Article Sidebar
Main Article Content
Abstract
This research aims to examine and analyze the effect of menu visual appeal, menu informativeness, perception of COVID-19 risk, desire for food, perceived convenience of online food ordering, purchase intention in Indonesia. Model and hypothesis testing have clear using a sample of 266 respondents with a population that has ever ordered food online in Indonesia. There is also a sampling technique used, namely purposive sampling. The Structural Equation Modeling (SEM) method have developed to test the research hypothesis which was processed using AMOS version 24. The data variables used in this case include menu visual appeal, menu informativeness, perception of COVID-19 risk, desire to eat, perceived convenience of online food ordering, purchase intention. These variables form six hypotheses. Based on the results of the study, it is known that the menu visual appeal has no effect on the desire to eat, while the menu informativeness has a positive effect on the desire to eat. The perception of COVID-19 risk has a positive effect on the desire to eat and the perceived convenience of online food ordering. The desire to eat and the perceived convenience of online food ordering have a positive effect on purchase intention.
Keywords
Article Details
Copyright (c) 2022 Muhammad Rakha Irfansyah, Ratna Roostika
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
References
- Alagoz, S. M., & Hekimoglu, H. (2012). A Study on Tam: Analysis of Customer Attitudes in Online Food Ordering System. Procedia - Social and Behavioral Sciences, 62, pp. 1138– 1143. https://doi.org/10.1016/j.sbspro.2012.09.195
- Alotaibi, S., & Alshiha, A. (2021). The Impact of Ethnic Restaurant Menu visual appeal and Informativeness on Customers’ Desire to Order. Journal of Association of Arab Universities for Tou rism and Hospitality, 0(0),00. https://doi.org/10.21608/jaauth.2021.88798.1219
- Bailly, G., Lecolinet, E., & Nigay, L. (2016). Visual menu techniques. ACM Computing Surveys, 49(4). Pp. 1-41. https://doi.org/10.1145/3002171
- Beldona, S., Buchanan, N., & Miller, B. L. (2014). Exploring the promise of e-tablet restaurant menus. International Journal of Contemporary Hospitality Management, 26(3), pp. 367– 382. https://doi.org/10.1108/IJCHM-01-2013-0039
- Brewer, P., & Sebby, A. G. (2021). The effect of online restaurant menus on consumers’ purchase intentions during the COVID-19 pandemic. International Journal of Hospitality Management, 94 (November 2020), 102777. https://doi.org/10.1016/j.ijhm.2020.102777
- Burger, K. S., Cornier, M. A., Ingebrigtsen, J., & Johnson, S. L. (2011). Assessing food appeal and desire to eat: The effects of portion size & energy density. International Journal of Behavioral Nutrition and Physical Activity, 8, pp. 1–9. https://doi.org/10.1186/1479-5868-8-101
- Din, N., Zahari, M. S. M., & Shariff, S. M. (2012). Customer Perception on Nutritional Information in Restaurant Menu. Procedia - Social and Behavioral Sciences, 42(July 2010), pp. 413–421. https://doi.org/10.1016/j.sbspro.2012.04.205
- Ghozali, Imam. 2014. Structural Equation Modeling. 4th Ed. Semarang: Badan Perbit - Undip. Ghozali, I. (2017). Model Persamaan Struktural Konsep dan Aplikasi dengan Program AMOS 24 Update Bayesian SEM Edisi 7. Semarang: Universitas Diponegoro.
- Green, P., Capital, I., Keunggulan, T., Pemediasi, D., Human, G., & Management, R. (2020). JBTI : Jurnal Bisnis : Teori dan Implementasi. 11(2), pp. 81–97.
- Gupta, M. (2019). A Study on Impact of Online Food delivery app on Restaurant Business special reference to zomato and swiggy. International Journal of Research and Analytical Reviews, 6(1), pp. 889–893. http://ijrar.com/
- Hair, J.R., Anderson, R.E, Tatham, R.L, Black, W.C. (1998), .Multivariate Data Analysis. Fifth Edition. Prentice Hall International Inc.
- Kapoor, A. P., & Vij, M. (2018). Technology at the dinner table: Ordering food online through mobile apps. Journal of Retailing and Consumer Services, 43(May), pp. 342–351. https://doi.org/10.1016/j.jretconser.2018.04.001
- Kimes, S. E. (2011a). Customer Perceptions of Electronic Food Ordering. Cornell Hospitality Report, 11 (10)(10), pp. 6–15.
- Kimes, S. E. (2011b). The Current State of Online Food Ordering in the U.S . Restaurant Industry. Cornell Hospitality Report, 11(17), pp. 6–18.
- Malecki, K. M. C., Keating, J. A., & Safdar, N. (2021). Crisis Communication and Public Perception of COVID-19 risk in the Era of Social Media. Clinical Infectious Diseases, 72(4), pp. 697–702. https://doi.org/10.1093/cid/ciaa758
- Mirabi, V., Akbariyeh, H., & Tahmasebifard, H. (2015). A Study of Factors Affecting on Customers Purchase intention Case Study : the Agencies of Bono Brand Tile in Tehran. Journal of Multidisciplinary Engineering Science and Technology (JMEST), 2(1), pp. 267–273.
