Food Delivery Applications Research Articles

Apakah Faktor-Faktor dalam Unified Theory of Acceptance and Use of Technology 2 (UTAUT2) Mempengaruhi Penggunaan Aplikasi Pesan-Antar Makanan pada UMKM Coffee Shop?

Coffee Shop is one of Food and Beverage (F&B) business that has a more functional purpose than culinary businesses in general. Coffee Shop does not only sell coffee drinks or its accompaniments, but a place that provides space and comfort for its customers while enjoying coffee and its accompaniments. This is a consideration for MSMEs whether Coffee Shops will be more effective if they adopt online food delivery services. This study aims to explore the factors that influence the adoption of Food Delivery Applications (FDA) in MSMEs Coffee Shop based on the Unified Theory of Acceptance and Use of Technology 2 (UTAUT2). The research was conducted on 70 MSMEs Coffee Shop in Pontianak City by distributing questionnaires. Data were analyzed using the Structural Equation Modeling method with SmartPLS software. The results showed that the personal innovativeness variable had a significant positive effect on FDA's adoption behavior at the coffee shop MSMEs in Pontianak City. Coffee shop entrepreneurs in Pontianak City do not consider performance expectancy, supporting infrastructure, community and consumer needs, technological security levels, or the cost of using food delivery services. While previous studies hAVE identified factors influencing people's technology adoption behavior with the UTAUT2 theory, this study showed that the factors that shape coffee shop behavior are different from F&B businesses generally in terms of adopting food delivery. Factors outside the UTAUT2 theory need to be analyzed in future studies to explore factors influencing FDA adoption by coffee shop MSMEs.

Factors Influencing Customer Attitudes towards Online Food Delivery Application after the COVID-19 Epidemic in Jordanian Restaurants

Although several studies on technology trends and acceptance have been undertaken, few studies investigate the factors that influence customer attitudes toward food delivery apps depending on the Unified Theory of Acceptance and Use of Technology (UTAUT). The purpose of the study is to examine the use of Online Food Delivery (OFD) in Jordanian restaurants after the COVID-19 epidemic by applying UTAUT. In the northern and central regions of Jordan, 722 online questionnaires were gathered using Structural Equation Modeling (SEM). The results reveal that three factors significantly affect customers' decisions to use the OFD service: behavioral intention, pricing, and social influence. Furthermore, performance expectancy, effort expectancy, social influence, facilitating conditions, hedonic motivation, price value, habit positivity, trust, and perceived credibility significantly influence the behavioral intention to use. In addition, the moderating impacts of age, gender, and experience were examined using multigroup analysis. Some of the model's expected associations were shown to be moderated by the users' experience, but gender and age had no significant influence. The results have consequences for both research and practice implications.

The role of blockchain-enabled traceability, task technology fit, and user self-efficacy in mobile food delivery applications

The working pattern of the food industry has entirely changed with the emergence of mobile food delivery apps (MFDAs), which deliver an innovative method to interact with and offer high-quality services to customers. This study pinpoints the imperative factors affecting the customer's attitude and continued intention in light of the task technology fit (TTF) model. The required data were collected from MFDA users and analyzed by the structural equation modeling technique via Amos-23 and SPSS-22. The results confirm that customer rating, ordering review, food tracking, navigational design, and user self-efficacy positively impact TTF. Further, self-efficacy positively moderates the relationship between visual design and TTF, navigational design and TTF, and food tracking and TTF. Moreover, TTF positively influences attitude and continued intention, and in turn, attitude positively influences continued intention. Additionally, blockchain technology (BT) enabled traceability positively moderates the relationship between TTF, attitudes, and continued intention to use MFDAs. The developers of MFDAs should consider how customers perceive BT-enabled traceability and take steps to embrace it to increase customer trust in MFDAs. Furthermore, the theoretical and managerial applications are explained in detail so that developers can offer what MFDA users need.

Nutritional Content of Popular Menu Items from Online Food Delivery Applications in Bangkok, Thailand: Are They Healthy?

