Consumers' Perception towards Organic Products before and after the COVID-19 Pandemic: A Case Study in Bihor County, Romania.

Organic products have grown ever more popular in recent years due to increased concerns regarding one's health, the environment, and sustainability. The COVID-19 pandemic has only accelerated this growth, prompting producers to adapt to a rapidly growing market while maintaining the same standard of quality. We have conducted a questionnaire-based pilot study on 190 organic food consumers from Bihor county, Romania, in order to analyze the main factors influencing customers' beliefs regarding organic food consumption, as well as assess the extent to which their consumption frequency changed after the pandemic. A principal component analysis was performed, dividing the factors into two categories referring to intrinsic and extrinsic characteristics of the products, respectively. It was noticed that the most important cues were ranked the same by our 190 respondents, regardless of their socio-demographical background. At the same time, people who consumed organic products more frequently before the pandemic have either maintained or increased their consumption, while more indifferent consumers maintained or decreased the proportion of organic foods in their diet.

Food Consumption Patterns in Romania during the COVID-19 Pandemic.

Food consumption behavior during the COVID-19 pandemic has changed worldwide as a consequence of the restrictions imposed by law and/or due to the fear of contamination. Although some similarities are found among countries, there are still many particularities for each nation. The present study focused on Romanian consumers and their consumption behavior related to four main food categories: fruits and vegetables, meat and meat products, bread and bakery products, and milk and milk products. Frequency of buying, shopping habits, place of purchase, and concerns related to the place of purchasing food products during the COVID-19 pandemic were analyzed in comparison with the pre-COVID-19 period using descriptive statistics and inferential statistics regarding an online survey. Three types of behavior were identified as being related to the frequency of buying and to organizing a shopping list (less often, no change, more often). Two groups of consumers were identified as being related to the place of purchasing food: people with the same habits and people with new habits. Concerns related to the location of the stores and to the choice of buying directly from producers were also investigated using the ordered logistic regression. The empirical study revealed the new consumption patterns with a reflection on future trends.

Assessing the Importance of Health in Choosing a Restaurant: An Empirical Study from Romania.

In the context of a spectacular growth of the Romanian restaurant market, it has become a necessity for managers to analyze the decision-making process related to restaurant selection toward obtaining a competitive advantage, which can be achieved through better segmentation and adequate targeting. The main objectives involved the identification of the main factors that influence restaurant selection by evaluating the role that health concerns play in this process and identifying consumers' restaurant profiles. A survey was conducted using face-to-face interviews as the contact method, in order to identify the main factors considered important for consumers in the city of Cluj-Napoca in the decision-making process related to restaurant selection. Principal component analysis (PCA) was conducted to group the attributes. The non-hierarchical cluster analysis through the use of the k-means method was used to define different groups within the sample and identify common features. Results suggest that the analyzed restaurant market is dominated by three segments of consumers, of which the largest is represented by "health seekers": a group of young women with medium and low incomes. As such, the possibility of consuming healthy meals within a restaurant is the most important factor for them during the decision-making process for restaurant selection. The present study has important managerial implications. Restaurant managers should admit that this process represents the starting point in designing restaurant concepts, as this type of information is fundamental for management decisions. On the other hand, the study offers important information regarding consumer perception of food, which has recently changed significantly, especially in the segment of young consumers to whom health is very important.