How does the consumer choose a restaurant? An overview of the determinants of consumer satisfaction.

The failure rate of restaurants is high in many countries, primarily because of the complex relationships between services and customers. Therefore, improving restaurant customer experience is a significant challenge for entrepreneurs. This multi-dimensional experience encompasses several aspects that may or may not be related to food consumption. Many restaurant owners can avoid bankruptcy if they understand theories of service quality and the factors involved. The objective of this research is to identify and summarize known important factors that lead consumers to choose, patronize or be satisfied with a restaurant. The research question for this review is: What are the important factors that influence consumers (population) to choose, patronize, or be satisfied with a restaurant  (outcome)? Therefore, we conducted an integrative review to address this question. We included 111 studies and identified 117 factors/indicators related to consumer satisfaction and restaurant choices. First, we grouped these factors into four categories based on the Big Four restaurant attributes: atmosphere, food, service, and price & value. Four categories emerged based on consumer- and business-related aspects: behavioral intentions, values and beliefs, experiences, and companies. The "food" category is the most important factor in consumer choice and experience. However, the importance of this category may vary depending on the situation (e.g., lunch, dinner, weekends, weekdays) and should be carefully considered, as all categories were relevant but intricate. Such factors are associated with many positive outcomes, such as satisfaction, loyalty, brand love, patronization, and intent to visit and revisit.

Assessment tools in food safety and adherence to the sanitary protocol for coping with COVID-19 in food services.

Food services, which must meet the sanitary standards for food production, needed to adapt to COVID-19 protocols in times of pandemic. In this context, the study of food safety assessment tools and sanitary protocols can contribute to the systematization of sanitary control actions and to the understanding how services have adapted to the new requirements. Thus, the present study aims to evaluate the relationships among the results of the assessment tools for food safety and adherence to the sanitary protocol for coping with COVID-19 in food services. Sanitary inspections were performed in 40 food services located in the center of the city of São Paulo - Brazil. Data were collected through the application of four checklists to evaluate the following: i. risk for FBD; ii. Good Handling Practices; iii. the structural requirements; and iv. The implementation of the COVID-19 sanitary protocol. The risk assessment tool was interpreted using a risk score, with each item weighted according to the risk for FBD. The results of the other tools were evaluated using the overall percentage of violated items. The results showed the predominance of high risk of GHP in the food services evaluated and a high percentage of violation of Good Handling Practices and structural requirements. The percentage of violation of the COVID-19 health protocol was moderate in most establishments. The degree of risk showed a high positive correlation with Good Handling Practices violations (Spearman ρ = 0.73; p < 0.001) and structural requirements (Spearman ρ = 0.63; p < 0.001). Regarding the tool for assessing adherence to the COVID-19 sanitary protocol, a moderate correlation was found with the violations of Good Handling Practices (Spearman ρ = 0.65; p < 0.001), with an emphasis on the thematic block relevant to food handlers. This discussion of the relationships among the results of the evaluation tools and their measurements may therefore be useful for improving the application of these tools by professionals involved in inspection activities, allowing the greater systematization of sanitary control actions and contributing to reduced risk of FBD.

Do Brazilian consumers intend to use food labels to make healthy food choices? An assessment before the front-of-package labelling policy.

Front-of-package labelling is a measure that can facilitate consumption of healthier foods. This study examined the predictors of consumers' intentions to use food labelling to make healthy food choices and prevent non-communicable diseases before the implementation of the front-of-package labelling policy in Brazil. An extended theory of planned behaviour incorporating knowledge and food literacy served as the theoretical foundation. First, experts (n = 6) and the target population (n = 30) validated the questionnaire, and the validation data were analysed using content validity coefficients (CVC). An online questionnaire was administered to 783 participants, and data were collected between May and October 2022. Partial least squares structural equation modelling (PLS-SEM) was used to test the prediction hypothesis. The questionnaire showed adequate content validity, with all indicators of CVC ≥ 0.75. In the PLS-SEM attitudes (p < 0.001), subjective norms (p < 0.001), knowledge (p < 0.001), and food literacy (p < 0.001) positively predicted the intention to use food labels to make healthy food choices, confirming the main hypothesis. Also, Food literacy and knowledge predicted all constructs of the theory of planned behaviour (p < 0.001). The results highlight the importance of providing nutritional knowledge and food literacy, developing nutritional skills and abilities to encourage consumers to make healthy food choices, and to strengthen other policies such as front-of-package labelling.

