The Influence of a Celebrity Chef on Customer Repurchase Behavior: Empirical Study of Taiwan's F&B Industry During COVID-19 Pandemic.

The spread of COVID-19 pandemic has inflicted severe blows on the global hospitality industry. In Taiwan, revenue from the food and beverage (F&B) department has decreased by more than 90%. This study aims to understand whether celebrity chefs can effectively help and enhance their corporates' business performance under COVID-19's severe impacts via leveraging their personal brand value, explores the influence of a celebrity chef on customer repurchase behavior during the epidemic and examines whether such a chef has a mediation effect on the relationship between corporate brand and customer satisfaction. The primary data were collected from the respondents through online questionnaire in Taiwan to get 245 respondents as a sample size of the research from Nov. 10 to Nov. 25 in 2021, and through validity and reliability analysis that processed by statistical software using factor analysis and structural equation modeling to see if celebrity chefs' personality branding could influence customer repurchase behavior, and also examine the relationship between corporate brand and celebrity chef. The findings show that corporate brand enhances both a celebrity chef's personal brand and customer satisfaction, and that a celebrity chef has a positive effect on both customer satisfaction and loyalty, which can partially mediate the effect of corporate brand; furthermore, a celebrity chef has a positive effect on customer repurchase behavior. In Taiwan relative studies into aspects of a celebrity chef's effect on consumer behavior are limited, and so this research offers new insights into the celebrity chef phenomenon there as well as elsewhere.

Linguistic Resources Construction for Food and Beverages in Thai Texts for Product Storytelling Text Generation

Due to the impact of COVID-19, most people have to quit their jobs. As a result of the epidemic, many people are turning to open online stores on e-commerce platforms, and people new to this market are inexperienced in competing with other stores. One of the critical points that can help them is to present their stories through merchandising. The presentation of a story through sales can be like telling a story about their store or the product. However, writing a good story is not easy. So, this research aims to help the sellers by constructing linguistic resources that sellers can use for writing a story about their products. In this paper, 3378 token product description texts were collected and ranked by the Text Ranking method to determine the frequency of frequently-used words. The 1,853 words from the Text Ranking were applied for text modeling using Latent Dirichlet Allocation (LDA). The result shows that these words can be categorized into seven food and beveragerelated topics. Moreover, sellers can use these words for writing product descriptions. © 2022 IEEE.

THE IMPLICATION OF MOVEMENT CONTROL ORDER (MCO) TOWARD THE SMALL-SCALE FOOD AND BEVERAGE ACTIVITIES IN JOHOR, MALAYSIA

The implementation of a movement control order (MCO) in Malaysia due to the COVID-19 pandemic has widely affected the majority of small-scale economic activities, including the food and beverage (F&B) sector. This paper aims to analyse the impact of MCO implementation on small-scale F&B activities in Majlis Bandaraya Iskandar Puteri (MBIP), Johor, Malaysia. Descriptive and inferential analyses were employed to analyse the impact of MCO implementation via a questionnaire sampling of 60 small-scale F&B operators across the case study. The research found that the movement restrictions had a massive influence on the economy of most of the businesses, particularly on their income generations. The MCO also obstructed a smooth economic recovery of any business, including the small-scale F&B activities, despite the various initiatives being addressed to minimise the economic impact of pandemic and sustain the business activities and income generations. Hence, a planning approach should be taken to manage the chain impact of a health crisis, such as movement restrictions, in reducing the economic impacts of small-scale F&B activities. © 2022 by MIP.

