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Journal articles on the topic 'Food Delivery Online'

Author: Grafiati

Published: 5 June 2025

Last updated: 1 August 2025

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1

Tayal, Nitasha. "Online food delivery." International Journal for Research in Applied Science and Engineering Technology 11, no. 11 (2023): 1986–96. http://dx.doi.org/10.22214/ijraset.2023.56972.

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Abstract: The rapid expansion of online food delivery apps has revolutionized dining habits and the food service industry. This research paper delves into the evolution and impact of these apps, examining their influence on consumer behavior, the restaurant landscape, and the overall gastronomic experience. By employing a mixed-methods approach that includes surveys, interviews, and data analysis, this study unveils critical insights into customer preferences, app features, and the business models driving the industry. It scrutinizes the competitive landscape, showcasing successful platforms a

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Gogu, Sandeep, Sudheendra Kurakula, K. Sreekala Dr., Poornima P., Musrat Sultana N., and A. Nagesh Dr. "Online Food Ordering Website." Recent Trends in Information Technology and its Application 8, no. 3 (2025): 46–55. https://doi.org/10.5281/zenodo.15532357.

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<em>In the rapidly expanding internet food ordering platform space, companies such as Swiggy and Zomato have changed the way consumers eat and buy food. But there is one big chokepoint in existing systems: the customer cannot order a composite order of products from more than one restaurant. There must be multiple orders, with a longer delivery cost, increased waiting time, and even fractured customer experience. Our project is intended to fill this gap by creating a new food ordering website online where people can order various foods from various restaurants in one combined order. </em> <em>

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Sulistyowati, Eny, Muh Ali Masnun, and Dicky Eko Prasetio. "Arrangements for online food delivery service drivers to achieve food safety." IOP Conference Series: Earth and Environmental Science 1454, no. 1 (2025): 012044. https://doi.org/10.1088/1755-1315/1454/1/012044.

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Abstract Food and Drug Supervisory Agency Regulation Number 8 of 2020 concerning Supervision of Drugs and Food Distributed Online regulates the obligations of food business actors, either alone or in collaboration with third parties, to guarantee food safety when sending processed food. This regulation only looks at the safety of food being delivered and does not regulate “safety” for drivers as those who deliver food from restaurants to consumers. This raises problems related to the personal hygiene of online food delivery service drivers. The aim of this research is to analyze the obligation

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Topre, Atharva. "Online Food Delivery System." INTERNATIONAL JOURNAL OF ADVANCE RESEARCH IN COMPUTER SCIENCE AND MANAGEMENT STUDIES 12, no. 7 (2024): 307–15. http://dx.doi.org/10.61161/ijarcsms.v12i7.38.

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Aini, Yuni Nur, Martha Dwi Mulyanti, M. Wahyuli Setiawan, and Yopi Yudha Utama. "Online Food Delivery Application." IJEBD (International Journal of Entrepreneurship and Business Development) 6, no. 3 (2023): 442–48. http://dx.doi.org/10.29138/ijebd.v6i3.2221.

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Purpose: This study aims to review how effective the online food delivery application is that is used to optimize MSME income in the culinary field, especially at Seblak Incezz Rejomulyo, Kediri City. Design/methodology/approach: This is a qualitative study that employs an analytical descriptive approach. The analytical-descriptive approach was chosen because it provides an explanation or elaboration regarding variable objects obtained from the data that has been collected. Findings: The use of online food delivery services is effective in optimizing sales volume at Seblak Incezz R

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PROF., S.V. KULKARNI, SARWADE SHITAL, SHAIKH ABUBAKAR, and KHUBA POOJA. "ONLINE FOOD DELIVERY SYSTEM." IJIERT - International Journal of Innovations in Engineering Research and Technology NITET-18 (March 17, 2018): 95. https://doi.org/10.5281/zenodo.1453888.

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<strong><strong> </strong>ONLINE FOOD DELIVERY SYSTEM is a website designed primarily for use in the food delivery industry. This system will allow hotels and restaurants to increase scope of business by reducing the labor cost involved. The system also allows to quickly and easily managing an online menu which customers can browse and use to place or ders with just few clicks. Restaurant employees then use these orders through an easy to navigate graphical interface for efficient processing. Our proposed system is an online food ordering system that enables ease for the customers. It ove

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Dr., Manish Kumar Srivastava, and Atul Kumar Srivastava Mr. "Online Food Delivery: Study with Special Reference to Food Aggregators." International Journal of Multidisciplinary Research and Analysis 04, no. 03 (2021): 322–25. https://doi.org/10.47191/ijmra/v4-i3-15.

