Table 1.

Attributes defining the degree of exposure of customers to COVID-19 in restaurants.

Code	Attributes	Description
A1	Proximity	The degree of exposure associated with the distance of the travel route and the length of the travel time from the city center to the restaurant
A2	The available mode of transportation	The degree of exposure associated with the types of transportation facilities (e.g., types of public/private transport, terminals, ports) available to reach the restaurant
A3	Available hygiene facilities and equipment	The degree of exposure associated with the perceived availability of hygiene facilities and equipment (e.g., hand washing station, non-contact alcohol dispenser, thermal scanner, footbath, and others) in the restaurant
A4	Physical environment	The degree of exposure associated with the perceived ventilation, queuing area, customer entry, provision of table dividers, food menus per table, and customer seating
A5	Duration	The degree of exposure associated with the length of stay of the customers in the restaurant
A6	Customer traffic	The degree of exposure associated with the known average volume of customer arrivals in the restaurant