This study aims to analyze the effect of variable variations in food, location
and atmosphere on consumer satisfaction in Bale Agung Restaurant Purbalingga.
The population in this study are consumers of Bale Agung Purbalingga Restaurant,
this study using quantitative research methods. The number of samples of this study
were 84 respondents with a sampling technique using a questionnaire with a
nonprobability sampling method, while data collection using purposive sampling is a
method of determining the sample based on certain criteria. Data analysis method
used is descriptive analysis and multiple linear regression analysis with the f test and
t test to determine the effect simultaneously and partial effect between the variables
studied. The results of the analysis showed that partially variations in food, location
and atmosphere had a significant positive effect on customer satisfaction.
Furthermore, the results of the simultaneous analysis show that variations in food,
location and atmosphere affect on customer satisfaction.