“Keep the Space”: Influence of Perceived Space on Wellbeing in Restaurants During Coronavirus

Sven Tuzovic, Sertan Kabadayi, Stefanie Paluch

Research output: Chapter in Book/Report/Conference proceedingChapterScientificpeer-review


The restaurant industry has been hit hard by the ongoing pandemic caused by the COVID-19 virus. Given new surges in COVID-19 cases across multiple regions, the restaurant environment remains largely unpredictable, and consumers continue to be anxious of dining out. Based on a qualitative study, the wellbeing perceptions of restaurant diners in Germany after the initial lockdown in mid-March are explored. The study revealed that wellbeing of restaurant diners is a collective concept comprised of multiple domains of a service system. More specifically, it is found that public health measures of social distancing have led to an increased concern about space and perceived territoriality, influencing how diners feel at full-service dining establishments. A model of spatial wellbeing of guests in dine-in restaurants is developed. The theoretical and practical implications are discussed in detail.
Original languageEnglish
Title of host publicationConsumption, Production, and Entrepreneurship in the Time of Coronavirus : A Business Perspective of the Pandemic
EditorsElena Gallitto, Marta Massi, Paul Harrison
PublisherPalgrave Macmillan
Publication date04.2022
ISBN (Print)978-3-030-93168-1
ISBN (Electronic)978-3-030-93169-8
Publication statusPublished - 04.2022
MoE publication typeA3 Book chapter


  • 512 Business and Management
  • COVID-19
  • hospitality
  • perceived territoriality
  • wellbeing


Dive into the research topics of '“Keep the Space”: Influence of Perceived Space on Wellbeing in Restaurants During Coronavirus'. Together they form a unique fingerprint.

Cite this