DOI QR코드

DOI QR Code

The Antecedents of Consumer's Perceived Value and Repurchase Intention in the O2O Food Delivery Service Value Chain

O2O 음식배달서비스에서 있어서의 소비자의 지각된 가치와 재구매 의도에 대한 선행요인 연구

  • ;
  • ;
  • 박광태 (고려대학교 경영대학)
  • Received : 2023.04.03
  • Accepted : 2023.05.09
  • Published : 2023.06.30

Abstract

In this study, we try to discover some success factors, for the entire value chain of the O2O food delivery industry in China, from ordering to delivery. We study the influence of three aspects of the value chain, namely, (1) the mobile platform, (2) the restaurant and food and (3) the delivery service, on the perceived value and repurchase intention of customers. Using structural equation modeling, we develop a structural research model with seven sets of hypotheses relating various independent variable constructs (platform, restaurant, and delivery) and dependent constructs (perceived value and repurchase intention). We find that usefulness of mobile app, the food condition and the availability of offline restaurants were significant antecedents for perceived value and repurchase intention. In addition, fair pricing was a significant antecedent for repurchase intention.

O2O(Online-to-Offline) 음식배달 서비스 산업은 특히 중국에서 매우 빠르게 성장하는 산업이다. 이렇게 크고 빠르게 성장하는 산업의 경우 관리자가 성공을 위한 선행요인을 이해하는 것은 중요하다. 본 연구에서는 세 가지 측면, 즉 (1) 모바일 플랫폼, (2) 레스토랑 및 음식, (3) 배달 서비스가 고객의 지각된 가치와 재구매 의도에 미치는 영향을 파악하고자 한다. 구조 방정식 모형을 사용하여 여러 독립 변수(플랫폼, 레스토랑 및 배달)와 종속 변수(지각된 가치 및 재구매 의도)에 관련된 가설들을 검정하고자 하였다. 모바일 앱 플랫폼 속성 관련 가설로는 사용 편의성과 유용성이 지각된 가치와 재구매 의도에 미치는 영향을 각각 검정하였고, 레스토랑 속성 관련 가설로는 가격 공정성과 음식 품질이 지각된 가치와 재구매 의도에 미치는 영향을 각각 검정하였다. 배달 서비스 품질 속성 관련 가설로는 적시성과 가용성 및 음식 상태 등이 지각된 가치와 재구매 의도에 미치는 영향을 각각 검정하였다. 분석 결과 모바일 앱의 유용성, 음식 상태 및 오프라인 레스토랑의 가용성이 지각된 가치와 재구매 의도에 중요한 선행요인임을 알게 되었다. 또한 공정한 가격은 재구매의도에 중요한 선행요인이었다. 이러한 결과를 토대로 관리자는 고객 리뷰와 음식 정보 및 식당에 대한 정보를 제공하여 앱을 최대한 유용하게 할 필요가 있음을 알 수 있었다. 그리고 음식이 최상의 상태로 배달되도록 해야 하며, 재구매율을 높이기 위해서는 음식 가격이 공정하게 책정되는 것이 중요함을 알 수 있었다.

