemic: Strengths, weaknesses, opportunities, and threats analysis. Food Science và Nutrition, 9(11), 6120-6130.
Moraga, M., Abalos, J. S., Molina, A. D., Ortiz, P. A., & Vinluan, A. R. (2024). Organizational Resilience and its Effect on Economic Sustainability of Selected SME Restaurants in Makati City, Philippines. Review of Integrative Business and Economics Research, 13(2), 268-282.
Mulyani, S. R., Ridwan, M., & Ali, H. (2020). Model of human services and resources: The improvement efforts of Silungkang restaurant attractiveness on consumers. Talent Development và Excellence, 12(1), 263-271.
Nanda, P., & Kumar, V. (2023). Decision analytics for competitive advantage: cases on using social media analytics. International Journal of Technology, Policy and Management, 23(4), 372-386.
Nawaz, S., Bhowmik, J., Linden, T., & Mitchell, M. (2024). Adapting to the new normal: Understanding the impact of COVID-19 on technology usage and human behaviour. Entertainment Computing, 51, 100726.
OECD. (2020). OECD Tourism Trends and Policies 2020, OECD Publishing, Paris. https://doi.org/10.1787/6b47b985-en.
OECD (2022), OECD Tourism Trends and Policies 2022, OECD Publishing, Paris, https://doi.org/10.1787/a8dd3019-en.
Oral, M. (1986). An industrial competitiveness model. IIE transactions, 18(2), 148-157.
Porter, M. (1980). Competitive Strategy. New York: Free Press.
Porter, M. (1985). Competitive Advantage. New York: Free Press.
Porter, M. E. (1980). Competitive Strategy: Techniques for Analyzing Industries and Competitors. New York: Free Press.
Porter, M. E. (1990). New global strategies for competitive advantage. Planning review, 18(3), 4-14.
Rubihanto, A., & Ismiyah, E. (2021, December). Marketing Strategy Amid The Covid-19 Pandemic Using Swot Analysis At Kimochi Eatery Gresik Restoran. In Journal Universitas Muhammadiyah Gresik Engineering, Social Science, and Health International Conference (UMGESHIC), 1(2), 76-83.
Rumelt, R. (1984). Towards a strategic theory of the firm. In R. Lamb (Ed.). Competitive Strategic Management, 556-570. Englewood Cliffs, NJ: Prentice-Hall.
Rumelt, R. P. (2005). Theory, strategy, and entrepreneurship. In Handbook of entrepreneurship research: Interdisciplinary perspectives (pp. 11-32). Boston, MA: Springer US.
Saeidi, S. P., Sofian, S., Saeidi, P., Saeidi, S. P., & Saaeidi, S. A. (2015). How does corporate social responsibility contribute to firm financial performance? The mediating role of competitive advantage, reputation, and customer satisfaction. Journal of business research, 68(2), 341-350.
Schumpeter, J.A. (1950). Capitalism, Socialism, and Democracy, 3d ed. New York: Harper & Row.
Siagian, H., Basana, S. R., Tarigan, Z. J. H., Novitasari, M., & Jie, F. (2024). Role of supply chain management in improving competitive advantage of Indonesian small and medium enterprises. Problems and Perspectives in Management, 2. https://doi.org/10.21511/ppm.22(2).2024.54.
Singh, S. (2023). Food apps to create competitive advantage and enhance customer satisfaction. World Review of Entrepreneurship, Management and Sustainable Development, 19(3-5), 218-229.
Starbuck, W., & Farjoun, M. (Eds.). (2005). Organization at the limit: Lessons from the Columbia disaster. John Wiley & Sons.
Sun, M., Yan, S., Cao, T., & Zhang, J. (2024). The impact of COVID-19 pandemic on the world’s major economies: based on a multi-country and multi-sector CGE model. Frontiers in public health, 12, 1338677.
Sundawa, D., Logayah, D. S., và Hardiyanti, R. A. (2021, May). New normal in the era of pandemic Covid-19 in forming responsibility social life and culture of Indonesian society. In IOP Conference Series: Earth and Environmental Science, 1(747) p.012068.
IOP Publishing. Bandung, CA: Universitas Pendidikan Indonesia.
Tashakkori, A. & Teddlie, C. (2003). Mixed methods sampling strategies in social science research, Handbook of mixed methods in social and behavioral research (pp. 273–296). Thousand Oaks, CA: Sage.
