Online Meal Research Articles

Pricing Strategies for O2O Catering Merchants Considering Reference Price Effects and Unconditional Coupons

Coupon marketing is an important promotion model for the O2O catering supply chain. As a well-known catering O2O platform in China, Meituan provides its members with the opportunity to buy unconditional coupons at low prices, and it is very popular with consumers. It is worth studying how catering merchants develop pricing and promotion strategies considering consumers’ reference price effects in two scenarios: participating and not participating in coupon stacking (S-PICS/S-NPICS). In order to explore the pricing mechanism of meals, two models using Stackelberg games are established considering some exogenous variables, such as commission rate, reference price, and sensitivity of consumers to coupon prices. The results show that (1) the reference price has a great influence on the maximum profits of catering merchants, varying in different scenarios; (2) in S-NPICS, the merchants’ maximum profit increases with an increase in the reference price, while, in S-PICS, an increase in the reference price leads to a decrease in merchants’ maximum profit; (3) the profit of merchants in S-PICS is higher than that in S-NPICS, indicating that merchants can benefit from coupon stacking; (4) when the commission rate of the coupons increases, the merchants in both S-PICS and S-NPICS should raise their online meal prices to obtain higher profits. This study provides a balanced reference for pricing strategies and coupon promotion strategies in different scenarios through the use of deduction and simulation methods, which is conducive to the sustainable development of the O2O catering supply chain. As consumers enjoy using these coupons, including unconditional ones, it is suggested that merchants and Meituan should focus on coupon promotion and develop better dining pricing strategies.

How do online meal delivery platforms impact restaurant employees?

ABSTRACT Labor shortages in restaurants have led to an increased reliability on technology, including expanding restaurants’ capacity by using online meal delivery platforms (OMDPs) for delivery. Yet there is an incomplete understanding as to how this decision has impacted restaurant employees, namely, is it making the labor shortage worse? To answer this question, this study surveyed 279 front-of-house and back-of-house restaurant employees to understand how attitudes toward OMPDs effect job crafting, job satisfaction, and turnover intentions. The results were analyzed with PLS-SEM and a qualitative analysis was used as a sensitivity test. Drawing on conservation of resources and job demand resources theories, this study found that pre-established attitudes toward OMDPs mediated the relationship between the impact of OMPDs and workload on job crafting, job satisfaction, and turnover intentions. These results fill the current gap in the literature related to OMDPs and restaurant employees as well as providing crucial evidence that managing employee attitudes toward OMDPs can mitigate the impact of an increased workload for restaurateurs during this challenging time.

From click to fork: An empirical analysis of system and food quality influences in online meal kit consumption

This research explores the determinants and implications of brand attachment in the fast-growing online meal-kit industry. The objectives were to explore the components constituting the system and food quality, establish their impact on brand attachment, and examine the subsequent impact on consumer behavioral intentions. Utilizing big data analytics, the study analyzed real-time app content sourced from consumer reviews using a text mining technique and employed structural model analysis to validate a proposed model with five emerging factors from the consumer review data. The findings suggest that system quality parameters—perceived ease of use and perceived usefulness—significantly influenced food quality. Enhanced food quality cultivated brand love yet reduced brand hate. Notably, brand love and hate exhibited opposing correlations with negative electronic word-of-mouth and continuous usage intention. The outcomes secure crucial insights for ongoing engagement with online meal-kit services, significantly contributing to academic research and industry practice.

