Analisis Hubungan Faktor-Faktor Dining Experience dalam Menciptakan Minat Beli Ulang di Café Le Jardin Kabupaten Lahat Provinsi Sumatera Selatan

Authors

  • Andhika Chandra Lesmana Poltekpar Palembang, Indonesia
  • Samuel Hamonangan Poltekpar Palembang, Indonesia
  • Nur Shabrina Reznani Poltekpar Palembang, Indonesia
  • Raty Rusmiana Poltekpar Palembang, Indonesia

DOI:

https://doi.org/10.32659/jmp.v5i1.607

Keywords:

Dining Experience, Café and Restaurant, Repurchase Intention

Abstract

The growth of the café business annually ranges between 15–20%, indicating that this industry has significant potential and encourages entrepreneurs to start businesses in the food and beverage sector. From a business perspective, cafés and restaurants have become one of the most attractive industries for entrepreneurs in Indonesia due to the vast opportunities and consistent market demand. This can be observed through the increasing number of coffee shops and the rising level of domestic coffee consumption. South Sumatra is one of the provinces in Indonesia that has experienced significant growth in coffee shops, commonly known as cafés. On average, each coffee shop provides a comfortable atmosphere that encourages visitors to stay longer, supported by unique and Instagrammable designs that add value and are expected to attract customers to visit and return to the establishment. When consumers visit a restaurant or café, they expect to receive the best products and services. Davis, Lockwood, Alcott, and Pantelidis (2008) stated that when consumers dine in a restaurant or café, they undergo a dining experience that begins when they arrive at the establishment and continues until they leave the venue. This study employed a descriptive research design using a quantitative approach. Data were collected through questionnaires, observations, interviews, documentation, and literature review. The population of this study consisted of all consumers who were currently experiencing or had previously experienced a dining experience at Le Jardin Café, Lahat Regency. A total of 100 respondents were selected as the research sample. The results of this study indicate that the t-test results show a mean score greater than 3, and the calculated t-value is higher than the t-table value. These findings conclude that consumers have positive perceptions of the Dining Experience and Repurchase Intention variables at Le Jardin Café, Lahat Regency. Meanwhile, the correlation results show that all indicators of the Dining Experience and Repurchase Intention variables have positive relationships; however, the relationships are not strong.

References

Andersson, T. D., & Mossberg, L. (2004). The dining experience: Do restaurants satisfy customer needs? International Journal of Hospitality Management, 23(2), 171–187.

Anggraeni, V. (2025). Pertumbuhan industri kuliner Indonesia tahun 2025 meningkat signifikan. Elnews.id. https://elnews.id/xxxxx

Augusty, F. (2006). Metode penelitian manajemen: Pedoman penelitian untuk skripsi, tesis dan disertasi ilmu manajemen. Universitas Diponegoro.

Bitner, M. J. (1992). Servicescapes: The impact of physical surroundings on customers and employees. Journal of Marketing, 56(2), 57–71.

Blog Kafe Kolong. (2022). Pertumbuhan bisnis kafe 15–20% setiap tahun. https://www.kafekolong.com/pertumbuhan-bisnis-kafe-15-20-setiap-tahun

Canny, I. (2014). Measuring the mediating role of dining experience attributes on customer satisfaction and its impact on behavioral intentions of casual dining restaurant in Jakarta. International Journal of Innovation, Management and Technology, 5(1), 25–29.

Chen, X. (2022). Hospitality and tourism development through coffee shop experiences in a leading coffee-producing nation. International Journal of Hospitality Management, 106, 103300. https://doi.org/10.1016/j.ijhm.2022.103300

Davis, B., Lockwood, A., Alcott, P., & Pantelidis, I. S. (2008). Food and beverage management (4th ed.). Elsevier.

Ghozali, I. (2016). Aplikasi analisis multivariate dengan program IBM SPSS. Badan Penerbit Universitas Diponegoro.

Hansen, K. V., Jensen, O., & Gustafsson, I. B. (2005). The meal experiences of a la carte restaurant customers. Scandinavian Journal of Hospitality and Tourism, 5(2), 135–151.

Hardani, et al. (2020). Metode penelitian kualitatif & kuantitatif. CV. Pustaka Ilmu.

