Main Article Content
Abstract
Introduction:
This study explores the factors influencing tourists' revisits to Massimo Italian Restaurant in Sanur, Bali, Indonesia. The research aims to identify key themes that drive customer satisfaction and return visits.
Methodology:
The data were collected from 82 reviews written between January 1, 2023, and December 31, 2023, exploring factors influencing tourist revisit intentions at Massimo Italian Restaurant in Sanur, Bali. Qualitative research, focusing on in-depth understanding through the interpretation of textual data, allows for a comprehensive description of the phenomena observed. A purposive sampling approach was employed through a qualitative content analysis of Tripadvisor reviews.
Findings:
The analysis revealed seven primary themes: food quality, menu options, service quality, atmosphere, overall experience, value for money, and location. Food quality, service quality, and overall experience emerged as the top factors impacting tourists' decisions to revisit.
Conclusion:
This study emphasizes the critical role of service quality - including friendliness, cleanliness, attentiveness, and speed in driving customer satisfaction and fostering loyalty at Massimo Italian Restaurant. The restaurant's appealing ambience and strategic location also significantly enhance tourist revisits. These findings provide actionable insights for restaurant management and the broader hospitality industry to prioritize specific service elements, enhance guest experiences, and implement targeted improvements. Businesses can effectively boost customer retention, positive reviews, and long-term success by focusing on these key factors.
Keywords
Article Details
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References
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References
Ahmed, S., Al Asheq, A., Ahmed, E., Chowdhury, U. Y., Sufi, T., & Mostofa, M. G. (2023). The intricate relationships of consumers’ loyalty and their perceptions of service quality, price and satisfaction in restaurant service. TQM Journal, 35(2), 519–539. https://doi.org/10.1108/TQM-06-2021-0158
Alfansyur, A., & Mariyani. (2020). Seni Mengelola Data : Penerapan Triangulasi Teknik , Sumber Dan Waktu pada Penelitian Pendidikan Sosial. Historis, 5(2), 146–150.
Antara, I. B. K. S., & Trimandala, N. A. (2023). Potensi Kuliner Tradisional Bali Sebagai Daya Tarik Wisata Kuliner di Sanur. Jurnal Manajemen Perhotelan Dan Pariwisata, 6(1), 165–181. https://doi.org/10.23887/jmpp.v6i1.57649
Asfar, A. M. I. (2019). Analisis Naratif, Analisis Konten, dan Analisis Semiotik (Penelitian Kualitatif). https://doi.org/10.13140/RG.2.2.21963.41767
Badan Pusat Statistik Provinsi Bali. (2024). Banyaknya Wisatawan Mancanegara Bulanan ke Bali Menurut Pintu Masuk (Orang), 2023. https://bali.bps.go.id/indicator/16/106/2/banyaknya-wisatawan-mancanegara-bulanan-ke-bali-menurut-pintu-masuk.html
Baltescu, C. A. (2016). Culinary experiences as a key tourism attraction. Case Study: Braşov County. Bulletin of the Transilvania University of Braşov, Series V: Economic Sciences •, 9(58), 107–112. www.romania.travel,
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, 25–29. https://doi.org/10.7763/IJIMT.2014.V5.480
Choe, J. Y. (Jacey), & Kim, S. (Sam). (2018). Effects of tourists’ local food consumption value on attitude, food destination image, and behavioral intention. International Journal of Hospitality Management, 71, 1–10. https://doi.org/10.1016/j.ijhm.2017.11.007
Edoun, E. I., Mbohwa, C., & Bhila, T. Y. (2019). The impact of customized service and guest satisfaction in the tourism and hospitality industry. Proceedings of the International Conference on Industrial Engineering and Operations Management, 2019(MAR), 2884–2895. https://www.scopus.com/inward/record.uri?eid=2-s2.0-85067250279&partnerID=40&md5=3dbbc57fbaf221a78bea58f921b24662
