The objective of the thesis was to become familiar with how the restaurants in Tampere have adapted to the COVID-19 pandemic, including restrictions on the business and gatherings. The thesis includes theory on strategy, management and leadership, and crisis and risk management.

A study was conducted during the process of writing thesis. Restaurants were contacted for interviewing purposes, but tight schedules during the month of October caused most restaurants to decline interviews. Only two out of ten restaurants accepted interview requests. The main conclusions of the study were that the representatives of the restaurants were alarmed by the personnel and business issues. They have found ways to adapt to the situation of 2020, but the business has suffered during the pandemic due to restrictions on restaurants.