Analysis on Influencing Factors of E-loyalty of a Chinese O2O E-commerce Food Delivery Platform

2020 ◽  
Author(s):  
Minghao LI ◽  
Maoxin Wang ◽  
Tao Wang
Keyword(s):  
Influencing Factors ◽  
Food Delivery ◽  
Delivery Platform

scholarly journals Illusory freedom of physical platform workers: Insights from Uber Eats in Japan

2021 ◽  
pp. 103530462199246
Author(s):  
Hamza Umer
Keyword(s):  
Comparative Analysis ◽  
Collective Bargaining ◽  
Food Delivery ◽  
Jel Codes ◽  
Delivery Platform ◽  
Pros And Cons

Platform work is often advocated as offering freedom of work to labour. Contesting this claim, this article undertakes a comparative analysis of the pros and cons of food delivery platform work prior to and during the COVID-19 pandemic, and argues that the freedom of food delivery platform workers is essentially an ‘illusory freedom’. In reality, platform work has only changed mechanisms through which companies can exercise control over labour and evade their employer obligations. As a case, the article examines the illusory freedom of food delivery platform workers associated to Uber Eats in Japan. The collective bargaining efforts of food delivery workers against the excessive control of Uber Eats and the extent of success of these efforts are also examined. The article concludes by discussing the possible factors that have undermined the effectiveness of the collective bargaining efforts of the labour union. JEL Codes: J52; J81

scholarly journals Consumer Attitudes and Purchase Intentions toward Food Delivery Platform Services

2020 ◽  
Vol 12 (23) ◽  
pp. 10177
Author(s):  
Han-Shen Chen ◽  
Chia-Hsing Liang ◽  
Shu-Yi Liao ◽  
Hung-Yu Kuo
Keyword(s):  
Purchase Intention ◽  
Behavioral Control ◽  
Food Delivery ◽  
Subjective Norms ◽  
Purchase Intentions ◽  
Perceived Behavioral Control ◽  
Hedonic Value ◽  
Utilitarian Value ◽  
Delivery Platform ◽  
Positive Effect

With the advent of the Online to Offline (O2O) era, the rise of various food delivery platforms not only provides consumers with more choices, but also allows restaurant operators to reach more potential consumers and increase their additional revenue. This study is based on theory of planned behavior (TPB), and includes the ‘utilitarian value’ and ‘hedonic value’ as research variables. Structural equation modeling (SEM) was used to verify the research hypotheses, and to analyze consumers’ purchase intentions toward online food delivery platforms. An online survey was also conducted, and a total of 1300 questionnaires were distributed. After excluding invalid questionnaires with incomplete answers, a total of 1082 questionnaires were deemed valid, and the effective recovery rate was 83.23%. The research results were as follows: (1) the attitude, subjective norms, and perceived behavioral control of consumers will have a significant positive effect on utilitarian value and hedonic value; (2) the utilitarian and hedonic values have a significant positive effect on purchase intention; and (3) the utilitarian and hedonic values have a mediating effect on attitude, subjective norms, perceived behavioral control, and purchase intention. Based on the above results, food delivery platform operators can identify the key factors that drive consumers to use their services in order to formulate effective management strategies and create greater business opportunities for their organizations.

scholarly journals Analysis of the Influence Factors on the Reputation of Food-Delivery Companies: Evidence from Romania

2020 ◽  
Vol 12 (10) ◽  
pp. 4142 ◽  
Author(s):  
Nicoleta Dospinescu ◽  
Octavian Dospinescu ◽  
Maria Tatarusanu
Keyword(s):  
Multivariate Analysis ◽  
Influencing Factors ◽  
Linear Regression Analysis ◽  
Influence Factors ◽  
Investment Decisions ◽  
Food Delivery ◽  
Demographic Variables ◽  
Multivariate Linear Regression Analysis ◽  
Electronic Application

