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Intro
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Discussion
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Refferences

References



Kimes, S. E. (2011). The current state of online food ordering in the U.S. restaurant industry. Cornell Hospitality Report, 11(17), 4-18. Retrieved from
http://www.hotelschool.cornell.edu/research/chr/pubs/reports/abstract-15779.html.

Kimes, S. E. (2011b). Customer perceptions of electronic food ordering. Cornell Hospitality Report, 11(10), 4-15. Retrieved from
http://www.hotelschool.cornell.edu/research/chr/pubs/reports/abstract-15560.html

Love, J., Tanger, S., Linsky, A., & Klosterman, K. (2013). Superhungry.net New Frontier of Food Delivery. Informally published manuscript, Princeton University, Princeton, NJ, Retrieved from
http://www.orfe.princeton.edu/courses/orf401/handouts/08Projects/JAKSwebsiteWriteup.pdf

Palmer, K. (2010). Talking to Gen Y about the new culture of thrift. U.S. News & World Report, 147(3), 29-32. Academic Search Complete. Web. 4 Feb. 2013

Rosenbloom, S. (2007, August 05). www.frieswiththat?.com. Retrieved from http://www.nytimes.com

White, G. K., & Manning, B. J. (April 01, 2001). Convenience, Price, Product: Motivators for Online Specialty Food Consumers. Journal of Food Products Marketing, 7. Retrieved from
http://www.tandfonline.com/doi/abs/10.1300/J038v07n01_05