This study seeks to explore how key restaurant attributes differently influence customer satisfaction and dissatisfaction across pre-pandemic and post-pandemic periods, as well as across various economic segments. By employing impact asymmetry analysis (IAA), the research identifies the primary drivers of customer satisfaction and dissatisfaction, examining their uneven on customer satisfaction in Korean restaurants. The findings underscore the non-linear and asymmetric nature of customer responses to various service attributes, highlighting the significant influence of economic factors and the pandemic on dining expectations and experiences. This research deepens our understanding of the factors shaping customer satisfaction dynamics, particularly in the context of the evolving post-pandemic restaurant industry.

Abstract
I. Introduction
II. Materials and Methods
    1. Data collection
    2. Variable preparation
    3. Impact Asymmetry Analysis
III. Result and Discussion
    1. IAA – Pandemic phases
    2. IAA – Price range
IV. Summary and Conclusion
Author biography
Acknowledgments
Conflict of Interest
References

• Hee Jin Um(Department of Food and Nutrition, College of BioNano Technology, Gachon University)
• Hee Yoon Kwon(Department of Food and Nutrition, College of BioNano Technology, Gachon University)
• Eunhye Park(Department of Food and Nutrition, College of BioNano Technology, Gachon University) Corresponding author
• Sung-Bum Kim(Department of Business Administration, Inha University) Corresponding author