This customer satisfaction research of Outback restaurants from Rio de Janeiro was done using a mix methods, in two sequentials and complementaries phases. The first phase was conducted in a qualitative type of research and in an exploratory way, to get and select relevant attributes for the customer satisfaction. On the second phase in a quantitative way, the attributes were used in a questionary applied to a sample of respondents to measure the satisfaction with Outback. The results allowed to verify different levels of satisfaction between seven classes of attributes, indicated favorable points related to tradiotionals quality standards of Outback, but pointed difficulties on the customer service for the Outback current volume of demand.