Consumer Perceptions on the Impact of Online Food Delivery Services on Traditional Restaurants Dining in Ghana

The intersection of technology-enabled convenience and experience-driven gastronomy presents a complex dynamic that warrants careful examination from the consumer perspective. Understanding how customers perceive this relationship is critical for restaurants seeking to navigate the evolving foodservice landscape effectively. The present study investigates how consumers perceive the influence of online food delivery (OFD) services on traditional restaurants, focusing on revenue, clientele, and satisfaction. This study employed a cross-sectional, quantitative research design to examine consumer perceptions regarding the impact of online food delivery (OFD) services on restaurants. This approach was selected to enable systematic measurement and statistical analysis of consumer perspectives across multiple dimensions, including perceived revenue impacts, customer reach, and satisfaction levels. A multi-stage stratified random sampling technique was employed to ensure representative data collection across Ghana's three largest urban centers. Data were collected using a structured questionnaire developed based on validated instruments from previous hospitality and consumer behavior research. The analytical approach included descriptive statistics to characterize sample demographics and response patterns, reliability analysis using Cronbach's alpha to verify internal consistency of multi-item scales, and chi-square tests to examine associations between categorical variables such as demographic factors and perception categories. Results reveal consumers perceive OFD services significantly reduce in-restaurant dining frequency (p=0.000) but believe these platforms do not negatively affect restaurant revenue (p=0.261) or satisfaction levels (p=0.196). The comparison of satisfaction levels between OFD experiences and in-restaurant dining reveals intriguing insights. While the ANOVA results (F = 1.649, p = 0.196) indicated no significant overall difference in satisfaction between the two types of service, the paired sample t-test revealed a different story at the individual level. Findings suggest consumers view OFD as complementary rather than detrimental to restaurant financial viability. Recommendations include adopting hybrid service models, enhancing digital marketing, and optimising operational efficiency to align with evolving consumer preferences.