Restaurants around the world were forced to shut down their dining rooms at the onset of the COVID-19 pandemic earlier this year to comply with stay-at-home orders. While many operations closed for good, others reopened at limited capacity several weeks later, sparking creative solutions to enforce social distancing guidelines, including utilizing mannequins. Others were more conservative and opted to place plastic or glass partitions between tables. But which socially-distanced dining room do consumers prefer?
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A study published in the International Journal of Hospitality Managementrevealed that consumer perceptions of the dining room that utilized partitions were significantly greater than those that used mannequins. Scott Taylor, assistant professor at the University of Houston Conrad N. Hilton College of Hotel and Restaurant Management, led the survey of more than 300 people comparing the two servicescapes on the qualities of aesthetics, comfort, safety and cleanliness.
“Results of the current study suggest that consumers
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When talk of a possible TikTok ban began in July, the leaders of a small social video app called Triller saw a growth opportunity.
To attract users, the company set its sights on TikTok’s biggest names. Some of the Sway Boys, a group of TikTok influencers, had been toying with the idea of building their own app to compete with TikTok, but after a discussion with Ryan Kavanaugh, the majority owner of Triller and a veteran entertainment executive, they decided the platform could be good for them.
Triller offered the creators a deal: Tell your audience on TikTok that you’re moving to Triller, and we’ll give you equity and roles within the company. You can still post on TikTok, they were told, but only if you post on Triller more frequently. In turn, of the Sway Boys, Josh Richards, 18, was named Triller’s chief strategy officer, and Griffin Johnson, 21,
Noise can make or break a dining experience, according to a laboratory study replicating common noise levels in restaurants.
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The acoustic experts say the study proves that high noise levels can play a major part in a dining experience — along with the quality of the food and restaurant service.
“Our study not only shows that relaxing music at low noise levels increases food enjoyment but indicates that even ‘normal’ background noise levels in restaurants can be unpleasant to diners,” says lead author, Flinders University PhD candidate Mahmoud Alamir.
“We do not always recognise the cumulative effect of noise to our stress or annoyance levels, but we see how every one of us has sensitivity to noise in different ways.”
The study considered factors such as age, gender and noise sensitivity to background noise.
Accordingly, noise-sensitive people, as well as older people and females, reported lower enjoyment of food when