AN ANALYTICS APPROACH TO STUDYING THE IMPACT OF ONLINE FOOD DELIVERY PARTNERS ON CUSTOMER SATISFACTION AT RESTAURANTS

The emergence of digital meal delivery platforms has completely changed the restaurant business and the way customers eat. This thesis looks into how online meal delivery partners affect restaurant patron satisfaction levels using an analytics-driven methodology. The studys objectives are to identify the critical elements that influence customer happiness and determine how delivery services affect a restaurants overall performance. The study technique makes use of a variety of datasets to conduct a multidimensional examination. The foundation of the analytical framework is made up of survey data on customer feedback. To enable thorough analysis, the data is carefully cleaned, integrated, and feature engineered. Through correlation analysis and predictive modelling techniques, the study scrutinizes the relationship between various parameters including delivery time, order accuracy, restaurant ratings, and customer satisfaction. Segmentation analysis is utilized to discern distinct customer preferences and behaviours, aiding in the identification of nuanced patterns. The findings unearth key insights into the factors that significantly influence customer satisfaction. The analysis unveils the impact of delivery partners on restaurant performance, delineating the critical facets that contribute to customer contentment in the context of online food delivery services. Leveraging analytics methodologies, we analyse various factors affecting customer satisfaction, including delivery time, order accuracy, customer service, and platform usability. The thesis culminates in actionable recommendations aimed at enhancing service quality and optimizing the delivery experience. The insights derived from the analytical study serve as a foundation for strategic enhancements, fostering collaborative improvements between restaurants and delivery partners. This research advances the understanding of the intricate dynamics between online food delivery services and customer satisfaction within the restaurant industry. It serves as a roadmap for restaurant owners, offering actionable strategies to elevate service standards and augment customer experiences in the evolving landscape of food delivery.

Online Meal Delivery In Indonesia: Factors Impacting Consumer Persuasion

This study empirically examines the impact of price-savings orientation on utilitarian and hedonic app browsing, as well as the influence of utilitarian app browsing, hedonic app browsing, and social influence on consumer persuasion within the Indonesian online meal delivery app context. Primary data was collected through online questionnaires distributed via Google Forms, utilising purposive sampling criteria explicitly targeting users who had conducted transactions on these platforms. The analysis employed the Structural Equation Model (SEM) with Smart PLS software, revealing significant findings. Price-savings orientation positively affected utilitarian and hedonic app browsing, while utilitarian app browsing and social influence significantly influenced consumer persuasion. Implications suggest that future online meal delivery platform development and marketing should prioritise pricing and social influence. Subsequent research should extend this framework to other digital-based business sectors, focusing on a more diverse range of productive-age respondents.

A Survey Paper on Tiffindia - An Android Application for On-Demand Food

Abstract: Online meal ordering and delivery services are expanding quickly thanks to developing technology because of changes in consumer behavior and technological advancements. The way that Indian consumers have responded to the Internet has created opportunities for a wide range of enterprises, from startups to major multinationals. Businesses now have the chance to grow their online services, such as online meal ordering and delivery services, thanks to online banking. The demands of those who lead hectic lives are satisfied by online meal ordering, which allows customers to place orders using laptops, tablets, or smartphones and have their food delivered to their homes in a matter of minutes. But there aren't many platforms that provide nutritious meals, particularly for people on particular diets. Due to their hectic schedules, the majority of students end up ordering junk food online or struggle to find the right meals for their particular diet online. The "tiffin-India-app" is an online ordering and delivery system for healthy food that is suggested for Higher Education Institutions to offer staff and students a variety of healthy food alternatives that can be tailored to their individual diets. The online ordering and delivery system will be developed using an extreme programming technique. The results showed that the suggested method, which makes use of the improved web service, is a successful effort to encourage students and employees of higher education institutions to lead healthy lifestyles and adopt appropriate eating habits. I

A Formative Evaluation of an Online Meal Kit and Grocery Platform for Supplemental Nutrition Assistance Program Recipients

ObjectiveTo assess the barriers and facilitators to online food purchasing through a meal kit and grocery shopping website titled NY SNAP Express among Supplemental Nutrition Assistance Program (SNAP) beneficiaries. MethodsA purposive sample of SNAP-eligible adults residing in New York State participated in interviews guided by the Capabilities, Opportunities, Motivations, and Behaviors Model. ResultsBarriers to online food purchasing among participants (n = 32) include physiological and health conditions, the weight of food, technology, language, the price of foods, transportation challenges, the stigma associated with SNAP, and concerns regarding the quantity and quality of meal kits. Facilitators include health and nutrition improvements, knowledge and skills, saving money, culturally relevant meals, increased efficiency in food purchases and preparation, and customization. Conclusions and ImplicationsOnline platforms such as NY SNAP Express have the potential to increase nutritious food access and resources among SNAP recipients; however, improvements are necessary to meet the needs of its audience.