Tresna, P. W., Chan, A., & Alexandri, M. B. (2019). Place branding as Bandung City’s competitive advantage. International Journal of Economic Policy in Emerging Economies, 12(2), 182- 189. doi:10.1504/ijepee.2019.099698
Tri, T. Q., Khoa, P. D. A., Tho, A., & Nhan, N. T. T. (2024). Opportunities and challenges of the restaurant industry in Vietnam in the new normal period. HO CHI MINH CITY OPEN UNIVERSITY JOURNAL OF SCIENCE - ECONOMICS AND BUSINESS ADMINISTRATION, 19(4), 43-57.
United Nation. (2019). World Economic Situation and Prospects 2019. https://unctad.org/system/files/official-document/wesp2019_en.pdf
UNWTO. (2021). COVID-19 AND TOURISM 2020: A year in review. https://webunwto.s3.eu-west-1.amazonaws.com/s3fs-public/2020-12/2020_Year_in_Review_0.pdf
Wati, L. A., Lestariadi, R. A., Supriyadi, S., & Safii, M. P. H. (2023). Analysis of Strategic Variables for the Development and Sustainability of Fos-Food Restaurant Business in the Pandemic Era; MICMAC. Approach. Journal of Aquaculture and Fish Health, 12(1), 70-85.
Weick, K. E., & Sutcliffe, K. M. (2006). Mindfulness and the quality of organizational attention. Organization science, 17(4), 514-524.
Wernerfelt, B. (1989). From critical resources to corporate strategy. Journal of general management, 14(3), 4-12.
Widani, M. A., Perkasa, I. G. T. D., Widiasih, N. L. P. S., & Yasa, N. N. K. (2022). Business Development Strategy in PT. Revolver Love Coffee, Badung Regency, Bali: Based on SWOT Analysis. International Journal of Recent Research in Interdisciplinary Science– (IJRRIS), 9(2), 87-96.
Wijaya, M. Y., Rusmiati, R., & Narwati, N. (2022). SWOT Analysis in Implementation of Health Protocols on Food Handlers for Covid-19 Prevention in Taman Prestasi, Surabaya City Culinary Center in 2021. International Journal of Advanced Health Science and Technology, 2(3), 156-161.
Williams, J. R. (1992). How sustainable is your competitive advantage?. California management review, 34(3), 29-51.
Wisenthige, K., & Guoping, C. (2016). Firm level competitiveness of small and medium enterprises (SMEs): analytical framework based on pillars of competitiveness model. International research journal of management, IT and social sciences, 3(9), 61-67.
World Tourism Organization. (2021). International Tourism Highlights, 2020 Edition,UNWTO, Madrid. https://doi.org/10.18111/9789284422456.
World Tourism Organization. (2024). International Tourism to Reach Pre Pandemic Levels in 2024. Madrid, Spain. January.
Yan Muhan. (2022). Strategic Analysis of the Catering Industry under Covid-19: Haidilao. International Conference on Economic Administration and Information Systems (pp. 256- 264). Davis, American: University of California, Davis.
Yasa, N., Giantari, I. G. A. K., Setini, M., & Rahmayanti, P. J. M. S. L. (2020). The role of competitive advantage in mediating the effect of promotional strategy on marketing performance. Management Science Letters, 10(12), 2845-2848.
Yong, B., Hoseana, J., & Owen, L. (2022). From pandemic to a new normal: Strategies to optimise governmental interventions in Indonesia based on an SVEIQHR-type mathematical model. Infectious Disease Modelling, 7(3), 346-363.
Zhu, Z., Zhao, J., & Jin, X. (2013). A typology of net-enabled organisational capabilities for digital competitive advantage: the case study of travel and hospitality industry in China. International Journal of Networking and Virtual Organisations, 12(1), 56-69. doi:10.1504/ijnvo.2013.051751
Anwar, M., Khan, S. Z., & Khan, N. U. (2018). Intellectual capital, entrepreneurial strategy and new ventures performance: Mediating role of competitive advantage. Business and Economic Review, 10(1), 63-93.
Arimbawa, A. A. G. B. D., Sumantra, I. K., Adnyani, N. P. A. N., & Yasa, N. N. K. (2022). Business Strategy in The Restaurant “Pada Wareg Eco Park” Based on Internal-External Matrix. International Journal of Recent Research in Interdisciplinary Sciences, 9(3), 1-9.
