Covid-19’S Effect On Consumer Behaviour Towards Cloud Kitchens In Thoothukudi District

J. Jasmiline; Dr. S. Uma Mageswari

doi:10.69980/1zhwtp59

Authors

J. Jasmiline Ph.D. Research Scholar (Full-time) Reg No. 22212011012010 PG & Research Department of Commerce, A.P.C. Mahalaxmi College for Women, Thoothukudi, Tamil Nadu. (Affiliated to Manonmaniam Sundaranar University, Abishekapatti, Tirunelveli, Tamil Nadu, India)
Dr. S. Uma Mageswari Assistant Professor, Department of Commerce, A.P.C. Mahalaxmi College for Women, Thoothukudi, Tamil Nadu. (Affiliated to Manonmaniam Sundaranar University, Abishekapatti, Tirunelveli, Tamil Nadu, India)

DOI:

https://doi.org/10.69980/1zhwtp59

Keywords:

Major hubs, Tech-savvy younger, High- volume orders

Abstract

The present study examined the impact of changing consumer behaviour on adoption, acceptance and sustainability of cloud kitchens in the Thoothukudi District of Tamil Nadu. The research is based on a descriptive research design, primary data was collected from a sample of online food consumers in major hubs of the district through structured questionnaires, secondary data by relevant academic journals and market reports. We have used statistical tools like descriptive statistics and factor analysis to measure the consumer awareness, purchase intentions and post purchase satisfaction. the research shows that although tech-savvy younger groups are receptive to trying global foods, regional comfort foods and local coastal flavours still have the power to generate repeat customers and high-volume orders.