Investigating Factors Affecting Consumers’ Intentions to Use Online Food Delivery Services During Coronavirus (COVID-19) Outbreak in Jabodetabek Area

Kartono, Rano; Tjahjadi, Jane Kartika

doi:10.21512/tw.v22i1.6822

Cited by 14 publications

(18 citation statements)

References 40 publications

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“…Furthermore, results confirm extant researches underlying the key role of attitude as an antecedent of customers' continuance intention (Hamari, 2015), especially in the OFDS sector (Kartono and Tjahjadi, 2021;Yeo et al, 2017). By specifically focusing on the COVID-19 context, the present study corroborates that the individuals' formation of a positive attitude toward OFDS (potentially enhanced by the customers' feelings of fear and risk related to the health crisis) can lead to a more robust intention to continue using them during and after the pandemic situation.…”

Section: Discussion Of the Resultssupporting

confidence: 79%

“…Secondly, attitude can be defined as the way in which an individual feels about and is predisposed towards a certain object, idea, product or service (Liaw, 2002). By concentrating on the impact of attitude on continuance intention, research underlines how attitude represents a key contributing factor for continuance intention (Kartono and Tjahijadi, 2021) since an individual showing a positive attitude toward a product/service will be more likely to continue using it (Yeo et al. , 2017).…”

Section: Literature Reviewmentioning

confidence: 99%

“…, 2021). In this way, the paper seeks to respond to the following calls of the literature related to (1) the analysis of the main antecedents leading to the customers' intention to continue using OFDS (Kartono and Tjahjadi, 2021); (2) the identification of the ways in which restaurants can offer value to consumers through delivery services (Belarmino et al. , 2021; Gunden et al.…”

Section: Implications Limitations and Future Researchmentioning

confidence: 99%

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Predictors of continuance intention of online food delivery services: gender as moderator

Francioni

Curina²,

Hegner³

et al. 2022

IJRDM

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PurposeThe COVID-19 has brought with it valuable opportunities for the retail sector. Notably, online channels have assumed a key role for businesses that can rely less on physical channels due to the pandemic's restrictions. Within this context, the study aims to identify the main antecedents leading to the formation of the male and female customers' continuance intention of using online food delivery services (OFDS) in the restaurant industry.Design/methodology/approachA web-based self-completion survey and a subsequent structural equation modelling have been employed on a sample of 360 participants.FindingsFindings reveal that perceived healthiness, quarantine procedures, perceived hygiene, perceived ease of app use and attitude significantly influence continuance intention. Moreover, the moderator analysis corroborates that male consumers' continuance intention is mainly influenced by perceived healthiness, quarantine procedures and perceived hygiene. Conversely, female customers' continuance intention is predicated on perceived healthiness and attitude.Research limitations/implicationsAlthough the adoption of a sample of young customers (18–29 years) guarantees good research internal validity, findings are not generalizable.Practical implicationsThe study provides valuable contributions for restaurants related to the (1) creation/management of their own OFDS platforms; (2) selection of the right third-party platforms.Originality/valueThe paper is one of the first studies examining the predictors impacting on customers' OFDS continuance intention in the COVID-19 context by also focusing on gender differences.

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Section: Discussion Of the Resultssupporting

confidence: 79%

Section: Literature Reviewmentioning

confidence: 99%

Section: Implications Limitations and Future Researchmentioning

confidence: 99%

See 1 more Smart Citation

Predictors of continuance intention of online food delivery services: gender as moderator

Francioni

Curina²,

Hegner³

et al. 2022

IJRDM

View full text Add to dashboard Cite

show abstract

“…A person's perceived trust and beliefs positively influence consumer attitudes toward the use of online food delivery services. It refers to a person's assessment of the risk of a covid-19 outbreak [13]. • The time resilience of workers affected by covid-19 in the construction sector in maintaining their jobs is the longest, with hazard values of almost 1.89 times compared to manufacturing sector.…”

Section: Resultsmentioning

confidence: 99%

Resilience of Workers Affected by COVID-19 Outbreak in Maintaining Their Jobs, in Which Sector Survives Most Longer?

