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look, features, ads, and brand name. Further, Chuang (2010) discovered that the disparities between a customer's perceptions and expectations
regarding a certain service delivered by a company could be used to determine the quality of the service provided and its relations to customer
satisfaction.

2.1.5 Location
According to Parsa, Gregory, and Terry (2010), the location of a restaurant is an extremely crucial component that can determine
its success or failure. The physical site and the demographic surroundings of a location reveal the success of a location. It is important to
consider the geographic, demographic, and psychographic elements because they might significantly influence the overall appeal. Swastha
(2012) defines a location as a physical location where a business or commercial activity is conducted. The location of an urban area, the mode of
transportation used to get there, and the amount of time it takes to travel to the site are critical factors in developing a business. In general, when it
comes to the location of service facilities, two factors must be considered: convenience and accessibility. Customers first go to the location of service
facilities, followed by service providers who travel to customers' locations.

2.2 Hypothesis Development
2.2.1 Food Quality
The quality of the cuisine served by a restaurant is the most important factor in a customer's decision to visit a certain business
over another (Alonso et al., 2013; Serhan and Serhan, 2019). Furthermore, according to recent studies, food quality is the essential component
of restaurant service quality that determines a customer's decision-making process and appraisal of the overall quality. Research findings
in marketing literature found that the satisfaction by customers during their dining experience was significantly influenced by the quality of
food offered in a restaurant. (Mathur and Gupta, 2019; Ryu et al., 2008, 2012). According to the previously given material, it is hypothesised
that:

H 1: Food quality has a significant positive influence on customer satisfaction.

2.2.2 Employee Service Quality
The disparities between a customer's perceptions and expectations about a particular service provided by an organisation can be
used to determine the overall quality of service. According to Ha and Jang (2010), when it comes to the restaurant sector, “employee service
quality” is described as the level of interpersonal service delivered by staff when they engage with clients. Customers evaluate their
interpersonal service interactions with restaurant staff and establish their views of the overall level of employee service provided by the
business in question. It is possible to achieve higher levels of restaurant employee service quality by capitalising on the service interactions
between restaurant employees and customers (through the knowledge and manner of the employees; and by the employees' provision of food
as ordered, provision of prompt service, and minimisation of service failures); and capitalising on the knowledge and manner of the
employees. Furthermore, existing research indicates that the quality of employee service has a considerable impact on the satisfaction value
held by customers (Thielemann et al., 2018). As a result, the following was proposed:

H 2: Employee service quality has a significant positive influence on customer satisfaction

2.2.3 Physical Environment Quality
In addition to the physical surroundings of the institution, a restaurateur can use this as a crucial marketing approach to separate
their establishment from their competitors. As quoted by Heung and Gu (2012), "The planned design of a space in order to produce specific
emotional responses in the consumer, so enhancing his or her readiness to acquire a product or service" is how the physical environment
(also known as "atmospherics") is defined in the restaurant industry. All of the tangible and intangible components that exist within and
outside of a restaurant must be considered (Jalilvand et al., 2017; Ryu et al., 2012) to be part of the physical environment, including the entire
material objects and stimuli (e.g., decor, spatial layout, ambience, comfort and cleanliness), as well as arrangement (Ha and Jang 2012) and
convenience (Ha and Jang 2012). (Choi et al., 2012). Customers use the physical surroundings to judge the quality of purchasing things or
services. (Ha and Jang, 2012, p. 204), Moreover, it encourages customers to feel good about themselves, encouraging them to make purchases
(Ha and Jang, 2012). (Marinkovic et al., 2014). The physical environment is a strong predictor of consumer perceived value and positively
impacts customer satisfaction (Jalilvand et al., 2017; Ryu et al., 2012). According to a previous study, there is a positive relationship between
the quality of the physical environment and the customers (or potential customers) satisfaction. The following hypothesis was proposed.

H 3: Physical environment quality has a significant positive influence on customer satisfaction.

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