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Technology has emerged as one of the factors which are affecting every business throughout the world. It has changed business practices throughout the world. The service industry is hugely affected by the use of technology. The Food and Restaurant Industry is also started making efficient use of technology. In recent times, consumers have shown an inclination towards ordering foods from hotels and restaurants and having them at the convenience of their homes. Due to this online food delivery has emerged as a fast-growing services sector. In this paper, an attempt has been made by the authors t

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Kumar, Hemant, Muskan Jain, and Manpreet Singh Bajwa. "Online Food Delivery App ‘Foodie’." Journal of University of Shanghai for Science and Technology 23, no. 08 (2021): 761–71. http://dx.doi.org/10.51201/jusst/21/07200.

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The purpose of this thesis is to build an online food ordering application named “FOODIE”. Our research also includes the “satisfaction of consumers by using online food services”. It will deal with consumer behavior & helps to analyze their perceptions & will also help us to understand consumer equilibrium. Through these platforms, sharing one’s experience with others has become so easy, in the form of reviews, be it regarding a product brought or any kind of service availed.

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Chittoda, Mahak. "Online Vegan Food Delivery System." International Journal for Research in Applied Science and Engineering Technology 10, no. 1 (2022): 19–23. http://dx.doi.org/10.22214/ijraset.2022.39495.

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Abstract: 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.

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Basak, Anirban, Sagnik Dutta, Priyanka Ghosh, Pritam Das, Angshuman Rakshit, and Dr Sudipta Basu Pal. "Online Food Delivery App: MEALO." International Journal of Engineering Research and Applications 14, no. 7 (2024): 70–73. http://dx.doi.org/10.9790/9622-14077073.

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MEALO is a website designed primarily for use in the food delivery sector. It aims to unite all the Cloud Kitchens / Home kitchens of the area and provide a platform to increase their scope of business. Only for customer orders or delivery, Cloud Kitchen is a business establishment equipped with a food processing area. Known under various names, including shared kitchen, virtual kitchen, ghost kitchen, and satellite kitchen. A cloud kitchen simply produces food in a commercial kitchen for takeaway or delivery; dine-in customers do not exist there. The system also allows for quick and easy mana

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Oh, Yun Kyung, and Jisu Yi. "Determinants of Online Food Delivery(OFD) Sales during COVID-19." GLOBAL BUSINESS FINANCE REVIEW 28, no. 2 (2023): 93–106. http://dx.doi.org/10.17549/gbfr.2023.28.2.93.

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Purpose: The outbreak of COVID-19 in early 2020 compelled consumers to abstain from dining out and instead use online food delivery (OFD) services. This study aims to examine the determinants of OFD sales in a restaurant during the COVID-19 crisis. Design/methodology/approach: We analyzed 139,812 restaurant-level credit card OFD transaction data from January 2019 to June 2020 in Seoul, South Korea. Findings: During COVID-19, many restaurants participated and experienced sales growth through the OFD platforms. On the demand side, the composition of customers using OFD services has c

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Yadav, Ritika. "Analyzing Determinants Affecting Online Food Delivery Services in Rural Surat." International Journal of Science and Research (IJSR) 14, no. 3 (2025): 411–16. https://doi.org/10.21275/sr25306151900.

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Mponela, Ulemu, Dr Kadar Shereef, and Dr Tawarish. "Online Food Ordering System." Feb-Mar 2024, no. 42 (February 17, 2024): 43–52. http://dx.doi.org/10.55529/ijitc.42.43.52.

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Online Food Ordering App is an application designed primarily for use in the food delivery industry. This system will allow hotels, restaurants and food courts to increase the scope of business by reducing the labour cost involved. The system also allows to quickly and easily manage an online menu which customers can browse and use to place orders with just few clicks. Admin employees then use these orders through an easy to navigate graphical interface for efficient processing. The online food ordering system provides convenience for the customers. This system increases the takeaway of foods

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Mohd. Asad Khan and Adeel Maqbool. "An investigation of the factors leading to customer satisfaction with online food delivery services in India." Journal of Communication and Management 3, no. 03 (2024): 229–36. http://dx.doi.org/10.58966/jcm2024336.

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Online food delivery services in India have become a billion-dollar industry. Food delivery giants like Zomato, Swiggy and Uber Eats have revolutionized online food delivery. Earlier, food ordering was confined to individual restaurants taking orders over the phone or through websites and delivering to addresses through their workforce. Today, over 95 % of orders are placed on apps and delivered through a network of delivery agents on the payroll of these food delivery agencies. There is plenty of research into why people order food online and choose one service provider over another. However,

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R, Athira, and Devakumar P.S. "Online Food Delivery- A Solution for Upsurging Restaurant Business." Commerce & Business Researcher 14, no. 2 (2021): 87–97. http://dx.doi.org/10.59640/cbr.v14i2.87-97.

