---
title: Diners’ expectations vary widely from casual to luxury
description: A study from Coyle Hospitatilty surveyed casual, upscale and luxury diners for their expectations of food, service and atmosphere when eating out.
image: https://blog.hamiltonbeachcommercial.com/hs-fs/hub/358358/file-1333911109.jpg
---

 

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# Food

## [Diners’ expectations vary widely from casual to luxury](https://blog.hamiltonbeachcommercial.com/food/from-casual-to-luxury-diners-expectations-vary-widely)

 10:11 AM on February 13, 2015

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![Couple_at_restaurant](https://blog.hamiltonbeachcommercial.com/hs-fs/hub/358358/file-1333911109.jpg?width=371&name=file-1333911109.jpg)Food, service, and atmosphere are the three main components in any dining experience, but which matters most and how is “good” defined? Coyle Hospitality studied data from nearly 2,500 diners worldwide and found that diners’ views varied according to how much they were spending.

For the survey, segments were determined by respondents’ self-reporting of the cost per meal. “Casual” was defined as $15-$30, “Upscale” as $31-$50 and “Luxury” as $51-80. The relative importance of food, service and atmosphere varied among the segments.

**Good food means different things to different people.**

In the Casual segment, accurate preparation and temperature are most important.  At this price range, the consumer wants food presented as expected. “Guests are trading a meal cooked at home for a meal out,” [Coyle reports](http://www.coylehospitality.com/restaurants-bars-diners-clubs/hows-the-food/), “While expectations are not high, they must be met consistently and with speed.”

In the Upscale group, accuracy of preparation and temperature still appear at the top of the complaints list, but taste also moves into the equation. In the Luxury segment, satisfaction with the quality of the food is the single most important factor in whether a diner will recommend the restaurant. If the food is great, every other aspect of the experience can be problematic and guests will *still* give a positive recommendation. Taste becomes a prominent concern in this segment, and “limited selection” becomes a top complaint.  

As we head into the Valentine's Day weekend, here's hoping your experience meets your expectations if you are dining out!

To learn more about the study, read Coyle’s analysis of each segment’s attitudes about [service](http://www.coylehospitality.com/restaurants-bars-diners-clubs/good-or-bad-attitude-matters-to-diners/) and dining [atmosphere](http://www.coylehospitality.com/restaurants-bars-diners-clubs/atmosphere-makes-an-impact/).

 

*If you have a fun or interesting story idea or recipe, a story about your restaurant or a customer experience, [we would love to hear from you](http://hamiltonbeachcommercial.com/en/recipe-submission.html). The best stories and recipes will be published on our blog and distributed to the HBC Community, nationally and potentially internationally. Further, we will reference your name and establishment for bringing it to our attention. A little publicity can always help to grow your business and awareness.   *

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 Topics: [Waitstaff](https://blog.hamiltonbeachcommercial.com/food/topic/waitstaff), [Dining environment](https://blog.hamiltonbeachcommercial.com/food/topic/dining-environment), [Atmosphere](https://blog.hamiltonbeachcommercial.com/food/topic/atmosphere), [Restaurant management](https://blog.hamiltonbeachcommercial.com/food/topic/restaurant-management), [Research](https://blog.hamiltonbeachcommercial.com/food/topic/research), [Featured](https://blog.hamiltonbeachcommercial.com/food/topic/featured), [Food](https://blog.hamiltonbeachcommercial.com/food/topic/food), [Restaurants](https://blog.hamiltonbeachcommercial.com/food/topic/restaurants)

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- [restaurant staffing shortage (1)](https://blog.hamiltonbeachcommercial.com/food/topic/restaurant-staffing-shortage)
- [restaurant strategy (1)](https://blog.hamiltonbeachcommercial.com/food/topic/restaurant-strategy)
- [restaurant sustainability practices (1)](https://blog.hamiltonbeachcommercial.com/food/topic/restaurant-sustainability-practices)
- [restaurant trends (1)](https://blog.hamiltonbeachcommercial.com/food/topic/restaurant-trends)
- [rice warmer (1)](https://blog.hamiltonbeachcommercial.com/food/topic/rice-warmer)
- [salsa (1)](https://blog.hamiltonbeachcommercial.com/food/topic/salsa)
- [say no to plastic (1)](https://blog.hamiltonbeachcommercial.com/food/topic/say-no-to-plastic)
- [senior living (1)](https://blog.hamiltonbeachcommercial.com/food/topic/senior-living)
- [soft air (1)](https://blog.hamiltonbeachcommercial.com/food/topic/soft-air)
- [stick blender (1)](https://blog.hamiltonbeachcommercial.com/food/topic/stick-blender)
- [takeout dessert (1)](https://blog.hamiltonbeachcommercial.com/food/topic/takeout-dessert)
- [unicorn frappuccino (1)](https://blog.hamiltonbeachcommercial.com/food/topic/unicorn-frappuccino)
- [vacuum chamber sealer (1)](https://blog.hamiltonbeachcommercial.com/food/topic/vacuum-chamber-sealer)
- [vacuum sealing applications (1)](https://blog.hamiltonbeachcommercial.com/food/topic/vacuum-sealing-applications)
- [virtual kitchens (1)](https://blog.hamiltonbeachcommercial.com/food/topic/virtual-kitchens)

see all

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