Post-Pandemic Dining: A Risky Business?
After the first wave of COVID-19, some of us returned to restaurants sooner than others. Recent research by Dr Seunghun Shin of the School of Hotel and Tourism Management (SHTM) at The Hong Kong Polytechnic University and co-authors sheds new light on how factors such as age, sex and even residential status affected movement patterns related to dining out in the post-pandemic era. The effects of these factors dovetail with the perceived risk theory of human behaviour, and they have implications for how the catering sector can bounce back if public health crises like the pandemic occur in the future.