Food service industry in the era of COVID-19: trends and research implications
1
조회
0
다운로드
3
인용
0
참고문헌
키워드
초록
Coronavirus disease 2019 (COVID-19) is a new type of respiratory disease that has been announced as a pandemic. The COVID-19 outbreak has changed the way we live. It has also changed the food service industry. This study aimed to identify trends in the food and food service industry after the COVID-19 outbreak and suggest research themes induced by industry trends. This study investigated the industry and academic information on the food and food service industry and societal trends resulting from the COVID-19 outbreak. The most noticeable changes in the food industry include the explosive increase in home meal replacement, meal-kit consumption, online orders, take-out, and drive-through. The adoption of technologies, including robots and artificial intelligence, has also been noted. Such industry trends are discussed in this paper from a research perspective, including consumer, employee, and organizational strategy perspectives. This study reviews the changes in the food service industry after COVID-19 and the implications that these changes have rendered to academia. The paper concludes with future expectations that would come in the era of COVID-19.
Abstract
Coronavirus disease 2019 (COVID-19) is a new type of respiratory disease that has been announced as a pandemic. The COVID-19 outbreak has changed the way we live. It has also changed the food service industry. This study aimed to identify trends in the food and food service industry after the COVID-19 outbreak and suggest research themes induced by industry trends. This study investigated the industry and academic information on the food and food service industry and societal trends resulting from the COVID-19 outbreak. The most noticeable changes in the food industry include the explosive increase in home meal replacement, meal-kit consumption, online orders, take-out, and drive-through. The adoption of technologies, including robots and artificial intelligence, has also been noted. Such industry trends are discussed in this paper from a research perspective, including consumer, employee, and organizational strategy perspectives. This study reviews the changes in the food service industry after COVID-19 and the implications that these changes have rendered to academia. The paper concludes with future expectations that would come in the era of COVID-19.
참고문헌 (47)
- "WHO Director-General's opening remarks at the media briefing on COVID-19" (2020)[URL]
- Paraskevis D, "Full-genome evolutionary analysis of the novel corona virus(2019-nCoV)rejects the hypothesis of emergence as a result of a recent recombination event", Infect Genet Evol, 79, pp.104212~ (2020)
- COVID-19 and food safety: Guidance for food businesses, "World Health Organization", WHO, ~ (2020)
- Chin AW, "Stability of SARS-CoV-2 in different environmental conditions", Lancet Microbe, 1, pp.e10~ (2020)
- Guan WJ, "Clinical characteristics of coronavirus disease 2019 in China", N Engl J Med, 382, pp.1708~1720 (2020)
- "Less eating out and extended school starting... Food supplies and Food service Company ‘Depressed First Quarter’. Etoday" (2020)[URL]
- "Post-corona 19 China promising products, promising services" (2020)[URL]
- "Due to Covid-19, Starbucks untact orders increased" (2020)[URL]
- "Rotting food. Hungry masses. Chaotic supply chains. Coronavirus upends the U.S. food system" (2020)[URL]
- "It was comfortable to try. Convenience stores and sushi restaurants are also hot in the drive-through ordering system" (2020)[URL]
- "Starbucks recovered 2/3 of its sales in the wake of the U.S. economic revival" (2020)[URL]
- "CJ CheilJedang “HMR trends this year is save time, enjoy late night snacks and snacks”" (2020)[URL]
- "Food trends noted by the US Food industry in 2021" (2020)[URL]
- "Meal-kit in untact time Distributor's table war" (2020)[URL]
- "Due to COVID-19 online shopping rose 13% in May... Delivery food, HMR, and healthy food increased" (2020)[URL]
