Novel biopolymer-based sustainable composites for food packaging applications: A narrative review

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

The motivations of visiting upscale restaurants during the COVID-19 pandemic: The role of risk perception and trust in government

Abstract In January 2020, infections with a novel coronavirus were confirmed in China. Two years into the pandemic, countries continue to struggle with fifth and sixth waves, new virus variants, and varying degrees of success in vaccinating national populations. Travel restrictions continue to persist, and the global tourism industry looks into a third year of uncertainty. There is a consensus that the COVID crisis should be a turning point, to “build back better”, and that a return to pre-pandemic overtourism phenomena is undesirable. Yet, there is very limited evidence that the crisis has changed or will change tourism beyond the micro-scale. In regard to many issues, such as new debt, global tourism has become more vulnerable. Against the background of the climate crisis, the purpose of this paper is to take stock: Which lessons can be learned from the pandemic for global warming? To achieve this, relevant papers are discussed, along with a dissection of the development of the crisis in Germany, as an example of ad hoc crisis management. Findings are interpreted as an analogue to climate change, suggesting that our common interest should be to put every possible effort into mitigation and the avoidance of a > 1.5 °C future.

Two years of COVID-19 and tourism: what we learned, and what we should have learned

The effects of crowdedness and safety measures on restaurant patronage choices and perceptions in the COVID-19 pandemic

Restaurants and COVID-19: What are consumers & rsquo;risk perceptions about restaurant food and its packaging during the pandemic?

Off-premise restaurant service has a new addition – food delivery robots. This new technology and off-premise service, in general, has received little research attention, despite continued year-over-year sales growth for both carry-out and delivery. Therefore, this study aims to analyze off-premise service modes, including food delivery robots, for service quality gaps between consumer expectations and actual performance and among the various modes.,Performance of three off-premise restaurant service modes (robot-delivery, human-delivery and carry-out) were evaluated using a mixed-methods approach. Consumer expectations were ascertained about food- and service-related performance factors using a survey, and a field observation study was conducted to obtain actual performance data for these factors. Findings from both approaches were compared to identify gaps and differences.,For food-related performance, consumers reported lower expectations for food safety and food quality from robot- and human-delivered food; however, no differences were observed among the three modes in the field study. Consumers also expected lower service-related performance from robot-delivery for service efficiency and ease of use (than human-delivery and carry-out) and monetary value (than carry-out). Consumers deemed robots the most sustainable and human-delivery the most convenient compared to other modes – however, not all service-related expectations aligned with actual performances.,This study was the first to comparatively examine off-premise restaurant service. Identification of a missing link in service gap analysis was among the theoretical contributions of this study. Managerially, this study provides previously unavailable insights into opportunities for improvement for off-premise service and use of delivery robots.

Robot vs human: expectations, performances and gaps in off-premise restaurant service modes

Restaurant patronage during the COVID-19 pandemic and the protection motivation theory: influence of consumers’ socio-demographic, situational, and psychographic factors

Consumers' threat and coping appraisals of in-restaurant dining during a pandemic – The moderating roles of conflicting information and trust-in-science and scientists

Stephen Leitch

Papers

Restaurants and COVID-19: What are consumers & rsquo;risk perceptions about restaurant food and its packaging during the pandemic?

Robot vs human: expectations, performances and gaps in off-premise restaurant service modes

Restaurant patronage during the COVID-19 pandemic and the protection motivation theory: influence of consumers’ socio-demographic, situational, and psychographic factors

Consumers' threat and coping appraisals of in-restaurant dining during a pandemic – The moderating roles of conflicting information and trust-in-science and scientists