Experiences of Small Independent Restaurant Owners During the COVID-19 Pandemic: A Grounded Theory Study
10.12799/rcphn.2024.00913
- Author:
JaeWan PARK
1
;
Hee Sook KIM
Author Information
1. Assistant Professor, Department of Nursing, Uiduk University, Gyeongju , Korea
- Publication Type:Original Article
- From:Journal of Korean Academy of Community Health Nursing
2025;36(1):85-98
- CountryRepublic of Korea
- Language:English
-
Abstract:
Purpose:This study aimed to evaluate the lives of small independent restaurant owners during the COVID-19 pandemic.
Methods:The participants were 15 small independent restaurant owners operating independent small restaurants during the COVID-19 pandemic. Data were collected individually through in-depth interviews from September 30, 2022, to January 20, 2023. The transcribed interview content analyzed using Corbin and Strauss’s grounded theory approach.
Results:Analysis of the psychological resistance experience of small independent restaurant owners with the COVID-19 pandemic resulted in 6 themes, 15 sub-themes, and 40 codes. The core category is revealed as the struggle for survival under the blind spot of uncertainty and helplessness. As a result of axial coding based on the paradigm model, the casual condition was operational difficulties in restaurants affected by the impact of COVID-19, and the contextual condition was bewilderment due to unprecedented circumstances. The central phenomenon was a life shattered by the COVID-19 pandemic. The intervening condition was enduring adversity with hope. The action/interaction strategies to control the phenomenon revealed ongoing struggles in the face of the hardships. In consequence, fostering resilience amid grappling with feelings of helplessness was revealed.
Conclusion:This study lays the groundwork for designing successful COVID-19 rehabilitation programs. This study shows that the improved climate of the small restaurant industry plays an important role in alleviating the burden of small independent restaurant owners.
