Unpacking Customer Satisfaction in Chengdu's Booming Food Delivery Scene: What Drives Success in the App Economy?

Authors

  • Yingxue Zhang

Keywords:

Information Quality, Food Quality, Service Quality, Customer Satisfaction, Customer Loyalty

Abstract

Purpose: This study aims to explore the key factors that significantly impact user satisfaction with Meituan's food delivery platform in Chengdu, China. Research design, data, and methodology: By integrating relevant theories and literature, a conceptual framework of variables such as information quality, price/value, safety, food quality, service quality, customer satisfaction, and customer loyalty was constructed to reveal the causal relationship between them. A quantitative method (n=500) was used to conduct a questionnaire survey on Meituan users in five districts of Chengdu. The sample was selected using a multi-stage sampling method, including judgment, stratified random, and convenience sampling. The data were analyzed by structural equation modeling (SEM) and confirmatory factor analysis (CFA), including model fitting, reliability, and validity tests. Results: The results showed that information quality significantly impacted price value, safety on customer satisfaction, food quality on customer satisfaction, service quality on customer satisfaction, and customer satisfaction on customer loyalty. Conclusions: The findings revealed that information quality significantly enhances price value, while safety, food quality, and service quality positively affect customer satisfaction. Furthermore, customer satisfaction has a significant positive effect on customer loyalty. However, the effects of price value and information quality on customer satisfaction were found to be insignificant.

Author Biography

Yingxue Zhang

Sichuan University of Media and Communications, China.

References

Akbar, M. M., & Parvez, N. (2009). Impact of service quality, trust, and customer satisfaction on customers' loyalty. ABAC Journal, 29(1), 24-38.

Al-Mamary, Y. H., & Shamsuddin, A. (2015). Testing of the technology acceptance model in context of Yemen. Mediterranean Journal of Social Sciences, 6(4), 429-444.

Andaleeb, S. S., & Conway, C. (2006). Customer satisfaction in the restaurant industry: An examination of the transaction-specific model. Journal of Service Marketing, 20(1), 3-11.

https://doi.org/10.1108/08876040610646536

Andrew, J. V., Ambad, S. N. A., & Tan, K. E. (2019). A model of factors influencing consumers’ intention to use e-wallet system in Malaysia: A systematic review. Malaysian Journal of Business and Economics, 6(2), 53-62. https://doi.org/10.51200/mjbe.v0i0.2172

Awang, Z. (2012). Research methodology for business and social sciences (1st ed.). Universiti Teknologi MARA Press.

Baek, M. Y., & Han, S. L. (2007). Retailer’s service quality on customer value, customer satisfaction, and word-of-mouth intention. Journal of Korean Service Management Society, 8, 79-103.

Bao, Z., & Zhu, Y. (2022). Why customers have the intention to reuse food delivery apps: Evidence from China. British Food Journal, 124(1), 179-196. https://doi.org/10.1108/BFJ-03-2021-0205

Bentler, P. M. (1990). Comparative fit indexes in structural models. Psychological Bulletin, 107(2), 238-246. https://doi.org/10.1037/0033-2909.107.2.238

Bishop, W. R., Jr. (1984). Competitive intelligence. Progressive Grocer, 63, 19-20.

Bodet, G. (2008). Customer satisfaction and loyalty in service: Two concepts, four constructs, several relationships. Journal of Retailing and Consumer Services, 15(3), 156-162.

https://doi.org/10.1016/j.jretconser.2007.11.004

Cai, S. (2009). The importance of customer focus for organizational performance: A study of Chinese companies. International Journal of Quality & Reliability Management, 26(4), 369-379. https://doi.org/10.1108/02656710910950351

Campanella, F., Serino, L., & Crisci, A. (2023). Governing fintech for sustainable development: Evidence from Italian banking system. Qualitative Research in Financial Markets, 15(4), 557-571. https://doi.org/10.1108/qrfm-01-2022-0009

Chai, L. T., & Yat, D. N. C. (2019). Online food delivery services: Making food delivery the new normal. Journal of Marketing Advances and Practices, 1, 62-77.

