Coding and Labelling: Group 3 (Section H)

No Comment by the participant

Coding remarks
.

1 Nikhil: So I enjoy going out with my friends and

family and close ones. The factors that sort of comfort Positive Factors: Sanitisation
me are seeing the sanitation levels and seeing the Levels, Quality of food,
quality of food being offered. I try going for food that Freshness of food
is fresh that is cooked in front of me and which is not
stored in some sort of capacity and major discomforts Discomforts/Inconveneinces:
these days are the lack of personalization due to Lack of personalisation,
COVID. So we have less and less fine dining lesser fine-dining
scenarios available with us. experiences

2 Parth: Okay so for me I think comfort and in terms of Positives: Good Reviews
the cooking and the kind of reviews that I get from from various aggregator
different options available. Going out to eat in these apps
uncertain times would be mostly in a very rare
celebratory occasion or to catch up with friends after Frequency of visits: Rare,
a long time given the pandemic situation so those Celebratory Occasions
would be the extreme situations wherein I would go
out in the current scenario. Apart from that major Discomforts: crowded
discomforts would be crowded places or higher places, higher waiting
waiting periods at restaurants so that would be a big periods
no for visiting such places.

3 Tanay: Yeah so coming to my experience so I

normally go with friends and not alot with family Prefer home food with
because it’s like we we go to restaurants only if you family
want better food and normally we get very good food
 at home but if we consider the college then I've been With friends, can show
going out a lot more because we get better food at leniency wrt Covid
those fine-dine restaurants. So yeah that is how my protocols’ consideration
experience has been and that is how my spectrum of when choosing a restaurant
restaurants has increased in Kozhikode as compared
to my hometown because here I am okay with a little
bit less of COVID protocols but if I’m getting good
food there so that is the most important aspect in
these circumstances even if I'm getting a little bit less Good food is the main
variety but good food so good food will be the main criteria
criteria for going to any restaurants for me right and Major purpose of visit-
it's mostly a leisure visit. Leisure

4 Dhruv: I go out with friends and family as well. So the

major comfort factor especially when you're going out with Factors of comfort: Social
family is the safety post pandemic and how the Distancing
restaurants are actually ensuring that social distancing is
Digitisation of menu
there. If they have digitized the menu or if they have done
anything else. Especially with parents or anyone else.

5 Aarushi: So I like visiting restaurants. I visit

restaurants both with my friends and family. The Important factors both pre
major factors that I take into consideration are and post covid: safety,
obviously the safety factors that have been followed preparation of food
by the restaurants and how food is being prepared
that is both pre-COVID and post-COVID. One factor Important factor pre-covid:
is also the variety of food that they're offering. That is Variety of food
one consideration that was very important pre-COVID
but post-COVID, I feel that is not very important for Discomforts post covid-
me right now and the major discomfort factors are if crowd, waiting time
there is a lot of crowd in the restaurant the waiting
time is very long.

6 Noah Parker: So, usually I visit restaurants with my

friends and sometimes with my family. Apart from
that, again I visit an array of restaurants from street
food restaurants to fine dining restaurants. So right Eliminated street food, focus
now, I have eliminated the entire street food side of on fine-dining
the spectrum and I focus more on fine dining
restaurants and those restaurants which have a
proper facility for maintaining safety and hygiene and
other factors. Major discomfort factors for me as well
 Discomforts: long waiting
are waiting lines, long waiting times and again lines, crowded places
crowded places.

7 Deathmaster: So the first experience I had post-

COVID was in a fast food chain, Pizza Hut and the Considerations and Positive
major differences were that the sitting arrangement Visible changes: wider
had been changed and there were sanitizers on each sitting arrangeemnts,
table. Temperature readings were taken when we temperature readings, virtual
entered the store and finally physical menus were menus, No-cash payments,
replaced with virtual online menus and there was no Sanitization
sort of cash payment allowed. Everything was done
via virtual modes of payment.