Exploring dark kitchens in Brazilian urban centres: A study of delivery-only restaurants with food delivery apps.

Dark kitchen is a delivery-only restaurant that operates without direct contact with the consumer, has no premises for local consumption and sells exclusively through online platforms. The main objective of this work is to identify and characterise dark kitchens in three urban centres featured in the most used food delivery app in Brazil. To this end, data collection was conducted in two phases. In the first phase, through data mining, we collected information from restaurants in three cities (Limeira, Campinas and São Paulo - Brazil) that were provided in the food delivery app. A total of 22,520 establishments were searched from the central point of each of the cities. In the second phase, the first 1,000 restaurants in each city were classified as dark kitchens, standard, or undefined restaurants. A thematic content analysis was conducted to further distinguish the dark kitchen models. Of the restaurants evaluated, 1,749 (65.2%) were classified as standard restaurants, 727 (27.1%) as dark kitchens, and 206 (7.7%) as undefined. In terms of the characteristics of dark kitchens, they were more dispersed and located further away from the central points compared to standard restaurants. Meals in dark kitchens were cheaper than in standard restaurants, and had a lower number of user reviews. Most of the dark kitchens in São Paulo served Brazilian dishes, while in the smaller cities, Limeira and Campinas, it was mainly snacks and desserts. Six different models of dark kitchen were identified: Independent dark kitchen; shell-type (hub); franchise; virtual kitchen in a standard restaurant (different menu); virtual kitchen in a standard restaurant (similar menu but different name); and home-based dark kitchen. The modelling approach and methodology used to classify and identify dark kitchens is considered a contribution to science as it allows a better understanding of this fast growing sector of the food industry. This in turn can help to develop management strategies and policies for the sector. Our study is also of value to regulators to determine their proliferation through urban planning and to promote appropriate guidelines for dark kitchens as they differ from standard restaurants.

[Water safety and quality and school feeding: approaches in Latin America and the CaribbeanInocuidade e qualidade da água e alimentação escolar: abordagens na América Latina e no Caribe]. / Inocuidad y calidad del agua y alimentación escolar: enfoques en América Latina y el Caribe.

Objective: Identify approaches to water safety and quality in documents describing school feeding programs in Latin American and Caribbean (LAC) countries. Methods: Descriptive, cross-sectional, exploratory study of documents on school feeding in LAC countries and territories. A documentary analysis was carried out and four initial categories were determined: "water for consumption", "water for hygiene", "water for food preparation", and "local/family agriculture", according to the use of water in school feeding programs. Documents were identified in 2018 and 2019 on the official websites of LAC countries and territories, the United Nations Food and Agriculture Organization, and the World Food Programme. Absolute and relative frequencies were obtained for quantitative data; thematic content analysis was applied to qualitative data. Results: Of the 114 documents analyzed, 29 were eligible. In the categories "water for consumption", "water for hygiene" and "water for food preparation", the only characteristic attributed to water was that it be potable. In the category "local/family farming", no approaches were found that addressed water for irrigation. Conclusion: The documents address water, but do not focus on its safety and quality. Governments and local authorities should review their documents and ensure that their approaches are mutually coherent and based on intersectoral support and dialogue to achieve the targets of the Sustainable Development Goals.