Kurniasari¹,

Putri²

2022

icdsos

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Employment is one of the areas affected during the covid-19 outbreak. The government of Indonesia has taken numerous measures to restrain the growth rate of covid-19, such as the implementation of social restriction, which leads to a multidimensional problem – the employment problem. Indonesia’s unemployment in 2020 has increased compared to 2019. According to Statistics Indonesia, the open unemployment rate in August 2020 is about 1.84 percent higher than August 2019, and from the total working-age population in August 2020, 14.28 percent of them were affected by covid-19. This study aims to investigate the resilience of workers affected by the covid-19 outbreak in maintaining their jobs by comparing the survival rates in the sectors most affected by covid. The methodology used in this research is survival analysis in time resilience of workers affected by the covid-19 outbreak in maintaining their jobs. The conclusion obtained from this study is that the sector significantly influences worker’s time resilience (p-value < 0.05). Among the six sectors most affected by covid-19, workers in the construction sector has the highest time resilience compared to 5 other sectors – most survive workers in maintaining their jobs during covid-19 outbreak, followed by the accommodation and food services, other services activities, manufacturing, wholesale and retail trade sectors. The most affected sector for the time resilience of workers during the COVID-19 outbreak is transportation and storage.

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“…Customers can order food without leaving their homes by just pressing a button and making digital payments (Prasetyo et al, 2021). However, as consumers' interest in ordering food via OFDS rises, new entries mobile applications with similar features begin to grow aggressively and tighten business competitiveness (Hooi, Leong, & Yee, 2021;Kartono & Tjahjadi, 2021). Hence, to sustain the viability of the business and its competitive advantage, providers must maintain positive relationships with their customers by analyzing customer participation and perception of the online service to obtain customer loyalty (Yusra et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

The Roles of Customer Perception of Innovativeness and Engagement on Loyalty through Value Co-creation Behaviors: The Case of Food-delivery Service

Paringan

Novani

2022

Binus Business Review

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The food delivery service that has gained popularity over the last few years should preserve its competitiveness by developing customer satisfaction and loyalty through customer value co-creation behaviors. However, there is still limited literature on understanding the antecedents and implications of customer value co-creation behavior in the service industry. The research aimed to evaluate the effect of customer perceptions of innovativeness and customer engagement on value co-creation behavior. Also, this study wants to reveal the relationship between value co-creation behavior on customer satisfaction and loyalty in food delivery services, using Service-Dominant (S-D) logic perspective. A survey of Indonesian GoFood customers was conducted through an online questionnaire. Then, 349 complete responses were empirically analyzed using the Partial Least Squares-Structural Equation Modeling (PLS-SEM) method. The findings reveal that customer engagement and perceived innovativeness affect customer value co-creation behavior. However, customer participation does not immediately increase customer loyalty. Instead, it must be accompanied by an increase in customer satisfaction. By investigating the antecedents and implications of value co-creation behavior among food delivery service users, the research provides practitioners with viable business strategies for maximizing customer loyalty by evaluating service innovation and the customers' behavior in co-creation value. Moreover, the research contributes to the theoretical development of customer value co-creation behaviors and the foodservice business.

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Investigating Factors Affecting Consumers’ Intentions to Use Online Food Delivery Services During Coronavirus (COVID-19) Outbreak in Jabodetabek Area

Cited by 14 publications

References 40 publications

Predictors of continuance intention of online food delivery services: gender as moderator

Predictors of continuance intention of online food delivery services: gender as moderator

Resilience of Workers Affected by COVID-19 Outbreak in Maintaining Their Jobs, in Which Sector Survives Most Longer?

The Roles of Customer Perception of Innovativeness and Engagement on Loyalty through Value Co-creation Behaviors: The Case of Food-delivery Service

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