Keywords

References

  1. Alalwan, A.A. (2020). Mobile food ordering apps: An empirical study of the factors affecting customer e-satisfaction and continued intention to reuse. International Journal of Information Management, 50, 28-44. https://doi.org/10.1016/j.ijinfomgt.2019.04.008
  2. Alsetoohy, O. and Ayoun, B. (2018). Intelligent agent technology. Journal of Hospitality and Tourism Technology. 9 (1), 106-120. DOI: 10.1108/JHTT-04-2017-0028
  3. Alsetoohy, O., Ayoun, B., Arous, S., Megahed, F., and Nabil, G. (2019). Intelligent agent technology: what affects its adoption in hotel food supply chain management?. Journal of Hospitality and Tourism Technology. 10 (3), 286-310. DOI: 10.1108/JHTT-01-2018-0005
  4. Anderson, J.C., and Gerbing, D.W. (1988). Structural equation modeling in practice: A review and recommended two-step approach. Psychological bulletin, 103(3), 411.
  5. Bouzaabia, R., Bouzaabia, O., and Capatina, A. (2013). Retail Logistics service quality: a cross-cultural survey on customer perceptions. International Journal of Retail and Distribution Management, 41(8), 627-647. https://doi.org/10.1108/IJRDM-02-2012-0012
  6. Chen, C.C., Hsiao, K.L., and Hsieh, C.H. (2019). Understanding usage transfer behavior of two way O2O services. Computers in Human Behavior, 100, 184-191. https://doi.org/10.1016/j.chb.2018.07.009
  7. Chen, P.T., and Hu, H.H. (2010). How determinant attributes of service quality influence customer-perceived value: An empirical investigation of the Australian coffee outlet industry. International Journal of Contemporary Hospitality Management, 22(4), 535-551. DOI: 10.1108/09596111011042730
  8. Chiu, C.M., Wang, E.T., Fang, Y.H., and Huang, H.Y. (2014). Understanding customers' repeat purchase intentions in B2C e-commerce: the roles of utilitarian value, hedonic value and perceived risk. Information Systems Journal, 24(1), 85-114. https://doi.org/10.1111/j.1365-2575.2012.00407.x
  9. Cho, M., Bonn, M.A., and Li, J.J. (2019). Differences in perceptions about food delivery apps between single-person and multi-person households. International Journal of Hospitality Management, 77, 108-116. https://doi.org/10.1016/j.ijhm.2018.06.019
  10. Cho, M., Jang, C. and Han, K. (2017). A Study on the Adoption Intention of O2O-based Food Delivery Agency Service : Focused on the Small Traders in the Restaurant Industry. Korean Jouranl of Business Administration, 30(7), 1257-1282., M., Jang, C. and Han, K. (2017). A Study on the Adoption Intention of O2O-based Food Delivery Agency Service : Focused on the Small Traders in the Restaurant Industry. Korean Jouranl of Business Administration, 30(7), 1257-1282.
  11. Davis, F.D., Bagozzi, R.P., and Warshaw, P.R. (1989). User acceptance of computer technology: a comparison of two theoretical models. Management science, 35(8), 982-1003. https://doi.org/10.1287/mnsc.35.8.982
  12. DiPietro, R., Cao, Y., and Partlow, C. (2013). Green practices in upscale foodservice operations: Customer perceptions and purchase intentions. International Journal of Contemporary Hospitality Management, 25(5), 779-796. DOI: 10.1108/IJCHM-May-2012-0082
  13. Fang, J., Wen, C., George, B., and Prybutok, V. R. (2016). Consumer heterogeneity, perceived value, and repurchase decision-making in online shopping: The role of gender, age, and shopping motives. Journal of Electronic Commerce Research, 17(2), 116.
  14. Fornell, C., and Larcker, D.F. (1981). Structural equation models with unobservable variables and measurement error: Algebra and statistics. In: SAGE Publications Sage CA: Los Angeles, CA.
  15. Furunes, T., and Mkono, M. (2019). Service-delivery success and failure under the sharing economy. International Journal of Contemporary Hospitality Management, 31(8), 3352-3370. DOI: 10.1108/IJCHM-06-2018-0532