Armoti, A. A., Oswal, N., & Jawabri, A. (2023). The relationship between the recruitment strategy and the competitive advantage. International Journal of Business Performance Management, 24(3-4), 286-303.
Assensoh-Kodua, A. (2019). The resource-based view: A tool of key competency for competitive advantage. Problems and Perspectives in Management, 17(3), 143–152.
Atkinson, P., & Hammersley, M. (1994). Ethnography and participant observation. In N. K. Denzin & Y. S. Lincoln (Eds.), Handbook of qualitative research (pp. 248–261). Thousand Oaks, CA: Sage.
Bakri, A. A. A. (2017). The impact of social media adoption on competitive advantage in the small and medium enterprises. International Journal of Business Innovation and Research, 13(2), 255-269. doi:10.1504/ijbir.2017.083542
Barachnea, R. S., Fulache, Y. M., Palo, J. M., & Cada, L. (2022). Strategic Management Plan for Hamburger Restaurant (THM–Caloocan, Philippines). Journal of Strategic Management in Business Administration, 1-24. Retrieved at https://zenodo.org/doi/10.5281/zenodo.6947033
Barney, J. (1991). Firm resources and sustained competitive advantage. Journal of management, 17(1), 99-120.
Barney, J., A. McWilliams, and T. Turk. (1989). On the Relevance of the Concept of Entry Barriers in the Theory of Competitive Strategy. Paper presented at the Annual Meeting of the Strategic Management Society, San Francisco.
Benzaghta, M. A., Elwalda, A., Mousa, M. M., Erkan, I., & Rahman, M. (2021). SWOT analysis applications: An integrative literature review. Journal of Global Business Insights, 6(1), 55- 73.
Bharadwaj, S. G., Varadarajan, P. R., & Fahy, J. (1993). Sustainable competitive advantage in service industries: a conceptual model and research propositions. Journal of Marketing, 57(4), 83-99.
Bowie D. & Buttle F. (2004). Hospitality Marketing: An Introduction, 1st edition. UK: Elsevier Butterworth Heinemann.
Bryman, A. (2004). Qualitative research on leadership: A critical but appreciative review. The leadership quarterly, 15(6), 729-769.
Cao, Z., Robb, D., & Lu, Q. (2008). Service failure, recovery and improvement: the case of a Chinese restaurant. International Journal of Services and Operations Management, 4(2), 218-242. doi:10.1504/ijsom.2008.016612
Carayannis, E. G., & Wang, V. W. L. (2012). Competitiveness model—a double diamond. Journal of the Knowledge Economy, 3, 280-293.
Chen, T., & Chiu, M. C. (2022). A fuzzy collaborative intelligence approach to group decision-making: a case study of post-COVID-19 restaurant transformation. Cognitive computation, 14(2), 531-546.
Christianson, M. K., & Barton, M. A. (2020). Sensemaking in the time of COVID‐19. Journal of management studies, 58(2), 572.
CLARK, V. L. P., & Wang, S. C. (2009). Adapting mixed methods research to multicultural counseling. Handbook of multicultural counseling, 427.
Collis, D. J. (1994). Research Note: How Valuable are Organizational Capabilities?. Strategic Management Journal, 15(S1), 143–152. doi:10.1002/smj.4250150910
Department of Tourism. (2022-2023). Statistics of international visitors to Vietnam. Retrived on 18/04/2024 at https://vietnamtourism.gov.vn/statistic/international
Devi, P. Z. C., & Triyuni, N. N. (2021). Marketing Mix Strategies to Increase Revenue of Le Vista Restaurant, Chamonix, France. International Journal of Glocal Tourism, 2(4), 185-197.
Ding, C., Gao, X., & Xie, Z. (2024). Analysing the differential impact of the COVID-19 pandemic on the resilience of the tourism economy: A case study of the Chengdu-Chongqing urban agglomeration in China. International Journal of Disaster Risk Reduction, 102, 104255.
Do, Q. V. (2021). Adapting to the “new normal” in preventing and fighting the COVID-19 epidemic. Journal of the Central Propaganda Department. Retrived on 13/03/2023 at https://tuyengiao.vn/van-hoa-xa-hoi/xa-hoi/thich-ung-voi-trang-thai-binh-thuong-moi-trong-phong-chong-dich-covid-19-135922
El-Erian, M. A. (2010). Navigating the new normal in industrial countries. Washington, DC, USA: Per Jacobsson Foundation.
