Customer Decisions to Use Online Food Delivery Services During The COVID-19 Pandemic

Kautsar, Falah Fadjariansyah Kusuma; Siallagan, Manahan; Palumian, Yonathan

doi:10.47153/jbmr41.5702023

Cited by 4 publications

(5 citation statements)

References 39 publications

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“…The analysis indicates a significant simultaneous effect of the independent variables on the dependent variable, reflected in the significant F-value. These findings align with prior studies that have emphasized the crucial role of perceived usefulness, convenience, and food variety in shaping customer behavior and intentions to use online food delivery services (Jun et al, 2021;Aryani et al, 2022;Kautsar et al, 2023;Chowdhury, 2023;Troise et al, 2020;Aslam et al, 2021;Pitchay et al, 2021). Overall, these findings highlight the complexity of customers' intentions to adopt food delivery service applications, wherein factors related to perceived usefulness, convenience, and food variety significantly influence customer behavior.…”

Section: Discussionsupporting

confidence: 87%

“…Several studies indicate that perceived usefulness, convenience, and a wide variety of food options are pivotal in influencing customer behavior and intentions to use online food delivery services (Jun et al, 2021;Aryani et al, 2022;Kautsar et al, 2023;Chowdhury, 2023;Troise et al, 2020;Aslam et al, 2021;Pitchay et al, 2021). Key determinants of customers' behavioral intentions include factors such as price, quality of information, and social influence (Aryani et al, 2022;Pitchay et al, 2021).…”

Section: Various Food Choices and Customer Intentionsmentioning

confidence: 99%

“…Key determinants of customers' behavioral intentions include factors such as price, quality of information, and social influence (Aryani et al, 2022;Pitchay et al, 2021). Moreover, perceived benefits of the application, trust, and co-creation value significantly impact customers' intentions to adopt online food delivery technology (Kautsar et al, 2023). Additionally, perceived convenience and service quality have been shown to affect consumer attitudes, which subsequently influence their intentions to embrace modern technology (Chowdhury, 2023).…”

Section: Various Food Choices and Customer Intentionsmentioning

confidence: 99%

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From Screen to Table: Understanding Customer Intentions in GrabFood Adoption

Sandra,

Nasution,

Harahap

2024

IJBLE

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This study investigates how perceived usefulness, perceived convenience, and various food choices impact customers' intentions to adopt food delivery services via the GrabFood application. The research methodology involved a survey utilizing questionnaires for data collection. Regression analysis findings reveal that perceived usefulness, perceived convenience, and various food choices significantly influence customer intentions. Both perceived usefulness and convenience positively and significantly affect customer intentions, while various food choices also wield a notable influence. These results contribute to theoretical comprehension by furnishing empirical evidence of the interaction among these factors and customer intentions, thereby advancing the theoretical framework of technology acceptance and consumer behavior. The practical implications are outlined within this study.

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Section: Discussionsupporting

confidence: 87%

Section: Various Food Choices and Customer Intentionsmentioning

confidence: 99%

Section: Various Food Choices and Customer Intentionsmentioning

confidence: 99%

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From Screen to Table: Understanding Customer Intentions in GrabFood Adoption

Sandra,

Nasution,

Harahap

2024

IJBLE

View full text Add to dashboard Cite

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“…Findings are parallel to views Feizizadeh, Omrazadeh, Ghasemi et al 2023 who articulates that the COVID-19 pandemic has had a significant impact on the restaurant industry, prompting a shift to online food delivery services. Customers' intentions to use these services are influenced by perceived usefulness, trust, social influence, and value cocreation (Kautsar, Siallagan and Palumian, 2023). On-demand delivery platforms assisted restaurants keep consumer demand and the number of employees, with fast-food chains benefiting the most due to a greater price sensitivity (Li et al, 2020).…”

Section: Dial and Delivery Servicesmentioning

confidence: 99%

Innovations in Zimbabwean Restaurant Sector During Pandemics: Insights From Covid 19 Pandemic Period

