The Influence of Digital Technology on the Culinary Industry


Digital transactions help customers to get what they require without leaving their homes. This type of transaction is very practical, safe, and efficient. With a cell phone and internet, consumers can find various items they want quickly. On the other hand, it creates a problem for retail businesses that rely more on a direct selling system. It can be said that physical stores are depressed by a change in shopping trends to online shopping. The main objective of this study is to determine the extent of the influence of digital technology on the retail industry, especially in the culinary or food sector, while the specific objectives are determining the use of digital technology, determining the factors that influence digital technology in the retail industry and finding the contribution of digital technology on the retail industry. A quantitative method is used through the distribution of questionnaires to respondents. The results showed that the culinary industry, especially in M-Resto, has implemented a work process through digital technology applications. It also showed that the largest contribution comes from technology statements where 68% of respondents strongly agree that technology affects retail industries. The conclusion is that digital technology affects the retail industry, especially at M-Resto.

Keywords: digital technology,retail industry,globalization

[1] Rohimah A. Era Digitalisasi Media Pemasaran Online dalam Gugurnya Pasar Ritel Konvensional, KANAL. Jurnal Ilmu Komunikasi. 2019;6:91–100.

[2] Utomo, TJ 2009.Functions and Roles of Retail Business in Marketing Channels. Economic Focus. 4: 44-55.

[3] Kotler P, Keller KL. Manajemen Pemasaran. Jakarta: Ghalia Indonesia; 2006.

[4] Levy M, Weitz BA, Grewal D, Madore M. Retailing management. New York: McGraw- Hill Irwin; 2004.

[5] Barry B. Retail management: a strategic approach. India: Pearson Education; 2003.

[6] Setiawan T., Komunikasi Krisis Di Era Digital, Jurnal ekonomi, sosial and humaniora. 2020;1:84-93.