Factors Influencing Restaurants on Selecting Food Delivery Applications

The purpose of this thesis is to study factors influencing restaurants on selecting food delivery applications. This is quantitative research that adapts the Unified theory of acceptance and use of technology: UTAUT, factors from past research, and new factors, which are a business partner and the innovation expectations, all of these factors are used as a guideline for the research. This research studies a sample group of restaurant owners that use or have used food delivery applications for their business. The size of this sample group is 259 restaurant owners, the information is gathered by using an online poll, and the information is then analyzed by a program to see the relations of each factor according to the theory and guideline. The result of the research indicates that relative advantage, business partners, Innovation Expectations, and trust in provider all directly influence the intention of using food delivery applications, while performance expectancy, Effort Expectancy, social influence, and Attitude Toward Use and Technology do not influence the intention of using food delivery applications

Customers' intention towards O2O food delivery service under the different characteristic of customer group – a case study of Suzhou Industrial Park

Two research questions are identified and discussed. Relevant factors that influence the customer preferences were selected as research objects, data collection was based on 348 valid questionnaires, SPSS software was used for data analysis by the means of the multivariate logistic research model. Customer intentions include delivery payment, delivery time, food quality and brand trust. Customer reviews are related to customer preferences. The delivery payment is the most important factor when customers use food delivery service, but different groups of people have different tendency compared with their counterparts. All variables are designed based on baseline categories; the outcome of the model is only significant while comparing two groups of variables. Multivariate logistic research model is used to find customer preferences under the different characteristic of customer groups based on questionnaires and tries to forecast the possibility of the tendency of one targeting customer group in Suzhou Industrial Park. This research conduct a questionnaire on the Suzhou industry park, the respondents are mainly students and white collars customers, the characteristics of respondents are typical in this area

Influencing Factors to Use E-Hailing Transport for Food Delivery Service

E-Hailing services are considered as on-demand vehicles that affect the efficiency of food delivery. This system improves the process of collecting and sending orders from customers in a short period of time. This study aims to determine the level of consumer acceptance or satisfaction with food delivery services using the e-Hailing system. The objective of this study is to identify the factors that influence the community to use e-Hailing food delivery services and to determine the most dominant factor in e-Hailing services according to Technology Acceptance Model (TAM). The location of the study is in the urban area and also semi-urban in the districts of Johor. A self-administrated online questionnaire was distributed among 258 respondents in the study area. Part of the questionnaire was constructed based on the TAM. Correlation and regression analysis were used in the analysis of this study. The results of this study show that the relationship between variables TAM (β = 0.443), perceived ease of use, and perceived usefulness are strongly correlated based on significant values (p < 0.001) showed the independent variable (Intention to Use) influenced the acceptance of user behaviour towards e-Hailing. Among the suggestions to increase consumers of food delivery services among e-Hailing users is to reduce delivery charges for nearby areas so that consumers can buy food at various stores. This can help other vendors and riders in this e-Hailing food delivery service

Drone Delivery Services: An Evaluation Of Personal Innovativeness, Opinion Passing And Key Information Technology Adoption Factors

Since drone delivery service started in Iceland in 2017, various business organizations have considered the adoption of the technology. This study examines critical factors that are pertinent to the adoption of drone delivery services by end users. Based on the theoretical foundations such as social networking, marketing, and technology, this study examined the relationships among opinion passing, personal innovativeness, perceived ease of use, and perceived usefulness and their effect on the decision to adopt drone delivery services, and among these factors. The findings of this study show that perceived usefulness had the strongest impact on behavioral intention, followed by personal innovativeness. Opinion passing and perceived ease of use, however, were found to have no effect on behavioral intention. In addition, personal innovativeness played a significant role in increasing opinion passing, followed by behavioral intention and perceived usefulness. Lastly, perceived ease of use had a direct influence on perceived usefulness, but not behavioral intention. Academic and practical implications are drawn from these findings to conclude the study

E-teenuse kvaliteedi ja toidu kvaliteedi roll klientide rahulolus veebipõhise toidu kohaletoimetamise teenusega

