Fenomena budaya Korea, yang dikenal sebagai Gelombang Korea (Korean Wave), telah menjadi tren global yang memengaruhi berbagai aspek kehidupan, termasuk musik, drama, mode, dan kuliner. Di Indonesia, tren ini sangat terlihat dalam popularitas K-pop dan kuliner Korea yang berkembang pesat, terutama di kalangan generasi muda. Sebagai bagian dari ekspansi budaya ini, banyak restoran yang menawarkan makanan Korea mengalami peningkatan minat dari konsumen, termasuk di Kota Bandung. Restoran dengan konsep “all-you-can-eat” semakin diminati, terutama setelah pandemi, karena menawarkankeanekaragaman menu dengan harga yang tetap. Penelitian ini bertujuan untuk menguji dan menganalisis pengaruh positif Food Quality, Service Quality, Quality of Physical Environment, Customers Perceived Value, Customer Satisfaction, Intention to Recommend, dan Intention to Revisit pada konsumen restoran Oharang BBQ Bandung melalui penelitian kuantitatif dengan 222 responden dan populasi penelitian yang mencakup individu yang berusia di atas 17 tahun yang pernah mengunjungi restoran Oharang BBQ di Kota Bandung dan memilih layanan santap di tempat (dine-in) selama 3 bulan terakhir melalui purposive sampling dan dianalisis menggunakan PLS-SEM melalui SmartPLS4. / The phenomenon of Korean culture, known as the Korean Wave, has become a global trend influencing various aspects of life, including music, drama, fashion, and cuisine. In Indonesia, this trend is especially evident in the popularity of K-pop and the rapid growth of Korean cuisine, particularly among the younger generation. As part of this cultural expansion, many restaurants offering Korean food have seen increased consumer interest, including in Bandung City. "All-you-can-eat" restaurant concepts have become increasingly popular, especially post-pandemic, as they offer a variety of menu options at a fixed price. This study aims to examine and analyze the positive influence of Food Quality, Service Quality, Quality of Physical Environment, Customers' Perceived Value, Customer Satisfaction, Intention to Recommend, and Intention to Revisit among customers at Oharang BBQ Bandung. The research was conducted through a quantitative study with 222 respondents, with a target population comprising individuals over 17 years old who have visited the Oharang BBQ restaurant in Bandung City and opted for dine-in services within the past three months. The data were collected using purposive sampling and analyzed by PLS-SEM technic through SmartPLS4.