Articles producció científica> Medicina i Cirurgia

Exploring restaurant and customer needs, barriers, interests, and food choices induced by the COVID-19 pandemic in Tarragona Province (Catalonia, Spain): A cross-sectional study

  • Dades identificatives

    Identificador: imarina:9296475
    Autors:
    Besora-Moreno, MQueral, JTorres, SLlauradó, ETarro, LSolà, R
    Resum:
    Background: COVID-19 has harmed restaurants, but customer preferences remain unknown. This study aims to determine the needs, barriers, interests, and food choice changes in restaurants and customers before and during the COVID-19 pandemic in Tarragona Province (Spain). Methods: An observational cross-sectional study conducted in spring 2021 collected Mediterranean offerings, food safety, and hygiene information about the pandemic through online surveys and focus group interviews with restaurateurs and customers about the changes in their needs and new barriers. Results: Fifty-one restaurateurs (44 survey, 7 focus group) and 138 customers (132 survey, 6 focus group) were included. In relation to the economic, emotional, and uncertainty restaurateurs’ barriers detected, they implemented measures to tackle it: buy less and more often, reduce restaurant staff and reduce the restaurants offer, among others. Some customers reported changes in their restaurant orders, specifically increasing their takeaway orders. The Mediterranean diet offer (AMed criteria) remained without noticeable changes in any of the criteria. After lockdown, compared to before lockdown, restaurateurs increased their takeaway offerings by 34.1% (p < 0.001) and their use of digital menus by 27.3% (p < 0.001) because of customer demand. The use of local products in the menus remained high. The cleaning and disinfection tasks increased by 21.1% (p = 0.022), and the use of hydroalcoholic solutions increased by 13.7% (p = 0.031). Conclusion: In restaurants, the first COVID-19 lockdown increased takeaway orders, sanitation, and digital communication. This study provides valuable information for adapting gastronomic offerings during challenging situations.
  • Altres:

    Autor segons l'article: Besora-Moreno, M; Queral, J; Torres, S; Llauradó, E; Tarro, L; Solà, R
    Departament: Ciències Mèdiques Bàsiques Medicina i Cirurgia
    Autor/s de la URV: Besora Moreno, Maria de la Serra / Llauradó Ribé, Elisabet / Queral Añó, Judit / Solà Alberich, Rosa Maria / Tarro Sánchez, Lucía
    Paraules clau: Restaurant Needs Mediterranean-offer Customer Covid-19 Barriers restaurant needs mediterranean-offer customer barriers
    Resum: Background: COVID-19 has harmed restaurants, but customer preferences remain unknown. This study aims to determine the needs, barriers, interests, and food choice changes in restaurants and customers before and during the COVID-19 pandemic in Tarragona Province (Spain). Methods: An observational cross-sectional study conducted in spring 2021 collected Mediterranean offerings, food safety, and hygiene information about the pandemic through online surveys and focus group interviews with restaurateurs and customers about the changes in their needs and new barriers. Results: Fifty-one restaurateurs (44 survey, 7 focus group) and 138 customers (132 survey, 6 focus group) were included. In relation to the economic, emotional, and uncertainty restaurateurs’ barriers detected, they implemented measures to tackle it: buy less and more often, reduce restaurant staff and reduce the restaurants offer, among others. Some customers reported changes in their restaurant orders, specifically increasing their takeaway orders. The Mediterranean diet offer (AMed criteria) remained without noticeable changes in any of the criteria. After lockdown, compared to before lockdown, restaurateurs increased their takeaway offerings by 34.1% (p < 0.001) and their use of digital menus by 27.3% (p < 0.001) because of customer demand. The use of local products in the menus remained high. The cleaning and disinfection tasks increased by 21.1% (p = 0.022), and the use of hydroalcoholic solutions increased by 13.7% (p = 0.031). Conclusion: In restaurants, the first COVID-19 lockdown increased takeaway orders, sanitation, and digital communication. This study provides valuable information for adapting gastronomic offerings during challenging situations.
    Àrees temàtiques: Saúde coletiva Public, environmental & occupational health Public health, environmental and occupational health Psicología Medicina i Interdisciplinar Farmacia Ciencias sociales Ciências biológicas iii
    Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
    Adreça de correu electrònic de l'autor: judit.queral@urv.cat elisabet.llaurado@urv.cat judit.queral@urv.cat mariadelaserra.besora@urv.cat rosa.sola@urv.cat
    Identificador de l'autor: 0000-0002-8948-2215 0000-0002-7439-9531 0000-0002-8948-2215 0000-0002-4375-0026 0000-0002-8359-235X
    Data d'alta del registre: 2024-08-03
    Versió de l'article dipositat: info:eu-repo/semantics/publishedVersion
    Enllaç font original: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10126299/
    URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
    Referència a l'article segons font original: Frontiers In Public Health. 11
    Referència de l'ítem segons les normes APA: Besora-Moreno, M; Queral, J; Torres, S; Llauradó, E; Tarro, L; Solà, R (2023). Exploring restaurant and customer needs, barriers, interests, and food choices induced by the COVID-19 pandemic in Tarragona Province (Catalonia, Spain): A cross-sectional study. Frontiers In Public Health, 11(), -. DOI: 10.3389/fpubh.2023.1137512
    DOI de l'article: 10.3389/fpubh.2023.1137512
    Entitat: Universitat Rovira i Virgili
    Any de publicació de la revista: 2023
    Tipus de publicació: Journal Publications
  • Paraules clau:

    Public Health, Environmental and Occupational Health,Public, Environmental & Occupational Health
    Restaurant
    Needs
    Mediterranean-offer
    Customer
    Covid-19
    Barriers
    restaurant
    needs
    mediterranean-offer
    customer
    barriers
    Saúde coletiva
    Public, environmental & occupational health
    Public health, environmental and occupational health
    Psicología
    Medicina i
    Interdisciplinar
    Farmacia
    Ciencias sociales
    Ciências biológicas iii
  • Documents:

  • Cerca a google

    Search to google scholar