Resilience Innovations and the Use of Food Order & Delivery Platforms by the Romanian Restaurants during the COVID-19 Pandemic
| Autor: | Roxana-Cristina Marinescu, Mirela Cătălina Türkeș, Aurelia Felicia Stăncioiu, Codruța Adina Băltescu |
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| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Government
HF5001-6182 business.industry COVID-19 restaurants Sample (statistics) General Business Management and Accounting Computer Science Applications resilience innovations ComputingMilieux_GENERAL Order (business) food order & delivery platforms Pandemic commercial performance Strategic management Business Marketing Resilience (network) Human resources business Adaptation (computer science) |
| Zdroj: | Journal of Theoretical and Applied Electronic Commerce Research, Vol 16, Iss 175, Pp 3218-3247 (2021) Journal of Theoretical and Applied Electronic Commerce Research; Volume 16; Issue 7; Pages: 3218-3247 |
| ISSN: | 0718-1876 |
| Popis: | The COVID-19 pandemic, the blocking of activity by the government and the restrictions imposed in Romania had detrimental effects on the activity of restaurants, imposing their adaptation to new situations and generating creative innovations that caused changes in the way restaurants deliver food to consumers through food order & delivery platforms. Exploring the nature and implications of such innovations on resilience, this study analyzes their impact on the attitude and intention to use food delivery platforms by restaurant managers in Romania during the COVID-19 pandemic. Through the proposed structural model, the authors integrate innovations in resilience by joining together the new components of the established TAM model. This research was conducted on a sample of 402 restaurant managers in Romania. The data was collected based on a questionnaire, and it was analyzed with the SmartPLS3 software. The results of the study show that the four variables of innovation, namely business strategy innovations, technological innovations, financial innovations and social innovations, exert different effects on behavioral intention and attitude towards using the order & delivery platforms. The results of the study can be key points in the more efficient management of material, financial and human resources, thus improving the commercial performance of restaurants. |
| Databáze: | OpenAIRE |
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