Analysis of Competitiveness and Halal Logistics of Small and Medium Industry in Beverage

Indonesia is in 4th position in the scope of sharia economics. This potency allows Indonesia to develop the halal industry, including the halal food and beverage industry. The COVID-19 pandemic has resulted in SMIs (Small and Medium Industries) experiencing a decline in sales. This study aims to design a marketing strategy for the beverage industry sales, provide suggestions and find out the main demands and challenges faced by SMIs related to halal logistics. Data were collected on 10 SMI beverage industries using observation techniques, interviews, and historical data. Marketing strategy analysis using the SOAR analysis method was carried out as a strategy to increase sales. Strategic management found that each SMI owned strengths, opportunities, aspirations, and results. The SOAR analysis method was then developed into four parts: S-A, O-A, S-R, and O-R. This analysis is used as an alternative strategy for each SMI in the beverage industry based on the existing factors. Proposals for the marketing strategy improvement were given, as well as the results of the interviews demonstrating that SMI's actors understand the importance of halal in every process. Yet, several obstacles were found in its implementation, such as a lack of education, the need for thorough socialization, complex and time-consuming administration, and constraints originating from the government and expedition services. © 2023 IEEE.

Reducing Student Exposure to Digital Food and Beverage Marketing: Policy and Practice Recommendations.

Digital marketing of unhealthy foods and beverages to children and adolescents is pervasive, highly effective, undermines healthy eating, and contributes to health inequities. Expanded use of electronic devices and remote learning during the COVID-19 pandemic has increased the urgency for policy interventions to limit digital food marketing in schools and on school-issued devices. The US Department of Agriculture provides little guidance to schools for how to address digital food marketing. Federal and state privacy protections for children are inadequate. Considering these policy gaps, state and local education authorities can incorporate strategies to reduce digital food marketing into school policies for: content filtering on school networks and on school-issued devices; digital instructional materials; student-owned device use during lunch; and school use of social media to communicate with parents and students. Model policy language is provided. These policy approaches can leverage existing policy mechanisms to address digital food marketing from a variety of sources.

Has COVID-19 influenced the perceived quality of service of hotels?

Purpose: The purpose of this paper is to analyze the perceived quality of service by guests in the reopening process during the COVID-19 pandemic. Design/methodology/approach: The authors analyzed 1,679 TripAdvisor reviews from 2019 and 2020 that were written for hotels in Gran Canaria, Spain. The authors compared the average rating for 2019 and 2020 and the authors performed a content analysis of the reviews. Findings: Guests perceived the quality of their stay to be worse during 2020, especially regarding food and beverage and staff behavior. The only service quality dimension that showed an improvement was related to open-air hotel installations. Research limitations/implications: The authors only analyzed reviews in one language. The authors were not able to determine if the lower ratings in 2020 were due to the way in which they perceived the quality of service or to the fact that the quality of service was objectively worse. Originality/value: This paper contributes to theory development in the field of hospitality management by providing new insights into how external events can influence hotel services and guests' perceptions. This research shows how a health crisis that is external to the tourism industry has caused an impact on hotel staff management and on how hotel staff behavior is perceived. However, it is also possible that regardless of anything managers do, the rating that a guest awards a hotel will be lower than it would have been before the pandemic. © 2022, Emerald Publishing Limited.

Food security and disruptions of the global food supply chains during COVID-19: building smarter food supply chains for post COVID-19 era

