Dining-out Behavior Research Articles

Pandemic Dining Dilemmas: Exploring the Determinants of Korean Consumer Dining-Out Behavior during COVID-19

Amid the COVID-19 pandemic’s significant impact on the dining-out industry, this study examined factors influencing consumers’ dining-out behavior changes using a unified theoretical framework based on the theory of planned behavior (TPB) and select components of the risk information seeking and processing (RISP) model. A quantitative research method was employed, analyzing 536 valid survey responses collected in South Korea in early 2021 using partial least squares structural equation modeling (PLS-SEM). Findings showed that consumer attitude, perceived control, and subjective norm positively influenced dining-out intention, supporting the TPB. However, risk information-seeking behavior discourages dining-out behavior without significantly affecting intention. Fear emerged as a determinant of dining-out intention, risk information-seeking behavior, and dining-out behavior, highlighting the importance of emotions over rational thinking. This study contributes to existing literature by incorporating dining-out intention, COVID-19-related information-seeking behavior, and fear as key antecedents of dining-out behavior during the pandemic, while validating formative indicators that constitute risk information-seeking behavior and dining-out behavior in the research model.

Dining-Out Behavior as a Proxy for the Superspreading Potential of SARS-CoV-2 Infections: Modeling Analysis.

While many studies evaluated the reliability of digital mobility metrics as a proxy of SARS-CoV-2 transmission potential, none examined the relationship between dining-out behavior and the superspreading potential of COVID-19. We employed the mobility proxy of dining out in eateries to examine this association in Hong Kong with COVID-19 outbreaks highly characterized by superspreading events. We retrieved the illness onset date and contact-tracing history of all laboratory-confirmed cases of COVID-19 from February 16, 2020, to April 30, 2021. We estimated the time-varying reproduction number (Rt) and dispersion parameter (k), a measure of superspreading potential, and related them to the mobility proxy of dining out in eateries. We compared the relative contribution to the superspreading potential with other common proxies derived by Google LLC and Apple Inc. A total of 6391 clusters involving 8375 cases were used in the estimation. A high correlation between dining-out mobility and superspreading potential was observed. Compared to other mobility proxies derived by Google and Apple, the mobility of dining-out behavior explained the highest variability of k (ΔR-sq=9.7%, 95% credible interval: 5.7% to 13.2%) and Rt (ΔR-sq=15.7%, 95% credible interval: 13.6% to 17.7%). We demonstrated that there was a strong link between dining-out behaviors and the superspreading potential of COVID-19. The methodological innovation suggests a further development using digital mobility proxies of dining-out patterns to generate early warnings of superspreading events.

What Affects Perceived Health Risk Attitude During the Pandemic: Evidence From Migration and Dining Behavior in China.

The COVID-19 pandemic changed behaviors, at least temporarily, and possibly more permanently, with implications for both work and leisure activities. Some of those behavioral changes, such as dining in restaurants, have significant ripple effects on businesses and employment. We investigate the response to health risks in China with a study of decisions about eating out during the pandemic. We find that compared to a traditional measure of financial risk attitude, dining out behavior better captures individuals’ attitude toward the health risk posed by the pandemic and is more significant in predicting their expected total consumption during the recovery phase of the pandemic. In addition, we find that the effect of domestic in-migration is positive with respect to dining out, a signifier of confidence in the government response to the safety of internal flows. In contrast, international migration and port city of entry status are strongly negative with respect to dining out. The risk from the virus is perceived to be much stronger in such contexts. From a policy perspective establishing border controls was critical in re-creating a robust economy. Additional city and household level characteristics that affect dining-out behavior are also identified.

