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Restaurant’s Multidimensional Evaluation

This cross-national case study by Joanna Trafialek and colleagues assesses restaurant services in Poland and Lithuania, focusing on food quality, service, and sustainability. The research, involving 1200 adults, explores consumer habits and preferences, finding that while meal quality significantly influences restaurant choice, sustainability practices are less prioritized. The study suggests that restaurants need to adapt continually to evolving consumer expectations and enhance their sustainability efforts, using analytical methods like cluster analysis and principal component analysis (PCA) to understand consumer opinions comprehensively.

Ensuring quality and efficiency in every dish.

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