Gig Economy Delivery Services Versus Professional Service Providers: Consumers’ Perceptions of the Food Delivery Service

2021 ◽  
Author(s):  
Santiago Melián-González
Keyword(s):  
Service Providers ◽  
Food Delivery ◽  
Professional Service ◽  
Delivery Service ◽  
Gig Economy ◽  
Delivery Services

scholarly journals Online Food Delivery Services: Make or Break the Halal Supply Chain?

2021 ◽  
pp. 384-394
Author(s):  
Nina Naquiah Ahmad Nizar ◽  
Siti Aimi Sarah Zainal Abidin
Keyword(s):  
Supply Chain ◽  
Food Supply ◽  
Service Providers ◽  
Food Delivery ◽  
Food Supply Chain ◽  
Peace Of Mind ◽  
Delivery Service ◽  
Gig Economy ◽  
Delivery Services ◽  
Halal Food

Online food delivery service (FDS) is the new gig economy in this era of new normal. Online FDS refers to the process whereby food that was ordered online is prepared and delivered to the consumer. FDS falls at the end of a food supply chain, the final stage just before the food reaches customers. However, this stage can make or break a wholesome food production, particularly in halal food supply chain. This paper revisits the guidelines of FDS in Malaysia; then extended to the measures taken during Covid-19 pandemic. The focus is food safety and quality, and halal supply chain. It is hoped that this overview will become a source of information for the public for their peace of mind, and the food delivery service providers to deliver wholesome food to their customers

scholarly journals Identification of Technical Requirement for Improving Quality of Local Online Food Delivery Service in Yogyakarta

2018 ◽  
Vol 1 (2) ◽  
pp. 1
Author(s):  
Cecilia Desvita Ratna Elvandari ◽  
Anggoro Cahyo Sukartiko ◽  
Arita Dewi Nugrahini
Keyword(s):  
Quality Function Deployment ◽  
Online Survey ◽  
Service Providers ◽  
Skills Training ◽  
Food Delivery ◽  
Technical Requirement ◽  
National Scale ◽  
Delivery Service ◽  
Technical Requirements ◽  
Delivery Services

Increased internet usage and fast-paced consumer’s demands have created business opportunities, including online food delivery services. However, competition with similar national-scale businesses allegedly contributed to the decline in the number of XYZ company orders, one of the food-delivery service providers in Yogyakarta. Therefore, this study aimed to identify the need’s attributes of the daring food delivery service consumers, to find out the service-quality satisfaction level, and to determine the technical requirement for improving the delivery service. The combination of Servqual and Quality Function Deployment (QFD) were then used to reach the research goals. The online survey instruments, which were borrowed from the previous studies and adapted for this study, were distributed from June 2016 to February 2017 to more than 700 XYZ’s consumers, with the number of respondents who answered as many as 213 peoples. Cronbach’s Alpha, the most common test for multiple Likert questions in a survey, was then used for analyzing the collected data. The result shows that order conformity; politeness and friendliness of messengers and administrative workers; cleanliness of food box; a good conditionof received ordered food; and affordable delivery costs are the top five attributes of consumer needs. Meanwhile, the top five observed technical requirements are the provision of skills training to messengers and administrative workers; periodic evaluations of service performance; the regular addition of food outlet members; providing map feature on the company website, and provision of ordering applications.  The identified requirements can benefit local food delivery service providers in competing with national scale competitors and adapt to disruptive age.

Determinants of customers' intention to use online food delivery application through smartphone in Malaysia

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Anwar Allah Pitchay ◽  
Yuvaraj Ganesan ◽  
Nurul Syifa Zulkifli ◽  
Ahmad Khaliq
Keyword(s):  
Social Influence ◽  
Information Quality ◽  
Service Providers ◽  
Food Delivery ◽  
Partial Least Square ◽  
Intention To Use ◽  
Time Saving ◽  
Content Type ◽  
Delivery Service ◽  
Delivery Services

