Restaurants and COVID-19: What are consumers’ risk perceptions about restaurant food and its packaging during the pandemic?

Byrd, Karen; Her, EunSol; Fan, Alei; Almanza, Barbara; Liu, Yiran; Leitch, Stephen

doi:10.1016/j.ijhm.2020.102821

Cited by 149 publications

(150 citation statements)

References 43 publications

(59 reference statements)

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“…Understanding the conscious and unconscious drivers or stimuli at the hospitality customers' decision-making process can boost and accelerate the recovery of the hospitality business and its resilience (Pappas & Glyptou, 2021). Byrd et al (2021) confirmed this as significant changes were reported in dining consumer behaviour due to COVID-19 pandemic. The theories of planned behaviour (TPB) and the protection motivation theory (PMT) highlighted the need to investigate people's preferences, attitudes, and behaviours during the health risk periods, especially in tourism and hospitality industries to develop successful practices (Westcott et al, 2017;Cheng, 2019;Wang et al, 2019;Ulker-Demirel and Ciftci, 2020).…”

Section: Literature Reviewsupporting

confidence: 73%

Restaurants Health Measures and Customers’ Dining Preferences during the COVID-19 Pandemic: Evidence from Egypt and Jordan

Elsayed

Khreis

Abuelhassan

2021

Journal of Association of Arab Universities for Tourism and Hos

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The influences of COVID-19 on dining activities varied from a country to country. The influences included a wide array of impacts, starting from the complete shutdown of restaurants dining-in to only adopt strict new norms to re-open. Researchers around the globe afforded trials to explore customers' post COVID-19 preferences. The theory of planned behaviour (TPB) pointed to existing differences between people, afforded a justification for this, and pointed to the necessity of differentiation between nations during pandemics and the lavish increase in health risks. This added importance to this research, as it investigated new geographical areas, and compared between two countries, i.e., Jordan and Egypt. These two countries were selected, as they were considered as examples for key tourism destinations in the middle east, they host two of the seven wonders of the world, and there was no evidence that previous research tried to bridge this gap of knowledge in this geographical area. The research aimed to investigate the influences of geographical boundaries on customers' dining preferences and its related health practices with an implication on Egypt & Jordan in the post COVID-19 world. This aim was achieved via answering research questions. Stratified and snowballing sampling technics were used to generate 411 valid online survey forms. Statistical tools were used to analyze the collected data. A list of recommendations was developed for restaurateurs to help in handling the customer's preferences in the post COVID-19 era. The research findings will help in understanding dining industry customers' priorities, perceptions, and intentions. It also will contribute in developing restauranteurs performance to attract customers, and to handle their fears at different geographical regions.

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Section: Literature Reviewsupporting

confidence: 73%

Restaurants Health Measures and Customers’ Dining Preferences during the COVID-19 Pandemic: Evidence from Egypt and Jordan

Elsayed

Khreis

Abuelhassan

2021

Journal of Association of Arab Universities for Tourism and Hos

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“…This can be linked to the high level of respondents that think food is a “possible route of virus contamination”. Byrd et al (2021) noted in their study that consumers were less concerned about contracting COVID-19 from food in general than restaurant food and its packaging, with consumer restaurant concern highest for food served in restaurants, and lowest for hot/cooked restaurant food followed by restaurant food from carrying out. Moreover, the risk perceptions of consumers varied with financial concern for food, gender, and being in a high-risk category of COVID-19.…”

Section: Discussionmentioning

confidence: 96%

Effect of the COVID-19 pandemic on food habits and perceptions: A study with Brazilians

Rodrigues

Filho

Oliveira

et al. 2021

Trends in Food Science & Technology

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Background Following the COVID-19 pandemic (caused by the SARS-CoV-2 coronavirus) at the beginning of 2020, containment measures have been taken by different countries around the globe. Citizens were forced to stay in quarantine, affecting their food consumption habits and food sector. These impacts have not yet been properly understood. Thus, it is important to describe the consequences of COVID-19 on food consumption habits globally, especially in the context of developing countries, such as Brazil. Scope and approach In this study, the Brazilian's food consumption habits and perceptions during the COVID-19 pandemic were assessed, highlighting the food consumption changes and selection of food products. Consumer perceptions about issues related to food safety and food marketing were also assessed. An online survey was performed and data were analyzed by descriptive analysis; independence and per cell chi-square test; and factor analysis. Key findings and conclusions Brazilians perceptions indicated that the COVID-19 pandemic context (assessed in May 2020) changed their food consumption and purchase. Respondents stated that they are eating and buying a greater amount of food, indicating a perception of a less healthy diet, mainly by women. On other hand, they are prioritizing homemade preparations and fresh food. Moreover, they reduced their shopping trips to markets and are starting to use delivery services and shopping platforms. Basic products of animal, vegetable, and bakery origin are being preferred during this period, in addition to economical packaging and products. Brazilians also indicated that they are more concerned with food safety and hygienic practices. However, at a time when global health is threatened, government agencies must create measures that ensure the food supply and consumer's awareness, in order to guarantee the country's food security during the current crisis.

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“…Consumer research performed in March 2020 in the United States showed that almost 90% of the consumers believed that food from grocery stores and homes was safer than food from restaurants [24]. Consumers could have interpreted restaurants' closure as a sign that restaurant foods were less safe than food in general [25].…”

Section: Self-service Buffet Restaurant and Covid-19mentioning

confidence: 99%

Self-Service Restaurants in SARS-CoV-2 Pandemic

et al. 2021

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During the SARS-CoV-2 pandemic, the self-service restaurant sector, as well as other types of food services, are facing an unprecedented crisis needing to adapt their service to avoid closing their doors. With varied and quick meals, the self-service buffet is one of the most important types of outside services. However, the type of service where the clients follow a line on the buffet and serve their meals has impaired traditional restaurant operation during the SARS-CoV-2 pandemic and, perhaps, after it. In this sense, this study presents an overview of the self-service buffet restaurant operational system in the context of the SARS-CoV-2 pandemic.

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Restaurants and COVID-19: What are consumers’ risk perceptions about restaurant food and its packaging during the pandemic?

Cited by 149 publications

References 43 publications

Restaurants Health Measures and Customers’ Dining Preferences during the COVID-19 Pandemic: Evidence from Egypt and Jordan

Restaurants Health Measures and Customers’ Dining Preferences during the COVID-19 Pandemic: Evidence from Egypt and Jordan

Effect of the COVID-19 pandemic on food habits and perceptions: A study with Brazilians

Self-Service Restaurants in SARS-CoV-2 Pandemic

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