Abstract
Although edible insect and live seafood restaurants are gaining attention worldwide, there is still limited research on what types of risks consumers associate with these unconventional restaurants and their resulting intentions to visit them during the occurrence of worldwide COVID-19. Therefore, this study combines perceived risk theory and protection motivation theory to propose several antecedents towards consumer's intention to visit edible insect and live seafood restaurants. Surveys conducted from edible insect restaurants (Sample A) and seafood restaurants (Sample B) were analyzed using PLS-SEM. Results showed that only perceived vulnerability, psychological risk, and sensation seeking influence customers' intention to visit both types of restaurants. Perceived severity, financial risk, environmental risk, and social risk do not influence customers' intentions to visit such restaurants. • Combines perceived risk theory and protection motivation theory. • Data was collected from two samples - edible insect and live seafood restaurants. • Several predictors of customers' intentions to visit these restaurants were found.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
