Available online at: http:// http://tsdr.psdku.unpad.ac.id Tourism and Sustainable Development Review Journal (TSDR) ISSN 2722-2152 (online) Volume 3 Number 2 (2022): 26-56 Corresponding author acostales@lspu.edu.ph DOI: https://doi.org/10.31098/tsdr.v3i2.80 Research Synergy Foundation Quantitative Study on Food Aesthetics, Marketing Mix, and Customers’ Satisfaction Among Restaurant Establishments in Calamba City, Laguna, Philippines Angelica F. Costales, Sherwin B. Sapin, Maria Agustina Rosario Bethzaida S. Decena, Sharon L. Ramos, Myrna O. Medrano Laguna State Polytechnic University, Los Baños, Laguna, Philippines Abstract Restaurant customers nowadays expect tasty food and aesthetic appeal as part of their overall experience. This study analyzed how the aesthetic value of restaurants affects customer satisfaction and the use of food aesthetics to build a consumer satisfaction model based on the image and atmosphere of the restaurant, the experiential value, as well as the consumption loyalty among restaurant establishments in Calamba City, Laguna, Philippines. The survey questionnaire consisted of the demographic profile of the customers, their assessment of the food aesthetics in food presentation, the respondents' perception of the impact of the marketing mix on customer satisfaction, and the level of their satisfaction. A quantitative descriptive-correlational research design was employed with 100 respondents selected using a random sampling technique. The study discovered that there was no significant relationship between the demographic profile and customers' satisfaction; there was a substantial connection between the assessment of food aesthetics in food presentation and customers' satisfaction, and there was a significant relationship between the perception of the marketing mix effects and customers' satisfaction. Keywords: food aesthetics, marketing mix, customers' satisfaction, restaurant establishments, promotional material This is an open access article under the CC–BY-NC license. INTRODUCTION A fundamental requirement of every living person is food. On the other hand, artists suggest that "art" is important as well, especially in food presentation, to increase appetite. Providing appealing dishes not only demonstrates culinary ingenuity and talent, but it likewise influences the customers on how they feel about their meals. The plating and garnishing of a dish influence the customers' satisfaction and their appetite and makes them loyal guest (Alhelaili, 2015). Restaurants, food service establishments, and hotels provide a significant portion of people's food supplies. This study is primarily concerned with how the senses of hearing, touch, taste, smell, and perception influence the perception of food, specifically how a well-organized position in a dish may be perceived differently than a sloppy arrangement, with implications for customer perceptions. The fundamental concept underlying this research is that taste is more than just a