Good practices for overcoming the impact of the SARS-CoV-2 crisis on the HoReCa industry

The pandemic crisis of SARS-CoV (Severe Acute Respiratory Syndrome Coronavirus) -2 has profoundly and often dramatically changed our lives. In this paper we have proved that, despite all the vicissitudes, one of the sine qua non conditions for success is the dynamic and constructive adaptation of any entrepreneur to the new conditions of existence. Especially since, perhaps, no other area of activity has been so deeply and severely affected as that of the hotel, restaurant, and cafe (catering) industry, briefly called HoReCa. Our study first addressed several aspects of the diversity of shifts and characteristics of the HoReCa industry during the SARS-CoV-2 pandemic crisis, both in the country and abroad. We have presented below some of the most important challenges faced by the management of the HoReCa industry units, as well as some proposals capable of bringing adaptability and sustainability to the development of this vital area for any economy. In the final part of our study, we revealed a series of good practices proving the relevance and viability of the measures taken.