8 Parth: Okay so apart from what deathmaster

mentioned, so the other things that I looked forward
to or looked more cautiously at was whether the
waiters and the helping staff were wearing masks and Considerations and positive
all the necessary safety precautions were taken and visible changes: Masks worn
the utensils that were out were clean or not. So I put by staff, cleaner utensils
more into consideration than before I guess. We
should always be cautious but it was more evident
when I went out after the pandemic situation. Apart
from that there were more pre-visit considerations like
are the places open or what is the kind of situation at
those dine-out restaurants. There were reviews and
reference considerations from other buyers or people
who visited the restaurants. So I would usually ask Approach: Cautious, use of
them about how the situation is, is it okay to go to reviews
such places or are they following the standards that
are prescribed? So it was more of a cautious
approach and more information collecting parameters
which were taken into consideration before going into
the dining experience all together and apart from that,
also when you were having dinner there were
different security scans all throughout. All in all, it was
a satisfactory experience but yeah there were Experience: Satisfactory
concerns at the back of the mind.
9 Tanay: So some of the things that have been covered Considerations and positive
apart from that some of the additional things were the visible changes: Selection of
selection of places and for example - where do you sit, secluded places, type of
what table do you select. So there were around 10 people
crowd that comes to the
who went to the restaurant that particular day and we
ensured that we took a table in a secluded area. So there place
was a big table outside and that's where we enjoyed
ourselves and we sat there. So that was one thing and
apart from that we also saw that what is the crowd that's
coming to that place so it was a very good area so the
crowd would actually follow the restrictions or would they
create problems for us in terms of COVID. So these are
some of the additional things that we considered.

10 Dhruv: I think most of it has been covered but a couple of

things that I experienced when I went out for the first time Considerations and positive
after the restaurant they actually had glass partition visible changes: Glass
between the tables so that was a major security factor that
partitions used, social
you are actually not getting into contact and they will also
maintaining social distancing there. They were sanitizing distancing maintained
the cards with a special sanitizer. So all those things
added to the safety and made the experience good. Experience: Good, added to
safety

11 Arushi: So most of the things have already been covered

but the only difference I felt in my experience was that the
restaurant that I visited had switched to disposable cutlery
and crockery. So this was one factor that gave me
Hygiene and safety
assurance that the same utensils are not being used again
and again. So this was one additional factor that assured
me about the safety of the place.

12 Noah:  Similar to the experience of my peers, I guess

more or less everything has been covered. Some of the
things that I noticed which were a shift from pre-covid
times were ofcourse basic hygiene factors like wearing a
mask and other social-distancing measures. But yes, there
were some physical barriers like tangible curtains were put
up within each of the dining spaces and these dining Segregating the restaurant
spaces were more spread out as compared to what it was space using innovative
earlier in the same restaurants. So those were some of the techniques adding to safety
things that changed and built a little more safety factor for
me for those restaurants.

13 Death Master: In the scenario pre-covid, I visited Factors influencing the visit
food joints twice a week and main concerns and to a restaurant
 factors were the quality of being food served, the
taste, the amount and lastly the time being taken to Preferred timings to visit a
serve that food. If I could rate cost at around 7 out of restaurant - Weekend
10 would be the rating and mostly visited were
concentrated during the weekends.

14 Paarth: Likewise for me, firstly the quality of food or Quality and tasty
the taste of the food was the topmost criteria but
again that was against a close correlation with the Trade-off between cost and
price. Cost was an important measure wherein I quality
would not want to shed out more irrespective of the
quality of food. So it had to be a balance between Ambience
both of them. Again followed by the ambience of the
restaurant, it was another important criteria as to how
much you are spending upon that in terms of having Visiting the restaurants on
a pleasant time there. And to have the same I would weekends for leisure purpose
mostly make my visits on weekends wherein I would
just have a good leisure session. And apart from that
I think, like I said cost was an important factor to
consider.

15 Krishnarjuna: So I will start with cost first, it was more

about value-for-money. So if I am paying high whether I Value for money food
am getting that particular taste and quality or not and if I
am paying low then I should get the taste, the quality
might be okay but then taste was a very important aspect
in my selection. The frequency was very low to be frank
but it depends on where I am, so if I am not in my Proximity from home town
hometown then the frequency is very high and I even go
on weekdays and weekends and if I am in my homecity
then very low frequency and even if I go normally on
weekdays when there were not much people going to the Taste, quality, cost
restaurants. And the factors considered were typically
taste and then quality depending on the cost.

16 Ronit: I think the factors considered for me were

same food quality, taste, google reviews and a lot of Quality, taste, google
them. Apart from that if you talk about cost, I think it reviews
varied depending on who you are going with, if you
are going with friends you generally tend to look a Company with whom you
little at the cost so that it is affordable for everyone are going out (cost
and all but if you are going with family probably the preferences)
cost is not such big a factor. So that was the case of
cost. Apart from that, frequency,  I would say once or
twice a week for sure considering we were in IIM Frequency: 1 or 2 in a week
 Kozhikode last year then that time once or twice a
week definitely we used to go out.

