Digital Consumers in the Foodservices Market
Abstract
:1. Introduction
2. Literature Review
2.1. Characteristics of the E-Consumers, E-Service Consumers and E-Foodservice Consumers
2.2. S-Commerce Development and Its Influence on E-Consumer Behavior in the Foodservice Market
2.3. E-Commerce in Poland in the Foodservice Market
3. Hypothesis of the Study
4. Methodology
4.1. Data Collecting
4.2. Research Questionnaire
- -
- the first part included questions about the frequency of using various e-commerce solutions in the foodservices market—respondents were asked to specify the frequency of using these solutions on a scale of 0–6: 0—do not use, 1—use once a year or less often, 2—use several times a year, 3—use once a month, 4—use several times a month, 5—use several times a week, 6—use every day;
- -
- the second part included questions about the reasons for using or not using online food delivery options—the significance of the given reasons was assessed by the respondents on a scale of 1–5: 1—invalid reason, 2—minor reason, 3—moderately important reason, 4—important reason, 5—very important reason;
- -
- the third part included questions about the respondent’s characteristics, taking into account demographic (gender, age, place of residence), economic (income), and social (education, professional status) factors, and selected lifestyle elements, such as social activity, physical activity and attention to proper nutrition (rating on a scale of 1–5: 1—very low, 2—low, 3—medium, 4—high, 5—very high). To assess the quality of nutrition, in this part of the questionnaire respondents were also asked how many of the four products, commonly considered harmful to health (sugar, animal fats, salt and fast food), in their own opinion, they consume too much of (respondents could indicate one of five possible answers: none, one, two, three, all).
4.3. Statistical Analysis
5. Results
5.1. Frequency of Using E-Commerce Food Services
5.2. Demographic and Economic Profile of the Segments
5.3. Social Profile of the Segments
5.4. Lifestyle Profile of the Segments
5.5. Reasons for Using and Not Using Online Orders with Delivery
5.6. Dishes Ordered Online
6. Discussion
7. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Age (Years) Average 39.67 (SD * = 12.46) | ||
---|---|---|
Sex | n | % |
Woman | 533 | 52.36 |
Man | 485 | 47.64 |
Place of residence | n | % |
Rural | 396 | 38.90 |
Town up to 50,000 residents | 68 | 6.68 |
City, 50,000–100,000 residents | 229 | 22.50 |
City, over 100,000 residents | 325 | 31.93 |
Income | n | % |
Up to 1500 PLN (324 EUR) ** | 196 | 19.27 |
1501–2500 PLN (324–540 EUR) | 312 | 30.68 |
2501–3000 PLN (540–648 EUR) | 207 | 20.35 |
3001–3500 PLN (648–756 EUR) | 103 | 10.13 |
3501–4500 PLN (756–972 EUR) | 78 | 7.67 |
>4500 PLN (972 EUR) | 121 | 11.90 |
Education | n | % |
Primary/vocational | 425 | 41.75 |
Secondary | 356 | 34.97 |
Higher | 237 | 23.28 |
Professional status | n | % |
Unemployed | 160 | 15.73 |
Full-time work | 567 | 55.75 |
Self-employed | 109 | 10.72 |
Part-time work/contract work | 95 | 9.34 |
Work and study | 45 | 4.42 |
Study | 41 | 4.03 |
Specification | Total | Frequent Users | Moderate Users | Sporadic Users |
---|---|---|---|---|
searching for eating establishments (cuisine, address, etc.) | 3.29 | 4.54 a ** | 3.51 b | 1.77 c |
Browsing information about the offer of eateries | 3.30 | 4.62 a | 3.63 b | 1.62 c |
Checking other users’ opinions about establishments | 3.19 | 4.55 a | 3.51 b | 1.51 c |
Ordering meals with delivery | 3.47 | 4.52 a | 3.52 b | 2.42 c |
Booking a table at a restaurant | 2.33 | 4.19 a | 2.09 b | 0.82 c |
Ordering meals for pick-up | 2.20 | 4.23 a | 1.88 b | 0.66 c |
Participating in loyalty programs | 2.99 | 4.65 a | 2.85 b | 1.53 c |
Specification | Frequent Users | Moderate Users | Sporadic Users |
---|---|---|---|
Age (years) average p < 0.0001 | 35.46 b * | 37.97 b * | 43.73 a * |
Sex p = 0.0042 | |||
Woman | 43.89 | 51.75 | 57.68 |
Man | 56.11 | 48.25 | 42.32 |
Place of residence p = 0.0034 | |||
Rural | 36.65 | 36 | 43.07 |
City up to 50,000 residents | 6.33 | 6 | 7.56 |
