Analysis of the Factors Affecting the Performance of Online Food Delivery Services in Cabanatuan City

( Vol-8,Issue-9,September 2022 )

Author(s): Renzie Jan P. Baguio, Jane B. Dela Cruz, Cherry May I. Eligado, Jean N. Enriquez, Jennifer G. Fronda, Jocelyn B. Cruz

Total View : 476
Downloads : 168
Page No: 59-65
DOI: 10.22161/ijaems.89.7

Keywords:

affordability, delivery, ease of use and online food delivery services

Abstract:

Food delivery services have influenced consumers' eating patterns because of the rise in consumer internet activity (Flores, 2020). They now have the appropriate and effective means of making food purchases whenever and wherever they like. The birth of online food delivery services applications was prompted by the development of new technologies and the COVID-19 outbreak, which forced food service providers to produce creative procedures and platforms to reduce human interaction when ordering and consuming meals. The online food delivery services (OFDS) made its significant mark during the occurrence of the global pandemic, it was considered the foremost savior of the food industry. OFDS can be defined as any food delivery transaction with monetary value that is done through mobile devices (Ngai, 2007). In connection with the current situation, this study investigated the performance of OFDS to find the relevant factors affecting online food delivery service time and efficiency that have direct effect on the business opportunities. Based on the findings of the study, most online food delivery service users are aged from 23 to 31 years old. Females are more likely to use OFDS platforms when ordering food compared with males. In terms of the civil status, single persons are more likely to use OFDS applications than married ones. Three factors were found to have significant relationship with the consumer’s level of satisfaction and affecting the performance of the OFDS in Cabanatuan City. These factors were ease of use, delivery, and affordability of the foods.

Received: 28 Aug 2022; Received in revised form: 19 Sep 2022; Accepted: 25 Sep 2022; Available online: 29 Sep 2022

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