COVID-19 risk perception and restaurant utilization after easing in-person restrictions
研究了疫情初期重新开放阶段，风险厌恶和风险感知如何影响消费者使用餐厅堂食、外卖和总支出，发现风险感知对室内用餐影响更大，且即使政策放松，担忧仍持续影响餐厅使用。
This article investigated the influence of risk aversion and the perception of risk associated with dining inside a restaurant on restaurant utilization and expenditures in the initial re-opening phase of the COVID-19 pandemic. Consistent with economic theory, risk aversion and perception decreased the use of in-person restaurant services and increased the probability of using take-out and delivery, but had no influence on total restaurant expenditures. Risk perception had a larger effect on indoor dining compared to outdoor dining, suggesting risk averting behavior within the utilization of in-person restaurant services. These findings suggest COVID-19 concerns may influence restaurant use even after states relax their policies restricting restaurant operations. Our results also highlight the importance of developing policies to support the restaurant industry as consumers adjust to the re-opening phase of the pandemic.