Takeaway Platforms Research Articles

A study of the Relationship between Corporate Compliance and the Loyalty of Gig Practitioners --Takeaway Platform Enterprises as an Example

A study of the Relationship between Corporate Compliance and the Loyalty of Gig Practitioners --Takeaway Platform Enterprises as an Example

Legal Structure of Complex Employment Modes for Takeaway Platforms in the Context of Low Carbon Economy

Legal Structure of Complex Employment Modes for Takeaway Platforms in the Context of Low Carbon Economy

Sentiment Analysis by Double Classification of Takeaway Platform Reviews Based on Deep Learning LSTM Models

Sentiment analysis has a wide range of applications in the fields of opinion analysis, sentiment dialog, and product reviews. However, the sentiment information expressed in texts under different topics varies greatly; for example, a model that performs well on a movie review set has poor model classification on a social platform review set due to inconsistent recognition of antiphonal phrases, different expression of emoji sentiment, and missing contextual information. In this paper, the authors focus on tens of thousands of latest reviews of Chinese takeout platforms Meituan and Elema, and use the LSTM model in deep learning to double classify the data (positive and negative). This paper analyzes the performance of LSTM models in the field of sentiment analysis of takeout reviews and concludes that domain-specific text sentiment analysis requires specific analysis.

Analyzing Takeaway E-Bikers’ Risky Riding Behaviors and Formation Mechanism at Urban Intersections with the Structural Equation Model

To study the internal formation mechanisms of risky riding behaviors of takeaway e-bikers at urban intersections, we designed a takeaway riding risky behavior questionnaire and obtained 605 valid samples. An exploratory factor analysis was then conducted to extract five scales: individual characteristics, safety attitude, riding confidence, risk perception, and risky riding behavior. On this basis, a structural equation model was constructed to explore the intrinsic causal relationships among the variables that affect the risky riding behaviors of takeaway e-bikers. The results show that the influence of incentive compensation driven by the takeaway platform was the greatest one. Takeaway riders tend to fight against time to improve punctuality and income by red-light running and speeding. They usually need to pay attention to order information and the delivery routes and communicate with customers to pick up meals in real-time, which inevitably lead to the use of cell phone while riding. Road factors such as “no turnaround at the intersection” and “no non-isolation facilities between on-motorized and motorized lane” lead riders to riding against the traffic, riding on the motor lane, and parking outside the stop line. In addition, lax traffic regulations lead to frequent loopholes for takeaway riders. It means that improving the takeaway platform system, strengthening traffic safety education, and adopting mandatory restraint measures are extremely important. The empirical results provide theoretical support for the benign and healthy development of the takeaway industry, which is significant for preventing and reducing risky behaviors of takeaway riders and improving safety at urban intersections.

Research on Value Co-Creation Strategies for Stakeholders of Takeaway Platforms Based on Tripartite Evolutionary Game

As the digitization of the supply side continues to advance, the takeaway industry has made a significant contribution to economic growth. However, the rapid expansion of the scale has also brought many social problems, merchants provide low-quality goods out of the psychology of opportunity, and the uneven quality of goods and asymmetric information not only bring great regulatory problems for the takeaway platform, but also make it difficult for consumers to identify the platform, merchants, and consumers as takeaway platform stakeholders, it is difficult to integrate resources to achieve value co-creation. Therefore, in order to realize the value co-creation among the stakeholders of the takeaway platform, a three-party evolutionary game model was constructed to analyze and simulate the strategic choices of stakeholders under different situations through simulation experiments and to explore the sensitive influence of each factor. The results of the study show the following: shaping a scientific reward and punishment system and setting reasonable rewards and punishments within a limited threshold; platforms, consumers using word-of-mouth effects to amplify the loss of network externalities that merchants have to bear when they provide low-quality services, and improving the consumer feedback mechanism to reduce the cost of feedback are all effective measures to promote the active participation of takeaway platform stakeholders in value co-creation and promote the sustainable and healthy development of the takeaway industry.

Platform Operations under Dual-Channel Catering Supply Chain

In the modern catering business model, restaurants usually use established platforms to promote their food and use two channels to sell their food: online and offline sales. We construct demand functions for online and offline, considering promotion and substitution relationships by a revised Bertrand model. We first consider three classic models: the decentralized decision model, the equilibrium decision model, and the centralized decision model. In the decentralized decision model, the platform decides both the promotional effort and the online discount; in the equilibrium decision model, the platform decides the online discount, while the food service provider decides the promotional effort. In the centralized decision model, the takeaway platform and the food service provider have maximized the overall profit as the decisive goal. We find that the online discount decreases in price when the impact factor of the online promotion is high but increases in price when the impact factor of the online promotion is low. Then, we analyze and compare the results under three models. We find that when the substitution factor is low enough, or the impactor factor of online promotion is low enough, the global optimal platform discount is higher than the equilibrium platform discount and the decentralized online discount; otherwise, the results are the opposite. In addition, the global optimal promotional effort is always higher than the optimal promotional effort in the decentralized model. When the substitution factor is low enough, or the impactor factor of online promotion is low enough, the global optimal promotional effort is higher than the equilibrium optimal promotional effort; otherwise, the result is the opposite.

