Use of Food Services by Consumers in the SARS-CoV-2 Pandemic. How the Eating Habits of Consumers Changed in View of the New Disease Risk Factors?

Abstract

The SARS-CoV-2 pandemic in 2020–2021 changed the eating habits of people around the world. The aim of this study is to understand the effects of COVID-19 on changing consumers’ eating habits, including their concerns about food service nutrition in case of new disease risk factors. The survey conducted using the computer-assisted web-based interviewing method on a group of 1021 adult respondents in Poland. We collected information about consumer choices and habits related to use of food services during the pandemic. This research found that COVID-19 had an impact on consumers’ use of food services, both on-site and take-away. Using cluster analysis, we identified five main groups of food service consumers. It was found that almost half of the respondent group did not change their diet during the pandemic, 20% of respondents changed their diet to a positive one, and 20% to a diet that was negative. For respondents the most important forms of protection against COVID-19 in catering establishments were hand disinfection (70.3%), table disinfection (70.4%), wearing of masks and visors by staff (68.2%), and the possibility of cashless payments (64.6%). Based on cluster analysis (eight consumer clusters), we stated that majority of respondents did not see any threats to using catering service during the pandemic. Only a small group (8.1%) of respondents were afraid of the possibility of getting sick with COVID-19. This study presented the effects of COVID-19 on consumer eating behavior in catering and their concerns with food services uses. Discovering consumer concerns can reduce risk, increase food safety and improve eating habits.

Behavior of Polish Consumers in Relation to Meals Ordered in Food Service Establishments in the Context of Plate Waste

“…It was found that respondents from cluster A (professionally active, mainly women), cluster B (professionally active, particularly men up to 44 years old), and cluster C (educated men, mostly over 44 years old with other sources of income) more often used the services of restaurants, bars, and small food service outlets than respondents from cluster D (uneducated older respondents with other sources of income). Czarniecka-Skubina et al [38] found that use varied based on education level. People with primary and vocational education chose fast food establishments significantly more often.…”

“…In the report "HoReCa market in Poland in 2019," 45% of respondents declared eating out in 2018 much more often than the previous year, and 42% noted no change in this regard [37]. In another study carried out in Poland during the SARS-CoV-2 pandemic [38], the majority of respondents (95%) indicated that before the pandemic, they usually used food services once a month, once every 2-3 months, or rarely. It should be noted that although the survey included 1021 adult respondents, the sample was not representative of Poland, and the survey was conducted online.…”

A Study on the Factors Affecting Customer Satisfaction with Institutional Foodservice during COVID-19

“…Thus, due to COVID-19, layout, table settings, cleanliness [ 42 ]; plexiglass partitions, hand disinfection, staff wearing disposable gloves, staff wearing protective masks or visors, disinfection of tables, cashless payment availability, disinfection of payment terminals [ 43 ]; restaurant dining environment, communication, hygiene, contactless features [ 44 ]; catering safety management, employee hygiene management, catering service, food quality, environmental atmosphere, and corporate social responsibility [ 45 ] have appeared as factors influencing customer perceptions of food-service. Similarly, in this study, hand sanitizer and plexiglass parts (table dividers) appeared, and hygiene and safety were mentioned.…”

Analysis of Food Habits during Pandemic in a Polish Population-Based Sample of Primary School Adolescents: Diet and Activity of Youth during COVID-19 (DAY-19) Study

“…However, authors of the referred study indicated that similar share of their respondents changed their food habits into more beneficial as into less beneficial ones, and that it was probable that beneficial food habits were forced by the lockdown and the resultant limited possibilities to consume meals in restaurants [41]. Moreover, a recent Polish study revealed also the problem associated with potentially reduced frequency of using catering facilities, influenced not by a need for following a healthy diet, but by the fear of getting sick with COVID-19 [55].…”