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The Online Food Delivery Service offered by third-party food delivery companies has played an inevitable role in the growth and revenue of the restaurant food business. Through this service, along with serving foods to dine-in consumers, the restaurants canearn income by delivering foodsto customers at their doorstep. Under this study, the major objectives are to describe the evolution and background of online food delivery service and to examine the chief reasons behind the preference of online food delivery business by restaurants.The study concluded that the restaurants choose online food d

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Ikegwuonu, Eucharia A., Juliet E. Allen, and Mary E. Ijomah. "Undergraduates’ Satisfaction of Online Food and Beverage Services Amidst Financial Distress in Nnewi Urban, Anambra State, Nigeria." International Journal of Home Economics, Hospitality and Allied Research 3, no. 1 (2024): 173–85. http://dx.doi.org/10.57012/ijhhr.v3n1.014.

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This study determined undergraduates’ satisfaction of online food and beverage services amidst financial distress in Nnewi urban, Anambra State, Nigeria. Descriptive survey research design was used by the study. Population consisted of 3,509 students. Sample size was 35. Questionnaire was the instrument used for data collection. Data was analyzed using mean and standard deviation. Findings revealed that different types of food and beverage products were purchased online. The problems undergraduates face in online food and beverage services included delayed delivery, use of artificial food colo

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Zhang, Yunke, Yiran Fan, Peijie Liu, Fengli Xu, and Yong Li. "Cyber Food Swamps: Investigating the Impacts of Online-to-Offline Food Delivery Platforms on Healthy Food Choices." Proceedings of the International AAAI Conference on Web and Social Media 19 (June 7, 2025): 2260–72. https://doi.org/10.1609/icwsm.v19i1.35932.

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Online-to-offline (O2O) food delivery platforms have greatly expanded urban residents' access to a wide range of food options by allowing convenient ordering from distant food outlets. However, concerns persist regarding the nutritional quality of delivered food, particularly as the impact of O2O food delivery platforms on users’ healthy food remains unclear. This study leverages large-scale empirical data from a leading O2O delivery platform to comprehensively analyze online food choice behaviors and how they are influenced by the online exposure to fast food restaurants, i.e., online food en

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Mohammad, Ayat, Rand Aldmour, and Sulieman Al-Hawary. "Drivers of online food delivery orientation." International Journal of Data and Network Science 6, no. 4 (2022): 1619–24. http://dx.doi.org/10.5267/j.ijdns.2022.4.016.

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The aim of this study is to validate the effects of three selected major drivers; namely technological, marketing, and behavioral on online food delivery orientation. A conceptual framework is developed based on the three selected major drivers from the previous studies. To achieve the study objective, a quantitative method, a cross-sectional survey of the users of online food delivery applications, was used and one-hundred and fifty four questionnaires were gathered and analyzed via IBM SPSS and AMOS software. The finding revealed that the model was valid and technological, marketing, and beh

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Zimu, Fang. "Behavior Intention on Online Food Delivery." Journal of Digitainability, Realism & Mastery (DREAM) 1, no. 06 (2022): 28–46. http://dx.doi.org/10.56982/dream.v1i06.55.

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Today, most countries facing new virus that called COVID-19 which it gives various impact to many sectors and towards economy itself. One of the industries that get an attention was food and beverage industry that led to a new trend like online food and delivery in Malaysia. Due to pandemic, the government enforce physical social distances and movement control to break the chain. As an effect, most business and social activities were curtailed for the time being, and most food and beverage companies were encouraged to shift their business strategies to online food delivery services. This study

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Dhadake, Prof Swati, Ankita Kalane, Sagar Bankar, and Dipak Itape. "Online Food Delivery System using Flutter." INTERANTIONAL JOURNAL OF SCIENTIFIC RESEARCH IN ENGINEERING AND MANAGEMENT 07, no. 10 (2023): 1–11. http://dx.doi.org/10.55041/ijsrem26463.

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This research paper presents the design and implementation of an online food delivery system using the Flutter framework. The system aims to streamline the process of ordering food online and improving the overall user experience. We discuss the development process, the technologies involved, and present the results of user testing.

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Egan, Evanzha Yudha Amriel, Cordelia Izaak Wilma, and Rubyanto Asnar Anang. "Study of Food Promo Phenomenon on Online Food Delivery in Surabaya." JOURNAL OF ECONOMICS, FINANCE AND MANAGEMENT STUDIES 5, no. 09 (2022): 2537–42. https://doi.org/10.5281/zenodo.7060006.