A Study of Factors Affecting Sales Volumes with the Example of Online Takeaway Milk Tea Stores

In China, online takeaway platforms have gained significant importance in people’s lives following the wide access to the Internet and smartphones. Therefore, as the milk tea industry rose in China, online takeaway milk tea stores also gained increasing popularity. This paper focuses on potential factors of the monthly sales volume of online takeaway industries, including the average price, the customer rating, the number of positive comments, and the minimum fee. Thirty samples were taken from the thirty most typical online takeaway milk tea brands, and a multiple regression analysis was conducted. The multiple regression analysis results show that the number of positive comments has a significant and positive association with the monthly sales volume, and the other three factors show no significant relationship with the monthly sales volume. This result indicates that the feedback of customers should be paid more attention to compared to the other three factors when running an online takeaway milk tea store, and more factors should be analyzed in future studies to determine a more precise model for the monthly sales volume.

Analyzing the impact of monopoly industry on labor force based on an economic model which is profit maximization -Take takeaway platform monopoly as an example

In this era of rapid Internet advancement, the platform economy is getting bigger and bigger and moving towards monopoly. Under the control of capital, firms maximize their profits by undermining the interests of workers. This paper uses theoretical and data analysis to explore the business strategies that companies choose to maximize their profits and the impact on labor under the monopoly of companies. We concluded that the take-out platforms are centered on "more work, more pay". By studying the benefit distribution model and scheme of the platform, we analyze the impact of the take-out platform on the riders while maximizing their own revenue. Microeconomics is used as a basis to analyze the negative impact of companies in monopolistic markets on the labor market and the labor force in the market that is monopolized by buyers. The government needs to improve the management terms and anti-monopoly is also very important to control and sanction the behavior of takeaway platforms to bring more protection to the rights of riders.

Takeout Platform Uses Big Data for Price Discrimination—Meituan Takeout Platform Case Study

In the era of big data, more and more take-out platforms use algorithms to analyze customer data. These algorithms will enable users to retrieve items that are more suitable for them, and also accelerate the speed of their receipt of goods, so that users can get a better shopping experience. However, the takeaway platform uses these data to implement price discrimination through algorithms, and treats different users differently, thus damaging the rights and interests of consumers. The price discrimination based on big data algorithm has the characteristics of concealment and complexity. Therefore, there are certain difficulties in the governance of this behavior, which requires the joint efforts of the national legal department, take-out platform and consumers.

The Current Game Between Takeaway Platforms

Online food delivery has become a central part of the current tertiary industry. While many products provide people with many conveniences, there is also a massive market in the industry, from the perspective of game theory, based on the principle of competition and cooperation to discuss the current competition pattern in the takeout field. The Prisoner's dilemma and price war dynamic models are used to analyze the game between takeout enterprises. The results show that the profit of Meitnerium takeout and ELEME takeout when they cooperate on the competitive platform is always higher than the profit of the former two when they are in vicious competition. Therefore, they adopted a new method, Elem Takeout, and Meitnerium adjusted their pricing to win the game; In the future, in the field of food delivery, the most reasonable game mode between oligarchs will be a competitive game with the coexistence of competition and cooperation rather than a zero-sum game.

Stochastic Evolutionary Game in Food Takeaway Management with Improved Replication Dynamic Equations in Postepidemic Era

The rapid growth of the food takeaway industry during COVID-19 raises a claim to its quality improvement, especially the hygiene condition. In the takeaway chain, the food takeaway platforms, the restaurants, and the distributors are responsible for food hygiene. Accordingly, this study employs an evolutionary game to study the takeaway management among them. It constructs their traditional replication dynamic equations after parameter design. Then, it improves the equations by introducing the incentive relationships and interference factors. Through the equations, it analyzes and simulates the stochastic evolution process of the three parties, exploring the influence of some parameters’ numerical changes. After that, it concludes that the proportional expenditure coefficient for illegal rectification, the incentive coefficient, the interference intensity coefficient, and the step size can impact the efficiency, the results, or the fluctuations in the evolution, obtaining methods to theoretically control the evolution. Based on that, it puts forward targeted suggestions for constructing the contract mechanism of the takeaway, which provides a reference for the management of food takeaways practically in the postepidemic era.

