Sustainable successes in third-party food delivery operations in the digital platform era

Abstract

In the digital era, third-party food delivery operations are very popular all around the world. However, to achieve a sustainable operation for food delivery businesses is a challenging issue. Motivated by the fact that there is a lack of consolidated view towards the topic in the literature, we conduct a systematic literature review to identify how to achieve a sustainable operation for third-party food delivery and highlight the recent advances in this important area with the discussion of real-world practices. In this study, first, we review the relevant literature and apply the triple bottom line (TBL) framework to classify prior studies into economic sustainability, social sustainability, environmental sustainability, and multi-dimensional sustainability. We then identify three major research gaps, including inadequate investigation on the restaurant’s preferences and decisions, superficial understanding on the environmental performance, and limited examination on the multi-dimensional sustainability in the third-party food delivery operations. Finally, based on the reviewed literature and observed industrial practices, we propose five future areas that deserve an in-depth further investigation. They are namely applications of digital technologies, behaviors and decisions of the restaurants, risk management, TBL, and post-coronavirus pandemic.

Millennial’s Decision on the Use of Online Halal Marketplace in Indonesia

“…Consumers' good perceptions of halal products or Islamic services will arouse their intentions and decisions to use them. Knowing consumer perception of certain products and services, marketers can predict their decisions or actual behaviors in the future (Aisyah & Silvia, 2023;Chan et al, 2023;Li et al, 2022;Mishbakhudin & Aisyah, 2021;Rizki et al, 2021;Shaheen, 2016;Suhartanto et al, 2022;Thusi & Maduku, 2020).…”

“…The other six indicators are no riba, viable alternative, social & welfare, innovative, and service quality, derived from Islamic Banking Bulletin (2013) and Shah et al (2016). Marketers can predict customers decisions or actual behaviors in the future based on their perception of a certain product or service (Aisyah & Silvia, 2023;Chan et al, 2023;Li et al, 2022;Mishbakhudin & Aisyah, 2021;Rizki et al, 2021;Shaheen, 2016;Suhartanto et al, 2022;Thusi & Maduku, 2020). This study used the five stages of the purchase decision process to measure consumers' decision to shop at Lazada Amanah's online Halal marketplace, which begins with identifying the problem, searching for necessary information, evaluating the available alternatives, deciding the best possible option, and ending with post-purchase evaluation (Cakici & Tekeli, 2022;Gulati, 2022Gulati, , 2023Kotler & Keller, 2016;Schiffman & Kanuk, 2007).…”

Innovations in Zimbabwean Restaurant Sector During Pandemics: Insights From Covid 19 Pandemic Period

“…This finding reflects varying perspectives on the benefits, challenges, and implications of engaging with external delivery partners, highlighting the need for further investigation into the underlying factors influencing this innovation adoption. Research on restaurant-delivery service collaboration during pandemics suggests that such partnerships can be beneficial, especially when demand is high and delivery distances are long (Chan, Cheung, Choi and Sheu, 2023). The spatial distribution of delivery areas, as well as service quality, influence the success of these collaborations (Feizizadeh, Adabikhosh and Panahi, 2023).…”

Consumer Intentions to Switch On-Demand Food Delivery Platforms: A Perspective from Push-Pull-Mooring Theory

“…Most of the prior research of OFD focused on adopting various algorithms to enhance efficiency [3][4][5], devising pricing policies aimed at improving the profits and welfare of the platform [6], altering restaurant and menu option positions [7], or exploring the profiles of young customers [8]. Chan et al conducted a systematic literature review and identified five future areas, including technologies, behaviors and decisions of the restaurants, risk management, TBL, and post-coronavirus pandemic [9]. However, there is limited relevant research concerning customer switching behavior and loyalty.…”