Online Vegan Food Delivery System

The system proposed here signifies Vegan food delivery process. This system will allow restaurants to quickly and easily manage an online menu which customers can browse and use to place orders with just a few clicks. The system then relays these orders to restaurant’s employees through an easy to navigate graphical interface for efficient processing. Keywords: Vegan food delivery, customers, vegan vibes, food order etc.

Factors Affecting Intention to Use Food Order-Delivery Feature of Ride-Hailing Applications: The UTAUT Approach

Since ride-hailing platforms in Indonesia provide food order-delivery feature, there has been a change in public spending behavior from conventional to electronic, even on the most basic element, i.e., food. The purpose of this study is to identify critical factors affecting consumers’ adoption of ride-hailing applications to buy food using the Unified Theory of Acceptance and Use of Technology (UTAUT) approach. This study uses a cross-sectional design with a non-probability sampling method. Data was collected from self-administered questionnaire, resulting a total sample of 315 respondents across Indonesia. The respondents are GrabFood and GoFood consumers and the food order-delivery feature of Grab and Gojek (the ride-hailing applications). The study employs PLS-SEM technique to analyze the relationships among variables. The findings show performance expectancy, social influence, and facilitating conditions positively influence behavioral intention to use food order-delivery features in ride-hailing applications. On the other hand, effort expectancy does not influence behavioral intention. The results corroborate the role of food-order feature of ride-hailing applications in the change of Indonesian consumer behavior. Referring to the study results, theoretical contributions and practical implications are provided.

Different Shades of Nudges: Moderating Effects of Individual Characteristics and States on the Effectiveness of Nudges during a Fast-Food Order

Nudges, or subtle changes to a choice environment, are increasingly used in online food ordering platforms to improve dietary choices and reduce calorie intake. We report the results of an experiment aimed at nudging young adults to reduce calories in a fast-food order (N = 994). The nudging interventions used were: an order assistant, a color-coded system, and a combination of the order assistant and color-coded system. We hypothesized that participants’ characteristics (sex, BMI, education) and states (positive affect, negative affect, hunger) moderate the effectiveness of nudges. Our analysis shows that the effect of nudges is slightly increasing at higher BMI levels. In the combined treatment, hunger and negative affect significantly moderate the effect of nudges. We do not observe the moderating effects of participants’ sex, educational level, and positive affect in any of the treatments.

Resilience Innovations and the Use of Food Order & Delivery Platforms by the Romanian Restaurants during the COVID-19 Pandemic

The COVID-19 pandemic, the blocking of activity by the government and the restrictions imposed in Romania had detrimental effects on the activity of restaurants, imposing their adaptation to new situations and generating creative innovations that caused changes in the way restaurants deliver food to consumers through food order & delivery platforms. Exploring the nature and implications of such innovations on resilience, this study analyzes their impact on the attitude and intention to use food delivery platforms by restaurant managers in Romania during the COVID-19 pandemic. Through the proposed structural model, the authors integrate innovations in resilience by joining together the new components of the established TAM model. This research was conducted on a sample of 402 restaurant managers in Romania. The data was collected based on a questionnaire, and it was analyzed with the SmartPLS3 software. The results of the study show that the four variables of innovation, namely business strategy innovations, technological innovations, financial innovations and social innovations, exert different effects on behavioral intention and attitude towards using the order & delivery platforms. The results of the study can be key points in the more efficient management of material, financial and human resources, thus improving the commercial performance of restaurants.

Economic Sector during the COVID-19 Pandemic: Indonesian Instagram Users Behaviour

The coronavirus disease (COVID-19) pandemic has become a “major disaster” for Indonesia. Communities became confused after the Government instructed people to “Stay at Home” and “Work from Home” in order to end the spread of the coronavirus. Many people feel that the Government's decision is detrimental because not everybody can work from home. There were many employee reductions in several companies and did not have a steady income. This study attempted to find out the use of Instagram as one of the popular media during the COVID-19 pandemic in Indonesia on economic impact. This study employed the semiotics method to analyse the #stayathomeindonesia hashtag on Instagram from 20 March 2020 to 5 April 2020. It was revealed that during the COVID-19 pandemic, Indonesian Instagram users used the platform to post their activity at home. Indonesian behaviours on Instagram amid the COVID-19 pandemic include posting homemade food, children’s drawings or colourings at home, and food order through online applications. So that the online-based economy more benefited than the offline-based because of limited activities outside the home due to appeals for staying at home.

Online Food Ordering in Vietnam

This study examines Vietnamese customers' feelings and thoughts about the online food order service recently developed in the country. Through interviews of 21 female customers in the capital city of Hanoi, two categories of customer feelings were identified: positive and negative. The reasons for or causes of these feelings were distributed across the five steps of the order and consumption process: pre-order (information and options), order (order, payment, and cancellation processes), delivery (staff attitude and waiting time), use (food quality and quantity), and post-use (complaint and complaint response). Based on these findings, theoretical implications about online food order services in particular and e-commerce in general are discussed. In addition, practical implications for restaurants, food deliverers, and app developers are proposed.

Food order and glucose excursion in Indian adults with normal and overweight/obese Body Mass Index: A randomised crossover pilot trial

Background: Postprandial glycaemia has an impact on health but there is limited data about the effect of food order on postprandial glycaemia by body weight status. Aim: To investigate the effects of food order on postprandial glucose (PPG) excursion, in Indian adults with normal (NL) and overweight/obese (OW) Body Mass Index. Methods: This randomised crossover study was conducted at a Malaysian university among Indian adults without diabetes. The participants consumed isocaloric test meals at three study visits based on randomised food orders: carbohydrate first/protein last (CF); protein first/carbohydrate last (CL); and a composite meal containing carbohydrate and protein (CM). Capillary blood glucose was measured at baseline, 30, 60, 90 and 120 minutes after starting the meal. Results: The CL food order had a blunting effect on PPG excursion at 30 and 60 minutes ( p < 0.01). The CL food order resulted in lower glucose peak when compared with the CF and CM food order ( p < 0.001). The CL food order resulted in lower incremental glucose peak (mmol/L) (NL: CF 3.9 ± 0.3, CM 3.0 ± 0.3, CL 2.0 ± 0.2; OW: CF 2.9 ± 0.3, CM 2.5 ± 0.3, CL 1.8 ± 0.2) and iAUC 0–120 min (mmol/Lxmin) (NL: CF 272.4 ± 26.7, CM 206.2 ± 30.3, CL 122.0 ± 14.8; OW: CF 193.2 ± 23.1, CM 160.1 ± 21.7, CL 113.6 ± 15.3) when compared with the CF food order ( p < 0.001). The effect of food order on postprandial excursion did not differ between the NL ( n = 14) and the OW ( n = 17) groups. Conclusion: In participants with normal and overweight/obese BMI, consuming food in the protein first/carbohydrate last order had the biggest effect in reducing PPG excursion.