A Study of Customer Satisfaction with Online Food Delivery Applications

Food technology has evolved over time, from cutting-edge technology in the food manufacturing process to facilitating online food delivery operations. Zomato, an Indian company, pioneered the online food industry by creating a search tool for nearby restaurants with a user-friendly interface and virtual space for comments, reviews, and assessments. This led to the evolution of the online food industry in India as a search engine rather than a delivery service. Companies like Foodpanda and Swiggy entered the market, competing for consumer attention, leading to the emergence of online food delivery applications. These platforms have become the youngest and most popular online segments in India. They serve as intermediaries between consumers and food establishments, facilitating the delivery process, bridging the gap between customers and restaurateurs, and facilitating the overall functioning of the online food delivery ecosystem. Revenue for online meal delivery enterprises is derived from commissions on food goods, typically 22% to 26% of the food item's price. However, these applications also help businesses reduce expenses related to delivery personnel wages, vehicle upkeep, fuel expenditures, and the risk of losing customers due to insufficient staff during peak periods. During discount seasons, applications allocate around 60% of the discount offered to buyers. Online meal delivery applications have been crucial in helping restaurants formulate strategic approaches to attract clients and secure their viability in a competitive environment. A study by the Interactive Advertising Bureau and Viggle showed that 69% of the overall customer base prefers using mobile devices for online orders. The Indian culinary and beverage industry has evolved, with Indian restaurants gaining global prominence due to cultural diversity and international cuisine. Online food delivery applications allow people to experience a variety of cuisines without the inconvenience of cooking and avoiding chaos and wasted time. These apps allow users to explore different restaurants and cuisines from home, place orders, and receive meals within specified timeframes, freeing up time for other productive tasks.

Customers Views on Covid-19's Food Delivery Applications' Quality Assessment

Online users can use a website or an online application to order food for delivery or takeout from a nearby restaurant. Itresembles online consumer product purchases in certain aspects. Cash, debit cards, or credit cards are accepted as forms ofpayment, and a portion of the money is given to the online food company. The study focuses on companies that offer fooddistribution services and carry out service activities including food delivery to clients and food sales as items. BecauseGeneration Z is predominately made up of self-employed people who lack the time to cook a meal, food delivery services areimportant in their lives.The study's importance lies in understanding the positive and bad effects that the COVID scenario and lockdown have had onthem. The study aids in understanding the numerous marketing initiatives launched by the major online meal deliveryservices in an effort to boost sales and foster client loyalty. This study also focuses on the different safety precautions thatonline food delivery services take to guarantee the security of their delivery personnel, the restaurants they work with, thecustomers, and the quality of the food, as well as the viability of such services both during Covid and generally.

Consumer Purchase Intention and Behavior Toward Cloud Kitchen (Pandemic Opportunity) with Reference to India: An Empirical Examination

COVID-19 had an impact on the market, causing consumers’ perceptions and attitudes regarding the dine-in business to shift, and their buying intent to migrate to online food and service delivery. This phase highlights people’s business chances to demonstrate their culinary expertise and offer the local market via online meal delivery services. Cloud kitchen is the name given to this idea. The research looked at the aspects and how they influenced people’s perceptions, and attitudes, and ultimately built the purchase behavior for the cloud kitchen. The data were collected from the youth. The sampling technique was stratified sampling. Smart partial least square was used to confirm the factors influencing the perception, attitude, and purchase behavior. The data were analyzed using partial least square modeling. The factors studied and their impact assessed which is forming the consumer perception. Perception builds attitude and purchase behavior. It was discovered that there is a strong impact and modifying the consumer purchase intention toward cloud kitchen in India. The analysis also revealed that factors affecting perception and attitude toward the cloud kitchen are strong and there is a positive purchase behavior in India. The research would be useful for the cloud kitchen companies already functioning in India. The factor assessment and confirmation help the existing and upcoming cloud kitchens to work efficiently and effectively in the context of satisfaction among the future of India, that is, among youth.

