Analyzing the Key Drivers of Satisfaction and Loyalty Among Food Delivery App Users
DOI:
https://doi.org/10.33050/atm.v9i2.2449Keywords:
Actual Usage, Food Delivery App Services, Satisfaction and Loyalty, Usage IntentionAbstract
This study investigates the factors affecting user satisfaction and loyalty in food delivery apps, particularly focusing on variables such as information quality, pri- vacy and security, and perceived danger of Covid-19. The research adopts a quantitative, causal-explanatory design, with a sample size of 208 respondents. Data were collected using a structured survey, and the analysis was conducted with SPSS Amos and Partial Least Squares Structural Equation Modeling (PLS SEM). The study reveals significant relationships between usage intention, ac- tual usage, and customer satisfaction, with a specific emphasis on the role of promotion in increasing user satisfaction and loyalty. Variables such as ease of use, navigation design, and packaging safety, however, were found to have no significant impact on usage intention or actual usage. This study also high- lights the evolving consumer behavior in the food delivery industry, especially post-pandemic, where safety and convenience remain critical. The findings pro- vide valuable insights for businesses in the digital marketplace, helping them understand the changing dynamics of consumer preferences. By refining ser- vice offerings and focusing on key influencing factors, food delivery companies can enhance their market competitiveness and customer retention strategies.
Downloads
References
D. N. Aryani, P. Singh, Y. X. Khor, D. M. H. Kee, K. Selvia, C. W. Lee, Y. H. Lee, and L. Anantharavoo, “Factors influencing consumer behavioral intention to use food delivery services: A study of foodpanda,” Journal of The Community Development in Asia, vol. 5, no. 1, pp. 69–79, 2022.
S. Lee and H. Han, “Food delivery application quality in customer brand loyalty formation: Identifying its antecedent and outcomes,” International Journal of Hospitality Management, vol. 107, p. 103292, 2022. [Online]. Available: https://www.sciencedirect.com/science/article/pii/S0278431922001542
I. P. Asmoro and M. Tuti, “Satisfaction with packaging and price to purchase decision and repurchase intention,” Jurnal Dinamika Manajemen dan Bisnis, vol. 6, no. 1, pp. 66–79, 2023.
P. A. Sunarya et al., “Penerapan sertifikat pada sistem keamanan menggunakan teknologi blockchain,”
Jurnal MENTARI: Manajemen, Pendidikan dan Teknologi Informasi, vol. 1, no. 1, pp. 58–67, 2022.
W. Zhuang, X. Li, and M. K. O. Lee, “Predictors of continuance intention of online food delivery services: gender as moderator,” International Journal of Retail & Distribution Management, vol. 50, no. 12, pp. 1437–1457, 2022. [Online]. Available: https://www.emerald.com/insight/content/doi/10. 1108/ijrdm-11-2021-0537/full/html
N. I. Binti Azman, N. A. Binti Ahmad Mashuri, and S. O. A.-E. Bin Wan Ibrahim, “The online food delivery service and their impact on customer satisfaction among university students in malaysia,” Inter- national Journal of Academic Research in Business and Social Sciences, vol. 11, no. 6, pp. 1665–1674, 2021.
S. Gu, B. S´lusarczyk, S. Hajizada, I. Kovalyova, and A. Sakhbieva, “Impact of the covid-19 pandemic
on online consumer purchasing behavior,” Journal of Theoretical and Applied Electronic Commerce Re- search, vol. 16, no. 6, pp. 2263–2281, 2021.
D. Bennet, S. A. Anjani, O. P. Daeli, D. Martono, and C. S. Bangun, “Predictive analysis of startup ecosystems: Integration of technology acceptance models with random forest techniques,” CORISINTA, vol. 1, no. 1, pp. 70–79, 2024.
Y. T. Prasetyo, H. Tanto, M. Mariyanto, C. Hanjaya, M. N. Young, S. F. Persada, B. A. Miraja, and A. A.
N. P. Redi, “Factors affecting customer satisfaction and loyalty in online food delivery service during the covid-19 pandemic: Its relation with open innovation,” Journal of Open Innovation: Technology, Market, and Complexity, vol. 7, no. 1, p. 76, 2021.
W. Zhuang, X. Li, and M. K. O. Lee, “Predictors of continuance intention of online food delivery services: gender as moderator,” International Journal of Retail Distribution Management, vol. 50, no. 12, pp. 1437–1457, 2022. [Online]. Available: https://www.emerald.com/insight/content/doi/10. 1108/ijrdm-11-2021-0537/full/html
S. M. Sidharta, D. B. Adityo, P. M. Iqbal, and W. Gunadi, “Customer loyalty analysis on online food delivery services,” Turkish Journal of Computer and Mathematics Education, vol. 12, no. 3, pp. 4003–4013, 2021. [Online]. Available: https://turcomat.org/index.php/turkbilmat/article/view/1690/1436
Q. Aini, I. Sembiring, A. Setiawan, I. Setiawan, and U. Rahardja, “Perceived accuracy and user behavior: Exploring the impact of ai-based air quality detection application (aiku),” Indonesian Journal of Applied Research (IJAR), vol. 4, no. 3, pp. 209–224, 2023.
