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A Thematic Review on Using Food Delivery Services during the Pandemic: Insights for the Post-COVID-19 Era

Author

Listed:
  • Yezheng Li

    (Business School, Guilin University of Technology, Guilin 541004, China)

  • Pinyi Yao

    (Faculty of Human Ecology, Universiti Putra Malaysia, Serdang 43400, Malaysia)

  • Syuhaily Osman

    (Faculty of Human Ecology, Universiti Putra Malaysia, Serdang 43400, Malaysia)

  • Norzalina Zainudin

    (Faculty of Human Ecology, Universiti Putra Malaysia, Serdang 43400, Malaysia)

  • Mohamad Fazli Sabri

    (Faculty of Human Ecology, Universiti Putra Malaysia, Serdang 43400, Malaysia)

Abstract

The food delivery service is the most typical and visible example of online-to-offline (O2O) commerce. More consumers are using food delivery services for various reasons during the COVID-19 pandemic, making this business model viral worldwide. In the post-pandemic era, offering food delivery services will become the new normal for restaurants. Although a growing number of publications have focused on consumer behavior in this issue, no review paper has addressed current research and industry trends. Thus, this paper aims to review the literature published from 2020 to the present (October 2022) on consumers’ use of food delivery services during the pandemic. A thematic review was conducted, with 40 articles searched from Scopus and Web of Science being included. Quantitative findings showed current research trends, and thematic analyses formed eight themes of factors influencing consumer behavior: (1) technical and utilitarian factors, (2) system-related attributes, (3) emotional and hedonic factors, (4) individual characteristics, (5) service quality, (6) risk-related factors, (7) social factors, and (8) food-related attributes. The paper also emphasizes COVID-19-related influences and suggests promising future research directions. The results offer insights into industry practices and starting points for future research.

Suggested Citation

  • Yezheng Li & Pinyi Yao & Syuhaily Osman & Norzalina Zainudin & Mohamad Fazli Sabri, 2022. "A Thematic Review on Using Food Delivery Services during the Pandemic: Insights for the Post-COVID-19 Era," IJERPH, MDPI, vol. 19(22), pages 1-22, November.
    • Handle: RePEc:gam:jijerp:v:19:y:2022:i:22:p:15267-:d:977155
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    References listed on IDEAS

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    Cited by:

    1. F. Xavier Medina & Francesc Fusté-Forné & Nela Filimon, 2023. "Public Awareness of Food Products, Preferences and Practices: Old Challenges and New Insights," IJERPH, MDPI, vol. 20(9), pages 1-3, May.
    2. Yao, Pinyi & Li, Yezheng, 2024. "Why employees continue to use O2O food delivery services? Moderating role of sedentary behavior," Journal of Retailing and Consumer Services, Elsevier, vol. 76(C).
    3. Jianjun Li & Xiaodi Xu & Yu Yang, 2023. "Research on Value Co-Creation Strategies for Stakeholders of Takeaway Platforms Based on Tripartite Evolutionary Game," Sustainability, MDPI, vol. 15(17), pages 1-20, August.
    4. George Horne & Adrian Furnham, 2023. "Social Distancing and Shopping Behaviour: The Role of Anxiety, Attention, and Awareness on Safety Preferences while Queuing during the COVID-19 Pandemic," IJERPH, MDPI, vol. 20(5), pages 1-18, March.
    5. Pinyi Yao & Mohamad Fazli Sabri & Syuhaily Osman & Norzalina Zainudin & Yezheng Li, 2023. "Consumers’ Continued Intention to Use Online-to-Offline (O2O) Services in Omnichannel Retail: Differences between To-Shop and To-Home Models," Sustainability, MDPI, vol. 15(2), pages 1-23, January.

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