Chang, J., Garcia, J., Xie, X., Moretti, N., & Parlikad, A. (2022). Explaining underlying causes for the degradation of handover information for commercial building owners. Springer International Publishing.

Chen, Y. S. (2013). Towards green loyalty: Driving from green perceived value, green satisfaction, and green trust. Sustainable Development, 21(5), 294-308. https://doi.org/10.1002/sd.500

Cheng, X., Gan, C., Imran, M., & Zhang, W. (2021). Impact of perceived convenience, service quality, and security on consumers’ behavioral intention towards online food delivery services: The role of attitude as a mediator. SN Business & Economics, 1(1), 1-20.

Chopdar, P. K., Korfiatis, N., Sivakumar, V. J., & Lytras, M. D. (2018). Mobile shopping apps adoption and perceived risks: A cross-country perspective utilizing the unified theory of acceptance and use of technology. Computers in Human Behavior, 86, 109-128.

https://doi.org/10.1016/j.chb.2018.04.017

Closs, D. J., Goldsby, T. J., & Clinton, S. R. (1997). Information technology influences on world-class logistics capability. International Journal of Physical Distribution & Logistics Management, 27(1), 4-17. https://doi.org/10.1108/09600039710162259

Cronin, J. J., Brady, M. K., & Hult, G. T. (2000). Assessing the effects of quality, value, and customer satisfaction on consumer behavioral intentions in service environments. Journal of Retailing, 76(2), 193-218. https://doi.org/10.1016/s0022-4359(00)00028-2

Fargnoli, V., Nehme, M., Guessous, I., & Burton-Jeangros, C. (2021). Acceptability of COVID-19 certificates: A qualitative study in Geneva, Switzerland, in 2020. Frontiers in Public Health, 9, 682365. https://doi.org/10.3389/fpubh.2021.682365

Fornell, C. (1992). A national customer satisfaction barometer: The Swedish experience. Journal of Marketing, 56(1), 6-21. https://doi.org/10.2307/1252129

Fornell, C. G., & Larcker, D. F. (1981). Evaluating structural equation models with unobservable variables and measurement error. Journal of Marketing Research, 18(1), 39-50.

https://doi.org/10.1177/002224378101800104

González, M. E. A., Comesaña, L. R., & Brea, J. A. F. (2007). Assessing tourist behavioral intentions through perceived service quality and customer satisfaction. Journal of Business Research, 60(2), 153-160. https://doi.org/10.1016/j.jbusres.2006.10.014

Greenspoon, P. J., & Saklofske, D. H. (1998). Confirmatory factor analysis of the multidimensional students' life satisfaction scale. Personality and Individual Differences, 25(5), 965-971. https://doi.org/10.1016/S0191-8869(98)00115-9

Grönroos, C. (1984). A service quality model and its marketing implications. European Journal of Marketing, 18(4), 36-44. https://doi.org/10.1108/EUM0000000004784

Hair, J. F., Anderson, R. E., Tatham, R. L., & Black, W. C. (1998). Multivariate data analysis (5th ed.). Prentice-Hall.

Hair, J. F., Black, W. C., Babin, B. J., & Anderson, R. E. (2010). Multivariate data analysis (7th ed.). Prentice Hall.

Hair, J. F., Black, W. C., Babin, B. J., Anderson, R. E., & Tatham, R. L. (2006). Multivariate data analysis. Pearson International Edition.

Hill, N., & Alexander, J. (2017). The handbook of customer satisfaction and loyalty measurement. Routledge.

Howard, J. A., & Seth, J. N. (1969). The theory of buyer behavior. John Wiley & Sons, Inc.