S. M. Insights, “Digital markets: Online food delivery - indonesia,” 2022. [Online]. Available: https://www.statista.com/outlook/emo/online-food-delivery/indonesia
S. Lee and H. Han, “Food delivery application quality in customer brand loyalty formation: Identifying its antecedent and outcomes,” International Journal of Hospitality Management, vol. 107, p. 103292, 2022. [Online]. Available: https://www.sciencedirect.com/science/article/pii/S0278431922001542
T. Ayuninggati, E. P. Harahap, R. Junior et al., “Supply chain management, certificate management at the transportation layer security in charge of security,” Blockchain Frontier Technology, vol. 1, no. 01, pp. 1–12, 2021.
D. N. Su, D. Q. Nguyen-Phuoc, T. H. Duong, M. T. T. Dinh, T. T. Luu, and L. Johnson, “How does quality of mobile food delivery services influence customer loyalty? gronroos’s service quality perspective,” International Journal of Contemporary Hospitality Management, vol. 34, no. 11, pp. 4178–4205, 2022.
X. Liu, X.-J. Lim, J.-H. Cheah, S. I. Ng, and N. Kamal Basha, “Food at your doorstep? examining customer loyalty towards online food delivery applications,” British Food Journal, 2023.
D. Pal, S. Funilkul, W. Eamsinvattana, and S. Siyal, “Using online food delivery applications during the covid-19 lockdown period: What drives university students’ satisfaction and loyalty?” Journal of Foodservice Business Research, vol. 25, no. 5, pp. 561–605, 2022.
T. Limsarun, A. Navavongsathian, B. Vongchavalitkul, and N. Damrongpong, “Factors affecting con- sumer’s loyalty in food delivery application service in thailand,” The Journal of Asian Finance, Economics and Business, vol. 8, no. 2, pp. 1025–1032, 2021.
M. Ashfaqa, H. Lee, and J. Lee, “Influencing factors of the continuous usage intention of online food delivery platforms: A d&m model perspective,” Frontiers in Psychology, vol. 12, p. 716796, 2021. [Online]. Available: https://www.frontiersin.org/journals/psychology/articles/10.3389/fpsyg.2021. 716796/full
J. Choi, “User familiarity and satisfaction with food delivery mobile apps,” SAGE Open, vol. 11, no. 3,
pp. 1–12, 2021. [Online]. Available: https://journals.sagepub.com/doi/pdf/10.1177/2158244020970563
S. M. Insights, “E-commerce in indonesia - statistics & facts,” 2024. [Online]. Available: https://www.statista.com/topics/5742/e-commerce-in-indonesia/#topicOverview
S. A. A. Tarmazi, W. R. Wan Ismail, N. A. S. Noor Azmin, and A. R. Abu Bakar, “Consumer purchase intention toward online food delivery service: The implication for future research,” Malaysian Journal of Social Sciences and Humanities (MJSSH), vol. 6, no. 9, pp. 347–354, 2021.
S. Yan, S. Idris, and S. H. Ali, “A model of online food delivery system services and restaurant perfor- mance: A case study of china,” Global Business & Finance Review, vol. 29, no. 3, pp. 1–15, 2024.
C. Yoopetch, P. Siriphan, and S. Chirapanda, “Determinants of customer satisfaction via online food delivery applications,” ABAC Journal, vol. 42, no. 2, pp. 70–88, 2022. [Online]. Available: http://www.assumptionjournal.au.edu/index.php/abacjournal/article/view/5700/3398
W. Macias, K. Rodriguez, and H. Barriga, “Determinants of satisfaction with online food delivery providers and their impact on restaurant brands,” Journal of Hospitality and Tourism Technology, vol. 14, no. 4, pp. 465–481, 2023. [Online]. Available: https://www.emerald.com/insight/content/doi/10.1108/ jhtt-04-2021-0117/full/html
M. A. Khan and Z. Rahman, “Consumers’ attitudes and purchase intentions toward food ordering via online food delivery apps: An empirical investigation,” Journal of Foodservice Business Research, vol. 24, no. 4, pp. 307–324, 2021. [Online]. Available: https://www.sciencedirect.com/science/article/pii/ S0969698924004478
S. Jadhav, R. Titus, T. Babu, and R. Chinnaiyan, “Evaluation of consumer behavior regarding food delivery applications in india,” arXiv preprint arXiv:2401.14409, 2023. [Online]. Available: https://arxiv.org/abs/2401.14409
B. Francioni, I. Curina, S. M. Hegner, and M. Cioppi, “Predictors of continuance intention of online food delivery services: gender as moderator,” International Journal of Retail & Distribution Management, vol. 50, no. 12, pp. 1437–1457, 2022. [Online]. Available: https://www.emerald.com/insight/content/doi/10.1108/ijrdm-11-2021-0537/full/html
Downloads
Published
Issue
Section
License
Copyright (c) 2025 Rony Setiawan, Ariesya Aprillia (Author)

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.