Airline Passengers’ Willingness to Reserve Inflight Meals Online and Their Willingness to Pay for Meal Upgrades: The Case Study of U.S. Students

While the cabin waste of an aircraft has been recognized and criticized, there is not enough research that explores its gravity in airlines and ways to reduce its total amount. This research aimed to highlight the importance of promoting online meal reservations for airline passengers as a way to minimize food waste and for airlines to offset the cost of tailoring inflight food options by revealing the inflight meal types and subcategories for which passengers are willing to pay an upgrade fee to support environmental and economic sustainability. A sample of 192 students from higher education in the U.S. completed an online questionnaire survey. Two groups with distinctive preferences for inflight meal upgrades were identified using exploratory factor analysis and cluster analysis. Participants were more likely to reserve inflight meals online when various inflight meal options were provided. They presented a higher willingness to pay more when a variety of foods was provided, with a lower willingness for healthy or religious foods. The highly educated participants in a younger age group and Asian/Pacific Islanders presented a significantly higher willingness to reserve meals online than the rest. The study results highlight the potential benefits of offering an online reservation option for inflight meals to reduce cabin waste and ensure passenger satisfaction.

IMPLEMENTATION OF SMART RESTAURANT

This paper describes an accessible online method for placing food orders. By utilizing this online food ordering system, it gets around the drawbacks of the conventional queueing system. This system enhances the process of receiving customer orders. With the online meal ordering system, which creates an online food menu, customers can easily place orders in accordance with their preferences. Additionally, customers can simply follow their purchases with a food menu. Pay on delivery method can be used for payment. Separate accounts are maintained for each user for more secure ordering by providing each user with a special ID and password. Languages used: PHP, MySQL. KEYWORDS :- Food ordering, user management, food menu.

A sustainability analysis of environmental impact, nutritional quality, and price among six popular diets

IntroductionSustainable diets and their overall impact on the environment and human health have garnered global attention. Environmental impact, human nutrition, and affordability are three relevant dimensions for assessing overall sustainability of diets. Using a relative sustainability score, we compare the Mediterranean, paleo, ketogenic, vegetarian, and vegan diets, along with the World Health Organization dietary guidelines in order to evaluate which diets are most sustainable.MethodsEnvironmental, nutrition, and price data on individual food items were collected and used to analyze diets. Using an online meal- prep program, one week's worth of meals standardized at 2,000 kilocalories per day was generated for each diet. Estimates of greenhouse gas emissions, eutrophication, land use, water withdrawals, nutritional quality, and affordability were calculated. Ultimately an overall relative sustainability score based on these metric averages were used to compare diets.ResultsOur model indicates that vegan, Mediterranean, and vegetarian diets are the most sustainable across all metrics while meat-heavy diets, such as the ketogenic diet, have the greatest negative environmental impact. A diet based on the World Health Organization's dietary guidelines performed poorly with regards to affordability, environmental impacts, and nutritional quality. Diets with higher nutritional quality included the vegan, paleo, and Mediterranean diets. Diets that eliminate meat were the cheapest both by total cost and by cost per gram of food.DiscussionDiets with the highest overall sustainability score share a common characteristic: they all suggest that consumers committed to sustainability should prioritize ‘plant-forward' diets. In contrast, diets rich in meat and animal products perform poorly overall but especially in terms of environmental sustainability.

