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.

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

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 Use of Online Food Delivery Services to Order Food Prepared Away-From-Home and Associated Sociodemographic Characteristics: A Cross-Sectional, Multi-Country Analysis

2020 ◽  
Vol 17 (14) ◽  
pp. 5190 ◽  
Author(s):  
Matthew Keeble ◽  
Jean Adams ◽  
Gary Sacks ◽  
Lana Vanderlee ◽  
Christine M. White ◽  
...  
Keyword(s):  
Online Survey ◽  
Service Use ◽  
Food Policy ◽  
Median Number ◽  
Food Delivery ◽  
Sociodemographic Characteristics ◽  
Cross Sectional ◽  
Delivery Service ◽  
The Past ◽  
Delivery Services

Online food delivery services like Just Eat and Grubhub facilitate online ordering and home delivery of food prepared away-from-home. It is poorly understood how these services are used and by whom. This study investigated the prevalence of online food delivery service use and sociodemographic characteristics of customers, in and across Australia, Canada, Mexico, the UK, and the USA. We analyzed online survey data (n = 19,378) from the International Food Policy Study, conducted in 2018. We identified respondents who reported any online food delivery service use in the past 7 days and calculated the frequency of use and number of meals ordered. We investigated whether odds of any online food delivery service use in the past 7 days differed by sociodemographic characteristics using adjusted logistic regression. Overall, 15% of respondents (n = 2929) reported online food delivery service use, with the greatest prevalence amongst respondents in Mexico (n = 839 (26%)). Online food delivery services had most frequently been used once and the median number of meals purchased through this mode of order was two. Odds of any online food delivery service use were lower per additional year of age (OR: 0.95; 95% CI: 0.94, 0.95) and greater for respondents who were male (OR: 1.50; 95% CI: 1.35, 1.66), that identified with an ethnic minority (OR: 1.57; 95% CI: 1.38, 1.78), were highly educated (OR: 1.66; 95% CI: 1.46, 1.90), or living with children (OR: 2.71; 95% CI: 2.44, 3.01). Further research is required to explore how online food delivery services may influence diet and health.

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.

Application of the value-belief-norm model to environmentally friendly drone food delivery services

2020 ◽  
Vol 32 (5) ◽  
pp. 1775-1794 ◽  
Author(s):  
Jinsoo Hwang ◽  
Woohyoung Kim ◽  
Jinkyung Jenny Kim
Keyword(s):  
Online Survey ◽  
Environmentally Friendly ◽  
Food Delivery ◽  
Product Involvement ◽  
Content Type ◽  
Environmental Actions ◽  
Delivery Services ◽  
Norm Model ◽  
Sense Of Obligation ◽  
Moderating Role

Purpose This study aims to apply the value-belief-norm (VBN) model in the context of environmentally friendly drone food delivery services to understand ways to influence consumers’ behavior toward the services. The current study also attempted to deepen the VBN model using the moderating role of product involvement. Design/methodology/approach Data were collected from 428 respondents through an online survey in South Korea. Findings The results of the data analysis indicated that all proposed hypotheses have been statistically supported in the VBN model. Furthermore, product involvement played a moderating role in the relationship between the sense of obligation to take pro-environmental actions and intentions to use and a sense of obligation to take pro-environmental actions and willingness to pay more. Originality/value Although drone food delivery services have not yet been fully commercialized, many foodservice companies have conducted pilot tests and the services are likely to be commonly used in the near future. Thus, the findings of this study are expected to have important implications for companies preparing to roll out drone food delivery services.

scholarly journals Online food delivery services: cross-sectional study of consumers’ attitude in Malaysia during and after the COVID-19 pandemic

F1000Research ◽  
2021 ◽  
Vol 10 ◽  
pp. 972
Author(s):  
Sin Yin Tan ◽  
Su Yin Lim ◽  
Soon Fern Yeo
Keyword(s):  
Online Survey ◽  
Food Delivery ◽  
Ease Of Use ◽  
Partial Least Square ◽  
Least Square ◽  
Primary Data ◽  
Perceived Ease Of Use ◽  
Continuance Intention ◽  
Time Saving ◽  
Delivery Services

