Akademik Veri Yönetim Sistemi
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, cilt.38, 2024 (SCI-Expanded)
In recent times, third wave coffee shops that have become part of daily life are being researched with their various dimensions. The aim of this research is to determine the impact of menu content, staff information and physical features in the formation of satisfaction and revisit intentions among customers of third wave coffee shops. The survey form prepared for this purpose was distributed to 448 participants in Eskis,ehir province between September 2022 and February 2023. Exploratory factor analysis, confirmatory factor analysis, and structural equation modeling were used in the analysis of the obtained data. According to the analysis results of the research, all hypotheses created within the scope of the research were supported. In this context, it was determined that menu characteristics, staff knowledge, and the physical features of the establishment influence customer satisfaction, and satisfaction affects revisit intentions. Based on the findings of the research, a menu example that is thought to guide sector representatives has been created.