Purpose: The COVID-19 pandemic has revealed the fragility of the complex global food supply chains (GFSCs) which has drastically affected the essential flow of food from the farms and producers to the final consumers. The COVID-19 outbreak has served as a great lesson for the food businesses and companies to re-strategize toward the post-COVID-19 era. This paper examines the impact of COVID-19 pandemic on food security and global food supply chains using the two countries (Canada and the United States) in North America as the case studies and provides appropriate strategy or framework to build smarter and resilience food supply chains for post-COVID-19 era. Design/methodology/approach: This paper is a general review of the impacts of COVID-19 pandemic on food security and disruptions of the GFSCs. This paper conducted a comprehensive literature review to have a complete understanding of the study, identify the research problem and missing gaps in literature and to formulate appropriate research questions. This study uses two countries from North America (Canada and the US) as case studies by analyzing the available open data from Statistics Canada and some recent studies conducted on food insecurity in the US. Finally, based on the findings, a proposed approach or framework was presented. Findings: The findings from this study establishes that COVID-19 pandemic has greater impacts on the food security and GFSC due to disruption of the food supply chain leading to increase food insecurity in Canada and the US. The findings clearly show how the COVID-19 pandemic has disrupted the GFSC in the following ways – poor economy, shortage of farm worker, limitation to food accessibility, restriction in the transportation of farm commodities, changes in demand of consumers, shutdown of food production facilities, uncertainty of food quality and safety, food trade policies restriction, delays in transportation of food products, etc. The main findings of this study show that food and beverages sector needs to re-strategize, re-shape and re-design their food supply chains with post-COVID-19 resilience approach in mind. As a result, this study presents a proposed approach or framework to build a smarter and resilience GFSCs in the post-COVID-19 era. The findings in this study highlights the way the proposed framework provide solutions to the identified problems created by the COVID-19 pandemic in affecting the GFSC. Originality/value: The contribution of this study towards the existing body of knowledge in food security and GFSC is in the form of a proposed approach or framework for building smarter and resilience GFSC that would assist the key players in the food industry to respond better and faster to the ongoing COVID-19 pandemic, including post-COVID-19 era. © 2022, Emerald Publishing Limited.

Exploring the factors for open innovation in post-COVID-19 conditions by fuzzy Delphi-ISM-MICMAC approach

PurposeOpen innovation has attracted the attention of experts and business entities for the sustainable survivability of firms, especially in the post-COVID-19 era. The food and beverage industry has been facing sustainable survivability problems. It is important to identify and evaluate the factors of open innovation from the perspectives of the food and beverage industry. This study serves that purpose by identifying and evaluating the factors of open innovation in the post-COVID-19 era with a special reference to Pakistan's economy.Design/methodology/approachThe present study integrates the Fuzzy Delphi Method (FDM), Interpretive Structural Modelling (ISM) and Matrice d' Impacts Croises Multiplication Applique a Classement (MICMAC) methods to analyze the factors involved in the adoption of open innovation in the food and beverage industry in Pakistan. Firstly, based on an extensive literature review of the most relevant studies, the factors affecting open innovation have been identified and finalized using FDM and experts' opinions. Secondly, the hierarchical framework has also been prepared by implementing the ISM approach. Thirdly, the MICMAC approach was employed to evaluate the factors to examine the driving and dependence powers of the factors of open innovation adoption.FindingsThe study identified 17 factors of open innovation adoption in Pakistan's food and beverage industry and 16 factors were finalized using FDM. The ISM-MICMAC matrix unveiled that awareness seminars and training, along with a lack of executive commitments, were strong factors with high driving power, but these factors proved to be weakly dependent powers regarding the other factors. Moreover, a lack of innovation strategy, R&D and non-supportive organizational culture exhibited low driving power but strong dependent power.Practical implicationsThe findings of the study could help firms and business entities understand the driving and dependent factors involved in open innovation for the sustainable survivability of the food and beverage industry. The study provides strong reasons to believe that an open innovation strategy, along with stakeholder collaboration, the adoption of rules and regulations and managerial commitment, could stimulate open innovation. Moreover, governments should promote the business sector, especially the food and beverage industry, to facilitate the sector while also providing awareness seminars and training, creating environments conducive to reducing innovation costs.Originality/valueSome previous studies have analyzed the factors involved in green innovation from the perspective of the manufacturing industry and environmental protection. The present study is a pioneer study to examine the factors involved in the adoption of open innovation in the food and beverage industry in Pakistan from the perspective of the post-COVID-19 era. For this purpose, the present study uses an integrated Fuzzy Delphi-ISM-MICMAC approach for the analysis.

Has COVID-19 influenced the perceived quality of service of hotels?