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The culinary business is a business that is growing rapidly, especially with online food delivery service applications such as Gofood and Grab food, which help MSMEs to market their products. However, the increasing number of merchants who join as partners, especially with the promo program, makes merchants compete with one another. This research approach is qualitative where researchers observe and interview MSME merchants in Surabaya who have joined as Gofood and Grabfood partners. The results obtained are that MSME merchants benefit by taking advantage of promos such as additional sales and

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Jaroenwanit, Pensri, Ali Abbasi, and Patcharee Hongthong. "Determinants of customers’ intention to use online food delivery platforms in Thailand." Uncertain Supply Chain Management 10, no. 3 (2022): 747–58. http://dx.doi.org/10.5267/j.uscm.2022.4.007.

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This paper aims to examine what factor relevancy influences consumers’ preference to use online food delivery platforms in Thailand. Further, it investigates consumers' behavior during the covid-19 pandemic. A questionnaire was used to examine a sample of 400 Thai consumers who were using online food delivery platforms. Collected data were analyzed using a statistical package program in 3 steps: Confirmatory factor analysis, path analysis, structural equation model analysis (SEM). Thai consumers increasingly used food delivery on online platforms during the covid-19 epidemic. The study also fo

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Shirolkar, Shweta, and Kanchan Patil. "ONLINE FOOD DELIVERY APPLICATIONS: QUALITATIVE INQUIRY OF DIMENSIONS IMPACTING CONSUMER INTENTIONS AND USAGE." New Trends in Qualitative Research 21, no. 1 (2025): e1043. https://doi.org/10.36367/ntqr.21.1.2025.e1043.

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The study explores different dimensions impacting Food Delivery apps' usage in Tier 1, 2, and 3 cities in India. The study highlights the barriers along with drivers of usage and adoption of online food delivery applications. Research Questions for the current inquiry are 1) What dimensions impact the adoption of online food delivery aggregators’ services in Tier 1, 2, and 3 cities? 2) What are the situation triggers, and barriers impacting the usage of online food delivery aggregator’s services in Tier 1, 2, and 3 cities? A qualitative approach is used to collect the data. In-depth interviews

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Verma, Mr Ashish Kumar, and Dr Vishnu Prakash Mishra. "Impact of Online Food Delivery on Customers Buying Experience." Journal of Production, Operations Management and Economics, no. 32 (February 6, 2023): 24–31. http://dx.doi.org/10.55529/jpome.32.24.31.

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With the amelioration in technology, easily availability of internet has created a new trajectory for marketing and selling product through mobile based applications. India is rising at a fast pace where people of the country are using new generation of technology and innovations. The spread of internet based e-commerce industries in India has witnessed a high level of growth and opportunity especially food delivery market is expected to expanding at a CAGR of 28.9% during 2022-2027. CAGR of 30.11 Growth of the technology not only technology but technological innovation has made online food or

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Arum Mindarti, Nadiah, Made Siti Sundari, and Sugeng Hariadi. "BISNIS ONLINE: PREFERENSI KONSUMEN TERHADAP LAYANAN ONLINE FOOD DELIVERY." Jurnal Ekonomi dan Bisnis 24, no. 2 (2021): 33–40. http://dx.doi.org/10.24123/jeb.v24i2.4743.

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This research studies the factors that influence consumers in using online food delivery services. The variables used are Time Saving Orientation, Price Saving Orientation, and Behavior Intention to OFD Services. The questionnaire is used in the data collectionprocess. Questions in this study were published online and offline. Online distribution is done through Google Form and offline distribution is done by distributing it to students of the University of Surabaya. A total of 208 valid questionnaires were collected to besubmitted using Structural Equation Modeling (SEM) data processing with

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Cabije, Helen Torres. "SUSTAINABLE STRATEGIES IN ONLINE FOOD DELIVERY BY FOOD ESTABLISHMENTS IN DUMAGUETE CITY." Ignatian International Journal for Multidisciplinary Research 2, no. 7 (2024): 403–20. https://doi.org/10.5281/zenodo.12740090.

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Online food delivery is when you order food from a restaurant through the internet or a mobile app, and the restaurant delivers it to your doorstep. This study measures the sustainable strategies of food establishments utilizing online food deliveries in Dumaguete City using a descriptive-correlational design. Thirty food establishments in Dumaguete City served as the respondents of this research. The study examines sustainable strategies in Dumaguete City's food establishments, finding consensus among respondents on employment, safety, service accessibility, responsiveness, and environmental

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Chandapur, Ganesh, Ganesh Devulapelli, K. Sreekala Dr., and N. Musrat Sultana Mrs. "Train Food Delivery System." Journal of Advancement in Software Engineering and Testing 7, no. 3 (2024): 10–20. https://doi.org/10.5281/zenodo.12526660.

