The impact of food tech service quality on repurchase intention in restaurant industry: the mediating effect of perceived value

The purpose of this study is to examine which dimensions of service quality affect customers who used food technology services of food service companies to perceive value, and whether this value perception leads to repurchase intention. In response, this study empirically analyzed the effects of tangibility, reliability, responsiveness, and empathy of food technology service quality on perceived value and repurchase intention, as well as the effects of food technology service quality on repurchase intention through perceived value. This study conducted an empirical analysis using the SPSS program 22.0 program, and a total of 278 samples were collected from September 1 to 15, 2025. According to the analysis results, tangibility, responsiveness, and empathy of food technology service quality had a positive (+) effect on perceived value. Second, the tangibility, responsiveness, and empathy of food technology service quality had a positive (+) effect on repurchase intention. Third, the perceived value had a positive (+) effect on repurchase intention. Fourth, the perceived positively mediated the relationship between food technology service quality (tangibility, responsiveness, empathy) and repurchase intention. Therefore, the findings strengthen the competitiveness of food technology services from a customer-centered perspective and presents effective service quality management strategies and customer value creation measures based on empirical data.