Pengaruh Kualitas Pelayanan, Lokasi dan Persepsi Harga terhadap Kepuasan Pelanggan di Restaurant The Cutler Prime Rib
DOI:
https://doi.org/10.54065/jss.6.3.2026.1501Keywords:
Kepuasan Pelanggan, Kualitas Pelayanan, Lokasi, Persepsi HargaAbstract
The culinary industry, particularly premium restaurants, faces increasing competition as customers evaluate not only food quality but also service quality, location convenience, price perception, and overall dining experience. This study aims to analyze the effect of service quality, location, and price perception on customer satisfaction at The Cutler Prime Rib. This research used a quantitative approach with a survey method. The population consisted of customers of The Cutler Prime Rib, while the sample included 100 respondents who had visited the restaurant at least twice. The respondents were selected using purposive sampling. The research instrument was a structured questionnaire using a five-point Likert scale, and data were collected through questionnaire distribution. Data were analyzed using SPSS, including validity and reliability tests, classical assumption tests, multiple linear regression analysis, t-test, F-test, and coefficient of determination. The results show that service quality has a positive and significant effect on customer satisfaction, with a regression coefficient of 0.506, t-value of 5.362, and significance value of 0.000. Location also has a positive and significant effect, with a regression coefficient of 0.233, t-value of 2.865, and significance value of 0.005. Meanwhile, price perception does not have a significant partial effect, with a regression coefficient of 0.084, t-value of 1.040, and significance value of 0.301. Simultaneously, the three variables significantly affect customer satisfaction, as indicated by an F-value of 41.428 and significance value of 0.000. The R² value of 0.564 indicates that 56.4% of customer satisfaction is explained by the independent variables. These findings imply that restaurant management should prioritize service quality improvement, maintain location advantages, and align prices with perceived customer value. In conclusion, customer satisfaction at The Cutler Prime Rib is mainly influenced by service quality and location.
References
Abdullah, I., Sulaiman, S., Mukrima, N. A., & Kahar. (2025). Influence quality service employee to loyalty customers at BRI Bank Tassililu Unit Subdistrict West Sinjai. Income Journal of Economics Development, 6(1), 16–26. https://pusdig.web.id/ekonomi/article/view/352
Amanda, K., & Ruslim, T. S. (2025). Peran customer satisfaction dalam memediasi service quality dan price perception terhadap customer loyalty Pizza Hut. Jurnal Manajerial dan Kewirausahaan, 7(4). https://doi.org/10.24912/0wcss582
Andanny, H., & Ginting, A. M. (2025). Analysis of the influence of price fairness, service quality, and food quality on customer satisfaction with restaurant image as a mediating variable at Martinique Sky Lounge Restaurant. Jurnal Ekonomi Manajemen Sistem Informasi, 6(6), 3855–3866. https://doi.org/10.38035/jemsi.v6i6.5538
Andariyani, I. M., Wahab, W., Safrizal, S., Gusnafitri, G., & Martha, D. (2024). Optimalisasi manajemen dalam peningkatan pendapatan dan kepuasan pelanggan di Cafe Candu Kopi Pekanbaru. Jurnal IPMAS, 4(2), 89–98. https://doi.org/10.54065/ipmas.4.2.2024.473
Cankül, D., Kaya, S., & K?z?lta?, M. Ç. (2024). The effect of gastronomic experience on restaurant image, customer perceived value, customer satisfaction and customer loyalty. International Journal of Gastronomy and Food Science, 36, 100908. https://doi.org/10.1016/j.ijgfs.2024.100908
Chelsea, C., & Sugiyanto, L. B. (2024). The influence of price perception and customer experience on purchase intention mediated by customer satisfaction: Empirical study of Haidilao restaurant consumers in Jakarta. Asian Journal of Social and Humanities, 2(7), 1569–1578. https://doi.org/10.59888/ajosh.v2i7.292
Croitoru, G., C?p??în?, A., Florea, N. V., Codignola, F., & Sokoli?, D. (2024). A cross-cultural analysis of perceived value and customer loyalty in restaurants. European Research on Management and Business Economics, 30(3), 100265. https://doi.org/10.1016/j.iedeen.2024.100265
Fadhillah, R., Hamsani, H., & Nugroho, A. A. (2025). Pengaruh store atmosphere, price (harga), location (lokasi) terhadap kepuasan konsumen Warkop Yumin Pangkalpinang. JURMIE: Jurnal Riset Multidisiplin Edukasi, 2(6), 326–362. https://doi.org/10.71282/jurmie.v2i6.480
Fahluzi, A. M., & Solihati, K. D. (2024). Pengaruh kualitas pelayanan, harga, dan kepercayaan terhadap kepuasan pelanggan pada Restoran Raa Cha Suki & BBQ Mall Plaza Atrium. JBEST: Journal of Business Administration, Economics, and Entrepreneurship, 6(2), 79–90. https://jurnal.stialan.ac.id/index.php/jbest/article/view/846