17 Aarushi: For me frequency would be twice a week and Frequency: twice a week and
my visits were restricted to weekends because it was preference weekend
easier to coordinate between friends and family whoever
was free which was mainly on weekends. The factors to
Coordination with the
be considered were quality and taste and for me the cost
was more or less related to the occasion for which I was company you are going with
visiting the restaurant. For example, if it was a special
occasion like a birthday or some sort of celebration, the Quality taste
cost was not a very major deciding factor but if it was just Cost associated with
a general visit I would take cost into consideration and occasion
other factors also mentioned.

18 Noah: For me as well being a student cost was

always a background factor but as my frequency of Quality and safety important
visiting restaurants was very low it didn’t really factors
matter. So once I am out (on a very infrequent basis
occasionally) with friends, then cost   is not the factor.
Major factors were the quality of food and post-covid
the safety of the concerned restaurant.

19 Death Master: Hygiene could be rated at 5 out of 10 Taste bigger factor than
because if it was a roadside stall the taste was the primary hygiene
factor whereas if I chose a big restaurant then hygiene
played an important role as well and the visits were mainly
Leisure purposes
for leisure purposes.

20 Paarth: I think hygiene was always an important Hygiene – imp factor

factor but it had been a nascent need rather earlier, It
was not being given attention to. So it has always
been important but it was understood that there
would be some minimal standards that would have
been maintained upon. But there was not a lot of
emphasis on the purpose per se. But given the Purpose of visit: leisure and
current situation, it has made us more aware of such professional
conditions and to pay more attention to those details.
Apart from that the visits can be more both in terms of
leisure or profession depending upon the need; there
was a striking balance between both of the purposes
of visits.
21 Krishnarjuna: For me the purposes were more Purpose of visit: leisure and
leisure but yes obviously there were some professional
professional visits as well. In terms of hygiene I would
rather rate hygiene at around 7.5 or 8 because I
normally didn’t go to any roadside stalls I would Hygiene – moderate
normally go to (even if stalls) some high end and very importance
well-known places where atleast there is some level
of quality and hygiene maintained. So I did have a
little bit concern for hygiene in pre-covid times as well
but obviously it has become more important now.

22 Ronit: To be very honest, before the pandemic because Hygiene importance grew
people go to all kinds of roadside stalls and all and after pandemic
hygiene was never considered to be a major factor until
the pandemic hit and being a fresher I think it was for
Purpose of visit: Leisure
leisure purpose

23 Dhruv: So like Ronit mentioned I guess I mean to an

extent hygiene was and will always be an important factor hygiene and personal care
when I say hygiene I mean it’s basically some amount of
personal care Hospital amount of personal what should I
say you know carrying a sanitiser like post covid more and
more importantly that you keep but then again being
young and all I don’t like Young and all I don’t like hygiene
will be of that much of an importance to be very honest in Purpose of visit: leisure
terms of what I feel and when I say that I want to visit a
restaurant or something it’s purely for leisure purpose if I
have to put it to you

24 Aarushi: yeah so for me the visit to the restaurant for me Hygiene important factor
hygiene was always an important factor but pre covid I
would not necessarily enquire to the restaurant about but I Transparency to depict the
would not necessarily enquired about the protocols they
following of covid protocols
were following hygiene was about the way the food served
post pandemic I question about the standard protocol they
follow while they prepare the food.

Dhruv: Similar to the experiences of my peers Ronit

25 Ronit and Arushi being a fresher I have visited Purpose of visit: Leisure
restaurants only for leisure purposes and apart from
that pre Covid they were very low sanity checks done Enquiry regarding the
for hygiene or a particular restaurant because I had protocols being followed or
visited entire spectrum from roadside to fine dinings not at the restaurant
post covid post covid sensitisation to hygiene was
skyrocketed I started enquiring a lot about the
 standard practices they were following to improve the
hygiene of the restaurant

DeathMaster: So as move to the current part of the

26 year I feel the arrangements have kept in mind and if
had any positive impact started declining accepted
find any restaurants for their stepping stringently
followed other joints have resorted to coming back to
the previous arrangements of how it was pre-Covid
and this is not had a very positive impact on me
personally and I would still like to see some sort of Strict adherence to covid
covid protocols being followed at all the restaurants. protocols
So not typically endangered but there is some sort of
safety and security issue that crops up in me  when I
see the covid protocols not followed upon stringently
okay but overall how the conditions are going up so
start concern for me to stop going all together
because those conditions get reflected upon at
restaurant see around us the kind of exactly where
you might be expecting upon by people in such Transparency in showing the
places as well so that might be one and as far as my protocols being followed to
experience is concerned I have also seen that the increase the trust
protocol site now being they are not being followed
right now

