The Influence of Product Quality, Promotion and Service Quality on Consumer Satisfaction at Warung Apung Rahmawati Lamongan

Abstract

In the millennial era, businesses in the culinary sector are growing rapidly, as a result encouraging tight competition in similar businesses. One of them is a simple roadside restaurant to a fast food restaurant outlet both locally and abroad (franchise), as a result, restaurant business owners must understand and understand the factors to support the marketing of these products (culinary). The purpose of this writing is to determine the influence of service quality, promotions and product quality on consumer satisfaction in the culinary industry in Lamongan. This writing uses a quantitative writing design using a survey method which involves distributing questionnaires to a sample of 99 informants. Data collection was carried out through random sampling, and SPSS version 22 was used for analysis. The findings of this paper show that three variables—service quality (X3), product quality (X1), and promotion quality (X2)—have a statistically significant and positive impact on consumer satisfaction (Y).