Author, as appears in the article.: Besora-Moreno, M; Queral, J; Torres, S; Llauradó, E; Tarro, L; Solà, R
Department: Ciències Mèdiques Bàsiques Medicina i Cirurgia
URV's Author/s: Besora Moreno, Maria de la Serra / Llauradó Ribé, Elisabet / Queral Añó, Judit / Solà Alberich, Rosa Maria / Tarro Sánchez, Lucía
Keywords: Restaurant Needs Mediterranean-offer Customer Covid-19 Barriers restaurant needs mediterranean-offer customer barriers
Abstract: 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.
Thematic Areas: Saúde coletiva Public, environmental & occupational health Public health, environmental and occupational health Psicología Medicina i Interdisciplinar Farmacia Ciencias sociales Ciências biológicas iii
licence for use: https://creativecommons.org/licenses/by/3.0/es/
Author's mail: judit.queral@urv.cat elisabet.llaurado@urv.cat judit.queral@urv.cat mariadelaserra.besora@urv.cat rosa.sola@urv.cat
Author identifier: 0000-0002-8948-2215 0000-0002-7439-9531 0000-0002-8948-2215 0000-0002-4375-0026 0000-0002-8359-235X
Record's date: 2024-08-03
Papper version: info:eu-repo/semantics/publishedVersion
Link to the original source: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10126299/
Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
Papper original source: Frontiers In Public Health. 11
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
Article's DOI: 10.3389/fpubh.2023.1137512
Entity: Universitat Rovira i Virgili
Journal publication year: 2023
Publication Type: Journal Publications