The rise in online food delivery (OFD) applications has increased access to a myriad of ready-to-eat options, which may lead to unhealthier food choices. Our objective was to assess the nutritional profile of popular menu items available through OFD applications in Bangkok, Thailand. We selected the top 40 popular menu items from three of the most commonly used OFD applications in 2021. Each menu item was collected from the top 15 restaurants in Bangkok for a total of 600 items. Nutritional contents were analysed by a professional food laboratory in Bangkok. Descriptive statistics were employed to describe the nutritional content of each menu item, including energy, fat, sodium, and sugar content. We also compared nutritional content to the World Health Organization's recommended daily intake values. The majority of menu items were considered unhealthy, with 23 of the 25 ready-to-eat menu items containing more than the recommended sodium intake for adults. Eighty percent of all sweets contained approximately 1.5 times more sugar than the daily recommendation. Displaying nutrition facts in the OFD applications for menu items and providing consumers with filters for healthier options are required to reduce overconsumption and improve consumer food choice.

Recommendation System for a Delivery Food Application Based on Number of Orders

With the recent growth in food-delivery applications, creating new recommendation systems tailored to this platform is essential. State-of-the-art restaurant recommendation systems are based on users’ ratings or reviews, with data that are obtained from questionnaires or online platforms such as TripAdvisor, Zomato, Foursquare, or Yield. However, not all users give ratings or reviews after their purchase. This document proposes a recommendation system whose input is the number of orders stored by a real food-delivery application. These data are always available for all food-delivery applications and are stored all the time. Our proposal is based on the nearest-neighbor technique that calculates the client’s preferred restaurants and analyzes other clients with similar buying patterns. In addition, we propose a performance metric that can be used for this specific recommendation system that is based on real restaurant sales. We use a real dataset (available online) to validate our proposal. Based on our experiments, the recommendation system successfully gives only an average of 7.7 options from 187 that are available. We compared our proposal with other state-of-the-art recommendation techniques and obtained a better performance. Our results indicate that it is possible to generate recommendations based on the number of orders, making the use of a restaurant-recommendation system feasible in a real food-delivery application.

Impact of Online Food Delivery on Customers Buying Experience

With the amelioration in technology, easily availability of internet has created a new trajectory for marketing and selling product through mobile based applications. India is rising at a fast pace where people of the country are using new generation of technology and innovations. The spread of internet based e-commerce industries in India has witnessed a high level of growth and opportunity especially food delivery market is expected to expanding at a CAGR of 28.9% during 2022-2027. CAGR of 30.11 Growth of the technology not only technology but technological innovation has made online food ordering services more suitable specially for the people who wanted to get food delivered at their door step. It overcomes the disadvantages of the historic method of food ordering. This new system is a medium to order online food in a hassle free manner. During the COVID-19 restaurant has witnessed growth in online food delivery to facilitated consumer to order meals and enabled food aggregators to keep operating. From a social perspective, online food delivery act the relationship between consumers and their food, as well as influencing public health outcomes and trace systems. Also we can’t ignore contribution of Gig economy’s working in the success of online food delivery industry. These freelancers’ workers do not receive any benefits of the permanent employees. The aspiration of the study is to know the components that are influencing to customers in going online, their perceptions, positioning of various attributes in their mind and overall satisfaction towards online food delivery services. This research paper is going to be descriptive in nature. Also this paper presents the overall background of food delivery applications and procedure of ordering of food through food delivery applications

The Effect of Fear on Purchase Decisions Food and Beverages through The Online Food Delivery Application during The Covid-19 Pandemic

<p><em>Online food delivery app adoption is an alternative marketing strategy for food retailing SMEs during the Covid-19 pandemic. One of the impacts of the covid-19 pandemic was the existence of psychological disorders, namely the fear of covid-19. Fear of covid-19 contributed to determining consumer behavior. This study aimed to analyze the effect of fear on purchase intention using online food delivery apps and the effect of purchase intention on purchase decisions through online food delivery apps. The research was conducted on July 2020 in Jabodetabek as Indonesia's city with an economic center. The sample used in this study was 100 samples taken by the purposive sampling method. The data were processed using SEM-PLS. This study examined three variables namely fear, purchase intention, and purchase decision. The results showed that some sub-variable of fear positively affects purchase intentions through online food delivery apps. The variables were triggers of fear, coping strategies, and functional impairment. In addition, during the Covid-19 pandemic, consumer purchase intentions significantly affected purchase decisions through online food delivery apps. The existence of the COVID-19 pandemic does not only have a psychological impact in the form of fear, but it also causes anxiety and worry. Further research can examine the effect of anxiety and worry to purchase intention and purchase decision through online food delivery apps.</em><em></em></p>