In contemporary economies, reputation has become a very important factor for companies that interact directly with customers. In this context, food-delivery companies must take into account the risks associated with reputation when making operational or investment decisions. Knowing the factors that influence the perception of reputation becomes a competitive advantage for improving or even eliminating the risks related to these indicators. The aim of the study was to explain the influence level and the contribution of influence factors on the reputation of food-delivery companies in Romania. The research analyzed data from 152 respondents who are food-delivery customers from Romania, considering nine possible influencing factors. The data were analyzed in SPSS and the multivariate linear regression analysis and the multivariate analysis of variance were used. The results showed a significant relationship between the perception of reputation and influencing factors such as the quality of the food delivered, the price of the food-delivery service, the variety of the menu, the taste of the food, the perception of companions, and the quality of the electronic application. Our research only partially confirmed certain socio-demographic influences on the perception of reputation. The limitations of the research are determined by the region related to Romania and by the number of socio-demographic variables.

From Flexible Labour to ‘Sticky Labour’: A Tracking Study of Workers in the Food-Delivery Platform Economy of China

2021 ◽  
pp. 095001702110215
Author(s):  
Ping Sun ◽  
Julie Yujie Chen ◽  
Uma Rani
Keyword(s):  
Social Impact ◽  
Management Strategies ◽  
Food Delivery ◽  
Third Party ◽  
Current Debate ◽  
Digital Platforms ◽  
Labour Relations ◽  
Delivery Platform ◽  
Platform Economy ◽  
Labour Management

Despite considerable scholarly attention to the proliferation of gig work on digital platforms, research tracing the broad trends of labour relations is scant. Analysing interview and survey data on food-delivery workers in China between 2018 and 2019, this article demonstrates a trend of de-flexibilisation for workers, which contradicts the purported flexibility of platform-mediated work. It is argued that de-flexibilisation is achieved through intertwined labour management tactics, technological engineering, and the cultural normalisation of platform-dependent precarious jobs. Platform companies and third-party staffing agencies have jointly deployed algorithmic systems and communicative techniques to cultivate what we refer to as ‘sticky labour’. The study contributes to the current debate on working in platform capitalism by weighing the compound effects of labour management strategies, social impact of technological engineering of the work process, and the cultural normalisation of platform work.

scholarly journals Digital food environment during the coronavirus disease 2019 (COVID-19) pandemic in Brazil: an analysis of food advertising in an online food delivery platform

2020 ◽  
pp. 1-6
Author(s):  
Paula Martins Horta ◽  
Juliana de Paula Matos ◽  
Larissa Loures Mendes
Keyword(s):  
Data Collection ◽  
Food Environment ◽  
Ice Cream ◽  
Food Delivery ◽  
Marketing Strategies ◽  
Food Advertising ◽  
Food Groups ◽  
Unhealthy Eating ◽  
Delivery Platform ◽  
Access To Food

Abstract Online food delivery (OFD) platforms guarantee access to food during the coronavirus disease 2019 (COVID-19) pandemic when commercial food establishments are closed and access to food retail is controlled. The present study aimed to describe the advertisements published in an OFD platform in Brazilian capitals, during the 13th and 14th weeks of the pandemic. Data collection occurred on 1 d of the week and 1 d of the weekend and during lunch and dinner time. A random sample of 25 % of the advertisements (n 1754) published in this period was classified in accordance with the presence of food groups and to the use of marketing strategies. Sandwiches, ultra-processed beverages, traditional meals or pasta were the most common food groups shown in the advertisements. Free delivery prevailed in advertisements of ice cream, candies or salty packages snacks and pizza (P < 0·01). Combos were more frequently shown in the advertising of natural juices or smoothies, ultra-processed beverages, sandwiches and pizzas (P < 0·01). Messages about healthiness were more seen among natural juices or smoothies, vegetables and traditional meals and pasta advertisements (P < 0·01) and less seen in sandwiches (P = 0·02) and pizza advertisements (P < 0·01). Economy messages were rare in advertisements of traditional meals or pasta (P < 0·01) and more common in ultra-processed beverages (P = 0·03) and ice cream, candies or salty packages snacks (P < 0·01) advertisements. The OFD platform promoted unhealthy eating during the COVID-19 pandemic in Brazil due to the expressive presence of unhealthy foods advertising.

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