Restaurant hygiene attributes and consumers’ fear of COVID-19: Does psychological distress matter?

Restaurant unhygienic affairs have concerned consumers and policy makers alike since the onset of COVID-19 pandemic. The current study incorporates restaurant hygiene attributes—consumers-use spaces, personal hygiene of staff, workplace hygiene— and their association with consumers’ fear of COVID-19 (CFC). Moreover, how CFC educes consumers’ psychological distress (CSD) and the consequent behavioral reactions—preventive behavior (PB) and revisit intention (RI)— has been examined. Furthermore, perceived vulnerability (PV) employed as a moderator between hygiene attributes and CFC. Data collected from 407 respondents via Chinese online platform was analyzed in SPSS 25.0 and AMOS 24.0. Results showed significant association between hygiene attributes and CFC. Similarly, CFC significantly engenders CSD, which consequently effects PB. Contrarily to our hypothesis, CSD positively developed RI. Lastly, PV moderated the relationships between antecedents and CFC. Findings add to the literature of health management, consumer psychology, and service management with practical relevance, followed by limitations and potential future avenues. •The research investigates the restaurant hygiene attributes in developing consumers’ fear of COVID-19.•Perceived vulnerability moderates the association between hygiene attributes and consumers’ fear of COVID-19.•Consumers’ psychological distress engenders behavioral reactions—preventive behavior and revisit intention.•The study confirms that hygiene attributes cause consumers’ fear of COVID-19 and associated psychological distress.•Empirical results exhibit that psychological distress positively develops consumers’ preventive behavior.