Purpose -This study attempted to propose a milestone in service quality management on how O2O service quality of food service companies should be provided to consumers in terms of technology acceptance under the rapid growth of non-face-to-face services due to the development of information and communication technology and the prolonged COVID -19 pandemic. Design, data, and methodology -In this study, we conducted a study on the quality of O2O service using SERVQUAL, TAM and UISSM. Empirical analysis was conducted using exploratory factor analysis, confirmatory factor analysis, reliability analysis, correlation analysis, and structural equation model based on the data of 420 questionnaires collected from service users with experience using O2O service. Result - As a result of verifying a total of 7 hypotheses and 16 sub-hypothesis, the study results showed that all hypothesis paths except for 2 sub-hypothesis had a significant influence relationship. Conclusions - Food service companies should constantly develop and implement strategic measures by maximizing customer satisfaction by improving reliability and accuracy through timely information update of O2O service platform and providing convenience and simplicity of use