ABSTRACT The aim of this study is to examine the impact of COVID-19 on consumers’ behaviors in the food service industry, based on demographic characteristics and socio-psychological aspects. We conducted a survey of customers at Daegu, South Korea, between May 1 and May 10, 2020. A total of 1236 samples were analyzed. Frequency analysis, T-test, and ANOVA were conducted to investigate the differences between dining behaviors of customers before and during COVID-19. The findings showed that in comparison to pre-COVID-19, restaurant visits significantly decreased, and food deliveries and home-cooked meals significantly increased. Food deliveries for women and married consumers increased significantly, but there was no significant change in food deliveries for men and unmarried consumers. The food industry should develop strategies to rapidly modify its service systems during an outbreak of a contagious disease. Restaurants should consider strategic innovation, so that they may adapt themselves to provide home meal solutions. Furthermore, they should also develop a strategic system that focuses on customers who are more susceptible to contagious diseases. Fast-food companies should look for a method that allows customers to purchase their products easily and safely. This is the first study to analyze the effect of the COVID-19 pandemic on the restaurant industry.