Abstract
In recent years, fast-casual has evolved to become the fastest growing segment within the restaurant industry. This type of restaurant combines the upscale decor of a casual restaurant with elements of a fast service restaurant. The author proposes a conceptual model that investigates the relationship between service quality, food quality, and ambience quality, as well as the interaction of food quality with service quality, ambience quality, and customer satisfaction in a fast-casual restaurant setting. The results of the empirical research indicate that the service quality dimensions influence customer satisfaction and that service quality negatively moderates the link between food quality and customer satisfaction.
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