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Stream/Area:
-
Subject:
-
Paper ID:
IJSREM66935
Volume:
10 |
8 |
Aug 2026
Pages:
1-11
Publication Frequency:
Monthly (12 issues per year)
License:International Journal of Scientific Research in Engineering and Management follows the Creative Commons Attribution 4.0 (CC BY 4.0) License, allowing free use and distribution with proper attribution.
P.G. Commerce
JNRM Govt. College, Sri Vijaya Puram
The very first online food-order business, World Wide Waiter (since renamed Waiter.com) was established in 1995 and its operations were restricted to the city of northern California, before it was expanded to a few more cities in the United States. A food ordering and delivery system is the instrument that constituting an integrated technology, a direction of logistical, operational and commercial procedures, and the movement of prepared, already cooked food between a restaurant’s kitchen or establishment to a chosen location, most frequently a home or office, in such a way that the matter is convenient, timely, safe and sustaining. It twitches with an ordering platform, usually a web page or application, where customers browse menu; personalize meals, read prices, valued delivery time, and reviews and place and paying an order online mode. This order is immediately relayed to the point-of-sale or bakery system of the restaurant where staff cooks the food as per the specifications and label it as ready to pick. Then, an order is given to a deliver separately, be it an employee of the restaurant, a dedicated courier of a third-party platform, or a freelancer of the gig-economy, who takes the packaged meal and receives it to the doorstep of the customer, typically with real-time tracking via GPS and an approximate delivery time. Payment processing, customer service, rating and feedback, demand forecasting and menu optimization via data analytics, and quality, including temperature-regulating packaging and hygiene, are all part of the system. In the case of restaurants, it increases market penetration and provides incremental revenues with minimal marketing; to consumers, saves time, provides variety, and adds convenience; to platforms, provides commission or fees and valuable data assets. But it is also problematic: narrow courier margins, food safety hazards, packaging materials and the environmental implications of vehicle emissions.
KEYWORDS
The observation of the consumer varies according to various connections and difference based on their personal opinions. The study discloses that mostly the youths are attached to the online food ordering and hence the elder people don’t use these online services much as compared to the younger. The study also discloses that the price of the products, discounts and special offers have the most manipulating factor on online food ordering and delivering. The second most influencing factor is the suitability; the next most influencing factor is on-time delivery. The study highlights that respondent often prefer to order on weekly basis, the type of meals which were mainly preferred to order was the snacks followed by dinner. Fast food was fancied by most of the respondents in their choice of cuisines. The study also revealed that a major proportion of respondents uses either Uber eats or Zomato to order their food online. It was also observed that a less percentage of respondents were inclined towards the use of Swiggy and Food Panda. In a nutshell, through this study, it is found that majority of students of Indore region are well aware of the online food ordering and most of them have used online food ordering services which indicates the rising popularity of the online food ordering within the youths
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Publication Date
8/25/2026
Peer Review Type
Double-Blind Peer Review
Review Rounds: 2
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