“…It is also argued that restaurant managers should consider these factors starting with the phase of restaurant concept creation, as the wrong one is often found to be the main cause of failure [26]. Even though the selection attributes that are considered to be important for consumers when dining out represented an area of research in other countries [10,11,12,13,14,15,16,17,18,19,20,21,22,23,24,25,26,27,28,29,30,31,32,33,34,35,36,37,38,39,40,41,42,43], no similar studies were identified in Romania.…”