The COVID-19 pandemic brought about a fall in revenue and financial losses for the restaurant industry, leading to the closure of thousands of establishments worldwide. The objective of this work was to analyze the business transformations carried out by a group of Colombian and Mexican restaurants to resist the pandemic crisis, based on the four layers of business architecture. The methodology that was applied was the study of multiple intertwined cases, with a sample of six restaurants, three from Colombia and three from Mexico, analyzing the differences, similarities and patterns in the changes made. The results revealed that significant changes took place in the layers of business architecture and application architecture. Furthermore, the key factors that kept restaurants active in the market were innovation, training, and a focus on technology platforms. © 2024, Universidad del Zulia. All rights reserved.