The Role of E-Satisfaction on Repurchase and E-Wom Intention on The Costumers of Food Products By Local Micro and Small Businesses on The Digital Platforms

Despite the increasing popularity of online food delivery services, extant studies have not looked at factors that contribute to customers’ willingness to repurchase and recommend food products by local micro and small businesses to other app users. Meanwhile, the topic is essential given that food products from local micro and small businesses face direct competition with well-known products from large corporations on digital platforms. Therefore, this study aims to examine the role of food quality, price fairness and perceived value on e-satisfaction and the role of e-satisfaction on the repurchase and e-WOM intention of the customers of food products by local micro and small businesses. Using data from 100 customers of local micro and small businesses on the popular food delivery applications in Pekalongan, Indonesia and employing Partial Least Square (PLS) in our data analysis, our results show that food quality and price fairness have a significant effect on e-satisfaction. In addition, our findings show that e-satisfaction has a positive and significant effect on repurchase intention, but it shows a non-significant positive effect on e-WOM intention. Overall, our findings suggest that on digital platforms, gaining customer satisfaction about the product's quality and the price's fairness may not be enough, as it does not indicate a significant relationship with the willingness of the customers to recommend it to other app users. Keywords: food quality, price fairness, perceived value, e-satisfaction, repurchase intention, e-WOM intention

ANALISA NIAT MITRA PENJUAL UNTUK MENGGUNAKAN APLIKASI PENGIRIMAN MAKANAN SECARA DARING

The presence of new variant of the covid 19 Omicron virus will certainly leads to the public alert. In order to prevent transmission, the government recommends that people should reduce direct interactions between individuals. This condition is an opportunity for companies providing Online Food Delivery Applications (OFDA) to take benefit from increased transactions which occur during COVID-19 pandemic. Currently, research on OFDA is still focused on OFDA consumers as a research’s Objects. On the other hand, the OFDA provider companies benefit from the profit sharing provided by food and beverage sellers who sell their products at APMSD. The results of this research are believed to be able to help APMSD companies in developing effective marketing strategies in order to attract sales partners to continue using OFDA. This research uses five independent variables, namely performance expectancy, effort expectancy, social influence, trust and price value. Data processing using SPSS application involving sample size of 158 respondents. This study reveals that social influence, trust and price value have a positive significant effect on intention to use OFDA. While two other independent namely Performance expectancy, Effort expectancy does not have significant influence to the dependent variable.

The Impact of the COVID-19 Pandemic on Public Interest in the Energy Labelling on Restaurant Menus.

No study has investigated the effect of the COVID-19 pandemic on the public's interest in using energy labelling on restaurant menus. This study explores the effects of the COVID-19 pandemic on the public interest in using energy labelling on restaurant menus and meal delivery applications and the impact of energy-labelling availability on food choices during the COVID-19 pandemic in Saudi Arabia. An online questionnaire was completed by 1657 participants aged ≥ 18 years. Before the COVID-19 pandemic, 32% of customers visited a restaurant 2-4 times/week. However, during the pandemic, 35% of customers visited a restaurant only once per week. There was no difference in interest in reading energy labelling or using meal delivery applications before and during the pandemic. During the COVID-19 pandemic, about 55% of restaurant customers reported that they had noticed energy labelling, with 42% of them being influenced by the energy-labelling information. Regarding energy information on food delivery applications, 40% of customers noticed energy labelling when using the applications, with 33% of them being affected by the energy labelling. Customer interest in reading about energy on restaurant menus during the pandemic did not change significantly from the level of interest before the pandemic. The interest expressed by the public in using the energy labelling was low both before and during the COVID-19 pandemic.

Delivery Route Estimation on a Web-Based Restaurant Delivery System Using Greedy Algorithm

Food delivery application services have been significantly developed in Indonesia. However, several areas have not received application services like this. Orders made by several restaurants still use social media such as Whatsapp, Facebook, and cell phones. Traditional ordering does not have sufficient means to calculate the cost of delivery of orders resulting in cost-efficiency problems. In addition, order delivery routes are a problem for couriers who have to deliver several orders at once. This research builds a web-based restaurant delivery system by applying a greedy algorithm to optimize routes and shipping costs. The results of this study indicate that the greedy algorithm can determine the best route for couriers to make deliveries so that shipping costs become lower. This research contributes as one proof of the application of the greedy algorithm to business problems and restaurants may use the resulting system to increase the effectiveness of order delivery.