- "Five meals at home, increased meal kit and healthy food" (2020)[URL]
- "Briggo coffee, powered by dell technologies" (2021)[URL]
- "Can robots keep the salad bar safe?" (2020)[URL]
- "Food Tech. Following by Lounge X cafe and hand-drip bar, a drive-through store, a 'cafe on the road' is appearing" (2020)[URL]
- "A robot might cook your next White Castle burger" (2020)[URL]
- "DaVinci Kitchen is building a robotic pasta-making kiosk" (2020)[URL]
- "Fried chicken made by robots! Robert Chicken" (2020)[URL]
- "The world's first robot chef is finally here, and it even cleans up after itself: the Moley Robotic Kitchen will come pre-programmed with over 5,000 recipes" (2021)[URL]
- "Restaurant in the Netherlands to use robots to help out waiters" (2020)[URL]
- "Technology & Equipment. 3 New robots shaking up foodservice" (2019)[URL]
- "One platform, multi-purpose" (2018)[URL]
- "UVD robots makes a quantum leap for disinfection robots. I Connect 007" (2020)[URL]
- "Looking forward to establishing a decent food culture that can protect the health of the people" (2020)[URL]
- Ramelli S, "Feverish stock price reactions to COVID-19", Rev Corp Financ Stud, 9, pp.622~655 (2020)
- Song HJ, "Impact of the COVID-19 pandemic: Evidence from the U.S. restaurant industry", Int J Hosp Manag, 92, pp.102702~ (2021)
- Gössling S, "Pandemics, tourism and global change : a rapid assessment of COVID-19", J Sustain Tour, 29, pp.1~20 (2020)
- Kim K, "Clean safety message framing as survival strategies for small independent restaurants during the COVID-19 pandemic", J Hosp Tour Manage, 46, pp.423~431 (2021)
- Gursoy D, "Effects of COVID-19 pandemic on hospitality industry : review of the current situations and a research agenda", J Hosp Mark Manag, 29, pp.527~529 (2020)
- Tuzovic S, "To dine or not to dine? Collective wellbeing in hospitality in the COVID-19 era", Int J Hosp Manag, 95, pp.102892~ (2021)
- Yost E, "Customers' risk perception and dine-out motivation during a pandemic : Insight for the restaurant industry", Int J Hosp Manag, 95, pp.102889~ (2021)
- Kim J, "Uncertainty risks and strategic reaction of restaurant firms amid COVID-19 : evidence from China", Int J Hosp Manag, 92, pp.102752~ (2021)
- "Digital technology has helped South Koreans cope with the pandemic. But the elderly have been left behind in the new contact-free era" (2020)[URL]
- Gavilan D, "Innovation in online food delivery : learnings from COVID-19", Int J Gastron Food Sci, 24, pp.100330~ (2021)
- Heinonen K, "Reframing service innovation : COVID-19 as a catalyst for imposed service innovation", J Serv Manag, 32, pp.101~112 (2020)
- Bufquin D, "Employee work status, mental health, substance use, and career turnover intentions : an examination of restaurant employees during COVID-19", Int J Hosp Manag, 93, pp.102764~ (2021)
- Chen H, "Do mindfulness and perceived organizational support work? Fear of COVID-19 on restaurant frontline employees' job insecurity and emotional exhaustion", Int J Hosp Manag, 94, pp.102850~ (2021)
- Lee S, "Do a company's sincere intentions with CSR initiatives matter to employees? : a comparison of customer-related and employee-related CSR initiatives", J Glob Responsib, 9, pp.355~371 (2018)
- Youn H, "Effects of corporate social responsibility on employees in the casino industry", Tour Manage, 68, pp.328~335 (2018)
- Ham S, "Linking creating shared value to customer behaviors", J Hosp Tour Manage, 43, pp.199~208 (2020)
- Kim B, "The impact of material and immaterial sustainability on firm performance : the moderating role of franchising strategy", Tour Manage, 77, pp.103999~ (2020)
- Yeon J, "Are socially responsible firms in the U.S. tourism and hospitality industry better off during COVID-19?", Tour Manage, 85, pp.104321~ (2021)
- Sun KA, "Competitive advantages of franchising firms and the moderating role of organizational characteristics : Evidence from the restaurant industry", Int J Hosp Manag, 77, pp.281~289 (2019)