Paada Kwinje

2024

IJRP

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The global tourism and hospitality sector pulled down its curtains and the restaurant sector was not spared. The coronavirus (Covid 19) pandemic caused an accumulative damage to the global restaurant industry. In Zimbabwe, due to measures of social distancing and general caution in public places, customers have been dining out less and less posing an alarming comatose state of the restaurant sector. However, the restaurant sector could not afford to completely shut its doors whenever there is a pandemic hence the need for innovations that could revive the sector. Despite the global importance of innovation, there is limited research focusing on the potential of innovation in solving the negative impacts of a pandemic like Covid 19 in Zimbabwe. Therefore, this study adopted a mixed research methodology to establish the different innovations that were adopted by the restaurant sector during a pandemic such as Covid 19. A sample size of 380 participants was adopted through a stratified random sampling. A 60% response rate was attained. For the qualitative part, the study used a qualitative desk research with a total of 80 research paper included in the study. Results of the study indicate that, the restaurant sector in Zimbabwe was in a comatose state and they adopted a limited number of innovations such as the use of disposable food service utensils and the avoidance of externally sourced food and beverage items, while also highlighting differing degrees of alignment with initiatives related to local sourcing, drive-through services, waste recycling, and collaboration with delivery services to pull through the crisis brought by Covid 19 pandemic. However, findings indicates that, the restaurant sector could have done more in terms of technological innovations, social innovations and product innovations. Findings from qualitative data indicates various technological, social and product innovations that restaurants in Zimbabwe could have used. Therefore, the findings from this study are essential in fueling the discourse of innovation and drawing relevant authorities' attention to the need for accentuating and exploiting the potential posed by innovations in solving the challenges posed by pandemics such as Covid 19 in Zimbabwe's restaurant sector.

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“…Food delivery applications enable direct interaction between clients, restaurants, or food suppliers via mobile applications (Ray et al, 2019). Customers can conveniently acquire meals via food delivery applications, regardless of location, including in the comfort of their own homes (Kautsar et al, 2023). Young individuals in urban areas and the dynamic work environment have contributed to the growth of food delivery applications.…”

Section: Literature Review and Hypothesesmentioning

confidence: 99%

Factors affecting consumer intentions and actual behavior: A case of food delivery applications

Tri Cuong

2024

Innovative Marketing

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Customers and food vendors communicate directly through mobile devices. Consumers easily purchase pre-prepared meals via food delivery applications, no matter where they are, even at the convenience of their residences. Therefore, this paper aims to analyze the determinants that affect customers’ propensity to purchase and their actual behavior in the setting of food delivery applications. The impact that subjective norms have on consumers’ attitudes toward food ordering via food delivery applications is also examined. The theory of reasoned action and prospect theory are the two basic theories that this study draws on. A convenience sample approach was used to gather data from 288 consumers in Vietnam who placed meal orders using food delivery applications. The data collection was conducted using Google Forms. The results indicated that consumers’ attitude toward purchasing food via food delivery applications positively influenced their buying propensity (β = 0.191, p = 0.001). Similarly, the findings also highlighted that consumers’ subjective norm positively affected both their attitude (β = 0.417, p = 0.000) and their inclination to purchase (β = 0.258, p = 0.000). Likewise, discount framing emerged as the most influential factor affecting purchase intentions (β = 0.262, p = 0.000). Furthermore, customers’ intentions significantly contributed to their actual behavior in acquiring pre-prepared meals through food delivery applications (β = 0.556, p = 0.000). Ultimately, the study offered suggestions for executives, identified limits, and proposed avenues for future research. AcknowledgmentThe author acknowledges Industrial University of Ho Chi Minh City that supported this study.

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Customer Decisions to Use Online Food Delivery Services During The COVID-19 Pandemic

Cited by 4 publications

References 39 publications

From Screen to Table: Understanding Customer Intentions in GrabFood Adoption

From Screen to Table: Understanding Customer Intentions in GrabFood Adoption

Innovations in Zimbabwean Restaurant Sector During Pandemics: Insights From Covid 19 Pandemic Period

Factors affecting consumer intentions and actual behavior: A case of food delivery applications

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