Independent restaurant operator perspectives in the wake of the COVID-19 pandemic

Brizek, Michael G.; Frash, Robert E.; McLeod, Brumby; Patience, Melinda

doi:10.1016/j.ijhm.2020.102766

Cited by 80 publications

(73 citation statements)

References 11 publications

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“…Furthermore, restaurateurs could work with governmental health agencies to provide, for example, an official certificate of health and food safety. These certificates could further boost consumer confidence (Brizek et al., 2020). The results of this paper can be important to share and outline our recommendations to guide future training.…”

Section: Discussionmentioning

confidence: 99%

A quasi‐experimental study on the effect of health and food safety training intervention on restaurant food handlers during the COVID‐19 pandemic

Nasrabadi

Salmani

Esfarjani

2021

Food Science & Nutrition

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The restaurant business has turned into a dynamic and ever‐growing industry. So, food safety must be a priority for these establishments, especially during the COVID‐19 pandemic. The aim of this study was to determine the effect of training intervention on the health and food safety knowledge, attitude, and self‐reported practice (KAP) of restaurant food handlers during the COVID‐19 pandemic. This quasi‐experimental study was conducted on 159 restaurant food handlers in Tehran, Iran. The training intervention was developed based on the latest global guidelines. The KAP of the subjects was measured before and after the training. Fisher's exact test, paired t test, and repeated measures ANOVA were used for statistical analysis. Data analysis was done using the IBM_SPSS software. The total knowledge scores of participants were low (17.6%), moderate (35.2%), and good (47.2%) before training, which were changed to 5% (low), 23.9% (moderate), and 71.1% (good) after training. The total pretraining attitude scores were 0.6, 77.4, 18.2, and 3.8% that were changed to 0% (strongly negative), 49.1% (negative), 33.3% (positive), and 17.6% (strongly positive), respectively. Also, the self‐reported practice scores of the participants before training were 1.3, 56, and 42.7 that were changed to 0% (weak), 26.4% (acceptable), and 73.6% (desirable) after the intervention, respectively. Paired t test results showed a statistically significant increase in all scores. The interaction of training with age and education was statistically significant in increasing the knowledge and attitude scores of the participants by the repeated measures ANOVA. Improving the KAP of food handlers by health and food safety training can improve the status of restaurants and minimize the outbreak of pandemic diseases, including COVID‐19, which is an effective step in community health. Thus, it is an urgent need for policymakers to design an online system of continuous food safety training for food handlers.

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Section: Discussionmentioning

confidence: 99%

A quasi‐experimental study on the effect of health and food safety training intervention on restaurant food handlers during the COVID‐19 pandemic

Nasrabadi

Salmani

Esfarjani

2021

Food Science & Nutrition

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“…The number of patients with COVID-19 and death rates have been increasing because of the COVID-19 variants that have been found in several countries. Even though vaccines for COVID-19 were introduced in November 2020, the spread of COVID- 19 has not yet ended. In South Korea, the Central Disaster Management Headquarters (CDMH) [11] recorded 96380 confirmed COVID-19 cases and 1678 related deaths as of 17 March 2021.…”

Section: The Covid-19 Outbreak and Changes Of Policies In Hospitality And Tourismmentioning

confidence: 99%

“…Therefore, restaurant managers adapted and developed new service protocols and procedures and ensure compliance with the policies and regulations, such as hand washing, social distancing, controlling the number of people at a table, and wearing personal protective equipment (PPE) [11]. Studies on the risk perceptions of food, packaging and food safety at restaurants provide guidance for restaurant operators who are required to respond immediately to the pandemic situation [16][17][18][19].…”

Section: Introductionmentioning

confidence: 99%

Employee Service Quality at Uzbekistani Halal Restaurants Amid the COVID-19 Pandemic

Shokhsanam

Ahn

2021

Sustainability

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In this study, we examined the employee service dimensions which are associated with satisfaction and customers’ intention to revisit among Uzbekistani customers who visit halal restaurants in Korea. We also investigated the situational factor of the pandemic outbreak and the moderating role of the restaurant locations. A total of 264 respondents participated. The results revealed that behavior quality and appearance were important employee service quality dimensions for halal restaurants. However, interaction quality and expertise quality were not associated with satisfaction. The results may indicate that consumers did not prefer human interactions at the restaurants because of the risk of Coronavirus disease (COVID-19). The results affirmed that customers who positively evaluated their restaurant experience showed a higher intention to visit again. Finally, the findings showed a moderating effect of the location (the capital city vs. others). The customers visiting restaurants in the capital city were likely to be satisfied with employees wearing masks and wearing clean uniforms. These findings could enrich the literature on the multidimensional aspects of service encounters at Uzbekistani halal restaurants considering the tangible and intangible service qualities of employees during COVID-19.

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“…Therefore, many restaurants need to maximize the use of space and seating to enhance their profits, because social distance becomes norm nowadays, restaurants must explore to renovate their dining area and promote social distance. The dining area design should also consider customers' needs by looking for safety and comfortable area (Brizek, Frash, McLeod & Patience, 2020). For example, restaurants can use a solo dining style by eating alone in a special space to minimize social interaction and enjoy their meal happily (Choi, Yang, & Tabari, 2020).…”

Section: Introductionmentioning

confidence: 99%

A Case Study on Domino’s Business Survival Strategy During the Covid-19 Pandemic

Kumar¹,

Singh²,

Shan³

et al. 2021

IJTHAP

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COVID-19 pandemic has spread around the world and affected the development of economic countries. Some countries and states are under hotspot areas. During the lockdown period, many organizations were forced to close their businesses, causing economic recession. In addition, many companies have seen a sharp decline in their sales and affecting their profits. Due to the COVID-19 pandemic, many restaurants have started their service with takeaway or delivery, however they still unable to sustain their business, especially the small and medium-sized enterprises (MSMEs). This study aims to study the strategies used by Domino’s in sustaining their business during the COVID-19 pandemic. Quantitative method was used in this study and the data were collected within 2 weeks through the online distribution by using Google Form. The results showed the strategies used by Domino’s company for business survival during the COVID-19 pandemic are promotions and provided quality foods and there is a significant relationship between promotions and the preference for Domino’s Pizza.

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Independent restaurant operator perspectives in the wake of the COVID-19 pandemic

Cited by 80 publications

References 11 publications

A quasi‐experimental study on the effect of health and food safety training intervention on restaurant food handlers during the COVID‐19 pandemic

A quasi‐experimental study on the effect of health and food safety training intervention on restaurant food handlers during the COVID‐19 pandemic

Employee Service Quality at Uzbekistani Halal Restaurants Amid the COVID-19 Pandemic

A Case Study on Domino’s Business Survival Strategy During the Covid-19 Pandemic

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