Fahy, J., & Smithee, A. (1999). Strategic marketing and the resource based view of the firm. Academy of marketing science review, 10(1), 1-21.
General Statistics Office of the Ministry of Finance. (2019). Report on the socio-economic situation in the fourth quarter and the year 2019. Retrived on 18/04/2024 at https://www.nso.gov.vn/du-lieu-va-so-lieu-thong-ke/2019/12/bao-cao-tinh-hinh-kinh-te-xa-hoi-quy-iv-va-nam-2019/
General Statistics Office. (2019-2023). Report on the socio-economic situation. Retrived on 18/04/2024 at https://www.gso.gov.vn/bai-top/2023/12/bao-cao-tinh-hinh-kinh-te-xa-hoi-quy-iv-va-nam- 2023/
Gössling, S., Scott, D., & Hall, C. M. (2020). Pandemics, tourism and global change: a rapid assessment of COVID-19. Journal of sustainable tourism, 29(1), 1-20.
Grant, R. M. (1991). The resource-based theory of competitive advantage: implications for strategy formulation. California management review, 33(3), 114-135.
Greve, G. (2014). The moderating effects of service and ambience on customer satisfaction in a fast- casual restaurant: a German case study. International Journal of Hospitality and Event Management, 1(2), 147-163.
Hair, J. F., Black, W. C., Babin, B. J., & Anderson, R. E. (2013). Multivariate data analysis: Pearson new international edition PDF eBook. Pearson Higher Ed.
Hall, R. (1989). The management of intellectual assets: a new corporate perspective. Journal of general management, 15(1), 53-68.
Hall, R. (2009). The strategic analysis of intangible resources. In Knowledge and strategy (pp. 181-195). Routledge.
Hofer, C., & Schendel, D. (1978). Strategy formulation: Analytical concepts. St. Paul, MN: West.
Husin, M. M., Kamarudin, S., & Rizal, A. M. (2021). Food and beverage industry competitiveness and halal logistics: Perspective from small and medium enterprises in Malaysia. Asian Journal of Islamic Management (AJIM), 3(1), 1-10.
International Monetary Fund. (2024). World Economic Outlook—Steady but Slow: Resilience amid Divergence. Washington, DC. April.
Kay, John. (1993). Foundations of Corporate Success. Oxford University Press.
Kurniawan, D., Iswahyudin, M. D., & Suciati, T. R. (2020). SWOT Analysis and Ansoff Matrix in Creative Food Industry Business Development: A Study on Creative Food Business “Komala”. Open Access Indonesia Journal of Social Sciences, 3(2), 128-136.
Likert, R. (1932). A technique for the measurement of attitudes. Archives of psychology.
Long, N. T. (2012). Three approaches to explaining the competitive advantage of the firm. Journal of Science & Technology Development, 15(2), 14 -31.
Manuti, A., Van der Heijden, B., Kruyen, P., De Vos, A., Zaharie, M., & Presti, A. L. (2022). How normal is the new normal? Individual and organizational implications of the Covid-19 pandemic. Frontiers in Psychology, 13(931236), 1-3.
Maxcy, S. (2003). Pragmatic threads in mixed methods research in the social sciences: The search for multiple modes of inquiry and the end of the philosophy of formalism. In A. Tashakkori & C. Teddlie (Eds.), Handbook of mixed methods in social and behavioral research (pp. 51–90). Thousand Oaks, CA: Sage.
McManus, S., Seville, E., Vargo, J., & Brunsdon, D. (2008). Facilitated process for improving organizational resilience. Natural hazards review, 9(2), 81-90.
Megdad, Z., & Onbasioglu, D. C. (2024). The mediating role of organizational climate for human resources management strategies and competitive advantage in Jordanian commercial banks. Problems and Perspectives in Management, 22(2), 555.
Minichiello, V., Aroni, R., & Hays, T. N. (2008). In-depth interviewing: Principles, techniques, analysis. Pearson Education Australia.
Mishra, N. P., Das, S. S., Yadav, S., Khan, W., Afzal, M., Alarifi, A., ... & Nayak, A. K. (2020). Global impacts of pre-and post-COVID-19 pandemic: Focus on socio-economic consequences. Sensors international, 1, 100042.