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<em>The trend of food delivery is rapidly growing. This study explores the simplest way to facilitate food delivery during train journeys. In today's world, almost everyone is using online food services. Particularly during the pandemic, the demand for online food delivery has surged dramatically. Imagine the convenience for long-distance train travelers if they could order healthy and delicious meals from restaurants. Typically, train travelers struggle to find good quality food or face high prices. This web application aims to meet the food needs of travelers effectively. This thesis examine

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Nasir, Nur Syakinah Abdul, Nurul Labanihuda Abdull Rahman, Hasyeilla Abd Mutalib, and Rabeatul Husna Abdull Rahman. "Bibliometric Analysis of Online Food Delivery Service." 13th GLOBAL CONFERENCE ON BUSINESS AND SOCIAL SCIENCES 13, no. 1 (2022): 1. http://dx.doi.org/10.35609/gcbssproceeding.2022.1(70).

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Due to the COVID-19 pandemic, some restaurants have had to adapt their business models to include innovative online food delivery (OFD) services (Gavilan et al., 2021). Customers are becoming more accustomed to utilising apps to order meals from their cellphones (Valley et al., 2022). Food delivery services have developed as a new trend in the food and beverage business as technology has advanced in the twenty-first century. People can now order food by simply pressing a button (Aryani et al., 2022). Food delivery platform operators have developed a new technological model for food delivery se

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Pooja G, Ms. "Online Food Ordering System in Train." INTERNATIONAL JOURNAL OF SCIENTIFIC RESEARCH IN ENGINEERING AND MANAGEMENT 09, no. 05 (2025): 1–9. https://doi.org/10.55041/ijsrem47413.

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Abstract The Online Food Ordering System for College Campuses is an Android-based application that allows students and faculty to conveniently order meals and snacks from various campus food outlets. This system addresses the issue of long queues and limited availability during peak hours by enabling users to place orders online and choose scheduled pickup or delivery options. Integrated with secure payment gateways and a real-time order tracking system, it enhances user convenience and operational efficiency. The project aims to streamline campus food services by digitalizing the ordering pro

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Ab Hamid, Mohd Ramadan, Jannat Mat Rani, Syaza Firzanah Khairul Anuar, and Silvi Lailatul Mahfida. "Online Food Delivery Practices and Association with Body Mass Index among University Students." Environment-Behaviour Proceedings Journal 9, no. 28 (2024): 227–33. http://dx.doi.org/10.21834/e-bpj.v9i28.5830.

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This study aims to investigate the utilisation of online food delivery among 150 undergraduate students. 71.3% of participants used the online food delivery (OFD) services. Fast food was the top type of meal bought online. Participants pay more attention to the price of the food than the nutritional value. Participants perceived unhealthy foods online because they were high in salt, sugar and oil. A Pearson chi-square test revealed a statistically significant association between body mass index and OFD. In conclusion, the present study shows that participants place less emphasis on the nutriti

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Ariffin, Shahira, Hasman Abdul Manan, Norsiah Ahmad, Nur Shahrulliza Muhammad, Fairus Hamdan, and Nur Sabrina S Kelana. "Continuous Intention to Use Technology of Online Food Delivery Services Among Young Adults." ADVANCES IN BUSINESS RESEARCH INTERNATIONAL JOURNAL 7, no. 1 (2021): 56. http://dx.doi.org/10.24191/abrij.v7i1.14256.

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Online food delivery services have experienced tremendous growth in the food industry. Food delivery apps had gathered this opportunity adjusting to restaurant and food delivery services as an alternative to increasing income and for customers to remotely order their foods. This study aims to determine the relationship between information quality, performance expectancy, effort expectancy and social influence with continuous use intention of food delivery apps from Malaysian young adults’ context. In this study, a total of 300 sets of questionnaires were successfully collected. The data was in

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Julfikar Ali, Mohammed, Md Atikur Rahaman, Wasib Bin Latif, Issa Ahammad, and Md Mobarak Karim. "Determinants of consumer motivation to use online food delivery apps: An empirical investigation of Bangladesh." Innovative Marketing 19, no. 2 (2023): 63–72. http://dx.doi.org/10.21511/im.19(2).2023.06.

