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A Study on Dining-Out Trends Using Big Data: Focusing on Changes since COVID-19

Author

Listed:
  • Hyo-Sun Jung

    (Center for Converging Humanities, KyungHee University, Seoul 02447, Korea)

  • Hye-Hyun Yoon

    (Department of Culinary Arts and Food Service Management, KyungHee University, Seoul 02447, Korea)

  • Min-Kyung Song

    (Department of Culinary Arts and Food Service Management, KyungHee University, Seoul 02447, Korea)

Abstract

This study examined consumers’ emotions and needs related to dining-out experiences before and during the COVID-19 crisis. This study identifies words closely associated with the keyword “dining-out” based on big data gleaned from social media and investigates consumers’ perceptions of dining-out and related issues before and after COVID-19. The research findings can be summarized as follows: In 2019, frequently appearing dining-related words were dining-out, family, famous restaurant, recommend, and dinner. In 2020, they were dining-out, family, famous restaurant, and Corona. The analysis results for the dining-out sentimental network based on 2019 data revealed discourses revolving around delicious, nice, and easily. For the 2020 data, discourses revolved around struggling, and, cautious. The analysis of consumers’ dining-out demand network for 2019 data showed discourses centered around reservation, famous restaurant, meal, order, and coffee. However, for 2020 data, discourses were formed around delivery, price, order, take-out, and social distance. In short, with the outbreak of the pandemic, delivery, takeout, and social distance emerged as new search words. In addition, compared with before the COVID-19 pandemic, a weakening trend in positive emotions and an increasing trend in negative emotions were detected after the outbreak of the COVID-19 pandemic; specifically, fear was found to be the fear emotion.

Suggested Citation

  • Hyo-Sun Jung & Hye-Hyun Yoon & Min-Kyung Song, 2021. "A Study on Dining-Out Trends Using Big Data: Focusing on Changes since COVID-19," Sustainability, MDPI, vol. 13(20), pages 1-23, October.
    • Handle: RePEc:gam:jsusta:v:13:y:2021:i:20:p:11480-:d:658593
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    References listed on IDEAS

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    Cited by:

    1. Sheng-Fang Chou & Jeou-Shyan Horng & Chih-Hsing Liu & Tai-Yi Yu & I.-Yen Lu & Kuo-Wei Chen & Jun-You Lin, 2026. "Advancing Big Data Adoption for Sustainability Marketing in Restaurants: A Hybrid Multi-Criteria Decision-Making Approach," Journal of the Knowledge Economy, Springer;Portland International Center for Management of Engineering and Technology (PICMET), vol. 17(2), pages 3404-3432, April.
    2. Unji Baek & Seul Ki Lee, 2023. "Pandemic Dining Dilemmas: Exploring the Determinants of Korean Consumer Dining-Out Behavior during COVID-19," Sustainability, MDPI, vol. 15(10), pages 1-15, May.
    3. Jina Jang & Eunjung Lee & Hyosun Jung, 2022. "A Study of Consumers’ Perceptions of Take-Out Food before and after the COVID-19 Outbreak: Applying Big Data Analysis," Sustainability, MDPI, vol. 14(19), pages 1-23, September.
    4. Mian Yang & Wenjie Fan & Jian Qiu & Sining Zhang & Jinting Li, 2022. "The Evaluation of Rural Outdoor Dining Environment from Consumer Perspective," IJERPH, MDPI, vol. 19(21), pages 1-16, October.
    5. Giovanni Cintra & Filipe Grilo, 2025. "Not your fault, but your responsibility: worsened consumer sentiment on work-from-home products," Journal of Marketing Analytics, Palgrave Macmillan, vol. 13(4), pages 1020-1032, December.

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