Abstract
This study focusing on local food restaurants aims to evaluate the variables that influence consumers’ restaurant selection, and the most important variables that need to be addressed by those establishment managers. With this assessment it will be possible to structure different strategies which enterprises can resort to in order to obtain management advantages.
A management model based on selection variables and how restaurants can influence the choice process is proposed in this article. Therefore, it is possible to maximise profit and the number of customers, to increase service quality, to create new services and dishes, to define strategic promotion plans, and to produce effective corrective measures.