- Ogden, J., Coop, N., Cousins, C., Crump, R., Field, L., Hughes, S., & Woodger, N. (2013). Distraction, the desire to eat and food intake. Towards an expanded model of mindless eating. A ppetite, 62, pp. 119–126. https://doi.org/10.1016/j.appet.2012.11.023
- Papies, E. K., Barsalou, L. W., & Rusz, D. (2020). Understanding desire for food and Drink: A Grounded-Cognition Approach. Current Directions in Psychological Science, 29(2), pp. 193–198. https://doi.org/10.1177/0963721420904958
- Peters, K., & Hervé Remaud, P. (2020). Factors influencing consumer menu-item selection in a restaurant context. Food Quality and Preference, 82(January), 103887. https://doi.org/10.1016/j.foodqual.2020.103887
- Ramus, K., & Nielsen, N. A. (2005). Online grocery retailing: What do consumers think? Internet Research, 15(3), pp. 335–352. https://doi.org/10.1108/10662240510602726
- Ruiz-Roso, M. B., Knott-Torcal, C., Matilla-Escalante, D. C., Garcimartín, A., Sampedro-Nuñez, M. A., Dávalos, A., & Marazuela, M. (2020). COVID-19 lockdown and changes of the dietary pattern and physical activity habits in a cohort of patients with type 2 diabetes mellitus. Nutrients, 12(8), pp. 1–16. https://doi.org/10.3390/nu12082327
- Saad, S., Shah, H., Aziz, J., Jaffari, A., Waris, S., & Ejaz, W. (2012). The Impact of Brands on Consumer Purchase intentions. 4(2), pp. 105–110.
- Sharma, A. (2002). Trends in Internet-based business-to-business marketing. Industrial Marketing Management, 31(2), pp. 77- 84. https://doi.org/10.1016/S0019 8501(01)00185-7
- Tan, Y., & Li, X. (2022). The impact of internet on entrepreneurship. International Review of Econo mics & Finance, 77, pp. 135–142.
- https://doi.org/10.1016/J.IREF.2021.09.016
- Tonkin, M., Kemps, E., Prichard, I., Polivy, J., Herman, C. P., & Tiggemann, M. (2019). It’s all in the timing: The effect of a healthy food cue on food choices from a pictorial menu. Appetite, 13 9(April), pp. 105–109. https://doi.org/10.1016/j.appet.2019.04.026
- Zanetta, L. D. A., Hakim, M. P., Gastaldi, G. B., Seabra, L. M. A. J., Rolim, P. M., Nascimento, L. G. P., Medeiros, C. O., & da Cunha, D. T. (2021). The use of food delivery apps during the COVID-19 pandemic in Brazil: The role of solidarity, perceived risk, and regional aspects. Food Research International, 149(August). https://doi.org/10.1016/j.foodres.2021.110671
References
Alagoz, S. M., & Hekimoglu, H. (2012). A Study on Tam: Analysis of Customer Attitudes in Online Food Ordering System. Procedia - Social and Behavioral Sciences, 62, pp. 1138– 1143. https://doi.org/10.1016/j.sbspro.2012.09.195
Alotaibi, S., & Alshiha, A. (2021). The Impact of Ethnic Restaurant Menu visual appeal and Informativeness on Customers’ Desire to Order. Journal of Association of Arab Universities for Tou rism and Hospitality, 0(0),00. https://doi.org/10.21608/jaauth.2021.88798.1219
Bailly, G., Lecolinet, E., & Nigay, L. (2016). Visual menu techniques. ACM Computing Surveys, 49(4). Pp. 1-41. https://doi.org/10.1145/3002171
Beldona, S., Buchanan, N., & Miller, B. L. (2014). Exploring the promise of e-tablet restaurant menus. International Journal of Contemporary Hospitality Management, 26(3), pp. 367– 382. https://doi.org/10.1108/IJCHM-01-2013-0039
Brewer, P., & Sebby, A. G. (2021). The effect of online restaurant menus on consumers’ purchase intentions during the COVID-19 pandemic. International Journal of Hospitality Management, 94 (November 2020), 102777. https://doi.org/10.1016/j.ijhm.2020.102777
Burger, K. S., Cornier, M. A., Ingebrigtsen, J., & Johnson, S. L. (2011). Assessing food appeal and desire to eat: The effects of portion size & energy density. International Journal of Behavioral Nutrition and Physical Activity, 8, pp. 1–9. https://doi.org/10.1186/1479-5868-8-101
Din, N., Zahari, M. S. M., & Shariff, S. M. (2012). Customer Perception on Nutritional Information in Restaurant Menu. Procedia - Social and Behavioral Sciences, 42(July 2010), pp. 413–421. https://doi.org/10.1016/j.sbspro.2012.04.205
Ghozali, Imam. 2014. Structural Equation Modeling. 4th Ed. Semarang: Badan Perbit - Undip. Ghozali, I. (2017). Model Persamaan Struktural Konsep dan Aplikasi dengan Program AMOS 24 Update Bayesian SEM Edisi 7. Semarang: Universitas Diponegoro.
