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This research attempts to understand how individuals prevent themselves from exposure to COVID-19 when dining out at a restaurant and what situational factors shaping their COVID-19 preventive behavior (CPB) are. It collects 303 questionnaires responded by restaurant patrons in the United Arab Emirates. The resultant data reveals the ranks of the relative importance among the five CPBs proposed by this study that wearing a mask is considered the most critical CPB. In contrast, wearing gloves is the least desirable CPB. Concerning five health-risk factors under investigation, there is no difference in CPB between the vaccinated and non-vaccinated. People suffering from issues with their immune system show a significant inclination to stress social distancing compared to those without any immune issues. Those having an inflected family member are apt to wear gloves. Further, individuals bearing risk factors concerning chronic illness, an immune problem, and an infected family member are inclined to wash their hands and wear gloves. Lastly, this research finds six situational factors affecting an individual's CPB. © 2023 Thouraya Gherissi Labben, Joseph S. Chen and Hyangmi Kim.
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The role of restaurants, canteens, other forms of eatery and food service outlets are becoming very big part of most economies at different levels. However improvement in customer experience while making orders plays a very critical role in having a smooth and efficient menu ordering process. This article presents a novel hybrid approach that tackles the challenges associated with menu ordering especially in the post-covid era;both from software and hardware perspectives. First, a web-application - powered by ReactJS and GraphQL, which enables order request anywhere at any time was developed. In addition, is the implementation of hardware with mobility feature on trips to the restaurant using two Arduino microcontrollers (transmitter and receiver). The result allows the user to browse through a catalogue, check-in and out on a Thin-Film-Transistor (TFT) liquid-crystal display (LCD) and deliver a seamless experience to the customer. [ FROM AUTHOR] Copyright of Acta Marisiensis. Seria Technologica. is the property of Sciendo and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full . (Copyright applies to all s.)
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Leveraging the unexpected variation in the frequency of eating restaurant prepared food due to the COVID-19 pandemic, we seek to identify and estimate the causal relationship between the frequency of eating restaurant prepared food and people's BMI. We use first-differencing and instrumental variable approaches to correct for potential endogeneity bias due to both the time-invariant and time-varying unobserved factors. Our results show eating more restaurant prepared food has a positive and statistically significant effect on BMI, and in addition to other channels that have been identified in the literature, mood-boosting is another channel through which eating restaurant prepared food leads to weight gain. Heterogeneous effect analysis further shows that eating restaurant prepared food is more likely to have an impact on those people who lead a more stressful lifestyle before the pandemic.
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This study is dedicated to m-commerce and examines the key factors determining loyalty to online food delivery (OFD) services in Indonesia, Taiwan, and New Zealand, as these countries have faced varying degrees of pandemic severity. The data analysis using Partial Least Square Structural Equation Modeling (PLS-SEM) shows that the quality of both food and e-service, satisfaction, perceived value, and trust are significant predictors of loyalty in all countries. Food quality drives consumer loyalty, contentment, and perceived value in Indonesia and Taiwan, but e-service quality is the main determinant in New Zealand. These differences can be attributed to the status quo of the OFD service market in the three countries pre-Covid, cultural factors, the pandemic severity, and consumer access to other distribution channels. Best practice recommendations for marketing managers associated with OFD are presented.
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In this research, we analyzed the delivery service areas of restaurants, customer satisfaction, and restaurant sales of urban restaurants during the COVID-19 pandemic. We obtained the datasets on food ordering options and restaurant rankings based on Google Maps, Open Street Map, and widely known online food order applications in Iran. Based on this analysis we further modeled suitable areas for future extension of restaurants. We analyzed the online food order data of restaurants' sales and food delivery reports for 1050 restaurants in the city of Tabriz. We collected and analyzed data on the restaurant locations, the number of food orders for each restaurant, and the number of customers and their locations. Our results revealed that the spatial dimension of the newly emerging food delivery areas is of utmost importance for the success of restaurants. This indicates that an optimal location is not longer only dependent on factors like population density and competitors in the direct vicinity but on the services density even from more distant competitors. The results indicate that an optimized spatial distribution of the restaurants together with efficient quality in services can contribute to optimistic urban development. © 2023 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group.
