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Restaurant resilience: A qualitative study of resilience, adaptability, and innovation of the Alabama restaurant industry during the COVID-19 pandemic

Crossref DOI link: https://doi.org/10.1016/j.jik.2024.100583

Published Print: 2024-10

Update policy: https://doi.org/10.1016/elsevier_cm_policy

Authors

Traynor, Mark http://orcid.org/0000-0002-8138-3263
Owens, Emmanuella http://orcid.org/0000-0002-3979-0623
O'Neill, Sorcha

Rahman, Imran
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Text and Data Mining valid from 2024-10-01

Text and Data Mining valid from 2024-10-01

Version of Record valid from 2024-09-24
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This article is maintained by: Elsevier

Article Title: Restaurant resilience: A qualitative study of resilience, adaptability, and innovation of the Alabama restaurant industry during the COVID-19 pandemic

Journal Title: Journal of Innovation & Knowledge

CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.jik.2024.100583

Content Type: article

Copyright: © 2024 The Authors. Published by Elsevier España, S.L.U. on behalf of Journal of Innovation & Knowledge.

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