Objetivo: Identificar as abordagens sobre a inocuidade e qualidade da água em documentos que descrevem os programas de alimentação escolar nos países da América Latina e do Caribe (ALC). Métodos: Estudo descritivo, transversal e exploratório de documentos sobre alimentação escolar nos países e territórios da ALC. Foi realizada uma análise documental e, a priori, foram determinadas quatro categorias: "água para consumo", "água para higiene", "água para preparo" e "agricultura local/familiar", conforme o uso da água na alimentação escolar. Os documentos foram pesquisados durante 2018-2019 nos sites oficiais dos países e territórios da ALC, da Organização das Nações Unidas para a Alimentação e a Agricultura e do Programa Mundial de Alimentos. Foram obtidas as frequências absolutas e relativas dos dados quantitativos e, para os dados qualitativos, aplicou-se a análise de conteúdo do tipo temática. Resultados: Foram analisados 114 documentos, dos quais 29 eram elegíveis. As abordagens das categorias "água para consumo", "água para higiene" e "água para preparo" somente atribuíram à água a característica de ser potável. Na categoria "agricultura local/familiar" não foram encontradas abordagens sobre água para irrigação. Conclusão: Os documentos abordam a água, mas não focam em sua inocuidade e qualidade. Os governos e autoridades locais devem revisar seus documentos e garantir a unanimidade de abordagens com base no apoio e no diálogo intersetorial, a fim de alcançar as metas dos Objetivos de Desenvolvimento Sustentável.

A roadmap for developing educational actions using food safety culture assessment - A case of an institutional food service.

Food safety (FS) culture has been recognised as a phenomenon that can shape food safety behaviour. Specific educational actions can improve food safety behaviour. This study aimed to build a roadmap to guide the development of educational actions based on the assessment of the prevailing FS-culture. The study was conducted in an institutional food service in the Brazilian air force. A previously-developed mixed-methods and data triangulation approach was used to assess the FS-culture based on eight elements (leadership, communication, knowledge, commitment, risk perception, work pressure and normative beliefs, work environment, and management systems, styles, and process). The roadmap was designed based on a combination of the FS-culture element score (1-reactive, 2-active, and 3-proactive) and priority levels (highest, moderate, lowest, and no priority) of proposed topics to be included in educational actions. Such topics were based on specific literature about food safety culture and the behaviour of food handlers. The FS-culture diagnosis in the air force food service demonstrated an "active to proactive" FS-culture; the element "work pressure and normative beliefs" showed the highest score (3 - proactive), whereas "risk perception" and "management systems, styles, and process" indicated the lowest scores (1-2 - reactive to active). Based on the weaknesses and strengths in the prevailing FS-culture, the roadmap revealed that the topics showing the lowest scores, "risk perception" and "management systems, styles, and process," had the highest priority to be included in the educational actions. The designed roadmap may support food services in making decisions about food safety education towards a proactive FS-culture.

Inocuidad y calidad del agua y alimentación escolar: enfoques en América Latina y el Caribe

[RESUMEN]. Objetivo. Identificar los enfoques sobre la inocuidad y calidad del agua en los documentos que describen los programas de alimentación escolar en los países de América Latina y el Caribe (ALC). Métodos. Estudio descriptivo, transversal y exploratorio de los documentos sobre alimentación escolar en los países y territorios de ALC. Se realizó el análisis documental y se determinaron a priori cuatro categorías: “agua para el consumo”, “agua para la higiene”, “agua para la preparación”, y “agricultura local/familiar” según el uso del agua en la alimentación escolar. Los documentos fueron buscados durante 2018-2019 en los sitios web oficiales de los países y territorios de ALC, la Organización de las Naciones Unidas para la Alimentación y Agricultura y el Programa Mundial de Alimentos. Se obtuvieron las frecuencias absolutas y relativas de los datos cuantitativos y para los datos cualitativos se aplicó el análisis de contenido del tipo temático. Resultados. Se analizaron 114 documentos, de los cuales 29 eran elegibles. Los enfoques de las categorías “agua para el consumo”, “agua para la higiene” y “agua para la preparación” solo atribuían al agua la característica de ser potable. En la categoría “agricultura local/familiar” no se encontraron enfoques sobre el agua para el riego. Conclusión. Los documentos abordan el agua, pero no se centran en su inocuidad y calidad. Los gobiernos y autoridades locales deben revisar sus documentos y garantizar la unanimidad de los enfoques a partir del apoyo y diálogo intersectorial para alcanzar las metas de los Objetivos de Desarrollo Sostenible.

