Factors Influencing Restaurant Selection In The Covid-19 Era: A Study Of Consumer Preferences In India

Rakesh Ahlawat, Mandeep Ghai and Sanjeev Garg
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Rakesh Ahlawat: Sant Longowal Institute of Engineering & Technology
Mandeep Ghai: Sant Longowal Institute of Engineering & Technology
Sanjeev Garg: Sant Longowal Institute of Engineering & Technology

Business Management, 2022, issue 3 Year 2022, 70-84

Abstract: COVID-19 struck the humanity at the end of 2019 and since then it has been ravaging the mankind. Since then the economies have been badly affected; businesses have shut down and the restaurant businesses are no exception to it. Now, when the vaccination programs are being carried out by the governments all around the world, including India, and restrictions are going away, the customers will be coming out to the restaurants. This paper intends to study what are the factors which will make the Indian customers choose a restaurant and to find out if there have been effects of the pandemic on the criteria of restaurant selection. To find the answers to these, a questionnaire with ten various factors was designed and circulated by using Google Form. The data thus collected was analyzed by applying one sample t-test and Gap analysis. The hypothesis was tested and it was found that the pandemic had an impact on the restaurant selection criterion. ‘Personal hygiene of the staff’, ‘quality of food ingredients’ and ‘taste of food’ are the most important factors for customers in deciding to choose a restaurant and ‘location’ with no impact on restaurant selection.

Keywords: COVID-19; restaurant; restaurant selection factors (search for similar items in EconPapers)
JEL-codes: D12 M39 Z32 (search for similar items in EconPapers)
Date: 2022
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