Consumer Insight During Covid-19: Understanding the Influence of Price Saving Benefits, Time Saving Benefits, and Food Safety Risk Perception To Consumer Intention On Online Food Delivery

Abstract. Technology has a significant impact on human existence, particularly in the phenomenon of online food delivery services. Every year, this makes online food shopping more appealing to the public. The study's goal is to compare consumers' willingness to use online meal delivery services during the Covid-19 pandemic to the new normal. The research methodology employed in the study was multivariate Structural Equation Modeling (SEM). Price savings benefits, time savings benefits, and food safety risk perceptions are all considered crucial and relevant in influencing customer intentions. The relevant data was acquired from online meal delivery customers by 299 data during the survey stage. A Google form was used to conduct the survey online. The Partial Least Square SEM approach will be utilized for the data analysis calculation stage. The findings of this investigation reveal three established hypothetical links. Data analysis revealed that Food Safety Risk Perception has a negative and significant impact on customer intentions. Customers' intentions are positively influenced by the Price Saving Benefit and the Time Saving Benefit is revealed to be the highest beta value. This study also discusses theoretical and practical contributions. Keywords: Online food delivery, price saving benefits, time saving benefits, food safety risk perceptions, consumer intention

Factors Influencing Online Food Delivery Apps Use During COVID-19 Lockdown among Female College Students in Bangladesh

The government imposed a lockdown in 2020 and on the second wave of the pandemic in April 2021, which was extended for a few months later, when Bangladesh first confirmed a COVID-19 positive case. Young adults' food intake was greatly impacted by their social isolation, particularly female university students, who began to employ mobile-based food delivery apps (FDAs) and online meal delivery services. This study's goal was to pinpoint the variables that affect consumers' decision to use FDAs during the COVID-19 epidemic. Data were gathered from seven female users in Dhaka, and numerous categories of the elements discovered in the study were thematically evaluated. The findings demonstrated a relationship between behavior and continued desire to use mobile-based FDAs and subjective norms, attitudes, and consumer perceptions of price, delivery time, e-service quality, past experiences, food quality, payment methods, and trust. The study's findings also guarantee that consumers will use FDAs with satisfaction and loyalty. While conducting, the study encountered minor restrictions. Future research should focus on the contributions that FDAs make in various contexts, use comparisons and descriptions, and customer usage intentions throughout time to promote FDAs in the global economy.

A Review and Bibliometric Analysis of Online Food Delivery by Using Scopus Database

Objective - Academic research on online food delivery has mainly addressed its economic and social implications. Due to technological advancement, online food delivery services have grown in popularity in Malaysia. The Internet and mobile technology make it easy to use mobile devices to access online food delivery services. Methodology/Technique - This study aimed to analyse the bibliometric characteristics of worldwide research trends, publication growth, publishing outputs by nations, themes of interest, and author keyword co-occurrences. This article presents a bibliometric analysis of online food delivery services, which was conducted using the VOS viewer software and data retrieved from the Scopus database. The Scopus database yielded around 893 papers published between 1995 and 2022. Findings – The findings highlighted that medicine accounted for most of the papers, followed by business, management, accounting, computer science, and social sciences. The "COVID-19 epidemic" appears the most frequently in the publications, followed by "e-commerce." The results highlighted the co-occurrences of author keywords, "covid-19 pandemic," has 103 linkages. Novelty – This supports the claims made in the earlier studies that the COVID-19 pandemic had affected consumer choices for online food delivery services. It can be inferred that future studies may use the findings to explore problems with online meal delivery services. Type of Paper: Empirical JEL Classification: M31, M39. Keywords: Bibliometric Analysis; Scopus Database; VOS Viewer; Online Food Delivery; E-Commerce Reference to this paper should be made as follows: Nasir, N.S.A; Rahman, N.L.A; Mutalib, H.A; Rahman, R.H.A. (2022). A Review and Bibliometric Analysis of Online Food Delivery by Using Scopus Database, J. Mgt. Mkt. Review, 7(3), 160 – 169. https://doi.org/10.35609/jmmr.2022.7.3(8)