City 50,000–100,000 residents | 24.43 | 23.5 | 20.4 |
City over 100,000 residents | 32.58 | 34.5 | 28.97 |
Income p < 0.0001 | |||
Up to 1500 PLN | 12.67 | 18.25 | 23.99 |
1501–2500 PLN | 23.08 | 31.25 | 34.34 |
2501–3000 PLN | 20.81 | 22.5 | 17.93 |
3001–3500 PLN | 15.38 | 10.75 | 6.57 |
3501–4500 PLN | 13.12 | 5.5 | 6.82 |
>4500 PLN | 14.93 | 11.75 | 10.35 |
Education p = 0.0006 | |||
Primary/vocational | 37.1 | 39.75 | 46.35 |
Secondary | 33.48 | 34.5 | 36.27 |
Higher | 29.41 | 25.75 | 17.38 |
Professional status p < 0.0001 | |||
Unemployed | 6.79 | 11.25 | 25.25 |
Full-time work | 63.8 | 59.5 | 47.47 |
Self-employed | 12.22 | 10.5 | 10.1 |
Part-time work/contract work | 7.24 | 9.25 | 10.61 |
Work and study | 4.98 | 5.5 | 3.03 |
Study | 4.98 | 4 | 3.54 |
Specification | Frequent Users | Moderate Users | Sporadic Users |
---|---|---|---|
Social activity p < 0.0001 | |||
Very low | 0.9 | 2.26 | 5.3 |
Low | 11.31 | 10.3 | 11.36 |
Average | 27.15 | 38.69 | 43.18 |
High | 36.2 | 33.42 | 28.28 |
Very high | 24.43 | 15.33 | 11.87 |
Physical activity p < 0.0001 | |||
Very low | 22.17 | 39.95 | 62.37 |
Low | 23.08 | 25.63 | 18.94 |
Average | 23.53 | 21.36 | 8.33 |
High | 18.11 | 7.04 | 5.05 |
Very high | 13.12 | 6.03 | 5.3 |
Care of proper nutrition p = 0.0158 | |||
Very low | 1.36 | 2.51 | 5.3 |
Low | 9.95 | 11.56 | 10.35 |
Average | 35.75 | 34.92 | 40.91 |
High | 34.39 | 36.18 | 33.33 |
Very high | 18.55 | 14.82 | 10.1 |
Eating too much of the following products: salt, animal fat, sugar, fast food dishes p = 0.0320 | |||
None of the mentioned | 12.33 | 19.89 | 25.51 |
One of the mentioned | 18.24 | 23.82 | 21.97 |
Two of the mentioned | 33.92 | 29.66 | 25.25 |
Three of the mentioned | 17.67 | 13.82 | 14.13 |
All of the mentioned | 17.84 | 12.81 | 13.14 |
Specification | Frequent Users | Moderate Users | Sporadic Users | p |
---|---|---|---|---|
Reasons to use * | ||||
Saving time | 68.33 | 41.50 | 33.50 | 0.0021 |
Saving money | 62.00 | 35.71 | 35.25 | <0.0001 |
Arranging a meal in a convenient way | 68.78 | 66.75 | 57.93 | 0.0130 |
Wide range of dishes | 76.90 | 67.25 | 63.21 | <0.0001 |
The pleasure of using new technologies | 71.95 | 69.81 | 40.13 | <0.0001 |
Friends ordering food online | 74.22 | 46.81 | 45.33 | <0.0001 |
Opportunity to participate in loyalty programs | 68.77 | 45.25 | 35.02 | <0.0001 |
Fashion for the use of new technologies | 65.61 | 49.75 | 45.10 | <0.0001 |
Reasons to not use * | ||||
Long delivery time | 28.96 | 35.50 | 37.28 | <0.0001 |
Low quality of the delivered dishes | 30.32 | 37.53 | 46.25 | 0.0004 |
High delivery costs | 34.39 | 41.25 | 43.83 | <0.0001 |
Negative feedback from friends | 34.84 | 49.75 | 49.85 | <0.0001 |
Negative own experiences | 36.64 | 51.75 | 54.16 | <0.0001 |
Limited internet access | 49.81 | 48.25 | 51.15 | 0.0003 |
Lack of proper hardwere | 46.61 | 61.75 | 62.75 | <0.0001 |
Lack of ordering skills | 39.82 | 55.19 | 64.00 | <0.0001 |
Aversion to new technologies | 26.69 | 50.75 | 65.75 | <0.0001 |
Fear of the order not being delivered | 34.38 | 40.81 | 48.50 | <0.0001 |
Specification | Frequent Users | Moderate Users | Sporadic Users | p |
---|---|---|---|---|
Italian cuisine | 47.06 | 32.25 | 38.79 | 0.0012 |
American cuisine | 56.03 | 44.50 | 45.84 | 0.0003 |
Vegetarian cuisine | 7.69 | 8.23 | 7.31 | 0.0310 |
Polish cuisine | 56.55 | 69.77 | 63.00 | 0.0016 |
Japanese cuisine | 14.03 | 10.75 | 7.05 | 0.0179 |
Asian cuisine | 18.14 | 12.50 | 13.00 | 0.0079 |
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Kowalczuk, I.; Stangierska, D.; Gębski, J.; Tul-Krzyszczuk, A.; Zmudczyńska, E. Digital Consumers in the Foodservices Market. Sustainability 2021, 13, 7403. https://doi.org/10.3390/su13137403
Kowalczuk I, Stangierska D, Gębski J, Tul-Krzyszczuk A, Zmudczyńska E. Digital Consumers in the Foodservices Market. Sustainability. 2021; 13(13):7403. https://doi.org/10.3390/su13137403
Chicago/Turabian StyleKowalczuk, Iwona, Dagmara Stangierska, Jerzy Gębski, Agnieszka Tul-Krzyszczuk, and Edyta Zmudczyńska. 2021. "Digital Consumers in the Foodservices Market" Sustainability 13, no. 13: 7403. https://doi.org/10.3390/su13137403