[ABSTRACT]. Objective. Identify approaches to water safety and quality in documents describing school feeding programs in Latin American and Caribbean (LAC) countries. Methods. Descriptive, cross-sectional, exploratory study of documents on school feeding in LAC countries and territories. A documentary analysis was carried out and four initial categories were determined: “water for consumption”, “water for hygiene”, “water for food preparation”, and “local/family agriculture”, according to the use of water in school feeding programs. Documents were identified in 2018 and 2019 on the official websites of LAC countries and territories, the United Nations Food and Agriculture Organization, and the World Food Programme. Absolute and relative frequencies were obtained for quantitative data; thematic content analysis was applied to qualitative data. Results. Of the 114 documents analyzed, 29 were eligible. In the categories “water for consumption”, “water for hygiene” and “water for food preparation”, the only characteristic attributed to water was that it be potable. In the category “local/family farming”, no approaches were found that addressed water for irrigation. Conclusion. The documents address water, but do not focus on its safety and quality. Governments and local authorities should review their documents and ensure that their approaches are mutually coherent and based on intersectoral support and dialogue to achieve the targets of the Sustainable Development Goals.

Behavioral predictors of household food-safety practices during the COVID-19 pandemic: Extending the theory of planned behavior.

The epidemiological scenario of COVID-19, social distancing, and business restrictions has increased food preparation and consumption at home. Food mishandling at home can significantly raise the risk of foodborne diseases. This study investigates food-mishandling behavior predictors by applying the extended theory of planned behavior (TPB), with the addition of knowledge and risk perception, to households during the COVID-19 pandemic. One thousand and sixty-eight consumers (n = 1068) in Brazil participated in this study before the COVID-19 vaccination period. Data were collected using an online questionnaire with 40 questions and different anchors; they were analyzed using structural equation modeling. The following original TPB factors positively affected the intention to implement safe food-handling practices: attitude (p < 0.001), perceived behavioral control (p < 0.001), and subjective norms (p < 0.001). More robust effects of attitude and perceived behavioral control on intention were also observed. Although food-safety knowledge did not affect intention (p = 0.30), it positively affected the other TPB factors. Perceived risk positively affected all TPB factors. The results of this study support the usefulness of TPB and its extension, providing evidence that public-health crises can contribute to changes in food-safety-related consumer behavior.

Inocuidad y calidad del agua y alimentación escolar: enfoques en América Latina y el Caribe / Water safety and quality and school feeding: approaches in Latin America and the Caribbean / Inocuidade e qualidade da água e alimentação escolar: abordagens na América Latina e no Caribe

RESUMEN Objetivo. Identificar los enfoques sobre la inocuidad y calidad del agua en los documentos que describen los programas de alimentación escolar en los países de América Latina y el Caribe (ALC). Métodos. Estudio descriptivo, transversal y exploratorio de los documentos sobre alimentación escolar en los países y territorios de ALC. Se realizó el análisis documental y se determinaron a priori cuatro categorías: "agua para el consumo", "agua para la higiene", "agua para la preparación", y "agricultura local/familiar" según el uso del agua en la alimentación escolar. Los documentos fueron buscados durante 2018-2019 en los sitios web oficiales de los países y territorios de ALC, la Organización de las Naciones Unidas para la Alimentación y Agricultura y el Programa Mundial de Alimentos. Se obtuvieron las frecuencias absolutas y relativas de los datos cuantitativos y para los datos cualitativos se aplicó el análisis de contenido del tipo temático. Resultados. Se analizaron 114 documentos, de los cuales 29 eran elegibles. Los enfoques de las categorías "agua para el consumo", "agua para la higiene" y "agua para la preparación" solo atribuían al agua la característica de ser potable. En la categoría "agricultura local/familiar" no se encontraron enfoques sobre el agua para el riego. Conclusión. Los documentos abordan el agua, pero no se centran en su inocuidad y calidad. Los gobiernos y autoridades locales deben revisar sus documentos y garantizar la unanimidad de los enfoques a partir del apoyo y diálogo intersectorial para alcanzar las metas de los Objetivos de Desarrollo Sostenible.

