COVID-19 and restaurant demand: early effects of the pandemic and stay-at-home orders

Yang, Yang; Liu, Hongbo; Chen, Xiang

doi:10.1108/ijchm-06-2020-0504

Cited by 167 publications

(141 citation statements)

References 59 publications

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“…Meanwhile, other studies have focused on NPIs, including Yang et al [9], whose investigation of the restaurant industry con rmed that stay-at-home orders led to lower demand; here, voucher programs were suggested as appropriate relief strategies. These businesses should also develop contingency plans in which transactions are targeted at takeout and delivery services, thereby minimising the need for human contact.…”

Section: Introductionmentioning

confidence: 93%

Superiority of Mild Interventions Against COVID-19 on Public Health and Economic Measures

Niwa

Hara

Matsuo³

et al. 2021

Preprint

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During the global spread of COVID-19, Japan has been among the top countries to maintain a relatively low number of infections, despite implementing limited institutional interventions. Using a Tokyo Metropolitan dataset, this study investigated how these limited intervention policies have affected public health and economic conditions in the COVID-19 context. A causal loop analysis suggested that there were risks to prematurely terminating such interventions. On the basis of this result and subsequent quantitative modelling, we found that the short-term effectiveness of a short-term pre-emptive stay-at-home request caused a resurgence in the number of positive cases, whereas an additional request provided a limited negative add-on effect for economic measures (e.g. the number of electronic word-of-mouth (eWOM) communications and restaurant visits). These findings suggest the superiority of a mild and continuous intervention as a long-term countermeasure under epidemic pressures when compared to strong intermittent interventions.

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Section: Introductionmentioning

confidence: 93%

Superiority of Mild Interventions Against COVID-19 on Public Health and Economic Measures

Niwa

Hara

Matsuo³

et al. 2021

Preprint

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“…The virus has a high tendency of getting transmitted among the human population (Bai et al, 2020; Gautam & Trivedi, 2020; Liu et al, 2020). The outbreak has shaken the world in an unprecedented way (Yang, Liu, & Chen, 2020).…”

Section: Literature Reviewmentioning

confidence: 99%

“…Most research has been on food handlers and food safety (Murphy, DiPietro, Kock, & Lee, 2011). The foodservice industry is vulnerable to health crises such as pandemics as there is a lot of human interaction and gatherings (Yang et al, 2020).…”

Section: Literature Reviewmentioning

confidence: 99%

Repercussions of COVID‐19 on small restaurant entrepreneurs: The Indian context

Vig

Agarwal

2021

Strategic Change

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In the pre‐COVID period, the restaurant industry had significantly grown in India in the past decade due to rapid urbanization and modernization. In the post‐COVID period, the small restaurant entrepreneurs are fighting for their survival due to the lack of funds, a shift in the consumers' behaviour and perception, and negative cash flows. It has led to the closure of restaurants, loss of employment, and adversely affected the allied industries. The small restaurant entrepreneurs are exploring some new opportunities amid the crisis and adopting innovative approaches, technological and digital interventions to meet the consumers' need for a contact‐less dining experience. However, a joint effort on the part of entrepreneurs and government bodies will facilitate and fuel the restaurant industry's growth again.

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“…As reported by Yang et al (2020), the organizations mobilized their employees totally or partially according to an alternative for remote interaction with customers. They soon adjusted to the use of digital platforms.…”

Section: Changes In Marketing and Communication Trendsmentioning

confidence: 99%

Resilience Meets Sustainable and Spiritual Background Into an Initial Review for the New Normal After the COVID-19 Pandemic

et al. 2021

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Objective: This work aims to generate an initial basis for a discussion of the strategic structuring of values that impact the perspective of planning at its different levels within the scope of organizational human relations. The value highlighted in this article is an intersection between organizational resilience and spirituality at work, through which production systems can maintain internal quality even after conforming to external pressures from the environment and moving toward sustainability.Design/Methodology/Approach: The methodology applied in this research consists of consulting and organizing a previous knowledge base of a research and development group in technology and sustainability. This knowledge base is based on research, articles, and books on sustainability and corporate responsibility. Then, this more sedimented knowledge base finds the most recent construction of the concept of spirituality in the workplace for the topic of interest from a triangulation of the concept of resilience, corporate sustainability, and spirituality at work.Results: The main findings of this research, if in the reflections on the impact of attribute resilience in the development and maintenance of productive systems. The main issue observed is the correspondence of the identity of the human being with identity, enabling the production of a predictable planning environment in the aspects of motivation and engagement to overcome moments of crisis.Originality/Value: The originality of the article involves the construction of an abstract approach system to understand an attribute that, according to the literature, can be developed and articulated to achieve a perennial organizational performance in society.

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COVID-19 and restaurant demand: early effects of the pandemic and stay-at-home orders

Cited by 167 publications

References 59 publications

Superiority of Mild Interventions Against COVID-19 on Public Health and Economic Measures

Superiority of Mild Interventions Against COVID-19 on Public Health and Economic Measures

Repercussions of COVID‐19 on small restaurant entrepreneurs: The Indian context

Resilience Meets Sustainable and Spiritual Background Into an Initial Review for the New Normal After the COVID-19 Pandemic

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