Question

I would like to know if whether consumer perceptions of my delivery service is affecting customer attitudes toward my restaurant. Which is my dependent variable?

Answer 1

A Thumbs Up! Would be really helpful for me. If you have any questions, please leave a comment and I will get back to you as soon as possible.

This study examines the relationship between the three dimensions of the restaurant experience (food quality, staff quality, and physical quality of the environment) and overall customer satisfaction. The results explain the customer perspective on the restaurant experience to understand where restaurants have the opportunity to improve customer satisfaction. A study conducted by customers of casual restaurants found that there are positive correlations between the dimension of the restaurant experience and overall customer satisfaction. Food quality is also the most important predictor of overall customer satisfaction, the quality of service, and the physical quality of the environment. Therefore, restaurant managers need three axes of these dimensions to improve customers ’perception of the restaurant experience and to achieve restaurant satisfaction. The tremendous the customer’s experience with the product, the greater the customer’s perception of the restaurant experience. So customers are happy with the brand.

Service quality is a critical factor in the brand experience. It influences customer satisfaction and future aspects. Therefore, it is a personal assessment of the customer to compare expectations and compare expected performance. Service quality can be said to be a “gap” in customer expectations and service performance. The perceived quality of service, the overall impression of the service, and the objective quality of the service are distinguished, which includes an objective evaluation according to predefined rules. Perceiving service quality is a function of the interaction between three independent variables: normative expectations, expected expectations, and the quality of actual service. The quality of service depends on the level of service provided by the restaurant staff. Staff services should primarily determine the level of customer satisfaction, as well as the loyalty generated by restaurant visits.