基于实体店比较的长春市外卖O2O餐饮业空间特征及成因

doi:10.13959/j.issn.1003-2398.2019.02.011

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摘要以实体餐饮商家信息和外卖O2O餐饮商家信息为数据基础，融合GIS空间分析和地理探测器等方法，对比分析两种餐饮业态的空间分布特征，并对外卖O2O餐饮业空间分异的成因进行讨论。主要结论如下：①基于路网单元的外卖O2O餐饮网点与实体餐饮网点数量等级存在较大关联。②外卖O2O餐饮业集聚中心正从城市中心区向郊区扩散，形成“圈层+多核心”的空间分布特征。③外卖O2O餐饮业依托商贸综合区和高校文教区高度集聚，并在空间上形成四个集聚热点区。④外卖O2O电子商务的空间发展特征更符合创新扩散假说，由创新中心向外围扩散。⑤对外卖O2O餐饮业空间格局起到主要解释作用的是外卖O2O餐饮商家所在区域的实体餐馆数量、医院数量和高校数量。

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	施响
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关键词 ： O2O电子商务, 外卖O2O餐饮业, 影响因素, 长春市

Abstract：This paper respectively climbed the information from 21936 entities business in Dianping.com and 6173 takeaway O2O restaurants business in eleme.com. Quantitative methods, such as Nearest neighbor analysis, Kernel Density Estimation, Geographical Detector, Getis-Ord Gi^* were employed to comparative analysis the spatial characteristics of takeaway O2O catering industry and entity catering industry in Changchun and discuss the way of O2O space development, and the causes of the spatial differentiation of the O2O catering industry are explored and discussed. The main conclusions are as follows: 1) There is a general agreement between the number of O2O catering outlets and the entity catering outlets, but there are still some differences among some network units. 2) From the point of view of the spatial agglomeration, the O2O catering industry and the entity catering industry have a spatial agglomeration situation, and the degree of spatial agglomeration of the entity catering industry is higher than the degree of spatial agglomeration of the O2O catering industry. 3)Takeaway O2O catering industry highly concentrated relying on comprehensive trade zone and cultural educational zone. 4)The spatial development features of O2O e-commerce are more consistent with the innovation diffusion hypothesis. 5)The spatial distribution pattern of takeaway O2O catering industry is mainly explained by the number of entity restaurants, hospitals and universities. Key words: O2O E-commerce

Key words： O2O E-commerce takeaway O2O catering industry influencing factor Changchun

收稿日期: 2018-05-07

PACS:

K928

基金资助:国家自然科学基金项目（41630749，41471142）；中国博士后科学基金资助项目（2017M621190）

通讯作者: 王士君(1963-),男,黑龙江阿城人,博士,教授,博士生导师,主要研究方向为城市地理和经济地理。E-mail:wangsj@nenu.edu.cn。 E-mail: wangsj@nenu.edu.cn

作者简介: 施响(1993-),女,辽宁沈阳人,博士研究生,主要研究方向为城市地理学。E-mail:shix11@lzu.edu.cn。

引用本文:

施响, 王士君, 浩飞龙, 周双双. 基于实体店比较的长春市外卖O2O餐饮业空间特征及成因[J]. 人文地理, 2019, 34(2): 80-89. SHI Xiang, WANG Shi-jun, HAO Fei-long, ZHOU Shuang-shuang. THE SPATIAL DISTRIBUTION AND FORMATION OF TAKEAWAY O2O CATERING INDUSTRY BASED ON ENTITY RESTAURANTS COMPARISON IN CHANGCHUN. HUMAN GEOGRAPHY, 2019, 34(2): 80-89.

链接本文:

http://rwdl.xisu.edu.cn/CN/10.13959/j.issn.1003-2398.2019.02.011 或 http://rwdl.xisu.edu.cn/CN/Y2019/V34/I2/80

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