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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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

Received: 07 May 2018

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K928

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	SHI Xiang
	WANG Shi-jun
	HAO Fei-long
	ZHOU Shuang-shuang

Cite this article:

SHI Xiang,WANG Shi-jun,HAO Fei-long等. THE SPATIAL DISTRIBUTION AND FORMATION OF TAKEAWAY O2O CATERING INDUSTRY BASED ON ENTITY RESTAURANTS COMPARISON IN CHANGCHUN[J]. HUMAN GEOGRAPHY, 2019, 34(2): 80-89.

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

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