Mohammadi‐Nasrabadi, F., Zargaraan, A., Salmani, Y., Abedi, A., Shoaie, E., & Esfarjani, F. (2021). Analysis of fat, fatty acid profile, and salt content of Iranian restaurant foods during the Covid‐19 pandemic: Strengths, weaknesses, opportunities, and threats analysis. Food Science và Nutrition, 9(11), 6120-6130.
Moraga, M., Abalos, J. S., Molina, A. D., Ortiz, P. A., & Vinluan, A. R. (2024). Organizational Resilience and its Effect on Economic Sustainability of Selected SME Restaurants in Makati City, Philippines. Review of Integrative Business and Economics Research, 13(2), 268-282.
Mulyani, S. R., Ridwan, M., & Ali, H. (2020). Model of human services and resources: The improvement efforts of Silungkang restaurant attractiveness on consumers. Talent Development và Excellence, 12(1), 263-271.
Nanda, P., & Kumar, V. (2023). Decision analytics for competitive advantage: cases on using social media analytics. International Journal of Technology, Policy and Management, 23(4), 372-386.
Nawaz, S., Bhowmik, J., Linden, T., & Mitchell, M. (2024). Adapting to the new normal: Understanding the impact of COVID-19 on technology usage and human behaviour. Entertainment Computing, 51, 100726.
OECD. (2020). OECD Tourism Trends and Policies 2020, OECD Publishing, Paris. https://doi.org/10.1787/6b47b985-en.
OECD (2022), OECD Tourism Trends and Policies 2022, OECD Publishing, Paris, https://doi.org/10.1787/a8dd3019-en.
Oral, M. (1986). An industrial competitiveness model. IIE transactions, 18(2), 148-157.
Porter, M. (1980). Competitive Strategy. New York: Free Press.
Porter, M. (1985). Competitive Advantage. New York: Free Press.
Porter, M. E. (1980). Competitive Strategy: Techniques for Analyzing Industries and Competitors. New York: Free Press.
Porter, M. E. (1990). New global strategies for competitive advantage. Planning review, 18(3), 4-14.
Rubihanto, A., & Ismiyah, E. (2021, December). Marketing Strategy Amid The Covid-19 Pandemic Using Swot Analysis At Kimochi Eatery Gresik Restoran. In Journal Universitas Muhammadiyah Gresik Engineering, Social Science, and Health International Conference (UMGESHIC), 1(2), 76-83.
Rumelt, R. (1984). Towards a strategic theory of the firm. In R. Lamb (Ed.). Competitive Strategic Management, 556-570. Englewood Cliffs, NJ: Prentice-Hall.
Rumelt, R. P. (2005). Theory, strategy, and entrepreneurship. In Handbook of entrepreneurship research: Interdisciplinary perspectives (pp. 11-32). Boston, MA: Springer US.
Saeidi, S. P., Sofian, S., Saeidi, P., Saeidi, S. P., & Saaeidi, S. A. (2015). How does corporate social responsibility contribute to firm financial performance? The mediating role of competitive advantage, reputation, and customer satisfaction. Journal of business research, 68(2), 341-350.
Schumpeter, J.A. (1950). Capitalism, Socialism, and Democracy, 3d ed. New York: Harper & Row.
Siagian, H., Basana, S. R., Tarigan, Z. J. H., Novitasari, M., & Jie, F. (2024). Role of supply chain management in improving competitive advantage of Indonesian small and medium enterprises. Problems and Perspectives in Management, 2. https://doi.org/10.21511/ppm.22(2).2024.54.
Singh, S. (2023). Food apps to create competitive advantage and enhance customer satisfaction. World Review of Entrepreneurship, Management and Sustainable Development, 19(3-5), 218-229.
Starbuck, W., & Farjoun, M. (Eds.). (2005). Organization at the limit: Lessons from the Columbia disaster. John Wiley & Sons.
Sun, M., Yan, S., Cao, T., & Zhang, J. (2024). The impact of COVID-19 pandemic on the world’s major economies: based on a multi-country and multi-sector CGE model. Frontiers in public health, 12, 1338677.
Sundawa, D., Logayah, D. S., và Hardiyanti, R. A. (2021, May). New normal in the era of pandemic Covid-19 in forming responsibility social life and culture of Indonesian society. In IOP Conference Series: Earth and Environmental Science, 1(747) p.012068.
