A Comparison of Restaurant Services at the Rural, Seaside and Urban Tourist Destinations in Bali

Bali, a highly favored tourist destination, has encountered significant challenges in adapting to the evolving global tourism industry. The onset of the Covid-19 pandemic particularly impacted the culinary sector, which had been a top choice for tourists after the allure of Bali's natural and cultural attractions. Numerous culinary entrepreneurs and restaurant owners worldwide were compelled to temporarily close their establishments, with some even facing bankruptcy, including restaurants in Bali. This study has three primary objectives: (1) to examine the operational characteristics of restaurants in Bali's urban, rural, and seaside regions; (2) to pinpoint the factors distinguishing the operational features of restaurants in rural and seaside tourist areas from those in urban areas during the new normal era; and (3) to develop operational strategies that restaurant industry managers should adopt across these three destination types in the new normal era. The study's findings highlight distinctions in the characteristics of restaurants in urban, seaside, and rural areas, including differences in (1) the primary consumer segment, (2) community behavior, (3) operational status (limited or temporarily closed), (4) sales volume, (5) peak times and days of guest visits, and (6) restaurant ownership.