27 Parth: Again I would relate to Deathmaster in my case the Surroundings, ambience

immediate surroundings and external factors impact upon
me since I am from Mumbai there have been a lot of
cases increasing there so there have been no sanity
Regular sanity checks
checks the external factors impact that decision also. It
doesn't have to be particularly with the experience of
dining out but surrounding the sociological condition that External conditions of
affect  decision making for that also we might stop going to restaurant
restaurant altogether it's not about dining but overall
experience how the conditions are going up so that might
be more of a concern of stop going there altogether

Krishnaarjuna: Okay as far as my visits are

28 concerned because I’m not in my hometown yes I am Proximity to hometown
still visiting but if you consider going to my hometown
then I have to drive it would rather we are not would
not visit any restaurants at all or even if I do I look I
would rather not have any food there and order to
ensure I don’t take anything from the romantic care of Importance of self-care
myself so that has been my experience and there has
been a lot of slack in terms of the amount of safety Slack in covid protocols
protocols that we were seeing initially compared to being followed
 now specially I think in Statesville

29 Ronit: It is pretty much the same for me as well as there Strict adherence to safety
has been a lot of slack in the amount of safety protocols protocols
being followed initially as compared to now. Specially I
think in states where the cases are very high for eg:
Kerala, it is really appalling to see the kind of safety that is
there in some of the big restaurants and it is scary at Reduction of Covid fear
times. But then at any place you see, people are not among participants
wearing mask on a continuous basis so the fear factor has
been reduced among all of us.

30 Aarushi: I feel the measures taken by the People are not encouraged to
restaurants are reduced over time. We can see that wear masks
the social distancing norms are not being followed
and people are not encouraged to wear masks all the
time. This is more or less the same for all the
restaurants in Kerala. But this is not the reason for
me to stop going to the restaurants. So as Rohit said,
the fear of Covid has reduced and I will continue to Proper precautions not being
visit the restaurants but seeing the measures that are taken
being taken by the hostels are not very encouraging

31 Dhruv: Contradictory to my peers, I think I have seen

a consistent standard and maybe this is because of
the fact that I have been visiting one or two Loyalty to one or two
restaurants and that are fine dine restaurants. I have restaurants
seen that they have regularly and strictly followed the
covid protocols and also been consistent and
adamant in the behavior to handle the covid scenario. External factors affecting
Apart from that, I see some discrepancy in the experience
behavior of those visiting the restaurants. As many of
us said, the fear of Covid has reduced which is not
very encouraging and it does not feel very safe to
have people around that are not following the Taking adequate measures
protocols. But in the end, the restaurants have been instils positivity among
taking adequate tangible measures to curb this entire customers
thing and that is very encouraging to see and gives a
positive attitude towards visiting restaurant

32 Deathmaster: The number of visits and the frequency has

definitely reduced. The societal influence has also been a External Factors: Family,
 elders and societal pressure
key factor because elders are not really appreciative of me
going out to a restaurant and having food over there. That
is, it.

33 Parth: My opinion that societal need was justified because

opening the restaurants does not necessarily mean that Availability of many options
people will only dine out. There are other options available
such as ordering of food and home deliveries. So that may
be another outlook if that matters. In terms of dining out as
an alternative, I think it might be an irresponsible way of Increase in consumer
stating but people are adjusting and adapting to the new confidence because of
normal and also vaccination drive is being carried out external factors such as
which will cover the entire nation eventually. So there is a vaccination drive
sense of confidence that is coming to the general public
which may reduce the general perception of risk of going
out and having food

34 KrishnaArjuna: I would like to add one more point to this

is the kind of food that are being offered. For example, the
sugarcane juice or such stalls where we get cold food Type of food: cooked or not
which we normally fear more. But when we talk about
differentiating factor
cooked food, that seems to be more okay and society
perceives it positively. I feel that cold food may not be
good and cooked food is better to eat outside but that is a
calculated risk we will have to take. And these are my
preferences as well. If you talk about my regular
frequency, we used to go once in a while, which has
completely vanished. But the frequency of going out with
friends has been more or less the same. The only
difference being I tend to eat less or avoid eating even if
we visit a restaurant.