  16. Garcia-Fernandez, J., Galvez-Ruiz, P., Fernandez-Gavira, J., Velez-Colon, L., Pitts, B., and Bernal-Garcia, A. (2018). The effects of service convenience and perceived quality on perceived value, satisfaction and loyalty in low-cost fitness centers. Sport Management Review, 21(3), 250-262. https://doi.org/10.1016/j.smr.2017.07.003
  17. Giritlioglu, I., Jones, E., and Avcikurt, C. (2014). Measuring food and beverage service quality in spa hotels: A case study in Balikesir, Turkey. International Journal of Contemporary Hospitality Management, 26(2), 183-204. DOI: 10.1108/IJCHM-03-2012-0049
  18. Gunden, N., Morosan, C., and DeFranco, A.L. (2020a). Consumers' intentions to use online food delivery systems in the USA. International Journal of Contemporary Hospitality Management, 32(3), 1325-1345. DOI: 10.1108/IJCHM-06-2019-0595
  19. Gunden, N., Morosan, C., and DeFranco, A.L. (2020b). Consumers' persuasion in online food delivery systems. Journal of Hospitality and Tourism Technology. 11 (3). 495-509. DOI: 10.1108/JHTT-10-2019-0126
  20. Gutman, J. (1997). Means - end chains as goal hierarchies. Psychology and marketing, 14(6), 545-560. https://doi.org/10.1002/(SICI)1520-6793(199709)14:6<545::AID-MAR2>3.0.CO;2-7
  21. Ha, J.Y., and Jang, S.C. (2013). Attributes, consequences, and consumer values: A means-end chain approach across restaurant segments. International Journal of Contemporary Hospitality Management, 25(3), 383-409. DOI: 10.1108/09596111311311035
  22. Hair, J.F., Black, W.C., Babin, B.J., Anderson, R. E., and Tatham, R. L. (1998). Multivariate data analysis (Vol. 5): Prentice hall Upper Saddle River, NJ.
  23. Hwang, J.S., and Choe, J.Y. (2019). Exploring perceived risk in building successful drone food delivery services. International Journal of Contemporary Hospitality Management, 31(8), 3249-3269. DOI 10.1108/IJCHM-07-2018-0558
  24. Kang, J.W., Lee, H., and Namkung, Y. (2018). The impact of restaurant patrons' flow experience on SNS satisfaction and offline purchase intentions. International Journal of Contemporary Hospitality Management, 30(2), 797-816. DOI: 10.1108/IJCHM-06-2018-0532.
  25. Kang, J.W., and Namkung, Y. (2019). The information quality and source credibility matter in customers' evaluation toward food O2O commerce. International Journal of Hospitality Management, 78, 189-198. https://doi.org/10.1016/j.ijhm.2018.10.011
  26. Kapoor, A.P., and Vij, M. (2018). Technology at the dinner table: Ordering food online through mobile apps. Journal of Retailing and Consumer Services, 43, 342-351. https://doi.org/10.1016/j.jretconser.2018.04.001
  27. Lee, S.H., Kim, Y.K., Kim, D.C., and Park, Y.W. (2002). Methods of forming thin films by atomic layer deposition. In: Google Patents.
  28. Leiner, D.J. (2013). Too fast, too straight, too weird: Post hoc identification of meaningless data in internet surveys. SSRN Electronic Journal.
  29. Liu, Y., Li, C., McCabe, S., and Xu, H. (2019). How small things affect the big picture? The effect of service product innovation on perceived experience. International Journal of Contemporary Hospitality Management, 31(7), 2294-3014. DOI: 10.1108/IJCHM-10-2017-0655
  30. Maimaiti, M., Zhao, X., Jia, M., Ru, Y., and Zhu, S. (2018). How we eat determines what we become: opportunities and challenges brought by food delivery industry in a changing world in China. European journal of clinical nutrition, 72(9), 1282-1286. https://doi.org/10.1038/s41430-018-0191-1
  31. Muhittin, C. (2019). An analysis of technology applications in the restaurant industry. Journal of Hospitality and Tourism Technology. 10 (1). 45-72. DOI: 10.1108/JHTT-12-2017-0141
  32. Murfield, M., Boone, C.A., Rutner, P., and Thomas, R. (2017). Investigating logistics service quality in omni-channel retailing. International Journal of Physical Distribution and Logistics Management, 47(4), 263-296. https://doi.org/10.1108/IJPDLM-06-2016-0161