Key factors driving customers’ restaurant dining behavior during the COVID-19 pandemic

PurposeThis study aims to identify key factors that affected US respondents’ dining behavior at restaurants during the midst of the COVID-19 pandemic.Design/methodology/approachDue to the lack of a prior framework or model to test customers’ perceptions of dining-out behavior during this unprecedented time, this study used a mixed-methods approach, conducting two focus group discussions to generate potential restaurant attributes, followed by a US-based survey using an online panel. Using structural equation modeling, this study tested eight developed propositions.FindingsThe findings of this study indicated that the three key factors (i.e. restaurant dining environment, communication and hygiene and contactless features) made customers feel comfortable dining in the restaurant during the pandemic. Out of these three factors, only the restaurant dining environment and communication and hygiene were essential predictors for customers’ perceived trust toward the restaurant, leading to their willingness to pay more. This study used two moderators, customers’ perceived risk and support for restaurants to examine how they affected customers’ perceived trust and willingness to pay, respectively.Practical implicationsThis study provides both theoretical and practical implications to the current body of knowledge in customers’ dining-out behavior and the development of operational strategies for restaurants to accommodate customers’ changing dining-out behavior due to the COVID-19 pandemic. To develop a holistic conceptual framework, this study incorporates two COVID-19-focused measurement items, perceived risk and support of the restaurant, to identify their moderating roles in the relationships among the five proposed measurement items. This study provides restaurant operators with insights into the altered dining-out behavior of their customers due to the COVID-19 pandemic and prepares them for the post pandemic environment.Originality/valueDuring the unprecedented pandemic situation, few customers are willing to dine in restaurants. As local and national governments lifted the mandated COVID-19 protocols, restaurants opened their business slowly to cater to customers in compliance with the centers for disease control’s health and safety regulations. It is of utmost importance for restaurant operators to accommodate their customers’ needs when they dine in the middle of the COVID-19 pandemic. There is a paucity of research that has examined customers’ comfort level when dining in restaurants and customers’ preferred dining environment during the pandemic.

What Can Drive Consumers’ Dining-Out Behavior in China and Korea during the COVID-19 Pandemic?

Currently, living with COVID-19 under certain protective measures still continues as the “new normal” for most of the world. The disruption that the pandemic has caused to societies and economies, especially to the restaurant industry, may last longer than some had thought. This study intended to find out the key drivers of consumers’ dining-out intentions and their internal relationships. We adopted the structural equation modeling (SEM) method with 508 surveys collected from China and Korea. The results were as follows: perceived psychological risks, subjective norms, and enjoyment are influential to consumers’ dining-out intentions but not restaurant precautionary measures or perceived physical risk; subjective norms have direct implications on both perceived psychological and physical risks, while restaurant precautionary measures can only significantly affect perceived physical risk; enjoyment can be negatively influenced by perceived psychological and physical risks; country can moderate the relationships between subjective norms, perceived physical/psychological risk, and enjoyment. This study provides further understanding of the current food consumption patterns, which will help restaurants set up strategies accordingly to sustain their businesses and get them more prepared for any future outbreaks.

Effects of Korean and US consumers’ ethical consumption values on ethical dining-out behavior : The mediating role of perceived restaurant ethical performance

This study attempted to discover factors of ethical consumption values regarding consumers’ dining-out attitudes to clarify the concept within the restaurant industry. It also aimed to offer primary data that can address new consumption values in the Korean restaurant industry by comparing consumers’ ethical value and degree of ethical dining-out behavior in Korea and the US. Ethical consumption values consisted of social values, projection of morals, and consumption ethics. Among the three ethical consumption values, social value was the most influential factor in ethical dining-out behavior(p<0.001). Projection of morals and consumption ethics had indirect effects on ethical dining-out behavior with perceived restaurant ethical performance as the mediating parameter(p<0.01). For the comparison of path coefficients between Korea and the US, social value and consumption ethics had direct effects on ethical dining-out behavior in both countries(p<0.001). An indirect effect of perceived restaurant ethical performance as a mediator was only confirmed among US consumers(p<0.05). Projection of morals had significant effects on perceived restaurant ethical performance and ethical dining-out behavior only in the US. Perceived restaurant ethical performance affected ethical dining-out behavior among both countries’ consumers(p<0.001). Specifically, significant differences between the two countries were identified in paths of projection of morals to ethical dining-out behavior(Δχ² /df=6.211) and perceived restaurant ethical performance to ethical dining-out behavior(Δχ² /df=4.622). The results imply that Korean consumers seem to have less interest in and lack understanding of ethical consumption compared to US consumers in dining-out behavior. Efforts to enlighten Korean consumers about ethical dining-out are necessary instead of restaurants’ marketing on ethical performance.

Eating Out-of-Home in Adult Residents in Shanghai and the Nutritional Differences among Dining Places.

