To dine or not to dine? Collective wellbeing in hospitality in the COVID-19 era

Sven Tuzovic*, Sertan Kabadayi, Stefanie Paluch

*Corresponding author for this work

Research output: Contribution to journalArticleScientificpeer-review

50 Citations (Scopus)


The hospitality industry has been hard hit by the ongoing pandemic caused by the COVID-19 virus. As restaurants develop comprehensive reopening plans, consumers may still have mixed feelings about simple things such as going out for a meal. This paper explores wellbeing perceptions of restaurant diners. Based on the analysis of semi-structured interviews, this paper reveals that wellbeing in hospitality is a collective concept comprised of multiple domains of a service system, including macro, meso, and micro levels. Furthermore, this paper provides strong support to show that wellbeing is not only sought collectively, but also is determined by consumers’ wellbeing perceptions of both themselves and others around them, and thus contributes to the wellbeing literature in the hospitality domain. Finally, this paper identifies potential concerns regarding crowding and behaviors of other guests, which extends the hospitality literature on perceived territoriality. The theoretical and practical implications are discussed in detail.
Original languageEnglish
Article number102892
Peer-reviewed scientific journalInternational Journal of Hospitality Management
Number of pages12
Publication statusPublished - 26.02.2021
MoE publication typeA1 Journal article - refereed


  • 512 Business and Management
  • COVID-19
  • Coronavirus
  • pandemic
  • wellbeing
  • hospitality
  • social distancing
  • service ecosystems

Areas of Strength and Areas of High Potential (AoS and AoHP)

  • AoS: Competition economics and service strategy - Service and customer-oriented management


Dive into the research topics of 'To dine or not to dine? Collective wellbeing in hospitality in the COVID-19 era'. Together they form a unique fingerprint.

Cite this