Ferawati, K., Nirwana, M., Pratiwi, H., Handajani, S., Respatiwulan, R., Susanti, Y., & Qona’ah, N. (2021). Pemanfaatan Excel untuk Analisis dan Visualisasi Data Kesehatan Masyarakat Kabupaten Sukoharjo. Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat Dan Corporate Social Responsibility (PKM-CSR), 4, 528–535. https://doi.org/10.37695/pkmcsr.v4i0.1133
Fondevila-Gascón, J. F., Mir-Bernal, P., Puiggròs-Román, E., Muñoz-González, M., Berbel-Giménez, G., Gutiérrez-Aragón, Ó., Feliu-Roé, L., Santana-López, E., Rom-Rodríguez, J., Sorribas-Morales, C., Crespo, J. L., & Marqués, J. (2016). Semantic fields to improve business: The hotels case. Fronteiras, 5(2), 47–60. https://doi.org/10.21664/2238-8869.2016v5i2.p47-60
Gan, Q., & Yu, Y. (2015). Restaurant rating: Industrial standard and word-of-mouth - A text mining and multi-dimensional sentiment analysis. Proceedings of the Annual Hawaii International Conference on System Sciences, 2015-March, 1332–1340. https://doi.org/10.1109/HICSS.2015.163
Harrington, R. J., & Ottenbacher, M. C. (2013). Managing the Culinary Innovation Process: The Case of New Product Development. Journal of Culinary Science & Technology, 11(1), 4–18. https://doi.org/10.1080/15428052.2012.754724
Kalpidis, C., Bersimis, F., & Tsartas, P. (2024). Effect of Restaurant Attributes on Tourism Satisfaction and Loyalty: Local Gastronomy in Athens. Springer Proceedings in Business and Economics, 1049–1069. https://doi.org/10.1007/978-3-031-54338-8_63
Kemenparekraf/Baparekraf. (2023). Siaran Pers : Jumpa Pers Akhir Tahun, Kemenparekraf Paparkan Capaian Kinerja di Sepanjang 2023. https://kemenparekraf.go.id/berita/siaran-pers-jumpa-pers-akhir-tahun-kemenparekraf-paparkan-capaian-kinerja-di-sepanjang-2023
Khadivar, A., Abbasi, F., Mohseni, S. A., & Basraei, R. (2025). Utilizing Deep Learning for Aspect-Based Sentiment Analysis in Restaurant Reviews. Journal of Information Technology Management, 17(2), 50–68. https://doi.org/10.22059/jitm.2024.362036.3398
Law, A. K. Y., Hui, Y. V, & Zhao, X. (2004). Modeling repurchase frequency and customer satisfaction for fast food outlets. International Journal of Quality and Reliability Management, 21(5), 545–563. https://doi.org/10.1108/02656710410536563
Li, A.-N., Dai, Y.-D., Tsai, T., Yeh, G.-T., & Chen, Y.-C. (2023). Effects of Food Experience, Emotion, and Place Attachment on Heritage Tourists’ Revisit Intention (pp. 121–139). https://doi.org/10.1108/S1745-354220230000019007
Liu, C., & Prajapati, S. (2022). Insight from keywords co-occurrence in SEG annual meetings: a bibliometric study. SEG Technical Program Expanded Abstracts, 2022-August, 1810–1814. https://doi.org/10.1190/image2022-3726975.1
Luo, Y., Tang, L., Kim, E., & Wang, X. (2020). Finding the reviews on yelp that actually matter to me: Innovative approach of improving recommender systems. International Journal of Hospitality Management, 91(November 2019), 102697. https://doi.org/10.1016/j.ijhm.2020.102697
Malik, S. A., Akhtar, F., Raziq, M. M., & Ahmad, M. (2020). Measuring service quality perceptions of customers in the hotel industry of Pakistan. Total Quality Management and Business Excellence, 31(3–4), 263–278. https://doi.org/10.1080/14783363.2018.1426451
Martín-Consuegra, D., Molina, A., & Esteban, Á. (2007). An integrated model of price, satisfaction and loyalty: An empirical analysis in the service sector. Journal of Product and Brand Management, 16(7), 459–468. https://doi.org/10.1108/10610420710834913
Mathayomchan, B., & Taecharungroj, V. (2020). “How was your meal?” Examining customer experience using Google maps reviews. International Journal of Hospitality Management, 90(July), 102641. https://doi.org/10.1016/j.ijhm.2020.102641
Maulana, A., & Koesfardani, C. F. P. P. (2020). Pola Musiman Kunjungan Wisatawan Mancanegara Ke Bali Seasonal Pattern of Foreign Tourist Arrivals to Bali. Jurnal Kepariwisataan Indonesia, 14(2), 73–90.