PurposeThe study aims to examine factors that influence customers' intention to use online food delivery applications using a smartphone. The factors examined in this study are based on the existing theory of Unified Theory of Acceptance and Use of Technology (UTAUT) namely performance expectancy, effort expectancy, social influence, information quality, price-saving orientation and time-saving orientation towards intention to use the applications. Moreover, this research model also has been expanded with an additional dimension, attitude towards online food delivery services which lead to the intention to use online food delivery services through a smartphone. Furthermore, the present study also tested the role of age as moderator constructs between attitude towards online food delivery services and intention to use online food delivery services through a smartphone.Design/methodology/approachThe study employed a quantitative method and 256 respondents participated in this study. The questionnaires are distributed using a convenience sampling technique and the data is analysed using partial least square approach.FindingsThe result shows that four (4) constructs, i.e. social influence, information quality, price-saving orientation and time-saving orientation have a positive relationship and significant effect on attitude towards online food delivery service where it enhances the intention to use the application. Attitude towards online food delivery services also has a significant effect on the intention to use. Furthermore, age was not found significant to moderate the relationship between attitude and intention to use.Practical implicationsThe output of this study has several practical contributions such as enhances the existing knowledge and skillset of the shared-economy industry, online food delivery service providers as well as restaurant owners in improving the quality of life of the customers. It also provides contextual knowledge and a deeper understanding of online food delivery applications for customers in Malaysia.Originality/valueThe findings provide a guiding principle for improving the present determinant factors, attitude towards online food delivery service and intention to use online food delivery applications.

scholarly journals CO-BRANDING ONLINE FOOD DELIVERY: PERUBAHAN MODEL BISNIS WISATA KULINER LOKAL KHAS YOGYAKARTA

AdBispreneur ◽  
2019 ◽  
Vol 3 (3) ◽  
pp. 177
Author(s):  
Eska Nia Sarinastiti ◽  
Nabilla Kusuma Vardhani
Keyword(s):  
Business Model ◽  
Service Providers ◽  
Food Delivery ◽  
Study Data ◽  
Structured Interviews ◽  
Culinary Tourism ◽  
Delivery Service ◽  
Business To Consumer ◽  
Food Tourism ◽  
Business To Business

 The aim of this research is examining the implementation of co-branding by the food delivery service and its influence on the local culinary tourism business model of Yogyakarta. This research uses qualitative research with an exploratory study. Data collection was conducted through semi-structured interviews with 13 owners of Yogyakarta’s local culinary. The results showed that co-branding was carried out jointly with GoFoodPartner, but if it was not incorporated into GoFoodPartner co-branding was carried out directly between GoFood and the culinary business management. As for GrabFood, co-branding is done partially to businesses that are not part of their official cooperation partners. The culinary tourism business model has been changing by online food delivery service providers. The change is they have not only done business to consumer (B2C) but then also develop its business model into Business to Business (B2B) and Business to Business to Consumer (B2B2C). It changes the business model of culinary tourism developed into a food tourism business model.   Penelitian ini mengkaji tentang implementasi co-branding oleh layanan food delivery tersebut dan pengaruhnya pada model bisnis wisata kuliner lokal khas Yogyakarta. Penelitian ini menggunakan jenis penelitian kualitatif dengan metode eksploratory. Pengumpulan data dilakukan melalui wawancara semi-terstruktur dengan 13 pelaku usaha wisata kuliner lokal khas Yogyakarta didukung observasi serta dokumentasi. Hasil penelitian menunjukan bahwa co-branding dilakukan secara bersama-sama antara GoFood dan pelaku usaha wisata kuliner yang tergabung dalam GoFoodPartner, akan tetapi jika tidak tergabung dengan GoFoodPartner co-branding dilakukan secara terpisah antara GoFood dan pelaku usaha wisata kuliner. Sementara untuk GrabFood juga demikian, co-branding dilakukan secara partial untuk pelaku usaha wisata yang bukan masuk dalam mitra kerjasamanya. Model bisnis wisata kuliner yang dilakukan terdapat perubahan dengan adanya layanan online food delivery. Perubahan tersebut terdapat pada tidak hanya business to consumer (B2C), akan tetapi model bisnisnya berkembang juga menjadi Business to Business (B2B) dan Business to Business to Consumer (B2B2C). Perubahan model bisnis tersebut mendorong perkembangan model bisnis culinary tourism menjadi model bisnis food tourism.

scholarly journals Studi Netnografi Tentang Keputusan Konsumen Menggunakan Jasa Pesan Antar Makanan Online di Sidoarjo.