Purpose: The purpose of this paper is to analyze the perceived quality of service by guests in the reopening process during the COVID-19 pandemic. Design/methodology/approach: The authors analyzed 1,679 TripAdvisor reviews from 2019 and 2020 that were written for hotels in Gran Canaria, Spain. The authors compared the average rating for 2019 and 2020 and the authors performed a content analysis of the reviews. Findings: Guests perceived the quality of their stay to be worse during 2020, especially regarding food and beverage and staff behavior. The only service quality dimension that showed an improvement was related to open-air hotel installations. Research limitations/implications: The authors only analyzed reviews in one language. The authors were not able to determine if the lower ratings in 2020 were due to the way in which they perceived the quality of service or to the fact that the quality of service was objectively worse. Originality/value: This paper contributes to theory development in the field of hospitality management by providing new insights into how external events can influence hotel services and guests' perceptions. This research shows how a health crisis that is external to the tourism industry has caused an impact on hotel staff management and on how hotel staff behavior is perceived. However, it is also possible that regardless of anything managers do, the rating that a guest awards a hotel will be lower than it would have been before the pandemic. © 2022, Emerald Publishing Limited.

Measures in Response to the COVID-19 Pandemic for Food and Beverage Service Activities and Effect on the Town Center Policy in the UK

This paper discusses COVID-19 infection prevention and control measures, support measures for food and beverage service activities from early 2020 to early 2022, and how those measures affected the town center policy in the UK. Early in the pandemic, the government created several types of support schemes for food and beverage service activities because it had a negative attitude toward imposing lockdowns. Subsequently, lockdowns and a variety of other restrictions were imposed in response to the COVID-19 pandemic. The government also temporarily changed certain functions of city planning institutes as support measures for food and beverage service activities, some of which evolved into formal measures for the post-COVID-19 era. These measures were intended to make it easier to change establishment use in order to create thriving town centers in the post-COVID-19 era. This shows that UK government took advantage of the COVID-19 pandemic to make fundamental changes in its town center policy.Alternate :抄録本稿は，新型コロナウイルス感染初期の2020年初頭から新型コロナウイルス対策がほぼ終了した2022年初頭までの，イギリス政府による飲食店に対する感染対策と支援措置を時系列的に整理し，最後に，新型コロナウイルス対策が，イギリスのタウンセンター政策に及ぼした影響を論じる．感染症の拡大初期に，イギリスはロックダウンのような規制に消極的で，飲食店に対する経済的支援対策を充実した．しかし，まもなく政府は，ロックダウンを実施し，感染を抑制する多くの規制を設定した．また，都市計画の一時的な規制緩和による飲食店の支援措置を実施したが，そのなかには公式な都市計画としたものがある．それにより，タウンセンターにおける事業所の交代を容易にして，ポストコロナにおけるタウンセンターの再生を意図した．すなわち，イギリスは新型コロナウイルスを，タウンセンター政策を根本的に変更するきっかけとして利用したといえる．

The Nature and Extent of Online Marketing by Big Food and Big Alcohol During the COVID-19 Pandemic in Australia: Content Analysis Study.

