In the face of the COVID-19 pandemic, the commercial restaurant sector is struggling to organize itself. Resilience is crucial for a system to be able to respond adequately to events of this magnitude, and is aimed at the recovery and adaptation of the concerned sector in view of the adversities. In the commercial restaurant sector, resilience efforts are primarily intended to protect the health of both those who consume food and those who produce it. Amid the creative initiatives of individuals within their workplaces, restaurants, even unconsciously, seek to build resilience in the pandemic by applying the food safety practices recommended by the sanitary legislation and remaining economically active. Targeting public health preparedness, in this letter, we present an overview of the stages of resilience and their interaction with the COVID-19 pandemic in the context of commercial restaurants.

面对COVID-19大流行，商业餐饮业正在努力组织自身。抵御能力对于系统能够充分应对如此大规模的事件至关重要，它的目标是在逆境中恢复和适应有关部门。在商业饭店领域，抵御能力的主要目的是保护食用食物的人和生产食物的人的健康。在个人在工作场所的创造性行动中，饭店甚至不知不觉地通过应用卫生法规建议的食品安全规范并在经济上保持活跃来寻求在大流行中的适应力。在这封信中，针对公共卫生准备，