Document Type

Closed Project

Publication Date

Summer 2021

Instructor

Tugrul Daim

Course Title

Engineering Management Synthesis

Course Number

ETM-590

Abstract

Given the dynamic world we are living in, online food delivery service is the new approach to dining; with the rise of the Internet, people have changed their ways of purchase. The restaurants dine-in service has reached a saturation point, where restaurants are not enough for the market demand. Since more and more customers would rather order than cook at home due to time-consuming and tiredness after work, online food delivery companies have noticed such opportunities and entered the emerging market. In efforts to better understand major differences in food delivery systems globally, the researchers of this paper conducted a thorough research and literature review and gathered ample of information in this realm on five leading countries (China, Taiwan, Germany, UK and India) to demonstrate how delivery systems differs in four categories (safety, quality, service and economics), and what are the major strategies restaurants’ have adopted to disrupt the food delivery market. Moreover, the research findings revealed; first, the collaboration with third-party services helped the restaurant owners improve revenue compared to dine-in services. Second, restaurants' online delivery growth patterns increased as they focused on customer expectations and government regulations. Third, for restaurants either new to the market or veteran, the strategies of establishing and maintaining brand recognition are what it takes to survive and compete.

Description

This project is only available to students, staff, and faculty of Portland State University

Persistent Identifier

https://archives.pdx.edu/ds/psu/36436

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