ABSTRACT Objective. Identify approaches to water safety and quality in documents describing school feeding programs in Latin American and Caribbean (LAC) countries. Methods. Descriptive, cross-sectional, exploratory study of documents on school feeding in LAC countries and territories. A documentary analysis was carried out and four initial categories were determined: "water for consumption", "water for hygiene", "water for food preparation", and "local/family agriculture", according to the use of water in school feeding programs. Documents were identified in 2018 and 2019 on the official websites of LAC countries and territories, the United Nations Food and Agriculture Organization, and the World Food Programme. Absolute and relative frequencies were obtained for quantitative data; thematic content analysis was applied to qualitative data. Results. Of the 114 documents analyzed, 29 were eligible. In the categories "water for consumption", "water for hygiene" and "water for food preparation", the only characteristic attributed to water was that it be potable. In the category "local/family farming", no approaches were found that addressed water for irrigation. Conclusion. The documents address water, but do not focus on its safety and quality. Governments and local authorities should review their documents and ensure that their approaches are mutually coherent and based on intersectoral support and dialogue to achieve the targets of the Sustainable Development Goals.

RESUMO Objetivo. Identificar as abordagens sobre a inocuidade e qualidade da água em documentos que descrevem os programas de alimentação escolar nos países da América Latina e do Caribe (ALC). Métodos. Estudo descritivo, transversal e exploratório de documentos sobre alimentação escolar nos países e territórios da ALC. Foi realizada uma análise documental e, a priori, foram determinadas quatro categorias: "água para consumo", "água para higiene", "água para preparo" e "agricultura local/familiar", conforme o uso da água na alimentação escolar. Os documentos foram pesquisados durante 2018-2019 nos sites oficiais dos países e territórios da ALC, da Organização das Nações Unidas para a Alimentação e a Agricultura e do Programa Mundial de Alimentos. Foram obtidas as frequências absolutas e relativas dos dados quantitativos e, para os dados qualitativos, aplicou-se a análise de conteúdo do tipo temática. Resultados. Foram analisados ​​114 documentos, dos quais 29 eram elegíveis. As abordagens das categorias "água para consumo", "água para higiene" e "água para preparo" somente atribuíram à água a característica de ser potável. Na categoria "agricultura local/familiar" não foram encontradas abordagens sobre água para irrigação. Conclusão. Os documentos abordam a água, mas não focam em sua inocuidade e qualidade. Os governos e autoridades locais devem revisar seus documentos e garantir a unanimidade de abordagens com base no apoio e no diálogo intersetorial, a fim de alcançar as metas dos Objetivos de Desenvolvimento Sustentável.

Food safety behavior and handling practices during purchase, preparation, storage and consumption of chicken meat and eggs.

The aim of this study was to assess the risk of occurrence of a foodborne outbreak and point practices determinant to achieve high Good Hygienic Practice level during handling practice from purchase to consumption of chicken meat and eggs. The risk behavior of respondents and the risk of the occurrence of a foodborne outbreak were measured using Weighted Harmonic Outbreak Prevention Index (WHOPI). WHOPI were not correlated to socioeconomic data and perception of risks. Different profiles of handling practices were identified inside each WHOPI level. Chicken meat defrost, time and temperature of egg cooking and the point of yolk were identified as the most important procedures responsible for the WHOPI level upgrades. The consumption of chicken meat and eggs were characterized as discrete distributions. The average consumption of chicken meat was 113.48 g/per day and eggs daily intake distribution was 0.92 units/day. Our results can be applied for future microbiological food safety risk assessments related to the consumption of chicken meat and eggs.

Knowledge, attitudes and practices of food handlers in food safety: An integrative review.

This study presents an overview of the relationship between knowledge, attitudes and practices (KAP) of food handlers with training in food safety, in addition to proposing reflections on the training of food handlers, considering its responsibility for food safety and health of consumers. The review was based on the integrative method. The descriptors used were: (food handler), (knowledge, attitudes and practice) and (training). Six databases were searched, 253 articles were consulted and 36 original articles were included. Fifty per cent of the articles pointed that there was no proper translation of knowledge into attitudes/practices or attitudes into practices after training. Knowledge, attitudes and practices of food handlers are important for identifying how efficient training in food safety is allowing prioritize actions in planning training. The evaluation of KAP is the first step to understand the food handler's point of view. After this evaluation other diagnostic strategies become necessary to enhance this understanding.