The COVID-19 pandemic has had a major impact on the food and beverage industry, and restaurants must demonstrate organizational resilience to respond immediately and develop adaptation strategies. This study adopts a semi-structured interview method and interviews 21 restaurant leaders and senior managers with the purposive sampling to understand how the restaurant demonstrates resilience and its adaptation strategies during the COVID-19 pandemic. According to the interview analysis results, this study extracts four aspects of restaurant resilience adaptation strategies, including: strengthening capital and cost control, appeasing employees' physical and mental health, changing/developing new business models, and accelerating the technological transformation of the catering industry. It can assist restaurant operators and policy makers in developing contemporary business models and strategies to mitigate the impact of future pandemics or disasters in the food and beverage industry.