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This study aims to investigate the influencing elements of consumers’ behavioral intention to use online food delivery apps in Bangladesh. MS Excel and SPSS were used to calculate the relevant information. The targeted population of this study is the current users of online food delivery apps in Bangladesh. The final sample size is 368, with a response rate of 92%. The information was gathered from the respondents through a web-based survey in Google Forms. Due to the nature of the study object, the purposeful sampling method has been used and is quantitative and exploratory. The results show

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Kumgliang, Oranich, and Anon Khamwon. "Antecedents of brand advocacy in online food delivery services: An empirical investigation." Innovative Marketing 18, no. 3 (2022): 136–48. http://dx.doi.org/10.21511/im.18(3).2022.12.

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Building a solid relationship between a brand and customers has become increasingly prevalent in a firm’s marketing strategy. It has led to a broader and deeper exploration of developing customer relationships by industry practitioners and academic researchers. Drawing on the marketing literature, this empirical study speculates on the possible mechanism underlying the process of building brand advocacy with consumers in online food delivery services. The data were collected from 562 respondents through online questionnaires from consumers of food delivery platforms in Bangkok and Metropolitan

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Fauzan, Ahmad, Adinda Shafa Qolbu Risnanti, and Ricky Firmansyah. "PENGARUH PLATFORM ONLINE FOOD DELIVERY (OFD) TERHADAP PERILAKU KONSUMTIF MAHASISWA." JURNAL EKONOMI PERJUANGAN 5, no. 1 (2023): 1–12. http://dx.doi.org/10.36423/jumper.v5i1.1157.

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Online Food Delivery is a food delivery service carried out by an application that serves online ordering, the use of online food delivery is very popular among Indonesian people such as students or university students. This research is a study conducted to find out "the influence of a consumptive lifestyle and Online Food Delivery. The method used in this study is a quantitative method using Google form. We conducted research on Digital Technology University students with a research sample of 39 respondents from semester III - V semester students of the Digital Technology University managemen

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Maithreyee.A, Narmadha.M, Kumar J.V Mugesh, and M. Padmapriya. "A Comparative Study on Online Food Ordering and Delivering Services with Regard to Swiggy and Zomato." Journal of Advance Research in Mobile Computing 5, no. 3 (2023): 13–21. https://doi.org/10.5281/zenodo.8170842.

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<em>Everyone has a busy schedule, so people don't have enough time to sit and cook at home. Online food delivery services are increasingly preferred, especially for two-income households. Women today are on par with males. In every industry, women are stepping forward and excelling. Due to the significant increase in multiple-income households, consumers are increasingly choosing online food delivery services. The availability of additional food options is another factor that causes people and children to favor online food delivery systems. Even the younger generation, especially the young

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Rizqi Febriandika, Nur, Cindy Puspitasari, and Maziyyatul Muslimah. "Impulse buying tendency in online food delivery service among Muslims in Indonesia." Innovative Marketing 20, no. 2 (2024): 217–29. http://dx.doi.org/10.21511/im.20(2).2024.18.

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This study investigates the factors influencing impulse buying behavior in online food purchases in Indonesia. The research gathered data from 270 valid respondents from the Muslim community through an online survey (Google Forms). Demographic analysis revealed a predominantly young, single-student population, primarily from Central Java. The study employed the Structural Equation Modeling (SEM) technique to analyze the data and test the hypotheses. The impulse buying tendency scale included seven variables: religiosity, platform quality, social influence, intentions, self-control, consumer mo

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Jun, Kyungyul, Borham Yoon, Seungsuk Lee, and Dong-Soo Lee. "Factors Influencing Customer Decisions to Use Online Food Delivery Service during the COVID-19 Pandemic." Foods 11, no. 1 (2021): 64. http://dx.doi.org/10.3390/foods11010064.

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Despite the popularity of online food delivery systems in the foodservice industry, there have been few studies into customers’ decision-making process to use online food delivery services during the Coronavirus disease (COVID-19) pandemic. This study applied the technology acceptance model (TAM) to examine the factors affecting customers’ intention to use online food delivery services. Results showed (a) the perceived usefulness affects customer’s online food delivery usage directly and indirectly through customer attitude; (b) enjoyment and trust are also key factors determining behavior int

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Chirag Dave, Anupama, and Rinky Trivedi. "Predicting Youngster’s Attitude towards Online Food Delivery." International Research Journal of Business Studies 12, no. 3 (2019): 289–99. http://dx.doi.org/10.21632/irjbs.12.3.289-299.

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Gunden, Nefike, Cristian Morosan, and Agnes L. DeFranco. "Consumers’ persuasion in online food delivery systems." Journal of Hospitality and Tourism Technology 11, no. 3 (2020): 495–509. http://dx.doi.org/10.1108/jhtt-10-2019-0126.