Molinillo, S., Ximénez-de-Sandoval, J. L., Fernández-Morales, A., & Coca-Stefaniak, A. (2016). Hotel Assessment through Social Media: The case of TripAdvisor. Tourism & Management Studies, 12(1), 15–24. https://doi.org/10.18089/tms.2016.12102
Moresi, E. A. D., & Pinho, I. (2021). Como identificar os tópicos emergentes de um tema de investigação? 9, 46–55. https://doi.org/10.36367/ntqr.9.2021.46-55
Orden-Mejía, M. A., & Zambrano-Conforme, D. C. (2020). Motivations, satisfactions and the socio-demographic aspect of visitors in typical restaurants. African Journal of Hospitality, Tourism and Leisure, 9(1), 1–13. https://www.scopus.com/inward/record.uri?eid=2-s2.0-85078242723&partnerID=40&md5=b9fc97c67e2241c7ea37a406a3cc8bbb
Prebensen, N. K., & Xie, J. (2017). Efficacy of co-creation and mastering on perceived value and satisfaction in tourists’ consumption. Tourism Management, 60, 166–176. https://doi.org/10.1016/j.tourman.2016.12.001
Putri, A. R. (2015). Optimalisasi Penggunaan Microsoft Excel untuk Pengolahan Nilai Raport di SMAN 1 Ngunut Tulungagung. Jurnal Pengabdian Kepada Masyarakat), 3(1), 1–5.
Rahadiarta, I. G. N. P. S., Enjelita, N. L. D., & Widiantari, N. K. P. (2025). The Role of Tour Guide in Preventing Deviant Behavior of Foreign Tourists in Bali. Indonesian Journal of Applied and Industrial Sciences (ESA), 4(1), 63–74. https://doi.org/https://doi.org/10.55927/esa.v4i1.12171
Rai, A. K., Anirvinna, C., & Shekhar, M. (2023). Computing Diner Preferences for Menu Variability and Quality of Fine Dining Restaurants. Lecture Notes in Networks and Systems, 623 LNNS, 521–531. https://doi.org/10.1007/978-981-19-9638-2_45
Rewtrakunphaiboon, W., & Sawangdee, Y. (2022). Street Food Tour Experience, Satisfaction and Behavioural Intention: Examining Experience Economy Model. Tourism and Hospitality Management, 28, 277–296. https://doi.org/10.20867/thm.28.2.2
Safitri, D., Saufi, A., & Sakti, D. (2022). Penerapan Analisis Konten Kualitatif pada Studi Revisit Intention Wisatawan Muslim ke Lombok dalam Konteks Pariwisata Halal. JMM UNRAM - Master of Management Journal, 11, 308–320. https://doi.org/10.29303/jmm.v11i4.740
Sahatqija, B. R., & Rexhepi, A. (2024). The Role of Decision-Making in the Development of Tourism and Gastronomy and the Exploration of Alternatives: A Case Analysis of the Balkan Petrol Restaurant Network in Ferizaj. Pakistan Journal of Life and Social Sciences, 22(2), 12896–12905. https://doi.org/10.57239/PJLSS-2024-22.2.00921
Sakamoto, N. (2020). Reducing nonpriority queues at theme parks. Journal of Hospitality and Tourism Insights, 4(4), 531–541. https://doi.org/10.1108/JHTI-02-2020-0023
Singh, A., & Ansari, A. I. (2024). Role of training and development in employee motivation: Tourism and hospitality sector. In Enhancing Employee Motivation Through Training and Development (pp. 248–261). https://doi.org/10.4018/9798369316740.ch011
Soltani-Nejad, N., Rastegar, R., Shahriari-Mehr, G., & Taheri-Azad, F. (2024). Conceptualizing Tourist Journey: Qualitative Analysis of Tourist Experiences on TripAdvisor. Journal of Quality Assurance in Hospitality & Tourism, 25(2), 343–364. https://doi.org/10.1080/1528008X.2022.2124575
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