“CONSUMER PERCEPTION OF
ONLINE FOOD ORDERING IN
S U R AT C I T Y ”
P R E S E N T E D B Y – R U C H I TA B A F N A
SEM-7, (002)
TABLE OF CONTENT
Research methodology
Objective
Problem statement and scope
Introduction to industry
Literature review
Data analysis and graph
Recommendations
Bibliography
RESEARCH METHODOLOGY
• RESEARCH DESIGN
Descriptive research design is chosen for research because descriptive statistical
research, describes data and characteristics about the population or phenomenon
being studied.
• SOURCES OF DATA
Primary data- The primary data has been generated with the help of questionnaire.
Secondary data-The secondary data has been generated with the help of internet and
its multiple websites.
• DATA COLLECTION METHOD
This report is based on primary and secondary data. The research and analysis has
been generated with the help of primary data collection, and primary data has been
collected by interacting and taking feedbacks from various people through
questionnaire tool.
CONTINUE….
• POPULATION
The population that was covered during the research was the Surat city people of
age 15 & above, with the sample size of 221 people, out of which 204 responded
“YES” & 17 “NO”.
• SAMPLING METHOD
The sampling method involves Non-probability sampling method in that
convenience sampling method was used.
• SAMPLING FRAME
The research has been conducted in the various areas of Surat city. The area
where the research took place were VIP road, kailashnagar, Piplod, Athwa gate.
• DATA COLLECTION INSTRUMENT
The data collection method was in the form of questionnaire filled by age groups 15
& above.
OBJECTIVE OF THE STUDY
To find out the consumer perceptions and knowledge of Online
food ordering that influences their buying decisions.
To Analyze what channel is used more frequently in online food ordering.
To study the reason of using online food ordering.
To study the challenges they face while using it
To know sources of Awareness of online food ordering.
PROBLEM STATEMENT
Manual
method is
going obsolete
SCOPE OF STUDY
This study is beneficial to all start up
companies who are planning to entre
in this emerging in this industry or
already in.
Helpful for restaurant operator of
online food ordering industry
Bring ease
and
convenience
in life
Favorable
lifestyle
change
This study is beneficial to potential
customers of online food ordering
industry.
This study is beneficial to all
companies to identify their pitfall and
improve them.
SECULAR SHIFT FROM OFFLINE TO
ONLINE
MAJOR PLAYERS IN THE MARKET
INDIA IS NOT SIMPLY EMERGING, IT
HAS EMERGED
People now opt for the road not taken; off late
,the trend of food start up and online grocery
has been catching the spotlight.
• India is expected to reach Rs. 42 lakh crores
by 2020, reports BCG. Presently, the Indian
food market is around Rs. 23 trillion.
HURDLES ON THE WAY
(CHALLENGES FACED BY THE ONLINE FOOD COMPANIES)
Retaining
Customers For A
Longer Period Of
Time
Managing Logistics
Food
Standardisation
Costs Associated
With Food
Production,
Packaging And
Delivery
Educating Its
Customers
Maintaining The
Quality
Differentiating And
Innovating
Getting Chef ’s
Onboard
LITERATURE REVIEW
• LUNGBERG AND WALKER (1993) in his article “Why people eat out”
• SHERYL E. KIMES (2011) In this research paper “Customer Perceptions of Electronic Food
Ordering”
• MATHEWS JOAO CHORNEUKAR (2014) in their research paper “Customer
Perceptions of Electronic Food Ordering in Bangalore city”
• H.S. SETHU & BHAVYA SAINI (2016) In their research paper “Customer Perception and
Satisfaction on Ordering Food via Internet, a Case on Foodzoned.Com, in Manipal”
LITERATURE REVIEW
• DR. NEHA PARASHAR, MS. SAKINA GHADIYALI (2017) , In their research paper “A
Study On Customer’s Attitude And Perception Towards Digital Food App Services.”