Hult, G. T. M., Sharma, P. N., Morgeson, F. V., & Zhang, Y. (2019). Antecedents and consequences of customer satisfaction: Do they differ across online and offline purchases?. Journal of Retailing, 95(1), 10-23. https://doi.org/10.1016/j.jretai.2018.10.003

Johns, N., & Howard, A. (1998). Customer expectations versus perceptions of service performance in the foodservice industry. International Journal of Service Industry Management, 9(3), 248-265. https://doi.org/10.1108/09564239810223556

Kapoor, A. P., & Vij, M. (2018). Technology at the dinner table: Ordering food online through mobile apps. Journal of Retailing and Consumer Services, 43, 342-351. https://doi.org/10.1016/j.jretconser.2018.04.001

Kim, W. G., Ng, C. Y. N., & Kim, Y. S. (2009). Influence of institutional dineserv on customer satisfaction, return intention, and word-of-mouth. International Journal of Hospitality Management, 28(1), 10-17. https://doi.org/10.1016/j.ijhm.2008.03.005

Kivela, J., Inbakaran, R., & Reece, J. (1999). Consumer research in the restaurant environment, Part 1: A conceptual model of dining satisfaction and return patronage. International Journal of Contemporary Hospitality Management, 11(5), 205-222.

https://doi.org/10.1108/09596119910272739

Koay, K. Y., Cheah, J. H., Teoh, A. P., Tan, G. W. H., & Aw, E. C. X. (2022). A model of online food delivery service quality, customer satisfaction, and customer loyalty: A combination of PLS-SEM and NCA approaches. British Food Journal, 124(12), 4516-4532.

Law, A. K. Y., Hui, Y. V., & Zhao, X. (2004). Modeling repurchases frequency and customer satisfaction for fast food outlets. International Journal of Quality & Reliability Management, 21(5), 545-563. https://doi.org/10.1108/02656710410536563

Lee, E.-Y., Lee, S.-B., & Jeon, Y. J. J. (2017). Factors influencing the behavioral intention to use food delivery apps. Social Behavior and Personality: An International Journal, 45(9), 1461-1473. https://doi.org/10.2224/sbp.6185

Lee, Y. J. (2000). Generalized research on customer satisfaction. Korean Society of Consumer Studies, 11, 139-166.

Lee, Y. O., & Kim, M. S. (2008). The effect of logistics service quality on customer satisfaction and repurchase intention: Focusing on company size as a moderator. Journal of International Logistics and Trade, 6(1), 55-73. https://doi.org/10.24006/jilt.2008.6.1.55

Mattsson, S. A. (2002). Logistik i försörjningskedjor (1st ed.). Studentlitteratur.

Monferrer, D., Moliner, M. A., & Estrada, M. (2019). Increasing customer loyalty through customer engagement in the retail banking industry. Spanish Journal of Marketing - ESIC, 23(3), 461-484. https://doi.org/10.1108/sjme-07-2019-0042

Monroe, K. B. (1973). Buyers’ subjective perception of price. Journal of Marketing Research, 10(1), 70-80. https://doi.org/10.1177/002224377301000110

Parasuraman, A., Zeithaml, V. A., & Berry, L. L. (1994). Reassessment of expectations as a comparison standard in measuring service quality: Implications for future research. Journal of Marketing, 58(1), 111-124. https://doi.org/10.1177/002224299405800109

Parasuraman, A., Zeithaml, V. A., & Malhotra, A. (2005). ES-QUAL: A multiple-item scale for assessing electronic service quality. Journal of Service Research, 7(3), 213-233.

Pedraja, M., & Yagüe, M. J. (2002). The components of total perceived price: An empirical analysis in restaurant services. Journal of Foodservice Business Research, 5(1), 1-22.

