The Anatomy of Choice: A Qualitative Analysis of Factors Shaping OTT Viewer Engagement

Authors

  • Lakshmi Kannan Research Scholar,Madurai Kamaraj University, Madurai, Tamilnadu, India Author
  • Dr.K.Ravichandran (Retd.) Professor, Dept. of Entrepreneurship Studies, Madurai Kamaraj University, Madurai, Tamilnadu, India Author
  • Dr. K.Anandhi Assistant Professor, Department of Entrepreneurship Studies, Madurai Kamaraj University, Madurai, Tamilnadu, India Author

Keywords:

OTT platforms, Viewer engagement, Consumer behaviour, Streaming services, Content quality, User experience (UI/UX), Personalization, Digital entertainment

Abstract

The increasing adoption of Over-the-Top (OTT) platforms has fundamentally transformed digital media consumption, intensifying competition among streaming service providers. This qualitative review investigates the factors influencing viewer engagement and preference within the OTT ecosystem by synthesizing evidence from existing academic literature and industry reports. The study identifies content quality and variety, streaming performance, website and application design, user interface and user experience (UI/UX), personalization, pricing, convenience, privacy and security, advertising quality, and customer support as the principal determinants of viewer engagement. The analysis proposes a hierarchical framework in which content quality and technical performance function as primary drivers of user acquisition and retention, while personalization, intuitive interface design, and service convenience strengthen long-term engagement and loyalty. The findings provide a comprehensive understanding of consumer decision-making in digital entertainment and offer strategic recommendations for OTT providers seeking to improve user experience, reduce subscriber churn, and achieve sustainable competitive advantage.

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Published

2023-02-27

Issue

Section

Articles

How to Cite

The Anatomy of Choice: A Qualitative Analysis of Factors Shaping OTT Viewer Engagement. (2023). International Journal of Food and Nutritional Sciences, 12(1), 7965-7978. http://ijfans.org/index.php/Journal/article/view/14783

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