What processes and factors enable the growth of the full-service restaurant industry through click and collect?

Mariem El Euch Maalej, Florence Jeannot (), Eline Jongmans (), Marielle Salvador and Maud Dampérat ()
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Eline Jongmans: UGA - Université Grenoble Alpes, CERAG - Centre d'études et de recherches appliquées à la gestion - UGA - Université Grenoble Alpes
Maud Dampérat: UL2 - Université Lumière - Lyon 2

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Abstract: From brasseries to Michelin-starred restaurants, many restaurant owners who had developed their click and collect offer during the pandemic have nevertheless stopped this distribution method, despite the fact that it is profitable according to national figures. Therefore, it seems important to better understand the reasons why restaurant owners in France intend to maintain vs interrompt a home delivery or click and collect meal offer, and to detect the resistance to this innovation. In this perspective, we propose and test a model based on two theories in the field of innovation management and entrepreneurship: (1) the Technology-Organization-Environment (TOE) model, and (2) the Actor-Network Theory (ANT). The results are useful to better support restaurant owners in their digital transformation and thus contribute to meeting the expectations of a new generation of consumers.

Keywords: home delivery and click &; collect meal offer; innovation adoption; digital transformation; Technology-Organization-Environment model; actor-network theory (search for similar items in EconPapers)
Date: 2024-01-18
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Published in IMTC, Jan 2024, Venice, Italy

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Persistent link: https://EconPapers.repec.org/RePEc:hal:journl:hal-04696677

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