Background: With the rapid development of Shanghai’s economy, diet habits have undergone great changes. The study aimed to examine the situation of out-of-home (OH) eating in Shanghai adults and the nutrition characteristics of eating in different dining places, and to assess the social demographic determinants of eating OH. Method: Data was sourced from the Shanghai Diet and Health Survey (SDHS) involving people aged 18 years or older in 2012–2013. The food frequency questionnaire (FFQ) and three-day 24-h dietary recall (24-HDR) were used to collect dietary intake data on how people eat out in a cross-sectional study of 1689 adults. OH food refers to the food prepared or consumed away from home. We define that people who eat at least one meal prepared away from home in each survey have a habit of eating outside. The multiple linear and logistic regression methods were used for statistical analysis. Results: The prevalence of eating OH and at restaurants was only 55.1% and 31.8%, respectively. There was an increase in energy, protein, carbohydrate, fat, and iron intake while eating OH. Restaurant and company/school canteen consumption were both associated with an increase in daily total energy intake of 140 kcal and 91 kcal, and fat intake of 6.0 g and 4.3 g, respectively. However, eating at restaurants was associated with higher intake of 548 mg of sodium. However, no significant association was observed between eating at canteens and higher sodium intake. Conclusions: Eating OH related to a poor diet quality, and the diet quality was different between restaurant and canteen food. There may be a need for interventions to target residents’ overall dining-out behavior, particularly focusing on the consumption of restaurant food.

Fast-food and full-service restaurant consumption and daily energy and nutrient intakes in US adults.

Calorie intake and diet quality are influenced by the source of food and the place of consumption. This study examines the impacts of fast-food and full-service restaurant consumption on daily energy and nutrient intakes in US adults. Nationally representative data of 18,098 adults 18 years of age and above from the National Health and Nutrition Examination Survey 2003-2010 waves were analyzed. Outcomes included daily intake of total calories and 24 nutrients of public health concern. The key predictors were any food/beverage consumption in a day from fast-food or full-service restaurant, differentiated by consumption at home versus away from home. First-difference estimator addressed confounding bias from time-invariant unobservables such as personal food/beverage preferences by using within-individual variations in diet and restaurant consumption status between two nonconsecutive 24-h dietary recalls. Fast-food and full-service restaurant consumption, respectively, were associated with a net increase in daily total energy intake of 190.29 and 186.74 kcal, total fat of 10.61 and 9.58 g, saturated fat of 3.49 and 2.46 g, cholesterol of 10.34 and 57.90 mg, and sodium of 297.47 and 411.92 mg. The impact of fast-food and full-service restaurant consumption on energy and nutrient intakes differed by sex, race/ethnicity, education, income and weight status. Increased total energy, total fat, saturated fat, cholesterol and sodium intake were substantially larger when full-service restaurant food was consumed away from home than at home. A holistic policy intervention is warranted to target the American's overall dining-out behavior rather than fast-food consumption alone.

A study of the characteristics of Dongchimi consumption behavior for development of new Dongchimi products

Purpose – This paper aims to identify consumer preferences before Dongchimi products are commercialized and brought to the market. It provides basic data for research and development of Dongchimi products, examining consumer preferences for general products and purchase intentions based on eating-out behavior, dietary lifestyle and demographic characteristics. Finally, the study examined male and female consumers more than 18 years old who have eaten Dongchimi, particularly their consumption behavior. Design/methodology/approach – This study was based on preliminary in-depth interviews of consumers to investigate consumer Dongchimi consumption behavior. The authors examined their demographic characteristics, dining-out behavior, dietary lifestyles, how often they buy pickled products and the circumstances in which they consume Dongchimi products. Various statistical analyses were performed with SPSS 18.0, including frequency analysis of the general characteristics of subjects, chi-square test for difference verification as well as factor analysis and cluster analyses. Findings – More than half of the respondents eat Dongchimi products only once or twice every six months or once or twice a year. Consumers prefer Dongchimi’s glass bottle packaging with two to three servings of white radish, the original version of Dongchimi. Furthermore, cross-analysis comparing purchase intentions of Dongchimi products among clusters revealed significant differences (χ2 = 212.58, df = 2, p &lt; 0.001). The group most concerned with taste and diet showed 100 per cent purchase intention. However, the group most interested in convenience showed only 50 per cent purchase intention for Dongchimi products. The group primarily concerned with health showed little intention to purchase. Originality/value – Food scholars have investigated consumption behaviors of domestic consumers in developing kimchi products, but research on Dongchimi is lacking, especially of consumption behaviors by actual consumers. Using certain determinants (marital status, expense of dining out, frequency of buying pickled products and food-related lifestyle), the authors analyzed the purchasing intentions of consumers of Dongchimi products. The results show that married consumers who spend heavily on dining out and purchase pickled foods frequently, but who are also concerned about taste and diet, were those with the highest intention to purchase Dongchimi products.

