Autor según el artículo: Besora-Moreno, M; Queral, J; Torres, S; Llauradó, E; Tarro, L; Solà, R
Departamento: Ciències Mèdiques Bàsiques Medicina i Cirurgia
Autor/es de la URV: Besora Moreno, Maria de la Serra / Llauradó Ribé, Elisabet / Queral Añó, Judit / Solà Alberich, Rosa Maria / Tarro Sánchez, Lucía
Palabras clave: Restaurant Needs Mediterranean-offer Customer Covid-19 Barriers restaurant needs mediterranean-offer customer barriers
Resumen: 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.
Áreas temáticas: Saúde coletiva Public, environmental & occupational health Public health, environmental and occupational health Psicología Medicina i Interdisciplinar Farmacia Ciencias sociales Ciências biológicas iii
Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
Direcció de correo del autor: judit.queral@urv.cat elisabet.llaurado@urv.cat judit.queral@urv.cat mariadelaserra.besora@urv.cat rosa.sola@urv.cat
Identificador del autor: 0000-0002-8948-2215 0000-0002-7439-9531 0000-0002-8948-2215 0000-0002-4375-0026 0000-0002-8359-235X
Fecha de alta del registro: 2024-08-03
Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
Enlace a la fuente original: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10126299/
URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
Referencia al articulo segun fuente origial: Frontiers In Public Health. 11
Referencia 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 del artículo: 10.3389/fpubh.2023.1137512
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2023
Tipo de publicación: Journal Publications