In this article, the interest arises to analyze and study the impact that the COVID pandemic has had on restaurant companies in Sinaloa. The restaurant sector in the town represents an important part of the service sector. This current situation that occurs due to the pandemic has given rise to the concern to identify how the changes that the sector has undergone have been to face the new regulatory requirements established by civil protection and the health sector in the organization and in the services that offers the restaurant sector located in Sinaloa. The purpose is to analyze the response capacity that companies in the restaurant industry have developed, the challenges and the most urgent actions that they have taken due to this established regulation. The Theory of Labor Demands and Resources (LDR) was used as a key foundation, as well as research related to the issue of companies during the pandemic by authors such as: Giles-Navarro, Aguirre-Quezada and Romero, Agneti, Coral and Medrano (2020). The methodology used in the research is descriptive, cross-sectional, using a sample of 25 restaurants. An instrument of 34 items was applied on the issues of safety and risk control.About the results, it was observed that the regulations were followed by most of the restaurants in Sinaloa where they have known to comply for the most part with the safety regulations and control of risks already established and thus be able to reduce the contagion of the population by COVID-19 when attending these establishments.