Furthermore, McColl-Kennedy and Schneider (2000) emphasized that customer satisfaction is the most important thing for the success of a restaurant. Greywitt & Tewet (2004) stated that there are only four common factors for customer dining experience, such as ambiance: 24%, meal: 30%, service: 26%, and cost: 21%. Mill and Morrison (2003) listed nine attributes of customer expectations of restaurants, including service quality, availability of parking, satisfactory food quality and preparation, convenient opening hours, helpful employees , reasonable prices, clean operation, food safety, and customer responsiveness