An empirical research of consumer adoption behavior on catering transformation to mobile O2O

Wu, Tung‐Ju; Zhao, Ren-Hui; Tzeng, Shian-Yang

doi:10.1080/09720502.2015.1108088

Cited by 26 publications

(17 citation statements)

References 13 publications

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“…Previous studies of e-commerce food consumption have confirmed the significant effects of some consumer choice motives on their attitudes, consumption or consumption intentions towards food purchase via B2C and/or O2O platforms including innovation-adoption characteristics, convenience, price, others' reviews, appearance, quality concern, trust, perceived social norms, perceived complementarity, environmental concerns and food variety (Cho et al , 2018; Chintagunta et al , 2012; Chu et al , 2010; Degeratu et al , 2000; Hansen, 2005; Hansen, 2008; Heng et al , 2018; Jin et al , 2017; Kang et al , 2016; Morganosky and Cude, 2000; Mortimer et al , 2016; Ramus and Asger Nielsen, 2005; Wang and Somogyi, 2018; Xiao et al , 2017, 2018; Wu et al , 2015; He et al , 2018; Zhao et al , 2017).…”

Section: Hypothesismentioning

confidence: 99%

“…The O2O In-store food shopping is significantly influenced by consumer trust, perceived social norms and perceived complementarity, others' reviews, performance expectancy of apps, hedonic motivation and price saving motivations (Alalwan, 2020; Xiao et al , 2017, 2018). The O2O delivery food shopping is significantly affected by perceived usefulness, perceived value, perceived ease of use, mobile anxiety (non-rational feelings and impressions originated from previous difficulties when use mobile hardware or software), price, trust, food variety, app design, convenience, hedonic motivation, social norm, online purchase experience, household size, food quality, delivery efficiencies, information quality and others' reviews (Cho et al , 2018; He et al , 2018; Kang and Namkung, 2019; Lee et al , 2019; Ray et al , 2019; Roh and Park, 2019; Suhartanto et al , 2019; Wu et al , 2015; Kang and Namkung, 2019, Xu and Huang, 2019).…”

Section: Introductionmentioning

confidence: 99%

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Food choice in the e-commerce era

Wang

Somogyi

Charlebois

2020

BFJ

110

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PurposeThis study associated consumers' food choice motives and socio-demographic characteristics with their attitudes and consumptions towards food shopping with four e-commerce modes: business-to-consumer (B2C), online-to-offline delivery (O2O Delivery), online-to-offline in-store (O2O In-store) and New Retail. It also explored consumer preferences for specific food categories within the four e-commerce modes.Design/methodology/approachAn online survey was administered to 954 participants from three Chinese cities: Beijing, Shanghai and Shenzhen. Descriptive analysis and linear regression were used in the data analysis.FindingsThe following food choice motives (FCMs) and socio-demographic characteristics had a significant effect on food e-commerce attitudes and/or consumption, with some or all of the four e-commerce modes: Taste Appeal, Value for Money, Safety Concerns, Quality Concerns, Processed Convenience, Purchase Convenience, Others' Reviews, City, Gender, Household Size, Age, Income, Occupation and Marital Status. Consumers also have different consumption preferences for food categories in the four e-commerce modes.Originality/valueThis is the first study to associate consumer FCMs and socio-demographics with their e-commerce attitudes and consumption regarding food in four e-commerce modes: B2C, O2O Delivery, O2O In-store and New Retail.

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Section: Hypothesismentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Food choice in the e-commerce era

Wang

Somogyi

Charlebois

2020

BFJ

110

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“…O2O는 온․오프라인 연계 비즈니스를 의미한다 (Wu et al, 2015). Kim(2014) (Chunxiang, 2014;Kwon and Seo, 2013;Kim et al, 2007;Zeithamal, 1988).…”

Section: O2o 서비스unclassified

A Study on the Factors Affecting the Intention to Use O2O Services

Jeong¹,

Song²

2016

Journal of the Korea society of IT services

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In recent years, O2O (Online to Offline) services get a lot of attention to improve the trust in online shopping and minimize the inconvenience and the cost burden in offline shopping as the number of consumers, who do not show concern about the purchase platform like online or offline, increases. Even though the services have been getting the spotlight as a strong business platform for next generation commerce, there have been only a few studies on the O2O services. The purpose of this research is to investigate the factors which affect the consumer's intention to use location-based O2O services. The study is based on VAM (Value-based Adoption Model) which is able to analyze those factors from the aspects of benefit and sacrifice. We used the partial least squares (PLS) method for empirical analysis, and the result shows that contextual offers, instant connectivity, webrooming and economic efficiency, which fall under the benefit, affect perceived value positively while annoyance and face consciousness, which fall under the sacrifice, do not affect perceived value significantly. In addition, contextual offers and instant connectivity affect trust positively.Location accuracy, which falls under the benefit of location-based O2O service, do not significantly affect perceived value and trust while security risk affects trust and use intention negatively. It appears that trust affects perceived value and use intention positively.

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“…The general catering O2O platform can only achieve online payment and restaurant consumption [3]. They can't share the resources of restaurants, chefs, ingredients, recipes, and can't provide users with a comprehensive daily food and beverage record and provide personalized management and guidance according to the nutritional and healthy status of users, so the stickiness of the system is not enough and it is difficult to analyze and make decisions on the catering of the users [4] [5]. This paper integrates the idea of "shared economy", proposes a shared restaurant business model, and uses cloud computing to integrate and share software and hardware resources and information to build a cloud platform for shared restaurants.…”

Section: Introductionmentioning

confidence: 99%

Research and Development of Shared Restaurant Platform Based on Cloud Computing

Qadami¹

2018

AJIBM

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China has entered the stage of excess supply, which provides a material basis for sharing economy. In order to solve the backward management information of the existing catering enterprises, the idle and wasteful problems of human technology, restaurant spaces and food resources, this paper studies and develops a shared restaurant platform based on cloud computing, aiming at overcoming the shortcomings of existing restaurant management, and further integrating and optimizing the food and beverage supply chain resources. Integrating the idea of "sharing economy", this paper proposes a shared restaurant business model, and uses cloud computing to integrate and share software and hardware resources and information to build a shared restaurant platform, through designing three different subsystems of the client, restaurants management background, and platform management background to complete the phased management of shared restaurant platform. Researches develop a shared restaurant platform based on cloud computing, and achieve to make full use of sharing of empty tables, chefs, material, recipes and other resources, provide users with standard, unified and personalized gourmet experience at the same time, and achieve food culture and wealth investment integration.

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An empirical research of consumer adoption behavior on catering transformation to mobile O2O

Cited by 26 publications

References 13 publications

Food choice in the e-commerce era

Food choice in the e-commerce era

A Study on the Factors Affecting the Intention to Use O2O Services

Research and Development of Shared Restaurant Platform Based on Cloud Computing

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