Understanding Consumers’ Acceptance Intention to Use Mobile Food Delivery Applications through an Extended Technology Acceptance Model

The rapid growth of the domestic food delivery market has led to intense market competition as the use of delivery applications has grown quickly. This study explored the variables of personal innovativeness, trust, perceived ease of use, perceived usefulness, and intention to use such applications by testing the extended technology acceptance model (ETAM). By using Google Forms, data were collected from 10 May 2022 for a period of two weeks from Koreans who have experience using mobile food delivery applications. A total of 296 responses were used to test the hypotheses. The findings revealed that personal innovativeness had a positive effect on perceived ease of use. Trust was found to positively affect perceived usefulness and perceived ease of use. The variables perceived ease of use and perceived usefulness significantly influenced intention to use food delivery applications. This current research study provides practical implications by suggesting that ease of use with food delivery applications deserves further consideration. It was shown to be a key factor in increasing the intention to use such applications and can help to influence the creation of strategies to enhance continuous usage.

The Influence of Food Delivery Application Attributes in Developing e-Loyalty: The Mediating Role of e-Satisfaction

Food delivery application or FDA is a promising online food delivery service today. Even during the COVID-19 pandemic, the FDA is helping restaurants grow and helping consumers order food. This study fills the gap in the FDA literature by analyzing and empirically testing the mediating effect of e- satisfaction on the relationship between FDA attributes and e-loyalty. The FDA attributes are represented in information quality, visual design, and navigational design. Data was collected using an online questionnaire for 651 FDA user respondents in Indonesia during the COVID-19 pandemic. The data is analyzed using Partial Least Square. The findings of this study indicate that customer e-satisfaction is proven to mediate partially from visual design, navigation design with e-loyalty, and customer e-satisfaction is proven to fully mediate information quality with e-loyalty. This research closes with theoretical and managerial implications, as well as limitations.

Understanding The Net Benefit of Using a Food Delivery Application: Post Application of Platform Fee

This research is conducted to find the factors that affect repurchase intentions in food delivery service applications. The methods used to gather data in this research are questionnaires, interviews, and literature studies, while methods used to analyze data would be the SEM-PLS using the SmartPLS 3.0 software and with the framework “The information systems success model” created by Delone and McLean. Three hundred forty-five responses from the questionnaire were tested for validity and reliability, and the results show that the research data were valid. Based on the results, it is found that some of the variables show significant and insignificant effects. The variables quality information – use of the application, service quality – user satisfaction, system quality – use of the application, system quality – user satisfaction, use of application – net benefit, use of application – user satisfaction, and user satisfaction – net benefit has a significant outcome proofing that these relations between variables have a huge effect on repurchase intention. However, on the other hand, the relationship of variables quality information – user satisfaction, and service quality – use of application does not show a significant effect on their relation between variables.

Customer Satisfaction in Online Food Ordering during COVID-19: The Role of Hygiene Factors in Bangladesh

It has been self-evident that consumers are essential stakeholders in companies, and their satisfaction is management’s top concern. In recent years especially during the COVID-19 pandemic, the usage of online food delivery applications has drastically increased along with the embracement of new technologies in almost every corner of Bangladesh. Thus, with increased competition in the market, quality of service has become an essential aspect of customer satisfaction. Considering the hazard of COVID-19, the World Health Organization (WHO) strictly emphasizes on maintenance of hygiene along with other guidelines. The relationship between customer satisfaction with hygiene factors has been confirmed by some researchers, although few studies have been conducted solely on the topic. This descriptive research aims to identify and examine the relationship between customer satisfaction and hygiene factors while ordering food online during COVID-19 in Bangladesh. A combination of simple random sampling under the probability sampling techniques and snowball sampling under the nonprobability sampling techniques has been used to collect quantitative data from customers of Dhaka city. Reliability tests, Multiple regression analyses, and Pearson correlation have been conducted with the help of SPSS to analyze the data. Findings suggest that hygiene factors should be prioritized to ensure customer satisfaction. Quality of food and packaging of food has been found to be two of the most important variables under hygiene factors from this study. It has provided results that could be useful to managers and employees in the online food delivery industry for strategic planning and to achieve a sustainable business model.