Master’s thesis Curriculum in Agri-Food Business ManagementThe current age requires that almost all human endeavors be fast-paced. This has brought about the need for food to be ordered online as customers may not have the luxury of time to cook food by themselves or the least go to restaurants to eat therein. However, it is also expected that such service be rendered in consideration of certain qualities that will adequately satisfied customers. Although there are many related studies to the current one i.e. Prabowo & Nugroho (2018) in the context of Indenesia, Dang et al (2018) focuses on Haoni, Vietnam while author as Siddiqi (2011) focuses on banking sector in Bangladesh. The current study seeks to examine the role of e-service quality and food quality in influencing customers’ satisfaction towards online food delivery service in Estonia. The goal is to see how both e-service quality and food quality can help to influence customers’ satisfaction towards adopting OFD service. Two main types of data, primary and secondary data were used; the secondary setting a theoretical basis for the empirical work. The primary data is quantitative nature, suggesting that research adopted a survey using questionnaire to elicit data from respondents. 154 persons responded by answering the questions accordingly. The questionnaire contained 14 questions 10 close-ended and 4 open-ended questions. Quantitative data was analysed using descriptive analysis attended with tabular representation of data as well as with charts followed by a correlation analysis, while the open ended was done through discussion. To this end, the finding of study reveals that both e-service quality and food quality are factors that satisfy customers’ towards online food delivery service, as respondents’ opinions show a direct relationship between the level of quality in the two variables and customers’ behavioural pattern. This result agrees with those of Persad & Padayachee (2015) and Lee & Joshi (2007) among others, who have earlier researched in this area of study but from different contexts. Therefore, stakeholders, in restaurants and the major players in the e-service end must ensure that these qualities are present in their services in order to satisfy customers towards adopting OFD service.Praegune ajastu nõuab inimestelt tõtlikkust pea kõigis ettevõtmistes. See on tekitanud vajaduse tellida toitu veebist, kuna klientidel ei pruugi olla piisavalt aega, et ise toitu valmistada või vähemalt söögikohta minna. Siiski oodatakse ka, et sellise teenuse osutamisel arvestataks kindlate omadustega, et kliente piisavalt rahuldada. On olemas mitmeid käesolevale uurimistööle sarnaseid uurimusi. Näiteks Prabowo & Nugroho (2018) Indoneesia kontekstis, Dang et al (2018) keskenduvad Hanoile Vietnamis, samas kui Siddiqi (2011) keskendub pangandussektorile Bangladeshis. Siinse uurimistöö eesmärk on uurida e-teeninduse ning toidu kvaliteedi mõju klientide rahulolule veebipõhise toidu kullerteenuse süsteemiga Eestis. Peamiseks eesmärgiks on näha, kuidas nii e-teeninduse, kui ka toidu kvaliteet aitavad mõjutada klientide rahulolu veebipõhise toidu kullerteenusega. Autor kasutas uurimistöö käigus peamiselt kahte liiki andmeid: esmaseid andmeid ning sekundaar. Esmased andmed on kvantitatiivse loomuga, mis viitab sellele, et uurimistöö kasutas küsimustiku põhist uuringut, et vastajatelt uurimisandmeid saada. Uuringu käigus vastas küsimustikule 154 inimest. Küsimustik koosnes 14 küsimusest, millest 10 olid valikvastustega ning neli avatud küsimused. Kvantitatiivseid andmeid analüüsis autor kirjeldava analüüsi meetodil tabulaarse esitlusega ning diagrammidega korrelatsioonanalüüsis. Avatud küsimuste vastuseid analüüsis autor arutlevalt. Uuringu tulemustest selgub, et nii e-teeninduse, kui ka toidu kvaliteet on olulised tegurid klientide rahulolus toidu kullerteenusega, kuna vastajate arvamused näitavad selget suhet toidu ja e-teeninduse kvaliteedi ning klientide käitumismustrite vahel. See tulemus on kooskõlas Persad & Padayachee (2015), Lee & Joshi (2007) ning teiste uurimuste tulemustega, mis uurimisvaldkonnas teistes kontekstides läbi on viidud. Seetõttu peaksid restoranide omanikud ning peamised e-teenuse pakkujad tagama kvaliteedi oma teenustes, et rahuldada kliente veebipõhise toidu kullerteenuse kasutamisel

Customer Decisions to Use Online Food Delivery Services During The COVID-19 Pandemic

The coronavirus disease pandemic restricted dine-in service, and restaurants should adapt and rely heavily on no-contact operations and online food delivery services to sustain. Even though online food delivery technology is widely used in the food and beverages business, there is only a few research investigating the customers behavior intention on online food delivery technology in the coronavirus disease pandemic. This study aims to investigate the influencing factor of behavior intention on online food delivery platforms, by applying the technology acceptance model. An online questionnaire was applied to conduct the survey. The Partial Least Squares-Structural Equation Modeling approach was used to examine 417 respondents empirically. The results showed the significance of perceived usefulness, trust, social influence, and value co-creation in customer intention on online food delivery technology. The findings contribute to the body of knowledge about technology acceptance in an emergency event, specifically during a coronavirus disease pandemic. The practical implication of the study is managers of online food delivery services firms must identify their customers wants and needs

Factors Determining the Purchase Intention of Bank Services in the Republic of Yemen

