The Impact of Food Quality, Service Quality, and Price on Restaurant Customer Satisfaction in Surabaya

Abstract

The purpose of this study was to determine the impact of food quality (X1), service quality (X2), and price (X3) on customer satisfaction at the IKON all you can eat restaurant Surabaya. The research method uses quantitative research with data collection techniques using questionnaires. The population in this study are customers of IKON all you can eat restaurant Surabaya. The sampling technique in this study used purposive sampling. The analysis techniques used were validity test, reliability test, classic assumption test (normality test, heteroscedasticity test, multicollinearity test), multiple linear regression test, coefficient of determination, and t test using the SPSS version 25.0. The results showed that food quality (X1) and price (X3) had no impact on restaurant customer satisfaction (Y) all you can eat IKON Surabaya, while the service quality variable (X2) had a significant impact on customer satisfaction (Y) restaurant all you can eat IKON Surabaya.