2020 ◽  
Vol 18 (2) ◽  
pp. 121-132
Author(s):  
Ranny Buggy Wahyu ◽  
Nur Diana ◽  
Raditya Koesdijarto Putra ◽  
Vinsa Adi Laksana ◽  
Sigit Hermawan
Keyword(s):  
Design Methodology ◽  
Marketing Mix ◽  
Food Delivery ◽  
Dominant Factor ◽  
Consumer Decision ◽  
Online Delivery ◽  
Consumer Decisions ◽  
Delivery Service ◽  
Delivery Services ◽  
Service Application

ABSTRACT Research Objectives - This study aims to determine the effect of prices, products, promotions and distribution on consumer decisions using online food delivery services. Design / Methodology / Approach - The study was conducted by distributing questionnaires to 200 respondents who used an online food delivery service application, namely the Go-Food, GrabFood, McDelivery, KFC Online Delivery and Pizza Hut Delivery applications. This research uses ethnographic methods Findings - The results found that the decision to use online food delivery service is significantly influenced by e-marketing mix with e-place factor as the most dominant factor, while of all these factors it is known that e-product factors do not significantly influence user decisions online food delivery service in Sidoarjo. Originality / value - This research examines the influence of the marketing mix of prices, products, promotions and distribution with different digital concepts from previous studies that still use the traditional marketing mix concept. Keywords: e-Marketing mix, Consumer decision, Online food delivery.

Customer Satisfaction towards Mobile Food Delivery Apps during Covid-19 Pandemic

2021 ◽  
Vol 12 (1) ◽  
pp. 58-58
Author(s):  
Goh Mei Ling ◽  
Ho Sew Tiep ◽  
Ng Zhu Er
Keyword(s):  
Customer Satisfaction ◽  
Service Quality ◽  
Daily Life ◽  
Movement Control ◽  
Food Delivery ◽  
Control Measures ◽  
Consumption Pattern ◽  
Website Quality ◽  
Delivery Service ◽  
Delivery Services

In this era of technology, the development and explosion of the internet has created the online business platform for the services and products. One of the areas is the food delivery services. With development of mobile applications for food delivery, it has eased the process of delivering the ordered food, and at the same time create convenience to the beverage industry (Wang et al., 2019). The outbreak of COVID-19 pandemic in early last year has impacted everyone's daily life and resulted in pandemic control measures such as Movement Control Order (MCO) by the Malaysian government around the country. This change has required Malaysian to engage with new norms such as wearing masks, physical distancing and hand hygiene in their daily life. The pandemic has also sparked a new consumption pattern in society. Many people have opted for food delivery services and thus inflated the demand of food delivery service in Malaysia. Hence, understanding customer satisfaction towards the mobile food delivery apps is essential. There are several studies on the customer satisfaction towards online food delivery service during the COVID-19 pandemic (Prasetyo et al., 2021; Rahim & Yunus, 2021). Pasetyo et al. (2021) investigated the customer satisfaction and loyalty from the extended Theory of Planned Behaviour perspective. Meanwhile Rahim and Yunus (2021) examined the relationship between service quality, food quality and price of e-hailing food delivery service. However, these studies did not examine the effect of convenience and website quality on consumers satisfaction toward the mobile food delivery apps. Based on these, this study aims to examine the influence of the factors, namely service quality, convenience, price and website quality on customer satisfaction towards the mobile food delivery apps during the COVID-19 pandemic in Malaysia. Keywords: Customer Satisfaction, Mobile Food Delivery Apps, COVID-19 Pandemic

scholarly journals Factors Influencing Customer Decisions to Use Online Food Delivery Service during the COVID-19 Pandemic