IOP Publishing. Bandung, CA: Universitas Pendidikan Indonesia.
Tashakkori, A. & Teddlie, C. (2003). Mixed methods sampling strategies in social science research, Handbook of mixed methods in social and behavioral research (pp. 273–296). Thousand Oaks, CA: Sage.
Tresna, P. W., Chan, A., & Alexandri, M. B. (2019). Place branding as Bandung City’s competitive advantage. International Journal of Economic Policy in Emerging Economies, 12(2), 182- 189. doi:10.1504/ijepee.2019.099698
Tri, T. Q., Khoa, P. D. A., Tho, A., & Nhan, N. T. T. (2024). Opportunities and challenges of the restaurant industry in Vietnam in the new normal period. HO CHI MINH CITY OPEN UNIVERSITY JOURNAL OF SCIENCE - ECONOMICS AND BUSINESS ADMINISTRATION, 19(4), 43-57.
United Nation. (2019). World Economic Situation and Prospects 2019. https://unctad.org/system/files/official-document/wesp2019_en.pdf
UNWTO. (2021). COVID-19 AND TOURISM 2020: A year in review. https://webunwto.s3.eu-west-1.amazonaws.com/s3fs-public/2020-12/2020_Year_in_Review_0.pdf
Wati, L. A., Lestariadi, R. A., Supriyadi, S., & Safii, M. P. H. (2023). Analysis of Strategic Variables for the Development and Sustainability of Fos-Food Restaurant Business in the Pandemic Era; MICMAC. Approach. Journal of Aquaculture and Fish Health, 12(1), 70-85.
Weick, K. E., & Sutcliffe, K. M. (2006). Mindfulness and the quality of organizational attention. Organization science, 17(4), 514-524.
Wernerfelt, B. (1989). From critical resources to corporate strategy. Journal of general management, 14(3), 4-12.
Widani, M. A., Perkasa, I. G. T. D., Widiasih, N. L. P. S., & Yasa, N. N. K. (2022). Business Development Strategy in PT. Revolver Love Coffee, Badung Regency, Bali: Based on SWOT Analysis. International Journal of Recent Research in Interdisciplinary Science– (IJRRIS), 9(2), 87-96.
Wijaya, M. Y., Rusmiati, R., & Narwati, N. (2022). SWOT Analysis in Implementation of Health Protocols on Food Handlers for Covid-19 Prevention in Taman Prestasi, Surabaya City Culinary Center in 2021. International Journal of Advanced Health Science and Technology, 2(3), 156-161.
Williams, J. R. (1992). How sustainable is your competitive advantage?. California management review, 34(3), 29-51.
Wisenthige, K., & Guoping, C. (2016). Firm level competitiveness of small and medium enterprises (SMEs): analytical framework based on pillars of competitiveness model. International research journal of management, IT and social sciences, 3(9), 61-67.
World Tourism Organization. (2021). International Tourism Highlights, 2020 Edition,UNWTO, Madrid. https://doi.org/10.18111/9789284422456.
World Tourism Organization. (2024). International Tourism to Reach Pre Pandemic Levels in 2024. Madrid, Spain. January.
Yan Muhan. (2022). Strategic Analysis of the Catering Industry under Covid-19: Haidilao. International Conference on Economic Administration and Information Systems (pp. 256- 264). Davis, American: University of California, Davis.
Yasa, N., Giantari, I. G. A. K., Setini, M., & Rahmayanti, P. J. M. S. L. (2020). The role of competitive advantage in mediating the effect of promotional strategy on marketing performance. Management Science Letters, 10(12), 2845-2848.
Yong, B., Hoseana, J., & Owen, L. (2022). From pandemic to a new normal: Strategies to optimise governmental interventions in Indonesia based on an SVEIQHR-type mathematical model. Infectious Disease Modelling, 7(3), 346-363.
Zhu, Z., Zhao, J., & Jin, X. (2013). A typology of net-enabled organisational capabilities for digital competitive advantage: the case study of travel and hospitality industry in China. International Journal of Networking and Virtual Organisations, 12(1), 56-69. doi:10.1504/ijnvo.2013.051751
How to Cite
Tran, Q.-T. (2025). Unique Competitive Advantages of Restaurant Industry in Vietnam During The New Normal Period. Journal of Finance - Marketing Research, 4(1en). https://doi.org/10.52932/jfmr.v4i1en.1016