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

Tourism Culinary Satisfaction TripAdvisor Reviews

Article Details

References

  1. 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
  2. Alfansyur, A., & Mariyani. (2020). Seni Mengelola Data : Penerapan Triangulasi Teknik , Sumber Dan Waktu pada Penelitian Pendidikan Sosial. Historis, 5(2), 146–150.
  3. 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
  4. Asfar, A. M. I. (2019). Analisis Naratif, Analisis Konten, dan Analisis Semiotik (Penelitian Kualitatif). https://doi.org/10.13140/RG.2.2.21963.41767
  5. 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
  6. 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,
  7. 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
  8. 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
  9. 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
  10. 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
  11. 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
  12. 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
  13. 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
  14. 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
  15. 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
  16. 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
  17. 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
  18. 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
  19. 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
  20. 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
  21. 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
  22. 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
  23. 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
  24. 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.
  25. 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
  26. 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
  27. 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
  28. 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
  29. 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.
  30. 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
  31. 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
  32. 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
  33. 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
  34. 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
  35. 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
  36. 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
  37. 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
  38. Stone, M. J., Migacz, S., & Sthapit, E. (2022). Connections Between Culinary Tourism Experiences and Memory. Journal of Hospitality & Tourism Research, 46(4), 797–807. https://doi.org/10.1177/1096348021994171
  39. Sugimoto, T., & Nagai, H. (2020). In search of food in a foreign destination: The dining choice behaviors of young Australian tourists in Japan. Tourism, Culture and Communication, 20(4), 219–234. https://doi.org/10.3727/194341420X15692567324903
  40. Surjandari, I., Dhini, A., Wibisana, N., & Lumbantobing, E. W. I. (2015). University research theme mapping: A co-word analysis of scientific publications. International Journal of Technology, 6(3), 410–421. https://doi.org/10.14716/ijtech.v6i3.1462
  41. Sutiadiningsih, A., Mahfud, T., Dang, V. H., Purwidiani, N., Rachma Wati, G., & Dewi, I. H. P. (2024). THE ROLE OF GASTRONOMY TOURISM ON REVISIT AND RECOMMENDATION INTENTIONS: THE MEDIATION ANALYSIS OF TOURIST SATISFACTION. Geojournal of Tourism and Geosites , 52(1), 195–202. https://doi.org/10.30892/gtg.52109-1195
  42. TripAdvisor. (2021). The Power of Reviews: How Tripadvisor Reviews Lead to Bookings and Better Travel Experiences. 1–21. https://www.tripadvisor.com/powerofreviews.pdf
  43. Tsai, C.-T. (Simon), & Wang, Y.-C. (2017). Experiential value in branding food tourism. Journal of Destination Marketing & Management, 6(1), 56–65. https://doi.org/10.1016/j.jdmm.2016.02.003
  44. Vu, H. Q., Li, G., Law, R., & Zhang, Y. (2019). Exploring Tourist Dining Preferences Based on Restaurant Reviews. Journal of Travel Research, 58(1), 149–167. https://doi.org/10.1177/0047287517744672
  45. Widjaja, D. C., Jokom, R., Kristanti, M., & Wijaya, S. (2020). Tourist behavioural intentions towards gastronomy destination: evidence from international tourists in Indonesia. Anatolia, 31(3), 376–392. https://doi.org/10.1080/13032917.2020.1732433
  46. Wijaya, J. S., & Soelaiman, L. (2023). Meningkatkan Minat Pengunjung untuk Berkunjung Kembali ke Sentra Kuliner Pasar Lama Tangerang Sebagai Dukungan Terhadap Perekonomian UMKM. Jurnal Muara Ilmu Ekonomi Dan Bisnis, 7(1), 92–101. https://doi.org/10.24912/jmieb.v7i1.22789
  47. Yaşar, E., Tür, E., Yayla, E., & Öztürk, I. (2024). Determination of Satisfaction Levels of Individuals Participating in Cultural Tourism with ChatGPT. In Cultural, Gastronomy, and Adventure Tourism Development (pp. 89–109). IGI Global Scientific Publishing. https://doi.org/10.4018/979-8-3693-3158-3.ch004
  48. Yeboah, R., & Ashie, D. (2024). Promotion of local food as tourism product in the Cape Coast Metropolis: An explorative research. Heliyon, 10(24), e40950. https://doi.org/10.1016/j.heliyon.2024.e40950
  49. Zhang, H., Ma, W., Zhou, S., Zhu, J., Wang, L., & Gong, K. (2023). Effect of waiting time on patient satisfaction in outpatient: An empirical investigation. Medicine (United States), 102(40), E35184. https://doi.org/10.1097/MD.0000000000035184