The COVID-19 pandemic changed people’s dining habits and led to the rapid rise of food delivery platforms. Ordering food online and picking it up offline has become an essential dining habit. We applied the stimulus–organism–response model and constructed a model based on factors influencing consumers’ continuous use intention from three aspects: store product quality, delivery personnel quality, and delivery platform quality. Through snowball sampling, 321 questionnaires were distributed and collected from consumers who used food delivery platforms in Taiwan. All effective questionnaires were analyzed by structural equation modeling with SPSS 18 and Amos 21. The results showed that (1) the S-O-R theory explained consumer behavior effectively. (2) Store product quality influenced store repurchase intention. (3) Delivery personnel quality and platform quality influenced a platform’s continuous usage. (4) Product quality and delivery personnel quality were key factors that influenced store repurchase intention. (5) Platform quality was an important factor that affected platform usage. Finally, recommendations were proposed based on the research findings as a reference for relevant operators in the food delivery platform industry and future researchers.

To examine the safety of food purchased online, a food safety project was conducted by the Office of Food and Drug Safety (OFDS) of Taichung City. Through collaboration with eight universities, the performance of food safety and hygiene in the physical stores engaged in online food businesses was assessed from October 2021 to January 2022. A total of 80 physical stores were involved in the present project. The results indicate that the most common nonconformities were as follows: (1) the food service standard form contract for distance transactions was not correctly displayed on websites (71%), (2) the food-related items were not sorted, were not stored on pallet boards or racks, and were not kept clean (46%), (3) the food preparation area and sales area did not have appropriate and adequate equipment for hand washing and drying (33%), and (4) the food safety and hygiene self-evaluation checklist was not prepared (33%). More efforts regarding food safety and hygiene are needed to improve and secure the knowledge of, attitude towards, and skills for good food safety and hygiene practices of online food businesses.

In this study, UTAUT2 is used to explore the use behavior by consumers regarding a self-ordering system. A total of 227 valid questionnaires were collected after being distributed with an effective recovery rate of 90.8%. Confirmatory factor analysis and a structural equation model were utilized via Smart PLS 2.0. The result shows that only several research hypotheses have significant effects. Among the adjustment variables, age and habits have a significant impact on user behavior. Experience and convenience conditions have a significant impact on use intention. Experience and habit have a significant impact on use intention. The overall model fit is excellent with high explanatory power. According to the research results, the public accepts self-service ordering technology systems in restaurants. The higher the level of pleasure after use, the higher the willingness to use the system in the future.

The Internet brings convenience and happiness to consumers. The government must guide food safety standards. The government must provide implementation details, schedule planning, description-of-use documents, relevant regulations on food safety, and address matters needing attention and critical points of on-site counseling and inspection, the formulation of pertinent form documents, the evaluation of the feasibility of the form, and the time required. The Taichung City Government mainly conducts this research to investigate and guide online food sale companies. The industries are food manufacturing, online sales, and catering. The information was surveyed from major website platforms, comprising 640 incidents. These sites include Shopee, PC Home, MOMO, PChome, eBay, and Gomaji. This study uses corporate interview surveys and narrative statistics. The research results show that there are ten food safety issues. The most common ones are the items that should and should not be recorded in the stereotypical food or catering service contract stipulated by communication transactions. That is the most common food safety violation by businesses. This research provides academic and practical references for the positive message transmission of online sales.