Pedroso, R., Zanetello, L., Guimaraes, L., Pettenon, M., Goncalves, V., Scherer, J., Kessler, F., & Pechansky, F. (2016). Confirmatory factor analysis (CFA) of the crack use relapse scale (CURS). Archives of Clinical Psychiatry, 43(3), 37-40. https://doi.org/10.1590/0101-60830000000081

Pringle, M., Wilson, T., & Grol, R. (2002). Measuring ‘goodness is in individuals and healthcare systems. British Medical Journal, 325(7366), 704-707.https://doi.org/10.1136/bmj.325.7366.704

Qin, H., Prybutok, V. R., & Zhao, Q. (2009). Perceived service quality in fast-food restaurants: Empirical evidence from China. International Journal of Quality & Reliability Management, 27(4), 424-437. https://doi.org/10.1108/02656711011035129

Sawyer, A. G., & Dickson, P. (1984). Psychological perspectives on consumer response to sales promotion. In Research on Sales Promotion: Collected Papers (pp. 1-21). Marketing Science Institute.

Sharma, R., Cooper, A. B., & Hilborn, R. (2005). A quantitative framework for the analysis of habitat and hatchery practices on Pacific salmon. Ecological Modelling, 183(2), 231-250. https://doi.org/10.1016/j.ecolmodel.2004.07.025

Shroff, A., Shah, B. J., & Gajjar, H. (2022). Online food delivery research: A systematic literature review. International Journal of Contemporary Hospitality Management, 34(8), 2852-2883. https://doi.org/10.1108/ijchm-10-2021-1273

Sica, C., & Ghisi, M. (2007). The Italian versions of the Beck Anxiety Inventory and the Beck Depression Inventory-II: Psychometric properties and discriminant power. In M. A. Lange (Ed.), Leading-edge psychological tests and testing research (pp. 27-50). Nova.

Smith, A., Hughes, J., & Wang, Y. (2019). The effect of stress on semantic memory retrieval: A multiverse analysis. Collabra: Psychology, 5(1), 12345.

Suhartanto, D., Helmi Ali, M., Tan, K. H., Sjahroeddin, F., & Kusdibyo, L. (2019). Loyalty toward online food delivery service: The role of e-service quality and food quality. Journal of Foodservice Business Research, 22(1), 81-97. https://doi.org/10.1080/15378020.2018.1546076

Szymanski, D. M., & Menard, D. H. (2001). Customer satisfaction: A meta-analysis of the empirical evidence. Journal of the Academy of Marketing Science, 29(1), 16-35.

https://doi.org/10.1177/0092070301291002

Valdez, E. S., Valdez, L., Korchmaros, J., Garcia, D. O., Stevens, S., Sabo, S., & Carvajal, S. (2021). Socioenvironmental risk factors for adolescent marijuana use in a United States-Mexico border community. American Journal of Health Promotion, 35(1), 20-27. https://doi.org/10.1177/0890117120927527

Wang, Y. S., Tseng, T. H., Wang, W. T., Shih, Y. W., & Chan, P. Y. (2019). Developing and validating a mobile catering app success model. International Journal of Hospitality Management, 77, 19-30. https://doi.org/10.1016/j.ijhm.2018.06.002

Wong, A., & Sohal, A. S. (2006). Understanding the quality of relationships in consumer services: A study in a retail environment. International Journal of Quality & Reliability Management, 23(2/3), 244-264. https://doi.org/10.1108/02656710610648215

Wu, J. H., & Wang, Y. M. (2006). Measuring KMS success: A respecification of the DeLone and McLean’s model. Information and Management, 43(6), 728-739. https://doi.org/10.1016/j.im.2006.05.002

Zeithaml, V. A. (1988). Consumer perceptions of price, quality, and value: A means-end model and synthesis of evidence. Journal of Marketing, 52(3), 2-22. https://doi.org/10.2307/1251446

Zhao, Y., & Bacao, F. (2020). What factors determine customer continuingly using food delivery apps during 2019 novel coronavirus pandemic period?. International Journal of Hospitality Management, 91, 1-12. https://doi.org/10.1016/j.ijhm.2020.102683

Downloads

Published

2026-03-24

How to Cite

Zhang, Y. (2026). Unpacking Customer Satisfaction in Chengdu’s Booming Food Delivery Scene: What Drives Success in the App Economy?. Scholar: Human Sciences, 18(1), 183-191. Retrieved from https://assumptionjournal.au.edu/index.php/Scholar/article/view/8641