대학생의 식생활 라이프스타일에 따른 에스닉 레스토랑의 외식행동 및 이용만족도

The purpose of this study was to investigate dining-out behavior at ethnic restaurants and its relationship with ethnic restaurant satisfaction based on the food-related lifestyle (FRL) of undergraduate students. A total 306 of questionnaires were analyzed using SPSS ver. 12.0 package. The data were analysed using frequency, chi-square, one-way ANOVA, factor analysis and multiple regression analysis. According to the results of factor analysis, the FRL of undergraduate students categorized into health factor, taste factor, convenience factor and ethnic restaurant satisfaction was influenced by four elements: service & hygiene, food quality & convenience, atmosphere & image and unique culture. In addition, visiting frequency and visiting motivation of all dining-out behaviors at ethnic restaurants were significantly different and the FRL groups had differences in the influence of food quality & convenience, atmosphere & image and unique culture. Futhermore, the health factor of FRL was influenced by all elements of ethnic restaurant satisfaction. The findings indicate that ethnic restaurant owners should provide food with healthy ingredients in addition to unique culture and atmosphere to customers.

The Affects of Convenience and Atmosphere Attributes on New Seniors’ Restaurant Selection

The purpose of this research was to study the affects of atmosphere and convenience attributes on restaurant selection of customers aged between 50 to 60, referred to as new seniors. A survey was conducted with questions including convenience and atmosphere attributes (5 factors, 24 questions), respondents’ dining-out behavior (6 questions), and general characteristics. For the analysis, SPSS 20.0 was used for the frequency analysis, factor analysis and ANOVA. The findings of this research are as follows : First, new seniors considered cleanliness (4.23) as the most important factor when choosing a restaurant. Convenient facility (3.89), ease of use (3.68), atmosphere (3.33) and children amenities (3.18) followed. Second, the importance of factors were compared according to the general characteristics. Based on gender, cleanliness and convenient facility showed a significant difference (p<0.05). Depending on whether they help raise their grandchildren and household type, the difference of ease of use and children amenities showed significance (p<0.05). Third, the importance of factors were compared based on their dining-out behavior. According to the average visits made to restaurants and the average payment per person, the difference of cleanliness and ease of use factors showed a significant difference (p<0.05). In addition, there were significant differences (p<0.05) on convenient facility and atmosphere factor depending on the average payment per person. The results of this research hopes to provide useful information to marketers targeting new seniors.

Fast-food and full-service restaurant consumption in relation to daily energy and nutrient intakes among US adult cancer survivors, 2003-2012.

Healthy diet is an essential component in cancer survivorship care planning. Cancer survivors should be particularly prudent regarding their daily food choices, with an aim of ensuring safe consumption, reducing risk of recurrence or other comorbidity, and improving quality of life. We aimed to examine the impacts of fast-food and full-service restaurant consumption on daily energy and nutrient intakes among US adult cancer survivors. Nationally representative data of 1308 adult cancer survivors came from the National Health and Nutrition Examination Survey 2003-2012 waves. First-difference estimator was adopted to address confounding bias from time-invariant unobservables like personal food/beverage preferences by using within-individual variations in diet and restaurant consumption status between two non-consecutive 24-hour dietary recalls. Fast-food and full-service restaurant consumption, respectively, was associated with an increase in daily total energy intake by 125.97 and 152.26 kcal and sodium intake by 312.47 and 373.75 mg. Fast-food consumption was significantly associated with a decrease in daily vitamin A intake by 119.88 µg and vitamin K intake by 30.48 µg, whereas full-service restaurant consumption was associated with an increase in daily fat intake by 8.99 g and omega-6 fatty acid intake by 3.85 g, and a decrease in vitamin D intake by 0.93 µg. Compared with fast-food and full-service restaurant consumption at home, consumption away from home led to further reduced diet quality. Individualized nutrition counseling and food assistance programs should address cancer survivors' overall dining-out behavior rather than fast-food consumption alone.

