Title: Business continuity perception in gastronomy businesses: a quantitative study on corporate capacity, digital infrastructure, and operational resilience

Authors: Murat Doğan

Addresses: Gastronomy and Culinary Arts, Istanbul Gelişim University, TR-34310, Istanbul, Turkey

Abstract: This study aims to quantitatively measure the perception levels of business continuity among managers in the Turkish foodservices sector. A survey was administered to 315 managers using the perceived organisational business continuity (POBC) scale adapted for the gastronomy sector. The findings show that business continuity perception is significantly higher in businesses with international management structures, strong IT infrastructure, and high personnel capacity. Small-scale businesses, however, remain operationally vulnerable to crises. Furthermore, the responsibility for food safety did not have a significant impact on perceptions of business continuity. The findings reveal that business continuity should be addressed not only procedurally but also as a management approach based on corporate maturity and digital competence. This research enriches the literature by confirming the theoretical validity of the scale in gastronomy; in practice, the findings suggest prioritising digital and corporate investments in business continuity strategies. Overall, business continuity management is vital for sectoral resilience.

Keywords: business continuity; foodservices; gastronomic business management; organisational resilience; operational continuity; kitchen performance; crisis adaptation.

DOI: 10.1504/IJBCRM.2026.154519

International Journal of Business Continuity and Risk Management, 2026 Vol.16 No.2, pp.203 - 225

Received: 01 Feb 2026
Accepted: 27 Mar 2026
Published online: 02 Jul 2026 *

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