Uncertainty risks and strategic reaction of restaurant firms amid COVID-19: Evidence from China

Kim, Jaewook; Kim, Jewoo; Wang, Yiqi

doi:10.1016/j.ijhm.2020.102752

Cited by 159 publications

(146 citation statements)

References 23 publications

(29 reference statements)

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“…Among the various mechanisms described in previous studies, brand and restaurant trust are major positive factors affecting consumers’ intentions ( Lacey et al, 2009 , Mitchell and McGoldrick, 1996 ). In China, it was observed that a branded restaurant had a large number of sales than non-branded restaurants during the pandemic of COVID-19 ( Kim et al, 2021 ).…”

Section: Literature Reviewmentioning

confidence: 99%

“…The number of seated restaurant dinners has been steadily increasing since the end of May, coming close to the levels observed at the beginning of 2020 ( Lock, 2020 ), demonstrating consumer interest in this service even during the pandemic. In recent studies, it was observed some positive aspects of the restaurant brand and consumers' perceived risk on his/her preferences for dining facilities in restaurants ( Kim, Kim, & Wang, 2021 ; Kim & Lee, 2020 ). However, it is still unknown which factors drive consumers to visit restaurants during the pandemic, favoring the restaurant industry's recovery.…”

Section: Introductionmentioning

confidence: 99%

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Should I stay, or should I go? Consumers' perceived risk and intention to visit restaurants during the COVID-19 pandemic in Brazil

Hakim

Zanetta

Cunha

2021

Food Research International

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Section: Literature Reviewmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Should I stay, or should I go? Consumers' perceived risk and intention to visit restaurants during the COVID-19 pandemic in Brazil

Hakim

Zanetta

Cunha

2021

Food Research International

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“…14 However, workers in these industries have particularly a strong need to use the contact tracing app because they are in contact with an unspecified number of people, such as in restaurants and bars, where customers eat and drink without masks. 15 An awareness campaign should be conducted for the retail and wholesale and food/beverage industries to promote the use of the contact tracing app. 16 We found that the contact tracing app was frequently used by civil servants and managers.…”

Section: Discussionmentioning

confidence: 99%

Industry and workplace characteristics associated with the use of a COVID-19 contact tracing app in Japan: a nation-wide employee survey

Ishimaru¹,

Ibayashi²,

Nagata

et al. 2021

Preprint

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Objectives: To combat coronavirus disease 2019 (COVID-19), many countries have used contact tracing apps, including Japan's voluntary-use contact-confirming application (COCOA). The current study aimed to identify industry and workplace characteristics associated with the use of this COVID-19 contact tracing app. Methods: This cross-sectional study of full-time workers used an online survey. Multiple logistic regression analysis was used to evaluate the associations of industry and workplace characteristics with contact tracing app use. Results: Of the 27,036 participants, 25.1% had downloaded the COCOA. Workers in the public service (adjusted odds ratio [aOR] = 1.29, 95% confidence interval [CI]: 1.14-1.45) and information technology (aOR = 1.38, 95% CI: 1.20-1.58) industries were more likely to use the app than were those in the manufacturing industry. In contrast, app usage was less common among workers in the retail and wholesale (aOR = 0.87, 95% CI: 0.76-0.99) and food/beverage (aOR = 0.81, 95% CI: 0.70-0.94) industries, but further adjustment for business size attenuated these associations. Workers at larger companies were more likely to use the app. Compared with permanent employees, the odds of using the app were higher for managers and civil servants but lower for those who were self-employed. Conclusions: One possible reason for the under-implementation of the contact tracing app in the retail and wholesale and food/beverage industries is small business size, as suggested by the fully adjusted model results. An awareness campaign should be conducted to promote the widespread use of the contact tracing app in these industries.

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“…Customers tended to avoid crowded places and visited restaurants only in small groups, in compliance with social distancing guidelines and COVID-19 prevention and control [11,12]. They preferred to order food delivery via mobile applications, and prioritized hygiene and the cleanliness of the products [13][14][15][16]. 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].…”

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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Uncertainty risks and strategic reaction of restaurant firms amid COVID-19: Evidence from China

Cited by 159 publications

References 23 publications

Should I stay, or should I go? Consumers' perceived risk and intention to visit restaurants during the COVID-19 pandemic in Brazil

Should I stay, or should I go? Consumers' perceived risk and intention to visit restaurants during the COVID-19 pandemic in Brazil

Industry and workplace characteristics associated with the use of a COVID-19 contact tracing app in Japan: a nation-wide employee survey

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

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