A Study on Dining-Out Trends Using Big Data: Focusing on Changes since COVID-19

Abstract

This study examined consumers’ emotions and needs related to dining-out experiences before and during the COVID-19 crisis. This study identifies words closely associated with the keyword “dining-out” based on big data gleaned from social media and investigates consumers’ perceptions of dining-out and related issues before and after COVID-19. The research findings can be summarized as follows: In 2019, frequently appearing dining-related words were dining-out, family, famous restaurant, recommend, and dinner. In 2020, they were dining-out, family, famous restaurant, and Corona. The analysis results for the dining-out sentimental network based on 2019 data revealed discourses revolving around delicious, nice, and easily. For the 2020 data, discourses revolved around struggling, and, cautious. The analysis of consumers’ dining-out demand network for 2019 data showed discourses centered around reservation, famous restaurant, meal, order, and coffee. However, for 2020 data, discourses were formed around delivery, price, order, take-out, and social distance. In short, with the outbreak of the pandemic, delivery, takeout, and social distance emerged as new search words. In addition, compared with before the COVID-19 pandemic, a weakening trend in positive emotions and an increasing trend in negative emotions were detected after the outbreak of the COVID-19 pandemic; specifically, fear was found to be the fear emotion.

Do memorable restaurant experiences affect eWOM? The moderating effect of consumers' behavioural engagement on social networking sites

“…(2014) also found that GPQ impacted consumers' positive emotions. As in the present study, Jung et al. (2021) also found that increasing GPQ reduces consumers' negative emotions.…”

“…Shahzadi et al (2018) and Marinkovic et al (2014) also found that GPQ impacted consumers' positive emotions. As in the present study, Jung et al (2021) also found that increasing GPQ reduces consumers' negative emotions. The GPQ, associated with positive emotions ( § 5 0.431) and negative emotions ( § 5 0.07), helped explain consumer memorable experiences (R 2 5 35.6%).…”

“…Based on Herzberg's two-factor theory, some aspects of consumer experiences generated only positive emotions, while others generated negative emotions. Therefore, it is necessary to include separate items in the surveys to measure positive and negative emotions (Jung et al. , 2021).…”

Big Data COVID-19 Systematic Literature Review: Pandemic Crisis

“…Big Data applications assisted in strengthening the resistance to the global financial crisis's consequence [95]. Big Data applications play an important role in handling such pandemic situations as predicting COVID-19 outbreaks and diagnosing COVID-19 cases and spreading patterns, as described below [76].…”

The Evaluation of Rural Outdoor Dining Environment from Consumer Perspective

“…Through the quantification of social media data, they found a method that can evaluate a service quality of the restaurant. Jung et al [ 36 ] studied the changes in satisfaction with dining out before and after the pandemic through the content of comments on social media data and concluded that the study of changes in consumer dining needs is an important way to help restaurant companies adapt to the development of social changes and promote sustainable management. Koufie et al [ 37 ] discuss what millennials look for in restaurant reviews and the importance of a restaurant’s online word-of-mouth among today’s millennial population, and also emphasize that social media should be incorporated into the restaurant’s marketing communication strategy in restaurant management.…”