From the secondary data findings, a restaurant should direct most of its advertising efforts to improve customer awareness so that customers at least consider that brand in the set of suggested alternatives. Television commercials or magazine advertising, advocacy activities, and charitable involvement in social, cultural, sporting, or other public events can improve a company's brand awareness. Another important conclusion is that the perceived quality of a specific restaurant brand and products significantly affects its performance. It goes without saying that restaurants should consistently provide quality products and services, such as serving food within the promised time, serving ordered food accurately, and staff should be informed about menus, convenient opening hours, and ensuring appearance. Not only is this a good deal, but it reinforces the brand. What is often forgotten is that in most restaurants it is the trained service staff who improve key skills. Restaurant managers should work harder to differentiate their image, particularly through symbols and branding, as many of them have adopted specific symbols and used them on their stationery. Advertising and promotional activities should also contain these symbols effectively to provide a differentiated and familiar image to