The Influential Factors Of Customer Satisfaction In Restaurant Industry Based On The Pattern Of O2O

With the rapid development of Internet technology and intelligent mobile terminal, more and more consumers use the Internet to carry on the work, study, and even life, prompting the network consumer shopping become a trend. While enjoy the network consumption brings convenient, quick, customer satisfaction in the electronic commerce has gradually become the focus of attention, and become the core factors affecting the development of Internet consumption. Also, for the network business, how to improve customer satisfaction, and develop and consolidate market, an important means to enhance market competitiveness. As a result, more and more scholars study the customer satisfaction.In this paper, the research on O2O mode, catering enterprises the influence factors of customer satisfaction. By reading the literature at home and abroad, the author of the O2O mode introduces the emergence and development, maturity, then the connotation of the customer satisfaction of the food industry were summarized and the related theories, the reviews and related customer satisfaction evaluation model and method. And then through the empirical research, this paper focuses on analyzing the O2O mode, the factors that influence the catering industry customer degree of satisfaction analysis of carding and finally summed up eight factors, including online website information attributes, payment security, comprehensive impression and web design of four factors, offline business food hygiene, business dinner service, product, price and convenience of four factors, the conclusion is offline businesses importance factors are still higher than the online influence factors, shows that in the eyes of modern consumers, merchants entity attribute is still very important. Catering enterprises must not attend. Then this study for the development of online website and offline businesses put forward the corresponding countermeasures and Suggestions. Finally summed up the limitations of this article and the outlook for future research.