Green, P., Capital, I., Keunggulan, T., Pemediasi, D., Human, G., & Management, R. (2020). JBTI : Jurnal Bisnis : Teori dan Implementasi. 11(2), pp. 81–97.
Gupta, M. (2019). A Study on Impact of Online Food delivery app on Restaurant Business special reference to zomato and swiggy. International Journal of Research and Analytical Reviews, 6(1), pp. 889–893. http://ijrar.com/
Hair, J.R., Anderson, R.E, Tatham, R.L, Black, W.C. (1998), .Multivariate Data Analysis. Fifth Edition. Prentice Hall International Inc.
Kapoor, A. P., & Vij, M. (2018). Technology at the dinner table: Ordering food online through mobile apps. Journal of Retailing and Consumer Services, 43(May), pp. 342–351. https://doi.org/10.1016/j.jretconser.2018.04.001
Kimes, S. E. (2011a). Customer Perceptions of Electronic Food Ordering. Cornell Hospitality Report, 11 (10)(10), pp. 6–15.
Kimes, S. E. (2011b). The Current State of Online Food Ordering in the U.S . Restaurant Industry. Cornell Hospitality Report, 11(17), pp. 6–18.
Malecki, K. M. C., Keating, J. A., & Safdar, N. (2021). Crisis Communication and Public Perception of COVID-19 risk in the Era of Social Media. Clinical Infectious Diseases, 72(4), pp. 697–702. https://doi.org/10.1093/cid/ciaa758
Mirabi, V., Akbariyeh, H., & Tahmasebifard, H. (2015). A Study of Factors Affecting on Customers Purchase intention Case Study : the Agencies of Bono Brand Tile in Tehran. Journal of Multidisciplinary Engineering Science and Technology (JMEST), 2(1), pp. 267–273.
Ogden, J., Coop, N., Cousins, C., Crump, R., Field, L., Hughes, S., & Woodger, N. (2013). Distraction, the desire to eat and food intake. Towards an expanded model of mindless eating. A ppetite, 62, pp. 119–126. https://doi.org/10.1016/j.appet.2012.11.023
Papies, E. K., Barsalou, L. W., & Rusz, D. (2020). Understanding desire for food and Drink: A Grounded-Cognition Approach. Current Directions in Psychological Science, 29(2), pp. 193–198. https://doi.org/10.1177/0963721420904958
Peters, K., & Hervé Remaud, P. (2020). Factors influencing consumer menu-item selection in a restaurant context. Food Quality and Preference, 82(January), 103887. https://doi.org/10.1016/j.foodqual.2020.103887
Ramus, K., & Nielsen, N. A. (2005). Online grocery retailing: What do consumers think? Internet Research, 15(3), pp. 335–352. https://doi.org/10.1108/10662240510602726
Ruiz-Roso, M. B., Knott-Torcal, C., Matilla-Escalante, D. C., Garcimartín, A., Sampedro-Nuñez, M. A., Dávalos, A., & Marazuela, M. (2020). COVID-19 lockdown and changes of the dietary pattern and physical activity habits in a cohort of patients with type 2 diabetes mellitus. Nutrients, 12(8), pp. 1–16. https://doi.org/10.3390/nu12082327
Saad, S., Shah, H., Aziz, J., Jaffari, A., Waris, S., & Ejaz, W. (2012). The Impact of Brands on Consumer Purchase intentions. 4(2), pp. 105–110.
Sharma, A. (2002). Trends in Internet-based business-to-business marketing. Industrial Marketing Management, 31(2), pp. 77- 84. https://doi.org/10.1016/S0019 8501(01)00185-7
Tan, Y., & Li, X. (2022). The impact of internet on entrepreneurship. International Review of Econo mics & Finance, 77, pp. 135–142.
https://doi.org/10.1016/J.IREF.2021.09.016
Tonkin, M., Kemps, E., Prichard, I., Polivy, J., Herman, C. P., & Tiggemann, M. (2019). It’s all in the timing: The effect of a healthy food cue on food choices from a pictorial menu. Appetite, 13 9(April), pp. 105–109. https://doi.org/10.1016/j.appet.2019.04.026
Zanetta, L. D. A., Hakim, M. P., Gastaldi, G. B., Seabra, L. M. A. J., Rolim, P. M., Nascimento, L. G. P., Medeiros, C. O., & da Cunha, D. T. (2021). The use of food delivery apps during the COVID-19 pandemic in Brazil: The role of solidarity, perceived risk, and regional aspects. Food Research International, 149(August). https://doi.org/10.1016/j.foodres.2021.110671