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Purpose This study aims to develop and validate a conceptual model that explains consumers’ persuasion by the information available on online food delivery systems (OFDS). The study validated consumers’ price savings orientation as an antecedent of two types of browsing behaviors (utilitarian and hedonic). Browsing and social influences were examined as predictors of persuasion. Design/methodology/approach A literature review was conducted to determine constructs that constituted the best conceptual model for this study. To test the model, an online instrument was developed, and data were coll

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K, Rajamani, Pradeepa Devi J, and Hari Prakash R. "VENDOR’S PERCEPTION ABOUT ONLINE FOOD DELIVERY PLATFORMS." ICTACT Journal on Management Studies 10, no. 1 (2024): 1887–90. https://doi.org/10.21917/ijms.2024.0288.

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The purpose of this study was to determine vendor’s perception about using an online food delivery platform (third-party aggregators’ operations). The objectives of the research are to find the factors that influence vendors’ decisions to use online food delivery platforms, as well as the rewards and challenges they face, and the perception of their utility. The study follows a descriptive survey. Target population of this research is Madurai market. Convenience sampling was used and the sample size was 75 vendors using online food delivery platform. Primary data was collected using semi-struc

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Suhardjo, Suhardjo, Nicholas Renaldo, Tandy Sevendy, Nabila Wahid, and Cecilia Cecilia. "Customer Satisfaction with Online Food Delivery Services." Luxury: Landscape of Business Administration 1, no. 2 (2023): 90–101. https://doi.org/10.61230/luxury.v1i2.27.

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The rapid growth of online food delivery services in Indonesia, especially in Pekanbaru, has led to changes in consumer behavior. As a result, companies need to focus on various factors that can enhance customer satisfaction. This study investigates how service quality, promotional activities, and the user-friendliness of the delivery app impact customer satisfaction within this context. Sampling was conducted using a non-probability technique due to the unequal opportunity for all individuals to be part of the sample. The Roscoe approach was used to determine the sample size, resulting in 150

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Satrio, Yovando Idlal, and Sri Vandayuli Riorini. "ANALISIS POSITIONING ONLINE FOOD DELIVERY DI INDONESIA." Jurnal Ekonomi Trisakti 5, no. 2 (2025): 11–16. https://doi.org/10.25105/v5i2.23079.

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Studi ini menganalisis posisi beberapa platform pengiriman makanan online di Indonesia (GoFood, GrabFood, ShopeeFood, dan MaximFood) berdasarkan persepsi konsumen terhadap atribut-atribut berikut: harga, layanan, rating, promosi, kemudahan penggunaan, keamanan, dan antarmuka pengguna/pengalaman pengguna. Dengan pendekatan kuantitatif menggunakan survei online terhadap 148 responden (kebanyakan dari Generasi Z dan responden yang lebih muda), studi ini melakukan analisis diskriminan. Hasil menunjukkan bahwa harga dan promosi merupakan faktor penting bagi pelanggan. Tidak ada pemimpin pasar yang

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Sciarelli, Mauro, Anna Prisco, Lorenzo Turriziani, and Valerio Muto. "Do Perceived Riders’ Conditions Influence Online Food Delivery? Investigating Determinants of Online Food Delivery during COVID-19 Outbreak." puntOorg International Journal 7, no. 2 (2022): 145–59. http://dx.doi.org/10.19245/25.05.pij.7.2.4.

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The purpose of this paper is to investigate how the COVID-19 pandemic and consumers’ perception of riders’ conditions influence the adoption of online food delivery. This research tries to extend the current literature on online food delivery (OFD) by adding two new perspectives not yet extensively investigated, namely COVID-19 pandemic and perceived riders’ conditions. We extend the technology acceptance model (TAM) with COVID-19 and perceived riders’ condition to empirically evaluate consumers’ behaviours in the OFD context. This paper adopts a quantitative and exploratory approach. Specific

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Kalyani, Pawan. "An Empirical Study on Online Food Processing and Delivery Industry's Startups with Special Reference to Customer Satisfaction in Ajmer Region." Journal of Management Engineering and Information Technology (JMEIT) 6, no. 2 (2019): 1–19. https://doi.org/10.5281/zenodo.2655000.

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The Food Processing and Food delivery Startups finding new ways to promote and deliver “TASTE” at the door  step. There are many  startups working  in  this very industry all over the world as well as in India also. These startups  are  both  small  and  big  few  are  lucky  to  are funding’s from big giants operating in state capitals as well as in other cities also by expanding their working network. This  study  is  concentrating  upon  Ajmer  which  is  of histor

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P, Vinish, Prakash Pinto, Iqbal Thonse Hawaldar, and Slima Pinto. "Antecedents of behavioral intention to use online food delivery services: an empirical investigation." Innovative Marketing 17, no. 1 (2021): 1–15. http://dx.doi.org/10.21511/im.17(1).2020.01.