35 Ronit: I think the frequency has reduced a lot. Especially

just after the pandemic when the restaurants were Frequency: back to pre covid
opening up. But slowly as other things are being times.
normalized, even this has been back on track. The
frequency of going out with friends and families has
returned to pre covid times. Apart from that, choice of food
has changed a bit and the kind of food that we prefer to
eat outside is well cooked food. And societal pressure was
there initially but over time it is reduced and things are
normalizing because of the vaccination drive. The
government was not opening the restaurant and food Trust on the government
outlets earlier and as they have opened it now, we believe
that they have taken the necessary checks and action and
it does give a small sense of confidence.
36 Aarushi: My experience has been similar to that of
deathmaster and the frequency of going out has definitely
reduced post pandemic. Regarding societal pressure, my External factors affecting
parents are not very appreciative of me going out to eat in
personal decisions
a restaurant. But on the contrary when I see my friends
going out, that encourages me to also visit. As far as
government nod is concerned, it is more important for me
that whether restaurants are following all the necessary Trust on the restaurant
precautions to make our experience smoother just like it chains to follow protocols
was before the pandemic. I would like to place more trust
on the restaurants rather the government’s decision.

37 Taher: My frequency has dropped quite a bit. Personally, Frequency of visiting:

the frequency has not come up to the level that was before Dropped
covid. Part of the reason why I think personally I am
extremely cautious about not going out in general not just
restaurant but in general I have reduce the tendency of
going out apart from that as part of the government
regimes I think as an industry, the restaurant industry has
adapted with, you know, take away and home deliveries
following lot of covid protocols mandated by the
government. But as Arushi mentioned previously, I trust Not much trust in
the restaurant in which I’m dining rather than the government protocols
government protocols and that is why I have been visiting Trust in fine-dine restaurants
one or two restaurants, which are again fine dining

38 Nikhil: I would prefer ordering via the app rather than Preference: Ordering
going to the place and getting a Takeaway or dining out online/Takeaway
and the reasons to visit have largely been for a change of
place or scenario which is the primary reason why I dine
Reasons to dine out- Change
out right now instead of of place/scenario

leisure purposes that leisure purpose is taken care of by Leisure purpose being taken
ordering through the app or Takeaway is from the care of via apps
restaurant

39 Paarth: I think it depends on what is the aim of the visit.

So if it’s like an experience altogether with my friends and Preference (online ordering
family so I will still go to the restaurants but if it’s just for vs dining out): Depends on
the food, only for the taste buds, it would be in terms of Situation and event
ordering from the apps. So again that would reduce my
visits because if it’s just me or a couple of friends of mine
out rather have it at my own place but if it is a more
special occasion that would still ensure that I would go to
the restaurants all together. It would depend upon the
situation and the event according to which I will decide for
 the same 

40 Tanay: Even for me it will be very similar so for with family Frequency of visits: depends
I would rather not go out and even if we want to we would on company (family vs
have it at home but if we are meeting our friend so then friends)
the main reason. So it’s like meeting your friends and not
having food. So, in that purpose to visit a restaurant is to
meet them and not to have food.
Purpose of visit: Meet
Friends

41 Ronit: I, personally, believe that dining out is an

experience which I don’t think can be replicated at all
times when you order in. Order-in, of course you get Prefers dining out
food and you can have it at the comfort of your home Expressing favourable
and it has its own advantages but would still prefer reaction
dining out.

One more thing, during the pandemic when

restaurants were closed people were ordering in a lot.
As the pandemic is there, people were ordering in
more than going out. So most people are a little tired
of ordering in and would like to go to the restaurant to
have that experience again. The experience we all
used to have one year back probably. So, I think
dining out is an experience which cannot be
replicated.

42 Aarushi: Even I feel that take-away and dining-out

are very different experiences and cannot be
compared. But, taking the current scenario into
consideration. If I’m with my family I would prefer food
from some app because all of us are not fond of Again, preference depends
going out. And when I’m with my friends I would on who you are accompanied
prefer I would dine out or go to a restaurant. As with
Krishnaarjuna mentioned, that the purpose is very
different, the purpose is to meet friends in specific
place and have food.

43 Taher: Yeah, so, my tendencies have changed

dramatically towards ordering at home and this has
caused me to change preferences because many a times
various types of food, you know, fast food gets soggy, and
 then you don’t have the same preference towards the Change in preferences
food. So in that I have changed a bit of preference towards relating to cuisines to order
the cuisine that I have been eating for a while now. Apart
from that, generally I have been very cautious, I call my
friends to my home, and then we have dinner at home by
ordering from the restaurant that we love. So, those are
the modifications that have been happening to the
behaviour post covid..