BACKGROUND: Emerging evidence demonstrates that obesity is associated with a higher risk of COVID-19 morbidity and mortality. Excessive alcohol consumption and "comfort eating" as coping mechanisms during times of high stress have been shown to further exacerbate mental and physical ill-health. Global examples suggest that unhealthy food and alcohol brands and companies are using the COVID-19 pandemic to further market their products. However, there has been no systematic, in-depth analysis of how "Big Food" and "Big Alcohol" are capitalizing on the COVID-19 pandemic to market their products and brands. OBJECTIVE: We aimed to quantify the extent and nature of online marketing by alcohol and unhealthy food and beverage companies during the COVID-19 pandemic in Australia. METHODS: We conducted a content analysis of all COVID-19-related social media posts made by leading alcohol and unhealthy food and beverage brands (n=42) and their parent companies (n=12) over a 4-month period (February to May 2020) during the COVID-19 pandemic in Australia. RESULTS: Nearly 80% of included brands and all parent companies posted content related to COVID-19 during the 4-month period. Quick service restaurants (QSRs), food and alcohol delivery companies, alcohol brands, and bottle shops were the most active in posting COVID-19-related content. The most common themes for COVID-19-related marketing were isolation activities and community support. Promotion of hygiene and home delivery was also common, particularly for QSRs and alcohol and food delivery companies. Parent companies were more likely to post about corporate social responsibility (CSR) initiatives, such as donations of money and products, and to offer health advice. CONCLUSIONS: This is the first study to show that Big Food and Big Alcohol are incessantly marketing their products and brands on social media platforms using themes related to COVID-19, such as isolation activities and community support. Parent companies are frequently posting about CSR initiatives, such as donations of money and products, thereby creating a fertile environment to loosen current regulation or resist further industry regulation. "COVID-washing" by large alcohol brands, food and beverage brands, and their parent companies is both common and concerning. The need for comprehensive regulations to restrict unhealthy food and alcohol marketing, as recommended by the World Health Organization, is particularly acute in the COVID-19 context and is urgently required to "build back better" in a post-COVID-19 world.

Digital transformation using industry 4.0 technology by food and beverage companies in post COVID-19 period: from DCV and IDT perspective

PurposeThis study aims to understand the influence of digital transformation, using Industry 4.0 technology, on food and beverage companies in the post-COVID-19 period.Design/methodology/approachTo achieve the aim of this study, the authors have used innovation diffusion theory (IDT), dynamic capability view (DCV) theory and relevant literature, to develop a conceptual model. For the data, we surveyed 14, different sized food and beverage companies in India and the authors took inputs from 312 respondents at those companies to validate the conceptual model using the PLS-SEM approach.FindingsThe results from this study suggest that there is a considerable appetite for food and beverage companies to use Industry 4.0 technologies, as a part of their digital transformation journey in the post-COVID-19 scenario.Practical implicationsFood and beverage companies are going through a digital transformation process, which has been accelerated after the COVID-19 pandemic. Managers and leaders of the food and beverage companies need to support activities to adopt Industry 4.0 technologies. Moreover, the leaders should sponsor various readiness and training programs so that their employees successfully adopt these modern technologies.Originality/valueThis is a primary study on food and beverage companies that are using Industry 4.0 technologies or are in the process of digital transformation. The usage of both IDT and DCV to develop the unique conceptual model is an important contribution to the body of knowledge. Moreover, the proposed model has a high explanatory power, which makes the model effective.

A Fuzzy Inference for Plate Classification

One of the sectors affected by rapid developments in technology and epidemics is the food and beverage sector. Especially with the Covid-19 pandemic, the use of robots in this sector has become important and has become increasingly widespread in order to keep human contact at the minimum level. Businesses such as restaurants, hotels and catering companies, which are the pioneers of the food and beverage service industry, have started to use robots more effectively to fulfill the tasks performed by their staff. The dishwashing room, which is one of the units where robots are used in the service sector, is important in terms of both reducing the interaction of people with dishes as much as possible in terms of health and time saving by washing the dishes quickly and classifying them according to their types. Therefore, in this study, classification and separation process of tea, dessert, dinner and salad plates with known width and depth dimensions of the surface according to their types was carried out by using the triangular and gaussian membership functions with Mamdani fuzzy interference metod. © 2022 IEEE.

Unveiling the effects of consumers' psychological distance on their reactance and related behavioral outcomes: Do lockdown restrictions matter?