Food delivery apps and the digital market: A case study of the Ifood.com company from the information economy perspective

Based on the theoretical framework of Information Economics, this work aims to analyze the food delivery market propagated by applications. Specifically, it is intended to examine the main factors that explain the performance of food delivery applications through a qualitative, exploratory and analytical technical procedure, having as methodological basis the case study of the company Ifood.com - Agência de Restaurantes Online SA The study concludes that certain strategies practiced by the company, as well as those of its competitors, find scientific support in the dynamics of microeconomic theory. Furthermore, the company's management model partially explains its performance, minimizing daily risks and reducing information asymmetry.

The effect of consumption value on consumer changes behavior in usage of food delivery applica-tions in the era of society 5.0

The outbreak of the Covid-19 pandemic and the introduction of Society 5.0 by the Japanese government in 2019 have resulted in significant changes to consumer behavior. The aim of this research is to examine the impacts of consumption value on customers' behavioral shifts. Furthermore, quantitative methods were used with a sample of 344 respondents, and data analysis using the structural equation model with the Lisrel 8.72 application. The stages in the structural equation analysis of this model are: development of theoretical models, development of path diagrams, conversion of path diagrams to structural equations, selecting input matrices and types of estimates, identifying models, assessing goodness of fit criteria, and interpreting results. The results obtained showed that consumers' attitudes and habits toward utilizing meal delivery applications can be influenced by factors such as their social, conditional, emotional, epistemic, and functional values. In the use of food delivery applications, consumers are not only interested in tangible benefits, but also in less tangible benefits, such as information provided by businesses.

Factors influencing local food entrepreneursh to become a partner with online food delivery application: Case study in Nakhon Si Thammarat, Thailand

This study aims to 1) investigate the factors influencing the decision to use food delivery services through the food delivery app among local restaurant operators in the Mueang District, Nakhon Si Thammarat Province, and 2) compare the factors affecting the decision to use food delivery services through the food delivery app among local restaurant operators in the Mueang District, Nakhon Si Thammarat Province. The population of this study includes restaurants that use food delivery services through the GrabFood and Foodpanda delivery apps. A questionnaire was used as a tool to collect data from a sample group of 182 individuals. Statistical analysis used in data analysis includes frequency, percentage, mean, standard deviation, one-way ANOVA, and multiple regression analysis. The study found that the factors influencing the decision to use food delivery services through the food delivery app among local restaurant operators in the Mueang District, Nakhon Si Thammarat Province, were primarily related to social changes, marketing factors, perception, and acceptance of technology. These factors significantly influenced the decision to use food delivery services through the app.

Factors That Attract Customers to Online Food Delivery Applications During The Pandemic in Malaysia

Digital technology is the science or engineering knowledge branch that deals with creating and practically using digital or computerised devices, methods, and systems to enhance human life. During the Virus-19 pandemic, many business sectors were affected economically because people could not go shopping, travelling, etc. One of the affected business sectors was the food business. Nevertheless, this digital technology helps to sustain the business sector affected by the covid-19 virus. Many online food services and delivery systems were grown to provide buying and selling food services to customers. This study selected eight Online Food Delivery Application (OFDA) platforms operated in Malaysia and further surveyed them to measure their customers' demography and reasons for OFDA preference. Customer demography includes gender, race, age, occupation, and state of residence. While the factors used to measure customer preference for the OFDA are based on standard criteria of customer satisfaction metrics such as user friendly, accessibility, compatibility, and response time. Finally, the customers ranked the OFDA based on additional metrics such as rider service, food quality, price of food, and food arrival time.

Customers’ Perceived Values and Purchase Intention through Satisfaction: Differences Based on Food Delivery Application Platform and Buying Power

ABSTRACT With the post COVID-19 pandemic, this study explores the effects of customers’ perceived values of food delivery applications (FDAs) on their purchase intention through satisfaction. It further assesses the differences in the perceived values, satisfaction, and purchase intention of customers by FDA platforms (restaurant-to-consumer vs. third-party) and buying power (high vs. low). A self-administered questionnaire was created, and target samples were local Hong Kong customers. Results show that among the 392 respondents, perceived values of FDA price, quality, and personal data protection positively influence customer satisfaction and consequently enhance purchase intention on FDAs. Furthermore, the results of the perceived values of price and information, customer satisfaction, and purchase intention differ depending on the FDA platform and buying power. Theoretical development of consumption values and managerial implications were further discussed.