Study on the Influence of Take-away on the Evaluation of Catering Enterprises

DOI: https://doi.org/10.62517/jbm.202409513

Author(s)

Shuyi Li, Yan Fu*

Affiliation(s)

North China University of Technology, Beijing, China *Corresponding Author.

Abstract

With the vigorous development of network platform and the popularity of take-away software, take-away has become a popular choice besides cooking and eating in restaurants, which has changed the pattern of catering industry. This trend not only broadens the sales channels of catering enterprises, but also promotes the digital transformation of catering industry. However, the impact of take-away on catering enterprises is not entirely positive, and the evaluation is mixed. In this paper, the influence of take-sway on the evaluation of catering enterprises is discussed in depth, and the factors that affect the evaluation of catering enterprises, such as food quality, service experience and distribution efficiency, are systematically analyzed through the multiple linear regression model. On this basis, this paper puts forward practical suggestions for the take-away platform to improve the take-away service, so as to promote the healthy development of the catering industry.

Keywords

Catering Enterprises; Take-Away; Comment; Digitization; Healthy Development

References

[1] Yang Ruihan. Innovative Research Based on "Cost Management of Takeaway Catering Industry in the Era of Big Data" ——Taking Meituan Takeaway as an Example. China Storage and Transportation, 2022, (12): 144-145. [2] Sun Yunong, Li Yuemeng, Lv Hua Research on University Campus Takeout Behavior: Based on Questionnaire Survey Data of College Students in Changchun City Modern Economic Information, 2020, (02): 144-145 [3] Cai Yuezhou, Gu Yuchen. Social welfare mechanism of platform economy and its effect measurement-evidence from questionnaire survey of take-away platform merchants. Economic Research, 2023, 58(05): 98-115. [4] Xiang Yirui. On the change and development of influencing factors of catering industry after the epidemic. Shanghai Business, 2023, (07): 24-26. [5] Liu Yi, Pei Jindong, Yang Haowen. Study on the influence of the opening of take-away service on the sales of catering enterprises-an empirical analysis based on micro-data. Price Theory and Practice, 2022, (11): 172-175. [6] Su Bowen, Zhao Shuping, Hu Qiliang. The influence of customer satisfaction on customer loyalty-taking customer trust as the moderating variable. Journal of Anqing Normal University (Social Science Edition), 2022, 41(01): 43-49. [7] Zhang Yi, Zhou Yuan, Wang Chenhong. A Study on the Consumption Experience of Takeaway Catering and Diners' Satisfaction Based on UGC——Taking the Takeaway of Meituan as an Example. Gourmet Research, 2021, 38(04): 31-39. [8] Dai Jingwen, Xu Jia, Shi Yingfeng, et al. Investigation on the current situation and strategy of marketing digital transformation of Nanjing time-honored catering enterprises. Time-honored brand marketing, 2024, (13): 3-5. [9] He Ziying. Design Strategy of Catering Takeaway Packaging under the Concept of Sustainable Development. China Packaging, 2024, 44(06): 67-69. [10] Lei Jiahao, Zhang Yuanyuan, Du Xinyun, et al. Functional discussion and design strategy of take-away food packaging under the concept of sustainable development. Light Industry Science and Technology, 2023, 39(04): 147-149.