Advisers

Dana France H. Ignacio, PhD

Discipline

Hospitality Management

Abstract

This study evaluated the relationship between food innovation, guest satisfaction, and preference in selected Prime Steak House branches in Quezon City. Guided by Innovation Diffusion Theory, it considered how guests accepted innovations according to perceived advantage, compatibility, and overall experience. The innovations included modern cooking techniques, distinctive menu items, digital ordering systems, and unlimited-steak offers. The study involved 60 diners from Prime Steak House branches. The study used a quantitative descriptive design and gathered data from 60 dine-in guests through a structured questionnaire. Stratified systematic sampling selected 20 respondents from each branch to ensure balanced representation. The questionnaire assessed food quality, presentation, uniqueness, value for money, guest satisfaction, and repeat patronage. Frequency and percentage distribution, weighted mean, ranking, and Pearson product-moment correlation were used for analysis. Most respondents were young adults who dined occasionally or during special events, and female respondents represented the most engaged and satisfied group. Food innovation received favorable ratings across all dimensions, with personalization and the dining experience rated highest; digital ordering systems had the greatest room for improvement. The SM North branch received the highest assessments, although satisfaction remained high across all locations. Pearson correlation showed a moderate, statistically significant positive relationship between food innovation and guest satisfaction (r = 0.4057, p = 0.00130). The findings indicated that food innovation was positively associated with guest satisfaction. Continued improvement in menu variety, food quality, service, and technology was recommended, together with strategies for attracting diverse customer groups and sustaining satisfaction.

Keywords

guest satisfaction, food innovation, modern cooking techniques