The gastronomy sector was one of the industries most fundamentally affected by the COVID-19 pandemic restrictions and the subsequent disruption of demand. Entrepreneurs were challenged to secure their survival. This study aims to analyze how COVID-19 has accelerated digital technologies in the hospitality industry. The study assumes that due to lockdowns successful restaurants in Baden–Wuerttemberg have developed new digital business models. Data for the quantitative study were collected through a survey among randomly selected restaurants carried out between December 2020 and February 2021. A cluster analysis is used to identify different types of restaurants concerning their propensity to innovate and their success. Results of the study show that the level of digitization is one important factor regarding the range of entrepreneurial success.
Single-phase Pr 2 CBr was prepared by heating a mixture of PrBr 3 , Pr and C (1 : 5:3) to 1140 • C for 18 d. The crystal structure was investigated by X-ray single crystal diffraction (space group P6 3 /mmc, a = 3.8071 (3), c = 14.7787(12)Å). In the structure the Pr atoms form C-centered octahedra condensed into Pr 2 C sheets via common edges; these sheets are separated by the Br atoms which are in a trigonal prismatic environment of Pr atoms. Pr 2 CBr is a black shiny compound with metallic conductivity. It is a ferromagnet with T c = 13.8(5) K.
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