PDF(Pubmed)
Abstract：
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).
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.
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).
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.
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.
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).
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.
摘要：
■COVID-19伤害了餐馆，但客户偏好仍然未知。本研究旨在确定需求，障碍,利益,以及塔拉戈纳省(西班牙)在COVID-19大流行之前和期间餐馆和顾客的食物选择变化。
■2021年春季进行的一项观察性横断面研究收集了地中海产品，食品安全,通过在线调查和焦点小组采访餐馆老板和顾客，了解他们需求的变化和新的障碍，提供关于大流行的卫生信息。
■51名餐馆老板(44项调查，7个焦点小组)和138个客户(132个调查，包括6个焦点组）。在经济方面,情感,以及检测到的不确定餐馆老板的障碍，他们采取措施解决这个问题:少买多买，减少餐厅员工，减少餐厅报价，在其他人中。一些顾客报告说他们的餐厅订单有变化，特别是增加他们的外卖订单。地中海饮食提供（AMed标准）在任何标准中都没有明显变化。封锁后,与封锁前相比，由于客户需求，餐馆老板的外卖服务增加了34.1％（p<0.001），数字菜单的使用增加了27.3％（p<0.001）。菜单中本地产品的使用仍然很高。清洗消毒任务增加了21.1%(p=0.022),水醇溶液的使用增加了13.7%(p=0.031)。
■在餐馆，第一次COVID-19封锁增加了外卖订单，卫生，和数字通信。这项研究为在具有挑战性的情况下适应美食提供了有价值的信息。
■2021年春季进行的一项观察性横断面研究收集了地中海产品，食品安全,通过在线调查和焦点小组采访餐馆老板和顾客，了解他们需求的变化和新的障碍，提供关于大流行的卫生信息。
■51名餐馆老板(44项调查，7个焦点小组)和138个客户(132个调查，包括6个焦点组）。在经济方面,情感,以及检测到的不确定餐馆老板的障碍，他们采取措施解决这个问题:少买多买，减少餐厅员工，减少餐厅报价，在其他人中。一些顾客报告说他们的餐厅订单有变化，特别是增加他们的外卖订单。地中海饮食提供（AMed标准）在任何标准中都没有明显变化。封锁后,与封锁前相比，由于客户需求，餐馆老板的外卖服务增加了34.1％（p<0.001），数字菜单的使用增加了27.3％（p<0.001）。菜单中本地产品的使用仍然很高。清洗消毒任务增加了21.1%(p=0.022),水醇溶液的使用增加了13.7%(p=0.031)。
■在餐馆，第一次COVID-19封锁增加了外卖订单，卫生，和数字通信。这项研究为在具有挑战性的情况下适应美食提供了有价值的信息。
