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The Responses of Consumers to the Online Ordering and Delivery of Meals by Restaurants During COVID-19: A Case Study of Thai Nguyen City, Vietnam

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  • Dinh Hong Linh

    (Thai Nguyen University of Economics and Business Administration, Vietnam)

  • Nguyen Dac Dung

    (Thai Nguyen University of Economics and Business Administration, Vietnam)

  • Le Minh Tu

    (National Pingtung University of Science and Technology, Taiwan)

  • Ho Ngoc Son

    (Thai Nguyen University of Agriculture and Forestry, Vietnam)

  • Aaron Kingsbury

    (Maine Maritime Academy, USA)

Abstract

As COVID-19 has become more widespread in Vietnam, the government has taken preventative measures including mandating social distancing and closing brick-and-mortar businesses considered unessential. To maintain operations, many restaurants have converted their business models to providing delivery sales via online platforms. This article focuses on understanding exactly why customers order meals online from restaurants during the COVID-19 pandemic and introduces a theoretical model for these developments centered on individual self-protective behavior as a response to the crisis.

Suggested Citation

  • Dinh Hong Linh & Nguyen Dac Dung & Le Minh Tu & Ho Ngoc Son & Aaron Kingsbury, 2021. "The Responses of Consumers to the Online Ordering and Delivery of Meals by Restaurants During COVID-19: A Case Study of Thai Nguyen City, Vietnam," Journal of Electronic Commerce in Organizations (JECO), IGI Global, vol. 19(3), pages 65-84, July.
    • Handle: RePEc:igg:jeco00:v:19:y:2021:i:3:p:65-84
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    Cited by:

    1. Abderahman Rejeb & Alireza Abdollahi & Karim Rejeb & Mohamed M. Mostafa, 2023. "Tracing knowledge evolution flows in scholarly restaurant research: a main path analysis," Quality & Quantity: International Journal of Methodology, Springer, vol. 57(3), pages 2183-2209, June.

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