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

Jun, Kyungyul; Yoon, Borham; Lee, Seungsuk; Lee, Dong‐Soo

doi:10.3390/foods11010064

Cited by 60 publications

(77 citation statements)

References 56 publications

(125 reference statements)

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“…Jun et al [30] reported that consumers in the US were more likely to use OFDSs since the Pandemic and indicated that further research was warranted both in other cultural settings and in a larger geographical setting. The same study was focused on consumer acceptance of technology leaving a gap regarding the intention to use OFDSs, and recommended further exploration in that area.…”

Section: Research Gapmentioning

confidence: 99%

“…The flexibility to use OFDSs provides opportunities for people to conduct transactions whenever and wherever possible, and previous research has identified perceived ease of use as an important factor in consumer use of ODFSs; this is reported as a gap in the existing literature and is a suggested area for further research [30]. Consumers are often motivated by time constraints when making purchase decisions and are more likely to engage in OFDSs if they perceive the process as easy [57,58].…”

Section: Hypothesis 2 (H2) Convenience Motivation Positively Impacts Consumers' Intention To Use MDmentioning

confidence: 99%

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Supply Chain Sustainability during COVID-19: Last Mile Food Delivery in China

et al. 2022

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The COVID-19 pandemic triggered a strict 100-day lockdown period in Spring of 2020 in China. One of the consequences of the lockdown was the disruption of the food supply chain for the millions of people confined to their homes. The well-established online food delivery service (OFDS) in China were disrupted by pressure to scale up rapidly to resolve the last mile of food delivery. The importance of the OFDS during periods of crises became apparent, as did the realization that uninterrupted food distribution was only possible due to the presence and scalability of the existing delivery network. Focusing on the importance of an established OFDS as a foundation for food distribution, this paper seeks to explore factors that affect consumers’ perception and acceptance of the retail food delivery system in urban China. By applying the extended theory of planned behavior (TPB), mean value calculation, univariate linear regression, and multiple linear regression have been adopted to test the hypotheses. Data obtained online from 260 participants demonstrate that the software’s characteristics concerning hedonic motivation (HM), convenience motivation (CM), perceived ease of use (PEOU), navigational design (ND), information quality (IQ), privacy and security (PS), restaurant credibility (RC), and perceived severity (Psev) have positive and significant impacts on customers’ intention to use (ITU), and thus, affects the actual use (AU) of the application in a positive way. The findings of this research contribute to the existing literature by consolidating, validating, and extending the TPB model, especially under the large-scale public health crisis circumstances. Customized practical insights are provided to emphasize developing HM, CM, Psev, and RC factors with maximal marginal effects that promote consumer acceptance; this is a prerequisite to the development of a robust OFDS. which can be repurposed during periods of crises to provide sustainable last-mile food delivery networks.

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Section: Research Gapmentioning

confidence: 99%

Section: Hypothesis 2 (H2) Convenience Motivation Positively Impacts Consumers' Intention To Use MDmentioning

confidence: 99%

Supply Chain Sustainability during COVID-19: Last Mile Food Delivery in China

et al. 2022

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“…Studies of HMRs from a nutritional perspective have mostly focused on the nutritional balance and quality of HMRs, e.g., [ 3 , 22 , 23 ]. Despite HMR-related research achievements in various academic fields, research to understand the characteristics of products is essential in seeking a sustainable service strategy of COVID-19 [ 24 , 25 ]. The IPA model is used as a significant model for evaluating service quality performance and predicting consumer behavior [ 26 , 27 , 28 ].…”

Section: Introductionmentioning

confidence: 99%

Sustainable Home Meal Replacement (HMR) Consumption in Korea: Exploring Service Strategies Using a Modified Importance–Performance Analysis

Han

2022

Foods

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The COVID-19 pandemic has changed traditional consumer consumption behavior and requires a new service strategy to cope with sustainable consumption. Moreover, it is necessary to focus academic attention on consumer behavior to cook and eat more easily amid Korea’s socioeconomic changes such as the increase in single-person households, aging, rising prices, and continuing economic recession. In this study, we used a revised importance–performance analysis (IPA) to identify specific measures to improve consumer satisfaction with home meal replacements (HMRs). An online survey of Korean adults who had purchased HMRs was conducted based on a convenience sampling method. According to the results, items that could be intensively improved were the ‘introduction of new dishes’, ‘creation of various flavors’, ‘cost-effectiveness, and ‘reasonable price’, whereas ‘easy to prepare’, ‘easily available’, and ‘identified country of origin’ received favorable assessments. With the growth of the non-face-to-face economy due to COVID-19, our findings suggest marketing strategies for sustainable HMR consumption.

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“…The aim of this Special Issue was, for the first time, to bring together researchers with key insights on how COVID-19 has impacted appetite and eating behaviours, from the fundamental to the applicable, as assessed by human sensory perception and behaviour [ 6 , 7 , 8 , 9 , 10 , 11 , 12 , 13 , 14 , 15 , 16 , 17 ].…”

Section: Introductionmentioning

confidence: 99%

“…Moreover, we requested the inclusion of a range of research from fundamental effects on the senses, to changes in consumer preferences all the way to how and why COVID-19 has changed consumer behaviours in relation to food and eating in the longer term [ 6 , 7 , 8 , 9 , 10 , 11 , 12 , 13 , 14 , 15 , 16 , 17 ].…”

Section: Introductionmentioning

confidence: 99%