• ADITHYA R. , ABHISHEK SINGH , SALMA PATHAN, (Dec 2017 ) In their research
paper “Online Food Ordering System”
• SONAL DIMBAR , AISHWARYA KUMBHAKARNA , POONAM PACHORE
,APRIL 2017 in their research paper “Survey of Digital Food Ordering System Based on
Android System for Restaurants”
WHY DID YOU ORDER FOOD ONLINE?
Table:8
Frequency
Valid
CONVENIENCE
35
15.8
Valid
Percent
17.2
TIME SAVING
27
12.2
13.2
30.4
BEST PRICE
35
15.8
17.2
47.5
DISCOUNT OFFER
55
24.9
27.0
74.5
DON'T WANT TO
COOK
52
23.5
25.5
100.0
204
92.3
100.0
17
7.7
221
100.0
Total
Missin
System
g
Total
Percent
Cumulative
Percent
17.2
WHAT ARE THE CHALLENGES YOU FACED
WHILE ORDERING FOOD ONLINE?
11.WHAT ARE THE CHALLENGES YOU FACED WHILE ORDERING FOOD ONLINE?
Frequency Percent Valid Percent
SITE IS SLOW
SITE IS NOT OPENING
DELAY IN DELIVERY
Valid WEEK CUSTOMER CARE
SERVICE
OTHERS
Total
Missing System
Total
47
32
62
41
21.3
14.5
28.1
18.6
23.0
15.7
30.4
20.1
22
204
17
221
10.0
92.3
7.7
100.0
10.8
100.0
Cumulative
Percent
23.0
38.7
69.1
89.2
100.0
FACTORS THAT AFFECT BUYING DECISION
FACTORS THAT AFFECT BUYING DECISION
RECOMMENDATION
• As most of the customers use telephone and mobile phones to order food online, restaurant
operators should encourage them by responding effectively to telephone calls that provide
human interaction.
• Customers face a lot of challenges as the site is slow or in delay in delivery. Thus the restaurant
operators / companies must know some techniques to place the order quickly and effectively.
• Build up effective Marketing and promotion strategies
• Discount offers and reward points
• To increase the use of online food ordering, it is required to educate consumers about
the benefits of it.
BIBLIOGRAPHY
• Websites and links
• literature review Links
• S.KIMES “Customer Perceptions of Electronic Food Ordering”
•
http://www.zenithresearch.org.in/index.php/past-issueszijmr/228-zijmr-volume-05-issue-06-june2015.htm
• https://scholarship.sha.cornell.edu/chrpubs/70/
• M. JOAO -“Customer Perceptions of Electronic Food Ordering in
Bangalore city”
•
http://www.nzifst.org.nz/creatingnewfoods/
•
http://www.zenithresearch.org.in/images/stories/pdf/2015/JUN •
E/ZIJMR/3_ZIJMR_VOL5_ISSUE6_JUNE2015.pdf
•
https://core.ac.uk/download/pdf/82789604.pdf
•
https://scholarship.sha.cornell.edu/chrpubs/70/
•
http://www.amity.edu/gwalior/ajm/paper_5.pdf
file:///C:/User/ruchi/Desktop/sem7%20project/Marketing%2
0sample%20project.pdf
• Z. KEDAH “Key Success Factors of Online Food Ordering
Services: An Empirical Study”
• file:///C:/Users/ruchi/Desktop/sem7%20project/nc%20literat
re6.pdf
• H.S. SETHU & B.SAINI paper “Customer Perception and
Satisfaction on Ordering Food via Internet, a Case on
Foodzoned.Com, in Manipal”
file:///C:/Users/ruchi/Desktop/sem7%20project/literature2.p
df
• S.DIMBAR , A. KUMBHAKARNA , P.PACHORE“Survey of
Digital Food Ordering System Based on Android System for
Restaurants”
http://www.ijircce.com/upload/2017/april/111_Survey.pdf