<![CDATA[The increasingly tight competition in the culinary business requires business actors to pay attention to price, product quality, and service quality to maintain customer satisfaction. This study aims to analyze the effect of price, product quality, and service quality on customer satisfaction at Sate Taichan Aciin Sidoarjo partially and simultaneously. The study used a quantitative approach with a purposive sampling technique on 105 respondents who had purchased or visited. Data were collected through a Likert scale questionnaire using Google Forms and analyzed using Structural Equation Modeling Partial Least Squares (SEM-PLS). The results showed that price had a positive and significant effect on customer satisfaction (β = 0.328; t = 4.142; p < 0.001), product quality had a positive and significant effect (β = 0.349; t = 4.330; p < 0.001), and service quality also had a positive and significant effect (β = 0.287; t = 3.769; p < 0.001). The model explains 49.0% of the variation in customer satisfaction. In conclusion, product quality is the most dominant factor, followed by price and service quality]]>
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