Abstract
This case study presents an actual scenario in which Ristorante Trattoria, a full-service Italian restaurant located in Boston’s North Shore, must make several difficult decisions related to the COVID-19 Pandemic. This case study introduces students to the realities of business ownership decision-making in times of financial and public health crises, starting with the early spread of coronavirus, business closures, health mandates, laying off employees, utilizing Federal PPP and restaurant funds, eventual reopening, and the difficulty of finding new employees. This case will allow students to examine and critique the restaurant owners’ decisions using qualitative and quantitative data and offer their own strategies.
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