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As the COVID-19 pandemic has severely affected the restaurant industry, the authors sought to test the effects of restaurant image on advocacy and willingness to pay premium prices. Data were collected using a questionnaire survey from a sample of 517 restaurant consumers and analyzed using a covariance-based structural equation model to test the hypotheses. Results identified the significant influence of social media marketing and promotion of COVID 19 protocols on restaurant image. Status consumption moderated the effects of willingness to pay arising from a positive restaurant image. The Attitude, Behavior, Context (ABC) theory provided theoretical support. © 2023 American Association of Family and Consumer Sciences.
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Restaurant research has received significant attention globally. This article aims to examine the evolution and the knowledge structure of restaurant research over the past decades. We also investigate the restaurant research hotspots and knowledge diffusion paths based on 1489 articles extracted from the Web of Science database. Furthermore, we conduct a keyword co-occurrence network analysis and four different types of main path analyses to scrutinize the historical formation of the restaurant research. Results revealed that restaurant research mainly focused on five research themes: consumer behavior, consumer satisfaction, social media, green restaurants, and authenticity. While consumer behavior has been the mainstream topic, the focus of this line of research has recently shifted from traditional to luxury and ethnic restaurants. Furthermore, our analysis has detected several recent changes in response to the COVID-19 pandemic. By examining the knowledge structure of restaurant research, we reveal its knowledge diffusion paths and provide avenues for future research in this vast and interdisciplinary research field.
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INTRODUCTION AND OBJECTIVE: In New York State, March 16, 2020 marked the end of any in-restaurant dining due to the COVID- 19 pandemic. The general population was forced to do more cooking at home and less dining out. Dietary modifications like this are considered first line therapy for calcium stone formers due to an effort to reduce dietary sodium intake which is known to affect lithogenic risk factors including hypernatriuria and hypercalciuria. This study aims to see if dietary changes made during the pandemic changed the risk of stone disease as evidenced in 24-hour urine studies and if these changes ceased after the end of widespread shutdowns. METHOD(S): All patients with nephrolithiasis seen for an outpatient visit from April 1, 2020-December 31, 2020 were queried and included if they had a 24-hour urine study pre-COVID (before March 16, 2020) and during-COVID (March 16, 2020-December 31, 2020);a post- COVID study was included if available (January 1, 2021- October 31, 2022). Values were compared using paired, 2-tailed t-tests. RESULT(S): 93 patients (54 males, 39 females, mean age 60.1) were studied pre-COVID, during-COVID, and post-COVID time periods with 24-hour urine studies. Stone analysis revealed calcium oxalate (61%), calcium phosphate (15%), uric acid (15%), other (9%). The 24-hour urine revealed a significant reduction in urinary sodium (uNa) and urinary calcium (uCa) in these patients. uNa levels decreased from 166.15+/-7.5 mEq/L pre-COVID to 149.09+/-7.6 mEq/L during- COVID (p=0.015) and maintained improved at 138.55+/-6.83 mEq/L post-COVID era (p=0.0035). uCa levels decreased from 214.18+/-13.05 mEq/L pre-COVID to 191.48+/-13.03 mEq/L during- COVID levels (p=0.010) and remained improved at 185.33+/-12.61 mEq/L post-COVID (p=0.012). There were no significant differences in 24-hour urine total volume, magnesium, or citrate levels. CONCLUSION(S): During the COVID-19 lockdown, dietary choices limited to home cooked meals allowed patients to better identify their food choices. This study demonstrates that known urinary risk factors for lithogenesis, such as urinary sodium and calcium, improved during the lockdown and these improvements were maintained even after restrictions in restaurants were lifted. Moving forward, it will be imperative to monitor patient's 24-hour urine to ensure these dietary modifications are continued in the postpandemic era and to see if these improved urinary parameters will impact stone formation in these patients.
