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Analysis Of The ZOMATO Website

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INTRODUCTION:
ZOMATO is a website to search restaurant services founded in 2008 by Deepinder Goyal and Pankaj Chaddah. It provides information and reviews on restaurants, including images of dishes, menus, infrastructure and types of cuisines provided by the restaurants on the website.

A review site is a website on which reviews can be posted about people, business, products , or services. These sites may use web 2.0 technologies to gather reviews from site users or may employ professional writers to author reviews on the topic of concern for the sites. The website was formerly known as foodiebay.com and renamed as ZOMATO. When consumers make decisions concerning the purchase of goods and services, they are influenced by external, or extrinsic …show more content…

The restaurant sector is one of the fastest growing sectors within the context of the Spanish economy and looks likely to continue its development into the future.The survey reported in this paper on the customers of Spanish restaurants has gathered the perception of quality according to a Likert scale from zero to ten. Male customers did not rate the attributes differently from female customers. Quality of food was rated as the most important attribute, followed by quality of service, cost/value of the meal, and place/ambience of the restaurant.
4. Author(s):
Jaksa Jack Kivela (Assistant Professor, Department of Hotel and Tourism Management, The Hong Kong Polytechnic University, Hong Kong)
Findings
While consumers say that food quality and food type are the critical variables for restaurant selection or rejection, other “lesser” choice variables may be the deciding factors in the final restaurants selection or reflection. The four restaurant types which emerged from the study are: fine dining/gourmet; theme/atmosphere; family/popular; and convenience/fast‐food restaurants. The results indicate that customers’ perceptions and therefore their preferences of choice variables, varied considerably by restaurant type, dining‐out occasion, age, and occupation. Suggests that the importance of perceivably unimportant attributes, can determine customers’ final restaurant

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