A plausible explanation for male dominance in typhoid ileal perforation

The phenomenon of consistent male dominance in typhoid ileal perforation (TIP) is not well understood. It cannot be explained on the basis of microbial virulence, Peyer’s patch anatomy, ileal wall thickness, gastric acidity, host genetic factors, or sex-linked bias in hospital attendance. The cytokine response to an intestinal infection in males is predominantly proinflammatory as compared with that in females, presumably due to differences in the sex hormonal milieu. Sex hormone receptors have been detected on lymphocytes and macrophages, including on Peyer’s patches, inflammation of which (probably similar to the Shwartzman reaction/Koch phenomenon) is the forerunner of TIP, and is not excluded from the regulatory effects of sex hormones. Hormonal control of host-pathogen interaction may override genetic control. Environmental exposure to Salmonella typhi may be more frequent in males, presumably due to sex-linked differences in hygiene practices and dining-out behavior. A plausible explanation of male dominance in TIP could include sex-linked differences in the degree of natural exposure of Peyer’s patches to S. typhi. An alternative explanation may include sexual dimorphism in host inflammatory response patterns in Peyer’s patches that have been induced by S. typhi. Both hypotheses are testable.

The Effect of Hotel and Restaurant Employees' Eating Habits on Their Dining-out Behavior

The Effect of Hotel and Restaurant Employees' Eating Habits on Their Dining-out Behavior

The Effect of Hotel and Restaurant Employees' Eating Habits on Their Dining-out Behavior

The Effect of Hotel and Restaurant Employees' Eating Habits on Their Dining-out Behavior

Dining-out behaviors of residents in Chuncheon city, Korea, in comparison to the Korean National Health and Nutrition Survey 2001

Dining-out behavior is associated not only with socio-demographic characteristics such as gender, education, occupation, residence, and marital status, but also with individual preferences, such as eating-out activities, interests, and opinions. We investigated dining-out behaviors and their associated factors. Announcements by health practioners and the Chief of Dong Office were used to recruit 739 residents (217 males and 522 females) in Chuncheon, Korea. Information on the frequency and reasons for eating out, the standards for meal selection, and the overall satisfaction with restaurants, based on taste, nutrition, amount, price, service, sanitation, and subsidiary facilities of restaurants, was obtained through personal interviews with a structured questionnaire. Among all respondents, 46.3% of subjects ate outside of the home once or twice a month, and 33.8% reported that they ate out only a few times a year, or never. This was much higher than the national average of 52.0% as reported by the Korean National Health and Nutrition Survey (KNHNS) in 2001. The frequency of eating out differed significantly according to age (p=0.001), family income (p<0.001), residential area (p<0.001), and educational level (p<0.001). The most common reasons for dining out were meetings (46.7%), followed by special celebrations (15.4%), and enjoyment (11.2%). Korean food (55.3%) was the most frequently selected type of meal when eating out, and food was most often selected based on personal preferences (41.4%) and taste (29.8%); only 5.5% and 7.7% of subjects considered nutrition or other factors (e.g., sanitation), respectively. The results showed that the frequency of eating out for Chuncheon residents was much lower than the national average; in addition, eating-out behaviors depended on the residents' socio-demographic and personal characteristics.

An investigation of acculturation and the dining-out behavior of Chinese living in the United States

The article focuses on the influence of acculturation on the dining-out behavior of Chinese people in the United States. A popular acculturation scale, Acculturation Rating Scale for Mexican Americans (ARSMA), was adapted and applied to the Chinese population in a college town in New England. Then, the sample was grouped into clusters based on the three types of assimilation (i.e., integration, identification, and acculturation) and their dining-out behavior was examined across the groups. The results showed that the type of assimilation and acculturation did have some impact on dining-out behavior.