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The online food delivery market in India perseveres to grow at a sustained pace. The business has unique dynamics and challenges with the spike in orders during weekends, meeting delivery schedules during peak demand, offering deep discounts to address wavering customer loyalty, reducing cash burns, and managing food quality inconsistency. In contrast, the fast-paced life and the rise of millennials in the workforce is likely to assure a promising future for the food aggregators. The above backdrop has led the researchers to pursue this study. An empirical study was carried out to explore the

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1Koyel, Mondal 2Mukesh Kumar Maurya 3. Mr. Kale Pranil Sunil. "CONSUMER'S PERCEPTION AND BUYING BEHAVIOR TOWARDS ONLINE FOOD PURCHASING." MULTILOGIC IN SCIENCE XIII, no. XXXXVII (2023): 819–22. https://doi.org/10.5281/zenodo.8105491.

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According to Research, India Online Food Delivery Market will be US$ 21.41 Billion by 2026. There is a lot more chance in the Indian online food sector for new companies who are targeting definite demographics. The major players in online food delivery segment are: Swiggy, Zomato, Dominos, KFC and Pizza Hut etc. They offer a wide product choice to consumers and offer a range of features based on quality, price, and value for money. Hence, it becomes essential to study the consumer perception and behaviour towards online food purchasing. The objectives of the study were to study Socio-Economic

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Tambe, Anirudh, Dhruvin Chauhan, and Jadav Hardik. "Examining Services Gaps and Competitive Analysis of Online Food Ordering Apps." International Journal for Research in Applied Science and Engineering Technology 10, no. 3 (2022): 752–61. http://dx.doi.org/10.22214/ijraset.2022.40733.

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Abstract: The online food ordering system is one of the latest services. With this method, food is ordered online and delivered to the customer. This is possible through the use of electronic payment system. Customers pay with their credit cards, cash online banking or many other ways of payment. Due to great increase in the awnerness of internet and the technologies associated with it, serval opportunities are coming up on the web, so many business of the internet introduced is an online food ordering system. In today’s age of fast food and take out, many restaurants have chosen to focus on q

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Osaili, Tareq M., Anas A. Al-Nabulsi, Asma’ O. Taybeh, Leila Cheikh Ismail, and Sheima T. Saleh. "Healthy food and determinants of food choice on online food delivery applications." PLOS ONE 18, no. 10 (2023): e0293004. http://dx.doi.org/10.1371/journal.pone.0293004.

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Online food delivery applications (OFD apps) provide consumers with a wide range of options to choose from. The present study aimed to assess the usage of OFD apps and investigate the factors that affect food choices with a special emphasis on healthy food choices and hygiene. A cross-sectional study among food delivery application users in Jordan was conducted using an online questionnaire between March and May 2022. A total of 675 eligible subjects participated in the study. Consumers’ demographic characteristics, data on consumers’ use of OFD apps, consumers’ perceptions of healthy food ava

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Paithane, Pradip, Sarita Jibhau Wagh, and Sangeeta Kakarwal. "Optimization of route distance using k-NN algorithm for on-demand food delivery." System research and information technologies, no. 1 (March 30, 2023): 85–101. http://dx.doi.org/10.20535/srit.2308-8893.2023.1.07.

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Customers are now more able to purchase goods over the phone or the Internet, and the ability for those purchases to be delivered safely to the customer’s location is proliferating. On-request meal delivery, where customers submit their food orders online, and riders deliver them, is growing in popularity. The cutting-edge urban food application necessitates incredibly efficient and adaptable continuous delivery administrations toward quick delivery with the shortest route. However, signing up enough food parcels and training them to use such food-seeking frameworks is challenging. This articl

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Rinaldi, Chiara, Marlene D’Aguilar, and Matt Egan. "Understanding the Online Environment for the Delivery of Food, Alcohol and Tobacco: An Exploratory Analysis of ‘Dark Kitchens’ and Rapid Grocery Delivery Services." International Journal of Environmental Research and Public Health 19, no. 9 (2022): 5523. http://dx.doi.org/10.3390/ijerph19095523.

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Online spaces are increasingly important in the sale of food, alcohol and tobacco. This analysis focuses on two developments in online food delivery: delivery-only ‘dark kitchens’ and rapid grocery delivery services (RGDS), with the aim to understand and assess the availability of health harming and health promoting products through these services. Data was collected for one metropolitan local authority in London, UK, using publicly available online sources. Being explorative in nature, the analysis includes descriptive statistics and qualitative assessment. Three dark kitchens (renting kitche

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