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PurposeThis study aims to investigate the impact of the innovative ritual-based redesign of a routine in the challenging context of the dining-out sector, characterized by low employee commitment and high turnover.Design/methodology/approachThis study adopts a mixed methods experimental design. This study focuses on a field experiment in a real restaurant centered on the restaurant's welcome entrée routine. The routine is first observed as it happens, after which it is redesigned as a ritual.FindingsThe ritual-based redesign of the routine enhances employee sharing of the purpose of the routine and reduces the variability of the execution time of the routine, which increases group cohesion among the restaurant staff. Besides the positive impact on the routine's participants, the ritual-based redesign has a beneficial effect on the performance of the routine by increasing the enjoyment of the end-consumers at the restaurant.Research limitations/implicationsThe ritual-based redesign of routines is a powerful managerial tool that bonds workers into a solidary community characterized by strong and shared values. This allows guidance of the behavior of new and existing employees in a more efficient and less time-consuming way.Originality/valueRituals have been traditionally analyzed from the customer perspective as marketing tools. This research investigates the employees' perspective, leveraging ritual-based redesign as a managerial tool for increasing cohesion among workers.
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The research aimed to explore preferences regarding the selection of collective consumption, with attention being given to the following three research constructs: the attractiveness of collective consumption, economic determinants for using the offer of food services, as well as social and cultural determinants for consumer behaviours on the food services market. The research was conducted through a direct channel, using a questionnaire prepared to this end. The research process, during which primary data was gathered, comprised the following three stages: qualitative research, quantitative pilot research and proper quantitative research. The proper quantitative research covered a representative random sample of 2,102 Poles aged above 18. The article presents the results of research carried out to examine preferences regarding the use of food services provided by restaurants and attempts to categorise consumers of food services into segments. Empirical material was gathered and analysed to identify five consumer segments. The data obtained not only supplements existing research by providing up-to-date pandemic-related information on changing preferences on the food services market and gives restaurant owners (restaurateurs) guidance on designing food product architecture for individual consumer segments, but also provides a starting point for research hypotheses that can be formulated in future scientific research.
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Introduction Acute exacerbation of COPD (AECOPD) is a significant event in COPD associated with worse outcome and progressive lung disease. Infectious agents are thought to play an important role in causing AECOPD. Prevention of an exacerbation is an important therapeutic aim in COPD. Methods In order to gain insight into the relationship of ambulatory and hospitalized AECOPD cases we requested anonymized data from the largest local health care insurance including 4.5 Mio insurants of saxony and saxony-anhalt. Between 2016-2021 there were 516.591 ambulatory (466.841) and hospitalized (49.750) patients with an AECOPD (including J44.0 or J44.1;ICD-10). From 2016 to 2019 an average of 81.628 ambulatory and 9.378 hospitalized ECOPD cases per year were documented. Results AECOPD diagnoses in ambulatory care were decreased by 9,7 % (73.702) in 2020 and 18,4 % (66.629) in 2021. AECOPD cases in hospitals were reduced by 27,6 % in 2020 (6.791) and 41,9 % (5.447) in 2021. The percental diagnosis per insurant dropped from a mean of 0,28 % (2016 to 2019) to 0,18 % in 2020 and 0,12 % in 2021. During previous years there was a seasonal peak within the first quarter of the year, more pronounced during the influenza pandemic 2018. In 2021 this seasonal peak was not detectable (*Figure 1). The reduction in hospitalized AECOPD was more significant than that seen in practicing doctor sector. Discussion To our knowledge here we provide the biggest data set regarding information about decline of AECOPD in ambulatory care and hospital. Clearly the observed fall in case numbers of in and out patient AECOPD cases is related to preventive COVID-19 measures such as wearing masks, social isolation, improved hand hygiene, keeping distances, closure of public spaces and restaurants, testing and possibly also due to vaccination strategies. All together, these preventive measures showed effective in eliminating the usual seasonal peak.
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During the Covid-19, more and more consumers complete transactions on mobile devices and enjoy their orders at home. However, it is unknown whether mobile payment will become normal when they return to restaurants. Results show that the perceived inconvenience of cash, the perceived convenience of mobile payment and deal proneness facilitate the intention of consumers to switch to mobile payments. The perceived security and privacy, perceived health risk, consumer innovativeness, and social influence have a direct bearing on consumer intent to switch to mobile payment and moderate switching intention. This study also provides theoretical and managerial implications. © 2023 The Author(s). Published with license by Taylor & Francis Group, LLC.
