RESILIENCIA EN LAS POLÍTICAS EMPRESARIALES Y SOCIALES DE LAS MYPES ANTE LOS DESAFÍOS POSPANDEMIA

La pandemia trajo consigo múltiples dificultades, las micro y pequeñas empresas fueron modificando sus condiciones de hacer negocios, la resiliencia fue necesaria para mantener la sostenibilidad. Esta investigación se centra en estudiar el enfoque sobre el cual fueron elaboradas las estrategias, métodos, procedimientos o planes que diseñaron los propietarios. Se analiza la resiliencia en las micro y pequeñas empresas ante los desafíos ocasionados por los efectos de la pandemia por COVID-19. Fue un estudio de enfoque cuantitativo, de corte transversal y de tipo exploratorio. El instrumento constó de preguntas que se centraban em el análisis específicamente de las variables: Tipo-asesoría, Planeación, Capacitación, Estrategia. Se identificaron resultados en materia de asesoría contable, en la segunda variable hubo planeación en los negocios. En la tercera se observó una capacitación común, y en la cuarta lo usual es la atención y servicio al cliente. Objective: To analyze the difficulties, growth strategies, and economic sustainability of post-pandemic restaurant SMEs in Chetumal. Theoretical Framework: It is based on the theory of Cruz and May (2021), who mention that during the COVID-19 pandemic, food and beverage SMEs had to suspend operations, increasing unemployment and, in some cases, causing their closure. According to Ocegueda (2019), SMEs turned to government support in Mexico. As noted by Baque et al. (2022), it is essential for a company to have sufficient capital to carry out activities to survive in the market, and according to Torres et al. (2022), with the arrival of the pandemic, companies had to leverage technology to adapt to new customer habits and practices. Method: It was a quantitative, cross-sectional, exploratory study. The study subjects were micro-enterprises in downtown Chetumal, Quintana Roo, Mexico. The selection of economic units was obtained through DENUE, a subsystem of INEGI in Mexico, and businesses dedicated to food and beverage preparation were surveyed. The instrument consisted of 32 questions, specifically studying the variables: Type of Advice, Planning, Training, Strategy. Results and Discussion: Results were identified in accounting advice; in the second variable, there was business planning. In the third, common training was observed, and in the fourth, customer attention and service were common. Research Implications: There are implications for business resilience; during the COVID-19 pandemic, organizations