This paper aims to explore strategies that food and beverage companies are implementing to increase the resilience and sustainability of production systems during the COVID-19 pandemic. The study was conducted based on analysis of primary data which includes surveys and interviews and a review of secondary data which includes websites, academic journals, case studies, research reports, books, and annual reports. The findings revealed that the companies have taken different strategies during the COVID-19 pandemic, due to shifting behavior on consumers that more activities are carried out at home to prevent the spread of the virus. Porter's generic strategies adopted by the food and beverage companies have helped the company through the situation either in increasing or declining sales demand. This paper reveals that implementing a low-cost leadership strategy is essential for the success of a multinational beverage company that is experiencing a decline in demand while implementing a focus strategy is the best choice for sustainable production in the trend of increasing demand for a sugar refinery company.