44  Nikhil: three words would be social distancing, good Expereience: Good in terms
hygiene and ambience, and high prices. of Hygiene, ambience and
social distancing
Bad in terms of prices
My suggestions to the restaurants would be to ensure Suggestion: Proper
that covid protocols are followed by the diners as well following of covid protocols
as your staff and there should be no laxity among by diners and staff
either of them.

45 Paarth: okay so my suggestions would be in terms of Suggestion to have a Live-

the waiting times where you could have a live time Time Tracking of waiting
tracking as such where you can say this is the kind of lines, transparency on
status of the occupancy rate at our restaurant and occupancy rates and status
this the kind of waiting times that we have maybe in quo
terms of the tables that are waiting outside I mean the
customers that have been waiting for them to get in.
So to have a transfer that I will waiting outside the
customers that are waiting for them to get in so to
have a transparency in terms of what is the status
quo at the restaurant for me to visit maybe an issue
that can be tackled in that manner and with a
technological intervention. So yeah, that might be my
suggestion to the restaurants.

46 Tanay: Yeah, so my suggestion would be something Open Kitchen suggested

around the kitchen so might be an open kitchen, or put
some camera, give them an assurance and chef and
everyone are also following the covid protocols and not
only the people who are waiting on you. That is one
 thing that I would suggest. And three words would be
very similar regarding my experience: covid protocols Positive experience in terms
followed, Safety measures felt, and good quality and of Safety, hygiene, covid
tasty food maintained. Don’t mess up on the quality protocols maintainence, no
and taste. quality/taste degradation

47 Ronit: my three words would also be similar, quality,

safety, and hygiene, all three experienced. Pretty Favourable experiences
simple there. Apart from that, if we have any with safety, hygiene and
suggestions? I think it’s very basic, when the precautions.
restaurants started opening up, they had a lot of safety
precautions and they were really encouraging of the
customers who actually went in

48 Arushi: Yeah, so the three words that come to my mind Favourable experience in
are, safety, security, and delicious. Delicious food is terms of safety, security and
something that cannot be compromised upon by the taste
restaurants and I have felt assured of this and my
advice would be to reduce human contact. To reduce Suggestions: Reduction of
the number of human touch points and to keep them human contact while
as minimum as possible. reducing human touch points

49 Taher: my three words would be safety, critical Favourable experience

behaviour, and lastly, of course, quality. My
suggestions to the restaurant would be try adapting to Suggestions: Hybrid model,
the hybrid model in a much more tailored manner, try different packaging
different sorts of packaging equipment, to maybe equipment
provide the same experience to the home that you
have at a diner, the same experience could be
extrapolated

Labelling
Hygiene Good Purpose Frequency Mode of Adherence to Discomforts Overall
and Safety Quality and (leisure vs of Visit ordering Covid to customer experience
Tasty Food professional and type Protocols experience post Covid
) and of
company restaurant
(family vs
 friends)

Hygiene: Good Code 3 Code 2 Mode Transparenc High waiting Code 8

Code 6 Quality Code 14 Code 13 Code 33 y (External time Code 10
Code 11 Code 1 Code 15 Code 14 Code 38 Factors) Code 2 Code 12
Code 19 Code 3 Code 16 Code 16 Code 39 Code 24 Code 5 Code 44
Code 20 Code 13 Code 17 Code 17 Code 41 Code 26 Code 6
Code 21 Code 14 Code 19 Code 35 Code 42 Code 27
Code 22 Code 15 Code 20 Code 37 Code 31
Code 23 Code 16 Code 21 Code 40 Type Code 32 Crowded
Code 24 Code 17 Code 22 Code 6 Code 33 places
Code 46 Code 18 Code 23 Code 34 Code 36 Code 2
Code 47 Code 46 Code 25 Code 41 Code 45 Code 5
Code 28 Code 46 Code 6
Code 38
Safety: Tasty Code 40 Maintenance
Code 11 Code 5 Code 42 (Internal
Code 12 Code 13 Factors)
Code 18 Code 14 Code 1
Code 24 Code 15 Code 7
Code 29 Code 16 Code 8
Code 44 Code 17 Code 10
Code 46 Code 19 Code 25
Code 47 Code 46 Code 26
Code 48 Code 48 Code 27
Code 49 Code 28
Code 29
Code 30
Code 36

Mode of
Discomforts
Hygiene and Purpose and ordering and
Company to customer
Safety Type of
experience
restaurant

Adherence to Overall
Quality and
Frequency Covid experience
Tasty
protocols post Covid