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This study is an evaluative study on strategic perspectives on brand delight and its impact on Indian fast-food Industry amidst Covid19. The global crisis and turmoil have crippled and transformed the entire operations of the globe. The Indian fast-food industry has been closed for almost six months. There is a need for revamping and restarting this industry for economic and social contributions.As social distancing, wearing masks and following the government norms has become the order of the day, this has also led to change in consumer's perceptions and attitudes. The study by nature evaluates strategic perspectives which could lead to brand delight in Indian fast food industry. This would also ensure brand retention in these challenging times. As there has been very little empirical investigations which have been attempted in this industry during these tough times in India, this study addresses the research gaps and also provides practical inputs for Indian fast-food industry on consumer perception towards brand delight and retention, which is the need of the hour. This is an empirical and quantitative study which attempts to provide strategic perspectives for Indian fast-food industry by collecting primary data through Questionnaire. The primary data for the study has been collected with 64 fast food consumers from Delhi, Mumbai, Ahmedabad, Amritsar and Calcutta. Stratified random sampling has been used in this study. The collected data has been analysed using SPSS tools as correlation, Wilcoxon signed rank test and Friedman two-way non-parametric Anova test has been conducted in this study. In this study it is found that brand communication can be made very effective using Digital display & advertisements &SEO Tools getting next Social media like FB getting least ranking which is very surprising. In this study it is also found that image of the product and awareness, popularity of fast-food leads to more purchase of fast-food products. It is found from this study that there is a positive correlation between the factors of satisfaction with fast food products and engagement and expectation of more products in fast food industry. It was also found that majority of the respondents love Indian dishes and Indian restaurants, Dominos, Pizza hut, McDonald are their favourite choices and also, they expecting to have more spicy and vegetarian varieties in fast food industry. The factors for customer retention have been provided in this study which includes Pleasing environment and good food are my preferences for happiness and satisfaction, Variety of dishes and menu has attracted customers to this food and customers are happy with the experience and would come again, & Communication of staff is very essential which makes consumers happy and satisfied. From these findings it is concluded that Indian fast-food industry must have these strategic perspectives for brand delight and customer retention.Copyright © 2020 Ubiquity Press. All rights reserved.
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The interactions between restaurant operators, policy makers and other stakeholders during COVID-19 were examined to identify the actions that contributed the most to the restaurant industry's efforts to ensure continuity and build resilience. Thematic analysis of media articles and in-depth interviews with restaurant operators were used to analyze the restaurant industry's response to the crisis in real time. Findings showed that customer loyalty and supplier goodwill played a crucial role in building resilience. Government subsidies preserved a critical aspect of customer loyalty, namely interpersonal relationships between guests and frontline service staff. The technology sector provided education and services at reduced or no cost, effectively speeding up the digitalization of the industry. [ FROM AUTHOR] Copyright of Journal of Quality Assurance in Hospitality & Tourism is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full . (Copyright applies to all s.)
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Background: COVID-19 has harmed restaurants, but customer preferences remain unknown. This study aims to determine the needs, barriers, interests, and food choice changes in restaurants and customers before and during the COVID-19 pandemic in Tarragona Province (Spain). Methods: An observational cross-sectional study conducted in spring 2021 collected Mediterranean offerings, food safety, and hygiene information about the pandemic through online surveys and focus group interviews with restaurateurs and customers about the changes in their needs and new barriers. Results: Fifty-one restaurateurs (44 survey, 7 focus group) and 138 customers (132 survey, 6 focus group) were included. In relation to the economic, emotional, and uncertainty restaurateurs' barriers detected, they implemented measures to tackle it: buy less and more often, reduce restaurant staff and reduce the restaurants offer, among others. Some customers reported changes in their restaurant orders, specifically increasing their takeaway orders. The Mediterranean diet offer (AMed criteria) remained without noticeable changes in any of the criteria. After lockdown, compared to before lockdown, restaurateurs increased their takeaway offerings by 34.1% (p < 0.001) and their use of digital menus by 27.3% (p < 0.001) because of customer demand. The use of local products in the menus remained high. The cleaning and disinfection tasks increased by 21.1% (p = 0.022), and the use of hydroalcoholic solutions increased by 13.7% (p = 0.031). Conclusion: In restaurants, the first COVID-19 lockdown increased takeaway orders, sanitation, and digital communication. This study provides valuable information for adapting gastronomic offerings during challenging situations.
