Inovação e produtividade em tempos de crise: um estudo de caso com pequenas empresas do ramo alimentício da cidade de Sant’Ana do Livramento / RS

Abstract

The coronavirus pandemic has changed the productivity of many small food companies throughout Brazil. Many of these companies did not survive the crisis and interrupted their activities, temporarily and even permanently. The present work aims to analyze how innovation in times of pandemic has contributed to maintain the productivity of small food companies in Sant'Ana do Livramento-RS. The proposed method is the case study, because it helps in understanding the factors presented in it. According to the new reality, it was necessary for small businesses to reinvent themselves in the search for new ideas to overcome this moment, in which we were forced to maintain horizontal isolation and also in relation to the closure of non-essential trades and as the main result innovation in technology has been fundamental to leverage business and improve results. This is what has been happening with these small companies that, despite declaring themselves innovative in their segment, have been struggling in these almost two years to survive, even having suffered many losses and difficulties they have sought to adapt to the new reality, reinventing themselves and creating commercial strategies to overcome this moment of crisis. Innovation in technology has helped companies to ensure the health of all, comply with decrees and make a good planning that contributes to customers to return to the establishments without major concerns and their productivity grows or at least to remain in times of crisis.