Uncertainty risks and strategic reaction of restaurant firms amid COVID-19: Evidence from China

被引：129

作者：

Kim, Jaewook ^{[1
]}

Kim, Jewoo ^{[2
]}

Wang, Yiqi ^{[3
]}

机构：

[1] Univ Houston, Conrad N Hilton Coll Hotel & Restaurant Managemen, 4450 Univ Dr Suite S2302, Houston, TX 77204 USA

[2] Iowa State Univ, Dept Apparel Events & Hospitality Management, 17 MacKay Hall,2302 Osborn Dr, Ames, IA 50011 USA

[3] Iowa State Univ, Dept Apparel Events & Hospitality Management, 7E MacKay Hall,2302 Osborn Dr, Ames, IA 50011 USA

来源：

INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT | 2021年 / 92卷

关键词：

COVID-19; Food delivery; Restaurant industry; Uncertainty reduction theory; Quality signaling cues; Brand; SOCIAL COGNITIVE THEORY; REVIEWS;

D O I：

10.1016/j.ijhm.2020.102752

中图分类号：

F [经济];

学科分类号：

02 ;

摘要：

To contain the pandemic of coronavirus (COVID-19), social distancing, self-isolation and travel restrictions have been imposed globally. To shed light on how COVID-19 is affecting restaurant industry, this study aims to explore the factors that affect restaurant firms' financial turnaround for their sustainability after the business shutdowns amid the COVID-19 pandemic. By utilizing a total of 86,507 small- and medium-sized restaurant firms' sales data collected from nine cities in Mainland China, the exploratory approach of this study successfully determines positive impacts of three aspects of operational characteristics (i.e., delivery, discounts, and service type) and brand effects as uncertainty minimizing factors amid distinctive business shutdowns and restrictions. This is the first empirical study in the management realm on the impacts of COVID-19 on restaurant industry. This paper strengthens the extant literature by highlighting the impact of COVID-19 on the restaurant industry after the business restrictions are lifted.

引用

页数：10

共 45 条

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