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COVID-19 , Restaurants , Humans , Cross-Sectional Studies , Spain/epidemiology , Pandemics , COVID-19/epidemiology , COVID-19/prevention & control , Communicable Disease ControlABSTRACT
The COVID-19 outbreak has had a negative impact on the restaurant industry and led to major sales and job losses. As it continues to threaten customers' health, it is expected to greatly influence their attitudes and behavior. Therefore, the current study aims to investigate the effects of threat and coping appraisals on consumers' co-creation behaviors during the COVID-19 pandemic. Grounded in protection motivation theory and co-creation theory, the moderating effect of generational cohorts is also investigated vis-a-vis the relationships between protection motivation appraisals and co-creation behaviors in the restaurant industry. Individuals between 18 and 55 years of age completed survey regarding their dine-in experience during the COVID-19 pandemic. The study indicates that customers' perceived severity, self-efficacy, and response efficacy are significant predictors of customers' co-creation behaviors during the COVID-19 pandemic. The study provides important theoretical and practical implications for the field. (PsycInfo Database Record (c) 2022 APA, all rights reserved)
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We propose a novel approach for modeling capture-recapture (CR) data on open populations that exhibit temporary emigration, while also accounting for individual heterogeneity to allow for differences in visit patterns and capture probabilities between individuals. Our modeling approach combines changepoint processes—fitted using an adaptive approach—for inferring individual visits, with Bayesian mixture modeling—fitted using a nonparametric approach—for identifying clusters of individuals with similar visit patterns or capture probabilities. The proposed method is extremely flexible as it can be applied to any CR dataset and is not reliant upon specialized sampling schemes, such as Pollock's robust design. We fit the new model to motivating data on salmon anglers collected annually at the Gaula river in Norway. Our results when analyzing data from the 2017, 2018, and 2019 seasons reveal two clusters of anglers—consistent across years—with substantially different visit patterns. Most anglers are allocated to the "occasional visitors” cluster, making infrequent and shorter visits with mean total length of stay at the river of around seven days, whereas there also exists a small cluster of "super visitors,” with regular and longer visits, with mean total length of stay of around 30 days in a season. Our estimate of the probability of catching salmon whilst at the river is more than three times higher than that obtained when using a model that does not account for temporary emigration, giving us a better understanding of the impact of fishing at the river. Finally, we discuss the effect of the COVID-19 pandemic on the angling population by modeling data from the 2020 season. Supplementary materials for this article are available online.
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The COVID-19 pandemic has caused the population to change their consumption behavior and habits to a green living style to protect the environment. The aim of this study was to explore the theory of planned behavior (TPB) model to identify the effect of green practices on willingness to consume through customers' emotional attachment, attitudes, and satisfaction towards eco-friendly restaurants. We used a quantitative method with a self-administrated questionnaire and convenience sampling at eco-friendly restaurants in Ho Chi Minh City, Vietnam. Using a partial least square (PLS) structural equation model (SEM), we analyzed 1095 samples. The results of this study reveal that green practices significantly and positively affect customers' emotional attachment, satisfaction, and attitudes, but eco-friendliness did not have an effect on customers' emotional attachment. Moreover, the customers' satisfaction, attitudes, and emotional attachment were shown to significantly and positively affect their willingness to consume, as well as to pay 5 percent more for green products. Additionally, a mediating effect of emotional attachment, satisfaction, and attitudes was proven. The government needs to prioritize policies and programs to support these restaurants in order to apply sustainable business models and to build a green marketing strategy involving restaurants to protect environmental sustainability. © 2023 by the authors.
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This study aims to present and discuss the different COVID-19 policies and recommendations for food service reopening. We aimed to understand each plan's profile, showing the most prominent concerns and summarizing the strategies. This study was carried out using an integrative review strategy of documents written in English, Spanish, Portuguese, Italian, French, and German. We found 17 guides, 15 from the countries' health departments and institutions. The findings suggested four main categories reflecting the main concerns about safety regarding the resumption of food services during the pandemic: 1. Physical distancing;2. evironmental aspects and safety;3. personal hygiene and occupational health;and 4. educational and legal measures. Because COVID-19 is a new disease, the measures were designed and adapted to a scenario full of uncertainties and improved information for each discovery. All the categories are grounded on recent or late biomedical literature. Some minor recommendations are based on the precautionary principle. The practical and policy implications are discussed. Health agencies in countries that do not yet have their regulations or guidelines for operating food services can use the categories described here as a basis for suggestions.