This study examined consumers' psychological reactance, which is insufficiently explored in the literature. This research fills the gaps found in the literature reviewed and investigates how the psychological reactance of restaurant consumers developed because of social, temporal, and spatial distancing measures during COVID-19. This study also explored ways in which the restaurant industry can increase its compliance with COVID-19 restrictions in such a situation. We explored the effects of social, temporal, and spatial distancing on psychological reactance. We also identified the moderating effect of lockdown restrictions, which strengthen the psychological reactance developed because of (a) social distancing, (b) temporal distancing, and (c) spatial distancing. We collected data from restaurant consumers in Lahore. This study applied quantitative techniques (i.e., a test of normality, measurement model assessment, structural model assessment, and common method variance). The data were analyzed using IBM SPSS 25 and AMOS 24 and the results were interpreted and presented accordingly. This study added to the literature on psychological reactance, service management, and psychological distance. We could also help the restaurant industry overcome the challenges that occurred during the COVID-19 pandemic and the closures. This study could assist the restaurant industry to understand consumer behavior and attract potential consumers.

Consumer Perceived Severity and Application Based Platform Purchase Behavior Amid COVID 19 in Society 5.0

Society 5.0 is a design where humans live side by side with technology. This design has accelerated implementation in the midst of the COVID-19 pandemic, including in the behavior of buying one of tourism industry, i.e., food and or beverage business. Food and beverages business offered their services in vary platform. One of which is in the form of application-based platform food and beverage service providers. Many factors influence purchasing behavior during the pandemic, and it is believed to have an effect on perceived severity. However, there is still a research gap regarding the effect of perceived severity on purchasing behavior. Therefore, this study aims to evaluate the effect of perceived severity along with several other variables, hygiene awareness, quality, and interface on attitudes and shopping behavior in the community 5.0. The method used is quantitative analysis with Partial Least Square-Structural Equation Modeling. Using 112 samples collected through a questionnaire of the second semester of 2021 in Indonesia, this study found that perceived severity along with several other variables, hygiene awareness, quality, and interface effect the shopping attitudes and behavior in the community 5.0. © 2023, The Author(s), under exclusive license to Springer Nature Switzerland AG.

COVID-Washing in US Food and Beverage Marketing on Twitter: Content Analysis.

BACKGROUND: Food companies have increased digital and social media ad expenditures during the COVID-19 pandemic, capitalizing on the coinciding increase in social media use during the pandemic. The extent of pandemic-related social media advertising and marketing tactics have been previously reported. No studies, however, have evaluated how food and beverage companies used COVID-washing on social media posts in the United States or analyzed the nutritional content of advertised food and beverage products. This study was designed to address these gaps by evaluating how food and beverage companies capitalize on the COVID-19 pandemic to promote unhealthy foods and sugary beverages. OBJECTIVE: We aimed to document the types and frequencies of COVID-19-related themes in US food and beverage companies' Twitter posts during the first wave of the pandemic in the United States, and assess the nutritional quality of food and beverage products featured in these tweets. METHODS: Research assistants visited the Twitter accounts of the most-marketed food and beverage brands, and screen-captured all tweets posted between March 1 and May 31, 2020. Researchers documented the date of the tweet; the number of likes, views, comments, and "retweets"; and the type of food and beverage products. We coded tweets for the following 10 COVID-19 themes: (1) social distancing, staying home, or working remotely; (2) contactless delivery or pick-up; (3) handwashing or sanitizing; (4) masks; (5) safety or protection; (6) staying connected with others; (7) staying active; (8) frontline or essential workers; (9) monetary relief, donations, or unemployment; and (10) pandemic, unprecedented, or difficult times. Researchers calculated the nutrient profile index scores for featured foods and sorted beverages into categories based on sugar content. RESULTS: Our final sample included 874 COVID-19-themed tweets from 52 food and beverage brands. Social distancing themes appeared most frequently (n=367, 42%), followed by pandemic, unprecedented, or difficult times (n=246, 28.2%), and contactless delivery (n=237, 27.1%). The majority of tweets (n=682, 78%) promoted foods and beverages. Among those tweets featuring foods and beverages, 89.6% (n=611) promoted unhealthy products, whereas 17.2% (n=117) promoted healthy products. CONCLUSIONS: Our findings point to a concerning marketing tactic in which major food and beverage companies promote unhealthy foods and sugary beverages during the COVID-19 pandemic. Given that nutrition-related diseases such as obesity and diabetes are risk factors for COVID-19 morbidity and mortality, food and beverage companies should reduce the promotion of unhealthy products to help decrease the prevalence of health conditions that place people at higher risk for severe illness and death due to COVID-19.

