Investigating the emergence of third-party online food delivery in the U.S. restaurant industry: A grounded theory approach

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dc.contributor.authorTraynor, Marken
dc.contributor.authorBernard, Shanielen
dc.contributor.authorMoreo, Andrewen
dc.contributor.authorO’Neill, Sorchaen
dc.coverage.countryUnited Statesen
dc.date.accessioned2022-08-23T13:27:07Zen
dc.date.available2022-08-23T13:27:07Zen
dc.date.issued2022-10en
dc.date.updated2022-08-22T21:37:36Zen
dc.description.abstractThis qualitative study explores the emergence of Third-Party Online Food Delivery (TPOFD) in the US restaurant industry. The study used grounded theory to obtain insight into the perspective of restaurant operators regarding TPOFD adoption through interviews with seventeen restaurant managers and owners who use and do not use TPOFD in their businesses. The results identified several emergent themes relating to motivations, experienced outcomes, and future strategies for adopting TPOFD. These findings were used to propose a conceptual model that describes the adoption of TPOFD in the restaurant industry. The data shows that while the tremendous consumer demand for TPOFD is a motivation factor to adopt TPOFD, many restaurants are deterred by various adverse outcomes, most notably, the high commission and service fees paid to TPOFD aggregators. The theoretical and practical implications are discussed in detail.en
dc.description.versionAccepted versionen
dc.format.extentPages 103299-103299en
dc.format.mimetypeapplication/pdfen
dc.identifier103299 (Article number)en
dc.identifier.doihttps://doi.org/10.1016/j.ijhm.2022.103299en
dc.identifier.issn0278-4319en
dc.identifier.orcidBernard Simpson, Shaniel [0000-0003-0849-1169]en
dc.identifier.urihttp://hdl.handle.net/10919/111597en
dc.identifier.volume107en
dc.language.isoenen
dc.publisherElsevieren
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subjectOnline food deliveryen
dc.subjectRestaurantsen
dc.subjectOnline orderingen
dc.titleInvestigating the emergence of third-party online food delivery in the U.S. restaurant industry: A grounded theory approachen
dc.title.serialInternational Journal of Hospitality Managementen
dc.typeArticle - Refereeden
dc.type.dcmitypeTexten
pubs.organisational-group/Virginia Techen
pubs.organisational-group/Virginia Tech/Pamplin College of Businessen
pubs.organisational-group/Virginia Tech/Pamplin College of Business/Hospitality and Tourism Managementen
pubs.organisational-group/Virginia Tech/All T&R Facultyen
pubs.organisational-group/Virginia Tech/Pamplin College of Business/PCOB T&R Facultyen

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