Factors influencing customers’ dine out intention during COVID-19 reopening period: The moderating role of country-of-origin effect

Transcending the COVID-19 crisis: Business resilience and innovation of the restaurant industry in China

“… Luo and Xu (2021) proposed that online reviews were determined by four main attributes of restaurants including service, experience, food, and place. The positive image of country-of-origin may also enhance restaurant guests' trust and dine out intentions during COVID-19 ( Wei et al, 2021 ). Besides, the role of trust, loyalty and transparency may also affect guest decision making of whether or not to dine in a restaurant ( Yost & Cheng, 2021 ), Dedeoğlu and Boğan (2021) further indicated that two motivations (sociability and affect regulation) may affect upscale restaurant guests' visiting intention, and guests' trust in government and COVID-19 risk perception worked as moderators of the relationship between guest motivation and visit intention.…”

“…Three main research streams were identified in recent COVID-19 studies in the restaurant industry, the first of which is from the risk perception perspective. Several factors which may affect guests' risk perception ( Byrd et al, 2021 ) and patronage choices (Wang et al, 2021) were identified in the literature such as the image of country-of-origin ( Wei et al, 2021 ), restaurant service ( Luo & Xu, 2021 ), trust, loyalty, and transparency ( Yost & Cheng, 2021 ). The second is related to restaurant practitioners' practices and strategies, including delivery, service type, discount ( Kim et al, 2021 ), innovative activities, and new market channels ( Yang et al, 2021 ).…”

Sustainability in Hospitality Marketing during the COVID-19 Pandemic. Content Analysis of Consumer Empirical Research

“…The second identified subtheme deals with consumer perceptions of specific products/services during the pandemic and prevention measures implemented by hospitality companies. Some papers covering this subtheme examined how perceptions of social distancing and other prevention measures adopted in restaurants influenced customer preferences [41], attitudes [48], intentions [44,48], trust [44], and patronage choices [43]. For example, Taylor Jr. [41] found that customers preferred partitions between tables to mannequins being placed at tables.…”

“…They discovered more positive answers of powerless people to a restaurant with high built density and similar attitudes and revisit intentions of powerful people across the two density conditions [48]. Moreover, Wei et al [44] found that the perceived importance of preventive measures adopted by restaurants affected brand trust, although it failed to influence customers' intentions directly. Wang et al [43] studied social distancing and three different restaurant customers' patronage choices (eat-in vs. order takeaway vs. not patronize) and found that perceived safety, comfort, and popularity underlined the impact of safety measures on consumer patronage choices.…”

COVID-19 Pandemi Döneminde Toplu Beslenme Servisi Yapan Farklı Kurumların Menülerinin Değerlendirilmesi

“…Ayrıca, yüz yüze iletişim kurulduğunda koronavirüsün solunum damlacıkları yoluyla yayılabileceği düşünüldüğünde, TBS'de yemek yiyen tüketiciler için COVID-19 yönünden riskler oluşabilmektedir. Bu nedenle, maske takılması, yemekhanelerde doluluk oranının kapasitenin yarısına düşürülmesi, sosyal mesafenin sürdürülmesi, tüketiciler için el dezenfektanı bulundurulması, personelin izlenmesi ve denetlenmesi, tüm alanlarda yeterli havalandırmanın sağlanması gibi kurallara uyulması gerekmektedir (9,10).…”