  33. Okumus, B., and Bilgihan, A. (2014). Proposing a model to test smartphone users' intention to use smart applications when ordering food in restaurants. Journal of Hospitality and Tourism Technology. 5 (1). 31-49. DOI 10.1108/JHTT-01-2013-0003
  34. Patterson, P.G., and Spreng, R.A. (1997). Modelling the relationship between perceived value, satisfaction and repurchase intentions in a business-to-business, services context: an empirical examination. International Journal of service Industry management.
  35. Pavlou, P. A., and Fygenson, M. (2006). Understanding and predicting electronic commerce adoption: An extension of the theory of planned behavior. MIS quarterly, 115-143.
  36. Pigatto, G., Machado, J.G. d. C. F., dos Santos Negreti, A., and Machado, L. M. (2017). Have you chosen your request? Analysis of online food delivery companies in Brazil. British Food Journal.
  37. Price, S. (1997). The new fasces of the fast-food market? The potential for consortia in pizza home delivery. International Journal of Contemporary Hospitality Management, 9(3), 101-109. https://doi.org/10.1108/09596119710164632
  38. Qin, H., and Prybutok, V.R. (2009). Service quality, customer satisfaction, and behavioral intentions in fast-food restaurants. International Journal of Quality and Service Sciences, 1(1), 78-95. https://doi.org/10.1108/17566690910945886
  39. Roh, M., and Park, K. (2019). Adoption of O2O food delivery services in South Korea: The moderating role of moral obligation in meal preparation. International Journal of Information Management, 47, 262-273. https://doi.org/10.1016/j.ijinfomgt.2018.09.017
  40. Ryu, K., Lee, H.R., and Kim, W.G. (2012). The influence of the quality of the physical environment, food, and service on restaurant image, customer perceived value, customer satisfaction, and behavioral intentions. International Journal of Contemporary Hospitality Management, 24(2), 200-223. DOI: 10.1108/09596111211206141.
  41. Segars, A.H., and Grover, V. (1998). Strategic information systems planning success: an investigation of the construct and its measurement. MIS quarterly, 139-163.
  42. Suhartanto, D., Helmi Ali, M., Tan, K. H., Sjahroeddin, F., and Kusdibyo, L. (2019). Loyalty toward online food delivery service: the role of e-service quality and food quality. Journal of foodservice business research, 22(1), 81-97. https://doi.org/10.1080/15378020.2018.1546076
  43. Sulek, J. M., and Hensley, R. L. (2004). The relative importance of food, atmosphere, and fairness of wait: The case of a full-service restaurant. Cornell Hotel and Restaurant Administration Quarterly, 45(3), 235-247. https://doi.org/10.1177/0010880404265345
  44. Sweeney, J. C., and Soutar, G. N. (2001). Consumer perceived value: The development of a multiple item scale. Journal of retailing, 77(2), 203-220. https://doi.org/10.1016/S0022-4359(01)00041-0
  45. Wang, W.T., Wang, Y.S., and Liu, E.R. (2016). The stickiness intention of group-buying websites: The integration of the commitment-trust theory and e-commerce success model. Information and Management, 53(5), 625-642. https://doi.org/10.1016/j.im.2016.01.006
  46. Wu, T.J., Zhao, R.H., and Tzeng, S.Y. (2015). An empirical research of consumer adoption behavior on catering transformation to mobile O2O. Journal of Interdisciplinary Mathematics, 18(6), 769-788. https://doi.org/10.1080/09720502.2015.1108088
  47. Xiao, L., Mi, C., Zhang, Y., and Ma, J. (2017). Examining consumers' behavioral intention in O2O commerce from a relational perspective: An exploratory study. Information Systems Frontiers, 1-24.
  48. Zeithaml, V. A. (1988). Consumer perceptions of price, quality, and value: a means-end model and synthesis of evidence. Journal of marketing, 52(3), 2-22. https://doi.org/10.1177/002224298805200302
  49. Zulkarnain, K., Ahasanul, H., and Selim, A. (2015). Key success factors of online food ordering services: An empirical study. Malaysian institute of Management, 50(2), 19-36.