This paper presents the results of research on the challenges of managing catering facilities during the COVID-19 pandemic. The basic concepts of entrepreneurship, crisis management, entrepreneur in difficulty, catering and business at the time of the pandemic were explained. The pandemic has effected various areas of business, but the focus is mostly on catering, catering facilities, their owners, employees and customers. The impact of the COVID-19 pandemic on catering facilities in Zadar has been investigated. The primary research was conducted using the survey method through a survey in which 90 respondents participated, of which 30 were owners, 30 employees and 30 clients. The results showed that the owners had the biggest problems in financial management due to closure and significantly reduced income, while maintaining the same amount of rent and all other fixed costs. Employees benefited from state aid for wage payments, but fears for their job and their family’s livelihood remained. The clients were most bothered by the closure of the premises, while they were satisfied with the measures of protection against the spread of the pandemic. The positive sides of the crisis were gratefullness for what was once taken for granted, better communication and business organization, and an incentive for better management of business and personal finances as preparation and prevention for some future crises.