Impact of a Banning Indoor Dining Policy on Restaurant Avoidance Behavior during the COVID-19 Outbreak

Abstract

The coronavirus disease 2019 (COVID-19) is spreading around the world, and Taiwan is no exception. Faced with the outbreak of the epidemic, the Taiwan government immediately ordered a policy banning indoor dining. The main purpose of the present research is to extend a Theory of Planned Behavior (TPB) theoretical framework to explore the public perception toward banning indoor dining policy on restaurant avoidance behavior during the COVID-19 outbreak. An online survey was administered in Taiwan during the COVID-19 pandemic from 25 May to 8 June 2021; a total of 326 responses were collected by a convenience sampling method, and partial least square (PLS) analysis was deployed to examine the hypothesized relationships. The results showed that perception toward banning indoor dining policy had independent significant associations with attitude, perceived behavioral control, and restaurant avoidance behavior. Moreover, attitude, perceived behavioral control, and subjective norm had independent significant associations with restaurant avoidance behavior. This study provides theoretical and practical insights into the psychological and behavioral processes involved in policy by the general public during the COVID-19 pandemic, thus helping policymakers to better understand public opinion and responses to policy issues.

Endings, freezing, and new beginnings: the return of customer comfort to Massachusetts restaurants following the pandemic

“…Through no fault of their own, restaurant owners witnessed revenues declining rapidly and noticed how once familiar customers developed a fear of indoor dining. Given the anxiety and concern of restaurant customers about their safety and health, customers now request different types of non-contact services, which are critical to controlling the spread of infection (Chen et al , 2021). Consumer fear of a product – or service – is not unique to the hospitality industry.…”

“…As a result, public fears of contracting COVID-19 in restaurants contributed to the decline of restaurant patrons. The spread of COVID-19 led to a sudden and temporary sharp drop in revenue for companies in many industries, the most severe being the hospitality industry (Chen et al , 2021).…”

“…To retain consumers in the endings phase, restaurants adapted and began to dispel COVID-19 transmission risks by incorporating increased distance between tables, moving seated dining outdoors, or only providing takeaway options (Sigala, 2020). People recognized the increased risk of infection when they dined out inside a restaurant, so they chose to cook at home, thus avoiding the decision-making behavior of going to the establishment (Chen et al , 2021). Although dining at home is not considered a creative solution, the increase in this activity during the pandemic demonstrates Bridges and Mitchel's (2000) transition theory that people must spend time in the neutral zone to determine a clear path forward new beginnings stage.…”

Changes in Food Security, Healthfulness, and Access During the Coronavirus Disease 2019 Pandemic: Results From a National United States Survey

“…COVID-19 disrupted the U.S. food environment in multiple ways. After March 2020, access to amounts and types of food, and food settings, shifted due to supply disruptions, lock-downs, business closures, lost wages and unemployment, and the avoidance of public contacts and spaces [ 1 , 2 , 3 , 4 , 5 ]. Many news and non-profit organizations reported increased demand at food pantries, food waste from farming outputs, and restaurant closures.…”

Food Neophobia, Familiarity with French Cuisine, Body Mass, and Restaurant Food Choices in a Sample of Polish Women

“…Depending on the reason for restaurant dining, the choice of restaurant [ 2 ], as well as meal [ 3 ], is determined by various factors. During the current global coronavirus disease 19 (COVID-19) pandemic [ 4 ], which has significantly influenced nutritional behaviors and altered the food preferences and food choice determinants [ 5 ] of individuals, the ban on indoor dining in restaurants greatly affected social life [ 6 ]. However, dining out was partially replaced by online food ordering from restaurants, which has also been linked with specific meal choice determinants [ 7 ].…”