Hurriyati, R. (2015). Bauran pemasaran dan loyalitas konsumen. Alfabeta.

Kim, J., & Lee, J. (2020). The influence of consumer experience on purchase intention in online food services. Journal of Retailing and Consumer Services, 54, 102076. https://doi.org/10.1016/j.jretconser.2019.102076

Konuk, F. A. (2021). The role of perceived quality and trust on purchase intention. International Journal of Gastronomy and Food Science, 24, 100348. https://doi.org/10.1016/j.ijgfs.2021.100348

Kotler, P., & Keller, K. L. (2012). Marketing management (14th ed.). Pearson Education.

Lesmana, A. C. (2023). Analisa faktor-faktor dining experience dalam menciptakan minat beli ulang di Café “Kantin” Kota Palembang. Jurnal Manajemen dan Pariwisata, 2(2), 263–277. https://doi.org/10.32659/jmp.v2i2.301

Lesmana, A. C., Pirastyo, S. P., & Kristiutami, Y. P. (2026). Metodologi Penelitian (1 ed., Vol. 1). (E. Edison, Ed.) Bandung: Jelajah Pustaka.

Ling, E. S. W., Chua, B. L., & Han, H. (2023). In search of a reciprocal relationship in dessert cafés: Linking customer perceived innovativeness to value co-creation behavior. Humanities and Social Sciences Communications, 10, 897.

Marsum. (2015). Restaurant dan segala permasalahannya. Andi.

Nguyen, T. T. H., Nguyen, N., & Tran, T. P. (2022). Digital experience and consumer purchase intention. Sustainability, 14(3), 1683. https://doi.org/10.3390/su14031683

Nifati, N. H., & Purwidiani, N. D. (2018). Hubungan kualitas pelayanan, produk, dan harga dengan tingkat kepuasan konsumen di restaurant terakota café verwood hotel and serviced residence surabaya. Jurnal Tata Boga, 7(2), 1–8.

Pantelidis, I. S. (2010). Electronic meal experience: A content analysis of online restaurant comments. Cornell Hospitality Quarterly, 51(4), 483–491. https://doi.org/10.1177/1938965510378574

Prakosa, A., & Basri, A. I. (2022). Coffee shop experience: Systematic literature review from 2002–2022. Bisman: Journal of Business and Management. https://doi.org/10.37112/bisman.v5i3.2289

Rather, R. A. (2023). Customer experience and behavioral intentions in hospitality services. Journal of Hospitality and Tourism Management, 54, 128–138. https://doi.org/10.1016/j.jhtm.2022.12.004

Republik Indonesia. (2009). Undang-Undang Republik Indonesia Nomor 10 Tahun 2009 tentang Kepariwisataan. Pemerintah Republik Indonesia.

Richardson, S., Lefrid, M., Jahani, S., Munyon, M. D., & Rasoolimanesh, S. M. (2019). Effect of dining experience on future intention in quick service restaurants. British Food Journal, 121(11), 2620–2636. https://doi.org/10.1108/BFJ-12-2018-0830

Sugiarto, E. (1996). Psikologi pelayanan dalam industri jasa. Gramedia Pustaka Utama.

Sugiyono. (2012). Metode penelitian kuantitatif, kualitatif, dan R&D. Alfabeta.

Sugiyono. (2018). Metode penelitian kuantitatif, kualitatif, dan R&D. Alfabeta.

Suyono, S., Sukmawati, S., & Pramono. (2012). Pertimbangan dalam membeli produk barang maupun jasa. Intidayu Press.

Downloads

Published

2026-04-29

How to Cite

Lesmana, A. C., Hamonangan, S., Reznani, N. S., & Rusmiana, R. (2026). Analisis Hubungan Faktor-Faktor Dining Experience dalam Menciptakan Minat Beli Ulang di Café Le Jardin Kabupaten Lahat Provinsi Sumatera Selatan. Manajemen Dan Pariwisata, 5(1), 40–51. https://doi.org/10.32659/jmp.v5i1.607

Issue

Section

Articles

Citation Check

Similar Articles

1 2 > >> 

You may also start an advanced similarity search for this article.