Madeira et al. (2021) stated that restaurants operate in a highly competitive climate. Each one must offer a different gourmet experience for customers who are more demanding and enthusiastic about different tastes. Food attributes play a crucial role in determining the performance of restaurants in the food and beverage industries.   The ability to effectively control the quality of food attributes, such as taste, price, and presentation, is essential for improving the performance of restaurants.   The objective of this study is to conduct a comprehensive analysis of the food characteristics (specifically taste, price, and presentation) and their impact on the performance of restaurant businesses. This study employed a quantitative methodology and utilized the snowball sampling method to gather data. The samples for this study were comprised of customers from Seberang Perai Tengah, Penang who had dined at any restaurant. A total of 119 responses were collected from the respondents using G-power. The research demonstrates a direct correlation between the perceived value of food taste, food price, and food presentation, and the overall business performance of restaurants.   This study offers restaurant proprietors novel insights to optimize their performance, specifically pertaining to food characteristics.   The findings of this study are expected to facilitate the restaurant industry in modifying its approach to enhance customer retention and optimize business outcomes.