Coffee Shop Dine-in Business Concept Before and During the COVID-19 Pandemic

Dine-in coffee shops were businesses that needed to adapt to significant environmental changes, including the COVID-19 pandemic. The pandemic caused shifts in business models, moving from a focus on traditional products and services to concepts more suitable for the pandemic's constraints. This research aimed to analyze how business concepts evolved before and during the pandemic. A systematic literature review method was employed, utilizing 40 articles from the pre-pandemic and pandemic periods. The findings indicated that coffee shops successfully adapted to extreme environmental changes such as the pandemic and government-imposed restrictions (e.g., lockdowns). The main factors influencing this adaptation included changes in consumer behavior, empathy-based strategies, digital marketing transformations, innovation aligned with consumer needs, and effective management of human resources and brand equity. Keywords: coffee adaptation, coffee shop, COVID-19, literature review, strategy, consumer behavior