Background: During the COVID-19 pandemic, Malaysian consumers were more likely to purchase food online and have it delivered to their doorstep. To stay afloat, many restaurants were pushed to provide online food delivery services (OFDS), and this sector has grown tremendously. However, will the trend persist after the pandemic? This study aims to look into how consumers’ perceptions of OFDS affect their attitude towards them. It investigates the relationship between convenience motivation, perceived ease of use, time-saving orientation and price-saving orientation in terms of future intent to use OFDS. Method: Primary data was collected from 307 respondents in Malaysia using convenience sampling method through an online survey. Respondents’ demographic background was presented statistically in cross tabulation tables to study the ratio comparison implicitly. Consistent Partial Least Square approach and bootstrapping techniques with 5,000 subsamples was employed, with the aid of SmartPLS.V3 software, to identify the significant factors influencing consumers’ continuance intention after the pandemic. Result: Perceived ease of use does not contribute significantly to continuance intention as most consumers have prior online purchase experience.  Nevertheless, time-saving orientation has a positive correlation with perceived ease of use due to the simplicity of placing an order with just a click.  It is also found that price-saving orientation is related to convenience motivation, particularly when prices can be compared on the websites or online ordering platforms. Consumers’ intention to continue using OFDS even after the COVID-19 pandemic is positively influenced by all the parameters studied, except for perceived ease of use. Conclusion: Limited work has been done on the continuance intention to use OFDS beyond the pandemic. This study provides insight for food retailers on how to enhance their business and retain their customers with the support of technology, even after the COVID-19 pandemic.

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.

scholarly journals DESAIN KUALITAS JASA PENGIRIMAN PADA PT. X DENGAN PENDEKATAN HOUSE OF QUALITY

2021 ◽  
Vol 10 (4) ◽  
pp. 353
Author(s):  
Dina Paulina ◽  
Ni Ketut Purnawati
Keyword(s):  
Quality Function Deployment ◽  
Service Design ◽  
Technical Requirement ◽  
Company Performance ◽  
House Of Quality ◽  
Quality Function ◽  
Purposive Sampling ◽  
Customer Expectations ◽  
Technical Requirements ◽  
The Difference

Desain jasa bertujuan agar jasa yang ditawarkan dapat memenuhi harapan pelanggan. Salah satu alat yang dapat digunakan dalam desain jasa adalah Quality Function Deploy Service design is intended so that the services offered can meet customer expectations. One of the tools that can be used in service design is Quality Function Deployment with the House of Quality, which connects customer desires and the company's ability to respond to them, besides knowing the company's position in competition. The study population are all customers of PT. X and its competitors with 115 people as samples through purposive sampling. Results show PT. X has not been able to fulfill customer wants or needs properly, seen from the gap between level of interest and the level of company performance. There are 7 service indicators that become customer needs or customer requirements and 7 technical requirements, although the difference is not that far, position of PT. X is still below its competitors and needs improvement to increase customer satisfaction. Keywords: Design services, QFD, House of Quality ment dengan House of Quality, yang menghubungkan keinginan pelanggan dan kemampuan perusahaan dalam menanggapinya, selain itu dapat mengetahui posisi perusahaan dalam persaingan. Populasi penelitian adalah seluruh pelanggan PT. X dan pesaingnya dengan sampel sebanyak 115 responden menggunakan purposive sampling. Hasil menunjukkan PT. X belum mampu memenuhi keinginan atau kebutuhan pelanggan dengan baik dilihat dari adanya gap antara tingkat kepentingan dengan tingkat kinerja perusahaan. Terdapat 7 indikator pelayanan jasa yang menjadi kebutuhan pelanggan atau customer requirement dan 7 technical requirement, walaupun perbedaanya tidak jauh namun posisi PT. X masih dibawah pesaingnya dan membutuhkan perbaikan untuk meningkatkan kepuasan pelanggan.

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