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

Sven Tuzovic, Sertan Kabadayi, Stefanie Paluch

Forskningsoutput: Kapitel i bok/rapport/konferenshandlingKapitelVetenskapligPeer 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.
Titel på värdpublikationConsumption, Production, and Entrepreneurship in the Time of Coronavirus : A Business Perspective of the Pandemic
RedaktörerElena Gallitto, Marta Massi, Paul Harrison
FörlagPalgrave Macmillan
ISBN (tryckt)978-3-030-93168-1
ISBN (elektroniskt)978-3-030-93169-8
StatusPublicerad - 04.2022
MoE-publikationstypA3 Del av bok eller annat samlingsverk


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