Goeltom, V. A. H., Juliana, J., Angelina, J., Tandra, J. K., Valencia, V., & Sianipar, R. (2024). The impact of service quality and dining atmosphere towards customer satisfaction at authentic restaurants in Tangerang. Jurnal Ekonomi, 13(2), 819–827. https://ejournal.seaninstitute.or.id/index.php/Ekonomi/article/view/4497
Hafid, M., Pasigai, M. H., & Soraya, Z. (2024). The influence of service quality on patient satisfaction at Community Health Centers Salomekko, Bone Regency. Income Journal of Economics Development, 4(2), 64–76. https://doi.org/10.54065/ijed.4.2.2024.278
Intiar, S., & Putra, D. T. (2025). Kuliner sebagai ekspresi gaya hidup: Studi preferensi restoran modern di kalangan Generasi Z dan Milenial. Jurnal Publikasi Sistem Informasi dan Manajemen Bisnis, 4(2), 497–508. https://doi.org/10.55606/jupsim.v4i2.5039
Izza Mahendra, M. Y., & Irawati, W. (2023). Pengaruh lokasi, fasilitas, dan kualitas pelayanan terhadap kepuasan konsumen pada Restoran Warunk Pak Kumis Pare. BIMA: Journal of Business and Innovation Management, 5(2). https://doi.org/10.33752/bima.v5i2.5665
Kurniawan, J., Then, J., Wang, D. S., & Wibowo, S. A. (2024). The influence of food quality, ambiance condition, and service quality on customer satisfaction at 5 star restaurant and bar. Sadar Wisata: Jurnal Pariwisata, 7(1), 12–19. https://doi.org/10.32528/sw.v7i1.1459
Matwes, G., & Siahaan, S. L. (2025). The effect of atmosphere, price perception and service quality on customer satisfaction Kaizen Heritage. J-CEKI: Jurnal Cendekia Ilmiah, 4(4), 2604–2616. https://doi.org/10.56799/jceki.v4i4.9462
Orden-Mejía, M., & Moreno-Manzo, A. (2024). Examining consumer experience in a gourmet food hall: Impacts on satisfaction and behavioural intentions. International Journal of Gastronomy and Food Science, 35, 100890. https://doi.org/10.1016/j.ijgfs.2024.100890
Pangestu, J., Christian, S., & Ardani, W. (2023). The determinants of customer satisfaction and its implications on brand image and loyalty in restaurant industry. In Proceedings of the 20th International Symposium on Management. https://doi.org/10.2991/978-94-6463-244-6_44
Prajna Gayatri, D. A., & Krisnawati, I. (2024). Pengaruh kualitas makanan food and beverage department terhadap kepuasan pelanggan di Oena Restoran Grand Orchardz Hotel. Destinesia: Jurnal Hospitaliti dan Pariwisata, 5(2), 107–112. https://doi.org/10.31334/jd.v5i2.3855
Rathnasiri, M. S. H., Kumar, P., Aggarwal, B., Nair, K., & Dewasiri, N. J. (2025). Influences of atmospherics on customer satisfaction and behavioural intentions in the restaurant industry: Evidence from an emerging economy. PLOS ONE, 20(4), e0319948. https://doi.org/10.1371/journal.pone.0319948
Sara, M., & Ramadhan, M. E. A. (2025). The influence of product quality, price perception, and service quality on customer satisfaction at Pondok Poteng Restaurant, Singkawang. Indonesian Interdisciplinary Journal of Sharia Economics, 8(3), 11618–11630. https://doi.org/10.31538/iijse.v8i3.8284
Shoalihin, S., Suhaety, Y., & Lestari, A. (2024). The role of service quality and location in increasing customer loyalty with customer satisfaction as an intervening variable. International Journal of Science, Technology & Management, 5(3), 718–725. https://doi.org/10.46729/ijstm.v5i3.1115
Sulistiyo, T. D., Nurbaeti, N., Mariati, S., Mumin, A. T., & Muhardiansyah, D. (2024). Pengaruh lokasi strategis dan kualitas pelayanan terhadap loyalitas pelanggan melalui kepuasan pelanggan pada RedDoorz near CBD Ciledug, Kota Tangerang, Provinsi Banten. Jurnal Bisnis Hospitality, 13(1), 1–11. https://doi.org/10.52352/jbh.v13i1.1420
Wajong, V. P., & Juniarty, J. (2023). Pengaruh service quality, food quality, price fairness, physical environment, dan brand image terhadap customer’s dining satisfaction dan customer loyalty: Studi di restoran Jabodetabek. Proceeding National Conference Business, Management, and Accounting. https://ojs.uph.edu/index.php/NCBMA/article/view/7391
Wijaya, F., & Sujana, S. (2020). Pengaruh kualitas layanan dan persepsi harga terhadap kepuasan pelanggan serta dampaknya terhadap word of mouth: Studi kasus pada The Jungle Waterpark Bogor. Jurnal Ilmiah Pariwisata Kesatuan, 1(1), 9–18. https://doi.org/10.37641/jipkes.v1i1.323
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2026 Ajri Putra Kurnia, Jamaludin Khalid
This work is licensed under a Creative Commons Attribution 4.0 International License.
License and Copyright Agreement
- Authors retain copyright and other proprietary rights related to the article.
- Authors retain the right and are permitted to use the substance of the article in their own future works, including lectures and books.
- Authors grant the journal the right of first publication with the work simultaneously licensed under Creative Commons Attribution License (CC BY 4.0) that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
- Authors are permitted and encouraged to post or self-archive their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
