How do Singaporeans prefer to dine during the pandemic? Exploring the latent and observable factors

• Main Author: Goh, Ee Hwee
• Other Authors: Teo Chee Chong
• Format: Final Year Project
• Language: English
• Published: Nanyang Technological University 2022
• Subjects: Business::General::Economic and business aspects; Business::Operations management::Business planning
• Online Access: https://hdl.handle.net/10356/163474
• Institution: Nanyang Technological University

The food services industry has been badly affected by the Covid-19 pandemic. Before the pandemic, factors such as cost and food quality were the main determinants of consumers’ choice of dining method. As the pandemic poses several threats to the well-being of individuals, the influence of perceived risks and trust in governmental regulations became more significant. Consumer dining behaviors have been studied in various countries to understand the factors which influence dining choices during the pandemic, but there has not been such a study done in the Singaporean context. This study applies the hybrid choice model to examine the observable and latent factors that affect Singaporean consumers’ dining preferences. Results show that perceived health risks associated with dining choices and trust in government regulations have substantial influence on dining choices. Besides, perceived social risks such as peer pressure to dine-in affect certain groups in society, especially working adults. While Singaporeans can exercise a good sense of self-responsibility, the government plays an important role in building the trust needed for Singaporeans to be willing to dine-in. F&B establishments should also step up on measures to enhance their businesses in order to stay relevant and competitive during the pandemic. This study provides insights and recommendations for F&B establishments, delivery service providers and policymakers on how to manage better during a pandemic.