Service quality has been associated with customer loyalty and service quality is a category of customer satisfaction and also plays an essential role in creating customer satisfaction. Along with other factors, service quality plays an important role in customer loyalty, just as the quality of services provided by quick-service restaurants has a direct impact on customer loyalty (Chao, 2008). The connection between service quality and customer satisfaction has been well established in the services marketing literature (Antony et al. 2004; Ladhari 2009; Sivadas and Baker-Prewitt 2000). In general, it is commonly said that a high level of service quality leads to a high level of customer satisfaction. High service quality increases customer satisfaction and produces long-term measurable benefits in terms of market share and profitability (Anderson, Fornell, & Lehmann, 1994). ). From a management perspective, the ultimate goal is to attract and retain customers. With an emphasis on the voice of the customer, service quality has been defined as the difference between the customer's expectations regarding the service and the perception of the service actually received (Parasuraman, Zeithaml, & Berry, 1988). According to Parasuraman et al (1991), companies can gain their competitive advantage by using technology for the purpose of improving service quality and gathering market demand, and for many years some researchers have developed a service perspective (Zeithaml, 2009 , Ramsaran and Fowdar, 2007). Chang (2008) stated that the concept of service quality should be approached from the perspective of customers because customers may have different values, different evaluation bases and even different circumstances. Parasuraman, Zeithaml, and...... middle of paper......d the cooked food itself (Klara, 2001). To gain a competitive advantage in today's marketplace, restaurants must offer value beyond good food and good service.4. The location: Other researchers have observed that atmosphere can give restaurants a competitive advantage (Horeco, 2000). According to Belman (1996) “today the most important thing is the design and the concept”. Comfortable atmosphere is very important in the restaurant (Dulen, 1998), so the restaurateur must invest money to improve their appearance in order to attract sociable customers who like to have new experiences (Goldstein, 1998; Soriano, 2002) From those explanations By From the above theories, we can know that service quality is usually measured by how well the service delivery matches the customer's expectations. And once the service quality matches the customer's expectations, this leads to customer loyalty.