Product Quality and Service Quality as Predictors of Customer Satisfaction at Kedai Seblak Ibu Aminah Cirebon

This study examines the individual and joint relationships of product quality and service quality with customer satisfaction at Kedai Seblak Ibu Aminah in Cirebon, Indonesia. A quantitative survey involved 75 customers. Data were collected using 16 questionnaire items on five-point Likert scales and analyzed through descriptive statistics, reliability assessment, and multiple linear regression. Verification of the respondent-level appendix reproduced the main regression results and provided consistent descriptive summaries. Product quality was positively associated with customer satisfaction (B = 0.124, β = 0.299, t = 2.957, p = .004), as was service quality (B = 0.363, β = 0.535, t = 5.289, p < .001). The overall model was significant, F(2, 72) = 51.548, p < .001, with R² = .589 and adjusted R² = .577. Thus, the model explained 58.9% of observed variation in satisfaction scores. Service quality had the larger standardized coefficient. Recalculated overall means were 4.07 for product quality, 3.89 for service quality, and 4.06 for satisfaction. Menu variety received the strongest product evaluation, whereas presentation and service timeliness were comparatively weak. Supplementary HC3 robust inference retained significance for both predictors. The findings suggest that maintaining food quality while improving service execution merits managerial attention. The single-establishment, self-reported survey design limits causal interpretation and generalization.