Foods ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 64
Author(s):  
Kyungyul Jun ◽  
Borham Yoon ◽  
Seungsuk Lee ◽  
Dong-Soo Lee
Keyword(s):  
Technology Acceptance ◽  
Positive Relationship ◽  
Service Industry ◽  
Food Delivery ◽  
Perceived Usefulness ◽  
Factors Affecting ◽  
Delivery Service ◽  
Behavior Intention ◽  
Delivery Services ◽  
Customer Attitude

Despite the popularity of online food delivery systems in the foodservice industry, there have been few studies into customers’ decision-making process to use online food delivery services during the Coronavirus disease (COVID-19) pandemic. This study applied the technology acceptance model (TAM) to examine the factors affecting customers’ intention to use online food delivery services. Results showed (a) the perceived usefulness affects customer’s online food delivery usage directly and indirectly through customer attitude; (b) enjoyment and trust are also key factors determining behavior intention toward customer attitude using online food delivery services; (c) positive relationship between social influence and customer attitude; and (d) a positive relationship between customer attitude and behavior intention in the online food delivery service context. These findings provide theoretical and managerial implications that contribute to the online food delivery service industry.

scholarly journals Benefits and Challenges of Online Food Ordering and Delivery Service - with Special Reference to Working Women in Chennai

2019 ◽  
Vol 8 (4S3) ◽  
pp. 293-297
Keyword(s):  
Special Reference ◽  
Working Women ◽  
Food Delivery ◽  
Primary Data ◽  
Demographic Profile ◽  
Delivery Service ◽  
Educational Qualification ◽  
Delivery Services ◽  
The Relationship ◽  
Structured Questionnaire

Online food delivery services like Zomato, Swiggy, Uber eats etc., is very common in Chennai, serving food to the customers at their doorstep in round the clock. This study was basically conducted to analyse the benefits and challenges of online food delivery services and its relationship with the socioeconomic aspects of the working women in Chennai. This study was aimed to explore the benefits and challenges of online food deliver and to find the relationship between demographic profile of the working women and factors of online food delivery. : The study mainly depends on the Primary data collected through a well-structured Questionnaire distributed to in Chennai alone. The result shows that there is Perfect association between age and educational qualification of the working women and cluster groups.

scholarly journals SCARCITY MARKETING TO PERCEIVED UNIQUENESS AND DESIRABILITY USERS OF THE FOOD DELIVERY SERVICE INDONESIA APPLICATION

2021 ◽  
Vol 19 (3) ◽  
pp. 483-494
Author(s):  
Lydia Nafarin ◽  
◽  
Adrie Oktavio ◽  
Keyword(s):  
Food Delivery ◽  
Limited Time ◽  
Online Questionnaire ◽  
Delivery Service ◽  
Food And Beverage ◽  
Shipping Cost ◽  
Delivery Services ◽  
Promotional Strategies ◽  
Short Time ◽  
The Relationship

The number of online applications users of food and beverage delivery services in Indonesia is growing every year. That is also followed by many culinary entrepreneurs who have established partnerships with online applications. One of the major online food and beverage delivery service applications in Indonesia is Grabfood. Through Grabfood, products ordered online by users will be delivered to their homes in a relatively short time. Ordering food and drinks through Grabfood is also very beneficial for users because they can enjoy a variety of attractive promotions, both in the form of food and beverage discounts, cashback, shipping cost discounts, and so on. One of the promotional strategies carried out by Grabfood is to do scarcity marketing. This study aims to observe whether the scarcity marketing carried out by Grabfood can affect the desirability of Grabfood users and at the same time examine the role of perceived uniqueness as an intervening variable in the model developed by this study. Scarcity marketing in the study is divided into two types, namely limited-quantity scarcity and limited-time scarcity. The sample in this study involved one hundred and thirteen active users of the Grabfood application who have filled out a complete online questionnaire. The data processing results show that limited-quantity scarcity and limited-time scarcity can directly have a positive and significant effect on perceived uniqueness and desirability. Furthermore, perceived uniqueness also has a direct positive and significant effect on desirability. In its position as an intervening variable, the construct of perceived uniqueness can partially mediate the relationship between limitedquantity scarcity and limited-time scarcity on desirability. Further research focused on another intervening variable that partially mediates the relationship between limited-quantity scarcity and limited-time scarcity to desirabilities, such as perceived value or social status.

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