A Fuzzy AHP-Fuzzy TOPSIS Urged Baseline Aid for Execution Amendment of an Online Food Delivery Affability

The increased demand for this form of food delivery has been expected to drastically alter restaurant patrons’ dining habits. As people have been forced to stay indoors to prevent the virus from spreading, food delivery services over the internet are in high demand. As established in this study, the planned ideal is a good executive implementation for online meal delivery services. Food delivery services are rapidly growing in India, opening up several opportunities for a wide range of online food delivery (OFD) platforms while also generating a competitive commercial sector. Following that, the fuzzy technique for order performance by similarity to ideal solution method (FTOPSIS) is used to rank online food delivery (OFD) enterprises based on the characteristics chosen. In this paper, we study the present multi-criteria decision-analysis (MCDA) paradigm based on the fuzzy analytic hierarchy process (FAHP) and the fuzzy technique for order performance by similarity to ideal solution (FTOPSIS) method to achieve the goal. After that, a hierarchy multiple criteria decision-analysis (MCDA) model based on fuzzy sets theory is introduced to deal with the online food delivery Service in the chain system. The fuzzy analytic hierarchy process (FAHP) is a fuzzy set theory technique for generating criteria weights, which are then used to interpret expert phonological evaluation statements.

Online Food Ordering System

Abstract: Online food ordering is a feature of our suggested system, which makes it convenient for customers. It eliminates the drawbacks of the conventional queuing mechanism. Our system is an easy way to order food from restaurants and get a mess service online. This system enhances the process of taking consumer orders. Customers can easily place orders as they like using the online meal ordering system, which sets up a food menu online. Additionally, clients can simply follow orders if there is a food menu. Additionally, this system has a feedback feature that allows users to rank the food products. Additionally, the suggested system can suggest restaurants and hotels based on the ratings provided by the user. The hotel personnel will also be advised of any quality and improvement issues. Both online and pay-on-delivery payment methods are available. By giving each user a unique ID and password, separate accounts are maintained for each user for more secure ordering

Assessing the Health Outcomes of the Food Access Pilot Project: An Evaluation of a Medically Supportive Food Support Program for People Living with HIV in Rural California Counties

Food insecurity disproportionately affects rural communities and people living with HIV (PLHIV). The Food Access Pilot Project (FAPP) was a California state-funded program that provided home-delivered, medically supportive meals via online meal vendors to food-insecure PLHIV in three rural counties. We performed longitudinal, retrospective analyses of FAPP participant data (n = 158; 504 and 460 person-time observations for viral load and CD4 count, respectively) over 36 months from a Ryan White client management database. Pre-post analyses demonstrated increased prevalence of food security and CD4 ≥ 500 between baseline and 12 months. Population-averaged trends using generalized estimating equations adjusted for participant demographics demonstrated increased odds of viral suppression and CD4 ≥ 500, and increased CD4 count (cells/mm3) for every six months of program enrollment. Home-delivered, medically supportive meals may improve food security status, HIV viral suppression, and immune health for low-income PLHIV in rural settings.

An Analysis of College Students' Satisfaction with Online Food Delivery (OFD)

With the growth of e-commerce, the global online food delivery (OFD) industry is expanding rapidly. The spread of the COVID-19 pandemic, in particular, has accelerated the popularity of OFD. As the OFD industry is low-margin, capturing market share is crucial for OFD platforms. At the same time, as the primary users of OFD, college students provide a significant reference for enhancing the overall service quality of online meal delivery. The X food delivery platform in China is used as an example in this study, which employs qualitative research methodologies to investigate college students' satisfaction with food delivery, using an interview and interpretive paradigm to collect and analyze the data. This study focuses on five factors of college students' satisfaction with food delivery, namely service quality, delivery quality, timeliness, completeness, and safety. The findings will serve as a suggestion for raising consumer satisfaction and improving the standard of OFD services.