Which Elements are Important to Customers in Fast Food Restaurants:
Food quality, Time, and Price.

Introduction
A phenomenon anyone can easily observe is that people eat more meals outside their home than before(Kara, Kaynak, & Kucukemiroglu, 1997), and fast-food has increasingly become popular over the past decades (Pereira et al., 2005). When people are short of time, sick and tired of preparing for meals at home, or hatred to waiting, they willingly go out and eat meals. According to some authors (French, Story, Neumark-Sztainer, Fulkerson, & Hannan, 2001), between 1977 and 1995 the fast-food industry had experienced 200% rapid growth whereas other restaurant industry had been grown only by 150%. Adolescents visit a fast food restaurant more than twice every week on average, indicating that out of at least two-and-a-half of the away-from-home meals are eaten by them, and this trend is expected to continue in the future (French, et al., 2001).
According to Namkung and Jang (2007), the very first objective of business is to satisfy customers, and in turn, have them repurchase. Food quality is one of the most important reasons that we repeatedly patronize a certain restaurant because after all is said and done, the fundamental reason of going to restaurants is to have meals. Therefore, food quality has received by far more attention from researchers than any other elements of restaurants (Jang, Ha, & Silkes, 2009), and their efforts have been continued on to investigate which factors affect customers’ satisfaction in the restaurant business using various measurements. When it comes to food quality, freshness, taste, and food presentation were the most critical in terms of satisfying customers (Kim, Ng, & Kim, 2009), and another study done by Namkung and Jang (2007) found that food presentation and taste were found to be the most significant