Eating, drinking and travelling for fun. Backward to 'Tourism and Gastronomy' and forward to the Covidocene

Tourism and Gastronomy (T&G) was published in 2002. Even today, this book is an indispensable reference for researchers from different disciplinary perspectives who study how food and beverage are linked to leisure mobility. At that time, the contributors witnessed a major shift in consumer behaviour, which would soon turn the act of eating and drinking into a first-order driver of this sector of activity. The objective of the editors was to map the evolution of this new trend and predict the future of gastronomy and culinary heritage in tourism. This paper will revisit T&G to fully understand how, in only twenty years, what was before just a 'non-optional' part of the package became a prosperous niche, and later a primary component of recreational travels. The 'throw-back' approach adopted here will enable us to reflect on how the COVID-19 crisis impacts holidaymakers' choices, which could help in the design of more efficient recovery plans.

Food and beverage industry in a pandemic context

The pandemic has been a serious concern since its arrival in early 2020 around the globe. The aim of this research is to study the decay of the food and beverage industry, facing the pandemic of Covid-19. Throughout this research we have studied the classification of our sample, the fears and discomforts of our respondents regarding the new reality faced and the routine alteration of inquiries and by extension the impacted in the industry. In order to respond to these questions, we have based our investigation in the conception of a survey we have distributed and analysed a predictive model and clustering analysis. The findings drawn in this study were meaningful and lead us to the confirmation of the biggest fears and discomfort reasons when attending restaurants in a pandemic context but also the causes that make individuals reconsider their attendance in restaurant establishments. Copyright © 2022 Inderscience Enterprises Ltd.

Development of Smart Restaurant Application for Dine-In

The Coronavirus disease has dealt the Food and Beverage industry a great blow. Restaurants have to reduce their open hours and customers allowed to follow with the regulations, and it leaves them at a huge financial loss. We conduct this research to find the optimal possible way for restaurant to stay open and still have customer on this pandemic era. We propose that restaurant should make their reservation and booking system online as we have seen that online booking and ordering became popular lately. The purpose of this application is to reduce the contact needed between the customer and the staff to as little as possible, while also avoid creating waiting time for the customer. Our application is consisted of reservation system and ordering system. The reservation system enables customers to book a table online and check in via QR Code. The ordering system enables customers to pick a menu using their Smartphone and confirm their order, as well as paying it directly using electronic money. © 2021 IEEE.

COVID-19 Outbreak: A Paradigm Shift in Food and Beverage Industry with Context to Delhi-NCR

Almost all types of businesses are facing the challenge of global spread COVID-19 outbreak, but the food and beverage industry (including both offline and online meal chains) has been severely affected by this pandemic effect. This world-class issue has brought down the GDP and economic growth of the country. The pandemic issue has increased the restaurant’s expenses by creating pressure to expend more over the sanitation and hygiene factors. So, all these problems that the food and beverage industry are facing nowadays due to the corona pandemic inspired the researcher to work on this topic. The researcher has collected the data from particularly Delhi-NCR region by taking four constraints—consumer behavior, hygiene and safety measures, customer satisfaction. To test the hypothetical assumption of this descriptive study, the researcher has implied chi-square test, KMO test and Bartlett’s test, etc. The data analysis results showed that customer satisfaction is affected by all the variables used in this study and also identified that almost all of the customers considered hygiene as a vital variable out of all, which affects their dining choices and preferences. So, the rationale of this study can help the restaurants in adopting suitable safety measures to attract and satisfy their customers again. © 2022, The Author(s), under exclusive license to Springer Nature Singapore Pte Ltd.