A Peer-to-Peer Smart Food Delivery Platform Based on Smart Contract

The era of mobile information has arrived, and people’s lifestyles have undergone tremendous changes. Ordering takeaways through takeout apps on smartphones is one of them. However, most existing takeaway platforms charge high commissions in the middle. There are many fake reviews in restaurants, the authenticity of restaurant ratings is low, and the recommended dishes have low customer satisfaction. This paper aims to solve this problem by introducing a peer-to-peer architecture based on blockchain smart contracts. The proposed architecture leverages the automation of smart contracts to provide autonomous, commission-free food ordering and delivery services. In addition, the smart contract reward mechanism is used to collect order information and rating information, and a deep learning recommendation model is introduced to analyze the data to recommend restaurants and menus to the client accurately. To demonstrate the usability and efficiency of the proposed method, we conducted a case study using public chain-based technologies. At the same time, comprehensive evaluation experiments are carried out, and the results show the importance of the proposed food delivery system.

Sodium Content in Takeaway Meals Sampled from Three Large China Cities

Objective: The aim of the present study was to evaluate salt levels in popular hot takeaway meals in three large China cities, and to compare the difference in sodium content in different types of takeaway meals. Methods: We randomly collected a total of 4450 samples of 7 different types of takeaway meals, which were the most consumed by local residents from takeaway platforms. The main ingredients, auxiliary ingredients, as well as the weight used in takeaway meals were collected. The sodium content in takeaway meals was obtained by calculation. Results: Obtained results show that the sodium content in three large China cities is alarmingly high. Comparing medians (interquartile range) of takeaway meals from different cities, Beijing contained the highest sodium content per portion (1371.3 mg (890.3 - 2137.4)), followed by Hangzhou (1348.45 mg (694.25 - 1541.62)) and Shanghai (340.1 (259.75 - 942.25)). In addition, the sodium content between pasta and porridge, Chinese meals, and western meals show significant differences (p 0.05). Compared with Chinese Dietary Reference Intakes, the average sodium content exceeded dietary recommendations for one takeaway meal. The sodium content differed among takeaway meals prepared with various cooking methods and meats. Conclusion: Notable differences are detected in takeaway meals’ sodium content between several large cities in China. To meet China’s target salt intake, consumers in these cities are highly recommended to reduce sodium content in their everyday meals.

The Effect of Online Channel Addition on Store Performance: Empirical Evidence from Chinese Chain Retailers

Abstract With the rapid development of e-Commerce and takeaway platforms, retailers have gradually developed multi-channel operations. However, limited empirical studies explored the effects of an online channel offered by takeaway platforms on the store performance. Does an online channel addition have a synergy effect or a cannibalization effect on store performance? We empirically investigate these effects by analyzing a large dataset including diverse samples collected from multiple retailers across various regions. The dataset includes 2115 stores across 25 retailers for 10 months that includes two types of retail formats and covers 16 provinces and 21 cities of China. We study the impacts of the newly introduced online channel on the incumbent offline channel and the overall store performance. The empirical results reveal that the online channel addition mainly has a synergy effect. Specifically, for the overall store, it has a positive effect on the sales and product variety, whereas it has a negative effect on the basket size. Surprisingly, an online channel addition also has a positive effect on the offline sales. Our study adds novel values to multi-channel retailing literature by empirically researching the cannibalization and synergy effect of a new type of online channel, offered by takeaway platforms. It can provide insights for retail enterprises who are interested in introducing O2O model.

Associations between Takeaway Food Nutrients and Nutritional Literacy of Takeaway Platform Practitioners in Chengdu

Objective To investigate the nutritional literacy levels of the takeaway platform practitioners in Chengdu,the takeaway food nutrients,and the correlation between them.Methods We employed a multi-stage random sampling method to investigate the nutritional literacy levels of 100 takeaway platform restaurants in the main urban area of Chengdu and examined the nutritional components of hot set meals in each restaurant.A questionnaire survey was conducted on the nutritional literacy levels of chefs and food matching staff.The correlations of nutrient energy supply rationality with nutritional literacy level and set meal price were then analyzed.Results The total pass rate of nutrition knowledge of chefs/food matching staff was 61.0%.Only 2.0% of the set meals had reasonable total energy supply.The set meals with reasonable energy supply of available carbohydrate,protein,and fat accounted for 3.0%,62.0%,and 21.0%,and those with over energy supply accounted for 97.0%,26.0%,and 73.0%,respectively.The rest set meals provided insufficient energy.There was a positive correlation between the nutritional literacy level and the rationality of protein energy supply(r=0.414,P=0.003).Conclusions The nutritional literacy levels of chefs/food matching staff of takeaway food restaurants in Chengdu are moderate.The hot set meals on the takeaway platform have the problem of excess energy supply.The nutrition knowledge of chefs/food matching staff cannot effectively satisfy rational nutrition matching.The nutritional literacy levels of chefs/food matching staff showed no significant correlation with the rationality of nutrient energy supply.