The issue of motivating consumers to use the banking system was solved in developed countries and in some Middle Eastern countries. However, it is still unpredictable in Yemen where the majority of the people do not use banking services to facilitate their financial needs. Therefore, it shapes a real problem and negatively impacted the Yemeni economy. This research project aimed to provide better awareness of the variables that might affect people to use the Yemeni banking system by applying the theory of reasoned action. This study is cross-sectional, 850 questionnaires were distributed to part time university students. Multiple regression analysis was conducted to determine the contribution of independent variables in predicting behavioral intention, the dependent variable. Moreover, hierarchical regressions were used to test the effect of trust as a moderator variable. Eight variables of attitude and subjective norm were significantly and positively influence university student's behavioral intention to use banking services namely, attitude toward bank usage, attitude towards banking services, attitude toward service quality, attitude towards banking legal framework, social influence, recommendation by others on bank services, and bank advertisement. On the other hand, cultural belief was significant but in the negative direction. As well as, student’s trust had a statistically moderating effect with only three out of eight variables on the behavioral intention namely attitude toward bank usage, recommendation by others on bank services, cultural belief. The study had a significant contribution to the academic understanding of consumer's behavioral intention in Yemen, which might guide bankers and policy makers to use the right strategy in order to attract more consumers to use the banking system

Psychographic And Behavioral Segmentation Of Food Delivery Application Customers To Increase Intention To Use

Dissertation presented as the partial requirement for obtaining a Master's degree in Information Management, specialization in Knowledge Management and Business IntelligenceThis study presents a framework for segmenting Food Delivery Application (FDA) customers based on psychographic and behavioral variables as an alternative to existing segmentation. Customer segments are proposed by applying clustering methods to primary data from an electronic survey. Psychographic and behavioral constructs are formulated as hypotheses based on existing literature, and then evaluated as segmentation variables regarding their discriminatory power for customer segmentation. Detected relevant variables are used in the application of clustering techniques to find adequate boundaries within customer groupings for segmentation purposes. Characterization of customer segments is performed and enriched with implications of findings in FDA marketing strategies. This paper contributes to theory by providing new findings on segmentation that are relevant for an online context. In addition, it contributes to practice by detailing implications of customer segments in an online sales strategy, allowing marketing managers and FDA businesses to capitalize knowledge in their conversion funnel designs

Sustainability and Online Food Delivery Services in Norway: Does sustainability play a role in influencing the behavioural intention for the Platform-to- Consumer Online Food Delivery Services in Norway for young generations?

In recent years, the over OFDs industry is overwhelming and at the same time, it has caused quite a lot of environmental and societal challenges. Based on studies, Millennials and Generation Z are the most motivated to sustainability and they are also one of the important customer segments in OFDs. In Norway, Foodora and Wolt are the two major players in the OFD market. We observed that, as late comer to this specific market, Wolt has tried to differentiate themselves from competition by having a “sustainable” positioning with different environmental and social sustainability policies. Given Norway is also a country which valued sustainability on the top in comparison with other countries, it will be interesting to see whether the sustainability initiatives of OFDs companies have an influence on the purchase intentions of Norway's younger generations. This research model is based on the cognitive hierarchy model proposed by Homer and Kahle (1988), as well as Ajzen and Fishbein's (1975, 1980) theory of reasoned action (TRA) and its extension which called the theory of planned behavior (TPB) (Ajzen, 1991). The main objective of this research is to examine if the sustainability factor influences the purchasing intention of younger generations in Norway who use online food delivery services to purchase food. Five hypotheses were created after performing a theoretical review on the influence of utilitarian, hedonic, and symbolic values, as well as TPB variables such as attitude, subjective norm and the perceived behavioural control, on the intention to purchase food through OFDs. To test the hypotheses, this study employed a quantitative survey of Millennials and Gen Z in Norway, with 124 valid responses being analysed using confirmatory factor analysis by SPSS and structural equation modelling by SmartPLS. According to the findings, symbolic value had an important role in influencing the purchase intention through directional support. Besides, utilitarian, and hedonic value were also important factors in affecting the purchase intentions of young customers. However, all of these values can only influence the purchase intention with the presence of “attitude”. Our study also discovered that Norwegian customers value sustainability more than non- Norwegian customers. Furthermore, when comparing Wolt and Foodora’s customers, Wolt’s customers favoured symbolic value higher. The findings show that the sustainability component of the OFDs in Norway does really matter to younger generations.nhhma

TECHNOLOGY ACCEPTANCE MODEL APPROACH IN MEASURING USER BEHAVIOR OF ONLINE FOOD DELIVERY APPLICATIONS IN BANYUMAS DISTRICT

Food delivery services are increasingly preferred as the internet develops, but food consumer and entrepreneurs need to be selective in choosing which ones can provide value to them. This study aims to examine the easy to use, usefullness and attitudes of behavioral intention in food delivery applications in Banyumas Regency. The data analysis method used is structural equation modeling-partial least squares (SEM-PLS). The number of respondents was 100. The sampling technique in this study used a purposive sampling method with criteria for a minimum age of 17 years, domiciled in the Banyumas Regency area, and had used shopee food for at least 1 month. Collecting data using a Likert scale questionnaire 1 to 5 by utilizing the google form. The results showed that all TAM variables had an effect on behavioral intentio