COVID-19 risk perception and restaurant utilization after easing in-person restrictions

Jackie Yenerall; Kimberly Jensen; Xuqi Chen; T Edward Yu

doi:10.1016/j.foodpol.2021.102206

COVID-19 risk perception and restaurant utilization after easing in-person restrictions

Food Policy. 2022 Feb:107:102206. doi: 10.1016/j.foodpol.2021.102206. Epub 2021 Dec 10.

Authors

Jackie Yenerall¹, Kimberly Jensen¹, Xuqi Chen¹, T Edward Yu¹

Affiliation

¹ Department of Agricultural and Resource Economics, The University of Tennessee, United States.

Abstract

This article investigated the influence of risk aversion and the perception of risk associated with dining inside a restaurant on restaurant utilization and expenditures in the initial re-opening phase of the COVID-19 pandemic. Consistent with economic theory, risk aversion and perception decreased the use of in-person restaurant services and increased the probability of using take-out and delivery, but had no influence on total restaurant expenditures. Risk perception had a larger effect on indoor dining compared to outdoor dining, suggesting risk averting behavior within the utilization of in-person restaurant services. These findings suggest COVID-19 concerns may influence restaurant use even after states relax their policies restricting restaurant operations. Our results also highlight the importance of developing policies to support the restaurant industry as consumers adjust to the re-opening phase of the pandemic.

Keywords: COVID-19; Food purchasing behavior; Restaurant utilization; Risk.