Research on the Impact of Takeout Platform’s Electronic Service Quality on Customer Loyalty

This paper analyzed the influence of electronic service quality of takeout platform on customer loyalty. The results showed that the ease of use, food safety, performance, privacy, interactivity, compensation and diversity of service quality of takeaway platform had a positive impact on customer loyalty. Customer satisfaction played an intermediary role between electronic service quality and customer loyalty. Based on the results, this paper put forward some advices such as improving delivery speed, improving the safety quality, protecting user information security, expanding service categories, and improving operational efficiency to enhance service quality as well as customer loyalty.

Assessing customer satisfaction of O2O takeaway based on online reviews by integrating fuzzy comprehensive evaluation with AHP and probabilistic linguistic term sets

In recent years, O2O takeaway has a rapid development with increasingly fierce market competitions. The online reviews of these takeaway platforms give restaurants an opportunity to better understand their customers and find their own shortages. However, how to dig customer satisfaction information from online reviews of restaurants is a challenge. Therefore, we establish an O2O takeaway customer satisfaction evaluation system and evaluate the satisfaction degree for restaurants by analyzing online reviews. First, we use European customer satisfaction index and Service performance-aware service quality measurement method as a logical framework. Meantime, we adopt content analysis to construct the evaluation system of customer satisfaction. Taking probabilistic linguistic term sets and the frequency into consideration, we improve analytic hierarchy process and develop a combination way to calculate the index weights of the evaluation system. The fuzzy comprehensive evaluation method is further designed to calculate the customer satisfaction level. Finally, we have an empirical analysis on Meituan and Ele.me platforms to validate our method.

The effects of price subsidy and fairness concern on pricing and benefits of take-away supply chain

In this paper, from the perspective of game theory, we study the impact of price subsidy and fairness concern on the pricing strategies and benefits of members in the take-away industry. In the single-channel supply chain, we build a Stackelberg game model between the take-away platform and the restaurant for the online take-away business. By comparing and analyzing the product pricing and revenue in the cases of no price subsidy and price subsidy, we obtain the optimal pricing strategy for both parties. In the dual-channel supply chain, we explore the benefits of supply chain members under the combined effects of fairness concern and price subsidy. Under the single channel price subsidy model, we find that restaurant always raises prices, and the price increase is directly proportional to the subsidy intensity. Such a proper price increase always brings more benefits to both parties. Under the dual-channel model, consumer fairness concern may curb the price increase behavior of restaurants. Regardless of the model, in the long term, the optimal subsidy of the platform will decrease with the expansion of the online take-away market.

Takeaway food in Chengdu, Sichuan province, China: Composition and nutritional value.

The popularity of takeaway has caused health problems. To analyse the basic nutrients and composition of popular takeaway meals in Chengdu, China. We randomly collected 105 takeaway meals from takeaway platforms. The quality of ingredients such as grains, vegetables, and meat were assessed and weighed. The samples were then homogenised, and the nutrients were detected following the AOAC Official Methods of Analysis. Compared with Chinese and US dietary reference intakes, the average energy, protein, salt, fat, vitamin, and available carbohydrate contents exceeded dietary recommendations for one takeaway meal. By contrast, the whole grain, vegetable, fruit, dairy product, egg, mineral, and dietary fibre contents were insufficient. Food compositions and basic nutrients differed among takeaway meals prepared with various cooking methods and meats. Fried rice had the lowest nutritional value. The fried dish set meal had high energy density. The nutrient content of poultry takeaway meals was more balanced compared with other meals assessed, and salt and fat were excessive in mixed meat meals. In addition, meatless takeaway meals tended to have high fat content because of excess vegetable oil added for better taste. Takeaway meals should have lower contents of energy, fat, carbohydrate, and salt and higher contents of whole grains, vegetables, fruits, dairy products, and eggs. Attention should be paid to the high energy density of the fried dish set meal to prevent resultant health problems such as obesity. Consumers, takeaway outlets, and government agencies need to work together to address the health problems.