Table 3.

The Rotated Component Matrix results.

	Component				α
	1	2	3	4
Re-design of restaurant settings = Restaurant setting					0.896
No self-service buffets	0.757				0.665
All food to be under cover	0.718				0.572
Food provided in outdoor areas	0.643				0.620
Placing tables far apart	0.610				0.744
Limit customer numbers	0.553				0.734
Disposable/wrapped items	0.535				0.586
Plexi-glass screens	0.533				0.702
Digital menus	0.503				0.658
Contactless payments	0.501				0.702
Investment in sustainability = Sustainable eating					0.780
Organic and fair trade products		0.826			0.572
Cooking ingredients boosting the immune system		0.754			0.626
Reduction of wastage		0.702			0.590
Local foodstuffs/ingredients		0.689			0.657
Healthy eating at home		0.609			0.630
Healthy eating when going out		0.581			0.579
Looking after guest health = Health pre-cautions					0.793
Temperature checks of customers			0.733		0.660
Temperature checks of employees			0.710		0.677
Staff wearing masks and gloves			0.541		0.574
Cleaning and disinfection = Preventative hygiene					0.912
Hand sanitizers at the entrance to the venue				0.864	0.860
Hand sanitizers throughout the venue				0.784	0.816
Frequent cleaning				0.776	0.803