Regia Indah Kemala Sari, Nuhfil Hanani, Rosihan Asmara, A.S.H. Wahyuningtyas
This study examines how casual dining restaurants in Padang, Indonesia, respond to the growing demand for healthy eating by positioning health-supportive food quality and service quality as primary drivers of customer satisfaction, alongside atmosphere and physical environment as complementary factors. Data were collected from 123 customers through a structured questionnaire and analyzed using Partial Least Squares Structural Equation Modeling (PLS-SEM) to examine the relationships between dining experience attributes and satisfaction. The findings reveal that health-supportive food quality (β = 0.282, p = 0.001) and service quality (β = 0.472, p < 0.001) significantly enhance customer satisfaction, while atmosphere and physical environment do not have a significant impact. Descriptive analysis shows consistently high ratings for freshness, cleanliness, and serving temperature, but relatively lower ratings for the availability of highfiber, low-sugar menu options. These findings highlight the need for managers to expand health-oriented menu offerings and strengthen proactive service behaviors, while treating atmosphere and physical environment as baseline expectations. © The Authors, published by EDP Sciences, 2026.
Agricultural Science Department, Brawijaya University, Malang, 65145, Indonesia; Department of Agricultural Business, Politeknik Pertanian Negeri Payakumbuh, Limapuluh Kota, West Sumatera, 26271, Indonesia; Agriculture Socio-Economic Department, Faculty of Agriculture, Brawijaya University, Malang, 65145, Indonesia
