Changes in dine-in restaurant selection during health crises: insights from COVID-19

Chen Y., Üzümcü T. P., Hsieh Y.

Journal of Foodservice Business Research, 2025 (Scopus) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Basım Tarihi: 2025
  • Doi Numarası: 10.1080/15378020.2025.2450126
  • Dergi Adı: Journal of Foodservice Business Research
  • Derginin Tarandığı İndeksler: Scopus, Academic Search Premier, IBZ Online, ABI/INFORM, Business Source Elite, Business Source Premier, CAB Abstracts, Environment Index, Food Science & Technology Abstracts, Hospitality & Tourism Complete, Hospitality & Tourism Index
  • Anahtar Kelimeler: COVID-19, protection motivation theory, protective measures, restaurant attributes, restaurant choice
  • Kocaeli Üniversitesi Adresli: Evet

Özet

The COVID-19 pandemic significantly reshaped consumers’ criteria for selecting restaurants. This study employed a mixed-method approach to examine these changes, emphasizing the increased importance of factors such as indoor air quality, crowding, table spacing, and outdoor seating in the post-pandemic era. Despite these shifts, core attributes like food quality, cleanliness, and food safety remained consistently crucial. Demographic differences in preferences were evident across gender, age, and household income groups. Protective measures, such as requiring proof of vaccination and installing plexiglass, were the least favored by consumers.