This study aims to analyze the influence of
work culture and competitive advantage on service and
culinary companies during the COVID-19 pandemic.
The research method used is the quantitative descriptive
method and using a questionnaire with 65 respondents
who have businesses in the service and culinary fields.
The data obtained were processed using multiple linear
regression methods with SPSS 16.0 application. The
results showed that the variables of work culture and
competitive advantage had significant importance on the
performance of culinary and service companies during
the COVID-19 pandemic.
Keywords : Business Performance, Competitive Advantage, COVID-19, Work Culture.