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

Dinh Hong Linh, Nguyen Dac Dung, Le Minh Tu, Ho Ngoc Son and Aaron Kingsbury
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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

Journal of Electronic Commerce in Organizations (JECO), 2021, vol. 19, issue 3, 65-84

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.

Date: 2021
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Persistent link: https://EconPapers.repec.org/RePEc:igg:jeco00:v:19:y:2021:i:3:p:65-84

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